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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.

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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

recipe 2 recipe, best-ever grainy mustard, mustard recipe, condiment, condiment recipe,

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

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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 recipe 2 recipe. Then I’ll know that you loved reading it.

 

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