Eating snacks between meals energizes you and prevents you from overeating at meal time, plus it also helps sustain a healthy weight. Sesame stick is one such snack you can stick to as it has a number of essential nutrients.
Ingredients (For 3 cups)
- Whole wheat flour – 1 cup (5 ounces)
- Toasted sesame seeds – ½ cup (2 ounces)
- Fine cracked wheat – ¼ cup (1 1/2 ounces)
- Turmeric – ¼ teaspoon
- Beetroot powder – ¼ teaspoon
- Garlic powder – 1 teaspoon or to taste
- Kosher salt – 1 teaspoon or to taste
- Vegetable oil – 4 tablespoons
- Water – 6 tablespoons
Method of Preparation
In a medium size bowl, mix sesame seeds, flour, turmeric, garlic powder, cracked wheat, beet powder, and salt. In a separate small-sized bowl, combine oil and water. Now, combine the contents of both the bowls thoroughly, and if any bits are left uncoated, coat it with your hands. Divide this prepared batter in two halves; wrap up each of them in plastic and flatten them into inch-thick squares. Place both the parts in the fridge for 30 minutes so that the batter becomes firm. When the dough has become ice-cold, preheat the oven to 350°F. Roll out the batter 1/8-inch thickness on a lightly floured surface and slice it into small rectangles of approximately 1/4-inch by 3/4-inch with the help of a pizza wheel or knife. Or else, directly roll out and slice the dough in any shape. Roll all the pieces between your palms and give them the shape of thin rods. Put them on the prepared parchment-lined baking sheet. Roast in the oven for about 10 minutes, turn over and bake for another 5 to 8 minutes or until the sticks are crispy (don’t over bake so otherwise they may turn brown in color). Take out the sticks from the oven and allow them to cool down at room temperature. Store them in an airtight container after they come to room temperature.
According to a study conducted by the U.S. Department of Agriculture Food Safety and Inspection Service, it has been found that Americans consume about 50 pounds of pork per individual all the year round. They are high in potassium, iron, and other essential nutrients.
Ingredients (For 4 servings)
- Bone-in pork chops – 4 (each about 1 inch thick; 2 pounds total)
- Pepper
- Kosher salt
- Peppers (any color), quartered – 2
- Zucchini, halved lengthwise – 2 small (about 8 ounces total)
- Eggplant, cut into thirds lengthwise – 1 small (about 12 ounces)
- Olive oil – 2 tablespoons
- Store-bought pesto, plus more for serving – 2 tablespoons
Method of Preparation
Preheat the grill to medium-high and add a ½ teaspoon each of pepper and salt in pork to flavor it. Rub the zucchini, peppers, and eggplant with the oil. Grill the pork for 5 to 7 minutes; turn over sides and heat until they are thoroughly cooked. Now, slice the grilled vegetables into 1½-inch pieces and place them in a large-sized bowl. Mix ¼ teaspoon salt, pesto and ½ teaspoon pepper and flip them so that they are coated uniformly. Serve hot with additional pesto and ratatouille, if required.
