Tag: dijon mustard
Lamb Chops with Roasted Grapes
This is a great meal to make through the week or on the weekend for company. The good thing about this recipe is that one can do most of the work before hand and finish off in one pan before serving. I browned the chops and made the sauce early in the evening. I finished cooking the chops in the sauce right before we ate. I garnished with cilantro and served the delicious chops with a sweet potato quinoa dish.
- 12 to 14 lamb chops
- ½ cup cilantro, chopped
- 6 garlic cloves, chopped
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ¼ cup extra virgin olive oil
Add the cilantro, garlic, smoked paprika and salt to a mortar and pestle and pound till a pulp is formed. Add the olive oil and mix well. Spread the mixture all over the lamb chops and marinate for at least 2 to 3 hours.
- 1 cup red grapes
- 1 tablespoon extra virgin olive oil
- Salt
- Pepper
Preheat oven to 350 degrees F.
Place the grapes onto a lined cookie sheet. Add the oil, salt and pepper. Mix well and roast for 30 to 40 minutes till the grapes are bursting and soft. Keep aside.
- 2 tablespoons olive oil
- ½ cup orange juice
- ½ cup chicken broth
- 1 teaspoon Dijon mustard
- ½ cup cilantro, chopped
Heat a large frying pan with the olive oil. Brown the lamb chops on high heat on both sides. Keep aside. Add the orange juice and chicken broth and stir carefully to pick up all the bits off the pan. Bring to a boil and reduce till a thick sauce if formed. Add the mustard and whisk till smooth. Add the lamb chops and cook till desired. Add the roasted grapes and cilantro. Check for seasonings and serve hot.
Irish Style Coleslaw
It is time to cook up some corned beef and cabbage- it is that time of year. The time has changed and spring is in the air- we are almost there…
So, how does an Indian cook celebrate St. Patrick’s Day?? Well, I wasn’t very sure a few days ago. I was planning on wearing green (which is usually the only thing I do most years), and maybe visiting our local pub for a full Irish breakfast- yum! I will forego the green beer as I am not a beer gal but will devour the rest..
How should I honor the Irish tradition? It is a busy week and I was not up for a very complicated recipe with a big commitment- so I decided to make something simple. I was thinking of doing burgers for dinner and decided on making an Irish style coleslaw. I love a well made coleslaw but usually find myself shying away from it at restaurants. Mostly the salad is bland and old tasting- so I don’t eat it.
I was determined to make a delicious coleslaw and noticed a typical Irish coleslaw is usually made without mayonnaise- although I did come across some recipes with a tad bit added. I decided to eliminate it in my recipe. I made it easy for myself and bought a pack of shredded green cabbage. I looked for the rest of the ingredients in my fridge. I had green onions, sweet red peppers and Dijon mustard. I also added half an apple as I saw most of the recipes included some kind of an apple. I also added some apple cider to the dressing to mimic the flavor in the salad.
The coleslaw was a big success. I made Greek style burgers – yes, I know that is a weird combination, but it all complemented each other really well. The cabbage was delicious with the tangy dressing, the apple provided a delicious crunch and the green onions and red pepper were just right.. enjoy!
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Fennel Carrot & Beet Salad with Orange Dressing
This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.
I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.
The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.
I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!
The salad was delicious and full of crunch!
- 2 fennel bulbs, trimmed and peeled and sliced thin
- 1 cup shredded carrots
- 2 medium beets, grated
Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.
- ½ cup freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons agave
- 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
- Salt
- Pepper
Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.
Balsamic Grilled Chicken with Tomato Salad
I would make this dish if you want to impress someone. It looks beautiful with lots of vivid summer colors. It is an overall winner of a recipe. It is super easy to make and best of all it is very healthy, low in carbs.. but the important thing is that you don’t feel that it is low in carbs. My main goal as the cook in the house is to incorporate as many healthy and varied ingredients as I can in any meal I serve.
Tomatoes are in abundance right now and I love buying the grape variety. They are very sweet and burst in the mouth and best of all, delicious! I cut them up and added some salt, garlic, olive oil and basil. I let the juicy tomatoes sit for a while so they can get even juicier. I marinated chicken breasts that I pounded super thin with balsamic vinegar, salt and pepper. You can buy thin breast cutlets in the store but they are more expensive than the regular breast. I quickly grilled the chicken.. it literally took two minutes on one side on a very hot grill. I also put together an arugula salad with a delicious homemade apricot dressing.
The meal was simply delicious… perfect for a summer barbecue…
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Healthy Tuna Salad with Tamarind Vinaigrette
I love tuna salad, especially made with lots of mayonnaise- but then I saw how many calories one tablespoon has- can you guess? A whopping 90 calories!! I just couldn’t get myself to make tuna salad for myself after getting the calories and fat facts.
Since I have been eating the GG crackers, I have been making cold salads for lunch. I thoughts of tuna the other day and felt like eating my usual tuna salad but I knew I couldn’t do it with the usual suspects. So, I took out one of my favorite ingredients- Greek yogurt. I always have the non-fat version in my fridge and I decided to use that as the base. I added Dijon mustard, sweet pickled relish and jalapenos. I love the sweet, salty and spicy combination. I added lots of black pepper and some salt. The idea was to add lots of flavor so I don’t miss the mayo- and I didn’t.
The tuna was delicious, especially with the tamarind vinaigrette drizzled on top of it. I was happy to eat a really healthy yet satisfying lunch.
Next time you are in the mood for tuna salad, give mine a try.
- One (6 oz) tuna can- either packed in water or oil and liquid squeezed out
- ¼ cup non-fat Greek yogurt
- 1 teaspoon Dijon mustard
- Dash of hot sauce
- 2 teaspoons sweet pickle relish
- 1 teaspoon chopped pickled jalapenos- optional
- Salt
Add the tuna to a small bowl and add the yogurt, mustard, hot sauce, relish, jalapenos and salt. Mix well and check for seasonings. Keep aside. Enough for two servings.
Prepare to platter with a mix of greens, carrots, etc. Add half of the tuna salad on top and drizzle with tamarind vinaigrette.
Tamarind Vinaigrette
- 1 teaspoon tamarind concentrate
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
Add the tamarind concentrate, mustard, honey, white wine vinegar and salt in a small bowl. Drizzle the olive oil while whisking the mixture until it is emulsified. Pour on to of the tuna and green salad. Serve with the GG crackers.
Tomato and Egg Salad with Arugula
I was at Whole Foods and the farmer’s market today. Every where I looked, I could see tomatoes in abundance. I mostly buy the cherry or grape tomatoes- they make fabulous sauces and are great to cut in half for sandwiches or salads. Today the orange and green tomatoes were just too tempting and I decided to spend the big bucks to buy the colorful tomatoes. My first thought was to pair them with fresh mozzarella cheese and basil- it’s my husband’s favorite. I wanted to make something different- but couldn’t come up with anything.
I came home and as dinner time came around- hunger levels were not too high. I thought of tossing the tomatoes with some salt and eating them as a meal- but then as I was putting the eggs in the fridge- egg salad came to mind.
I boiled a few eggs and cut the tomatoes. I added mayonnaise and dijon mustard to the mix. Some salt, lemon juice and pepper finished it off. I asked my husband to bring some thyme from the back yard for the salad. I always like a little burst of sweetness in my salad- currants came to mind.
I dressed the arugula simply with lemon juice, olive oil, salt and pepper. The tomato and egg salad was served on arugula with a garnish of currants. It was simply delicious- a whole meal with greens, protein and fabulous tasting tomatoes. It was a perfect end to the day.
- 2-3 large heirloom tomatoes, cut into ½ inch pieces
- 4 eggs, full boiled, peeled and cut into ½ inch pieces
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- Salt
- Pepper
- Juice of half a lemon
- 2 teaspoons fresh thyme
Add the tomatoes and eggs in a mixing bowl. Add the mayonnaise, mustard, salt, pepper, lemon juice and fresh thyme. Mix well careful not to break the tomatoes. Keep aside.
- 4 cups baby arugula
- Salt
- Pepper
- Juice of half a lemon
- Drizzle of extra virgin olive oil, about a tablespoon
- 2 tablespoons currants
In a large platter, add the arugula. Drizzle the olive oil and lemon juice. Add the salt and pepper and toss the greens. Add the egg and tomato mixture on top. Garnish with the currants and serve.