6 WBMO - Zucchini Mustard

http://www.geocities.ws/mt6wbm/recipes/zucchinimustard.txt

Zucchini Mustard   (4 servings) 

2 Zucchini 
Dry Mustard to taste (1Tablespoon or More) 
1-7 Tablespoons lemon juice (fresh) 

Slice and cook zucchini (about 20 minutes - should smoosh real easy) 
Blend until smooth in blender or food processor 
Add dry mustard and lemon juice; blend 


(Originally posted by N2Food) 

Body Makeover Specialist - BJ 
Provida Life Sciences, Inc.   

6 WBMO - Simple Dijon Mustard

From member .........  I didn't have the ingredients for the Dijon mustard that is already posted here so I decided to do a search to make my own.  This recipe can be found just about anywhere on the internet, I have just tweaked it to make it plan friendly.  Please note do not use aluminum pans or utensils while making mustard as you will end up with a very bitter batch. 

• 1 cup dry white wine
• ½ cup chopped onions
• 1 clove garlic, minced
• ½ cup dry mustard powder
• 1 tablespoon Splenda

Combine wine, onion, splenda and garlic in a small sauce pan.  Heat to boiling, reduce heat and simmer for 5 minutes.  Pour into bowl and let cool for at least ten minutes.  Strain the wine mixture into the dry mustard in a small sauce pan (leaving the onions and garlic behind), beat until smooth.  Heat slowly stirring constantly until mixture thickens.  Cover and let cool.  Pour into container and refrigerate.  The original recipe states to refrigerate for at least two days before using but I used it right away.  Freshly prepared mustard is much more pungent than mustard that is allowed to refrigerate for a few days.  If you like a milder flavor please refrigerate. 

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-B-C-D-E

This Recipe Contains:  All Free Foods

6 WBMO - Spicy Dipping Mustard

From member ....... This reminds me of the slightly spicy, sweet dipping mustards used in restaurants for chicken nuggets...It's delicious on grilled or roast chicken. I think that it would also make an excellent basting mustard for roasted meats. It has just the right blend of spicy, tangy and sweet! 

• ½ cup white vinegar
• 2 tablespoons red wine vinegar
• ¼ cup (approximately) dry ground mustard (you can buy it ground or grind your own mustard seed)
• ½ teaspoon coriander
• ¾ teaspoon dried onion flakes (or onion powder)
• ½ teaspoon dried minced garlic (or garlic powder)
• 1 or 2 dashes freshly ground pepper
• 5 packages Splenda (or 3 tablespoons plus 1 teaspoon of pourable Splenda)

Mix all the ingredients in a saucepan and heat for about 10 minutes, at a low simmer. It will be hot and bubbling and thicken a bit. The consistency can be adjusted by adding a little water or some more ground mustard...It will thicken a bit as it cools!

Place into covered containers and refrigerate!

You may also double this recipe!

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E

This Recipe Contains: All Free Foods

6 WBMO - Classic Yellow Mustard 2

From member ..... I make ketchup and mustard about every week or two. They taste absolutely wonderful. I tried a couple of different ketchup recipes before I found one that tasted like the "real thing"......and the mustard, WOW is all I can say. Tastes like gourmet spicy mustard. Both are super simple to make and only take a few minutes. Put them in a covered container and they keep in the fridge for about a week. From NBU Summer 05 Food Services. 

• 4 tablespoons dry mustard 
• ¼ cup water 
• 3 tablespoons white vinegar 
• ½ teaspoon arrowroot powder 
• 1/8 teaspoon turmeric 
• 1/8 teaspoon garlic powder 
• 1/8 teaspoon paprika

Combine all in saucepan over med heat. Whisk till smooth. When comes to a boil, reduce heat and simmer for about 5 minutes stirring frequently. Remove from heat and leave uncovered for 1 minute and then cover with lid till cool. Store in tightly covered container in fridge.

Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-B-C-D-E

This Recipe Contains: All Free Foods