tag:blogger.com,1999:blog-2564350625051702966.post5591581606116379349..comments2024-03-28T15:35:41.375-07:00Comments on The 99 Cent Chef: Spinach With Sesame Seeds99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2564350625051702966.post-4370139324039286532013-02-18T04:32:58.929-08:002013-02-18T04:32:58.929-08:00Very nice its helpful for me thanx for share hulle...Very nice its helpful for me thanx for share <strong><a href="http://www.towerbrand.com" rel="nofollow">hulled sesame seeds</a></strong>Gextonhttps://www.blogger.com/profile/12664625916235336440noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-89304611974926412212010-12-18T11:27:52.953-08:002010-12-18T11:27:52.953-08:00Great recipe Dinah, thanks! ;-)Great recipe Dinah, thanks! ;-)99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-71938535471404275612010-12-12T20:30:53.901-08:002010-12-12T20:30:53.901-08:00This looks great!This looks great!oddlymehttps://www.blogger.com/profile/10326515838434329374noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-24816574479246097792010-12-12T10:22:06.601-08:002010-12-12T10:22:06.601-08:00Wow..love this. Good accompaniment to my Asian Tw...Wow..love this. Good accompaniment to my Asian Twist Tuna Salad..which is drained canned tuna plus other stuff...all tossed with a miso ginger dressing<br /><br />I got the miso ginger dressing recipe from the internet and wanted to share the link--it's heavy on the toasted sesame seed oil-- but I can't find it. Here's the recipe:<br /><br /><i><b> Ginger Miso Salad Dressing </b></i><br /><br />Ingredients:<br />3-4 Tbs. light miso<br />2 Tbs. grated fresh ginger<br />1/4 cup cider vinegar or lemon juice<br />2 Tbs. dark sesame oil<br />1 cup vegetable oil<br />1/2 cup water<br /><br />To Prepare:<br />Combine miso, ginger, lemon or vinegar, and sesame oil in a blender and blend on low speed until smooth. Gradually add oil in a thin steady stream until mixed. Then very slowly add water until thick and creamy. Taste and add more miso if you want a richer flavor.<br /><br /><i>Note: I grated my ginger with a microplane and used a whisk to emulsify by adding the oil slowly--almost drip it in--and whisking constantly. Adding an ice cube speeds up the process. Just be sure to remove it once it all comes together.</i>Dinahsoarhttps://www.blogger.com/profile/03877872564454797447noreply@blogger.com