Dijon Mustard...Homemade!!!!

I've been buying Dijon Mustard at the store for years!  I finally made my own...it's fabulous!  And sooooo easy to do, too!

Ingredients:

1 Cup of Brown Mustard Seed

1 Cup of Water (approx, you made need more or less, depending on how thick you like your mustard)
1 tsp of Turmeric
1-2 TBL Apple Cider Vinegar
Pinch of Salt

Mix all the ingredients together in a high speed blender or a Magic Bullet.  I like using the Magic Bullet for this, as it is easier.

***As the ingredients mix together, keep an eye on it and check it often.  Keep it as grainy or creamy as you like.  I love to have some of the grain...it gives dishes a little more umph!!

Enjoy!!

Spices..."THE BEST PLACES!"

Many people have asked where do I get the "special" spices that I use in my recipes.

When using basic spices such as Garlic Granules,  Basil, Thyme, etc., I usually go to the the Restaurant Store, outside of Philly, in Bensalem, PA.

http://www.therestaurantstore.com/

They have all the basic spices I need.  In addition, they also carry any kind of kitchen supplies I need (Pots, Pans, Utensils, Containers, etc.).

However, for Specialty Spices, such as Curries (such as Vindaloo Curry), Kala Namak, Variety of Peppers, etc. I go to:

http://www.myspicesage.com/

Not only do they carry a massive amount of spices, in different quantities, but they are super fast on their delivery!

Dump the Fat & Calories...Amazing, yummy Mayo!

I was watching a show that they talked about Vegan Mayo.  I've bought Vegan Mayo at the Health Food Store - very expensive, $6-7 a jar!  Very tasty, though.

Now...I make my own Vegan Mayo...better, tastier and CHEAPER than any store brand!

And...so, so easy to make.

Vegan Mayo

1 cup of raw cashews

1 cup of water

1 TBL of Apple Cider Vinegar

½ TBL of Sea Salt

2-3 TBL of Dijon Mustard

2 TBL of Maple Syrup or Honey

1 Block of Regular or Firm Tofu

½ tsp of Xantham Gum

In a High Speed Blender, (I love the Vitamix!)add all the ingredients, except the tofu.  When liquefied, in pieces, slowly add the tofu.  The mixture should be a very thick soup.  Add the Xantham Gum, mix again.  Pour into a jar and refrigerate.  The Mayo will thicken after being in the refrigerator for a day or so.

Ready to use in any recipe that calls for Mayo!  This is a super substitute without the fat or calories from regular mayo.

Pad Thai...EASY RECIPE!

I love Pad Thai!

Here's an easy recipe...1,2,3!

First get some rice noodles at the Market.  Most regular super markets carry Asian Rice Noodles, if not, you will need to go to an Asian Market to get them.  I like the thinner noodles, although, in most Pad Thai recipes, they use the thicker ones.  Your choice.

Soak the noodles in warm water for about 20-25 minutes.

While they are soaking prepare the sauce and other ingredients.

Ingredients:

Chopped Carrot
Chopped Onion
Shrimp (you can use chicken or tofu as a substitute for the shrimp)
Chopped peanuts (about 1/2 of a cup)
Chopped Cilantro (about 1/2 of a cup)
1/2 of a Lime

Sauce:

1/2 of a cup of "Natural Chunky Peanut Butter"
1 TBL of Toasted Sesame Oil
I TBL of Rice Wine Vinegar
1 TBL Soy Sauce or Tamari
1/4 Cup of Sweet Chili Sauce (found in Asian Markets)
1/2 Cup of Water
(if you like it spicy, add some chili flakes to the sauce

Saute' the ingredients, preferably in a Wok, (If you don't have one, that's ok, use a big fry pan) until tender.  A wok will work twice as fast as a regular fry pan!

Cuisinart 726-38H Chef's Classic Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover

Making sure the noodles are soft, (at this point, I like to chop them in half, just my preference, easier and not so sloppy to eat).  Add them to the sauteed ingredients, stir well.

Mix all the ingredients of the sauce, stir with a whisk.  Add the Sauce, stir again.

Serve on a plate, sprinkle the cilantro and peanuts on top.  YUM!

***NOTE***  If you're allergic to peanuts, you can substitute Almond butter and chopped almonds.  See a future recipe for EASL homemade Almond Butter.

Kitchen Aid Food Processor...my second best Kitchen gadget!!!

Next to my Vitamix, I probably use this Food processor the most!  I personally use the Kitchen Aid Food Processor, and highly recommend it.  However, there are others on the market that you might want to check out.  Mine has lasted me for years and the blades remain sharp.

The other day I made an exquisite Almond Butter...just almonds and a small amount of vegetable oil.  The food processor worked fantastic!  And done in record time, too!

I highly recommend using the 13 cup Kitchen Aid Food Processor, as it is good for larger amounts of ingredients and the larger capacity mixes ingredients better.

Grilled Octopus...A Mediterranean Favorite!

My wife and I love Mediterranean Food, especially grilled octopus. 

It's particularly good on a salad or just plain.  The main issue my wife has is that...when I am serving it, she wonders what happen to 1/3 of it.  I tell her that it shrunk...but she knows better and realizes that I actually was nibbling at it!

This is an easy recipe, depending on where you buy the octopus and if it is cooked, frozen or raw.  It it's raw, there is another step, which I will also share.

If you're from the Bucks or Montgomery County, PA area, I suggest that you purchase the Octopus from Buckingham Valley Seafood;

http://www.buckinghamseafood.com

They're Seafood is incredible.  The Octopus is from Spain and is precooked/frozen.  Most octopus that you will get will be frozen, if fresh or not cooked, you must put it in a brine for several hours to tenderize it.

First make a marinade - 1/2 cup of Olive Oil, pepper, garlic powder, a little chipolte powder or hot sauce (if you like it spicy),  2 Tablespoons of Soy Sauce.  Whisk all ingredients in a large bowl.

Defrost the Octopus, trim off any membrane.  Slice the octopus in 1/2 inch slices and place in the marinade, toss and refrigerate for at least an hour.

It's best to grill it on an outside grill, using the Grill Basket.  I place the Octopus in the Grill basket, then place that on a cookie tray to take to the outdoor grill.

GRILL BASKET

You must keep an eye on the grilling as it can burn easily.  Turn frequently until browned, remove, allow to cool------YUMMY AND ENJOY!

*****BRINE SOLUTION*****

Brine solution - Water, Salt, white wine

Yummy, Spicy...and valuable lesson learned

My wife and I love Long Hots!

They're great on Pizza, chopped up and added to a Roasted Corn Salsa, or as a condiment/dipping for meat, chicken or fish.

I use to cook them in a cast iron pan, on the stove.  OUCH!  The smoke, aroma, oil just permeated the house!  Coughing, eyes tearing...let alone my hands burned for days from handling/cutting up the peppers.

Here's a great lesson - learned.  This eliminates ALL OF THAT BURN, SMOKE, ETC.

First, I wear gloves (you know, the surgical kind.  You can get them inexpensive at a medical supply store or grab some at your Doctor's office [if you ask him nice, he may just give you some]).  This will eliminate the burning on your hands.  Make sure that you thoroughly wash your cutting board with soap afterwards!

Rinse the peppers in cold water, cut off the stem, cut the remainder in 2" pieces, then slice open to remove stems and seeds.  Place the cut parts in a large bowl of cold water - this will remove most of the remaining seeds.  When finished cutting up the peppers, pat dry, put in another dry bowl.  Add Olive Oil, salt, garlic powder.

Here's the next GREAT IDEA...get a vegetable/grill container that has a locking lid.  Grill them outside on the grill.  This totally eliminates the smoke, oil in the house.  I did it it worked for me.

After they've cooled off, with gloves, remove them and store in a sealed container.

This is the Grill Basket that I use...works fantastic!