Category / Low carb recipes

by susanb181

Summer Cucumber Salad

Julienned Cucumbers, carrots in a yogurt sauce

Summertime Cucumer Salad

My German grandmother was a terrific cook. One of her specialties in summer was a refreshing cold salad made of sliced cucumbers in a creamy dressing of red wine vinegar and sour cream, topped with fresh dill or chives. My updated version juliennes the cucumbers, adds carrots and a yogurt-based dressing instead of sour cream. It’s easy to make, very tasty and refreshing as an accompaniment to a summer meal such as grilled chicken or burgers. I like it by itself for a light lunch as well. It also keeps in the refrigerator for at least a few days and gets even more flavor.

It’s a funny thing- somehow marinating the cukes in this dressing makes them more digestible- as I find raw cucumbers sometimes upset my stomach. This salad never has. You can do the cucumber/salt drainage* technique in advance if you like but I confess I rarely have- as I am too impatient!

INGREDIENTS (serves 2-3)

  • 2-3 cucumbers ( medium size- if very large one might be enough)
  • 1/2 medium carrot
  • 1/2-1 cup plain yogurt ( I use whole milk Greek type)
  • 1/3 cup red wine vinegar (it sounds like a lot but the cukes need this amount)
  • 1/2 tsp. Xylitol (see my previous blog posts for more details about this natural no-sugar sweetener)
  • 1/3 cup chopped green onion (optional)
  • salt free seasoning ( or 1 tsp salt if you like)
  • fresh herbs- chives, dill or thyme

TO DO

  1. Make the sauce first so the flavors can meld. Mix the yogurt, red wine vinegar, xylitol and seasonings (not the herbs)– I use a wisk. Taste to make sure it has enough vinegar- should be tangy.
  2. Peel and slice thinly or julienne the cukes- I use a Mandolin with the julienne blade.
  3. Wash carrot, peel or brush well. Juienne or cut into matchsticks and combine with the cucumber; add green onion (optional)
  4. Add dressing and mix well.
  5. Let sit in refrigerator for at least 1/2 hour before serving.
  6. Garnish with fresh chopped herbs.

* To drain and remove excess moisture from peeled, sliced cucumbers in advance of making the salad; put them in a colander with a larger bowl underneath. Sprinkle 1 tsp. salt or more depending on amount of cukes, (sprinkle lightly) and let sit for approximately an hour. You can then blot with paper towels. It does help to keep them crisper and less watery in the salad.

Enjoy!

www.type2delicious.com

by susanb181

Yummy Plummy Jam

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Colorful, delicious plum jam!

Plum tree with boughs hanging down

Plum tree hanging down with plums

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Gorgeous plum color!

We had an abundance of plums this year! This was a year we had sufficient rain and that made a big difference–a number of  years due to the CA drought we had barely any crop. Now the tree was laden with Santa Rosa plums; the boughs touched the ground as they were so heavy with fruit. Sounds wonderful and it was, but we had so many that even after giving away boxes of them to our neighbors, we had a lot left. So of course I made plum jam! It’s a big favorite with my family (I’ve made it many times over the years), but this year there’s the challenge of not using sugar. Turned out, Xylitol works great. This jam is as delicious as the sugary kind (we don’t like it too sweet anyway), with full tasting, gorgeous, purple, plummy goodness. Great for gifts if you can part with it!

Plum jam, (or any jam), is actually not too difficult to make, once you have all the other ingredients, big pots, jars, lids/caps, and of course, plums!  And it does help to do it first time with someone who’s made jam before; mainly to give you confidence. (<*

I use a few shortcuts in that I sterilize the jars in the dishwasher on the hottest setting and also boil the lids/caps instead of using a water bath for the filled jars. I use the canning method I describe below, and it comes out great. I also read that you can sterilize jars in the oven, on low heat, 200degrees, for 15 minutes. I tried it also and seems fine, though I prefer the dishwasher using the highest heat settings.

* Also, the traditional SureJell method link is below.

(Leave a comment if you’d  like to buy a jar; I’m working on getting a license to sell them through my blog.)

Fresh Plum Jam 

INGREDIENTS (makes 10-12 jars, depending on what size you use; I use 8 oz. jars mainly and a few 12 oz.)

  • 6 cups prepared fruit: 4 lbs. fresh plums; ripe ones are fine. (I make it with Santa Rosa; you could use Pluots, or other juicy plums.)
  • 1 box low sugar pectin
  • 1/2 cup water
  • 31/2 cups Xylitol
  • 2-3 Tbsp. lemon juice
  • 1-2 Tbsp. unsalted butter–to retard foaming and boil over
  • 2 tsp. Cinnamon if desired

TO DO:

  • Pit plums. Do not peel. Finely chop or grind fruit or use an immersion blender in deep saucepan or dutch oven. Add water. Bring to boil. Reduce heat; cover and simmer 5 min.
  • Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot. (You can use the same pot to first boil or transfer–up to you.)
  • Boil lids and rings (2-piece lids). Keep in boiling water until jam is ready.
  • Stir low sugar pectin into fruit in saucepot.  Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on medium high heat, stirring constantly.
  • Stir in Xylitol, lemon juice, (and cinnamon, if desired). Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Lift out lids and rings from boiling water; (I actually do this one 2-piece lid at a time. I lift out the 2-piece lid with tongs for each jar, then fill that jar and so on.)
  • Ladle jam immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rim and threads.  Cover with two-piece lid. Screw bands tightly. Turn the hot filled jars upside down on a towel to cool (this heat seems to help to make sure the jam lids are tight.)
  • After jars cool, turn right side up and check seals by pressing middle of lids with finger. (If lids don’t click down, but spring back, lids are not sealed and refrigeration is necessary.)

* The SureJell website has instructions for the traditional water bath method:

http://www.kraftrecipes.com/recipes/surejell-plum-jam-52036.aspx

 

Enjoy! www.type2delicious.com

by susanb181

Grandma’s Fresh Applesauce with Cinnamon

<img alt=" Fresh no sugar applesauce with cinnamon"

Fresh Applesauce with Cinnamon!

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It’s fresh fruit season! Our apple tree is full of fruit and apples are dropping all over our yard. So naturally it’s applesauce time! I realize that usually apples are an autumn crop but somehow ours are ripe now.

My grandma made the best applesauce –kinda chunky yet tender and very flavorful. Her secret was use mainly white wine, lemon juice, cinnamon and a very little water, if any. And yes, sugar. It was always a special treat. And now there’s a way to make Gran’s applesauce without sugar or weird tasting substitutes.

One legitimate lament of diabetics and other carb conscious folks is the lack of sweets and desserts in the diet. One solution I’ve found is making desserts with fruit and using a sugar substitute called Xylitol to add sweet flavor with limited carbs; (the label states that it is “75% fewer carbs than sugar” with “40% fewer calories”). There are 4 gms of carbs per tsp. and 10 calories. (Note: I have no relationship with any Xylitol manufacturers or distributors.)

I use it sparingly in any case, but it definitely makes desserts such as this tasty cinnamon applesauce very satisfying without sacrificing flavor. It’s also easy to make (and smells divine while cooking). I’m sure it will become a staple in your household as it is in mine!

I also make a delicious fresh plum jam using Xylitol and no sugar; recipe to come.

INGREDIENTS (serves 4-6)

  • 2-3 lbs. fresh apples (best from a tree or farmer’s market)
  • 1-2 Tbsp. lemon juice
  • 1/2 cup white wine (I like to use any Sauvignon Blanc from Marlborough area of New Zealand); you may add more if the apples are too dry.
  • 1/3 cup Xylitol
  • 1-2 tsp. ground cinnamon, and 1 cinnamon stick
  • 1/4-1/3 cup water as desired or needed
  • 1/2 cup blueberries (optional; you can add blueberries if you like–I like it “straight” best but sometimes add them for a variation, especially if there are an abundance at the local farmer’s market.)

TO DO

  1. Rinse, peel and chop the apples; you can leave some skin on; chop roughly into about 1″ pieces.
  2. Add apple pieces into a large cast iron or dutch oven, on the stovetop with medium high heat.
  3. Add white wine and Xylitol, and cinnamon stick.
  4. Stir constantly, until the apples are bubbling.
  5. Cover and turn down the heat to low, and cook for approximately 1/2 hr., stirring every so often, until the apples are tender. Add additional liquid in small amounts as needed (apples should be moist).
  6. Add lemon juice and ground cinnamon to taste.

 

Enjoy!

www.type2delicious.com

by susanb181

Vietnamese Bean Sprout Salad

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Vietnamese Bean Sprout salad

Asian bean sprout salad with carrots in a green bowl

Vietnamese Bean Sprout Salad

The spring weather here in Santa Cruz is making me crave salads. One I made recently is this very tasty salad with flavors that remind me of the fresh, delicious, inventive foods we enjoyed on the amazing Vietnam journey we took a few years ago. This salad is made with simple ingredients; fresh bean sprouts, green onions and carrots. But it’s the dressing that gives it the sweet, tangy goodness that makes you want to lick your plate!

As I’ve used previously, the sweetness comes from Xylotol, a low carb sweetener made from hard wood. It’s easily obtainable at most grocery stores that offer organic foods, such as Whole Foods and New Leaf, a local NorCal chain.

This recipe is modified from a cookbook we got in Vietnam–“Vietnam Cooking made easy.” (Although many of the recipes really aren’t that easy- this one is!)

INGREDIENTS (serves 3-4)

Vietnamese pickled bean sprout salad

  • 1lb. fresh bean organic sprouts, rinsed (caution: be sure the bean sprouts can be safely eaten raw. Those bought in Asian markets may have a warning that they must be only eaten cooked. Don’t use those for this salad!)
  • 2-3 spring onions, rinsed and cut into 1 ” lengths
  • 1-2 small carrots, scrubbed and cut into matchsticks to yield 1 1/2 cups

Dressing

  • 3/4 cup white vinegar (I use standard white vinegar and add a few Tbsp. of white wine vinegar.)
  • 2-3 Tbsp. Fish sauce (Thai is ok; it’s often easier to obtain then that made in Vietnam.)
  • 2 Tbsp. Xylotol
  • 1 cup water

TO DO

  1. Rinse bean sprouts and set aside to dry for approx. 1/2 hr.
  2. Combine sprouts, carrots, green onions in salad bowl and refrigerate.
  3. In a saucepan, bring the Dressing ingredients to a boil over medium heat, then reduce heat to low and simmer for 2-3 minutes to dissolve the Xylotol.
  4. Remove from heat and let cool.
  5. Dress the salad and let marinate for at least 1 hour.
  6. Drain excess liquid before serving. (You can use the dressing excess to marinate chicken or fish.)

Optional: serve with chopped cilantro.

Enjoy!

 

 

by susanb181

New Tuna Salad

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In the previous post I told you about the delicious lunch combo and gave the Lemony Kale Salad recipe.

Now here’s the 2nd half; the New Tuna Salad recipe. What’s new about it? If you’ve followed Type2delicious for awhile you may remember “Rick’s Chicken Salad,” chock full of carrots and other good things; you can find in previous recipes under “Light and Tasty Lunches.” This time I added hummus to the salad mix, along with a dollop of Mayo, carrots, red onion and spices, and of course, fresh lemon juice.

You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs; of course, the lettuce base is ideal for low carb diets.

This is a perfect lunch dish to enjoy when the weather cooperates and you can eat al fresco, as we do in our “Cafe Baxter,” named for our cat who likes to rest on the chairs in the CA sun.

Our backyard Cafe!

Our backyard Cafe!

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Baxter on his favorite cafe spot.

INGREDIENTS

New Tuna Salad ( serves 2-3)

  • 1 can solid Tuna (I use water packed but oil is ok too-up to your dietary needs and likes)
  • 1-2 carrots, chopped fine
  • 1/3 cup red onion, chopped fine
  • 1/2-1 celery stalk, chopped fine.
    • 2-3 tsps. sliced toasted almonds or pine nuts (I use Trader Joe’s pre-toasted unsalted sliced almonds.)

Dressing

  • 2-3 Tbsp. Lemon juice (or more – to taste)
  • 1/3 cup hummus, any flavor; (I tried tomato basil hummus and liked it, also a lemon garlic one was delicious.) You can add a bit more once you mix the dressing with the tuna to get the consistency you like.
  • 1-2 Tbsp. Mayonnaise; Best foods (or Hellman’s) light is my favorite.
  • no-salt spices of your choice, including lemon pepper

TO DO

  1. Combine/mix dressing ingredients; I use a small wisk to mix well.
  2. Combine Tuna and veggies in medium size bowl.
  3. Combine Tuna salad and dressing, and refrigerate for at least 1/2 hour.

Optional: Top with chopped cilantro, dill or chives

Enjoy!

 

 

by susanb181

Lemony Kale Salad and New Tuna Salad

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A delicious lunch combo

A delicious lunch combo

We are lucky in CA to have warm days in April that beg for outdoor eating “al fresco.” We take advantage when we can and enjoy these two delicious salads together; crunchy kale with a tangy lemony dressing along with our favorite tuna veggie salad. This time I added hummus to the tuna, along with Mayo, carrots, red onion and spices, and of course, fresh lemon juice.

You can serve the tuna salad on a bed of romaine lettuce or a slice of whole grain toast, depending on your dietary needs.

First comes the Lemony Kale Salad recipe; the Tuna to come. Stay Tuned!

INGREDIENTS

Lemony Kale Salad (serves 2-3)

  • 2 cups baby kale, washed and torn into bite sized pieces
  • 1/3 cup sprouts ( your choice)
  • 1/2 small red onion, sliced thin, approx. 1/3 cup
  • 1/4 cup pumpkin seeds or pita nuts or a combination

Dressing

  • 2-3 Tbsp. Lemon juice (or more – to taste)
  • 1/3 cup olive and/or walnut oil; (it’s  expensive but really adds flavor– you can add just a Tbsp. with the olive oil if you like)
  • 1 tsp. Dijon mustard
  • no-salt spices

TO DO

  1. Combine/mix salad dressing ingredients and let sit for 10-15 minutes.
  2. Combine kale and sprouts and onion in salad bowl.
  3. Brown seeds/ nuts in skillet or bake 350 on cookie sheet for 10 minutes – let cool.
  4. Dress salad and sprinkle nuts/seeds on top.

Optional: grate semi hard goat cheese, such as Midnight Moon, Trader Joe’s White Goat Gouda or regular Parmesan on top

Enjoy!

 

 

by susanb181

Fruit Dessert with low carb Raspberry Sauce

Fruit Salad Ingredients
Delicious fresh fruit salad with no-sugar raspberry sauce

One legitimate lament of diabetics and other carb conscious folks is the lack of sweets and desserts in the diet. One solution I’ve found is making desserts with fruit and using a sugar substitute called Xylotol to add sweet flavor with limited carbs; (the label states that it is “75% fewer carbs than sugar” with “40% fewer calories”). There are 4 gms of carbs per tsp. and 10 calories. (Note: I have no relationship with any Xylotol manufacturers or distributors.)

I use it sparingly in any case, but it definitely makes desserts such as this delicious fruit plate with raspberry sauce taste wonderfully satisfying. It’s also so pretty- a real party pleaser! *

I also use Xylotol in my fresh applesauce; recipe to come.

INGREDIENTS (serves 4-6) (you can use almost any fruit of your choice- this is a winter version featuring local, fresh ripe citrus)

  • 3-4 oranges, your choice (for maximum color, I like to use a combination of Cara Cara, blood oranges and sometimes a Navel.)
  • 1-2 tangerines
  • 1-2 Kiwis
  • 1/2 cup blueberries
  • 1/3-1/2 cup raspberries
  • SAUCE:
  • 1 bag frozen raspberries
  • 1 Tbsp. Lemon juice
  • 1-2 Tbsp. Xylotol
  • 1-2 Tbsp. Rum or Cognac or water

TO DO

  1. Make the sauce first so the flavors can meld.
  2. Pour the frozen raspberries into a deep sided mixing bowl. Let sit for 1/2 hr. to thaw slightly or thaw 3-4 minutes in a microwave. They should still be somewhat frozen.
  3. Add rum, cognac or water and Xylotol.
  4. Using a hand mixer or stick immersion Mini pimmer, mix til the consistency is thick but liquid enough to pour; somewhat the consistency of Hollandaise sauce. Add lemon juice and additional liquid in small amounts if needed.
  5. Peel and slice fruit into rounds. (Obviously not the berries (<*)
  6. Lay fruit in a circular pattern on a large round, preferably glass, plate or platter. Start with larger pieces, then smaller on top, (I like the Kiwii rounds on the top of the orange pieces), with edges overlapping. Finish with berries as a garnish.
  7. Serve with sauce; I add a bit over the plate and offer the rest of the sauce in a gravy dish with a small ladle.

* I’ve produced a video demonstrating making this dessert; to be featured soon on the blog. Stay tuned!

This has been the hit of any parties I’ve brought it too. Hopefully you have the same experience!

Enjoy!

www.type2delicious.com

by susanb181

Cheesy Deliciousness!

 

Delish cheese appetizer

Sometimes you just want something decadent and creamy, especially for a special dinner party or celebration. This appetizer fits that perfectly. Also it’s easy to make; low carb, and scrumptious. Be sure to serve it while warm and melty, with whole grain crackers. You’ll be the hit of the party!

 

Ingredients

1  4- to 6-inch round Camembert and/or Brie cheese; (I also use a goat Brie as Rick doesn’t eat cow milk products.) Leave the cheeses at room temperature for at least 1/2 hour before preparing.
1 egg, beaten
1/2 –3/4 cup fresh bread crumbs
4 Tbsp. unsalted butter and/or 1-2 Tbsp. Olive oil
1/2 cup chopped green onion; save some for garnish

Instructions 

Dip the cheese in the egg and then coat all sides with the bread crumbs. (tip: you can lightly sprinkle flour on the cheese before dipping in egg; keeps the batter on better.)

Heat 2 tablespoons of the butter/olive oil in a small skillet over medium heat just until it starts to brown.

Brown cheese on one side, then the other; about 3-4 minutes per side. Remove to a serving plate and keep warm. (I put on a ceramic plate and into a 250 degree preheated oven.)

Wipe out the skillet with a paper towel and add the remaining butter/oil to the skillet. Melt over medium heat and when foamy, saute the onions for 2-3 minutes until soft and starting to brown.

Remove cheeses from oven. Sprinkle sauteed onions over the cheese rounds and serve immediately with crackers. Garnish with a few raw green onions.

Enjoy!

 

by susanb181

Veggie Lentil Soup

veggie-lentil-soup-ingredients

Fresh, dried and canned ingredients

diabetes-friendly-veggie-lentil-soup-ingredients

Fresh, canned, (we were lucky to be given home-canned tomatoes), and dried ingredients

healthy-veggie-lentil-soup-broth

So good in the pot (added bay leaf)

 

diabetes-friendly-veggie-lentil-soup

Goodness is in the bowl!

A hearty and delicious cool weather meal is this lentil soup, with added veggies, wine and lots of flavour.

Lentils do have higher carbs but they are also are high in protein and fiber. Of course, you can moderate your amounts, depending on your own health situation. For more lentil nutrition info, go to the link marked * at the end of this post.

Some lentil soups are too watery, and some are too thick. This one has the right balance of broth and substance. You can also add other vegetables, and even bacon, but this is how I make it.

I recently made this Soup with red lentils from a brand called “Pereg”— and was disappointed that these lentils never got totally tender, even after a lot of cooking- first one hour, then two subsequent cookings, (I made a large batch so we had leftovers), for 1/2 hr. To 45 minutes each time. Also I added cumin and all spice, so the flavor was interesting. All in all, still good, but next time I’ll stick with green or brown lentils. Have any of you, dear readers, had the same experience?

Veggie Lentil Soup

INGREDIENTS

  • 3/4-1 cup dried brown or green lentils, rinsed.
  • 2-3 cups broth (I use low sodium chicken broth, but vegetable works fine too)
  • 32 oz. can of crushed or chopped plum tomatoes (I use unsalted) or if you have home-canned lucky you
  • 4-5 carrots, in 1/2 ” rounds
  • 2-3 sticks of celery, chopped in 1/2″ pieces, with 2-3 tbsp. chopped green tops
  • 1 large onion, chopped into medium pieces
  • 3-4 Tbsp. Olive oil
  • 1/3 cup dry white wine (your choice, I use whatever we have leftover)
  • 2-4 cloves garlic, chopped fine
  • lemon zest to taste
  • 1 large Bay leaf
  • Optional: 1-2 hot dogs or cooked chicken sausages, chopped into 1/2″ pieces
  • Salt free seasoning/pepper to taste

TO DO:

1. Preheat large saute pan.

2. Add olive oil, chopped onion, celery and carrots. Brown and sauté on medium high heat approx. 10 minutes, until somewhat tender. Add garlic and sauté 2 more minutes, making sure garlic doesn’t burn.

3. Add veggies to a large pot or Dutch oven. Add lentils, and rest of ingredients, except for lemon zest.

4. Bring to a boil, then cover and turn down heat to a slow simmer.

5. Simmer on low for approx. 30-40 minutes

6. Test for tenderness (carrots and lentils especially)

7. Add lemon zest and adjust spices and seasonings to taste.

8. You can also use a hand blender if you like a smoother texture (or remove some of the soup to a blender and add back into the pot)

9. Serve with the always delish green salad, https://type2delicious.com/2014/11/18/salad-with-goat-cheese-pears-and-mustardgarlic-vinaigrette/

And whole grain toast if you like. I also like a dollop of plain Greek yogurt to top off my bowl!

*http://lowcarbdiets.about.com/od/CarbsInGrains/a/Carbs-In-lentils.htm

Enjoy!

www.type2delicious.com

by susanb181

Salad with Goat Cheese, Persimmons or Pears and Mustard/Garlic Vinaigrette

salad with persimmons, endive and greens

Persimmon and Endive Salad–salad with persimmons, endive and greens

By the way, the “Follow” button is now at the top of the left side area–just click on the icon that looks like a file folder–much easier to find I hope. Please tell your friends and family who may benefit from the blog to follow it to get the latest recipes and tips. (Any problems with Following, please email me at susan2del@gmail.com) Thanks!

Salads are a big part of our diet, especially in summer. We have them at the end of almost every dinner, with many types of  dressings; (my parents and grandparents who lived with us were European, and this was what we did–I still do as I find it is a great savory way to end a meal–plus no big need for a heavy dessert). One dressing I made recently is a variation of classic vinaigrette. This dressing makes enough for a large salad to serve 3-4 (or 2 major salad lovers).

We like the taste contrast of fruit and a bitter green, such as endive and arugula, with this tangy, mustard/garlic dressing. This salad can be a main dish if you add grilled chicken (leftover from your barbecue) or really good topped with grilled or roasted salmon.

Amounts aren’t exact- use your own taste as a guide; for example, not everyone likes as much garlic as we do.
SALAD WITH PEARS/PERSIMMONS AND GOAT CHEESE
INGREDIENTS
  • 1/2 to 3/4 head of red butter lettuce; washed, spun and torn
  • 1/3 cup of endive, arugula, and/or frisée (you can substitute any local greens you have but we like this combo)
  • 1 small pear, and/or fuyu persimmon,sliced thin (depending what’s in season)
  • 1 avocado sliced into approx. 1/2 ” cubes
  • 1/2 red onion, sliced thin or chopped
  • Shred goat cheese such as goat Gouda ( any type) or Midnight Moon* on top
  • 2-3 tsps Chopped toasted pecans or sliced almonds (optional)

(Tip from caterers: add dressing to lettuces and toss, then spread other ingredients on top so that they don’t all fall to the bottom before serving.)

* a semi-hard goat cheese made in Holland, from Cypress Grove Creamery, www.cypressgrovechevre.com.

DELISH MUSTARD/GARLIC VINAIGRETTE

INGREDIENTS

  • 1/3 cup olive oil
  • 1/4 cup walnut oil (just a small amount adds a subtle nutty flavor)
  • 1/4–1/3 cup white wine vinegar; to taste
  • 1 Tbsp. crushed garlic; 3 cloves crushed *
  • Juice of 1/2 lemon
  • 1 tsp. Dijon or Mendocino mustard**
  •  Salt-free spice like Mrs. Dash’s; Pepper to taste
Whisk all ingredients (or shake in a jar)
* Cook’s Illustrated Magazine tip for crushing small amounts of garlic:
Smash heads with flat of a chefs knife to peel, cut off ends; rub the peeled heads between the upside down tines of a fork; then crush the larger pieces with the fork to yield crushed garlic.
**http://www.mendocinomustard.com
Enjoy!