Dijon Horseradish Sauce

I was just looking to create a sauce for roasted potatoes and broccoli to jazz them up a bit. Some kind of potato salad twist type thing.

I landed on a mustard based sauce since I had a fresh bottle of dijon. You know what they say, use what you have. That advice applies now more than ever, under current circumstances.

This is super easy to put together. Whisk together a few ingredients and you're all set. Keep those potatoes moist and delicious. A lighter, fresher variation on classic potato salad. And, of course, vegan.

2 tbls dijon mustard
2 tbls apple cider vinegar
2 tbls hot sauce
1 tbl horseradish
2 tsps salt
1 tsp garlic powder
2 tsps turmeric
2 tbls olive oil

Whisk together all ingredients except olive oil.

Drizzle in the oil while whisking until a nice emulsion is formed.

I created this for roasted potatoes and broccoli, but this sauce has endless possibilities. It's tangy, spicy and a little bit creamy. Go nuts with it!

Around the World in 40 Lentils

I've always wondered about the whole fusion thing they're always going on about on various food network programs. There are no such style restaurants around here. They're all just one cuisine at a time.

But I took it upon myself to give some fusion a try in my own kitchen. Mostly just because I love ginger so gosh darn much. I'd pretty much put that stuff in anything at all. I love the smell. I love the taste. I even love the name.

My fusion was an admittedly odd confluence. It was cajun/asian/mexi and little bit of kosher. I know. I know. What the? But honest to goodness, it came out tasting great. Yes, I was shocked by this. Some of the best lentils I've ever eaten. And I've eaten a lot of lentils. The very reason I'm writing this post is so I can replicate the dish in the future. I don't want to forget how I did it.

1/2 cup dry lentils
1/4 pearl barley
1/4 cup kosher garlic pickle juice
6 cloves minced garlic
1 cup frozen collard greens
1/2 can mexicorn
1 small finger finely grated ginger
3 tbls cajun spice mix
1 tsp ground ginger
2 tsps butter
water as needed

Add your pickle juice, 1 cup water, 1 tbl of the cajun spice, your lentils and your barley to a large pot. cover and bring to a boil. Then lower the heat and let it simmer for 10 minutes.

Add your collards, another tbl of the cajun spice and another 1/2 water. Allow to simmer 5 minutes longer.

Add your garlic.

Taste your lentils and barely to determine if more water is required. Add water in 1/4 cup increments until they are the texture you desire.

When your lentils and barley are where you want them kill the heat, but leave the pot on the hot burner. Add your butter, corn (including some of the liquid) and grate in the fresh ginger. Stir and cover. Let sit 2 more minutes.

Add your ground ginger. Stir. Taste and add more of the cajun spice if desired until it's just right for you.

It sounds crazy, but it tastes great.