March 26, 2011 at 11:09 am (Aldi ingredients, black pepper, bottled hot sauce, dijon mustard, egg yolks, granulated sugar, lemon juice, Quick Dishes, salt, sauce, stovetop, yogurt)
Time: 15 minutes
Serves: 8
3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
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In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
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July 24, 2010 at 10:36 am (7 ingredients or less, bottled hot sauce, catfish fillets, food processor, honey mustard, Main Dish, oven, pecans, Quick Dishes, tilapia, walnuts)
Prep time: 7 minutes
Total time: 21 minutes
Serves 4.
4 catfish fillets (6 to 8 oz each)
2 T honey mustard
1 C pecans
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Heat oven to 450 degrees. Line a rimmed baking pan with nonstick foil.
Finely chopped pecans by hand or in food processor. Spread on a sheet of wax paper. Put honey mustard in small cup; stir in 2 teaspoons water.
Brush one side of fillets with mustard mixture, then press into chopped pecans. Place on baking pan.
Bake 10 to 14 minutes until pecans are lightly toasted and fish is just cooked through.
Variations:
Stir a few drops of hot sauce into the mustard mixture.
Use walnuts instead of pecans.
Use tilapia fillets instead of catfish.
Serving suggestion: Serve with roasted sweet potatoes and sauteed kale.
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June 12, 2010 at 8:35 pm (Autumn, black pepper, broccoli florets, cheddar, cornstarch, dijon mustard, milk, olive oil, oven, parmesan, salt, Side dish, soft bread crumbs, stovetop)
Everyone loves the taste of traditional broccoli-cheese casserole topped with tons of buttered crumbs. Here’s a flavorful, less fat-laden version. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron.
Serves 8.
6 C loosely packed broccoli florets
1 t salt
Water to cover
3/4 C low-fat milk
2 T cornstarch
1 T Dijon mustard
1/2 t salt
1/2 t freshly ground black pepper
1 C grated cheddar cheese
1/2 C soft bread crumbs
1 T olive oil
1 T grated Parmesan cheese
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Preheat oven to 350 degrees.
Place broccoli and salt in covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in colander, reserving cooking liquid.
Plunge broccoli into ice water to stop cooking. Drain and set aside.
In saucepan place 3/4 C broccoli cooking water; add milk. Dissolve cornstarch in a little of the liquid. Add to pan with mustard, salt and pepper. Bring to boil, stirring constantly. Cook 3 minutes. Add cheese; stir to melt.
In bowl combine reserved broccoli with cheese sauce. Place in a lightly oiled ovenproof casserole.
In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan cheese to mix. Sprinkle over top of broccoli casserole. Bake until brown and bubbling, about 40 minutes.
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June 11, 2010 at 8:06 pm (7 ingredients or less, black pepper, dijon mustard, escarole, garlic, red wine vinegar, Salad, salt, vegetable oil, white wine vinegar)
1 large head or 2 small heads escarole
2 t Dijon mustard
2 cloves garlic, peeled, crushed and chopped very finely (1 t)
2 t wine vinegar
1/4 t freshly ground black pepper
1/4 t salt
1/3 C vegetable oil
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1. If the ribs of the escarole, especially on the outside leaves, are too wide, split in half through the center and cut into 2″ pieces. Wash thoroughly and drain well in a salad spinner; there should be no extra water left in the salad. You should have approximately 8 to 9 cups of washed and diced escarole.
2. Mix together all the dressing ingredients except the oil. Add the oil slowly, mixing with a whisk or a spoon. Do not try to blend the mixture well. It is all right if it is separated. Five minutes before serving, toss the salad with the vinaigrette.
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June 11, 2010 at 4:39 pm (apple juice, black pepper, broccoli florets, carrots, chicken broth, chives, fettuccine, garlic, grainy mustard, honey, Main Dish, onion, parmesan, red bell peppers, ricotta cheese, salt, sour cream, spaghetti, stovetop, yogurt)
Serves 4.
10 to 12 oz fettuccine or spaghetti
1/4 C apple juice OR chicken broth
1 C chopped onion
4 to 6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 C grated carrots
1 1/2 C broccoli florets
1 T minced fresh chives
1/2 C plain nonfat yogurt
2 T grated Parmesan
1/3 C part-skim ricotta
1/2 C nonfat sour cream
1/3 C stone-ground mustard
1 t honey
Salt and freshly ground black pepper to taste
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Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add juice or broth, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell pepper, carrots, broccoli and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt and pepper. Toss with vegetables and pasta. Serve immediately.
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June 11, 2010 at 3:14 pm (7 ingredients or less, Aldi ingredients, boneless skinless chicken breast, butter, dijon mustard, flour, Main Dish, onion, salt, stovetop)
Prep time: 5 minutes
Cook time: 30 to 35 minutes
Serves 8.
3 T butter
8 boneless skinless chicken breasts
1 t salt
1 C finely chopped onions
2 T flour
2 C water
2 T Dijon mustard
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1. Heat the butter in a very large skillet that will accommodate the chicken without overlapping, or use 2 smaller skillets. Sprinkle the meat with salt and pepper. When the fat is hot, brown the pieces on medium to high heat approximately 2 1/2 to 3 minutes on each side, until nicely browned.
2. Mix in the onion and keep cooking for 1 minutes. Sprinkle the flour on the pieces, turning so that all the pieces are coated. Cook 1 minute to lightly brown the flour. Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet, and boil gently for 20 minutes. Remove the meat to a serving platter.
3. Reduce the sauce to about 1 1/2 C and mix in the mustard. Do not allow the sauce to boil after you add the mustard. Place the chicken pieces back into the sauce and keep on very low heat for 10 to 15 minutes. This macerating of the chicken pieces in the sauce develops taste in the dish. Serve with sauce.
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February 24, 2010 at 3:33 pm (7 ingredients or less, balsamic vinegar, dijon mustard, kosher salt, Main Dish, olive oil, pepper, Quick Dishes, stovetop, strip steak)
Prep: 15 minutes
Total: 15 minutes
Serves 4
1 tablespoon olive oil
4 strip steaks (each 6 to 8 ounces and about 3/4 inch thick)
Coarse salt and ground pepper
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
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1. Heat oil in a large skillet over high heat. Season steaks generously on both sides with salt and pepper; place in skillet. Cook, turning once, until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover with foil.
2. Add vinegar to skillet; boil until syrupy, 1 to 2 minutes. Remove from heat; whisk in mustard and any accumulated juices from steaks. Serve sauce with steaks.
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February 24, 2010 at 3:26 pm (broiler, carrots, dijon mustard, garlic, kosher salt, olive oil, pepper, Quick Dishes, radish, red leaf lettuce, Salad, skirt steak, Spring, stovetop, sugar snap peas, Summer, white wine vinegar)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 pound skirt steak, halved
Coarse salt and ground pepper
8 ounces sugar snap peas, trimmed and halved
2 tablespoons olive oil
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 garlic clove, minced
1 head red-leaf lettuce, torn
8 radishes, trimmed and quartered
3 carrots, sliced with a peeler
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1. Heat broiler, with rack 4 inches from heat. Place steak on a foil-lined baking sheet and season with salt and pepper. Broil until medium-rare, 4 to 8 minutes. Transfer to a cutting board; tent with foil.
2. Set a steamer basket in a saucepan with 1 inch simmering water. Add snap peas, cover, and steam until bright green, 2 to 3 minutes. Rinse with cold water and pat dry.
3. Slice steak. Whisk together oil, vinegar, mustard, and garlic; season with salt and pepper. Toss lettuce with half of dressing. Top with steak, snap peas, radishes, and carrots. Drizzle with remaining dressing.
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February 24, 2010 at 3:21 pm (boneless skinless chicken breast, chicken broth, dijon mustard, dried tarragon, heavy cream, Main Dish, olive oil, pepper, Quick Dishes, salt, stovetop, tarragon, white wine)
Prep: 20 minutes
Total: 20 minutes
Serves 4
4 boneless, skinless chicken breasts (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry white wine, or chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)
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1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.
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February 24, 2010 at 2:10 pm (7 ingredients or less, balsamic vinegar, basil, canola oil, grainy mustard, granulated sugar, maple syrup, no-cook, olive oil, salad dressings)
Makes 1 1/4 Cups
This zingy dressing makes enough for several salads. Try it in bean-and-vegetable combos or drizzle it over mixed green salads. Use a glass canning jar marked in 1-oz increments both to measure ingredients (2 T equals 1 oz) and to store leftovers.
1/2 C balsamic vinegar
1/4 C olive oil
1/4 C canola oil
2 T coarse-grained mustard
1 T pure maple syrup OR 1/2 t sugar
2 t dried basil
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In glass jar with tight-fitting lid, combine all ingredients and shake to blend. Store in refrigerator. Bring to room temperature and shake well before using.
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