Smoky Rich Mustard-y Slow-cooked Beans

Every once in a while, I enjoy the pungency of mustard oil in everyday dishes. Sometimes it brings out layers of flavors I didn't know possible. This beans is just a happy accident.

Ingredients
2 cups dry beans, soaked overnight, drained, ready to cook
2 Tbsp mustard oil
1 Tbsp stone ground mustard
½ cup molasses
½ tsp salt (adjust to taste)
1 medium onion diced
1/8th tsp ground cloves

Combine all the ingredients in a slow cooker and cook for 8 hours or so till beans are cooked.

Multigrain Puff Bread

We just coined that term at home for the biscuit-style soda bread I make for a quick soup accompaniment. Rather than just all purpose flour, I use a combination of flax meal and Bob's Red Mill 10 Grain Pancake Mix. Can substitute regular all purpose flour instead of the 10 grain pancake mix and increase the baking powder from 1 Tbsp to 2 Tbsp for this recipe - won't be "multigrain" puff bread anymore...

Each batch is flavored differently - garlic and herbs, just salt, cheese and olives... but the most favorite with the kids is the Cinnamon Raisin Multigrain Puff Bread I pack for school lunches and sometimes for morning breakfast.


Ingredients
½ cup flax meal
½ cup all purpose flour
1 cup Bob's Red Mill 10 Grain Pancake Mix (or any generic multigrain pancake mix from bulk foods store)
1/8th teaspoon salt
2 Tbsp brown sugar
1 teaspoon cinnamon powder
1 Tbsp baking powder
¼ cup Smart Balance Omega Butter Light
¼ cup raisins
½ cup plus 2 Tbsp 1% milk

Preparation

1. Preheat the oven to 425° F
2. Combine the dry ingredients; then cut in the butter and mix till breadcrumb consistency
3. Add the milk a little at a time and knead gently till the dough comes together
4. Turn dough onto a floured surface, knead a little more and roll it out to ¼ inch thick
5. Cut out circles and place in a greased sheet pan and bake in 425°F oven for about 8 to 10 minutes till done on the inside (I usually test one to make sure)

Spread some more butter once it comes out of the oven, and serve warm.

For the garlic herb bread, same as above, except, no cinnamon powder or raisins or brown sugar; adjust salt to taste.

Ginger-Lavender Chicken with Lacinato Kale

Treasured in Tuscany, Lacinato Kale is one of the easiest greens to incorporate in a portioned plated meals.

For this dish, the whole, washed, leaves get cooked in the microwave with a dash of salt and required amount of water. Then, it is ready for sauteing in the hot cast iron skillet, the skillet in which the chicken has just been cooked, so that kale picks up the flavors of the sauce.

Ginger and lavender come together to make a wonderfully aromatic and delicious sauce.

Ginger Lavender Sauce:
1 Tbsp freshly grated ginger
3 Tbsp chopped lavender flowers
1 tsp light soy sauce
1 tsp agave nectar
1 Tbsp Sriracha hot sauce
½ cup red wine
¼ cup low sodium chicken stock

Combine the sauce ingredients, stir well, keep handy to add to cooking chicken.

Chicken:
2 marinated boneless skinless chicken breasts
1 Tbsp olive oil
Thinly sliced red onions, if preferred (optional)

Preparation:

1. Heat oil in a cast iron skillet to high heat
2. Add the chicken breasts and sear one side for 1- 2 minutes, then flip the chicken breast
3. Reduce heat to medium, cover and cook for 8 minutes
4. Then, add the sauce and cover and simmer gently till it reduces to about one-third cup total
5. When internal temperature is 170°F and sauce is reduced, dish up chicken and reserve sauce for serving
6. In the same pan, add the drained microwaved kale and red onions and a teaspoon of olive oil, saute till wilted to satisfaction
7. Dish up the kale along with the chicken breast and serve warm