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Found 8 results

  1. Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens. Ingredients: l pound of bacon 6 cups mustard greens 6 cups collard greens 1 cup chicken broth 1 tablespoon olive oil 1 tablespoon distilled white vinegar 1 teaspoon of sugar ½ teaspoon pepper few dashes of red pepper hot sauce, such as Crystal or Trappey's salt and pepper to taste Directions: Rinse greens several times to remove all grit. Remove and discard thickest parts of stems. Chop greens coarsely. Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain. In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high. Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar. Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately. Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.
  2. Celiac.com 05/13/2016 - Meat and potatoes turn corners when served with a tangy sauce of gluten-free mustard and rich sour cream. Add your favorite vegetable and beverage of choice for a perfect meal. Ingredients: 4 boneless pork chops 1 pound medium Yukon Gold Potatoes 1 cup frozen peas 2 scallions 2 tablespoons butter 2 tablespoons gluten-free brown or Dijon mustard 1 tablespoon olive oil ¾ cup dry white wine kosher salt and pepper Directions: Place the potatoes in a medium saucepan with enough water to cover and bring to a boil. Add ½ teaspoon salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking. Drain and gently smash together with the scallions, 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Season the pork with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, about 5 minutes per side. Move cooked pork to plate. Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.
  3. Celiac.com 05/27/2015 - You can thank me for this later, after this delicious homemade mustard has dazzled your hot dogs, souped-up your sausages and generally brightened your culinary life. This recipe makes about 1 cup of mustard that will keep up to a year in your refrigerator. Ingredients: ½ cup mustard powder ½ cup mustard seeds ⅓-½ cup dry white wine ⅓ cup cider or white wine vinegar ¼ cup water 2 tablespoons honey, to taste 1 teaspoon ground turmeric ½ teaspoon salt a few teaspoons warm water, as needed 1 tablespoon prepared or fresh grated horseradish (to taste) Directions: Lightly grind the whole mustard seeds by hand with a mortar and pestle. You want them mostly whole, just a bit crushed. Pour the semi-ground seeds into a bowl and add the salt and mustard powder. If using, add one of the optional ingredients, too. Pour in the vinegar and wine or water, then stir well. When everything is together, pour into a glass jar and store in the fridge. Wait at least 12 hours before using.
  4. Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard. Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé. Ingredients: 4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions: Heat oven to 350 degrees F. Sprinkle pork chops with with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Brown chops quickly over high heat on each side. Remove skillet from heat. Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so. Put the skillet back on the heat. In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds. Whisk in broth. Whisk in remaining butter and oil. Cook, stirring until sauce is smooth. Remove sauce from heat. Plate the finished pork chops and pour sauce over each one. Serve immediately. Add rice and salad for a great gluten-free meal.
  5. Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.
  6. Celiac.com 05/07/2013 - Pork chops are one of my reliable standbys, one of my go-to dishes when I need to make a delicious dinner in a pinch. Any way you care to make them, I'm usually happy to eat a pork chop. Recently, I decided I needed a bit more splash in my recipe mix, so I looked around that put a new spin on an old favorite. The result made me smile. It's spring, so apricots and peaches will soon be appearing at a stores near you. Yes, this recipe can be made with peaches, just use less peach than you would apricot, but otherwise, prepare the same way. This recipe serves four, so scale accordingly. Ingredients: 4 boneless pork chops (1-1½ inches thick) 4 fresh apricots or 1 peach, pitted and cut into wedges 1 tablespoon olive oil 1 tablespoon butter 2 tablespoons honey 1 tablespoon water 1 tablespoons gluten-free brown mustard (I use Amy's) 4 cloves garlic, minced 2 teaspoons chopped fresh Italian parsley Salt and black pepper to taste Directions: Rinse and dry pork chops, and then season them on both sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat, and sear the chops about 5 minutes per side, until well browned. Remove chops to a plate for a moment. Keeping the juices in the pan, add apricots and allow them to sear briefly, then whisk in garlic, honey, mustard, and water. Add chops back to the pan. Make sure they're flat on the bottom, so they cook evenly. Reduce heat to a simmer, and cook covered, until the pork is cooked through; about 7-8 more minutes. Turn once at 3½-4 minutes, and stir as needed. Sprinkle with parsley, and serve chops topped with the cooked apricots and pan juices. I like to serve them with rice and vegetables for a delicious dinner. The pork chops pair nicely with a dry white wine or a gluten-free hard apple cider.
  7. As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal.
  8. Gluten-Free and Vegan Serves 2 Ingredients: 1 large fennel bulb, slice stalks and bulbs into thin strips 1 small jicama, peeled, sliced into 1/3 inch pieces 2 cups fresh arugula 1 ripe avocado, peeled, pitted and sliced 1 large carrot, chopped Juice from 1 organic lemon 2 Tbsp. extra virgin olive oil 2 Tbsp. spicy mustard 1/4 tsp. lemon zest 4 fresh cilantro leaves, finely chopped Pinch of sea salt and freshly ground black pepper 3 Tbsp. ground flax seeds 1/4 cup cashews, ground Directions: Prepare a large ice bath. Bring a large pot of salted water to a boil. Add fennel and cook for 3 minutes. Drain fennel; immediately plunge into ice bath. Set aside for 3 minutes. Drain. Transfer fennel to a large serving bowl; pat dry. Add jicama, avocado and carrot. Drizzle salad with lemon juice, lemon zest, oil, mustard, cilantro, sea salt and pepper. Gently toss to coat. Transfer to serving dishes. Top with ground flax seeds and cashews. Serve at room temperature. Enjoy.
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