Whole Grain Mustard

     I love mustard, and when I say love, I mean LOVE. I eat it on anything and everything. And not just small quaintites, I buy jumbo sized containers of the stuff because I go through it so fast.  Over the past few years I even  started taking down others with my mustard eating obsession. Sisters, brothers, even some of the littles are now mustard eating feens.  One of my little nieces is now just as bad as me. I don't think I have seen her eat a single meal without a side of mustard. Her favorite snack, clementines and mustard,  although sometimes she skips the clementines and just goes in with her fingers. Oh so good. I think that child could possible be mine.  And yes, it's mostly the yellow grocery store variety of mustard being consumed, but yellow mustard is just the tip of the ice berg. There is a whole world of flavors, textures and colors when it comes to the humble mustard seed. Whole grain mustard, to me, is one of the best and easiest to adapt to any persons specific taste. You can make it plan or add in just about any spice, vinegar, even a little sweetness that you might like. One of my favorite variations of this mustard is to skip the vinegar and use picked jalapeño juice. Aah, my mouth is watering just thinking about it.

So if you are anything of a mustard connoisseur, you really must, at least once, make your own batch.(It's so easy!) And you will love it and share it with all your friends and they will think you are a bad ass for making your own mustard and your life will just be so great. All because you are now a mustard maker.  Yes. 

Yellow mustard seeds, brown mustard seeds, apple cider vinegar and salt. The most basic ingredients.

Note- If you want, add in a pinch of any spice that you want.. Chili flakes, granulated garlic, turmeric.... And you can use the vinegar of your choice. I like apple cider because its mellow with a slight sweetness but white or sherry or any vinegar would be great. Even left over picked juice is fantastic too.

    In a large jar, combine the mustard seed , twice as much vinegar and a pinch of salt. Cover and let sit for on the counter overnight until the seeds have soften and look almost like caviar. 

Now blend those seeds. You might want to add another splash or two of vinegar to help  blend and to thin out a bit. Chose how creamy or seeded you like you mustard. I like to make it creamy but seedy so I blend it half way to creamy.

Taste and add another pinch of salt if its needed and……..

You have got mustard! Make sure you have a good snack ready to eat with it.. My go to is carrots. I could eat this all day long.  

Enjoy and have a great Tuesday full of mustard and stuff!

-C

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Whole Grain Mustard

• 1/4 Cup Brown Mustard Seeds
• 1/4 Cup Brown Mustard Seeds
• 1 Cup Apple Cider Vinegar
• 1 Teaspoon Salt
• Optional..A pinch of  Garlic Graduals, Red Pepper Flakes, Curry Powder (Anything you want) 

Combine all ingredients into a large jar that has at least a few extras inches for the seed to expand.  Leave on counter for 8-12 hours.

Once seeds are nice and soft and have expanded, either eat as is (Mustard seed caviar) or blend the seeds to desired consistency (I like it half smooth, half seedy) Add a pinch more or salt and another splash or two of vinegar to help blend.

Refrigerate and use on anything and everytihng.

Beet and Bean Cabbage Steaks

 Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals…..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure,  this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn't taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which  brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that  brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness.  

So maybe this might seem a little out of your normal food routine, but why not try it? Trust me….you will love it and everyone you make it for will think you are a number 1 badass too.

Cabbage, white beans, and beets. There is a lemon involved, but it didn't make it into the picture.

Notes.... I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don't want to eat the skin, then peel them. Cabbage is cut into inch thick slabs… I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want.  2 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper,  and stuck into the oven for 20-25 minutes at 400 degrees.

Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on.  Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender  with the white beans

    Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)

Oh ho boy… And with a good squirt of mustard to finish off… I could eat this all day, everyday 

And now I am #1

Happy Wednesday... Keep it good!

-C

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Beet and Bean Cabbage Steaks 

Makes 2 Thick Cut Steaks

• 1/2 head of cabbage (green or red)
• 2 cups or 1 can of cooked white beans
• 2 medium beets
• 1 lemon
• salt and pepper
• Mustard (Optional)

Preheat Oven to 4oo degrees

Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage  are tender. Remove veggies from oven and place roasted beets into a  blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don't want to be crusty)

Remove from oven, stick on a plate and drizzle with mustard….Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.

Creamy Kohlrabi Soup with Asparagus

     I have never in my life seen, let alone received, a kohlrabi as big as the one I picked up from my farm share last week. It was, no joke, bigger then my head. (completely nuts)  If I didn't know the farm and the farmers of my CSA, I would have to question whether or not it was grown in radioactive sludge…(kind of like the dandelions in the Teenage Mutant Ninja Turtle movie from the 90's)

What is a kohlrabi you ask? It's kind of a cross between a turnip and a cabbage that is usually the size of a baseball. It can be eaten raw (I like chunks dipped in mustard) or cooked. (roasted chunks dipped in mustard)  It pairs well with sweet stuff like apples and honey, or in any savory stuff. Its one of my favorite vegetables (I say that about them all!)

So now that you know about kohlrabi (if you didn't already) its time to get yourself some and make this soup. Because for real,  I am not kidding when I say that this is one of the best soups that I have ever made.  You really must try it. And do it soon because hopefully in the next few weeks the soup weather will turn into fresh pea weather and we might not want soup as much (I eat soup all year long)

A gigantic kohlrabi cut in half ( I only used one of the halts) A whole yellow onion and 2 large carrots. I also added in 4 cloves or garlic

Peel the kohlrabis tough skin off and chop up into chunks. Chop the carrot, garlic and onion as well .

   All of those chopped veggies get thrown into a pot with two cups of water and a good sprinkle of salt and pepper. Cover and place on medium heat for about 20-25 minutes. (give a stir ever now and then) Keep cooking until the veggies are fork tender. 

Once the chunks are all cooked up, its time for the  immersion blender. (or into a regular blender) Add in at least 3 cups of water, but more to thin out to your desired consistency and let it rip. Stop blending once the soup is nice and creamy. Taste and season with salt and pepper to taste. Leave on low heat to bring back to a good soup  eating temperature.

 Now the soup is done.. and you can eat it just as it is, but you should really add in the asparagus. It is just so f*ing good. Just grab a few spears, dice them nice and small, and throw into the soup pot. Let it cook for another 5 minutes and wa la.. Soup is done. Ladle into bowls and if you want a little fancy presentation, add a swirl of mustard (it's so good) and a whole cooked asparagus spear.

And eat one of the greatest soups ever!

Happy Day Wednesday!

-C

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Creamy Kohlrabi Soup with Asparagus

• 3-4 kohlrabi (or 4 cups chopped Kohlrabi)
• 2 large carrots
• 1 large onion
• 4 or more cloves of garlic
• Salt and Pepper
• 4-6 spears of Asparagus (extra if you want to garnish)
• Yellow Mustard (optional)

Peel outer layer of kohlrabis. Roughly chop the onion, carrot, kohlrabi and garlic and stick it all into large dutch oven or stock pot. Add water until veggies are half submerged . Add a good sprinkle of salt and pepper and place on burner on medium heat and cover. Check ever 5 or so minutes and give the pot a good stir. After about 25 minutes, all the veggies should be very tender and almost fall apart when stuck with a fork. With an immersion blender or regular blender, blend till smooth, adding water until soup is at your desired constancy. Return soup to medium heat. Small dice asparagus and add to pot. (I added 2 extra whole pieces and fished them put once cooked for garnish.) Keep on heat for another 5-10 minutes until asparagus is cooked. 

Scoop into bowl and squirt top with yellow mustard and top with a spear of cooked asparagus.

Eat with a spoon and lick bowl clean.

Mustard and Carrots

Mustard and carrots.  It's that simple.

Yup, I eat this at least once a day. It's that good (and easy).  Now I must admit that I don't usually have such pretty carrots (The mister gave me this rainbow of carrots for my birthday) and I usually don't chop the carrots oh so nicely or have a little vessel of mustard, but I figured for the sake of a picture, you would rather see this then a picture of me standing with the fridge open, chomping on a huge unpeeled carrot, squirting mustard directly in my mouth. (that's how I usually eat most of my snacks)

Today I kept it simple with plain yellow mustard,  but I sometimes spice it up with horseradish or jalapeno mustard. Or once in a while I'll do mustard and sprinkle on (or in my mouth) some nutritional yeast, garlic powder or even red pepper flakes for a little kick. The possibilities of mustard on carrots it endless.

You might be saying to yourself that this is crazy, but really, is it any weirder then some of the things that you eat that others find kind of strange? So maybe just try it.  I promise, you won't be disappointed.

Happy Monday!

-C

Cabbage Cauliflower and Chick Peas Braised with Caraway and Mustard

What a way to start the day, with a mouth full of c words…….Caraway, cauliflower, chick peas and cabbage…What did you think I meant?

This week has been nippy, no, its been chilly…..nah, it's been freaking freezing! Yeah, freezing cold. When I woke up this morning to walk the pup, it was 5 degrees. So needless to say, when it gets this cold, I like to keep inside. Tying not to be a complete lazy bones, I went to town on my spices… refilling jars with all the little baggies scattering the kitchen, screwing on lids, and wiping down the shelves. Not a bad accomplishment for a day. While cleaning I came upon a little bag or caraway seeds,  Not enough to warrant a jar on the wall, but defiantly enough for one dish.  

When I think of the bright, somewhat sweet and peppery caraway, I think cabbage.(anything cabbage and I am sold) A big pan cabbage, added cauliflower for the mister,(his favorite) creamy chick peas because we need  protein and they be tasty, and of course mustard, because everything tastes better with mustard.(I'll let you in on a little secret.I eat a lot of mustard, I am kind of obsessed. Mustards of all kind; grainy, homemade, dijon…but usually just plan old yellow. And I eat it on everything.. but my go to is French's yellow mustard and carrots…don't judge) A warm, bright and filling dish, perfect for a freezing cold evening stuck inside. You can eat it as main dish or add a pile of quinoa or wild rice, or even a big plate of greens. What ever say you eat it, you and your stomach will be happy.(If your worries about cabbage bloat..don't be. Cooking cabbage helps breaks down the enzymes that create gas, plus caraway has anti bloating properties…WIN!) 

Cabbage, cauliflower,(fresh of frozen….I used frozen in this recipe) pre-cooked or canned chick peas, caraway seeds, yellow mustard, and salt..(I added pepper too)

Chop the cabbage and toss into a lightly oiled pan with the rest of the stuff. Heat pan with everything but water  for a couple of minutes.. to warm the caraway and give everything a cooking head start, then add the water. Stick a lid on it and let simmer. After about 15 minutes, give it a stir or two and do a taste test. At this point, it's up to you…how cooked you want the veggies? I kept mine cooking for another 10 minutes. I also added another 1/2 cup of water. Not enough water and the pan will burn, a little extra water is good, it creates a yummy broth.

When you are happy with the flavor and doneness, eat it. I made myself a  bowl with a heap of pickled beets(holy yes!). I am sorry if you don't have any pickled beets, but the dish is still amazing without them.  Fresh ground pepper really does the trick too!

So there you go, make it tonight, it will make you warm,smart and happy

-C

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Cabbage Cauliflower and Chick Pea Braised with Caraway and Mustard

serves 2-3

• 1/2 small head of green cabbage(about 2 cups chopped)
• 2 cups cauliflower(fresh or frozen)
• 1 cup cooked chick peas
• 1 1/2 -2 cups water
• 1 tablespoon caraway seed
• 2 tablespoons yellow mustard
• salt and pepper to taste

Lightly oil a medium sized skillet and add all ingredients except water. Heat for a few minutes to warm up veggie and caraway seeds then add a 1 1/2 cups of water. Keep on medium heat with a lid and stir on occasion If water evaporates completely out, add another 1/2 cup.  Dish is done when veggies are tender.. about 20 minutes….but whenever tastes best to you!