Tag Archives: dinner

What’s for Dinner Wednesday: Sweet Hawaiian Crock Pot Chicken

15 May
This was a great crock pot recipe, and I'd definitely make it again!

This was a great crock pot recipe, and I’d definitely make it again!

I will apologize in advance that I do not know where this recipe originated. Don saw it online and sent it to me in an email. I later also saw it online on a friend’s page, she was sharing it from a recipe exchange page called Renee’s Exchange.

What I do know is that we tried the recipe and liked the recipe and I’d make it again. I had to do mine on high for less time because I got a late start, but it still came out great. We had enough leftover to serve a second night and it was just as good the second time around.

We served ours with couscous and sauteed zucchini the first time and over brown rice with a side of green beans the second time.

The only thing I cannot figure out is that the original picture that I saw showed the chicken very glazed and crispy, with the glaze sticking to the chicken. Ours was very juicy rather than a glaze. Still very tasty, but different than what I expected.

The ingredients are simple and the directions…even more simple! Give it a try on your next crock pot night!

Sweet Hawaiian Crock Pot Chicken:
Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins  (**I used an entire 2.5 pound bag of frozen tenderloins.)

Directions:
Add all ingredients to the crock pot and cook on low 6-8 hrs and they should just fall apart. Enjoy!

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What’s For Dinner Wednesday: Artichoke and Tomato Pasta from Better Homes and Gardens

8 May
Looking for something a little different to go with your pasta? Try this easy recipe!

Looking for something a little different to go with your pasta? Try this easy recipe!

I love pasta, but I get tired of “plain old” pasta and sauce, especially when I’m out of homemade sauce. I recently came across this recipe in the May 2013 issue of Better Homes and Gardens magazine, and I happened to have artichokes on hand, so I gave it a try.

Artichokes are the kind of thing you either love them or hate them. I love them. A few of us here actually love them, and they’re easy enough to remove from your plate if you hate them, so this recipe was great for our family.

If you’re looking for something a little bit different, I encourage you to give it a try. It’s quick and easy and just different enough to spice things up a bit on your dinner table. Serve it with a side salad and you’re good to go.

ARTICHOKE AND TOMATO PASTA
Better Homes and Gardens May 2013

INGREDIENTS

8 oz. dried buactini, fettuccine, or whole grain spaghetti (We went with the whole grain spaghetti.)

1/4 cup grated Parmesan cheese

1/2 cup sweet onion

1/4 cup olive oil

2 cloves garlic, minced

1 28 ounce can crushed or diced tomatoes

1 six ounce jar marinated artichoke hearts, drained and coarsely chopped

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

Fresh basil leaves

Grated Parmesan cheese
DIRECTIONS

1) In a Dutch oven cook pasta according to package directions. (We cooked the spaghetti in a pan on top of the stove, the way we normally do.)

Drain; reserve 1/4 cup of pasta water. Return pasta to pot. Add Parmesan cheese; toss to combine. Add enough of the reserved pasta water that pasta is evenly coated with cheese.

2) Meanwhile, in a large saucepan cook onion in hot oil over medium heat until tender, about 5 minutes. Add garlic; cook 30 seconds more. Add undrained tomatoes, artichoke hearts, salt and pepper. Cook and stir until slightly thickened. Mash slightly with a wooden spoon.

3) To serve, top pasta with tomato mixture and basil leaves. Sprinkle with additional grated Parmesan cheese, if desired.

Makes 4 servings

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What’s for Dinner Wednesday: Cheesy Quinoa and Broccoli Patties

1 May
Although I had technical difficulties with this recipe, I'm glad I stuck it out, they were delicious!

Although I had technical difficulties with this recipe, I’m glad I stuck it out, they were delicious!

This week I was debating what to post for my What’s For Dinner Wednesday recipe when I came across a new one. I was scrolling through Facebook when I saw a post on Shop Girl for these Cheesy Quinoa and Broccoli Patties.

As always, I looked to see if I had all of the ingredients and I did. I had just cooked up a batch of quinoa the night before, so that was already done, and I had everything else for them.

In the past we have made Zucchini Fritters and even Potato Latkes, and we love them all. I thought this might be similar and I thought my chance for everyone liking them was pretty good too.

The ingredients for this recipe came together very quickly.

The ingredients for this recipe came together very quickly.

I threw the ingredients together pretty quickly, cooking up the onion, and chopping the broccoli. I used wheat bread crumbs, egg substitute and nonfat cheddar cheese in order to keep within our dietary restrictions.

However, when it came time for cooking my patties, I ran into trouble. It wasn’t trouble from the recipe, it was my pan that was not cooperating. It’s not the best pan and on occasion, things will stick. Today was one of those occasions. Each time my patties would get nice and crisp, when I went to turn it over, the layer of crispiness would stay stuck to the pan.

I was tempted to abandon the whole thing, but these really did look and smell good. I didn’t want to let it go. I gave it some thought, and then decided to remove them from the frying pan and olive oil and place them into the oven at 350 degrees and bake them to finish them off. That worked out great.

However, I still had a batch that hadn’t gone into the pan  yet. By now Don had come home, and to my rescue. When I showed him the leftover batter, enough for about five more patties and too much to throw away, he opted to try using our counter top griddle and grill them. Again, it worked out great. Next time, this would be my method of choice to cook them.

I’m glad we kept to it. The recipe was a hit with four out of five of us and there was not even one left over. Don even tried dipping them in Sweet and Sour dipping sauce, which was a great addition.

Tonight as I said goodnight to my oldest daughter, I was shutting off her light on my way out of the room, when she called out to me, “Hey Mom….make those broccoli things again from tonight. They were really good.”

That’s a thumbs up, if I ever heard one.

I encourage you to visit Shop Girl’s blog to see the original post so that you can see what *her* patties looked like, since she didn’t have the technical difficulties I had. Her photos are great and the recipe is a good one. For my family, I doubled it, so we had 12 patties, not six. Additionally, my quinoa was already cooked and cooled, this recipe talks you through cooking it first, and letting it cool. Be sure to rinse your quinoa well before cooking it.

Seemed like all was well when I started out, but my pan did not cooperate with me this evening!

Seemed like all was well when I started out, but my pan did not cooperate with me this evening!

INGREDIENTS

1/2 cup quinoa
1 cup water
5 large broccoli florets
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking
DIRECTIONS
1. First, cook your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn’t take longer than 15 minutes), put it on a plate and let it cool completely.
2. Next, saute your diced onion until it’s soft and translucent. Set aside and let cool completely. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
3. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
4. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 – 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

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What’s For Dinner Wednesday: Brussel Sprouts

24 Apr
Until the other night, I had never had brussels sprouts.

Until the other night, I had never had brussel sprouts.

Ewwww….brussel sprouts!!!

Isn’t that what everyone always says? When people want to come up with the grossest vegetable to make you eat, isn’t it always brussel sprouts?

I guess I’d always just taken their word for it because in my whole life I had never had a brussel sprout until two nights ago. I think I just always assumed they’d be gross because everyone says so. It wasn’t until recently when someone said, “They’re just like baby cabbages,” did I realize that I might actually like them, as I like cabbage.

I took the next step: I bought some at Aldi’s.

Then I forgot I had them until my daughter was home sick, watching Cupcake Wars on TV and one of the challenges was to incorporate brussel sprouts into the recipe.

GASP!

“I have those in the fridge,” I said to Elizabeth.

We decided to give them a try. I looked up recipes and came up with this one for roasted brussel sprouts. Sounded basic, easy, and delicious.

Don came home from work that night and said, “I was talking to someone at work about how to cook brussel sprouts, and she said we should roast them with salt, pepper and olive oil.”

Well that was funny, same recipe I’d come up with.

So we tried them.

I loved them.

I was the only one.

Don liked them, Liz could take or leave them, and Caroline and Alex didn’t like them at all.

Bummer.

However, because I loved them I am posting the recipe. I had the leftovers again, the very next night.

I’d love to know though, how do you cook your brussel sprouts if you are someone who makes them? Please share any good recipes or tips with me.

And, a couple of things to note: Don parboiled them in the microwave first, just to jump-start the cooking. And, he also sprinkled garlic on them before roasting, along with the salt and pepper.

They do look just like little baby cabbages.

They do look just like little baby cabbages.

 

ROASTED BRUSSEL SPROUTS from AllRecipes.com

Ingredients

Original recipe makes 6 servings Change Servings
1 1/2 pounds Brussel sprouts, ends trimmed, yellow leaves removed
3 Tablespoons olive oil
1 teaspoon kosher salt (we used regular)
1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
  3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

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What’s For Dinner Wednesday: Cheeseburger Pizza

17 Apr
A great pizza option for get togethers!

A great pizza option for get togethers or dinner any time!

A few weeks back, I was having the typical “What are you having for dinner?” conversation with my friend Paula. When she asked me what I was having, I said, “I have no idea. What are you having?”

Her answer: Cheeseburger Pizza.

Now we have homemade pizza all the time. We make plain, mushroom, cheese, olive, bbq chicken and even Hawaiian pizzas. But, we’ve never made a Cheeseburger Pizza, as simple and delicious as it sounds.

I had everything but the dough: pizza sauce, non-fat mozzarella cheese, and ground turkey. I could easily have Cheeseburger Pizza for dinner at my house too!

And so we did. I picked up my dough on my way home from work and that night we added a new, fun pizza choice to our repertoire and we were dinner twins with my friend who was having the same thing at her house.

Everyone liked the new pizza and I’d do it again for sure. I think it’d be fun for a get together with friends and I also think you could add other toppings to it, and still keep it healthy: some fresh diced tomatoes or some olives might be great, too.

So today’s WFDW is not a recipe per se, but a menu suggestion and a question for you to go along with it: What is your favorite fun pizza to make at your house? Leave a comment and let me know!

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What’s For Dinner Wednesday: “Fake Alfredo” Sauce

10 Apr
The kids could choose which veggie they wanted to throw into their fake alfredo meal. Here's one with peas on top.

The kids could choose which veggie they wanted to throw into their fake alfredo meal. Here’s one with peas on top.

When we first began our search for low-fat and non-fat menu options, my friend Debra sent me a recipe for a “fake” Alfredo Sauce that she’d seen online but hadn’t had a chance to try. I decided to try it this week.

It is very similar to last week’s Cauliflower Soup recipe, and starts out being made the same way. But, you throw in some extra ingredients to give it a completely different flavor. Caroline didn’t love it, but Elizabeth did, and surprisingly, so did Alex. I loved it. I’d definitely use it again, although personally I’d like it with less nutmeg in it.

Does it taste just like real Alfredo Sauce? Nope. It’s a good sauce though, and very healthy. Surprisingly, after eating it last night for dinner, I saw another fake Alfredo Sauce recipe today on Fat Free Vegan, and she said she’s seen several in her travels too. So check hers out also!

I served this over cheese tortellini. I also threw in sauteed chicken and shrimp. The kids chose whether or not they wanted to add in broccoli or peas for a veggie. There was something in the dish that everyone would like.

INGREDIENTS

- 1 lg head cauliflower
– 3 C vegetable broth
– 3 C water
– 6 cloves garlic, minced
– 1 Tbsp butter
– 1 tsp salt
– 1 tsp ground nutmeg
– 1/2 tsp white pepper
– 1 Tbsp olive oil
– 1/4 C Plain 0% greek Yogurt **(I added another 1/4 cup).
1. Chop the cauliflower into florets. Bring the vegetable broth + water mix to a boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes.
2. While cauliflower is cooking, melt the butter in a large skillet over medium heat. Add the minced garlic and saute for 4-5 minutes until fragrant.
3. Transfer cauliflower to a blender with some of the broth then add the sauteed garlic, salt, nutmeg, and white pepper and puree until very smooth. Add more broth or water if the mixture is too thick to move through the blender.
4. Add the yogurt and cook over low heat. Serve over pasta – OR use as a cooking sauce for baking chicken.

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What’s for Dinner Wednesday: Cauliflower Soup

3 Apr
You can either use fresh or frozen cauliflower for this recipe.

You can either use fresh or frozen cauliflower for this recipe.

Recently, my friend Karen sent me the link to a soup she really loved. It’s so fast and has very easy ingredients, and it’s one that I can drink in a mug, so it’s good for the days where I can’t stop for lunch. The link was to the blog Skinnytaste, and this soup has been a huge hit at our house.

The recipe originally calls for a head of cauliflower, and I have to say, it’s absolutely the best when made with fresh cauliflower. It’s thicker and tastier. But, I like keeping bags of frozen veggies on hand in my freezer for when I’m out of fresh veggies and I like that this recipe can also be made using the frozen ones.

Since trying this recipe out over February vacation, I’ve made it at least four or five times. You literally throw everything into the pot and let it simmer. When it’s done you blend and eat. It’s that simple. It’s completely healthy and it makes a great meal or even a great in-between-meals snack. Sometimes Caroline will have this as her after school snack. I’ll take that any day for a healthy choice!

The big, big deal though is the fact that prior to receiving this recipe, I did not have an immersion blender, otherwise known as a hand blender. I tried making it without one, and I could not. It was kind of a mess, to say the least.

A new immersion blender=a whole new world for me and my kitchen!

A new immersion blender=a whole new world for me and my kitchen!

I now have this immersion blender, and I SOOOO love it. I wanted one but I did not want to spend a lot of money so my friend Debra recommended this one from Walmart and it’s been great. I’ve used it for this soup and my cream of broccoli soup. I’ve also used the other attachment piece for making instant pudding and the batter for french toast.

The immersion blender is essential for this recipe, and I highly recommend both the recipe and the blender to make it happen! Below is Gina’s recipe from Skinnytaste, and I hope you’ll visit her blog and check it out!

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

Using a large head of fresh cauliflower made this batch of soup so thick and smooth and creamy.

CAULIFLOWER SOUP
INGREDIENTS:

  • 1 large head cauliflower – chopped
  • 1/2 cup chopped onions
  • 4-6 cups water
  • 2 chicken bouillon cubes
  • salt and pepper to taste
  • **we use chicken broth instead of water and bouillon cubes.

DIRECTIONS:
In a 5 quart saucepan, add all ingredients. Cover and simmer until vegetables are tender (about 20 minutes.) Puree with an immersion blender until smooth.

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What’s for Dinner Wednesday: Tracey’s Muffin Tin Mini Lasagnas

27 Mar
A new favorite meal for us!

A new favorite healthy meal for us!

My mom found me a new blog and I really like it. It’s called Tracey’s Culinary Adventures and the very first link she forwarded to me was today’s recipe. She sent it to me last Thursday, saying she thought we’d like these,  and I wrote back and said, “I am going to make them tonight, they sound so good!”

Then I realized I’d eaten all the ricotta cheese as my chocolate fix the night before, so I had to go out and get that. And the wonton wrappers. But other than that, I had everything on hand and this sounded really good to me!

The recipe is a simple, easy one, and although it does have a few steps they are not hard steps and they are much easier than making a “real” lasagna. I liked that these were multi-layered, just as a lasagna would be, and I loved even more that they baked in ten minutes. They got four out of five thumbs up at our house, with only Alex not liking them. She liked the inside but not the wrappers. But overall, they were very well received and I’d most definitely make them again.

I am going to post Tracey’s recipe here, and any modifications I made, there weren’t many, but I encourage you to visit her blog because she really goes step by step in her description and it’s really well laid out. Additionally, she has some fabulous recipes on there, so check it out! My lasagnas were slightly more plain than hers as my family doesn’t love a lot of “stuff” in their meat layer, but you can really throw in anything that you like just as you would a regular lasagna.

TRACEY’S MUFFIN TIN MINI LASAGNAS

Dinner prep time often coincides with homework help time. On this night, I was listening to Alex read aloud, everything I always wanted to know about the state of Hawaii. Thank goodness for simple recipes!

Dinner prep time often coincides with homework help time. On this night, I was listening to Alex read aloud, everything I always wanted to know about the state of Hawaii. Thank goodness for simple recipes!

INGREDIENTS

12 oz ground turkey
1 medium onion, chopped (I skipped this.)
1/2 cup chopped mushrooms (I skipped this.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15 oz) can tomato sauce
2 garlic cloves, minced
1 1/2 teaspoons dried oregano, divided
pinch red pepper flakes (I skipped this.)
1 1/2 cups part-skim ricotta cheese (I used fat free.)
1/2 teaspoon dried basil
24 wonton wrappers
1 1/2 cups shredded part-skim mozzarella cheese (I used fat free.)

DIRECTIONS
Preheat oven to 375 F. Spray a 12-cup muffin tin generously with nonstick cooking spray.

Add the ground turkey, onions, mushrooms, salt, and pepper to a large skillet set over medium to medium-high heat. Using a wooden spoon, break the turkey up into small crumbles and cook for about 10 minutes, or until the turkey has browned. Stir in the garlic and cook for 30 seconds to 1 minute, just until fragrant. Add the tomato sauce, 1 teaspoon of the oregano, and the red pepper flakes, and stir to combine. Taste and season with additional salt and pepper if desired. Bring the sauce to a gentle boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside.

In a medium bowl, stir together the ricotta, the remaining 1/2 teaspoon of oregano, the basil, and a pinch each of salt and pepper.

To assemble: Press 1 wonton wrapper into each well of the muffin pan – be sure to press them into the bottom and sides of the pan. Working with half of the ricotta mixture, divide it among the wells of the pan evenly, pressing the ricotta into an even layer. Working with half of the tomato sauce, divide it among the wells of the pan, spreading in an even layer rather than mounding. Sprinkle 2 teaspoons of the mozzarella over the top of each mini lasagna. Press a second wonton wrapper onto each mini lasagna then repeat the process of layering using the second half of the ricotta mixture, the remaining half of the tomato sauce and finally two more teaspoons of the mozzarella per cup.

Bake the mini lasagnas for 10 minutes, or until the cheese is melted and bubbly. Remove the muffin pan to a wire rack and let the mini lasagnas cool for a few minutes before removing them. Garnish with fresh basil before serving, if desired.

Makes 12

Two apiece were plenty for us. I did find these softened up when they were left over, but they still tasted good.

Two apiece were plenty for us. I did find these softened up when they were left over, but they still tasted good.

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What’s For Dinner Wednesday: Light Vegetable Fried Rice

20 Mar
This Vegetable Fried Rice was a huge hit!

This Vegetable Fried Rice was a huge hit!

We all love Chinese food, but it’s not something we get very often. I was thrilled when I recently found a recipe on the Red Barn Blog for a homemade version that was healthy. I actually believe the post was a guest post on the Red Barn Blog by the Budget Gourmet Mom, a blog I also follow.

I decided to try it a couple of weeks ago, although not following the recipe exactly, but rather using it as a guide when making ours. It was such a huge hit, I’ve already made it again. Five thumbs up, both times.

I like this recipe because you can use whatever vegetables you have on hand and throw them in. I can foresee using sugar snap peas or pea pods when I have them next, or throwing in zucchini when I make it again.

Here is the recipe as it’s written by the Budget Gourmet Mom on the Red Barn Blog. I’ve made a note of any changes I made. This was great served with Duck Sauce or with Sweet and Sour Sauce on the side, both of which are nonfat.

This Chinese Fried Rice is great as a side dish for any meal. We last used it when we had pork chops.

This Chinese Fried Rice is great as a side dish for any meal. We last used it when we had pork chops.

INGREDIENTS

  • 2 cups cooked cold white or brown rice
  • 1 tablespoon canola oil  (We used olive oil.)
  • 1 small onion, diced
  • 2 cups fresh vegetables, I used broccoli and carrots
  • 2 large eggs, lightly beaten (We used egg substitute.)
  • 3 tablespoons soy sauce
  • DIRECTIONS
  1. In a large skillet preheat oil over medium-high heat.
  2. Add in the rice and fry, tossing carefully with wooden spoon. Add the vegetables and continue to cook for 7 minutes, stirring occasionally.
  3. Push the rice off to the side of the pan and place the beaten eggs next to the rice. Cook, stirring the eggs until firm. Fold into the rice.  (I cooked my eggs in a separate frying pan.)
  4. Add the soy sauce, toss, and serve.

Thanks to the Red Barn Blog and the Budget Gourmet Mom for sharing this delicious dish!

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Easter and Passover Recipes: Mom’s Beef Brisket

13 Mar

You can tell this wasn’t my plate because all of the food is VERY close together and the juices are all running onto each other. Yikes.

ORIGINALLY POSTED APRIL 3, 2012

Today’s recipe is one I’ve eaten tons of times but never actually made myself. It’s for my mom’s beef brisket. She makes it when she’s having a crowd, or having a holiday or if she wants to make something in advance to freeze. This recipe is good for all of those things and it’s so delicious. One of my friends, Sue, is Jewish and she has used this recipe for her holiday meals for years and years, ever since having it at my parents’ house a while back.

With Easter and Passover coming up this weekend, I thought today would be a good day to post this recipe in case you’re looking for something new and different and of course, delicious, to make for your holiday meal.

I’ve put the recipe below exactly as my mom has typed it up for us, back in 2006. Thanks Mom!

Enjoy!

My parents’ beef brisket is tender and delicious! Try it for yourself and see!

BEEF BRISKET

This recipe is a family favorite.  It’s easy to prepare and can also be made ahead and easily reheated, either from refrigerator or freezer.  It’s a dish that I’ve often been asked to bring to family gatherings, and it’s one of the first to disappear.  Leftovers, if there ever are any, are also delicious.

 INGREDIENTS

4 – 5 lb. (flat cut) fresh beef brisket  (not corned)

2 tsp. salt

1 small onion, sliced thin

1/2 tsp. garlic salt

1/4 tsp. dry mustard

1/4 tsp. rosemary leaves

1/4 tsp. thyme leaves

1 c. ketchup

1/2 c. water

1 bay leaf

1 tbl. brown sugar

Place meat in baking dish (corning ware or pyrex) or pan that is close to same size as meat.  Mix all ingredients and pour over meat.  Cover with heavy duty aluminum foil and bake 3 1/2 to 4 hours at 300 to 325 (until fork pierces easily).  (I usually set oven at 325.)  Remove from baking dish, slice on the diagonal and place sliced beef in clean baking dish (either another one same size or same one washed out).  Strain pan juices, if desired, and if so, use spatula or spoon to push through strainer.  Add 1/3 cup Pale Dry Sherry to pan juices.  Pour over sliced beef, cover * and heat for an additional 30 minutes (or longer if it doesn’t seem tender enough at that point).

* (Can be prepared up to point where beef is sliced and sherry is added to liquid and poured over beef.  Cover with plastic wrap.  Then refrigerate until about an hour before serving time.  Remove from refrigerator and remove plastic wrap.  Cover with foil and heat for about 45 minutes or so at 325 — until pan juices are bubbling and meat is hot.)

NOTE:  Meat is easier to slice if cold.  If you decide to slice cold, then separate meat from juice and chill separately.  Then slice meat, add Sherry wine to juice and pour over meat.  Then either continue to cook or freeze and continue to cook later (when reheating).

This is good if served with either the pan juices or mustard.

4/5/06

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