Ras el Hanout Roasted Whole Cauliflower

Ras el Hanout Roasted Whole Cauliflower
1 medium head of cauliflower
2 TBSP olive oil
2 TBSP Tahini
1 TBSP C&C Ras el Hanout
1 lemon, juiced and zested
Preheat oven to 350 degrees F.

Mix tahini, olive oil, C&C Ras el Hanout, and lemon zest in a bowl.

Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread tahini mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.

Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Cut into wedges, transfer to a platter and add a drizzle lemon juice over the cauliflower to serve.

Marrakesh Chicken Tagine


1 TBSP olive oil
2 boneless skinless chicken breasts, diced
1/2 onion, chopped
3 cloves garlic, minced
2 cups butternut squash, peeled and chopped
1 (540 ml) can chickpeas, drained and rinsed
1 carrot, peeled and chopped
⅓ cup dried apricots, chopped
⅓ cup raisins
⅓ cup slivered almonds
1 (796 ml) can diced tomatoes with juice
2 cups vegetable broth
1 TBSP sugar
1 TBSP lemon juice
Salt to taste
1 TBSP C&C Marrakesh Tagine Spice

Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 10 minutes. Add squash and cook 5 minutes longer.

Mix in chickpeas, carrot, dried fruit, and almonds into the chicken and squash. Season with salt and add C&C Marrakesh Tagine Spice. Stir together and cook 1 minute until spice is fragrant.
Add in tomatoes, broth, sugar, and lemon juice.

Bring the mixture to a boil, and continue cooking 25 minutes, until vegetables are tender and chicken is cooked through. Serve with couscous.

Casablanca Couscous

Casablanca Couscous
1 tablespoon olive oil
1 medium sized red onion, cut in half and thinly sliced
1 red or green, bell pepper, chopped into 1 inch pieces
2 zucchinis, halved lengthwise and chopped into 3/4 inch pieces
1 TBSP of C&C Moroccan Couscous Blend
1/2 cup golden raisins
1 tsp kosher salt
1 (540 ml) can low sodium chickpeas, rinsed and drained
1 1/2 cups chicken or veggie broth
1/2 cup orange juice
1 1/2 cups couscous

Place a large, heavy bottomed pot over medium heat. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, C&C Moroccan Couscous Blend, and chickpeas.

Pour in the broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and serve.

A New Look For C&C Spice Blends!!

Spring is here and what better time for a new look?? Starting in May we are phasing out our old packaging and bringing in new rice paper, resealable bags! With the new bags come a new size – 59ml, which works out to approximately 1/4 cup of spice.

As always, all the spices from our shop and in our blends are ethically sourced. We support other small spice houses, local businesses and produced products. We look for fairly traded, organic, and wild grown ingredients.

Our blends are freshly ground and made lovingly by hand when you place your order. No mixes contain filler of any kind, and only the ingredients on the label. Every blend is gluten free, sulphite free and vegan.

 

 

Feta and Olive Lamb Meatballs

Feta and Olive Lamb Meatballs

1lb ground lamb (or mixture of ground lamb with lean ground beef or turkey)
1/2 cup bread crumbs
1/2 cup chopped fresh parsley
2 TBSP finely chopped onion
1 clove garlic, minced
1/2 cup crumbled feta cheese
1/2 cup chopped green, black or Kalamata olives
2 eggs
2 tsp C&C Italian Dressing Blend

Preheat your oven’s broiler.

In a large bowl, mix together ground meat with bread crumbs, parsley, onion, garlic, feta cheese, olives, eggs, and C&C Italian Dressing Blend. Shape into 16 meatballs, and place on a baking sheet.

Broil about 3 inches away from the heat until browned on top. Turn over, and broil on the other side. Cook until meatballs reach an internal temperature of 165F. Serve in a warmed pita with tzatziki sauce, cucumbers, red onion slices and lettuce.

Honey and Rosemary Sweet Potatoes

Honey and Rosemary Sweet Potatoes

2 TBSP olive oil
1/4 cup honey
1/2 TBPS C&C Herbes de Provence
Salt and pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes

Preheat oven to 350F. Line a baking sheet with foil or parchment paper.

Mix the olive oil, honey, C&C Herbes de Provence together in a large bowl, and stir the sweet potato cubes in the mixture to coat and season to taste with salt and pepper. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.

Bake in the preheated oven until tender, about 30 minutes. Turn oven heat up to 450F and bake until browned, another 15 minutes.

Butternut Squash Pizza with Rosemary

Butternut Squash Pizza with Rosemary

1 cup thinly sliced onion
1/2 butternut squash – peeled, seeded, and thinly sliced
1/2 cup sliced button mushrooms
1 tsp crushed C&C Rosemary
salt and black pepper to taste
2 cloves garlic, minced
1 TBSP balsamic vinegar
3 TBSP olive oil, divided
1 package refrigerated pizza crust dough, or your favourite recipe, divided in two
1 TBSP cornmeal
3 TBSP grated Asiago or Parmesan cheese

Preheat oven to 400F. Place sliced onion, squash and mushroom in a roasting pan. Sprinkle with rosemary, salt, pepper, garlic, balsamic vinegar and 2 TBSP of the olive oil; toss to coat.

Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; tossing once while baking.

Increase oven temperature to 450F. On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal. Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.