mustard – TV Dinner — healthy recipes for RA by Jamie Stelter

prosciutto + pears: the perfect paleo snack (or lunch!)

jamiestelter — Tue, 10 Mar 2015 11:24:52 +0000

Even though I’ve been grain-free for almost a year now (since last May, which is WILD) I’m still figuring out good snack options. Luckily I’m not much of a snacker, but when the mood strikes I don’t always want grain-free granola, nuts, seeds, or a chia bar. Those are great, and filling, too. But I want options. So I started buying some meat to keep in the house that I could just slice and enjoy… a solid move, one I’m glad I made.

I put together this little platter when B and I sat down to binge on House of Cards: slices of prosciutto wrapped around slices of pear (way better than the usual melon suspect), slices of hard salami with spicy mustard for dipping, and some cornichons.

This snack was so good it turned into lunch.

My kind of snack.

roasted vegetables in mustard + balsamic

jamiestelter — Tue, 18 Nov 2014 11:40:56 +0000

Baby, it’s cold outside. Time to start thinking about warm cozy meals, while also savoring the last bit of fall. You can do it; eek it out, before it’s officially snow season. Take these beautiful autumnal vegetables for example. Roast ’em, then toss ’em in mustard and balsamic. They can play sidekick to a piece of fish or meat — they’d actually be a perfect tablemate to your turkey on Thanksgiving — or you can do as I did (in the photo below) and mix ’em up with a handful of mini scallops and call it dinner.

My friend Jackie — famous in these parts for her chia pudding recipe and Vitamix-pushing — gave me the mustard and balsamic idea and once again, Jackie has proven her genius in the kitchen. It’s tangy with just the right touch of spice. The cayenne pepper helps, too. Thanks, Jack!

Use whatever vegetables you have on hand; I had brussels sprouts, onions, mushrooms and a sweet potato, but would definitely try it with carrots and other greens next time.

Stay warm and happy roasting!

Roasted Vegetables in Mustard + Balsamic

SERVES TWO

Ingredients

handful of brussels sprouts, cut in half
1/2 of a red onion, cut in big chunks
handful of mushrooms, sliced thin
1 sweet potato, cut in small chunks
salt, pepper and cayenne pepper
5 TBSP extra virgin olive oil
3 TBSP balsamic vinegar
1 TBSP Vegenaise/li>
1 TBSP whole grain mustard

Instructions

Preheat oven to 450 degrees.
In a big bowl, lightly toss all the vegetables and potato in salt, pepper, cayenne to taste, along with half each of the olive oil and balsamic vinegar.
Lay everything on a roasting pan and cook in the oven for 30-35 minutes, until you can easily pierce through the potato with a fork.
Meantime, mix together remaining olive oil and balsamic with vegenaise and mustard. Salt and pepper to taste. Then, when roasting is done, toss the vegetables and potato in this mixture and serve.

A Recipe From Jamie Stelter | www.thetvdinner.com

Rishia Zimmern’s Chicken With Shallots

jamiestelter — Tue, 04 Nov 2014 11:28:05 +0000

If you, like me, wanna keep things real simple in the kitchen by the middle of the week… but also wanna make sure you have something healthy and satisfying for your family… this chicken dish is for you. Bonus if you, like me, only have two mouths to feed: you can pack up the rest and bring it with you to work for lunch. I was the envy of the office when, one morning around 10:30 (I get up early, remember), I peeled the lid off my tupperware, allowing the smell of mustard and shallots waft through the kitchen area. It was fantastic the night before, sizzling straight outta the skillet, but like most things even better cold the next day.

Major kudos to Rishia Zimmern, wife of Travel Channel’s Andrew Zimmern, for sharing her delicious recipe with NYT Cooking.

mustard fluke fingers

jamiestelter — Wed, 11 Sep 2013 22:46:02 +0000

That Sports Illustrated cover is pretty comical now, considering what went on Monday night at FedEx Field. My Eagles are back, in a big way — at least for now.

If you know me, you know I love me some football; it’s one of the only beautiful things about summer being over. There’s also something really calming about getting back into the routine: cooking dinner for B (then blogging about it!), and watching the game together on the couch. What a game it was, too. My boys really kicked off the season in style the other night. Before I knew what kind of romping it would be — okay, fine 33-27 isn’t as much a romping as it felt like — I was planning a winning menu of my own.

I wanted a healthier version of a tailgate: something hearty and fried, but that wouldn’t leave me feeling sacked on the couch. Enter Gwyneth Paltrow’s gluten-free old bay fish fingers for kids (from her It’s All Good cookbook, which I’ve cooked from before). Inspired by those, I made these spicy mustard fluke fingers. Use as much sriracha as you like in the mustard mixture (I used a ton) and then whip up a little dipping sauce with it too (sriracha + vegenaise = heaven). It only takes about 15 minutes — prep and cook time, combined.

They taste just like fried chicken fingers you’d get at the stadium, but without any of the guilt. I’d say less noise too, but we get pretty into the games around here. Serve ’em with a side of broccoli like I did, or any vegetable or salad really — and even try ’em out on your kids too. I bet if you tell them it’s chicken, they’d never know the difference. It’s like running your very own play-action in the kitchen.

B knew it was fluke, and he loved it anyway. He asked if I could please add these to the regular TV Dinner repertoire. TOUCHDOWN.

roasted cauliflower, chickpeas + brussels sprouts in mustard + parsley

jamiestelter — Thu, 25 Apr 2013 16:50:41 +0000

This recipe, adapted from Gwyneth Paltrow’s cookbook “It’s All Good”, is one of the easiest side dishes (or even full meal) I’ve ever made. You literally toss everything in a pan and roast it! Squeeze a little lemon, sprinkle a little chili pepper flakes and parsley — and voila.