Suddenly, inspiration has arrived in the form of a magazine. Unsolicited, it slipped in with today’s mail. There was nothing edible on the cover, just a pale pink, painted pumpkin vase, holding multi-coloured roses. At first, the pressure to subscribe was laughable, with another pitch every few pages. Then the tables turned.
The fashion photos made me feel better about my own pickings. There’s the usual home cleaning tips – like “How to Clean Your House in 30 Minutes (or Less)”, sounds like a plan. An MD responds to the never-ending question: “Are Carbs making you fat?” A heart warming success story “Dream Believers” makes you think that good things do come to those who combine dreaming with action.
But the pièce de résistance – the recipes looked too good to pass up. Here is a tally of those I want to try:
- sesame haloumi bites
- spicy harissa
- carrot curls with pine nuts
- southwestern beans on toast
- fresh tex-mex salad
- roasted fish and creamy dill sauce
- taters and tomaters
- herb and wine chicken
- crunchy garlicky green beans
- zesty kofta sliders
- bucatini carbonara
- balsamic grilled chicken – in a jar (it’s all the rage)
- asian primavera – in a jar
- basil chicken and berries – in a jar
- prosciutto and argula pizzette
- best-ever grainy mustard – recipe below!
- devilish eggs
- roasted honey-mustard chicken
- dilled salmon
- porcini-rubbed t-bone with fingerling and spinach salad
- science-based smoothie
- Santa Fe grilled salmon
Best-Ever Grainy Mustard from Chatelaine Magazine, October 2012
- 1/4 c mustard powder
- 1/4 c mustard seeds
- 1 T black mustard seeds (optional)
- 1/3 c white-wine vinegar
- 1/4 t salt
Mix mustard powder and seeds with 3 tablespoons of cold water, vinegar and salt. Refrigerate in a jar. Marinate 12 hours before using. Yield: 3/4 cup.
Best-Ever Grainy Mustard Print Ready Recipe
Final notes:
- As if all the above isn’t enough, there’s a list of “Loose Ends” – suggestions on how to use up the leftover ingredients from this magazine’s recipes.
- I hate to have additional competition, but I can’t resist telling you to enter the The Heart Truth Chatelaine contest. I’d be thrilled to win one of their many prizes, and I know you would be too.
- For a mere $3.99, this issue is a bargain. Of course I’m now brainwashed to let you know that you can subscribe today! Only $1.25 an issue – $1.00 an issue for Rogers subscribers.
- I loved writing this post. If you loved reading it, subscribe to Jittery Cook. Then I’ll know that you loved reading it.
Related articles
- Honey Mustard Chicken with Curry (chewoutloud.com)
- The Nitty-Gritty of Grainy Mustard (ask.metafilter.com)
- English mustard clings to name (bbc.co.uk)
- Put a Little Mustard on that Blog!! (hossofsauce.wordpress.com)
- How is Mustard Made (wanttoknowit.com)
- A Splendid Summer Supper (recipesfortheravenous.com)
- Sweet and Spicy Tomato Jam (emmycooks.com)
- Join the Co-op! (mustardseed.coop)
Dear Jittery Cook,
I’ve been checking out other food blogs for work-related stuff, and you have BY A COUNTRY MILE the most appealing, sophisticated, knock-out presentation, visual composition and reader-friendly lay-out.
A class act.
Thanks! A labour of love!!
I guess I really should open my copy of Chatelaine that arrived in the mail – those recipes look fantastic!!
Really good value this month. A major effort to gather new subscribers. I keep promising myself to stop gathering magazines and then along comes an offer I just can’t refuse.
I love mustard. I had better try this one if it’s the best ever! And that list of recipes does sound great.
I smile every time I hear from you. That’s a lot of smiling. Am hoping to win your contest! Think I’ll have to become an emmycooks twitter and FB follower to boost my chances. May go for the RSS feed too!
I have been a Chatelaine subscriber for more than 30 years!! I now get it even cheaper as a Roger’s customer. ($1.00 per issue). Next to your free incredible recipes Holly, I can’t go wrong!!! ARLENE ROSEN
Thanks Arlene! I think you’ve probably made loads of great Chatelaine recipes. No wonder you’re cooking is so polished. Glad you like the Jittery recipes too!
Thanks so much for the inclusion!! I see I am in humbling company 🙂