Tag Archives: grain mustard

Double Mustard Roasted Potatoes

12 May

These are an updated version of my Mustard Roasted Potatoes… double the magic, double the fun with two times the mustard.  Dijon and Grain Mustard are my absolute favorite mustards and they make a zesty potato, worthy of celebrating the Moms in your life.

Great with a Tofu Scramble filled with tomatoes, peppers, onions and grape tomatoes.  Super colorful, super tasty and great vegetable-based protein too.


Double Mustard Roasted Potatoes


2lbs red-skinned potatoes, cut in fourths
3 tbs Dijon mustard
3 tbs whole grain mustard
2 garlic cloves, finely chopped
1 tbs Italian Seasonings
Salt and Freshly Cracked Black Pepper to taste
2 tbs Olive Oil and a little more to grease the baking sheet


  1. Pre-heat oven to 425F.
  2. In a large bowl, mix together the mustards, garlic, Italian Seasonings, olive oil, salt and pepper.

Double Mustard Potatoes - INgredients

3.  Add the cut-up potatoes to the bowl and toss to coat the potatoes well with the mustard mixture.

Double Mustard Roasted Potatoes

4.  Transfer the potatoes to an oiled baking dish, making sure the potatoes are in one single layer.

5.  Roast for 40-45 minutes until the potatoes are cooked thru, tender on the inside and crispy and golden on the outside.

Double Mustard  Roasted Potatoes

Make your own mustard!!!

17 Apr

Have you made your own mustard? Ever? I hadn’t until now…

It’s super easy. All you really need is time and a blender. Oh, and mustard seeds. I bought mine at The Spice and Tea Exchange store in Boca Raton. I have not seen mustard seeds sold here in Puerto Rico, so out of curiosity I bought an ounce of mixed yellow and brown mustard seeds. Together they measured about ¼ cup.

Here’s how I made it…



1/8 cup yellow mustard seeds
1/8 cup brown mustard seeds
¼ cup apple cider vinegar
¼ tsp salt
1 tsp brown sugar
  1. Place the mustard seeds and vinegar in a small bowl with a tight lid. Let them soak at room temperature for 2 days.

Grain Mustard Soaking 2


2.  After 2 days, I transferred the seeds and liquid to my Magic Bullet. Add salt and sugar. Puree until a mustard paste is forms but you can still see whole seeds. Transfer to an airtight container and let it rest for 2 days before using.

I rested this for over 2 days in the fridge and the taste is SHARP!!! But I do enjoy very sharp flavors… in my cheese and my mustard. But I was told by a friend that if you leave it out at room temperature for a few days and then refrigerate it, that the taste will be much mellower. The cold from the fridge stops the mellowing process. So that something to think about.

This is the perfect mustard to dress your favorite sandwich or even to roast some potatoes in. It’s sharp, spicy and very easy to make.

Have you made your own mustard?? Tell me all about it…

Steamed Broccoli with Grain Mustard Vinaigrette

4 Nov

The other day I was talking over Skype with my friend from high school, Clari, who now lives in Izmir, Turkey about one of her favorite dishes to make.  She gave me a bunch of Turkish recipes I hope to try for me and you soon.  I would rather eat them while traveling in Turkey first, really, but I will try them here if I do not win the Lotto first.   She mentioned that one of her favorites is Steamed Broccoli with a Yellow Lemon Vinaigrette.  

I was very surprised to hear her story about how her mom does not like the steamed broccoli with lemon combination at all, but her little 5-year old daughter, Kayra, loves it.  The thing is that I love it too…  After our last yoga retreat, I was craving steamed broccoli over olive oil mashed potatoes.  I just needed something to jazz up the broccoli and vinaigrette was just the answer.

So even across the Atlantic, in 2 different continents, two friends love the same dish.  Here’s how I do it…



½ a head of broccoli florets
1 tsp grain mustard
Juice of ½ a yellow lemon
About ¼ cup of extra-virgin olive oil
Salt and pepper to taste


I usually make this with my Olive Oil Mashed Potatoes… so when I finish boiling the potatoes, I place the broccoli florets on top of the potatoes and cover the pot again and turn off the heat.  I let them steam with the steam and heat from the potatoes.



  1. If you’re making this on its own…  just bring to a boil about ½ inch of salted water in a small saucepan, place the broccoli florets in the pot, cover and turn off  the stove.  The broccoli will cook enough with just that steam that is in the pot.
  2. In about 5-6 minutes, the broccoli will be bright green, cooked, but still have some crunch to it.  I do not like over cooked, limp, opaque green broccoli at all.
  3. While the broccoli is steaming, make the vinaigrette – in a bowl or a jar mix together the mustard, lemon juice, salt, pepper and oil and whisk vigorously until well combined and emulsified.
  4. Drizzle the vinaigrette over the broccoli when you’re ready to eat.  I drizzle the left-over vinaigrette over the mashed potatoes too and it tastes awesome.


This vinaigrette works very well with any kind of steamed veggies – cauliflower, green beans, etc.  It’s super versatile as a salad dressing too.  Maybe this way, your kids might like to eat their broccoli too just like Kayra loves it.

Mustard Vinaigrette

11 Jan

It’s the time of New Year resolutions… another one of mine – eat more salads at home.

I tend to eat big salads when I eat out or a side salad when I feel what I am eating is not that healthy – like a pizza. I try to add more nutrition by accompanying whatever I am having with a salad. But at home, sometimes I get lazy. But I have noticed that when I am hooked to the taste of an awesome dressing, I look forward to eating a salad at home everyday.

This is my new vice – Mustard Vinaigrette. Easy, tasty, and goes well with any greens and vegetables you might fancy in your salad. I did this to accompany my not-so-healthy veggie “chicken” nuggets.

I make this by “eye-balling” the ingredients… so bear with me here on the quantities.



1 tbs Dijon or Grain Mustard
1 tbs Apple cider vinegar
Salt and Pepper to taste
Extra-virgin Olive oil
  1. In the same bowl you’ll prepare your salad, whisk together the vinegar, mustard, salt and pepper.
  2. Then, pour olive oil slowly while whisking it in, until you get a nice emulsified dressing mixture.
  3. Taste to adjust any seasonings.
  4.  Add any greens and vegetables you crave on your salad.

I am sure you could use this vinaigrette to season grilled vegetables – like portobello mushrooms, peppers, onions, etc.


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