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Cooking from Scratch

January 29, 2013 by Andrea Godfreyson, Registered Dietitian

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Up until recently, mustard was just that magical spicy vinegary spread that seemed to make everything taste better. I never considered how it was made.

That is, until a co-worker gave me a beautiful jar of handmade hot maple mustard. “How did you make that?!” I squealed in delight. She smiled. It turns out homemade mustard is ridiculously easy. I couldn’t get home fast enough to look at recipes.

Why bother cooking from scratch?It takes effort. It takes time. But knowing how things are made and knowing that you made them yourself can bring a lot of satisfaction. Cooking from scratch connects me with my food. I better understand what’s in it. I become more curious about where the ingredients come from. I can share it and teach others how to do it. It also seems to taste better.

You don’t have to do it all the time but, once in awhile, taking the time to slow down and do something from the beginning is good. There’s value in a bit of elbow grease.

When I use my homemade mustard, I treat it with care. Somehow I seem to pay mustard more respect than I did before. I savour every bite and I’ll certainly make sure I use every last drop before I recycle the jar.

Mustard adds flavour to everything it touches with very little fat or sodium and making it from scratch means I can customize it exactly how I wish. There are countless delicious recipes that call for mustard (check out the links below) and I can’t wait to sub in my new homemade version.

Now I just need to make some homemade bread and I’m halfway to a sandwich.

What food would you like to make from scratch? Try it out and share your story with us.


Related Posts:
In Appreciation of Food

Recipes:
Salmon à la West Coast
Maple Glazed Pork Tenderloin
Honey Vinaigrette Salad Dressing

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