Tag: healthy

  • Michelle’s Lasagna

    Michelle’s Lasagna – this is now a favourite in our house!

    Sauce Ingredients:

    • 1 med onion diced
    • 1 – 2 cloves fresh garlic minced
    • 2 lbs ground meat (I use a mixture of ground turkey and Spolumbo’s Italian sausage (1 lb each)
    • Worcestershire sauce (to taste)
    • 1 tsp Oregano
    • 1 tsp Basil
    • 1/2 tsp Ground Thyme
    • Black pepper (to taste)
    • Bay leaf (remove from sauce before adding to lasagna pan)
    • Mushrooms
    • 1 – 2 bell peppers chopped
    • 2 jars Pasta Sauce (Our favourite is Pasta Del Pellegrino (local)
    • 1 796 ml can of stewed tomatoes including juice
    • 1-2 TBSP balsamic vinegar (On Tap’s Traditional Balsamic Vinegar – located in Airdrie & Okotoks) or you could also use a little sugar (or none at all if you prefer)

    Filling Ingredients:

    • 500 ml of cottage cheese
    • 1 egg
    • 1/2 cup to 1 cup of Parmesan cheese
    • 1 Tbsp Cian’s Mustard (I used Hot though Medium is a nice choice too)

    Layer Ingredients:

    • Noodle layers: Measure pan for the number of noodles needed, 2 or 3 layers (your choice)
    • Top layer: Shredded Cheese: Mozzarella, combination of Italian cheeses….your flavour and amount choice

    Prep Directions:

    Sauce
    1. Brown ground meat with onion (I cook the turkey and sausage separately)
    2. Place cooked meat in a large pot, adding garlic, Worcestershire sauce, Oregano, Basil, Thyme, Black Pepper, Bay Leaf, Mushrooms, Bell Peppers, both jars of pasta sauce, stewed tomatoes, and balsamic vinegar
    Filling
    1. Mix cottage cheese, egg, parmesan cheese and Cian’s Mustard; set aside
    Noodles
    1. Cook noodles according to package directions for Al Dente pasta as they will continue to cook once layered in pan; drain and let cool
    Pan Layers
    1. Put a thin layer of sauce on the bottom of the pan and a single layer of lasagna noodles on top
    2. Add 1/2 cottage cheese mixture and spread all over the noodles
    3. Add tomato sauce mixture
    4. Layer of lasagna noodles
    5. Add remaining cottage cheese mixture, spreading all over noodles
    6. Add tomato sauce mixture
    7. IF desired add another layer of noodles

    Cooking Instructions:

    1. Preheat oven to 350 degrees
    2. Cover pan with foil, baking for 1 hr (longer if making a pan larger than 9×13)  Tip: place cookie sheet under the pan to catch any dribbles of sauce
    3. Remove foil and add shredded cheese
    4. Continue to cook uncovered until cheese is melted and toasty brown 🙂
    5. Let sit for 10 – 15 minutes before slicing, if you can…..

  • Classic Potato Salad

    Adapted from Nan’s Classic Mustard Potato Salad (Genius Kitchen)

    Serves: 8

    Ingredients:

    • 4 cups Russet potatoes, cooked, peeled and diced (10 – 12 medium potatoes)
    • 3 eggs, hardboiled and finely crumbled
    • 1 cup sweet onions
    • 1/2 cup celery, washed, finely diced
    • 3/8 cup dill pickle, finely chopped
    • 3/4 cup mayonnaise (like the original, I like miracle whip here)
    • 1-2 tablespoons of Cian’s Mustard (Beer, Hot, Medium – all depends on the flavour you want)
    • 1/8 cup pickle juice
    • 1/8 cup cream (Half & Half can be used)
    • 3/4 teaspoon salt
    • 1/4 teaspoon pepper (white for appearance)
    • 1 tablespoon sugar

    Directions:
    1. Boil potatoes in the peel with the whole eggs. Remove the eggs after 10 minutes of boiling, and remove and drain the potatoes when just fork tender. Let eggs and potatoes cool to room temperature. Peel all and refrigerate whole potatoes and eggs until cold. The potatoes will dice and hold up better when cold. Dice the potatoes into 1/4- 3/8″ dice. Place into a very large container with a lid. Crumble the eggs and add to the container with the diced potatoes.

    2. Chop the onion, celery, and pickles very finely. Add to the potatoes and eggs. Gently stir to mix the ingredients evenly.

    3. In a separate bowl, mix the mayonnaise, mustard, dill pickle juice, cream, salt, pepper and sugar. Whisk until creamy. Pour over potato mixture. Gently stir until the dry particles are coated with the creamy mixture.

    4. Cover and refrigerate at least 4 hours. 6- 8 hours is even better. If you like color you can sprinkle some sweet paprika over the top.

     

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  • Cian’s Honey Hot Salmon and Shrimp

    Cian’s Honey Hot Salmon and Shrimp

    Recipe Submission: by Sharon M.
    shrimp and salmon with honey hot

    INGREDIENTS

    • Salmon, shrimp and asparagus
    • Cian’s Mustard (honey hot)
    • mayo
    • fresh lemon juice
    • salt and pepper
    1. Mix equal parts of Cian’s Honey Hot and mayo, add fresh lemon juice.
    2. Spread mixture on top of salmon and bake. (Tip: cook asparagus for a few minutes to soften before placing on baking tray).
    3. Add salt and pepper all around and bake at 375 until salmon is done (aprox 15 -20 min depending on thickness).
    4. Use run off from sauce will tasty up those shrimp.

  • German Rouladen 

    German Rouladen

    by Allrecipes

    INGREDIENTS

    • 1.5 lbs flank steak
    • .5 lbs thick sliced bacon
    • 2 large onions
    • 1 (16oz) jar of dill pickle slices
    • 2 tbsp butter
    • 2.5 cups water
    • 1 cube beef bouillon
    • Cian’s Mustard to taste
    1. Cut flank steak into thin filets; about 1/4 inch think and 3 inches wide.
    2. Generously spread one side of each filet with mustard to taste. Place bacon, onions, and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
    3. Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauce until browned.
    4. Pour in 2.5 cups of water and add bouillon cube; stirring to dissolve the bouillon cube. Simmer the rolls for about an hour.
    Prep time: 20 mins;  Cook time: 70 mins;  Serves: 6

  • Dutch Mustard Soup 

    Dutch Mustard Soup

    by Niels

    INGREDIENTS

    • 1 clove of garlic
    • 2 onions
    • 1 tbsp butter
    • 3-1/3 cup water
    • 3/4 cup cooking cream
    • 1 vegetable bouillon cube
    • 1/2 lb bacon cubes
    • 1 leek
    • 3 tbsp of Cian’s Mustard
    • 1 tbsp cornstarch
    • 1 multigrain baguette
    1. Finely peel and chop the onions and garlic.
    2. Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
    3. Pour in the water and the cooking cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.
    4. Fry the bacon cubes crispy in a non-stick skillet in about 8 minutes
    5. Cut the leek in half and clean out the sand. Then cut it in thin slices.
    6. Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
    7. Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
    8. Add a pinch of salt and pepper to your taste.
    9. Now serve the soup with some slices of the baguette and you’re ready to let your taste buds tingle. Enjoy!
    Serves: 4