Spicy Pork and Mustard Green Soup

Tags

Asian, food, green, mustard, pork, rice noodles, soup, spicy

After my hubby and I went to our local Japanese restaurant, I craved the Asian flavors for the next two weeks. I ordered Thai one day at work. I ate supermarket sushi. I made this soup. It is delicious. The tenderness of the pork is perfectly complimented by the texture of the greens. The noodles and mushrooms make it more filling. I served it along side spring rolls. The leftovers were pretty dang tasty too!

Spicy Pork and Mustard Green Soup (inspired by this recipe)

• ½ lb ground pork
• 2 cloves garlic, microplaned
• 2 tsp peeled ginger, microplaned
• 1 tsp black peppercorns, crushed
• ¾ tsp crushed red pepper flakes
• ½ tsp ground cumin seeds
• 1 tbsp vegetable oil
• Salt to taste
• 8 cups low-sodium chicken broth
• 1 bunch mustard greens, stems removed and torn into bite size pieces (about 4 cups)
• 4 scallions, thinly sliced
• 8 oz sliced mushrooms
• 4 tbsp reduced-sodium soy sauce
• 2 tsp fish sauce
• 8 oz. wide rice noodles

In a large bowl, mix the pork, garlic, ginger, pepper, red pepper flakes, and cumin until all is well incorporated. Heat the oil in a large pot. Add the pork and fry until browned and cooked through. In a separate pot, cook the rice noodles according to package directions. Add the broth and bring to a broil. Reduce the heat and simmer for 15 minutes. Add the greens, scallions, mushrooms, soy and fish sauces. Stir and allow to continue cooking until the greens are tender. When they are done, add the rice noodles. Ladle the soup into bowls. Serves 6.

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Mustard Marinated Grilled Brussels Sprouts

Tags

brussels sprouts, garlic, gluten free, grilled, honey, mustard, side dish, vegetable, vegetarian

I desperately want my husband to like Brussels sprouts. I have fixed them several different ways but he just won’t like them. Sadly, this recipe is no exception. That’s ok- MORE FOR ME!!!! The mustard and garlic add a bit of zippiness while the honey caramelizes and browns with the grill’s heat making these baby cabbages are super tasty and even good left over. He may not like these but I will still be fixing them. 🙂

Mustard Marinated Grilled Brussels Sprouts (a variation of this recipe)

• 1 lb fresh Brussles sprouts
• 2 tbsp whole grain mustard
• 2 tbsp vegetable oil
• 1 tsp honey
• 1 tsp garlic powder
• Salt and fresh ground pepper to taste
• 3 skewers (if wood, soak for 30 minutes in water)

In a large pot, add water and salt. Bring to a boil. Boil the Brussels sprouts for 2 to three minutes. Drain and add to icy water to stop the cooling process. Allow to sit for about 5 minutes then drain.

In a medium bowl, combine the mustard, oil, honey, garlic, salt, and pepper. Mix well. Add the Brussels spouts to the mustard mixture and allow to marinate for 30 minutes. Thread the Brussels sprouts onto the skewers. Grill them over medium heat for 3 to 4 minutes on each side. If you have leftover marinade, spoon over the skewers after you turn them. The outer leaves will be lightly charred when they are done. Serves 2.

Mustard Roast Beef with Fall Vegetable Hash

Tags

beef, brussles sprouts, fall, gluten free, gravy, mustard, parsnips, roast, seasonal, turnips, vegetables

I don’t normally post two recipes at the same time but these two go together “like peas and carrots” as Forrest Gump would say. I love the flavor of the beef by itself. Drizzling the gravy over the vegetables takes them to a whole other level. If you want a meal to showcase all the best food things of fall, this is the meal for you!

Mustard Roast Beef (from NOSH)

• 2 tsp mustard seeds
• 1 tsp sea salt flakes
• 1 tsp cracked black pepper
• 1 tbsp thyme leaves
• 1/4 cup olive oil, plus one tablespoon extra
• 4 lb boneless beef rib eye
• 1/4-1/2 cup Dijon mustard
• 1 stick room temperature butter
• kitchen string

Remember to take the beef out of the fridge at least 10 minutes before you sear it or put it in the oven, this will ensure even cooking.

Preheat oven to 250 degrees. Place the mustard seeds, salt, pepper and thyme in a mortar and pestle and pound until lightly crushed. Add the oil and pound until combined. In a separate bowl combine butter and Dijon mustard until completely integrated. Combine spice mixture and mustard mixture, set aside.
Brush the beef with the extra oil. Heat a large non-stick frying pan over high and cook the beef for 1-2 minutes each side or until brown. remove from the pan. Secure with kitchen string and rub the mustard mixture over the beef. Place on a rack in a baking dish and roast for 2 hours for medium to medium well. After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax.  After roasting, cover the meat with foil and rest in a warm place for at least 10 minutes to allow the meat to relax. Serves 4-6.

Make a sauce with the pan drippings by placing the roasting pan on the stove top over medium heat. Add beef broth or red wine (I did the wine) and reduce it down to your desired amount.

Fall Vegetable Hash (from Southern Living Sept 2013)

• 4 slices of thick cut bacon
• 2 tbsp olive oil
• 1 mediun onion, chopped
• 1 medium sweet potato, peeled and cubed into 1/2 inch cubes
• 1 medium turnip, peeled and cubed into 1/2 inch cubes
• 1 parsnip, peeled and cubed into 1/2 cubes
• 1 lb small fresh Brussles sprouts, quarted
• 2 garlic cloves, sliced

Cook bacon in a large cast iron skillet over medium heat until crispy. Remove the bacon and drain on paper towels. Drain the skillet, reserving 2 tbsp of the drippings. Coarsely chop the bacon.

Add oil to hot drippings in the skillet. Cook onions and sweet potatoes over medium heat for 5 minutes, stirring occasionally. Add turnips and cook for another 8 minutes. Combine vinegar and 2 tbsp water. Add Brussles sprouts, garlic, and vinegar mixture to the skillet. Cover and cook, stirring occasionally, for 5 minutes or until the veggies are tender. Stir in the bacon. Season with salt and pepper to taste. Serves 8.

Honey Mustard Grilled Chicken

Tags

chicken, food, grilled, honey, Labor Day, mustard, summer

Labor Day weekend is upon us. For some, this will be a last summer hooray. Pools will close. Children will (or already have) gone back to school. Parents will start worrying about carpools, Halloween costumes, and endless sports practices. That means dinner needs to be quick and make good leftovers. This recipe is great for that. Eat it the night it’s made. Use it tomorrow in a wrap. Or to top a salad. Or just warm it up and serve it with new sides.

Honey Mustard Grilled Chicken (from AllRecipes)

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon Worchestershire sauce
• 4 skinless, boneless chicken breasts or thighs

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and Worchestershire sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Serves 4.

Roasted Asparagus and Mixed Pepper Salad

Tags

asparagus, bell pepper, gluten free, mustard, onion, salad, vegetarian

Nearly three years ago my family spent Easter in Oak Ridge TN. Sadly it wasn’t the happy family gathering one would expect. We had gathered at my grandparent’s home to surround my grandfather with love as he slowly died of lung cancer. We were emotionally drained and meal planning was not even a thought, much less a priority. A lovely neighbor, Caramia, prepared us a delicious meal. One of the dishes she brought was this salad. It was so fresh and the bright flavors helped us break through our fog of grief for a brief moment. We actually managed to enjoy the meal, despite the sadness in the air. Perhaps it was because her kindness reminded us that there was goodness in the world just outside our walls. Every time I fix this salad I am reminded of Caramia and the importance of giving to others while they grieve. I am reminded of how much I miss my grandfather and I rejoice that I was blessed to have him in my life.

Roasted Asparagus and Mixed Pepper Salad

• 1 1/2 pounds fresh asparagus, trimmed and cut into thirds
• 1 red and orange bell pepper, seeded and sliced
• 1/4 cup olive oil
• 1 large red onion, cut into strips
• 1/4 cup toasted almond slices
• 1/2 cup grated Parmesan cheese
• 1/3 cup olive oil
• 3 tbsp Dijon mustard (GF)
• 3 cloves garlic, minced
• 2 tsp lime juice
• 2 tsp sugar
• Hot sauce to taste

Preheat oven to 400 degrees F. Arrange the asparagus and peppers in a single layer on the baking sheet and gently coat with a bit of olive oil.  Roast 8 to 10 minutes or until tender, turning half way through to prevent burning. Remove from heat and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese (if you are making this in advance, don’t add the Parm until you are about to serve it). In a separate bowl, mix the 1/3 cup olive oil, Dijon mustard, garlic, lime juice, sugar, and hot sauce. Pour over the salad, and toss to coat. Refrigerate then serve.

Maple-Mustard Grilled Salmon

Tags

fish, food, grilled, maple, mustard, salmon, summer

This is one of my new favorite recipes. I have made it several times and we just love it. The glaze is tasty and compliments the fish without over powering it. I can’t wait to make it on the grill.

Maple-Mustard Grilled Salmon (a version of this recipe)

• 1/3 cup maple syrup
• 3 tablespoons whole-grain mustard
• 1 teaspoon cider vinegar
• 1/2 teaspoon finely chopped fresh thyme leaves
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black peppe
• 4 (6-ounce) salmon fillets, skin on

Preheat oven to 400 degrees or prepare grill for medium heat. Combine all the glaze ingredients in a bowl. On a plate, top the salmon fillets with half of the glaze. Place on grill. Allow to cook for 3 to 4 minutes. Top with the rest of the glaze and finish grilling. Fish should be flaky when done. Serves 4.

Lentil Salad with Hazelnuts and Goat Cheese

Tags

gluten free, goat cheese, hazelnuts, lentils, mustard, salad, shallots, vegetarian

I love the versatility of lentils. They are used in so many ways and so many cuisines. Packed with protein, fiber, and folate, these little legumes are easy to prepare and are great for meals made in advance. This salad is full of flavor and texture. I love the crunch of the hazelnuts and the creaminess of the cheese. I ate it several days at work and was really impressed with it’s ability to keep me full.

Lentil Salad with Hazelnuts and Goat Cheese (from here)

• 1 cup French green lentils, picked over and rinsed
• Sea salt and pepper
• 6 cup water
• 2 cups low‐sodium vegetable broth
• 5 garlic cloves, lightly crushed and peeled
• 1 bay leaf
• 5 tbsp extra‐virgin olive oil
• 3 tbsp red wine vinegar
• 2 tsp Dijon mustard
• 1/4 cup chopped curly parsley
• 1 large shallot, minced
• 2 oz shredded hard goat cheese (I used Gouda)
• 1/3 cup coarsely chopped, toasted hazelnuts

Place lentils and salt in a bowl. Cover with 4 cups of warm water and soak for an hour. Drain well. Preheat oven to 325 degrees F. Place drained lentils, 2 cups water, all of broth, garlic, bay leaf, and 1/2 tsp salt in an oven-proof baking dish. Cover and bake until lentils are tender, 40 to 60 minutes (it took mine 45 minutes). In a small bowl, whisk together oil, vinegar, and mustard. Drain lentils well, discarding the garlic and bay leaf. To the drained lentils, add the parsley and shallots. Pour in the dressing and stir to coat everything evenly. Season with salt and pepper to taste. When ready to serve, top with the cheese and hazelnuts.

Mustard BBQ Sauce!

Tags

bar-b-q, BBQ, Dinner, mustard, pork, sandwiches, Southern, Supper

When I think of Southern food, I automatically think of BBQ. My grandfather loved BBQ so much that we always made sure to eat at a BBQ placed when we were together. Though we enjoyed many types, our favorite BBQ is Maurice’s Piggie Park BBQ. When we visit Charleston, we stop at  Piggie Park to enjoy their awesome BBQ and the sides on their buffet. It has been featured in BBQ books such as Al Roker’s Big Bad Book of BBQ and magazines including Southern Living and People.  If you have a chance, stop at this place! It is guaranteed to please. When we crave the cuisine of the Deep South, we fix this recipe; it is our humble imitation of the best BBQ sauce in the world. After you taste this, not other BBQ sauce will compare!

Mustard BBQ Sauce

• 1/2 cup brown sugar
• 1/2 cup vinegar
• 1 cup mustard
• 1 tbsp salt
• 1 tsp pepper
• 1 tbsp A1 sauce
• 2 tbsp katsup
• Dash of garlic
• 1/2 cup molasses

Mix together and serve over your favorite smoked meat. I put on so much sauce that it is dripping off the bun while I eat it. LOVE IT!