Tofu Scramble

Tofu Scramble



The Mustards have tried making a tofu scramble in the past, and while certainly good, we didn't quite have it down. I'm not going to claim that I have this down just yet, but this was good. Goooood.



Ingredients:

1 package extra firm tofu (would use firm next time!!), excess water pressed out
1 tbsp cooking oil
1 small-medium onion
1/4 - 1/3 cup of vegetable broth
2 tbsp cream (I know, the point of tofu scramble is that it's vegan... you could substitute soy milk/cream)
1 tsp corn starch
2 tbsp nutritional yeast
2 tsp dried chives
salt & pepper to taste

Method:

Saute onion in a medium skillet in oil until tender. Break chunks off pressed tofu and crumble it right into the pan. Let this saute for a few minutes. Add chives and any other spices that suit your fancy. Add vegetable broth and let simmer for a few minutes. Mix corn starch with the cream in a small cup, add mixture to the pan and stir it up. Sprinkle on nutritional yeast and season with salt and pepper!

Note: I prefer my real scrambled eggs on the under-cooked and creamy side, hence the added wet ingredients & corn starch. You could very well skip this entirely if you prefer to have a drier texture, but be sure to use firm (or even medium) tofu.

Eggs Benedict

Weekend Eggs Benedict



Eggs Benedict is absolutely my favorite fancy breakfast. If you ever need to suck up to me, this meal is well in order. But it has to be homemade! I've never tried a great, or even really good, Eggs Benedict in a restaurant. Ever. Yet I always try.

Now, this Saturday morning, make this. Then ask for a car. It will probably work.




Eggs Benedict for 2

1 whole wheat english muffin, cut in half
2 slices of veggie ham
2 eggs
1 T vinegar
1 package of "International" brand Hollandaise sauce (such a cheater!)
brussel sprouts

1. Prepare Hollandaise sauce as per directions.
2. Steam washed brussel sprouts.
3. Place English muffin halves, with veggie ham on top, on a baking sheet in a 250 degree oven.
4. Bring a pot half-full of water & 1 T or so vinegar to a steady simmer.
5. Crack one egg into a teacup.
6. Swirl simmering water with a spoon and gently add egg to the swirling water.
7. Remove egg with a slotted spoon after about 3-5 minutes or until the white is cooked but the yolk is still jiggly. (You can test this by taking the egg out, placing it gently on a plate and poking it a bit. Very scientific and precise)
8. Repeat with second egg.
9. Assemble bennies: English muffin, ham, egg, salt & pepper, generous helping of Hollandaise sauce.
10. Serve with brussel sprouts (also drenched in Hollandaise sauce).

If making this for 2, you will have leftover Hollandaise sauce, even with pigish helpings the first round. Store it in the fridge, covered. The next day, heat it on the stove and have Eggs Benedict on Sunday too! Weekend bennies, mmm.

Blueberry-Lemon Muffins & Banana Muffins

B Muffins


Blueberry muffins.
My mum used to make these often when I was growing up. I will always remember taking them to school in Kindergarten and having this one boy (Ryan?) asking to trade some of his lunch for my muffin. Hands off, boy! These are some good muffins!


Banana muffins.
Last year, in Switzerland, jonesing for some muffins, I made these. Several times. Because they never stayed around long.

Blueberry-Lemon Muffins
From my mother's Betty Crocker cookbook.

1 1/3 C flour (I used whole wheat, but my mum always made white. I think both are tasty)
1/4 C sugar
1 1/2 t baking powder
1 well-beated egg
3/4 C milk
1/3 C cooking oil (I used melted margerine since I didn't have neutral oil)
1 tsp lemon zest
1 C blueberries (fresh or thawed)

Stir together first 3 ingredients and 3/4 t salt; make well in centre.
Combine egg, milk and oil; add all at once to dry mixture. Add in lemon zest and blueberries.
Stir just till moistened.
Fill well-greased muffin tins 2/3 full.
Bake at 400 F for 20-25 minutes.
Once muffins are baked and still slightly warm, dip tops in melted butter (we used margerine) and then in sugar. **

** I suppose you could skip the butter and sugar top, but really, why would you? I like to cut back on fat and sugar just as much as the next girl, but I think you should endulge here.

Banana Muffins
Recipe from muffin-paradies.de
(loosely translated by me)

Ingredients
2 ananas
100 g chocolate
60 g butter
120 g sugar
2 T milk
220 g flour (I use whole wheat)
2 t baking powder
1 pinch salt

Method
Preheat oven to 180 Celsius and grease (or spray) muffin tins.
Mash peeled bananas in a bowl. Cut up chocolate (Europeans don't typically have chocolate chips, but you would obviously use them here. Unless cutting up chocolate is your thang)
Mix butter, bananas, milk and sugar well.
Add flour, baking powder, salt and chocolate and mix only until moistened.
Fill muffin tins and bake for about 20 minutes.

Huevos rancheros, baked egg rolls and falafel.

A breakfast, a lunch and a dinner.
Of course, these 3 meals were not eaten in one single day! That would be a bit much, don't you think?
Although it might be fun to go to Mexico for breakfast, China for lunch and the Middle East for dinner. But again, we're verging on piggishness here and that will not do!

Huevos Rancheros


Thanks to my vast knowledge of first-year-University Spanish, I can safely say the first word of the title means "eggs". I can also safely say, this meal is gooood.
Recipe inspiration from fortheloveofcooking-recipes.blogspot.com
though I didn't really follow the recipe.

Baked Vegetable Egg Rolls








Recipe from the same site. I like her blog because 1. she loves Mexican food, as the Mustards do 2. she is always looking for ways to cut out fat and make dishes healthier 3. she consistently has tasty recipes to try.
And OH MAMA, these are no exception! We didn't have enough filling (though we made it to the recipe, so if you make these, I would (at least, because, I mean, I can certainly deal with over-stuffed egg rolls!) double the filling for just as many wraps) but they were scrumptious, crispy without being greasy (though give me some greased up Vietnamese roll dips any day and I'll be beaming like a clown), definitely vegan and all other sorts of yummy.

Falafel




You know what? Mister M made both hoummus and falafel from a mix. And you know what? It was good! And we're not ashamed! Go buy yourself a box (or 2 if you want hoummus) and eat yourself a big, bad falafel in a pita.

We used:
whole grain pitas
hoummus
fried falafels
chopped tomatoes
shredded lettuce
homemade tzatziki sauce

Homemade tzatziki sauce (from The Vegetarian Cook's Bible):
1 english cucumber
1 1/3 c Yogurt Cheese (we used plain yogurt)
1 clove garlic, finely chopped (we didn't want to stink, so we omitted this and it was still good)
2 tbsp finely chopped mint (we didn't have any)
2 tsp freshly squeezed lemon juice
1/4 tsp salt
freshly ground pepper

1. Scrub cucumber (peel if not organic) and shred into a colander. Let stand in the sink or over a bowl for 30 minutes. Squeeze lightly to expel excess liquid.

2. In a bowl, combine cucumber, yogurt, garlic, mint, lemon juice, salt and pepper to taste. Stir to mix well. Taste and add more mint, lemon juice, salt or pepper as required.

And there you have it; a breakfast, a lunch and a dinner.

Mock crabcakes & cinnamon buns

Mock Mayland Crabcakes



Recipe from delicioustv.com
I have been watching Toni's podcasts lately and thought this one sounded yummy. I will basically try mock-seafood anything, though, so maybe it's just me. Mister Mustard deeply objected to the making of crabcakes, but I persisted and finally made them.
I didn't like them all that much. Sorry, Toni.
Tartar sauce recipe from allrecipes.com
I added a few chopped capers and spices. It was quite a while ago, so I don't remember. It was good, though.

Cinnamon Buns



Recipe from edible-moments.blogspot.com
Half of the recipe I used straight away and half I put in the freezer. Both batches were tasty, but the freezer batch was even more so.
The author of this recipe didn't specify how thick to roll out the dough and I definitely went overboard with the rolling pin. Next time I will stop myself at about 1 - 1.5 cm to make them more fluffy like her's.

Jogging time, folks. We had roasted potato fries with miso gravy for lunch. Guiiilty.

Daily Granola, Dilly Avocados and Oven Baked Fries

These are a few (three) of my favorite things:



Daily Granola

I know I have already talked about this fabulous granola before, but I just have to.
I've made at least three batches of it (and it makes a lot!) and yes, it is that good.
Just in case you did not get the recipe from my not-so-long-ago very first post, it is here from orangette.blogspot.com



Dilly Avocados

I am currently having a love affair with avocados. I could eat them every single day.
Ripe avocados, drizzled with olive oil & vinegar, sprinkled with salt, pepper and dill.



One of my favorite meals ever is: whatever vegetable we happen to have in the fridge, cut up haphazardly, tossed with oil and spices, into the oven. But I got inspired by Joy's recipe (from joythebaker.com/blog) for oven baked fries and decided on this:

Oven Baked Potato and Red Pepper Fries

(I was cooking for just me that night; it gave me a generous plate)

1 potato, washed with skin on
1 red pepper
1/2 medium onion
2 tbsp olive oil
1 1/2 tsp fresh chopped rosmary
1 tsp fresh chopped thyme + 3 small entire sprigs
salt & pepper

- Cut potato and pepper into fry-looking strips. Cut onion into large pieces, separate slightly.
- Toss veggies with oil and spices in a bowl, spread on a baking sheet and cook at 400 F for 30 minutes or so, until potatoes are browned.
- I like to dip mine in mayonnaise and ketchup.
*If it weren't for the mayonnaise, this meal would also be vegan!

*** I had to take the peppers off the tray about 15 minutes before the potatoes were done because the peppers were cooking too much. Next time I will either: boil the potatoes a bit before, or add the peppers later.
Boiling them beforehand would use more energy, but I could mix everything together well before they go into the oven. Hm.
I am still learning!



Besides the mayonnaise, everything in this entry is vegan! Hooray.

Hi, I'm Missus Mustard.

I'm cheating. I directly copy pasted this from my other blog, Milk White Air. Way to start out a new blog...
Although I must say, that this is exactly why I started 'ol Mean Missus Mustard. I like to keep my food an fashion separate; makes perfectly good sense!

Here goes, entry number one:

"That's it. I'm officially obsessed with food and all things food. One look at my first food blog and I was hooked. Although if I'm going to be hooked on anything, it may as well be food, right?

Here are some recipes (though I seem to have an insatiable compulsion to change them, whether because of necessity or just whim. I can't remember the last time I followed a recipe to a T. Sometimes it turns out great, sometimes not) I have been hoarding.

I also went a little wild with my new free toy, Poladroid. I feel like I'm cheating on Photoshop, in a bad way. But it's just. so. fun.

Let's start with Breakfast.


Devenish-style müseli with mashed banana and grated apple.
No recipe. Just memories of breakfast chez the kids I nannied.


Blueberry pancakes.
Recipe from smittenkitchen.com the apple of my food blog eye! I love Deb.


No recipe. Just my love of organics.


Daily granola with everything and anything nice you can think of in a breakfast granola. I've already made it twice and I love to add to it. It is vegan too!
Recipe from orangette.blogspot.com whom I also love.


Decaf coffee from my grab-n-go coffee maker, because my body hates caffeine so very much.

Lunch.


"B".L.T. Made with lotsa mayonnaise and veggie Canadian bacon.

Since we're usually: a) at school over lunch, or b) eating dinner leftovers for lunch, time's up for this category.

Rollin' up to Dinner.


Veggie fajitas topped with cheese and into the oven.
No recipe, because you're looking at the Mexican master. Well. Reading words from the tips of the master's fingers.


Eggplant tomato sauce. People, this pasta sauce is so good. I don't even like eggplant and this sauce puts a party in my mouth. It is vegan also.
No recipe, but more memories, and tweaking thereof, of the Devenish house.


"Wurst" im teig and Plain Jane, with chickpeas. The "wurst" meaning veggie dogs, even better! So easy and magnifique we've made it again since. Hint* though the recipe is in German, I will let you know it's basically phyllo pastry wrapped around a veggie dog with mustard. Yum.
Recipe and recipe from a German childrens' cooking page and orangette.blogspot.com
And this whole meal is vegan!




Cyril's ratatioulle. It is vegan. Cyril is a fantastic cook. He can take anything blah and turn it into BAM.
No recipe, just his pretty little head.


Would-be Butternut squash soup with Gruyère croutons, but is more like Pumpkin potato soup with cheddar croutons. One of the best soups I've ever made. Now I want to try the recipe as it was intended.
Recipe from milkeggschocolate.blogspot.com
I think Alyson would be the catalyst who got me onto these blogs. Her ever-lovely unruly things page often has little food goodies tucked into it. One thing led to the next. And now I'm a cookaholic.


Valentie's Day gnocchi. I didn't do Deb's recipe justice, but now I know for next time.
Recipe from smittenkitchen.com


All made 100 x better by Cyril's cheesy cream sauce.

Dessert.


Chocolate fondue is amazing with grapes. And bananas. And pears. And I bet you could stick about anything in a warm pot of melted dark chocolate and it would taste good.


Spiced and baked pear with butterscotch ice cream.
No recipe. You could not mess this up if you tried.

I'm hungry."

Next installment: something new? I think so.