Tag: Mustard

Whole Grain Mustard Potato Salad

I’ve never fully understood traditional potato salad. Mayo on potatoes just doesn’t appeal to me, especially on hot summer days where you always seem to find it as a side at barbecues and picnics, which is why this recipe for Whole Grain Mustard Potato Salad appeals to me!

I came across a whole grain mustard based potato salad from 1st & Fresh Catering a while back that had no mayo and was absolutely delicious. I’ve been meaning to try to make my own version ever since. So when our friends said they were having people over this weekend to barbecue, I knew exactly what I was going to make! (These poor friends of mine are always my taste testers for new recipes, from Cornbread to Brownies with Grilled Fruit. Hopefully they don’t mind!)

 

This recipe does include some Greek yogurt to keep the dish creamy but is fairly minimal. To kick the flavor up a notch, I included some of Healthy Solutions Spice Blends’ Salmon with Dill Spice Blend. The spice blend includes dill (of course), onion powder, and garlic powder along with some other spices that I thought would really complement the whole grain mustard. The result is a spicy potato salad that is sure to be a hit!

Note: Healthy Solutions Spice Blends sent me samples of some of their blends including the Salmon with Dill.

 

Ingredients:

Continue reading Whole Grain Mustard Potato Salad

Citrus Poached Salmon with Mustard Sauce

Hooray for more salmon recipes! I will never have enough different recipes for salmon, it is definitely one of my favorite proteins.

This recipe for Citrus Poached Salmon with Mustard Sauce comes courtesy of Alan Jackson and Joann Cianciulli’s new cookbook: The Lemonade Cookbook: Southern California Comfort Food From L.A.’s Favorite Modern Cafeteria  (paid link). The cookbook’s name comes from Chef Alan Jackson’s fast-casual eatery’s Lemonade, which offers fresh and seasonal food in a modern cafeteria setting.

There are some really fantastic sounding recipes in this cookbook. Just look at how I tabbed this book trying to decide which to make for this post!

Included in the cookbook, which features 120 recipe, are:

  • Forbidden Rice with Hearts of Palms, Mushrooms and a Jalapeno Vinaigrette
  • Bay Shrimp with Cannellini Beans dressed in Shallots and Cayenne Pepper
  • Red Miso Short Rib Braise
  • Lemon Poppy Seed Bundt Cake
  • Unique Lemonade concoctions like Peach Ginger, Pear Basil, and Cantaloupe Sage

 

With descriptions like that, I have to point out that these recipes are surprisingly unfussy and manageable to make at home. I decided to make the salmon because 1. it sounds delicious and 2. I have never poached fish before and I love trying out new techniques.

 

This recipe takes about 40 minutes from start to finish so it is great for a special weeknight dinner (or as a mid-week pick me up!) I changed the ingredients ever so slightly so to see the original, check out the cookbook, available in stores now!

 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin’s Press, LLC.

Ingredients:

  • 2 cups vegetable broth
  • 1/2 cup white wine (I used Sequoia Grove Napa Valley Chardonnay)
  • 2 oranges, divided
  • 2 lemons, divided
  • 2 limes, divided
  • 2 garlic cloves, roughly chopped
  • 2 fresh dill sprigs, plus 1 tablespoon chopped dill, divided
  • 1 teaspoon whole black peppercorns
  • 4 (5 oz) salmon fillets, skin removed
  • coarse salt, to taste
  • freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon whole-grain Dijon mustard
  • 1/2 tablespoon (1 1/2 teaspoons) smooth Dijon mustard
  • 1 teaspoon agave nectar
  • 2 cups cooked rice (I used basmati)

Continue reading Citrus Poached Salmon with Mustard Sauce

Slow Cooker Baby Back Ribs

I received a fun challenge from the Mystery Ingredient Blogger Showcase a few weeks back: have a mystery ingredient sent my way and come up with my very own recipe using it.

I received the package last week and found the following inside:

Coleman’s Mustard and Mustard Powder! Coleman’s has been producing mustard products in England since the early 1800’s so they know their product. As one of the oldest existing food brands, Coleman’s yellow tin is a symbol of quality mustard powder and prepared mustard.

 

I have never worked with mustard powder before so I wanted to use that in a recipe. I was just at a wedding in Texas and didn’t have time to get some barbecue while I was there, so I’ve had quite the craving for ribs. I have no idea what a traditional Texas barbecue sauce would be (and a friend of mine told me mine is actually more of a Kansas City sauce) but I figured mustard powder would be a great addition to my Slow Cooker Baby Back Ribs and would hopefully fulfill my craving.

Coleman’s Mustard Powder is no joke; it’s pretty hot. It’s made from a mixture of both brown and white mustard seeds and heats up when added to a liquid. So I used it sparingly in the sauce but for the spice enthusiasts, feel free to increase the amount used.

 

Ingredients:

  • 2 lbs. baby back ribs
  • salt and pepper, to taste
  • 1 cup ketchup
  • 1/4 cup turbinado sugar (I used Sugar In The Raw)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons low sodium soy sauce (or coconut aminos to make gluten free)
  • 2 tablespoons apple cider vinegar
  • 2-4 drops hot sauce
  • 3 garlic cloves, minced
  • 1 teaspoon Coleman’s mustard powder
  • 1 tablespoon tomato paste Continue reading Slow Cooker Baby Back Ribs

Chicken Fricassee With Tarragon

Cold weather always makes me crave comfort food. I tend to really want pasta (and would be perfectly happy eating it every day that drops below 40 degrees) but am always open to healthier comfort food options. BetterEats.com had a lighter recipe for Chicken Fricassee, which is a French stew with chicken, vegetables, white wine, and cream that when paired with some day old bread makes a fantastic comfort food option.

Ingredients:

  • 2 1/2 pounds chicken pieces (breast halves, thighs, and drumsticks) – bone-in, skin removed (I used 1 chicken breast, 1 thigh, 1 leg, and 1 drumstick)
  • 1/4 teaspoon salt
  • pepper, black – to taste
  • 2 tablespoons flour, all-purpose
  • 1 tablespoon oil, olive, extra virgin
  • 1 cup shallots (about 4 large ones)
  • 1 cup wine, dry white
  • 1 1/2 cups broth, chicken, less sodium
  • 1 medium carrot – peeled and thinly sliced (about 1/3 cup)
  • 1 pound mushrooms, I used 1/2 lb baby bellas, 1/2 lb button – wiped clean and halved or quartered
  • 4 sprigs tarragon, fresh
  • 4 teaspoons tarragon, fresh – chopped
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/4 cup sour cream, reduced-fat
  • 2 teaspoons mustard, Dijon

Continue reading Chicken Fricassee With Tarragon

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

My parents graciously gifted me with an order of Omaha Steaks. My only issue is that I rarely make steak (chicken and veggies are my staples) so I went in search of something other than just grilled steak and potatoes. Food and Wine had a recipe that not only sounded delicious, but also included steak and one of my CSA ingredients of the week: arugula. Double win.
Tell me you don’t want to eat that.
Ingredients:
1 1/2 pounds sirloin steak, about 1 inch thick
6 tablespoons olive oil
Salt
Fresh-ground black pepper
2 generous handfuls of arugula, leaves washed and torn in half
1 container of grape or cherry tomatoes, halved
1 1/2 teaspoons Dijon mustard
1 tablespoon red- or white-wine vinegar (I used red)
2 tablespoons drained capers

If you have an outdoor grill, light the grill before prepping your ingredients to allow it time to heat up. I used my nifty little indoor grill. You could also use the broiler in your oven. Coat the steak with 1 tablespoon of the olive oil. Season the steak with salt and pepper.
Add the steak to the grill or to the broiler and cook for 5 minutes.
Flip the steak and cook for another 5 minutes for medium rare (adjust to your taste). Transfer the steak to a carving board and let rest for 5 minutes.
Cut the tomatoes in half. I ended up using the whole plastic container (I really like tomatoes).
Place the arugula on two individual plates. Top the arugula with the cherry tomatoes and sprinkle with some salt.
In a medium-sized bowl, whisk together the mustard, vinegar, capers and season with salt and pepper.
This looks disgusting. I swear it tastes good!
Add the remaining 5 tablespoons of oil slowly, whisking to combine.
Still a horrific photo. I apologize.
After the steak has had time to rest, slice the steak on the diagonal.
Place the steak on top of the salad.
Fancy.
Drizzle with vinaigrette.
What a tasty dish. The original recipe called for anchovy paste for the vinaigrette but I didn’t have any so I omitted it. I honestly don’t think it’s necessary; there was enough salt and tangy-ness from the capers. Spinach can be used instead of arugula, but I think the spiciness of arugula goes really well with this dish. The steak on its own was simple and tasty, and with the vinaigrette it was absolutely fantastic. I will most certainly make this recipe again!
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