Grainy Beer Mustard with Green Chiles

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Since I’ve moved to the south, I’ve been schooled about the fabulous hatch chiles. I love walking into all the grocery stores to the smell of roasting hatch chiles. Before I moved to Texas, I was totally deprived of this deliciousness. We are lucky to stock up on the through Bountiful Baskets and roast our own so we can enjoy them anywhere in the country.

As we near hatch season, I start to make a list of things that I can add chiles too. A lot of meals make it onto my list but I was especially excited about making mustard so I can slather it on sandwiches, burgers, in potato salad, etc.

The art of making mustard is easy, fun and you can get creative with new ingredients. I love coming up with new combinations that taste good for my own kitchen and as gifts. The hardest part of making mustard from is waiting those first few days for the flavors to mellow so you can dig in.

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Ingredients

  • 1/4 C yellow mustard seeds
  • 1/4 C brown mustard seeds
  • 3 Hatch (or other green chiles), roasted, peeled and seeds removed
  • 1 cup beer (a lager is good here but something else would be fab too)
  • 1/4 C mustard powder
  • 1/4 C white vinegar
  • 1/2 teaspoon salt

Instructions

  1. Soak the mustard seeds in the beer overnight.
  2. Combine the soaked seeds with the remaining ingredients in the container of a blender; grind to a paste.
  3. Transfer to a glass jar, cover and refrigerate one week before using.

Jalapeno dressing, better than pancakes

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Salads are a great way to use up my co-op basket contents and it is just so convenient for me to keep a huge bowl of salad in the fridge. I serve salad as sides several nights per week so I try to keep salads interesting for my family and one of the easiest ways to do that is by keeping tasty dressings on hand. We all love jalapeños in my family (even my 5 year old) so I wanted to make a jalapeño dressing. The result is bright and flavorful jalapeño vinaigrette. My daughter declared that this dressing was better than pancakes.

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Ingredients

  • 1 jalapeño, stemmed and seeded
  • 1 clove garlic
  • 1 t mustard
  • 2 T white wine vinegar
  • 1/4 t kosher salt
  • 1/4 t fresh cracked pepper
  • 6 T olive oil

Instructions

  1. Put the jalapeño in a food processor or blender and roughly mince. Add the garlic clove and mince.
  2. The mustard should be added next and blended a little.
  3. Pour in the vinegar, salt and pepper. Blend.
  4. While the food processor is running, slowly add the oil. Adding the oil as slowly as possible is critical to getting a creamy, emulsified dressing.

Smoky, spicy corn chowder

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We have enough demands in life, don’t you think?  Everyone that I know is running high on “to do” and short on time (and maybe patience).  Sometimes we have to start making demands of the things in our life.  Today, I demanded that dinner be quick, easy and comforting.  It is darn cold around here and I can’t tolerate for one of these demands not to be met.

Luckily, dinner met all of my specifications.  I chopped up everything and put it in the crockpot this morning.  I had red corn in the freezer from a case that I processed and froze over the summer.  I also put in a jalapeño to add a little bit of spice.  If you like more spice, you can add more jalapeño than this (or leave the seeds in).  If you don’t like it you can leave it out.  When we got home from my daughter’s dance class, I added the butter and cream.

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Ingredients

  • 24 ounces potato, peeled and chopped
  • 2 C corn
  • 3 T all-purpose flour
  • 6 C chicken broth
  • 1 teaspoon fresh thyme (or dried if that is all you have)
  • 2 garlic cloves, minced
  • 1/2 onion, diced small
  • 1 jalapeño, remove stems and seeds and dice small
  • 2 links smoked sausage, chopped
  • Freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

Instructions

  1. Put potatoes,corn, jalapeño and sausage into a slow cooker. Add flour and toss to combine.
  2. Add other ingredients except cream and butter.
  3. Cook on low for 7-8 hours (or high for 3-4 hours).
  4. Stir in butter and heavy cream.

Mouthwatering Monday

Oops so I forgot to get this published yesterday!  The holiday weekend may have gotten to my brain.  Better late than never!

Each week, I share recipes from other bloggers that got my mouth watering this week.

This delicious looking chicken is marinated in yogurt before it is fried or grilled.  From Chef in Disguise.

This delicious looking chicken is marinated in yogurt before it is fried or grilled. From Chef in Disguise.

Check out this crazy unique burger: beef patty with spam, topped with pineapple upside down cake and given some more flavor with bacon and cheese.  It is just crazy enough that it might work.  From PornBurger.

Check out this crazy unique burger: beef patty with spam, topped with pineapple upside down cake and given some more flavor with bacon and cheese. It is just crazy enough that it might work. From PornBurger.

I just love simple ice cream recipes!  This 3 ingredient coconut ice cream from Burpappetit looks refreshing and simple.

I just love simple ice cream recipes! This 3 ingredient coconut ice cream from Burpappetit looks refreshing and simple.

This looks really comforting and I love the flavor that beer adds to dishes.  From Finger Fork Knife.

This looks really comforting and I love the flavor that beer adds to dishes. From Finger Fork Knife.

This dish looks fresh and perfect for summer.  Combines with zucchini pasta with kalmata olives, sun dried tomatoes and other tasty ingredients.  From Chez Chloe.

This dish looks fresh and perfect for summer. Combines with zucchini pasta with kalmata olives, sun dried tomatoes and other tasty ingredients. From Chez Chloe.

Sautéed shishito peppers

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I love to shop farmers markets! They are such a fun source of inspiration and new ingredients. I also really like giving my money directly to hard-working, passionate farmers. Since my daughter was born, I have been bringing her with me. I want to make sure she understands where her food comes from. I also think that when kids have a say in selecting food that they will be open minded so I pretty much give her free reign with purchases.  These little shishito peppers were one of my daughter’s purchases. I had never seen them before so I sure didn’t know what to do with them once I got home. They are mild, thinned walled peppers. I found a couple recipes online that either sautéed or roasted them with salt or soy sauce so I decided to try a really simple recipe. My whole family loved these peppers sautéed like this. We just ate them whole (except the skin, of course). I can’t wait to pick some more up at the farmers market.


Ingredients

  • 1/2 lb shishito peppers, washed and thoroughly dried
  • 1 T olive oil
  • salt, to taste

Instructions

  1. Toss the peppers in the olive oil and set aside.
  2. Heat a skillet over medium-high heat.
  3.  Once it is warm, add the peppers and cook them. As they cook, turn occasionally so they cook evenly. They are done once they start to char and blister.

Carrot and squash salsa

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My refrigerator is seriously bare right now but I’m trying to wait it out and use what I have. This is forcing me to get creative with the food that I do have. For fresh produce, I am down to carrots, jalapeno and zucchini. I was trying to figure out how to use them up with tacos for dinner. Suddenly an idea struck me: carrot salsa… Is that a thing? You can make salsa out of a whole variety of produce so I went with it. This recipe is fresh and spicy. It would be good on chips but I served in on tacos.


Ingredients

  • 1 small zucchini, diced small
  • 2 medium carrots, diced small
  • 1 jalapeno, minced
  • 1 T olive oil
  • 1 T red wine vinegar
  • 1 t fresh lime juice
  • 1/4 t sugar
  • 1/4 t salt
  • 1/4 t fresh black pepper

Instructions

Toss together all of the ingredients in a medium bowl. Cover and chill 1 hour before serving.

Caramelized Fennel with Goat Cheese

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Not so long ago, I didn’t really know what to do with fennel.  The strong licorice type smell really turned me off.  However I hate to let anything from my co-op basket go to waste and am always up for a challenge so I’ve been cooking up fennel in many meals over the last few months.  Tonight I wanted to switch it up and make fennel the star in a side dish.  I also had some great goat cheese from the farmer’s market so I combined them in this quick and delicious dish.

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Ingredients

  • 1 fennel bulbs
  • 3 T butter
  • Dash of crushed red pepper
  • Salt
  • Pepper
  • Goat cheese

Instructions

  1. Prepare the fennel by cutting off the leafy fronds. Slice a little off the root end (you will want to keep some of this to keep your slices together). Cut the bulb lengthwise into thin slices.
  2. Melt the butter in a large skillet. Add a layer of fennel and season with some crushed red pepper, salt and pepper, to taste. You don’t want to crowd your pan, so you will probably need to do this in batches.
  3. Allow your fennel to cook until it starts to turn golden then carefully flip. Allow it to cook on this side until golden then move to a serving plate.
  4. Once all of your fennel has been cooked, plop (that is totally a cooking term, right?) some goat cheese onto the warm fennel. Garnish with some fronds.

Chickpea salad with lemon, basil and parmesan

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My husband watched in shock when I ordered a 25 lb bag of chickpeas from Bountiful Baskets Food Co-Op but I declared that we would never go hungry as long as we had chickpeas.  My husband isn’t nearly as enamored with chickpeas so he thought for sure he would starve.

Lucky for him, I think that chickpeas are such a versatile ingredient: you can eat them hot or cold, they can be a side dish or the main event, they are delicious roasted or pureed.  I’ve shared before that on the weekends, I will often make a crockpot of chickpeas (or other beans) to use throughout the week.  I needed a quick side for dinner tonight so I whipped up this simple and flavorful salad starring my beloved chickpeas with lemon, fresh basil and Parmesan playing the supporting role.  Although I made this as a side dish, it would make a great salad for lunch, too.


Ingredients

  • 1 carrot, diced small
  • 1/2 summer squash, diced small
  • 15 oz can chickpeas, drained and rinsed (or two cups)
  • 2 T fresh basil, chopped
  • 2 T fresh lemon juice
  • 2 t olive oil
  • salt and pepper, to taste
  • 1/3 C grated parmesan

Instructions

  1. Combine all of the ingredients except parmesan in a medium bowl.
  2. Add grated parmesan and gently toss.
  3. Devour chilled or at room temperature

Kasundi… ketchup’s Indian cousin

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I’m not a big fan of normal ketchup.  I know, I’m weird but I don’t even keep it in my house.  I just find that it is generally oversweet and can overpower the flavors of whatever you are putting it on.

With that being said, I think that Kasundi is fabulous and makes up for ketchup’s shortcomings.  Katsundi is an Indian chutney that comes in a lot of different varieties.  I like this hot tomato based kasundi.  It combines tomato, vinegar and a lot of delicious spices into one flavor that is sweet, spicy and fun.  I slather this on everything when I make a batch.

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Ingredients

  • 1/4 C Olive Oil
  • 2 T ground cumin
  • 2 T ground coriander
  • 1 T ground turmeric
  • 1 t whole pepper (I used a blend)
  • 2 t mustard seeds
  • 2 t chili powder
  • 3 T minced garlic
  • 1 Serrano pepper, finely diced
  • 1/2 C white vinegar
  • 4 large, round tomatoes, diced
  • 1/4 C brown sugar
  • 1 t salt

Instructions

  1. In a large pot over medium-low heat, warm the oil. Add the cumin, coriander, turmeric, pepper corns, mustard seeds and chili powder. Cook this mixture, stirring often until it becomes really fragrant.
  2. Add the garlic, Serrano pepper and 2 T vinegar. Cook until the vinegar has evaporated and the pan is dry.
  3. In a blender, combine the tomatoes and remaining vinegar. Pour the tomato mixture into your spice mixture and stir to combine.
  4. Cook, stirring periodically, until thickened and darker in color.
  5. Allow it to cool before serving. I keep it in a glass jar in the refrigerator.

Mouthwatering Monday

Each week, I share recipes from other bloggers that got my mouth watering this week.

Ginger cilanto margaritas from The Gouda Life…. drool….

This Cuban steak from the Gardening Cook is gorgeous!

 

Blueberry cobbler in smoothie form by Taste Love & Nourish

Roasted garlic, bacon and spinach…. mmmm this is all that I need in my life right now. From Sally’s Baking Addiction.

This salad from Recipe Girl looks like summer perfection to me.