Stir fry fail!

DH cut up the veggies (onions, celery, broccoli including stems, bell pepper, carrots) and pork for a stir fry this afternoon and I cooked it, using my enamelled iron Dutch oven instead of our stainless steel wok.  Well, I mistimed my veggies.  Usually I brown the meat then remove it and add the onions, celery and pepper, which I did tonight but the pepper turned mushy.  I then added the carrots and broccoli stems and steamed them for too long since they ended up overcooked.  Then I added the pork back in along with the broccoli florets.  I have to remember to add the florets earlier and use the pepper later in my next stir fry.

Mustard

We bought bulk mustard seeds of three varieties last year, intending to make our own mustard.  Finally, I have taken the opportunity to make some.  I made both Dijon-style and a grainy mustard.  Here are the links to the recipes I modified:

America's Test Kitchen - Whole Grain Mustard

I think I pulsed the whole grain mustard a little more than I would like to do next time, but here's a pic of how it turned out:

It also made WAY more than I immediately need, so I'll halve it
next time I make it.

1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup white wine vinegar
~1 tablespoonful white wine

Soaked at room temperature for couple of days, then blended
in food processor with 1 teaspoonful of brown sugar.

before processing

after processing

Look how much this made!

David Lebovitz - Homemade Mustard

• 1/3 cup (55g) mustard seeds
• 1/3 cup (80ml) white wine vinegar
• 1/3 cup (80ml) dry white wine (or water)
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• big pinch of cayenne
• 2-4 tablespoons warm water, if necessary 
• (1 teaspoon ground turmeric) - didn't have in my pantry so not used

Soaked seeds for couple of days, as above with grainy mustard.  Then blended and I definitely needed the water to make the mustard smooth.

Both recipes are best used in 1 month.  I plan to make some potato salad right away, so that will make a good start!

Potluck!

I made baked beans in my slow cooker and doubled this recipe:

1 lb navy beans (I used pinto)
4 oz salt pork 1/4" dice (I used 1 link farmer's sausage cut lengthwise into quarters then cut small)
1 med onion 1/2" dice (didn't worry about precision)
1 tsp minced garlic (I just crushed several cloves)
4 to 5 cups water ( with slow cooker use larger amount if doing overnight or it is too dry)
2 Tbsp molasses (not blackstrap)
2 Tbsp maple syrup
3 Tbsp Heinz chili sauce or ketchup (used chili sauce)
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
ground pepper to taste
1 tsp kosher salt - more to taste
1 Tbsp apple cider vinegar

I just put it all in the slow cooker overnight (except salt and vinegar, that's for finishing). I added some bacon crumbles in the morning and some water to moisten it.

If you want to do it in the oven these are the directions:

Soak beans in water overnight -- discard "floaters" & drain.
Heat over 350 F.
Heat 5 qt Dutch oven over medium heat.  Add pork; cook until crisp & golden (~10 minutes).  Add onion & garlic; cook until soft (~5 minutes). 
Add 4 cups water, molasses, maple syrup, Heinz, mustard, Worcestershire sauce and pepper; increase heat to high to bring to boil. 
Add beans & boil.  Cover pot & trfer to oven.
After 10 minutes, decrease heat to 300 F.
After 1 hour, add water to keep beans barely covered.  Check every hour.
REady when soft yet retain shape (2 to 3.5 hours depending on bean)
Add vinegar, salt and pepper and stir gently.
Let sit 20 minutes before serving.

I had very few leftovers!  I count that a success.