I recently ran across a really simple and wonderful recipe for those of you that like a really nice robust tasting mustard. I have nothing against traditional American “yellow” mustard, and I actually think it’s the perfect condiment for “dirty-water” hot dogs, and “razor” burgers (which also require a fat dollop of Heinz Ketchup, in my opinion).
But, this mustard is for the heartier meats, like Leberkäse, corned beef, or smoked ham. It’s heavenly on a pastrami or roast beef sandwich too. Additionally, it can be customized with added herbs and spices to focus its flavor toward a particular dish, with addition of honey, powdered rosemary, dill, or horseradish for example.
Read on for the recipe.
Steel Cut Oatmeal with A Wonderful Addition – Kañiwa
OK, I know it’s hard to expect that you will all want to make some cooked oatmeal for breakfast for a number of reasons;
- You were forced to eat it as a child and hated it ever since.
- You have only had either “Instant” oatmeal, or plain rolled oats, or worse, (ughhh) microwaved oatmeal and they were awful.
- You can’t imagine taking the time to make oatmeal that takes 50 minutes, start to finish.
- You don’t know what Kañiwa is and you’re not into eating stuff you don’t know.
BUT, I am here to expand your horizons, make you more healthy, and experience something new and delicious.
What follows is a recipe with some pictures that will take a while to prepare, but isn’t labor intensive. While it’s cooking, you can read the Sunday paper, check your email, or just enjoy a leisurely cup of coffee watching the sun rise. But, please give this a try; that list of reasons above will melt away with every bite like butter on a hot griddle.
So, continue reading for the whole story….