How To make Chunky Mustard Beans with Red Peppers
2 lb Green and/or yellow beans
2 c Julienne strips of red
-peppers (sweet) 1 1/2 c Onions, coarsely chopped
1 ts Tumeric
1/3 c Dry mustard
1/3 c All purpose flour
1 1/2 ts Salt
1 1/3 c Brown sugar, firmly packed
1 c Cold water
2 c White or cider vinegar
1 tb Celery seeds
1 1/2 ts Mustard seeds
Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks,
transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups.
How To make Chunky Mustard Beans with Red Peppers's Videos
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
S3Ep05-Stir Fry Leaf Tripe with Spicy Pickled Sour Mustard 酸菜炒牛百葉
RECIPE BELOW: This tripe dish has a wonderful snappy crunchy texture with a good bite and chew. The sour mustard green provides a nice bit of acid and a little extra crunch along with a bit of heat from the chilis. The fermented black beans a nice earthy savory flavor.
Ingredients:
• 1# Beef bible tripe
• 2 pkg/3 oz sliced sour mustard
• 2 Tsp fermented black beans, soaked, washed, rinse & drain
• 1 knob ginger, minced
• 5 cloves garlic, minced
• 2 green onions, angle sliced
• 2 Tbsp cilantro, rough chop
• 1 Tbsp Shaoxing wine
• 1.5 Tsp sesame oil
• 1 Tsp Soy sauce
• 1/4 tsp White pepper
• 1/2 Tsp seasoning salt mix-Watch video-
• 1 Tsp Sugar
• 2 Thai chilies, minced *optional
• Oil for cooking
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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Greek Style Spinach & Bean Casserole: Gigantes me Spanaki
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Serves 8
1 pound giant butter or lima beans, soaked in water overnight
1 large onion, finely chopped
4 large garlic cloves, peeled
1/2 cup of olive oil
1 (28 ounce can of tomatoes) pureed in blender
2 teaspoons (or more) sea salt
1/2 teaspoon black pepper
2-3 teaspoons dried oregano
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1 pound baby spinach leaves, washed and dried
3-4 roasted red or yellow peppers, from the jar
optional: 1-pound feta cheese
Place beans in a large pot covered with cold water and bring to a boil. Cook the beans about 35-40 minutes or until tender but not mushy. They will continue cooking in the oven. Strain the beans and place them in a 9x13inch baking dish.
Preheat the oven to 375 °F, 190 °C.
Combine onions, garlic cloves, and olive oil in a saucepan and cook over medium heat until soft and golden. About 15 minutes. Smash the garlic cloves with the back of a wooden spoon.
Add the tomato puree, salt, sugar, and spices to the pan and cook about 10-15 minutes or until the sauce thickens a bit.
Pour the sauce over the beans and mix well.
Fold in the chopped roasted peppers and taste. Season with more salt if desired.
Add the spinach leaves in 4-5 batches folding each batch gently until it wilts taking care not to mash the beans.
Bake uncovered for 50 minutes.
Remove the baking pan from the oven and crumble the feta over the beans. Return to the center rack of the oven and bake 10 more minutes.
During the final 5 minutes of baking turn on the top broiler to caramelize/char the top slightly. Keep an eye on it so that it does not burn.
Serve with toasted bread. Enjoy!
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The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
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Honey mustard salmon, roast lemon and herb new potatoes, zhoug green bean & olive tomato salad bowl
Honey mustard salmon:
2 salmon fillets
2 tbsp. extra virgin olive oil
½ tsp. Dijon mustard
½ tsp. sea salt
¼ tsp. black pepper
1 tsp. Herbes du Provence
1 tsp. garlic powder
1 tsp. tamari
½ tsp. honey
2 tbsp. lemon juice
1. Preheat the oven to 180C
2. Combine all of the salmon marinade and drizzle over preferable washed salmon fillets.
Roasted lemon & herb new potatoes:
250g new potatoes
1 tbsp. garlic powder
1 tbsp. Herbes du Provence
1 tsp. lemon zest
½ tsp. sea salt
1 tsp. black pepper
4 garlic cloves
2.5 tbsp. extra virgin olive oil
Zhoug green beans:
200g green beans
2-3 jalapeño (remove and store seeds)
1 lemon
1 garlic clove
90g fresh cilantro
90g fresh parsley
¼ tsp. red chilli flakes
½ cardamom powder
1 tsp. cumin seeds
180ml extra virgin olive oil
½ tsp. sea salt
Olive & tomato salad:
50g black olives
50g cherry tomatoes
½ small red onion
15g fresh parsley
To serve:
Salad leaves of choice
Roasted red pepper dip flamed hispi cabbage w/ hazelnut gremolata, brown rice & egg bowl
Roasted red pepper bean dip:
1 cup white beans
3 large3 red peppers
1 garlic bulb
80ml extra virgin olive oil
1 tbsp. chopped rosemary
1/3 tsp. smoked paprika
2 tbsp. cumin powder
½ medium chilli
4. tbsp lemon juice
2 tbsp. light tahini
sea salt & black pepper
Hispi cabbage w/ gremolata
1 hispi/ sweetheart cabbage
sea salt
Gremolata:
30g flat leaf parsley
2 tbsp. Lemon juice
1 garlic clove
90ml extra virgin olive oil
1/8 tsp. sea salt
¼ tsp. black pepper (or to taste)
30g roasted hazelnuts
Brown rice
1 cup brown rice
2 cups water
1 tbsp. furikake or sesame seeds
½ tsp. sea salt
To serve:
Boiled egg
Greens of choice
Tuna, parmesan chickpeas, roasted sweet potatoes, salsa verde, kale & avocado
Roast sweet potatoes:
1 medium sweet potato
1 tsp. cumin powder
½ tsp. cinnamon powder
Salt
2 tbsp. extra virgin olive oil
Parmesan chickpeas:
100g cooked chickpeas
30g parmesan (grated)
1 tsp. Italian mixed herbs
1 tsp. garlic powder
2 tbsp. extra virgin olive oil
salt & black pepper
Tuna:
150g canned tuna
20g dill
2 tbsp. yogurt
½ tsp. Dijon mustard
¼ red onion
2 tbsp. extra virgin olive oil
2 tbsp. lemon juice
salt and black pepper
Salsa verde
40g fresh basil
15g fresh parsley
2 anchovies
1 garlic cloves
½ small shallot
2 tbsp. lemon juice
¼ tsp. chilli flaskes
1 tsp. capers
50 ml extra virgin olive oil
salt & black pepper
Steamed kale:
70g cavolo nero
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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