Poppy seeds are great for a nutty taste

Poppy seeds are a great addition to a recipe because they add a nutty taste and crunch to recipes such as a dressing, breads and muffins.

I can remember hearing that eating too much poppy seeds could give you a false-negative reading in a urine drug test. You would have to eat about four super-sized poppy seed muffins in order to have a positive reading.

In Eastern Europe, poppy seeds are commonly used in baked goods such as bagels, challah and pretzels.

When I was in India, white poppy seeds were commonly seen at the markets, something I don’t see here. In Indian cuisine, white poppy seeds are used as a thickener. When ground, they are combined with other ingredients to make masala and added at the end of cooking.

In Holland, the blue poppy seeds are desired for cooking.

Here in Hilo, we commonly find black seeds.

Poppy seeds have been used for centuries as a folk remedy to aid in sleeping and promote fertility, both interesting and on opposite sides — if you fall asleep, how can you promote fertility?

Poppy seeds contain antioxidants and are a great source of dietary fiber — 100 grams contains about 19.5 grams of dietary fiber. They also contain B-complex vitamins, such as thiamin, panthothenic acid, pyrtoxine, riboflavin, niacin, and folic acid, as well as iron, copper, calcium, potassium, manganese, magnesium and zinc.

Because poppy seeds are high in polyunsaturared fat, they are also vulnerable to spoilage due to oxidation and turn rancid after six months.

Here is a recipe for poppy seed muffins:

Lemon Poppy

Seed Muffins

Makes 12 regular

of 24 small muffins

Preheat oven to 400 degrees. Line muffin pans with paper cups or grease each muffin tin with non-stick cooking spray.

Combine:

2 cups all-purpose flour

3/4 cup sugar

1/4 cup poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

In another bowl, mix together:

2 eggs

1 cup lemon flavored yogurt

1/4 cup canola oil

1 tablespoons grated lemon zest

Gently mix dry ingredients with wet, only till just combined. Spoon batter into muffin pans till 2/3 full. Bake for 20 minutes. (5 minutes less if small muffins)

Combine:

1/3 cup fresh lemon juice

3 tablespoons powdered sugar

When muffins are done, poke a few holes with a toothpick on top of muffin, brush with sweetened lemon juice while still in pan. Cool ten minutes and remove from tins.

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An easy poppy seed bundt cake, using cake mix is great for a potluck:

Poppy Seed

Bundt Cake

Serves 14

Preheat oven to 325 degrees. Grease and sugar a 10 inch bundt cake pan. In a large bowl, mix together:

1 (18.25 ounce) yellow cake mix

1 cup canola oil

2 cups sour cream

1/4 cup poppy seeds

1/2 cup sugar

4 egg yolks

In a bowl of a stand mixer, whip till soft peaks:

4 egg whites

Gently fold into batter. Place into prepared bundt pan, level top with rubber spatula and bake for 60 minutes, until the top, when gently touched, bounces back.

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Here’s a poppy seed dressing for your green salad:

Poppy Seed

Dressing

In a blender, combine:

1/2 cup rice vinegar ( I like Mitsukan brand)

1/2 cup lemon juice

1 teaspoon Dijon mustard

2 teaspoon diced onion

1/2 teaspoon salt

Turn motor on low and mix till well blended. With machine still running, add in a slow, steady stream:

2/3 cup canola or grapeseed oil

Turn motor off, add:

1 tablespoon poppy seeds

SMALL BITES

Poppy seeds are derived from the Papaver Somniferum plant and the seeds are mostly free from any side effects of the opium poppy.

Ever wonder why red poppies are sold by the Veterans of Foreign Wars? During the worst battles in World War I, at Flanders, red poppies were in full bloom. The seeds of poppies remain dormant and when the soil is disturbed, will start to come alive and bloom. The field of red poppies symbolizes the blood spilled during the battle.

Every April 6, California celebrates California Poppy Day, which is the golden variety and the official flower of that state, adopted in 1903.

UPDATE ON KETCHUP

Sylvi Cook, who was born and raised in Indonesia, wrote that kecap is soy-based, kecap manis is a thick, sweet brown sauce, kecap asin is soy-based, and saus tomat is tomato-based.

UPDATE ON KEFIR

I received a call from David who was diagnosed with cancer several years ago and follows Dr. Johanna Budwig’s diet for cancer of kefir and flaxseed oil. He credits his health today to following her research and diet.

‘THE BLUE

TOMATO’

COOKBOOK

‘The Blue Tomato: The Inspirations Behind the Cuisine of Alan Wong’ by Chef Alan Wong won the prestigious 26th Annual International Association of Culinary Professionals (IACP) Cookbook Awards! Previously the cookbook received the Ka Palapala Po‘okela Award of Excellence in cookbooks by the Hawaii Book Publishers Association.

Please feel free to e-mail me at wilson.audrey@hawaiiantel.net if you have a question. Bon appetit until next week.