Taking
a teaspoon of mustard seeds seeped in boiling water can help to induce vomiting, and thus ensure that you get rid of the toxic substance before any harm is done.
I added
a teaspoon of mustard seeds to the oil and let them crackle before adding the onion.
Not exact matches
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon
mustard juice
of 1/2 a lemon 1/2
teaspoon caraway
seeds 1/4
teaspoon salt 1/4
teaspoon fresh ground black pepper zest
of 1/2 lemon plus more salt and pepper to taste
1 1/2 cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2
teaspoon salt 1 tablespoon
mustard seeds 3/4 cup Champagne vinegar or white wine vinegar 1/4 cup honey
2 cups sugar (1/2 cup per pound
of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1
teaspoon ground turmeric 4 tablespoon
mustard seeds 4 tablespoon coriander
seeds (if ground, use 1
teaspoon) 1
teaspoon celery
seed
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower
seeds kernels 3/4 cup / 1 oz / 30g freshly grated Parmesan 100g / 3.5 oz / 1/2 cup cubed feta 2
teaspoons whole - grain
mustard 2 large eggs, lightly beaten 3/4 cup / 180 ml milk 2 cups flour (see headnote!)
Add one tablespoon chopped cilantro, one
teaspoon of minced serrano chile, one
teaspoon of ground
mustard seed, one tablespoon
of lemon juice, 1/4
teaspoon of salt, and 1/4
teaspoon of olive oil.
6 pounds medium cucumbers 1 1/2 cups sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays
of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2
teaspoons turmeric 1 1/2
teaspoons celery
seed 2 tablespoons
mustard seed 3 cups white vinegar
Place the potatoes on a rimmed baking sheet and toss with the cumin
seeds, fennel
seeds, yellow
mustard seeds, nigella
seeds, ground turmeric, the zest and juice
of 2 limes, garlic and 2
teaspoons of the salt.
6 pounds ripe tomatoes, chopped 1 small purple onion, peeled and chopped 2
teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4
teaspoon salt Dash
of white pepper 1/2
teaspoon habanero powder (or more to taste) 1 cinnamon stick, halved 1/2 whole nutmeg, tapped carefully with a hammer to split 1/2
teaspoon mustard seeds 1
teaspoon fennel
seeds
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
2 tablespoons vegetable or olive oil 1
teaspoon mustard seeds 1
teaspoon cumin
seeds 1/2
teaspoon fenugreek
seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2
teaspoon salt 1/4 cup cilantro or mint leaves for garnish
salt and pepper to taste 1 large handful
of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower
seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2
teaspoons whole - grain
mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4
teaspoons aluminum free baking powder 1
teaspoon fine - grain sea salt
1 cup dry white wine 1 clove garlic, minced 1
teaspoon celery
seeds 1
teaspoon allspice or allspice berries 1/2
teaspoon salt 1/4
teaspoon cloves or 3 whole cloves 1/8
teaspoon freshly grated nutmeg 1 cup yellow
mustard seeds 4 tablespoons
of vinegar (malt vinegar preferred)
for the burgers 2 cups shelled edamame or fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin
seeds 1
teaspoon cumin
seeds 1
teaspoon coriander
seeds 1/2
teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup ground chia or flax
seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice
of 1 lime 1 small red chili —
seeded and minced 1/4
teaspoon red pepper flakes Large handful fresh mint leaves — chopped sea salt to taste
· 2,2 pounds (1 kg) boneless skinless chicken breasts, trimmed
of any excess fat and cut into large bite - sized pieces · 1
teaspoon dried marjoram · 1
teaspoon dried rosemary · 1 tablespoon
mustard · olive oil · 8 wooden skewers · 6 tablespoons
of sesame
seeds
In each
of two hot, sterilized canning jars, place 1 lemon slice, 1/2
teaspoon salt, 1 tablespoon sugar, 1 garlic clove, 1/2
teaspoon mustard seed, 1/8
teaspoon red pepper flakes, 6 black peppercorns, and 1 whole clove.
Tangy
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination
of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain
mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt t
mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery
seed 1/8
teaspoon black pepper 1/8
teaspoon ground red pepper Salt to taste
1/2
of a 4 - pound spaghetti squash, with the
seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce,
seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard,
mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4
teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil
Stir in the whole - grain
mustard and 1 tablespoon plus 2
teaspoons of the drained pickled
mustard seeds (save the rest for another use).
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2
teaspoon sea salt Freshly ground black pepper to taste 2
teaspoon chipotle hot sauce (see note) 1
teaspoon chile powder 1
teaspoon cumin 1
teaspoon mustard seed 1/2
teaspoon dried oregano 1/2
teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans
of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2
teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2
teaspoons gluten - free tamari 2
teaspoons tomato paste 1
teaspoon grainy
mustard 1
teaspoon onion powder 1
teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno,
seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1
teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2
teaspoon black
mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4
teaspoons ground cumin (preferably freshly ground) 1/2
teaspoon ground turmeric 1/2
teaspoon coriander or garam masala Pinch asafetida (see note above) 1
teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1
teaspoon salt Freshly squeezed lime juice, optional
Instead
of doing the cashews with
mustard I added about a
teaspoon of whole
seed dijon
mustard after adding the coconut mixture and 1/2 tsp
of garam masala.
Some optional additions you might like include 1
teaspoon of caraway
seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain
mustard (add at the end.)
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin
seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1
teaspoon of baking powder 1/2
teaspoon of baking soda 1
teaspoon of mustard powder 1/4
teaspoon of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon
mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower
seeds (or more pumpkin
seeds if you prefer) for sprinkling on top
3 pounds medium beets, greens removed (leave a half inch
of stem) 2
teaspoon whole allspice 1
teaspoon whole cloves 2
teaspoons yellow
mustard seeds 1 1/2
teaspoons salt 2 1/2 cups apple cider vinegar 1 cup water 1/2 cup sugar 1/2 cup maple syrup A few sprigs
of fresh thyme 6 bay leaves 1 large onion, thinly sliced
* 2 ripe avocados, cut in half and pits removed * juice
of 1/2 lime * 1/2
teaspoon fine sea salt * 1/2 cup chopped cilantro * 1 tablespoon organic, extra virgin coconut oil * 1
teaspoon black
mustard seeds * 1/2
teaspoon fennel
seeds * 1/2
teaspoon cumin
seeds * 1/2 medium yellow onion, minced * 2 cloves garlic, minced * 1/2
teaspoon curry powder * 1 tablespoon minced jalapeno chile (or more to taste) * 1 medium tomato, chopped
Place 1 tablespoon
mustard seed and 1 1/2
teaspoons celery
seed in the bottom
of each clean, hot pint jar.
Mustard sauce is made from grinding mustard seeds, red chiles, and turmeric (plus optional ginger and coriander seeds)-- use one red chile for one tablespoon of mustard seeds and one teaspoon of ginger and coriander seeds — and add water until you achieve a creamy, but non runny, consi
Mustard sauce is made from grinding
mustard seeds, red chiles, and turmeric (plus optional ginger and coriander seeds)-- use one red chile for one tablespoon of mustard seeds and one teaspoon of ginger and coriander seeds — and add water until you achieve a creamy, but non runny, consi
mustard seeds, red chiles, and turmeric (plus optional ginger and coriander
seeds)-- use one red chile for one tablespoon
of mustard seeds and one teaspoon of ginger and coriander seeds — and add water until you achieve a creamy, but non runny, consi
mustard seeds and one
teaspoon of ginger and coriander
seeds — and add water until you achieve a creamy, but non runny, consistency.
1 cup lentils (I used puy, but green or black would work just as well) 1
teaspoon black
mustard seeds 1/2
teaspoon black peppercorns 1
teaspoon sea salt pinch
of cayenne pepper juice
of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno —
seeded and minced
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and
seeds removed, rehydrated and chopped, buy here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1 cup tomato sauce 2 cups beef broth 1/4 cup cider vinegar Juice
of 1 lemon 1 tablespoon prepared
mustard 1 tablespoon brown sugar 1/2
teaspoon dried oregano 1/8
teaspoon ground habanero chile Freshly ground black pepper
1 pound Brussels sprouts, thinly sliced Generous pinch
of salt 2
teaspoons Dijon
mustard 2
teaspoons maple syrup 2 tablespoons lemon juice or apple cider vinegar 1/4 cup extra-virgin olive oil Salt and pepper, to taste 1/2 cup dried cranberries, chopped 1/2 cup almonds, toasted and chopped 1/2 pomegranate,
seeded 1 small apple, finely chopped (optional, but delicious!)
Ingredients 1 1/2 pound acorn squash 2
teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2
teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2
teaspoon black
mustard seeds pinch
of asafetida (hing) 1/2
teaspoon cumin
seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4
teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2
teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1/3 cup whole - wheat panko breadcrumbs 2
teaspoons sesame
seeds (optional) 1
teaspoon smoked paprika, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, finely chopped 2 garlic cloves, minced 1 pound 90 % lean ground beef 1 1/4
teaspoons kosher salt 3/4
teaspoon coarse black pepper 3 tablespoons tomato paste 2 tablespoons Dijon
mustard 2 tablespoons Worcestershire sauce 1 14.5 - ounce can diced tomatoes 1 1/4 cups grated sharp cheddar cheese, divided For serving: (optional) 1 cup chopped hearts
of romaine or iceberg lettuce 1/2 cup finely chopped bread - and - butter pickles
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level
teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and
seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2
teaspoon dried curry leaves, rehydrated and patted dry 1/2
teaspoon turmeric powder 1 quart water Juice
of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1
teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and
seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
3 dried chipotle peppers 3 dried allspice berries, ground (or 1/2
teaspoon ground allspice) 1 tablespoon
mustard seeds, ground (or 1 tablespoon
mustard powder) 1 clove, ground (or a pinch
of ground clove) 1
teaspoon turmeric 1/2
teaspoon red curry powder 1
teaspoon ground black pepper 1 tablespoon canola oil 2 cloves garlic, minced 1 shallot, chopped 1/2 inch piece ginger, peeled and chopped 5 habaneros, finely chopped 1/2 mango, chopped 2 tablespoons white vinegar 3 tablespoons light brown sugar 1 tablespoon blackstrap molasses 1/4 cup pineapple juice
Make your own curry powder by grinding five
teaspoons of coriander
seeds, one
teaspoon fenugreek
seeds, one - half
teaspoon mustard seeds, one - half
teaspoon cumin
seeds, two
teaspoons turmeric powder, 5 cloves, one and one - half sticks
of cinnamon, and one large bay leaf.
2 large Himalayan Salt Blocks (6x9x2) or The Meadow's Gravlax Starter Set (two 4x8x2) Bunch
of fresh dill sprigs 2
teaspoons freshly ground white pepper 1/2
teaspoon coriander
seeds 1/2
teaspoon dry yellow
mustard 1/4 cup brown sugar 1 pound salmon fillet, skin on, pin bones removed Melba toast or crackers for serving
ZUCCHINI RELISH 1 large or 2 small zucchini 1/2 sweet red pepper 1 small onion 1 clove garlic, mashed 1/4
teaspoon each
of spices such as ground
mustard, Chinese five - spice powder, ground allspice, ground cumin 1 tablespoon sea salt 1 oak or grape leaf, optional Scoop out the zucchini
seeds and discard; process zucchini, red pepper, onion and garlic through the grater attachment
of a food processor (or grate by hand).
Ingredients: 1/2 cup quinoa 1 pound broccoli florets (1 large head
of broccoli) 1 1/2 cups shredded / grated carrots 1 large shallot, finely chopped 2 tablespoons finely chopped chives 1/3 cup chopped walnuts 1/3 cup chopped golden raisins 1 tablespoon hemp
seeds (optional) For the dressing: 4 tablespoons plus 1/2
teaspoon apple cider vinegar 4 1/2 tablespoons plain - non-fat Greek yogurt 4 1/2 tablespoons olive oil 1 1/2 tablespoons Dijon
mustard 1 1/2
teaspoons honey 3/4
teaspoon kosher salt 1/4
teaspoon fresh ground pepper
A few spices are pretty potent — just a
teaspoon of fenugreek
seeds, or
mustard seeds, has about as much as a few tomatoes.
4 large red potatoes, scrubbed 1/2 cup thinly sliced red onion 1 red or yellow bell pepper,
seeded and sliced 1/4 cup finely chopped fresh parsley 1/4 cup cider vinegar 2 tablespoons seasoned rice vinegar juice
of 1 lemon 2 garlic cloves, pressed 2
teaspoons stone - ground
mustard 1/2
teaspoon salt 1/4 — 1/2
teaspoon black pepper
Tangy Shredded Cabbage SaladAdapted from Ruta Kahate via SFGate.com, 6/8/07 Serves 4 2 cups tightly packed, shredded green cabbage (use the large holes
of the grater) 1 small serrano chile,
seeded and minced2 tablespoons fresh lemon juice, or more as needed1
teaspoon salt1 / 2
teaspoon sugar1 tablespoon canola oil1 / 2
teaspoon mustard seeds Instructions: In a medium bowl,...
Spoon a little
of this mixture onto each piece
of toast, with a pile
of smoked trout, half a
teaspoon of pickled
mustard seeds and a scattering
of cress.