Vindaloo Sweet Potato Coconut Soup

Vindaloo Sweet Potato Coconut Soup

1 1/2 lbs sweet potatoes (approximately 3 large)
1 TBSP vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 TBSP C&C Vindaloo Curry Powder
1 can coconut milk
3 cups vegetable broth
3 1/2 TBSP lemon juice
1 tsp sea salt
1 TBSP toasted sesame oil
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.

Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes.Stir in C&C Vindaloo Curry Powder and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Advertisements

Sweet Potato Casserole

Sweet Potato Casserole

5 sweet potatoes
1/4 tsp salt
1/2 cup butter – split
2 eggs
1 tsp vanilla extract
1/2 tsp C&C Ice Cream Spice
3 TBSP all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, C&C Ice Cream Spice, and sugar. Transfer to the prepared baking dish.

In a medium bowl, combine the remaining 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course, clumping sand. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Sweet Potato Pound Cake

Sweet Potato Pound Cake

1 cup butter, softened
2 cups white sugar
2 cups cooked and mashed sweet potatoes
1 tsp vanilla extract
4 eggs
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup sifted icing sugar
5 tsp orange juice
2 TBSP grated orange zest

Preheat oven to 350 degrees F. Grease and flour a bunt pan. Sift together flour, baking powder, cinnamon, baking soda, nutmeg and salt. Set aside.

In large mixing bowl, cream butter and sugar until light and fluffy. Add mashed sweet potatoes and vanilla. Beat until well blended. Add eggs, one at a time (the batter will look curdled). Add flour mixture to potato mixture. Beat on low until combined.

Pour batter into pan. Bake for about 1 hour and 20 minutes, or until a wooden tooth pick inserted into cake comes out clean. Cool cake for 20 minutes in the pan, then invert onto serving plate.

To make the glaze: in a small bowl, combine icing sugar with 3 to 5 tsp orange juice to achieve drizzling consistency. Spoon over warm cake and sprinkle with orange zest and more grated nutmeg if desired.

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

1 lb. grass-fed ground beef, lamb or bison
2 medium carrots, peeled and chopped
1 small green pepper, chopped
1 small onion, chopped
1 cup mushrooms, diced
1 1/2 tsp C&C Scottish Beef Rub
Salt and pepper to taste
6 TBSP tomato paste
1 TBSP flour
¼ cup water
1 large russet potato, peeled and cubed
1 large sweet potatoes, peeled and cubed
1 TBSP butter
1 TBSP minced fresh garlic

Preheat oven to 375 degrees F

In a pan on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and C&C Scottish Beef Rub.

Cook on medium heat until carrots are soft and meat is cooked through, about 12-15 minutes. Begin making the topping while the meat filling cooks.

For the topping: boil the potatoes until fork tender. Drain. Then add all of the remaining ingredients to potatoes in a pot and mash or use a hand blender to make mashed potato topping.

Transfer the meat filling to a casserole dish and press down with a spoon. Top the meat filling with the sweet potato mash. Bake for 10 minutes until heated through. Broil for 5 minutes until topping becomes brown and crisp. Remove from oven and serve.

Summer Fruit Salad

Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint 
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries

Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

Missouri Baked Beans

Missouri Baked Beans

4 slices of bacon
4 cups pork and beans (approximately 4 regular cans or 2 large cans)
3/4 cup packed brown sugar
1 TBSP C&C KC Baked Bean Blend
2 TBSP of prepared mustard
1 cup of your favourite BBQ sauce
1/4 cup molasses

Fry bacon until tender, but not crispy. Drain fat and blot oil away from bacon with paper towel.

In a heavy, oven proof dish, combine bacon with beans, sugar, mustard, C&C Kansas City Bean Blend, BBQ sauce and molasses. Bake at 350F for an hour or in a slow cooker on low for 6 to 8 hours.

Serve with other BBQ favourites, breakfast food, or as the star of a meal served with salad and fresh bread!

Kansas City BBQ Pulled Pork Pie

Kansas City BBQ Pulled Pork Pie

2 cups ketchup
1 can crushed tomatoes
1 cup packed brown sugar
1 cup red wine vinegar
1/2 cup molasses
2 TBSP butter
1.5 TBSP C&C Kansas City BBQ Blend 
3-5 lbs picnic pork shoulder roast
1 pie crust, approximately 9 inches

Combine ketchup, crushed tomatoes, brown sugar, vinegar in a sauce pan. Heat over medium heat, stir until combined. Add molasses, butter and C&C Kansas City BBQ Blend. Bring to a simmer, and heat until consistency is to your liking.

Cover roast with half of the BBQ sauce and cook pork on low in slow cooker, or in oven at 200F, for 6-8 hours until it pulls apart easily. Remove pork, pull apart, add remaining sauce and cook another 30 minutes.

Roll out pie crust and lay it in a pie dish with the ends hanging over the end, do not trim. Fill with pulled pork evenly and fold the hanging pie crust over the top of the pork. Bake in 350F for 20 minutes until pie crust is cooked and flaky.