Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Recipe Connection: Asian Toasted Sesame Dressing

September 24th, 2009 · 19 Comments · Do It Yourself, Recipes, Upgraded Nutrition

My husband is a great meter for new, homemade recipes.  He’s very skeptical of things that I make myself that he already (really) enjoys from the store. When he says something like, “That looks just like a *real* English muffin!” it’s music to my poor, kitchen-weary ears.

If husband says, “This might be better than the real thing,” I’m jumping for joy knowing I have a winner.

He said that about this recipe.

I first tried making my own homemade dressings this spring when I gave up white sugar for Lent.  (You can see four homemade salad dressings with extra virgin olive oil here and a whole bunch of dressings here..)  I’ve fiddled with those recipes and tried to mimic other favorite bottled versions, but this is the first I made totally on my own.  It’s a reverse engineered Kraft Asian Toasted Sesame Dressing, souped up to be so much more healthy because it uses healthy oil, real seeds and real garlic.

Better Than a BoxEvery real food cook needs some basic resources that everyone recognizes, just like this one. If you have a desire to cook real food more fluently or gain confidence in remaking some of your own processed style recipes using only whole foods, you’ll love the bestselling eBook Better Than a Box. With 60 ready-to-go recipes and 100 pages of kitchen tutorials, your family will be singing your real food praises in no time. Click HERE for more info on the premium package, including the Kindle version.

 

Asian dressing 2

 

Asian Toasted Sesame Dressing
Print
Recipe type: Condiments
Author: Katie Kimball
Ingredients
  • 2 Tbs apple cider vinegar
  • 2-3 Tbs soy sauce
  • 1 Tbs sesame oil (optional) plus extra virgin olive oil to make 1/2 cup
  • 2 tsp sesame seeds, toasted*
  • 2 cloves garlic
  • 1/4 tsp ginger
Instructions
  1. Whisk apple cider vinegar, olive oil, optional sesame oil and soy sauce.
  2. Whiz the garlic and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
  3. Combine and enjoy!
  4. *To toast sesame seeds, put them on a dry cookie sheet in the toaster oven and toast on light once or twice until lightly browned and aromatic.  No toaster oven?  You could certainly use a regular oven on low heat – just watch the closely every few minutes to make sure they don’t burn.  I’m thinking you could also put them in a hot, dry pan and stir constantly until browned, but I haven’t tried that myself.
Notes

Store in the fridge (I think?) and try to remember to take it out a half hour before dinner, because the olive oil will solidify when cold.

 

Don’t you think this would be marvelous for a main dish salad with a marinated chicken breast and those crunchy Asian chow mein noodles?  You could add lots of vegetables to really make your salad count!

I’d love to see more of you!  Sign up for an email subscription or grab my reader feed.

Be sure to come on back Thursday for the first installment of the October Fest Carnival of Super Foods, Bean Recipes Edition.(Bloggers, link up!)

If you missed the last Monday Mission, click here.

Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

I’m always pleased to participate in:


Tags: ···

19 Comments so far ↓

Leave a Comment

Rate this recipe:
 

Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

PTE350
Squooshi reusable food pouches