Showing posts with label mustard. Show all posts
Showing posts with label mustard. Show all posts

Sunday, January 30, 2011

Two Vegetarian BBQ Sides

I just finished writing out the recipe for slow cooker BBQ ribs which my husband is going to make late tonight (its already 10) so they are ready for our friend to come over tomorrow afternoon. I hope they eat them all because my self control around ribs is not that strong. I think that is the hardest thing about having so many food intolerances... if the food isn't in my house, I have no problem. I can resist at other people's homes and at restaurants but at the house it is almost impossible. With my husband being home slowly recovering from his accident so many of the foods that I have a hard time resisting are in the house... chips, bread, meat, etc. I'm trying hard but I think tomorrow night my stomach will hurt!


So here are two vegetarian (I even think vegan) BBQ sides. I had such a taste for BBQ beans last Sunday and even with my traumatic experience, I was able to make them. I also saw cauliflower on sale at the store, and although I had never eaten it before, I wanted to add it to my roasted vegetable recipe. I was really surprised on how well everything turned out and the fact that I ate the cauliflower and didn't gag. It was actually good, but I couldn't eat too much because of my gastroparesis. I am planning on making these sides this summer for one of our family reunion picnics. Both dishes would work wonderfully with grilled entrees or are great by themselves for vegetarians who love the taste of BBQ.

Barbecue Baked Beans


Ingredients
1 Tbs of olive oil
1 cup of onions, chopped
4 cloves of garlic, chopped
4- 15 oz cans of navy beans, drained
1/4 cup of molasses
1/2 of barbecue sauce
1/4 cup of yellow mustard
1 Tbs of apple cider vinegar
2 tsp of crushed red pepper flakes
Salt and pepper to taste

Put olive oil in saucepan and saute onions and garlic until soft. Add the beans, barbecue sauce, mustard, molasses, vinegar, red pepper and salt and pepper to taste. Mix ingredients and then put heat on slow. Simmer for 20 minutes, stirring often.

Roasted Barbecue Vegetables


Ingredients
2 potatoes, cut into 1 inch chunks
2 sweet potatoes, cut into 1 inch chunks
1 large onion, cut into wedges
2 cauliflower heads, cut into florets
BBQ rub/seasoning (I used Famous Dave's rub)
4 Tbs olive oil

Heat oven to 450 degrees. Put cauliflower and onions into a bowl and toss with 2 Tbs olive oil. Sprinkle with BBQ rub, as much as you would like to flavor the vegetables and toss again. Put vegetables on a foil lined cookie sheet and put on a middle rack. Cook for 25 - 35 minutes stirring and turning over occasionally.

Boil a pot of water. Place the potatoes in the pot and parboil for 2 minutes. Drain, then put the potatoes in a bowl and toss with 2 Tbs of olive oil. Sprinkle with BBQ rub using as much as you would like to flavor the potatoes and toss again. Put the potatoes on a foil lined cookie sheet and cook for around 45 minutes. Both the cauliflower and potatoes can be in the oven at the same time and you may want to start with the potatoes so that all the vegetables are done at the same time. Mix the onions, cauliflower and potatoes together and add salt and pepper or more bbq seasoning if needed.

Saturday, January 1, 2011

2 Sides: Curried Swiss Chard and Broccoli with Mustard Vinaigrette

Happy New Years! I'm a bit tired but made another cool dish today for lunch so I have to get some of my others posted before I forget them.


These two dishes are great sides. I made the broccoli slaw first a few weeks ago. It was the first time I have ever tried broccoli and I thought it was tasty (for broccoli). However, since I have always been told not to eat broccoli with GP, I only had a few bites.

The second side dish, curried swiss chard, is a visually stunning dish. In Barbara Kingsolver's books she kept singing the praises of swiss chard and how beautiful the rainbow chard is, so I wanted to try. I found a curry recipe in my Color Me Vegan cookbook but didn't have any curry paste, so I improvised. I looked at a few good recipes online that only needed curry powder and created this side for my family Christmas lunch. I didn't like the taste of chard, so unfortunately it is crossed off my new foods list, but everyone else liked the dish and my mom asked for the recipe. The best part is, the chard is so cheap! I got a bunch for $1.35 and it was organic.

Curried Swiss Chard



Ingredients
1 bunch of swiss chard
1 medium onion
2 cloves of garlic
1 Tbs of curry powder
olive oil
salt and pepper to taste

Cut off the tough ends of the swiss chard and throw them away. Then chop the stems (up to the leaves) in 1/2 inch thick pieces. Heat a saute pan on medium heat and add olive oil. Add onions, garlic, and stems to the pan and saute until tender.

Chop the green leaves and cook them until wilted. Take off of heat. Stir in the curry powder and add salt and pepper to taste.

Broccoli with Mustard Vinaigrette



Ingredients
1 pound of steamed broccoli
2 tbs of whole grain mustard
4 tbs of rice wine vinegar
2 tsp of honey
1/2 tsp of garlic powder
salt and pepper to taste

Put the steamed broccoli in the food processor and pulse until it is in big chunks (like pre-made broccoli slaw. Combine the other ingredients in a small bowl and whisk together. Then pour over broccoli and mix.