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.
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.
This is a really simple recipe that even makes its own BBQ sauce with a little extra effort at the end. If you like pulled pork, carnitas, shredded pork tacos, BBQ pork, etc., this is an easy way to get there.
By now, you know I like to play in the kitchen and sometimes I actually make something edible. Since I have leaned more towards the vegetable based dishes, and try to use meat as more of an occasional ingredient, almost like a garnish, big flavors have to come from somewhere other than browned meat and its juices.
One of my favorite sources of richness comes from adding onions, in their great varieties, into many dishes. Carefully caramelized, even the common white onion adds a wonderful depth of flavor to stews, the sweet mellow sauerkraut I mention in the SMOGG Pizza recipe elsewhere on this blog, and Chicken Paprikash, to name a few. By the way, if you do not know how to properly caramelize onions, you are missing out on one of the most delicious ingredients you can make. It takes patience, but is really worth the effort. Look it up on a recipe site and experiment.
But, many people hate preparing onions because of the tears that accompany the slicing and dicing. Sulfurous compounds in the onion (syn-propanethial-S-oxide) waft into the air when you break the onion’s cells, and combine with the moisture on your eyeball and produce a sulfuric acid. The acid “burns” your eyes, and the body produces tears to try and dilute and wash away the acid. So, you “cry.”
Well, CRY NO MORE, because my sous-chef (wife) developed and tested a kitchen solution that WORKS!
I love finding new ways to use old standard ingredients, and what could be more standard than chicken and rice? This dish is going to make you find new places to shop, try new ingredients, and discover new flavors. I know it looks like a lot of work sorting out the details, but I promise you two things; First, it’s not as complex as it looks at first glance. I made this today in about an hour. Second, whatever it takes, it’s worth it.
Please continue and read the recipe. I think you will find it worth every minute.
This is the first desert recipe I have posted here because we do not make desert very often, but this great Banana Bread recipe might just be the exception. Of course, it’s mostly due to having bought a nice bunch of bananas and then, a week later, having a pair of squishy brown soft ones starting to leak onto the counter.
I found the basic recipe for this rice and peppers dish on a recipe site, and tried it. I thought it could use some tweaking, and so here is the result. I really like this as a flavorful side dish, but it holds its own as a light meal too. This one is vegan without needing any modifications.
Because some of you have asked for more food, here’s another recipe that not only satisfies on a number of levels, but this big batch almost assures some leftovers that get even better when allowed to rest for a day or two. The Germans call that “Ziehen,” which translates to “draw,” as in drawing the flavor out of the ingredients. Also, it gets you to hunt for a fabulous spice blend, common in Morocco, that you will use again and again once you taste what it can do for a dish. So, continue reading for the recipe, and a bunch of additional information. Continue reading “Hearty Dinner With a Bonus”
For my first cooking post, I’m going a little out on a limb, considering the main ingredient. You see, it’s a food that doesn’t have a very favorable reputation among average diners. Most people I have talked to about it said that they were put off by the smell, and because of that, never tasted it. Well, this recipe mellows both the smell and the taste, elevating it to new heights on the palate.