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Add zing with mustard

Mustard in all its forms from whole seed to powdered to prepared is a pantry staple that adds zip and zing to what you are eating.

Prepared mustards range from yellow mustard to Dijon-style to coarse hardy mustards. Each has its own flavour, heat level and texture and add its own unique flair to what you are preparing.

Remember that cooking mustard reduces the hot flavour so add it near the end of preparation. Mustard also aids in binding sauces and helps to emulsify oils in vinaigrettes and mayonnaise.

Prepared mustard loses flavour and fire as it ages, even when un-opened. Purchase small jars, refrigerate after opening and use within one year to preserve quality.

There are thousands of prepared mustards from all over the world. The Mount Horeb Mustard Museum in Wisconsin holds the largest collection at more than 4,700 different prepared mustards.

Check your farmers market for locally prepared mustard.

Mustard powder or dry mustard hails originally from England. It can be used to spice up everything from macaroni and cheese to vinaigrettes to meatloaf. This not-so-mellow yellow is also an essential ingredient in classic deviled eggs. Deviled refers to the addition of hot mustard.

Mustard powder can also be combined with water or other liquids such as wine, vinegar, beer or milk to create your own prepared mustard. Let stand for 10 minutes to fully develop the flavour. Adding sugar will mellow the heat.

In general, one teaspoon (5 mL) of dried mustard can be substituted for one tablespoon (15 mL) of prepared mustard.

Store mustard powder in an airtight container in a cool dry place for up to six months.

Mustard seed is often used in pickling and whole grain baking mixes. In India, the seed is toasted until it splits to lay down a layer of flavour in Indian cuisine.

When used whole in canning and preserving, the seed does not impart a sharp flavour, but rather adds a mild tang.

There is a significant difference between the flavour and heat level of the yellow seed compared to brown and oriental. Overcooking makes the seed bitter. Store whole mustard seed in an airtight container in a cool, dry place for up to one year.

Mustard oil is golden in colour and intensely hot and spicy. It is used in Indian cooking and usually sold in specialty, Indian and Asian markets. Store in the refrigerator and use within six months.

Many markets carry mustard greens or leaves. The greens are aromatic and taste similar to prepared mustard, with a hint of radish. They can be cooked much like spinach or eaten raw.

Enjoy these recipes featuring mustard. Also, check out the Great Saskatchewan Mustard Festival in Regina in August.

Bumblebee brownies

Nothing beats a good brownie and a cold glass of milk. This recipe will certainly be a repeat request for any family.

  • 1 c. granulated sugar 250 mL
  • 1/3 c. salt free, non-hydrogenated softened margarine 75 mL
  • 1/4 c. buttermilk 60 mL
  • 2 tbsp. honey mustard 25 mL
  • 3/4 c. cocoa 175 mL
  • 2 large eggs, lightly beaten
  • 2 tsp. vanilla 10 mL
  • 1 1/4 c. all purpose flour 300 mL
  • 1/2 tsp. baking soda 2 mL


  • 8 oz. low fat cream cheese 250 g
  • 2 tbsp. buttermilk 25 mL
  • 2 tbsp. honey mustard 25 mL
  • 2 tbsp. creamed honey 25 mL
  • 1/3 c. semi-sweet chocolate chips 75 mL

Preheat oven to 180 C (350 F).
Lightly spray a nine x 13 inch (22cm x 34 cm) baking pan with a non-stick cooking spray.
In a medium saucepan, combine the sugar, margarine, buttermilk, mustard and cocoa. Cook and stir over medium heat until it comes to boil. Immediately remove from heat. Stir in eggs and vanilla. Mix in flour and baking soda just until combined.
Spoon batter into pan and bake for 16-18 minutes or until the brownies are set, when lightly pressed on top with finger. They should still look wet on top and be a bit tacky to the touch. Remove from oven and cool well.
Brownies can be stored in an airtight container for up to three days or frozen for up to three months.
In a bowl, combine cream cheese, buttermilk, mustard and honey. Using an electric mixer, beat until creamy. Spread on cooled brownies. In a small, microwave-safe bowl, melt chocolate chips on high, uncovered, stirring every 20 seconds until melted and smooth.
Spoon into a plastic sandwich bag or snack bag. Cut a small tip off the corner of the bag and gently squeeze lines back and forth over brownies. Serves 24. Source:

Brussells sprouts and carrots in candied orange sauce

  • 3 1/2 c. fresh baby carrots 875 mL
  • 1 bag frozen brussels sprouts 500 g
  • 2 tbsp. butter 25 mL
  • 2 tbsp. freshly squeezed orange juice 25 mL
  • 1 tbsp. maple syrup 15 mL
  • 1 tbsp. Dijon mustard 15 mL
  • 1/2 tsp. grated orange peel 2 mL
  • 1/4 c. dried cranberries 60 mL
  • 2 tbsp. pecans, toasted and chopped (optional) 25 mL
  • (other vegetables can also be used)

Cook carrots until tender. Cook brussels sprouts according to package directions, then drain vegetables, mix together and keep warm.In a saucepan, melt butter over medium low heat. Stir in orange juice, maple syrup, mustard and orange peel. Add cranberries and vegetables, then toss to coat. Serve with pecans sprinkled on top. Serves six. Source:

    Best Ever Slow Cooker Ribs

  • 3 lb. baby back ribs 1.5 kg
  • 1 tsp. smoked paprika 5 mL
  • 1 tsp. chili powder 5 mL
  • 1 tsp. dry mustard powder 5 mL
  • 1 tsp. crushed thyme 5 mL
  • 1/2 tsp. granulated garlic 2 mL
  • 1/2 tsp. black pepper 2 mL
  • 1/4 c. water 60 mL
  • 1/4 c. spiced rum or rye 60 mL
  • 1/2 c. ketchup 125 mL
  • 1/4 c. prepared yellow mustard 60 mL
  • 2 tbsp. packed brown sugar 25 mL

In this tasty rib recipe, you can substitute yellow prepared mustard with hot mustard for added heat.

In a small bowl, combine paprika, chili powder, dry mustard, thyme, garlic, onion powder and black pepper. Mix well.
Remove and reserve two teaspoons (10 mL) of the seasoning. Sprinkle remainder over both sides of ribs.
Add water to slow cooker, then place ribs on their side.
Cook on high for 3 1/2 hours or on low for seven hours.
Prepare sauce by combining ketchup, mustard, brown sugar and reserved seasoning in a saucepan. Bring to a simmer over low to medium-low heat.
Cook five minutes, stirring occasionally.
Preheat oven to 375 F (190 C). Line a baking sheet with foil wrap. Transfer cooked ribs to baking sheet. Brush bottoms of ribs with sauce, flip over and coat tops well with sauce.
Bake 15 minutes until sauce caramelizes on ribs. Cut between each rib and stack on plate to serve.
The ribs can also be finished on a barbecue. Place ribs on oiled barbecue grates over medium-low to low heat.
Brush tops only with sauce. Close grill for five minutes, brush with sauce again, cook for another five minutes.
Sauce can be stored in the refrigerator for three days.
Note: Ribs can be taken out of the slow cooker, cooled and stored in an airtight container in the refrigerator until ready to glaze in the oven. Add five minutes to the baking time. Serves four. Source:

Pork tamale tacos


  • 2 tsp. dry mustard powder 10 mL
  • 2 tsp. chili powder 10 mL
  • 1 tsp. cumin 5 mL
  • 1 tsp. garlic powder 5 mL


  • 4-5 lb. pork butt shoulder roast, trimmed of all skin and fat 2-2 .5 kg
  • 2 tsp. olive oil 10 mL
  • 1 – 28 oz. can no salt added diced tomatoes 796 mL
  • 1 c. unsweetened applesauce 250 mL
  • 1/3 c. prepared yellow mustard 75 mL
  • 6 tbsp. apple cider vinegar, divided 90 mL
  • 2 tsp. Southwest-type chipotle seasoning 10 mL
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • water if needed
  • 1 c. cornmeal 250 mL

Cabbage slaw:

  • 2 c. finely shredded cabbage 500 mL
  • 1 grated apple
  • 1/4 c. chopped cilantro 60 mL
  • 1 tbsp. prepared mustard 15 mL
  • 1 tbsp. agave nectar or honey 15 mL
  • 16 small tortillas (wheat or corn)

Combine dry mustard, chili powder, cumin and garlic powder. Mix well. Remove two teaspoons (10 mL) of this seasoning and set it aside for later.
Rub all sides of the pork roast with the remaining mixed seasoning.
In a large skillet, heat olive oil over medium-high heat. Add pork and cook two minutes per side or until browned on all sides.
Place pork in a slow cooker. Add tomatoes, applesauce, mustard, four tablespoons (50 mL) of the apple cider vinegar, chipotle seasoning, jalapeno, garlic and the reserved seasoning. Cover. Cook on high for 6 1/2 hours or until meat easily pulls apart with a fork. Remove meat to cutting board and shred using two forks.
Sprinkle reserved two tablespoons (25 mL) apple cider vinegar over meat, then toss. Cover meat and keep warm.
Measure liquid present in slow cooker. Add water, if needed, to make four cups (1 L). Return liquid to slow cooker, add cornmeal, stir well and cook on high until thick (about 40 minutes).
Combine cabbage, apple, cilantro, mustard and agave nectar in a bowl.
Assemble tacos by laying tortillas on counter and spreading about 1/4 cup (60 mL) of cornmeal mixture over each. On each tortilla, place 1/3 cup (75 mL) shredded pork down the centre. Put two tablespoons (25 mL) cabbage slaw on top. Fold in half. Serves 16. Source:

One pot beef stroganoff

Stroganoff, a dish that originated in Russia, is now universally enjoyed.

  • 1/2 lb. sirloin tip steak, thinly sliced in 1/2 inch (1cm) strips 250 g
  • 2 tsp. canola oil 10 mL
  • 1/2 lb. sliced brown mushrooms 250 g
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp. smoked paprika 0.5 mL
  • 1/2 tsp. crushed red chili flakes 0.5 mL
  • 1 bay leaf
  • 1 tbsp. all purpose flour 15 mL
  • 1 1/2 c. no salt added beef broth 375 mL
  • 1/2 c. partly skimmed evaporated milk 125 mL
  • 1 tbsp. tomato paste 15 mL
  • 1 tbsp. cooking sherry 15 mL
  • 2 tsp. Worcestershire sauce 10 mL
  • 2/3 c. whole grain rotini pasta 175 mL
  • 2 tbsp. stone ground mustard 25 mL
  • 1/4 c. 5 percent sour cream 50 mL
  • salt, pepper to taste
  • chopped fresh parsley or dill for garnish

Heat cast iron or heavy bottom fry pan over medium heat. Saute beef strips in canola oil five minutes, until brown.
Add mushrooms, onion and garlic, reduce heat to medium, saute three minutes. Add paprika, chili flakes, bay leaf and flour, stir and cook one minute.
Add beef broth, milk, tomato paste, sherry and Worcestershire sauce, bringing to a simmer. Cover, cook 15 minutes, stirring part way through.
Add pasta, cook on low 30 minutes, stirring occasionally until pasta is cooked.
Stir in mustard and sour cream. Salt and pepper to taste. Serve with parsley or dill sprinkled over dish. Serves two. Source:

Dorothy Long is a home economist in the agrifood trade and former greenhouse grower from Lloydminster, Sask. She writes a blog at Contact:

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