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Mar. 26th, 2020
Homemade Mustard
Mar. 26th, 2020 05:47 pm
https://leitesculinaria.com/95287/recipes-homemade-yellow-mustard.htmlHomemade Yellow Mustard
Homemade yellow mustard is a DIY riff on the classic American condiment. The store-bought stuff can’t touch this. And it’s remarkably easy to make from mustard powder, vinegar, and a couple other pantry staples. Originally published July 24, 2014.–Renee Schettler Rossi
Makes 1 cup
INGREDIENTS
1 cup cold water
3/4 cup yellow dry mustard
3/4 teaspoon coarse sea salt or kosher salt
1/2 teaspoon ground turmeric
1 teaspoon garlic purée, or 1/8 teaspoon garlic powder
1/8 teaspoon paprika
1/2 cup white distilled vinegar
( Read more... )
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WHAT IS YELLOW MUSTARD MADE FROM?
Yellow mustard is made by mixing yellow mustard powder with some sort of liquid, such as water, vinegar, wine or beer, along with salt and other spices. The simplest yellow mustard is made simply with ground mustard or dry mustard powder and water. They are mixed together to form a paste that you can flavor to your liking and adjust to your own personal tastes.
Homemade Yellow Mustard Recipe
https://www.chilipeppermadness.com/recipes/homemade-yellow-mustard/
Prep Time 5 mins, Cook Time 10 mins, Total Time 15 mins Author: Mike Hultquist
With this homemade yellow mustard recipe, you'll never need to buy overprocessed yellow mustard again. All you need is mustard powder, water, vinegar, and a few other optional ingredients.
Servings: 24 tablespoons
Calories: 21 kcal
Ingredients
¾ cup yellow mustard powder
1 cup water
½ cup distilled white vinegar
OPTIONAL SEASONINGS
1 teaspoon turmeric for color – use ¼ to ½ teaspoon for less pronounced yellow color
1 teaspoon garlic powder
½ teaspoon salt or to taste
¼ teaspoon cayenne powder or use paprika for a milder heat
( Read more... )
Navajo Fry Bread
Mar. 26th, 2020 09:03 pmNavajo Fry Bread
Mix by hand
3 c flour
1 t salt
2 t baking powder
add
~1 c warm water
Add more flour if needed so it's not sticky
Once it's no longer sticky, cover and let rise 20 to 30 minutes.
Dust with flour and divide dough up and between hands kneed into balls, dusting the balls to prevent sticking to hands and to the wax paper on the sheet pan.
Heat grease in frying pan.
Form dough balls, using a circular motion, into circles stretching out the dough like pizza dough then flip/slap back and forth between hands much like making tortillas.
Set dough into frying pan. Cooking one at a time and with a fork tear a few holes to vent spin the dough. Turn the bread over to cook the other side til golden on both sides.
Toppings in this order: chili beans, cheese, lettuce, tomatoes, salsa, sour cream
Mix by hand
3 c flour
1 t salt
2 t baking powder
add
~1 c warm water
Add more flour if needed so it's not sticky
Once it's no longer sticky, cover and let rise 20 to 30 minutes.
Dust with flour and divide dough up and between hands kneed into balls, dusting the balls to prevent sticking to hands and to the wax paper on the sheet pan.
Heat grease in frying pan.
Form dough balls, using a circular motion, into circles stretching out the dough like pizza dough then flip/slap back and forth between hands much like making tortillas.
Set dough into frying pan. Cooking one at a time and with a fork tear a few holes to vent spin the dough. Turn the bread over to cook the other side til golden on both sides.
Toppings in this order: chili beans, cheese, lettuce, tomatoes, salsa, sour cream
Pinto beans in Dumplings
1/2 small Great Value bag of Pinto Beans is enough for 2 people.
Spread out beans to check for rocks, twigs, cracked or bad beans. Discard these.
Wash in colander. Place in a mid-size pot of 2/3 more water than beans.
Slow rolling boil for 10 minutes. Drain through colander, rinse beans and pot.
Repeat the boiling for 10 more minutes, drain, rinse beans and pot and for a third time.
Then cook 1 hour to an 1 1/2 hour til soft. Do NOT add salt or you will need to cook longer.
~1 T vegetable oil
Add salt
simmer
Mini dumplings
~ 1 T crisco add to ~cup self rising flour extra for added if needed
Add buttermilk mix to a stiff biscuit dough
pinch off ~ 3/4 inch dough and roll into balls before putting them into pinto beans as they cook.
Then do a 20 min covered slow simmer.
serve with veggies.
Options-
ground beef (cook separate from beans and add after beans are tender)
onions and green peppers
crumbled crispy bacon
dumplings
1/2 small Great Value bag of Pinto Beans is enough for 2 people.
Spread out beans to check for rocks, twigs, cracked or bad beans. Discard these.
Wash in colander. Place in a mid-size pot of 2/3 more water than beans.
Slow rolling boil for 10 minutes. Drain through colander, rinse beans and pot.
Repeat the boiling for 10 more minutes, drain, rinse beans and pot and for a third time.
Then cook 1 hour to an 1 1/2 hour til soft. Do NOT add salt or you will need to cook longer.
~1 T vegetable oil
Add salt
simmer
Mini dumplings
~ 1 T crisco add to ~cup self rising flour extra for added if needed
Add buttermilk mix to a stiff biscuit dough
pinch off ~ 3/4 inch dough and roll into balls before putting them into pinto beans as they cook.
Then do a 20 min covered slow simmer.
serve with veggies.
Options-
ground beef (cook separate from beans and add after beans are tender)
onions and green peppers
crumbled crispy bacon
dumplings