My husband and I are healthy eaters. We’re very into food – learning about it, growing it, cooking it, eating it. We’re now not only thinking about what to eat, but we’re thinking about what we eat, you know what I mean?
I’m a label reader – I have been for a very long time now, since I decided to lose weight, some 6 years ago or so now. When I first started losing, the only thing I read on the label were the calories, the fat, and the fibre. I paid no attention to any of the important stuff, like the ingredients. Now that I know better, and now that I’ve fallen in love with food processes and quality, I realize how naive I once was.
The real reason for the food label is the ingredients, people! But guess what? We can go a step further – what if food didn’t even need a label because it was exactly what we were looking at – a single ingredient! Wah-lah! Broccoli! Quinoa! Apples! Chicken! Whole foods.
Think that makes sense? Well think about this too – what if buying these foods meant you were supporting your local community, local farmers, and that you were eating healthier, fresher food too? Win-win-win!
Since my husband and I both dream of being farmers, and we both love good food so much, it only makes sense that we’re passionate about supporting our local farmers by buying better quality, locally farmed foods. It’s for these reasons that we recently found ourselves wandering into a wonderful local business, Real Food Connections, a business that sources and stocks local foods from farmers right here in NB and the surrounding areas. The good people at Real Food Connections are friendly, informative, and very helpful. We’ve already learned a lot after our first two visits.
For dinner last night, we indulged in smoked sausages and saurkraut, both produced at local farms, along with boiled red potatoes, and mustard butter. The mustard butter is a Disney recipe – I picked up a cookbook there during our recent visit (we loved the Disney food!). After trying it, I can’t wait to put it on all kinds of things – potatoes, corn on the cob – the possibilities are endless. My apologies for the less than stunning picture – I realized a little too late that I’d have to blog about this great meal.
The mustard butter was DELICIOUS on these really lovely sausages, so I’m going to share the recipe with you.
Please, PLEASE, try it. Thank me later.
[Recipe] Mustard Butter
6 Tbsp butter, softened
2 Tbsp grainy mustard, at room temperature
2 Tbsp dijon mustard, at room temperature
2 tsp lemon juice
1 tsp worcestershire sauce
pepper, to taste
Mix all ingredients together well. This can be rolled into a log and frozen for use later, or can be kept in the refrigerator for up to 2 weeks.
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