mustard

A few weekends ago, while vacationing in Brooklyn (a mere train ride away, yes, but sometimes it feels like light years from Manhattan), I was able to finally visit Fairway. Boy, what a fantastic selection of condiments!

Being the mustard fanatic that I am, I picked up few jars.

I couldn't resist this Scottish vodka chili mustard, though I haven't opened it yet and haven't a clue what I'll do with it.


I bought a couple of standard Maille mustards and then combined them -- one, a spicy Dijon mustard and another, the whole grain variety.

And what to do with that mustard but to pair it with whole wheat pretzel sticks?

meatloaf

Remember those beans I had leftover from my um, healthy enchilada casserole? What to do with them? I wanted to try something different, and not just mash 'em up and stuff them inside a tortilla.

In the nick of time, I found this Magical Loaf Studio, plugged in the ingredients I had on hand, and voila! "Meat"loaf!


Some slight changes I made to the suggested recipe include:

I reduced the olive oil to one tablespoon.

I had no nuts on hand and thus, left them out.

The mixed vegetables I had available were an organic mixed frozen blend from Trader Joe's. I simply defrosted them and continued with the recipe.

While the recipe called for two tablespoons of tamari, I would increase it to three when making this again -- the loaf could have used a bit more salt.

I sprinkled the egg replacer over the bean and rice mixture rather than adding it to water first. In fact, I needed very little liquid whatsoever to bring the loaf together.

Crunchy edges!

Drizzled with barbecue sauce!

Served with peas to maximize the comfort food factor!

BEAN & RICE "MEAT"LOAF

Serves four

Recipe adapted from: Jennifer McCann

1 T olive oil
1 medium onion, diced
1 medium garlic clove, diced
1 c. frozen mixed vegetables, defrosted and chopped
1 c. canned pinto beans
1 c. canned black beans
1 c. cooked brown rice
1/4 c. water
1/4 t dried thyme
1/4 t dried rosemary
1/2 t dried sage
1/4 t dried oregano
1 t ground cumin
2 heaping T Now Foods Nutritional Yeast Flakes
3 T San-J Reduced-Sodium Tamari
1 scant T Ener-G Egg Replacer, as needed

Preheat the oven to 350 degrees. Spray a loaf pan or 8x8 square baking pan with non-stick spray and set aside. An 8x8 pan will allow for crunchier edges.

Saute onion, garlic, and mixed vegetables in olive oil until soft. Add to a large mixing bowl along with the remaining ingredients.

Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. You may not need to add any liquid if the mixture is very moist. Add more Egg Replacer and/or rice as needed if the loaf seems too wet.

Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.

Let the loaf cool in the pan for 10 to 15 minutes, and then turn out onto a plate or platter and slice.

Cold leftover slices of make a great sandwich filling.

popcorn

In other movie snack news, I've come to realize how much I love popcorn.



I recommend the snack to my patients, much to their delight, as whole grains have been found to be cardioprotective.

After touting its benefits all day, I often eat a mini-bag while watching television at night.

I sneak microwave popcorn into movie theaters, lest I be tempted by its higher-fat form. (But who are we kidding? I've been known to grab handfuls from my friends' buckets beside me.)



I sprinkle on cinnamon sugar when i'm craving something sweet.

I sprinkle on nutrtional yeast when i'm craving something savory.

I dip it in Sriracha sauce or cover it in cayenne powder.



I'm inspired to try this...

CHOCOLATE POPCORN TRAIL MIX
Recipe courtesy of: Kraft

Serves eight

2 squares semi-sweet baking chocolate
2 cups popped reduced-sodium reduced-fat microwave popcorn
2 cups spoon-size shredded wheat cereal
1 cup dried cranberries

Melt chocolate, either in double boiler or in large microwaveable bowl on high for 1 minute, stirring after 30 seconds. Stir until completely melted.

Add popcorn and cereal; toss to evenly coat.

Spread into single layer on large sheet of wax paper; cool. Toss with cranberries before serving.

tootsie pop

Oh, how I love thee, Tootsie Pop.

This was never one of my favorite candies. I'm a bona-fide chocoholic, and though the Tootsie in the Tootsie Pop is apparently "chocolate", it was never a treat I would walk out of my way for. (Now, Cadbury Mini Eggs during Easter season are a whole other story, folks.)

Imagine my surprise, then, when I bought a bag on a whim and now just can't get enough! They make the perfect movie snack: one Pop lasts at least a half hour.

Favorite flavors include Cherry, Raspberry, and Chocolate (go figure). Now, if only they would sell these gems in single-flavored packs...