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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen."
-Grimod de la Reyniere, 18th century French gourmand

The refrigerator light goes on...

I use sesame oil in this spinach recipe, but if you are serving a main dish that would be overpowered by the sesame flavor, use grapeseed oil.

Sesame Oil

Pressing the oil from sesame seeds produces sesame oil. Much like other seed oils (olive oil for example), the oil is cold pressed, meaning that no heat is used in the initial extraction process.

Light sesame oil has the fresh taste of sesame seeds. Dark sesame oil has been pressed from sesame seeds that have been toasted and, consequently, have a nuttier flavor. Dark sesame oil is more commonly used in Asian recipes.

Sesame oil is low in saturated fat but has less monounsaturated fats than canola oil. The beauty of this oil is that the flavor is so distinct that a little goes a very long way. Combining a 1:1 mixture of dark sesame oil with canola oil provides fantastic flavor. Keep in mind that a teaspoon of any oil has 5 grams of fat.

1 tsp. sesame oil = 43 calories, 4.5g fat, <1g sat fat, 1.5g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol

Sauteed Spinach

Servings = 4 | Serving size =4 ounces spinach

Cooking Time = 30 Minutes

This recipe can be multiplied by 2,3,4.

This keeps well and makes a good addition to sandwiches, salads and egg dishes.

1 tsp	dark sesame oil
2 tsp	sesame seeds
1 lbs	fresh spinach
2 Tbsp	dry sherry
2 tsp	honey
1/4 tsp	ground nutmeg

Heat oil over high heat in a large non-stick skillet. Add sesame seeds and cook for about two minutes, stirring continuously so that they do not burn.

Add the spinach and cook quickly over high heat, tossing frequently.

As it begins to wilt, add the sherry, honey and nutmeg.

Cook until the spinach is very hot, stirring frequently.

When the spinach is wilted, but still bright green, it is done. This should take only about 2 minutes.