Five Spice Apple Butternut Squash Soup
1 large butternut squash, seeded and peeled
1 large apple, peeled and chopped
1 large onion in 1 inch pieces
2 TBSP brown sugar
2 tsp C&C Chinese 5 Spice (divided)
3 cups broth
1 cup greek yogurt or sour cream
Salt to taste
Toasted and crushed walnuts or almonds
Mix squash, apple, onion, brown sugar, 1.5 tsp C&C Five Spice. Saute for 5 minutes over medium heat until onions have begun to release some liquid.
Add broth and heat to boiling over medium high heat. Reduce to simmer 20 minutes until the squash is tender.
Blend soup, adding yogurt or sour cream, using an immersion blender or a regular one. Return to pot. Reduce heat to low to keep warm. Season to taste with salt.
Toast nuts with remaining 1/2 tsp C&C Five Spice in a dry pan over medium heat just until fragrant. Use to top soup
Apple Pie Cream Cheese Cookies
1 cup packed brown sugar
1/2 cup cream cheese, softened
1 1/2 cups unbleached all-purpose flour
1 tsp C&C Apple Pie Spice
1/2 teaspoon baking soda
1 medium apple, grated (1 cup)
Pre-heat oven to 375º.
Lightly oil cookie sheet. Beat brown sugar, cream cheese and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, C&C Apple Pie Spice and baking soda. Stir in apple.
Drop dough by rounded scoops about 2 inches apart onto cookie sheet. Approximately 1.5 TBSP size.
Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack to cool. Store loosely covered.
Curried Sweet Potato Salad
1 1/2 lbs sweet potato, peeled and cut into bite sized cubes
1 lbs white potato, cut into bite sized cubes
1 TBSP olive oil
1 celery stalk, cut into small pieces
1 TBSP C&C Indonesian Rendang Curry Mix
1 small apple, chopped
1/2 a red or green pepper, chopped
2 TBSP cider vinegar
3/4 cup of sour cream or mayo
Cook potatoes in salted boiling water until tender but firm (20-30 minutes).Cool completely.
In a frying pan cook celery until slightly tender with C&C Indonesian Rendang Curry Mix – about 2 minutes.
Put potato mixture and all remaining ingredients in a bowl. Mix until combined. Refrigerate until cold, about 1-2 hours.
Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Make this vegetarian dish vegan by replacing the butter with an oil of your choosing and swapping or omitting the yogurt.
2 TBSP. unsalted butter
1 tsp C&C Garam Masala
1/2 cup thinly sliced sweet onion
5 cups vegetable broth or low-salt chicken broth
1 finely chopped apple
2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
1/4 cup thinly sliced celery
1/4 cup thick whole-milk yogurt, preferably Greek
2 tsp minced garlic
Chopped fresh cilantro for garnish
Sea Salt and Pepper to taste
1/2 tps Lime juice + more for garnish
In a large saucepan, heat the butter over medium-low heat. When hot, add the onions, apple, celery, garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the softened, 8 to 10 minutes. Season with salt and pepper and the C&C Garam Masala.
Add the butternut squash and broth, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender, 7 to 20 minutes.
Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Return the soup into the pan.
Add and stir in the yogurt and 1/2 tsp. of the lime juice. Season the soup again with salt and pepper. Ladle into bowls and garnish each serving with 1 to 2 tsp. chopped cilantro and a few drops more lime juice
I, for one, don’t have a tandoor oven in my kitchen, but these work great on a grill pan heated on the stove or on your BBQ grill!
2 1/4 tsp dry active yeast
2 tsp salt
1 cup warm water
4 1/2 cups bread flour
1/4 cup white sugar
1 1/2 tsp C&C Nigella Seeds
3 TBSP milk
1/4 cup butter, melted
1 egg beaten
2 tsp salt
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in C&C Nigella Seeds. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
Sweet Potato Soup with Feta and Za’atar
3 TBSP olive oil
1 TBSP C&C Za’atar
1 TBSP butter
1 onion, peeled and diced
1 carrot, peeled and diced
4 medium sweet potatoes, peeled and cut into 1″ cubes
4 cups water (more if you prefer a thinner soup)
2 cups low sodium chicken stock
1 bay leaf
Salt to taste
1/4 cup feta cheese
In a small bowl, combine olive oil and C&C Za’atar and allow to sit for 1-2 hours to infuse at room temperature.
In a large pot, heat the butter over medium high heat. When melted, add the onion and carrot, and cook until softened, about five minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock, and bay leaf, and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt. Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za’atar and oil.