Homemade Mustard

So yesterday I mentioned using homemade mustard in the honey mustard that I made. So here is the recipe. I got it from a cookbook that my mom has, A Harvest of Health Hospitality written and illustrated by Sharon Morgan.

Mustard

I have been trying to make mustard since my college days but have only ended up with results that were worthy to be called a "five alarm blaze." Then one day I read that it takes 6 - 8 weeks for mustard to mellow at room temperature. Refrigeration stops the mellowing process. Relying on these nuggets of valuable info, the following tasty mustard recipe was born. It takes about 6 to 7 weeks for a nice spicy mustard -- 8 to 12 weeks for a mild version. Feel free to experiment! If guar gum is not available, boil 2 Tbsp powered fruit pectin in the water for 1 minute and allow to cool before adding to the rest of the ingredients.

Blend in blender until seeds are almost decimated.

1/2 cup dry mustard
1/2 cup mustard seed

 Pour mustard into glass bowl and add the following:


1/2 cup apple cider vinegar
1/2 cup water
1/2 cup honey (for a hotter version, reduce to 1/4 cup)
2 tsp salt
1 tsp ground turmeric (color)
1 tsp guar gum (thickener, see above)

Stir thoroughly. Pour into one pint glass jar. Keep at room temperature until mellowed, then refrigerate. Great gift!

Salmon Cake Dinner

Tonight for dinner I made salmon cakes.  First I thought about making salmon cakes and eating them as sandwiches, but then I decided to go more the actual dinner route and make rice and steam broccoli to go with it.  We do something like that at work.

So for the salmon cakes I put them in a pot with water, salt, and lemon juice then steamed them about five minutes until they were flaky.

 Then I mixed it together with two eggs, parsley, pepper, some Worcestershire, a bit of milk, and crushed up oatmeal.

Then I formed them into patties.  Normally I would make them 4 oz each but because I wanted two per person, and their is 7 of us, I had to make them 2.5 oz each.

I made two different sauce to go with the cakes.  Cream Honey Mustard and Horseradish Cream Sauce.  Made the honey mustard with a bit of Dijon, a bit of cream, lots of honey and homemade mustard.  Yup yup.  Home made mustard.  It's so good.

While the rice was cooking and the broccoli was steaming I fried the cakes.

It was good.  I didn't have any of the horseradish sauce because I'm not really a fan of it.  Honey mustard is more my thing.

I think I put in too much crushed oatmeal.  The cakes were a bit too dry.  Bummers.  Now I know for next time to put in less.

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Pinto Bean Casserole

Casseroles.  So easy, but so good.  Yesterday I made Pinto Bean Casserole.  It's pretty much just crushed tortilla chips on the bottom

followed by a mixture of corn, salsa, and pinto beans,

and then sprinkled with cheese.  I actually layered on cheddar cheese, but whatever.

Then it was in the oven for a while until it was heated thoroughly.

I also made sweet potato fries, because they are so good.

Sprinkled them with oil, salt, pepper, garlic powder, and onion powder.

Then it was in the oven until they were done and a bit crispy.

The casserole turned out great.

Yum yum!

I didn't take a picture of the fries because I didn't stir them like I should have and they kinda bur...they over-caramelized.  But eaten with lots of Ranch dressing made them okay.

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