Cooking

Recipe: Corona Mustard

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I call this “Corona Mustard” because it’s pretty hot.  It’s another one of those cases where I mess with an original recipe, the big thing being replacing salt with soy sauce for what’s a pretty unique taste.

Wanring – this is hot.  Note it’s pretty much pure mustard with vinegar and a few other things, so you better like mustard if you use this.  At a party it was compared to wasabi.

  • 1/2 cup ground mustard
  • 1 1/2 tsp sugar
  • 1 Tbsp low-sodium soy sauce
  • 3 Tbsp water
  • 2 Tbsp white wine vinegar

1) Toss the mustard and sugar in a bowl and stir until mixed.
2) Next, add the soy sauce, water, and white wine vinegar.  Stir until smooth.
3) Keep in refrigerator until serving (not sure how long this’ll last in the fridge).

There’s not much to say about it.  It worked right out of the gate.  I’m just not a mustard person.

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at http://www.fantopro.com/, nerd and geek culture at http://www.nerdcaliber.com/, and does a site of creative tools at http://www.seventhsanctum.com/. He can be reached at https://www.stevensavage.com/.

Recipe: Quick Provincial Soup

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Whew, been awhile between posts.  Sorry gang, had a trade show and a lot to do.  So now let me emerge from the Steve Cave with this lovely recipe.

Quick Provincial Soup

4 servings

This is a variant of a Mediterranean vegetarian recipe from a cookbook.  Unlike a lot of my recipes it does involve adding salt, so use low-sodium diced tomatoes.  The original recipe ALSO used pre-herbed tomatoes which I despise because of the lack of control.

  • 1 1/2 cup water
  • 2 14 oz cans diced, sodium free tomatoes drained (or about 3 cups diced tomatoes).
  • 2 tbsp mixed italian herbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Half a large cabbage head, shredded.
  • 14 oz white beans, low-sodium, drained and rinsed
  • 4 tsp olive oil.

 

  1. Place water, tomatoes, herbs, salt, pepper in a pot, bring to boil, and lower to simmer.
  2. Add cabbage to mixture.  Simmer, covered, stirring every few minutes until cabbage is wilted – that’s about 15 minutes.
  3. Stir in beans and heat through.
  4. Spoon into bowls.  In each, mix 1 tsp olive oil.

The result . . .

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Potato and Garlic Soup

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A little variant of a recipe I got out of a Mediterranean cookbook.

  • 1 tbsp olive oil
  • 1 large onion, sliced thin
  • 2 Tbsp crushed garlic (about 4 cloves)
  • 1 large potato, sliced thin
  • 1 tsp smoked paprika
  • 14 oz can chopped tomatoes, drained (about 1 1/2 cups tomatoes)
  • 1 tap dried basil
  • 3 cups low-sodium vegetable stock
  • salt and pepper to taste

1) Put onions, garlic, potatoes, paprika and oil into pot.  Sautee until the onions begin to soften.  Don’t overheat.
3) Add tomatoes, basil, vegetable stock.   Simmer for 20-30 minutes until potatoes are very soft.
4) With a spatula or large spoon, break potatoes up, thickening the broth.
5) Serve with salt and paper.

The result?

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