Maple Mustard Pecans

I was bringing some snacks into work for one of the departmenst that met a goal they’d been working on.  I knew that at least one of the individuals in the department didn’t eat carbs and ate a mostly paleo diet, so when I saw this recipe, I knew it was a great opportunity to make these pecans and make sure that this person also had a snack they could enjoy.  I found this in the Catholic Daughters Cookbook.

Maple Mustard Pecans

Maple Mustard Pecans

2 tsp dry mustard powder
1/2 tsp salt
3/8 c maple syrup
2 tsp Dijon mustard
2 1/2 c pecans

Mix together all ingredients except pecans.  Stir in pecans to coat evenly.  Spread on a lightly-buttered baking sheet.  Bake approximately 25 minutes at 350 degrees, stirring often.  Cool and break apart.

Sweet and Smoky Chicken

A former student came to visit a few weeks ago, just after Homecoming on campus, and while he was staying, it seemed like the perfect time to try out a new chicken recipe, a new sweet potato recipe, and to make curried squash soup and continue perfecting the milk bread recipe I shared recently.

The White House Volunteers cookbook had a few recipes I’d been planning to try recently, and this one looked easy to put together.  A colleague found it while cleaning out his father-in-law’s house and knowing my love for cookbooks, especially local, church, or group-created cookbooks, he brought the cookbook to me.  I have a ton of recipes I’ve flagged in the cookbook, so I have no doubt further recipes will come from this cookbook.  Priscilla Allen submitted this recipe to the cookbook.


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Mustard-Glazed Pork Loin

One night shortly before school started, I was excited to use the grill a few more times and found pork loins on sale at the grocery store.  I found this simple recipe in the Fannie Farmer Cookbook and with a single modification, was able to make it at home.  I forced a friend to eat some and was much more pleased with this than how the last pork tenderloin I made on the grill turned out.  I would definitely make this recipe again.

Mustard-Glazed Pork Loin.jpg

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Sausage Burgers with Honey-Sriracha Mustard

The humidity finally broke in the Midwest last week and it became a time when we could go outside without having our breath taken away and without needing to immediately shower afterwards, I knew it was time to use the grill again.

I had found this recipe over the 4th of July and thought about making it then, but we ended up going out to eat instead.  So, when an opportunity to make the burgers came up for one of my colleagues, her husband, and 2-year old daughter, I knew I should take advantage of the moment.  This is part of the Food and Wine Annual Cookbook 2014.  These are definitely a quick, easy meal to put together, and  it was a nice change from every day burgers.

Sausage Burgers with Sriracha Honey Mustard

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Shaved Brussels Sprouts with Whole-Grain Mustard Sauce

We’ve reached the time in the season which I find incredibly sad because Brussels Sprouts are challenging to find.  With the last of the sprouts I could find when out and about, I wanted to try this recipe.  I really enjoy a good mustard and a good Brussels sprout, so what could go wrong?  It’s the latest in my Cook the Book series, coming from the cookbook Vedge.

Brussels Sprouts with Whole Grain Mustard.jpg

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Rhubarb Mustard

I love rhubarb.  It’s absolutely one of my favorite things to eat.  It might be because in 5th grade my science experiment looked at how quickly salt water, sugar water, and regular water traveled up the veins in a celery stick and rhubarb looks a lot like celery.  But, probably not.  I probably just like rhubarb.  My usual go-to with rhubarb are Rhubarb Bars.  I’ve also made a Rhubarb Torte.  In fact, it’s a little bit interesting that for a vegetable with such a short season in the spring, I’ve blogged about this ingredient more than most.

And, today, I write about rhubarb again.
Over the fourth of July, I met up with a couple of friends at a new-ish restaurant in Solon, Iowa, which is also a brewery.  We headed to Big Grove Brewery.  I’m slowly making my way through their craft beer list and food.  While we were there, we ate dinner and with our charcuterie plate came some Rhubarb Mustard.  It was pretty tasty.

With my love of rhubarb, I set out for a way to make this at home.  So, I started looking on google for a recipe for rhubarb mustard and found this recipe on Mason Jars to Muffin Tins.  It’s a modified recipe from a Gourmet magazine recipe, and while I didn’t try the original, this tasted about how I wanted it to taste.  I’m looking forward to serving it next week when I have some folks over as a thank you for helping with a photo shoot a couple weeks ago.
I think it would be kind of good with the grilled cheese I was making all last week, but then again, I love honey mustard and use it almost all of the time.

So, without further ado, here’s the recipe:

Rhubarb Mustard better


Rhubarb Mustard Begin
Rhubarb Mustard

¾ cup yellow mustard seeds
½ c brown mustard seeds
1 tsp fenugreek seeds
3 ½ c rhubarb, cut into ½ inch pieces
½ c sugar
½ c honey
¼ c brown sugar
1 ¾ c cider vinegar
½ tsp kosher salt

Grind the mustard and fenugreek into a fine powder.  Similar to the folks at Mason Jars to Muffin Tins, I use a coffee grinder that is used for grinding spices.  I also reserved 2 Tbsp of each kind of mustard seeds to help make it a more coarse mustard.  Put everything into a saucepan and cook over medium heat until the rhubarb is soft and unrecognizable.  It will get a little stringy and then help facilitate that by helping to mash it.  If you’d like a more smooth mustard, you can use an immersion blender to make a smooth mixture.  Add in extra mustard seeds.  Pour mustard into hot sterilized jars, seal, and process 15 minutes in a boiling water bath.


I can’t wait to take this home to share with my family in a few days.  In fact, I hear the cans popping behind me as they cool right now.