Tag Archives: mustard

Can I get

Three Cheese Swiss Chard

Mac & Cheese

mac_n_cheese

Sometimes it’s fun to be a bit indulgent, for example using three types of cheese to make mac & cheese.  I try to keep my dairy intake to a reasonable amount as I’m slightly lactose intolerant but sometimes have to just take a lactaid and enjoy the cheesiness of life!  In attempt to tease myself into thinking this dish is at all healthy, I added some swiss chard.  Regardless, it’s all 52weeksofcookings fault as they were the ones who posted a Mac and Cheese challenge – so totally blaming them for all the calories in this dish!

Can I get

Serves: Serves 4-5

Ingredients

1 lb small shells

2 tbsp butter

2 garlic cloves

2 tbsp flour

2 cups milk

1/2 tsp yellow mustard

1/2 cup shredded extra sharp cheddar cheese

1/2 cup shredded colby jack

1/2 cup shredded monterey jack

2 cups swiss chard, torn

salt and pepper to taste

Instructions

  1. Cook the shells per instructions on box until just under al dente. Drain, rinse, then return to pot and set aside.
  2. While shells are cooking, melt the butter in a medium sauce pan over medium heat. Add the garlic and cook for 5 minutes before stirring in the flour. Slowly whisk in the milk, breaking up any clumps that form. Then add the yellow mustard and stir in.
  3. Begin adding the shredded cheese to the milk, allowing each bit to melt before adding more. Once all the cheese has been added pour over the pasta.
  4. Put the pasta pot with the cheese sauce over medium heat and cook for an additional 5 minutes or until pasta is fully cooked. Toss in the swiss chard and stir - allowing the leaves to wilt.
  5. Season to taste with salt and pepper.
http://dancingveggies.com/2016/03/can-i-get.html

This Mac&Cheese is so rich that we actually had leftovers for lunch the next day which is something that normally doesn’t happen.  I warmed everything back up on the stove, adding just a bit of olive oil as this dish did not need more diary.  Joe then topped his with Old Bay (shocker!) while I enjoyed mine as is.

and Love

Mustard Potatoes with Chickpeas

spicy_mustard_potatoes_chickpeas

It’s September!!!  That awesome month filled with birthdays, cooler temperatures, and Renaissance Festivals.  Since today is the first Monday in September, in addition to being the 1st of September, that means the month is starting on a high note with September’s installment of the Secret Recipe Club.  This month I was assigned Easily Good Eats, which is stuffed to the brim with delicious recipes – ranging from the sweet to the savory.  I had a rather difficult time figuring out what recipe to pick, at one point I had “narrowed” it down to 10 before realizing that two of the recipes I was drooling over would not be well received by the other member of this house (silly people who don’t like coconut!).    This left me with lots of bean recipes, which isn’t so surprising cuz vegetarians do love their beans.  I debated back and forth between her tomato chickpea pilaf and her spiced mustard potatoes with chickpeas before deciding on the mustard – it was so different from anything else I had tried that I had to give it a whirl.   Since the recipe is already vegan all I wound up doing was adding a bit more curry powder, which could be due to the variety used in her version vs. mine.   I also double the recipe since this was for two instead of one – which still resulted in enough for two dinners and two packed lunches!

and Love

Serves 4

Ingredients

1 lb butter potatoes, quartered and peeled

2 cups presoaked chickpeas

1 teaspoon mustard seeds

½ tablespoon mixed spice such as curry powder

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

Instructions

  1. Boil the potatoes in lightly salted water until tender but not soft. Rinse in cold water and set aside.
  2. Heat a deep saute pan over medium heat and toast the mustard seeds for 2 minutes before slowly adding the oil and garlic. Cook for an additional minute, seeds should be lightly golden, before adding the potatoes and curry powder. Stir
  3. Keep heat on medium and cook potatoes for about 6 minutes on each side, allowing them to slightly caramelize. Once all sides have been cooked add the chickpeas and stir well. Cook for a final 5 minutes, stirring to prevent the potatoes from burning.
  4. Serve and enjoy!
http://dancingveggies.com/2014/09/and-love.html

 This recipe was fantastic!  Not that I had any doubts as anyone who has over a dozen polenta (!!!!) recipes obviously has fantastic taste.  For more fantastically delicious treats be sure to check out the rest of the recipes featured in this month’s Secret Recipe Club!

 For my regular readers, I’m in the process of writing up a post to go with my vagueblogging from last week – and it should be up shortly.   I’ve also been busy in the kitchen, so hopefully that will prevent any more 3 weeks absences.  August was a rough month but (fingers crossed) September will be better.

We Will Rock

Potato Beet Salad

Potato Beet Salad

Okay, I promise this will be the last beet recipe for the near future but when a coworker brought in a bag of beets from his local garden I couldn’t pass!  I decided to recreate a potato salad that I frequently have with Joe’s family, after asking his Aunt and Uncle to share their secret.  I had to make a few changes since I try to avoid mayo as much as possible, but that’s what Greek yogurt is for so wasn’t a problem at all.  The best part is this is one of those dishes were parts can be made in advance, in fact this dish tastes even better when it has time to sit and embrace all the flavors going on.

We Will Rock

Serves 6-8 as a side

Ingredients

2 lbs red potatoes

1 1/2 lbs beets

1 vidalia onion

1/2 tsp pepper

1 tsp dijon mustard

1/2 cup white wine vinegar (or lemon juice for those w/o citrus issues)

3/4 cup extra virgin olive oil

2 tbsp Greek yogurt (So Delicious or dairy variety)

pinch of salt and pepper

Instructions

  1. Bring a large pot of water to boil and add the beets and potatoes. Boil for until just soft, about 30 minutes. Rinse with cold water and then set aside to slightly cool before breaking up the beets/potatoes.
  2. Use a microwave to slightly warm up the white wine vinegar and olive oil, around 30 seconds, then stir in the mustard before slowly mixing in to the potato/beet mixture. Place in the fridge for at least three hours.
  3. After three hours mix in the greek yogurt and season as needed with the salt and pepper. Place in the fridge for at least another hour and then serve and enjoy!!!
http://dancingveggies.com/2013/07/we-will-rock.html

This dish might be an interesting shade but it’s delicious, and probably one of the healthier picnic salads out there.  For a twist stuff the salad inside of a cabbage leaf for a different type of taco – one with all the crunch and half the guilt!

Our House

Potato Salad

This past week has been totally surreal and I feel like I need a week long vacation to recover from everything.  There were lows and highs and lots of people and even more food.  I now have a lot more respect for the ladies of the yellow rose who did an amazing job this past Thursday, and are just truly wonderful women.  One of these ladies did an amazing bruchetta and my new mission is to figure out who made it so that I can find out what was in it.  I promise that once I get the recipe I will share it because this was easily the best bruchetta I have ever had.  While I wasn’t allowed to bring a potluck to Thursday’s event I was able to bring something to the picnic potluck this past Saturday for Joe’s family.  I actually wound up bringing three items: Berry Basil Muffins, Strawberry Banana Bread, and my mom’s Potato Salad.  I have always taken her potato salad for granted, and it wasn’t until someone asked me for the recipe that I realized it wasn’t written down anywhere.  So to make sure that doesn’t happen I am sharing it with the internet so that I can insure it will always been around.

Ingredients: (serves 6-8)

  • 2.5 lbs white or butter potatoes, halved
  • 4 eggs, hard-boiled
  • 1 vidalia onion, chopped
  • 2 tbsp yellow mustard
  • 1/2 cup olive oil based mayo
  • 1 tbsp pickle juice
  • 1/2 tbsp paprika
Directions:
  1. Bring a large pot of water to a boil and add the potatoes.  Cook the potatoes until they are tender, then drain and rinse with cold water before placing in a large bowl.
  2. Add the eggs and onion to the potatoes then mix in the mustard, mayo, and pickle juice.  Season to taste with salt/pepper and if needed add more mustard/mayo to taste.  Add the paprika, stir and then cover.  Place in fridge to chill for at least two hours.  Serve and Enjoy!  
If it lasts that long this salad is also great the next day, just add some more paprika.  I have also been told that Old Bay also goes well with this but since I’m not a fan I can’t really comment.