Tahini Paste



Oven Preheat to Broil

Yields 1 cup

1 cup sesame seeds

Place the sesame seeds on a baking tray and lightly toast under the broiler. Stir often with a wooden spatula.


¼ cup olive oil

1 Tbsp sesame oil

Blend the seeds and oils together with a blender (my immersion blender works best). Blend to a smooth paste.

Cover tightly and store in the refrigerator for up to one month, or freeze in 2 Tbsp portions.


Tahini paste is the key ingredient in Greek salad dressing and hummus.


Preparation of Dry Beans



Serves: 8

4 cups dry beans




Boil and soak method for prepping the beans: Wash the beans and discard any floaters or debris. Place the beans in a large pot and cover with 2” (thumb-length) of water. Bring the pot to a gentle boil for 3 minutes. Turn off the heat. Cover tightly and let stand at room temperature 6-20 hours.


Fresh water




Spice it up!

For chili beans, add:

2 tsp chili powder

½ tsp cayenne pepper

1 tsp minced garlic

Drain the beans, rinse with fresh water and drain again. Cover the beans with 1” of fresh water.


Add spices if desired, but don’t add salt until the beans are cooked.


Bring just to a boil and cook on med-low for 2-3 hours until the beans are tender. Add additional water if the level falls below the top of the beans.


If you are making chili, drain the bean broth and save it. Use it to thin out your chili if needed. Otherwise, freeze it to start your next soup pot.




Tips for cooking beans:



1) Don’t add salt to the beans before they are cooked, it makes them tough.


2) Make sure the beans are done before adding tomatoes to the soup. The acid in tomatoes increases the cooking time of beans.


3) Increase the cooking time at higher altitudes.


I have found that the boil and soak method eliminates the digestive problems and gas which many people have with beans.



Oven 200 F

Bakery Bread (without preservatives)

Start with a loaf of sliced whole wheat bakery bread without preservatives. Cut the slices into 1” cubes. Place on a cookie sheet and set in the oven. Turn the oven on warm for an hour, then turn it off and let them stand several hours or overnight. Place the cubes in a sturdy plastic bag and pound into crumbs with a rolling pin. You may store these bread crumbs for several weeks in an airtight container.


If you are using the bread crumbs for poultry stuffing, add 1 Tbsp of Provence Herb mix and 1 tsp salt to 4 cups of breadcrumbs.


Use any leftover bakery bread without preservatives to make your own bread crumbs. I prefer whole wheat or multi-grain. These fresh breadcrumbs are great for meatloaf, meatballs, stuffing or breading for fried fish and meats.