There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Wednesday, June 17, 2015

I just made Mustard in the MICROWAVE!

Don't worry it does makes more
 then that!

  • 1/2 cup water
  • 8 tablespoons dry ground mustard

  • 4 tablespoons apple cider vinegar
  • 2 teaspoons light brown sugar (optional)
  • 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika
    Stove top method:
Combine all ingredients in a small sauce pan.  Whisk to combine. Heat until boiling.  Simmer on low for 10 minutes string  frequently. Once  sauce has reduced to the thickness you would like it remove from heat.  Pour into bottle or jar . Can be  stored   in fridge for up to a month.

 For a more mellow mustard, allow to sit for a few days to become less hot.

To microwave: 
 In a bowl whisk to combine. Place into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.