Tag: mustard

  • New Protocols for Outdoor Markets in Alberta

    Farmer’s Markets in 2020, An Alberta Vendor’s Perspective

    A lot has changed on the outdoor market scene for Alberta’s 2020 summer season. Local organizers, vendors and customers are working together to adapt to new protocols and enjoy a fruitful season of healthy experiences!

    In preparing and planning for outdoor markets in stride with Alberta health recommendations, the focus has been on the overall structure of things, such as:
    • one way directional flow;
    • restricted sampling to self-contained lidded samples; and,
    • limited entry numbers.

    Click here for the complete overview, “Farmers’ Market Covid-19 Guidelines for Vendors“.

    Midway through the season, the biggest setback to the new approach tends to be long line ups on peak days.  As a vendor, I want to extend a big thank-you to all of those that have waited out the lines to help support our efforts. Most vendors are local producers and artisans that need support now more than ever! We are all trying our best to bring you a great experience and top quality products.

    Outside of market protocols, producers and organizations are facing increased scrutiny on internal protocols. Most of us had already been adhering to stringent health protocols, so adaptations in this area weren’t the hurdle they were for some. Being in food manufacturing, that our sanitization protocols were already at an exceptionally high standard so we are able to help others navigate the ever-changing guidelines.

    The team at Cian’s is in good health, and hopes that everyone is doing well navigating the new path we are on – my, how quickly things have changed!  I must admit, like others, I have had a hard time of things and had to take a bit of time to adjust. I decided that the best way forward was to dive into it and look for the opportunities. For me, that meant seeking educational outlets, learning as much as I could.

    I have spent the last few months discovering ways to improve our business. I also re-discovered my kitchen, that was an adventure! I had time to get back to basics and planned my meals weekly, shopping once, and creating healthier meals than I usually gravitate to in the rush of life. An online nutrition course validated my menu choices, even with a short term lapse that involved some snacking of the kettle chip variety.

    Of course, I always bring it back to the mustard and took some time to tweak a couple of Cian’s flavours. I like to start with a mustard and challenge myself to find a new way to enjoy it. My current breakfast is a simple but delicious meal, a Cian’s Mustard Melt.

    Each day is a new one, presenting challenges and opportunities. One thing that is true through it all, you can’t go wrong with kindness.

    You never know what another person is dealing with, so be kind to one another and enjoy the journey.

  • 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…..

  • Colin’s Fiery Rib Sauce

    This unique sauce will warm up your ribs, literally!

    Ingredients

    • 1/2 cup Chili sauce
    • 2 tbsps brown sugar
    • 1 tsp Worcestershire sauce
    • 1 tsp Cian’s Hot Mustard
    • *can add up to 1/4 cup vegetable oil to thin the sauce out

    Directions

    1. Blend all of the ingredients together.
    2. Brush over ribs during the last 10-15 minutes of cooking.

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  • Honey Dijon Chicken Cheesesteaks on Pretzel Rolls

    Adapted – hostthetoast.com

    Ingredients:

    • 1 lb frozen bread dough, thawed according to instructions
    • 1/4 cup baking soda (see note)
    • 1 egg, beaten with 1 teaspoon water
    • Sesame seeds, to top, to taste
    • Large grain salt, to top, to taste
    • 1 tablespoon canola oil
    • 3 boneless, skinless chicken breasts, sliced as thin as possible
    • Salt and pepper
    • 1/2 cup Dijon mustard*
    • 1/2 cup honey*
    • 2 tablespoons apple cider vinegar
    • 6–8 slices provolone cheese, cut into halves

    *Swap the dijon for Cian’s Medium, or the dijon and honey for Cian’s Honey or use Cian’s Honey Hot in place of both

    Instructions:

    1. Line a baking sheet with parchment paper.
    2. Divide the bread dough into 6 pieces, depending on how large you’d like your rolls to be. Shape into cylinders and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 20-30 minutes, or until nearly doubled in size.
    3. Preheat the oven to 375 degrees F. In a large bowl, combine the baked baking soda with 4 cups very hot water. Stir to dissolve. Carefully dip the rolls, one at a time, into the baking solution for 30 seconds, and then place back onto the prepared baking sheet. You may want to wear gloves to protect your hands from the heat and high pH level of the solution.
    4. Beat the egg with a teaspoon of water and brush over the tops of the rolls. Using a sharp knife, score the tops, cutting down to the center of the dough. Sprinkle with salt and sesame seeds, to taste.
    5. Bake rolls until browned on top and cooked through, about 22-25 minutes.
    6. While you wait for the rolls to bake, heat the canola oil in a large skillet over medium heat. Season the sliced chicken breasts with salt and pepper, and then cook, stirring often, until white and cooked through. This cooking time varies depending on the thickness of your slices, but it should take between 2-5 minutes.
    7. Place the cooked chicken in a large bowl. In a separate, smaller bowl, whisk together the mustard, honey, and apple cider vinegar. Pour the honey dijon mixture onto the chopped chicken and toss to coat.
    8. When the pretzel rolls have finished baking, slice them and stuff them with the honey mustard chicken. Top with provolone cheese and place back into the oven until the cheese melts and begins to brown. Serve immediately.

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  • 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.

  • Holiday Canapes

    Holiday Canapes Source (adapted)

    INGREDIENTS

    • 12 (¼”-thick) white bread slices
    • 12 kalamata olives, pitted and halved
    • 1 tsp. ground mustard, Cian’s Medium
    • Kosher salt and freshly ground black pepper, to taste
    • 1 tbsp. sweet relish
    • 3 tbsp. mayonnaise
    • Half lb. thin-sliced ham, finely chopped
    • 4 tbsp. unsalted butter, melted
    1. Heat oven to 400˚. Using a 2″ round cookie cutter, cut out 24 circles from bread slices. Brush both sides of each circle with butter and transfer to a baking sheet. Toast bread in oven, turning once, until light golden, about 10 minutes.
    2. Meanwhile, combine ham, mayonnaise, relish, salt and pepper to taste, and mustard in a small bowl. Spread about 1 tbsp. ham spread on each toast circle and top each with half an olive.

    Yields: 24

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  • Mustard Pizza 

    By Sask Mustard (adapted)

     

    INGREDIENTS

    • 3 Italian sausages
    • 1 – 12″ prepared pizza crust
    • 1.5 cup shredded mozzarella cheese
    • 3/4 cup shredded cheddar cheese
    • 1/2 cup sliced onions
    • 6 slices of bread and butter pickles
    • 1/3 Cup your choice Cian’s Mustard (we suggest hot, honey hot, medium)
    1. Preheat oven to 425°F (220°C).
    2. In non-stick skillet, cook sausages over medium heat until brown. Cut into 1/2 inch (1 cm) pieces. Set aside.
    3. Place pizza dough on lightly greased 12″ (30 cm) pizza pan or baking sheet.
    4. Spread mustard over dough, top with mozzarella cheese, sausages and onions. Lay pickle slices evenly on top. Sprinkle with cheddar cheese.
    5. Bake 7-10 minutes or until crust is cooked through and cheese is melted. Cut into 8 thin wedges or squares. Serve hot.
    Prep time: 20 minutes Serves: 8 (1 wedge/serving)

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  • Mustard Cream Sauce 

     

    INGREDIENTS

    • 1/2 cup dry white wine
    • 1/4 cup chopped shallots
    • 1 cup whipping cream
    • 2 tbsp of Cian’s Medium Mustard (or preferred flavour)
    • 1 tbsp chopped fresh basil
    • 1 tbsp chopped fresh dill
    1. Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes.
    2. Reduce heat to medium-high, adding whipping cream and simmer until reduced to 1 cup, about 2 minutes.
    3. Add mustard, basil and dill, simmering 2 minutes to blend flavours.
    4. Season sauce to taste with salt and pepper.
    Makes about 1 cup
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  • Breakfast Grilled Cheese 

    Breakfast Grilled Cheese

    by: Delish (Adapted) 

    grilled cheese

     

    INGREDIENTS

    • 1 tbsp. extra-virgin olive oil
    • 4  breakfast sausages, casings removed – (can be pre-cooked or last night’s bbq left overs)
    • 4  large eggs
    • 2 tbsp. half-and-half
    • kosher salt
    • Freshly ground black pepper
    • 2 tbsp. Chopped chives
    • 4  slices of bread
      1 – 2 tbsp of Cian’s Mustard (I like Honey Hot)
    • 2/3 c. shredded Cheddar
    • 2 tbsp. butter, divided ***
    1. In a large skillet over medium-high heat, heat oil. Add sausage and cook until browned, 3 to 5 minutes, breaking up the meat as it cooks. Drain fat, remove from skillet  and clean skillet.
    2. Whisk together eggs and half-and-half; add egg mixture to skillet. Gently stir eggs using a wooden spoon or spatula and cook until they just begin to set. Season with salt and pepper and stir in chives. Remove eggs from skillet and wipe skillet clean.
    3. Spread your choice of Cian’s mustard onto two bread slices, followed by the sausage, eggs, and cheese. Top with remaining two slices bread.
    4. Return skillet to medium-low heat and add butter. When the butter begins to foam, add sandwiches. Cover the pan with a large lid (to help melt the cheese) and cook until bread is golden brown, about 2 minutes. Flip and cook until the cheese has melted and both sides of bread are golden, about 2 minutes more. Slice and serve immediately.

    NOTE: Mayo can be used in place of butter to grill the sandwich. If using mayo, prior to step 3 spread mayo onto the outside of the bread slices. Follow with the remaining directions, omitting the use of butter in the skillet.