Tag Archives: Mustard

Wicked Twisted Mustard

23 Feb

unnamed

Once upon a time there was a huge store called Spags.

It had everything from Milamo cookies to a lug wrench.

Well it closed.

It was a very sad day.

Finally after many years Whole Foods rebuilt the building and now there is a new modern shopping center.

It does not have the ambiance of Spags and they did name the restaurant after him.

So, I was wandering around the new clean store and found this nice gentleman and his son who was giving out tastings of their mustard. It’s a family recipe.

That did it..

I am sold .

There are three different flavors and I chose the “tangy.”

I ration it out like it was gold.

There is a little sweetness to it but the tang holds its own.

This is my new treat.

I love it, love it, love it.

Wicked Twisted Mustard is on my shopping list

This is a great hospitality gift with crackers, cheese and salami.

 

 

Raspberry Honey Poppy Seed Salad Dressing

31 Mar

 

Raspberry Honey Sesame Salad Dressing

This salad dressing is so good I had to let it stand alone in the blog.

I can actually drink this.

I think I did when I was tasting so much of it.

It goes with everything.

6 ounces of frozen raspberries

1/3 to 1/2 cup honey

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon dry mustard

One teaspoon onion powder

One cup vegetable oil

One teaspoon poppy seeds

Put the raspberries, lemon juice, onion powder, salt and dry mustard in the food processor and process till everything is well mixed and the raspberries are well pureed.

Drizzle the oil in while the processor is running.

You will have a beautiful color pink.

Add the poppy seeds and process just a few pulses.

This is so good with fresh vegetables, chicken, pork or fruit.

This is my new favorite dressing.

I served this with the chopped salad.

Chopped Vegetable Salad

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Mini Ruebens

17 Mar

mini reubens

All the corned beef is on sale now so take advantage of it.

Two two pound corned beef roasts

One recipe of thousand island dressing

1/2 can drained sauerkraut

One pound loaf of sliced rye bread

1/2 pound Swiss cheese

Mustard for dipping

Cook your corned beef according to the package directions

My meat simmered for several hours.

You can tell when its done when the meat pulls apart easily.

Drain the water and cool the meat.

Now I take the meat and ruff chop it in the food processor

Don’t make a paste just do a ruff chop so when you eat the small appetizer you don’t have to bite into a piece of meat.

Set aside

Cut all your bread into 2×2 squares

Place all the bread in a single layer on a baking sheet.

You will need two sheets

Place one teaspoon of the thousand island dressing on each square

Layer one rounded teaspoon of the corned beef or a little more.

Layer 1/2 teaspoon drained sauerkraut

Top with a 2×2 slice of Swiss cheese

Bake in a 350 degree oven till the cheese is melted about 5 to 10 minutes. I like the cheese just a little melted.

Serve with different mustards, cole slaw and chopped onion

These things disappear so fast and they are also great as leftovers.

This can be made in the morning and refrigerated till you are ready to bake them.

The thousand island dressing is one cup of mayonnaise, 1/2 cup ketchup and 1/2 cup sweet pickle relish. Mix well.

Put four leftover squares together and place a fried egg on top for a very easy morning after breakfast.

 

 

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.

 

 

Oregano salad dressing

2 Jan

salad

New Year, New Diet.

This is a fabulous salad dressing that makes eating salad a real treat.

2 cloves garlic

one teaspoon salt

1/2 teaspoon pepper

1/4 cup red wine vinegar

one teaspoon dried oregano

1/2 teaspoon Dijon mustard

1/2 cup oil

Puree the garlic and salt

Add the pepper, vinegar, mustard, oregano and oil

Pulse till everything is blended well.

Assemble all different greens, peppers, scallions, fresh chopped parsley and tomatoes.

Just make a huge salad and only use a small amount of the dressing.

The flavor goes a long way.