In West Bengal,
only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and cumin; less common spices were bay leaves, fenugreek, mustard seeds, coriander seeds, and masalas (for fish, meat, and chicken).
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut
oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive
oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon
mustard 1 garlic clove — minced pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts
only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
If using the cream,
only mix
oil,
mustard, and pepper.
Rather, the anchovy paste (look for a brand that contains
only anchovies,
oil, and salt — this is the brand I use) adds a nice salty umami flavor and helps the
oil and vinegar emulsify, much like a bit of
mustard would do.
There is an enormous consumption of chillies in India, as both rich and poor daily use them, and they form an important ingredient in the curries and chutneys in general use, when ground into a paste between two stones, with a little
mustard, lard,
oil, ginger and salt, this forms the
only seasoning which the millions of poor in the East can obtain to flavour their insipid rice.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves
only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon
mustard 1/2 cup olive
oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
I use all the rest of the familiar Caesar dressing ingredients — anchovies, lemon, garlic,
mustard, Parmesan cheese, and
only about 1 Tbs of olive
oil!!
1/2 cup diced toasted hazelnuts (or other favorite nuts) 1 pound beets, peeled 1 pound butternut squash, peeled Tops (greens
only) of 3 or 4 green onions 1/4 cup diced cilantro, plus more for garnish 2 tablespoons extra virgin olive
oil 2 tablespoons balsamic vinegar 1 tablespoon honey maple syrup 2 teaspoons spicy brown
mustard Dash of cinnamon Salt and pepper to taste
the dressing: + 1 anchovy filet + 2 cloves garlic + 1/4 avocado + 1/4 preserved lemon, meat
only + 1 t dijon
mustard + 1/4 cup fresh lemon juice + 1/4 cup algae
oil or olive
oil
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive
oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves
only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow
mustard 1 clove garlic (peeled, minced) 1/2 cup canola
oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive
oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
ingredients ROASTED VEGETABLES: 1 24 - ounce bag baby medley potatoes 1 head fennel (stem removed, cored, cut into 1 / 2 - inch wedges) 2 large carrots (peeled, cut into 1 - inch pieces on a bias) 4 cloves garlic (skin - on) 1 lemon (cut in half widthwise then halves quartered) 2 tablespoons thyme (leaves
only) 1 tablespoon cumin seeds (crushed) 1 tablespoon coriander seeds (crushed) 1/4 cup olive
oil Kosher salt and freshly cracked black pepper (to taste)
MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to
MUSTARD, TARRAGON AND PANKO CRUSTED BONE - IN PRIME RIB: 1 4 - 6 pound 3 - rib standing prime rib roast 1/2 cup English
mustard 1/4 cup extra-virgin olive oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves only, chopped) Kosher salt and freshly ground black pepper (to
mustard 1/4 cup extra-virgin olive
oil 2 cups panko breadcrumbs 1/4 cup tarragon (leaves
only, chopped) Kosher salt and freshly ground black pepper (to taste)
* 4 1 1/2 - to 2 - inch - thick bone - in heritage pork rib chops * 2 teaspoons coarse kosher salt * 2 teaspoons chopped fresh thyme * 1 teaspoon finely chopped fresh rosemary * 1 teaspoon freshly ground black pepper * 2 bacon slices, coarsely chopped * Olive
oil (optional) * 4 cups thinly sliced leeks (white and pale green parts
only; about 3 large) * 3 garlic cloves, minced * 1/4 cup brandy * 1 cup low - salt chicken broth * 2 teaspoons finely chopped fresh sage * 2 tablespoons Dijon
mustard * 1/3 cup crème fraîche or sour cream
If this is a seed that should be consumed in
only tiny quantities (like
mustard or even wheat for that matter), I think consuming
only one portion, the
oil, of the seed, and highly processed at that, is a bad idea!
Squeeze juice from a fresh lemon and a sweet orange into a mixing bowl; stir in a few drops of dijon
mustard; grate a teaspoon each of the lemon and orange rind into the mix; sprinkle with white (
only) balsamic vinegar and whisk in your favourite
oil.