Mista Dale's Gourmet Mustard Slaw

After Tennessee's late but fairly brief stint at winter, spring is in the air!!  We have finally turned off the heat, and when we had people over a couple nights ago, we opened the windows to a breezy evening with only the slightest chill; it was fantastic.

tuna cakes w/ jalapeno mustard slaw

With nice weather comes one of my all time favorite activities, cooking out!  So I thought I would take a moment to share my newest condiment craze:  Mista Dale's Gourmet Mustard Slaw.  I met Dale and his wife at work while they were demo-ing their mustard slaw.  Not only are they some of the nicest people you will ever meet, they have a unique and delicious product that is incredibly versatile.  Obviously great on hot dogs, it is also wonderful on chicken sandwiches, with fried shrimp, and our most recent use of it, on tuna cakes.  It is slightly sweet, tangy, and had a gentle cabbage crunch that sings for summer barbecues!  Surprise, surprise, I like the spicy.  Even better is the jalapeno, but this variety seems elusive and is not always available.

Created right here in Nashville, I am lucky that I can buy this stuff at area Krogers.  But if you do not have a Kroger near you, or your local Kroger hasn't fully stocked their shelves with jars, you are in luck!  You can order Mista Dale's mustard slaw from the website!  Follow them on Facebook to find out where they will be demo-ing next and for great ideas.

Pre-Tournament Menu

Tomorrow the hubs has a Brazilian jiu jitsu tournament.  He registered for the 195 division (that is with the gi on).  That meant we needed to really watch what we at this past week.  He only needed to loose a couple of pounds which is no biggie, but if you weigh in over weight you don't get to compete at all.

So, to make sure everything was good and under control, we took a few easy steps:
1.  Limit carbohydrates.  I don't believe in cutting them out completely, and I absolutely do not believe in the no grain fad running amuck around here.  We stuck with whole grains like brown rice and quinoa.  Also, decreasing the amount of carb intake throughout the day so you are only eating a little bit at dinner.

2.  As little fat as possible, duh.  The hardest part about this is not always taking into consideration the amount of oil you use to cook things in.  I am guilty of it.  You slap some oil in the pan thinking "It's not like I am going to be eating all the oil".  But if you use more than necessary, your food will absorb extra oil that you don't need.

3.  Lean protein and lots of veggies. Also duh.  Lean protein is a given:  chicken breast, fish, etc.  I threw eggs and tofu into the mix to keep our healthy meals from becoming monotonous.  Yes, vegetables have carbs but I don't even think that counts.  They are nutritiously dense and have fiber which obviously fills you up and keeps you full.

4.  No dairy.  I love dairy and generally will not cut it out of a meal plan.  However, in a situation like this, dairy can quickly add fat and calories that you do not need.   This was not a strict rule for the entire day, I just cut dairy out of dinners.

Ok, so really all of those steps are pretty much common sense and "duh" rules.  But sometimes we all need a little reminder about what is going into our bodies.  So what did we eat this week?

Pre-Tournament Menu

Sunday: 

Seared Salmon w/ a BBQ dry rub, quinoa, quick braised kale w/ caramelized onions and roasted garlic

Monday 

Huevos Salad. It is a quick dinner staple in our house:  huge plate of lettuce, salsa, black beans, avocado, corn, and topped with a couple eggs.  I know it sounds odd, but it is like a taco salad; just with eggs instead of meat.

Tuesday

Crock Pot Chicken Cacciatore over brown rice w/ salad

Wednesday

Cauliflower Curry (no milk) w/ hard boiled eggs

Thursday

Roasted garlic herb salmon, broccoli, & quinoa w/ artichokes

Friday

Tofu Stirfry over whole grain pasta

Spinach, Bacon, & Smoked Gouda Quiche

This was the other half of my husband's birthday breakfast, along with sweet potato grits.  It may not seem like the manliest of dishes, but I have yet to meet a dude who doesn't like quiche (whether he admits it or not.)  Louis will happily tell you how much he loves it.  Egg pie with cheese and bacon?  What is there not to like?

Spinach, Bacon, & Smoked Gouda Quiche
1 9-in pie crust
2 C baby spinach, roughly chopped
4 slices thick bacon, cooked and chopped
8 large eggs
1/2 C milk
1/3 C shredded smoked gouda
salt and pepper

   Prick the bottom of the pie crust with a fork.  Pre-bake it at 350 deg F for 10 minutes.
   Add spinach, then bacon, and finally gouda to the pie shell.
   Mix eggs and milk, season with about 3/4 tsp salt and some freshly cracked black pepper.  Pour eggs over filling in pie crust.
   Bake at 350 deg F for 35-40 minutes, until it is set.  Let it rest for a few minutes before cutting.
   Serves 6.

Sweet Potato & Goat Cheese Grits

I first ran across the idea of sweet potato grits over at one of my all time favorite blogs, The Chubby Vegetarian.  Several weeks ago, for Louis's birthday I made a version of them for breakfast.  I cannot even begin to describe to you how much my husband loves sweet potatoes.  Goat cheese is another of his favorite things, so I threw that in there too. In my opinion, the key to good grits is more water and cooking them longer than the directions on the package say.

Sweet Potato Grits & Goat Cheese Grits
1 1/2 C water
1 Tbsp butter
1/2 tsp salt
1/2 C quick cooking grits
1 C mashed sweet potatoes*
~2 oz garlic and herb goat cheese

   Bring water, butter, and salt to a boil.  Add grits.  Cover, turn heat to med-low, and cook for 5-6 minutes**.
   Uncover and stir.  Continue cooking for another 4-5 minutes, stir frequently.  (If they start to get too stiff, add 1 Tbsp water at a time.)
   Add sweet potatoes and goat cheese.  Keep stirring and cook another 3-4 minutes.  When the goat cheese is fully incorporated, they should be done.
   Serves 4.

*Boil or bake one smallish sweet potato until it is very tender.  Mash it up (no skin) with a little bit of salt and  pepper.
**More often than not, I have issues with my grits boiling over.  To prevent this, use one pot size larger than you think you need.  Ex: For this amount of grits, I use the 2 qt instead of the 1 qt pot.

"Hippie" Crust & Fresh Tomato, Onion, and Spinach Pizza

It took me awhile to decide what to post today; I haven't cooked anything overly romantic or sexy/love inspired lately.  Then, I briefly became very depressed with my life, because I learned that there is such thing as a professional glitter artist and I am not one.  Then it hit me.  We love pizza.  Pizza always makes me feel better and homemade pizza is perfect for any occasion in my opinion.  I guess you be over the top gross for Valentine's Day and make it into a heart, but I feel like might lead uneven cutting and a possible fight over who is getting more pizza.

This crust has become our favorite.  It came out of having all these random "health food" items and wanting pizza, but wanting something a bit healthier than a white crust.  It has been dubbed "hippie" crust.  It is nutty, chewy, and crisps excellently on the bottom.  Because of the whole wheat flour, don't expect it to be soft and doughy.  This crust is much denser than regular pizza dough.

Hippie Crust
2 1/2 C whole wheat flour
1/3 C wheat bran (or wheat germ)
1/3 C ground flax seed
1/4 C chia seeds
1 pkg yeast
1 Tbsp honey
1 3/4 C very warm water
1/2 tsp salt
~1 C better for bread flour*
~2 Tbsp extra virgin olive oil

   Combine whole wheat flour, bran, seeds, and yeast.  Add honey and water.  Mix.  Let sit for 5-10 minutes, until bubbles form.
   Add salt and half cup better for bread flour.  Mix.  Add more flour if necessary.  The dough will come together and form a ball that is slightly sticky.  At this point, turn dough onto a floured surface and knead for 5-7 minutes (maybe up to 10 minutes)  When the dough is no longer sticky and feels uniform in texture, it is done.
   Put oil in a large glass or ceramic bowl.  Roll dough in oil.  Cover bowl with a damp towel, place in a warm area**, let rise for 1-1 1/2 hrs, until doubled in size.
   Punch down dough, form into pizza (enough for 2), let rise for 15-20 minutes.
   Pre-bake at 400 deg F for 5-7 minutes.
   Ready for whatever toppings your heart desires!

*You need the higher gluten content of the better for bread flour to play off the heaviness of the whole wheat flour.  It gives the finished product a much texture.
**I like to preheat my oven to 200 deg F while making the dough.  As soon as it is preheated, turn it off.  This creates a nice warm, moist environment perfect for rising dough.

Fresh Tomato, Onion, and Spinach Pizza
3 C fresh chopped spinach
1/4 of a lrg sweet onion, very thinly sliced
2 C shredded mozzarella
1/3 C parmesan
sauce:
1 1/2 C fresh chopped tomatoes (remove as much pulp as possible)
1/2 tsp salt
3/4 tsp dried basil
2 tsp roasted garlic

   Combine sauce ingredients, spread on pre-baked pizza crust.  Top with spinach and onions, then cheese.
   Bake at 400 deg F for about 12 minutes, until cheese is brown and bubbly.

Venison Tenderloin w/ Walnut, Parmesan, Herb Crust

This little piece of meat terrified me.  No joke.  It is strange that a little over a pound of meat (2 tenderloins) has the power to reduce me to quivering procrastination.  Because venison has next to no fat, it can over cook in an instant. The second it gets a hair past medium, it is basically ruined.  Honestly, you don't really want to cook it past medium-rare.  I took a couple of deep breaths, relaxed, and took it easy.... and it couldn't have been more perfect.

If don't have venison tenderloin, this crust would be great on pork tenderloin, even beef or chicken.  It is earthy, bright, and fresh.



Venison Tenderloin w/ Walnut, Parmesan, Herb Crust
2 venison tenderloins (between 1 1/4 and 1 1/2 lbs)

sea salt and fresh cracked black pepper
1/2 C freshly grated parmesan*
1/4 C walnuts, finely chopped
1/4 C chopped parsley
2 Tbsp extra virgin olive oil
1 lrg garlic clove, pasted
1 tsp dried rosemary
zest 1/2 lemon

   Combine parmesan, walnuts, herbs, garlic, lemon zest, and oil.
   Bring venison to room temp.  Liberally salt and pepper tenderloins.
   Heat a little oil over medium-hi heat in a large skillet.  Sear tenderloins on all sides.  It should not take more than 60-90 seconds per side. (I feel like small tenderloins have 3 sides.)
   Place tenderloins on a baking sheet.  Top with crust.  It will be loose, just press it down so it sits on top.
   400 deg F for 10 minutes for med-rare.
   Let it rest for 3-5 minutes.
   Serves 4.

Cauliflower in Tomato Curry

Cauliflower is such an underutilized vegetable.  I am guilty of bypassing it most weeks in the grocery store.  I love it raw, but cooking it has always been tricky for me.  It takes a lot longer to get a good cooked texture than most vegetables so generally, I just don't bother.  However, I am trying to get better and expand our vegetable intake to something other than kale, spinach, and broccoli (our favorites... seriously, we eat more broccoli between the two of us than most 4 person households.)  I am also trying to expand my Indian food repertoire; this easy recipe fits both needs.

It is a great side dish to tandoori chicken, or perfect for a vegetarian (or vegan) main dish.  You could even add some chunks of chicken or shrimp to the sauce for a substantial one pot meal.

Cauliflower in Tomato Curry

1 small onion, diced

2 Tbsp garlic ginger paste (equal parts garlic and ginger)

1/2 tsp cumin seeds

1/2 tsp cracked fenugreek

1/2 C water

1 14oz can diced tomatoes

1 8oz can tomato sauce

1/2 serrano

3/4 tsp ground coriander

1/4 tsp freshly ground grains of paradise (or black pepper)

1 lrg head cauliflower, broken down into bite-sized florets

1 lrg bell pepper, cut into chunks (your favorite color, I used yellow)

1 tsp salt*

2 tsp oil

1/4 C regular coconut milk or cream (optional)

   Heat about 2 tsp oil over medium heat in a large pot.  Saute onion until soft, about 5 minutes.  Add garlic-ginger paste, cumin, and fenugreek.  Cook about 1 1/2 minutes, stirring constantly so nothing burns.  Add water to deglaze pan, scrape up any bits that stuck to the bottom.

   Add the rest of the ingredients except the coconut milk.

   *I used no salt added tomato products.  Before adding any salt, taste the mixture and adjust salt as necessary.

   Simmer over med/med-low heat for about 30 minutes stirring occasionally, until the cauliflower is the desired texture.  Add more salt if it is needed.  Add coconut milk or cream if you would like, simmer for 5 minutes.

   Serves 4-6.  Serve over rice.

Coconut Stir-fry Sauce

This sauce is very similar to the coconut curry sauce I made for some lobster.  There are a few minor differences, so I decided make it a separate post.  This sauce is great for any stir-fry, but I especially like it with bay scallops or crispy tofu.

Coconut Stir-fry Sauce
1 14oz can coconut milk (lite or reg)
1 C water*
3 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp minced garlic
2 tsp grated ginger
2 tsp chopped cilantro (optional)
1 tsp sriracha or chili oil (more or less to taste)
2 Tbsp cornstarch mixed with about 2 tsp water to create a slurry

   Combine all ingredients except cornstarch.

Saute your veggies and meat (that have been properly seasoned) like any stir-fry.  About 5 minutes shy of everything being completely done, add sauce and bring to bubble.  Let it simmer for 4-5 minutes.  Slowly stir in half of cornstarch slurry.  Allow to cook 30 sec-1 min to see how much the sauce thickens.  Add more of the slurry until the consistency is reached.  Serve over rice or pasta.

*If you are making pasta with this, use the starchy, salted pasta water.  Omit water from the initial sauce, when you add the sauce to the stir-fry mix, add a cup of the pasta water.  This is the best way to make the sauce.

Crispy Tofu

Obviously we eat meat in my house.  So you may be wondering why I am writing about tofu.  It's because tofu is delicious when handled properly.  Not only it is tasty, it is nutritious and cheap.  You can buy a 1 lb block of organic tofu for under $2.00.

I think the biggest mistake people make when venturing into the world of tofu is buying the wrong texture.  If you want a dairy substitute for smoothies or cold dips, go with silken.  If dinner is what you are looking for, choose extra firm.  Knowing how to cook it is the next hurdle.

For extra firm tofu, cut it into slices.  I usually cut 6 slices if I am putting it into stirfry (cut it into cubes after it is cooked); 4 if we are eating it on its own.  Take a clean dish towel folded in half, place slices on half and fold the towel over the slices.  I like to place a cutting board on top for some added pressure.  Getting some of the water out will help it crisp up and give it a better texture.  Let it sit for at least 10 minutes and flip the whole towel package over half way through; the longer it sits the better.

Season the slices with salt and pepper or a seasoning blend.  I have a prime rib seasoning that I took from work that is--ironically--really good on tofu.

In a large non stick skillet or griddle over medium heat 2 tsp-1 Tbsp of oil.  Place tofu in it and let it cook for a 3-4 minutes.  Flip it and use a large spatula to firmly press the slices down.  This helps more of the water cook out and ensures a crispy texture.  Flip and press several times during cooking.  Seriously, don't be afraid to press down hard and hold the turner there for a little.  you as much water as possible to cook out.  When both sides are crispy it is done!  For 6 slices, it usually takes about 15 minutes to get the perfect texture.

Deer Beer Chili

This looks like an average bowl of chili.  But it is special.

Very, very special.

Deer.  Beer.  Chili.

Three awesome things combining to form an ultimate trifecta of kickass.

If you don't hunt or you don't want to spend an outrageous amount of money of farm-raised venison (which can sometimes be found at specialty grocers like Whole Foods), I suggest you make some friends with guns.

Venison is absolutely delicious and incredibly healthy.  It is low in fat and cholesterol, but has all the good health benefits of red meat.  Many processors will sell the fully broken down, packaged, and hard frozen animals to walk in customers if the hunter doesn't pick up the deer within a certain amount of time.  You just have to pay the processing fee, which generally ranges from about $65-$80; you get a lot of meat, so don't be dissuaded by that price.

Deer Beer Chili
1 lb ground venison
~1 Tbsp bacon fat (or oil)
1 med-lrg onion, diced
1 green bell pepper, diced
2 lrg cloves garlic, minced
12 oz beer*
2 can diced tomatoes
2 cans beans, drained (I used one can of black beans and one of a tri-bean blend)
1 Tbsp chili powder
2 tsp ancho chili powder
3/4 tsp chipotle powder (optional, can sub 1/4 tsp cayenne for it)
3/4 tsp oregano (try to find Mexican oregano)
salt to taste

   In a large pot over medium heat, saute onion and bell pepper in bacon fat for about 5 minutes.  Add venison, break up the meat as it cooks.  When venison is about 3/4 cooked, add garlic and ~1/2 tsp salt.  Cook 1-2 minutes.  Add beer.  Simmer until beer is reduced by half.
   Add tomatoes, beans, chili powders and oregano.  Salt to taste.  Simmer covered for 30-45 minutes.  Uncover and simmer another 10-15 minutes.
   Serves 4-6

*Use a good, full-bodied beer that is fairly dark.  This is not the place for a lager, pilsner, or IPA.  I used Blackstone's Nut Brown Ale.