Sesame King Tahini Review and Giveaway

Let’s talk about one of my all time favorite ingredients to use in the kitchen.

When I was little, I probably would have said that my favorite “ingredient” was pop-tarts or any kind of sugary cereal.

Boy, have I come a long way.

I use this ingredient practically every day.

It’s tahini, otherwise known as sesame seeds that are pulverized to form a creamy, smooth, seed butter.

It’s used a ton in Middle Eastern cooking.

I use it to make hummus, salad dressings, and as a little sauce for my vegetables.

It can also be used to make baba ghanoush and halvah.

So, when I was contacted by Sesame King to sample some of their tahini flavors…I was floooored!

Seasame King Tahini is made from only the purest, natural, sesame seeds.

It’s also gluten-free and Non-GMO!

It’s absolutely delicious on bread, right from the jar, and the perfect addition to your favorite recipe.

I chose to try the Roasted Tahini and Garlic Tahini flavors.

Sesame King also offers flavors such as Light Roast, Honey, Cajun, and Tomato Basil.

Seriously, I wanted to try them all after my experience with the roasted and garlic flavors.

The garlic flavor was perfectly seasoned, not overpowering at all and added the perfect flavor to my garlic hummus, without actually having to add more garlic.

I used the roasted flavor to make my chickpea salad which was absolutely life changing!

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These little delicate chickpeas are paired with zesty red onion

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and tossed in a creamy, tangy, apple cider vinegar/tahini dressing.

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Oh yes.

The best part about all of this?

I’m about to give you the chance to try two jars of any flavor of Sesame King Tahini that you want!

To ENTER this giveaway, you can choose to do one or all of the following (make sure to enter a separate comment for each thing that you do).

1. Comment on which two flavors of Sesame King Tahini you would want to try and what you would use it for.

2. Like Sesame King Tahini on Facebook .

3. Like Mangia on Facebook.

4. Tweet the following: “I just entered to win two jars of @Sesame_King Tahini from @misschelsmangia! Enter now to win!  http://mangiablog.com/2015/07/06/sesame-king-tahini-review-and-giveaway/”

If you can’t wait to enjoy some of this outstanding tahini, head on over and purchase a few jars!

I will announce the winner this Friday, July 10th!

Happy Entering!

This giveaway is now over. Dandi D, you are the winner! I will be contacting your shortly to claim your prize!

MANGIA!!!

Tahini Chickpea Salad
Author: 
Recipe type: Salad, Side
Cuisine: American, Mediterranean
Prep time: 
Total time: 
Serves: 2-3
 
The perfect refreshing salad for summer, chickpeas tossed in a creamy tahini dressing and seasoned with Italian spices, salt, and pepper. Gluten-free, vegan.
Ingredients
  • 2 T. Sesame King Tahini (I used the roasted flavor)
  • 2 t. apple cider vinegar
  • warm water, as needed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • ½ cup red onion, chopped
  • 1 T. Italian seasoning
  • salt and pepper, to taste
Instructions
  1. In a small mixing bowl, combine the tahini, apple cider vinegar, and just enough water to create a semi-thin dressing. I used about 1-2 teaspoons.
  2. In a large bowl, combine the beans, onion, and seasoning.
  3. Pour the dressing over the bean mixture and toss to coat evenly.
  4. Season with salt and pepper.
  5. Chill in the refrigerator or eat immediately.

MANGIA!!!

Secret Recipe Club

Y’all…it’s that time again.

Secret Recipe Club time.

This month I was absolutely delighted that my secret blogger was Kate, the lovely lady behind Kate’s Kitchen.

Kate is a financial planner who loves to cook. Her husband is also a professional sous chef, so obviously, I am super jealous.

I’m sure they just have amazing food ALL THE TIME!

Kate, can you come help me with my taxes? I will totally bake you a cake and we can eat it over a nice cup of coffee.

I’m pretty sure in all the years that I have been a member of this awesome group of food bloggers, I have yet to make something that isn’t a dessert.

Well, Kate’s broad recipe index opened up my mind to giving something other that cookies, cake, and pie a chance.

Oh, but you know it was something that I absolutely adore.

Slaw.

Not just any slaw.

Guacamole Slaw.

People, people…this is genius!

This is pretty much two of my favorite things in one…

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and that’s ah-mazing.

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I mean a slaw that you can eat w/ fajitas or barbecue…

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well, that’s basically my life’s purpose.

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This is as creamy as a coleslaw can get.

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With greek yogurt & avocado…that’s one creamy smash-bang combo.

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Plus, just look at all of those colors!

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Plus, plus…this stuff is super healthy!

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All those healthy fats from the avocados and veggies galore!

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I promise that this is REAL LIFE.

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You are not dreaming.

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Plus, this takes about 10 minutes to make.

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Are you sold yet?

5.0 from 1 reviews
Guacamole Slaw
Author: 
Recipe type: Side/ Salad/Appetizer
Cuisine: American/Mexican
Prep time: 
Total time: 
Serves: 4
 
A creamy avocado based cabbage slaw with all of the flavors of guacamole. Gluten-free.
Ingredients
  • 1 large ripe avocado, mashed
  • ½ c. non-fat Greek yogurt
  • ½ c. fresh cilantro, chopped
  • 1 small clove of garlic, chopped
  • 1 small yellow onion, chopped
  • 1 small tomato, diced
  • 1 small jalapeno pepper, seeded and diced
  • 1 package of shredded cabbage mix
  • 1 small lime, juiced
  • 1 T. apple cider vinegar
  • 1 t. ground cumin
  • salt and pepper, to taste
Instructions
  1. In a small mixing bowl, combine the avocado, yogurt, cilantro, garlic, onion, tomato, and jalapeno until smooth.
  2. Place the cabbage mix into a separate mixing bowl.
  3. Pour the lime juice and vinegar over the top.
  4. Add the cumin.
  5. Pour the avocado mixture over the cabbage and toss to combine.
  6. Season w/ salt and pepper, to taste.
  7. Chill in the fridge and serve right before eating.

MANGIA!!!

 

Cornbread Situation.

 Y’all.

I’ve got some things going on in my life that are pretty durn (yes, I say pretty durn) exciting.

It all begins today.

I will let you in on the deets later.

But y’all.

This cornbread situation.

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I have always been a cornbread connoisseur but this…

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well this is on a whole notha’ level.

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I smacked this cornbread w/ some autumn flavors.

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But wait, this cornbread doesn’t even have corn in it.

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That’s cuz it’s paleo pumpkin cornbread.

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Yep. I make my own rules round’ these here parts.

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I dare you to make this and tell me you think there’s cornmeal in it.

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It’s gonna blow your mind.

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Fluffy, melt in your mouth, fragrant, flavorful Rosemary Pumpkin Cornbread…

best damn thing I’ve made all fall.

Rosemary Pumpkin "Cornbread"
Author: 
Recipe type: Bread, Cornbread, Side, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Melt in your mouth pumpkin "cornbread" made w/ coconut flour and seasoned w/ fragrant, fresh rosemary. Perfect drizzled w/ a bit of maple syrup, honey, and butter. Paleo, gluten-free, refined sugar-free, nut-free 🙂
Ingredients
  • ½ c. pure, canned pumpkin, unsalted
  • 2 large eggs, at room temperature
  • ¼ c. melted coconut oil
  • 1 T. pure maple syrup
  • 1 t. pure vanilla extract
  • ½ c. coconut flour
  • 2 t. pumpkin pie spice
  • 1 t. baking soda
  • ½ t. salt
  • 2 T. fresh rosemary, chopped
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the pumpkin, eggs, coconut oil, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, pumpkin pie spice, baking soda, salt, and fresh rosemary.
  4. Pour into a greased 8x8 in. square ceramic baking dish.
  5. Bake for 30-35 minutes, or until lightly golden brown and a toothpick inserted into the center of the bread comes out clean.
  6. Cut into squares and serve warm w/ a drizzle of honey, maple syrup, and/or butter.

Nutritional Facts (1/12th of recipe): Calories: 81, Total Fat: 6g (1.4g Saturated Fat), Sodium: 238mg, Potassium: 49mg, Total Carb: 5g, Dietary Fiber: 2g, Sugars: 2g, Protein: 3g

MANGIA!!!

Apples to Apples.

I have a mad respect for those food bloggers who have/are in the process/or even thinking about writing a cookbook.

Or, ya know, people who just write cookbooks in general.

A couple of weeks ago I got asked to create 4 recipes for a cookbook based on a popular diet.

Piece of cake, right?

Wrong!

Never underestimate the power of baking soda in a recipe.

In this case, I’m talking it’s acidic capabilities.

I have made a particular muffin recipe for quite some time and yesterday, well that was an EPIC fail.

Hello never ending metallic taste.

I chunked it in the garbage.

Ick.

Anyway, this recipe today builds my confidence level after a disaster like that.

Oh, and the fact that it’s super simple and utterly mouthwatering isn’t so bad either.

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I’m about to tell you how I put coconut butter on my apples.

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Hey y’all! I put coconut butter on my apples!

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There, I said it!

Oh, then I added some coconut oil, cinnamon, and maple syrup.

BOOM!

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Caramelized apple heaven!

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Oh yes…

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you want 🙂

Caramelized Coconut Butter Apples
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Sweet, honey crisp apples spiced w/ warm cinnamon, tossed in coconut butter and coconut oil along with maple syrup and baked until tender and bubbly. Gluten-free, vegan, paleo, refined sugar-free!
Ingredients
  • 4 honeycrisp apples, cored and sliced lengthwise into medium thick slices
  • 1 T. melted coconut butter
  • 1 T. melted coconut oil
  • 2 T. pure maple syrup
  • ½ t. ground cinnamon
Instructions
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Place the apple slices on the prepared baking sheet.
  3. Place the coconut butter, coconut oil, and maple syrup in a small mixing bowl and combine.
  4. Sprinkle the apples w/ the cinnamon.
  5. Drizzle the coconut butter mixture evenly over the apples and toss to coat, making sure the apples are coated completely w/ the mixture.
  6. Bake for 35-45 minutes, or until the apples are tender and just caramelized around the edges.
  7. Let cool slightly before serving.
  8. Serve over a warm salad, or grilled pork chops w/ a drizzle of maple syrup, or as a dessert topping w/ ice cream or yogurt!

MANGIA!!!

Something Pumpkin.

We have been having a weather tease round’ these here parts.

Yea, let’s just be all 65 degrees & breezy for my morning runs, but by 9 o’clock, you can forget it…back up in the 90’s and I’m sticking to my driver’s seat like a sweaty pig in heat.

Whatever that means.

Anyway, I’m not letting this hot weather situation ruin my plans for cooking/baking cool weather dishes.

I told you that I’m gonna overload you with pumpkin recipes.

I’m lowering the boom slowly.

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It’s not pie, I pinky promise.

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Nope, it’s more of a sweet & savory pumpkin dish.

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Imagine that.

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This is my version of a sweet potato casserole, just without the sweet potato

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because right now I’m obsessed w/ pumpkin.

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Don’t worry sweet potato

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your time will come.

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So ya, garlic + maple syrup + mashed pumpkin

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with a crunchy almond maple topping.

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Hello, fall!

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Let’s get up close & personal.

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You can bet I’m making this for Thanksgiving.

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Pumpkin is the new sweet potato.

Maple Garlic Pumpkin Crumble
Author: 
Recipe type: Side/Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Pumpkin mashed w/ garlic & maple syrup for a sweet/savory combo and topped off with a crunchy almond maple crumble topping. Gluten-free, vegan, paleo, refined sugar-free!
Ingredients
  • For the pumpkin mixture:
  • 2 15 oz. can pure, organic pumpkin puree
  • ¼ c. + 1 T. unsweetened, vanilla almond milk
  • 3 cloves of garlic, minced
  • 1 T. + 1 t. pure maple syrup
  • ½ t. salt
  • For the crumble:
  • ¼ c. sliced, raw, almonds
  • 2 T. coconut sugar
  • 1 T. coconut flour
  • 2 T. almond flour
  • 1 T. melted coconut oil
  • 1 t. pure vanilla extract
  • ½ t. ground cinnamon
  • ¼ t. ground nutmeg
Instructions
  1. Preheat the oven to 350 degrees F. Grease an oval casserole dish with cooking spray.
  2. For the pumpkin mixture, mash everything together until you reach a smooth like consistency.
  3. Spread the pumpkin mixture into the prepared dish.
  4. For the crumble, combine all of the ingredients in a small mixing bowl using your hands, until a crumbly texture is reached.
  5. Distribute the topping evenly over the pumpkin.
  6. Bake for 50 minutes to 1 hour or until the topping is slightly golden.
  7. Let cool for 10 minutes.
  8. Serve warm.

MANGIA!!!