Tag Archive | Garlic

Honey and Mustard Marinade

I don’t like pre-fab foods. Maybe it is because I like to cook, that I figure why buy a ready made mix or sauce or marinade, which has any number of preservatives, colorings, and what-nots in it, when I am perfectly capable of making it myself. Thus I make most of my foods at home from scratch. It may take a bit more time, but I think it is worth it. It’s my small part in making sure we are eating healthy, yet still delicious.

Since we eat chicken quite often, I have to find a different way of cooking it so we don’t get bored. Fine by me! I enjoy experimenting. Roasted chicken is a family favorite, and with a few marinade recipes under your belt, you can add variety in flavors while keeping the meal simple.

Honey and Mustard marinade

Ingredients:

1 clove garlic

1 tsp salt

1 tablsp. Mustard

1 tsp. Whole grain mustard

Pepper (I like to use whole grains in a grinder)

paprika

1 tblsp. Honey

Instructions:

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Crush the garlic with salt using a mortar and pestle.

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I use a small ceramic one. I learned about the garlic/salt crush in Brazil. It definitely makes a difference in the flavour.

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Once it is crushed add the mustards.

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Next the pepper, paprika, and honey. Mix together well and use. You can also use this as a BBQ sauce, or a dip for Chinese fondue or stone-grilled meat. Works the best with chicken or pork.

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Stuffed Zucchini

Here is a nice simple way to add some variety to your veggie intake, stuffed zucchini. It can be either a side dish or a main vegetarian dish.

This recipe serves 2 to 8, depending on if it is a side or a main.

Ingredients:

2 zucchini halved

4 small mushrooms

½ onion

2 cloves garlic

1 tblsp. Butter

salt

pepper

paprika

parmsesan

grated cheese

Instructions:

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Cut the zucchini in half.

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Using a knife and/or spoon scoop out the inside, leaving just a thin edge.

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Cut up the parts you scooped out into small pieces. Chop the onion.

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Slice the mushrooms into small pieces.

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Melt the butter in a frying pan. Add the onions and garlic and cook until soft. Add the mushrooms. Next the zucchini bits and allow it to cook for a minute or so. Add the salt, pepper and paprika. Turn off the heat and allow it to cool.

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Mix in the grated cheese.

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Fill the zucchini halves with the mixture. Top with Parmesan and bake about 15 minutes at 180° C, then under grill setting at 200° C till the Parmesan is lightly browned.