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


1 clove garlic

1 tsp salt

1 tablsp. Mustard

1 tsp. Whole grain mustard

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


1 tblsp. Honey



Crush the garlic with salt using a mortar and pestle.


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


Once it is crushed add the mustards.


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.


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.


2 zucchini halved

4 small mushrooms

½ onion

2 cloves garlic

1 tblsp. Butter





grated cheese



Cut the zucchini in half.


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


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


Slice the mushrooms into small pieces.


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.


Mix in the grated cheese.


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.