Cobbler, Quiche, Burger, Cabbage, Dumpling

Whole Wheat Peach Cobbler



Adapted from Joy the Baker.

Well, I swapped all-purpose flour for whole wheat (that was all I had), white sugar for coconut sugar (all I had... strange kitchen, indeed), likely decreased the amount of overall sugar and, clearly, substituted the plums for peaches. Ta-da.

This recipe is a keeper - adaptable, delicious, simple.


Bärner Zibelechueche



Swiss (Bernese) onion pie. I would liken it to an onion quiche. November Switzerland in pie form.

German recipe here.


Salmon Burgers



Recipe adapted from Underbaraclara. (Google Translate will provide you with the jist)

Adapted due to lack of ingredients/equipment/motivation. EX: mashed a much smaller quantity of salmon with a fork. Still added a whole egg, so needed some breadcrumbs to soak up the moisture and was unwilling to toast bread, so smashed some stale bread with a rolling pin into entirely too large pieces. Did not even realise that the recipe called for sour cream for the dressing and so used mayonnaise + crushed garlic + lemon juice and that's it.

I suppose I can no longer call this space a "vegetarian" blog. We might get into this another day.


Cream Braised Cabbage and Tomatoes



Something resembling a recipe:

Chopped cabbage, onion, little oil, salt, pan. 10 minutes ish. Veggie bacon, halved cherry tomatoes. Couple minutes. Little cream, even littler white wine, pepper, few minutes.

Sometimes the most humble of meals are the most satisfying.


Apple Dumplings



Recipe from The Pioneer Woman.

Mustard Friend guest appearance! And yes, that is Mountain Dew. Being poured over an entire cup of melted butter with even more sugar on top of very few apples wrapped in two packages of Pilsbury crescent rolls. Eating these literally takes 3 years off one's life. Literally worth it.

I don't think I will make these again (I won't say ever) simply because they are so dangerously easy and gooey and buttery and caramely... I'm in the kitchen cutting up apples and taking out the Mountain Dew right now. Damn it.

Hummous

For you, my dear Polina.



Click to enlarge

Hummous - A Rough Outline

1 can rinsed & drained chick peas
1 heaping T tahini (and no, you may not substitute peanut butter; tahini makes or breaks hummous, period.)
2 cloves of garlic, crushed
3 T extra virgin olive oil
1/4-1/3 C vegetable broth
1-2 t lemon juice
1/2 t cumin
1/2-1 t salt (or to taste)
pepper to taste

Can (and really should be) doubled.

Blend all ingredients in a food processor or blender until smooth. Serve drizzled with extra virgin olive oil and a sprinkle of paprika.

** these are rough guesstimates - tweak things until it tastes right! **

Strawberry Turmeric Salad & Burritos

Let's start off with something really delicious-looking, so you will stay to read the rest of the post...



The thing with toasted nuts and I, is that, I burn them. All the time.
This is an extreme example, but when I was toasting these pecans and cooking something else on the stove at the same time, I smelled something burning. BURNING = CHECK OVEN. "Oh, it's just a crumb under the burner on the stove". I kept smelling it. "Hm...". "OH #$%*" Oops. Oops, indeed.
And pecans are expensive, people!

Strawberry Turmeric Salad


The second batch of toasting was great, and it turns out this salad really needs the pecans; they add another level of yumminess.

For the salad:
lettuce
a few sliced strawberries
a few small cauliflower florets (though you could use anything you have on hand, really. I actually would use something else next time.)
a handful of toasted pecans

For the dressing:
2-3 tbsp x-virgin olive oil
3 tsp lemon juice
1 tsp liquid honey
2 tsp ground turmeric
salt and pepper

Toss with salad.

*** I feel like I should have a disclaimer for the recipes that I make up myself:
I don't measure!
I throw in whatever I have on hand!
I go by taste!
So please just adjust them to your own taste and use them as more of a guideline.

Leftovers Burritos



We used our leftover guacamole and refried beans (with some whole beans thrown in) from tostads, combined them with some sauteed, spiced onions and green peppers, threw them on a tortilla with cheese, salsa and lettuce. To make it vegan, just cut out the cheese.
Nom nom.

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.