Spicy Honey Mustard

1/4 cup yellow mustard seeds

1/4 cup brown mustard seeds
1/2 cup white wine vinegar
1/4 cup water
1/4 cup honey
1/2 teaspoon sea salt

To prepare mustard seeds: In spice blender or mortar and pestle, grind yellow mustard seeds and brown mustard seeds until most are broken. In small bowl, combine seeds, vinegar and water. Cover. Let cure at room temperature for 24 hours.

NOTES:

• Did not make a pint as it said
• More "spicy" than "honey" but definitely good.
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Whole Grain Mustard

AKA Nick's Craft Mustard

Makes about 2 cups

½ cup apple cider vinegar
¼ cup yellow mustard seeds
¼ cup brown mustard seeds
¼ cup beer or water
2 teaspoons light brown sugar
¾ teaspoon salt

1. Combine vinegar, mustard seeds, and beer in medium bowl. Cover with plastic wrap and let stand at room temperature for at least 8 hours and up to 2 days.

2. Process soaked mustard seeds with sugar and salt in food processor until coarsely ground and thickened, about 1 minute, scraping down bowl as necessary.

3. Transfer mustard to container and let stand at room temperature until it achieves desired spiciness, then refrigerate for up to 2 months.

NOTES:

• We were in a bit of a hurry to get this started so just lightly processed the seeds in the little electric coffee grinder first and basically skipped the first step.
• On the "beer or water" option, use beer.
• Very good, would definitely make again!
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Cut out Sugar Cookies

This recipe was everything it promised!

• It requires NO CHILLING!
• The dough can be frozen!
• The baked cookies can be frozen!
• The decorated cookies can be frozen!
• And more importantly, it's yummy.

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 c sugar 

2 sticks (salted) butter, cold & cut into chunks

1 egg

3/4 tsp pure vanilla extract

1/2 tsp pure almond extract

Instructions:

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment lined baking sheets (I recommend freezing the cut out shapes on the baking sheet for 5 minutes before baking) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack. 

My Notes:  Seriously, this was the easiest to handle dough I've ever used!  If I could find a pie crust equivalent, I'd be set!

Source: Bake at 350

Update: one batch Mede 62 of these.

Marzipan

• 300g almond meal or blanched almonds 
• 150g powdered sugar 
• 2 egg whites 
• 1-2 tsp almond extract 

If using blanched almonds, grind to a very fine texture in blender (in batches) or food processor, just to the point where clumps of it start sticking together. You may need to sift and regrind a portion, depending on how thorough your first grind was. Add remaining ingredients and knead together (if you are using a food processor, you can probably switch to a plastic blade and do it all in there).

 Note: This was very much a case of playing it by ear. Adjust quantities as needed for the taste and texture desired. I keep meaning to get a bottle of Kirsch to have on hand, and would totally have subbed it for the extract here if I did.

Almond Roca

1 cup brown sugar
1/2 pound butter
3 almond hershey bars, chopped

Chop bars and place on cookie sheet.
Melt better, add sugar and stir constantly.
Turn head down to keep boiling until 280 degrees.
Pour over candy bars and quickly spread it around with the back of a spoon.

Store in a dry place.
And you'll probably want a double batch.

Creamy Tomato Basil Soup

First of all, Molly's version:

Ingredients
1 medium onion
2 Tbsp butter
2 cans diced tomatoes
2 cans tomato soup
1 1/2 cups milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
1/4 tsp garlic powder
1 8 oz package cream cheese, cubed
Directions:
Saute onions in butter. Stir in tomatoes, soup, milk, and spices. Bring to a boil. Reduce heat, cover, and simmer ten minutes. Stir in cheese until melted (or "melty").

I was making it for a group so I needed a bigger batch and I had some random, related things on hand so this is what I did:

• 2 (on the small side of) medium onions, chopped 
• Saute in some butter
• 1 carton of Aldi's Roasted Red Pepper Tomato soup
• a bunch of leaves from my basil plant
• 16 ounces of softened cream cheese

Puree it all with an immersion blender, heat, then add:

• 2 tsp. paprika
• 3/4 tsp garlic powder
• 2 28 ounce cans of petite diced tomatoes

Heat and serve with buttery croutons.

It was a hit with the Core Team!

Apologies for the terrible picture.  It tastes much better than this makes it look.

Skillet Chicken with Artichokes

4 large boneless skinless chicken breast halves
3/4 teaspoon salt-free herb seasoning
1 jar (6 ounces) marinated quartered artichoke hearts, drained and marinade reserved
1 tablespoon all-purpose flour
1/2 cup water
1/4 cup dry white wine or water
1 teaspoon chicken bouillon granules
12 small fresh mushrooms, cut in half
1 tablespoon minced fresh parsley

• Sprinkle chicken with herb seasoning. In a medium skillet, heat 3 tablespoons of the reserved marinade. Add chicken and brown 3-4 minutes on each side.
• Drain all but 1 tablespoon of marinade in skillet. Push chicken to one side and stir in flour. 
• Add the water, wine and bouillon. Stir until mixture boils and sauce is lightly thickened. 
• Stir in the artichokes and mushrooms. 
• Cover and simmer on very low heat 20 minutes or until the chicken is tender. 
• Sprinkle with parsley. 
• Serve on a bed of rice or noodles. 
• Yield: 4 servings.

NOTES:

• Obviously not my picture.  In fact, my chicken was a little on the grey-ish side.  Not my first choice, and I'm not sure if it can be attributed to the cast iron pan or the artichoke marinade.
• I didn't have dry white wine, but that would be really good.  (And now a decent German white or two is on my Costco list.)
• I used canned mushrooms and dried parsley.  Fresh mushrooms would be nicer looking, but after cooking 20 minutes I'm sure the texture of canned vs. fresh is identical.  Dried parsley was fine and I would not hesitate to do it that way again.
• Very good and super easy.  I would definitely make this again.
• I served it over brown rice.
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