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.

Chicken Pot Pie

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Chicken Pot Pie
6 TBSP butter, softened
1/4 cup unbleached all-purpose flour
1 TBSP cornstarch
1/2 cup milk
1 small onion, finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 3/4 cup chicken broth
1/2 cup russet potato, peeled and diced
1 TBSP C&C Chicken Pot Pie Spice
1 1/2 cups cooked chicken, diced
1/2 cup frozen peas
Salt and pepper
2 (9 inch) unbaked pie crusts

In a bowl, combine butter (minus one TBSP) with flour using a fork. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside.

In a large saucepan, soften the onion, carrot, and celery in the remaining butter. Season with salt and pepper. Add the broth, potatoes, C&C Chicken Pot Pie Spice, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the kneaded butter and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring back to a boil. Adjust the seasoning. Stir in the chicken and peas and let cool.

Place the chicken mixture in the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Wrap with plastic wrap and place in a large air tight bag and make sure to keep it level while freezing.

To cook from frozen, add pie to an oven preheated for 425 F for 50-60 minutes until crust is golden brown. Or before freezing cook at 400 F for approximately 35-45 minutes until the same golden brown crust appears. Let sit 5 minutes before cutting into the pie and serving.

Calzones

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Calzones
3/4 cups lukewarm water
1 teaspoon active-dry or instant yeast
2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp C&C Pizza Seasoning
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Olive oil

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast allow to sit for 2-3 minutes. Add the flour, C&C Pizza Seasoning and salt to the bowl and mix until you’ve formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.

Preheat the Oven to 450°F. Divide the dough into equal pieces. Six pieces make good dinner-sized calzones. Eight pieces make nice smaller calzones for lighter meals and lunches.

Press the dough into a flat disk, then use a rolling pin to roll it into an 8″-9″ circle for larger calzones or 6″-7″ for smaller calzones. Roll from the middle of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again.

Repeat with the remaining pieces of dough.
Spread 1/6 to 1/8 of filling in the bottom third of the calzone, leaving a clear border around the edge. Fold the top of the dough over the filling and press or roll to seal.

Optional: Wrap each calzone and freeze in a single layer on a baking sheet. Once frozen, move to an air tight bag. To eat: just thaw, remove plastic wrap, and follow baking directions below.

Transfer calzones that are ready to cook to a parchment-lined baking sheet.

Brush calzones with olive oil and slice steam vents in the top of the calzones with a sharp knife.

Bake for 30 minutes, rotating half way through bake time, until the calzones are golden, browned on the edges, and the filling is bubbly. Allow to cool a few minutes before eating. Use your favourite pizza sauce for dipping.

Tuscan Beef Stew

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Tuscan Beef Stew
3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces*
Salt and Pepper
3 TBSP olive oil
2 medium yellow onions, cut into 1-inch chunks
4 cloves garlic, peeled and smashed
2 TBSP balsamic vinegar
1-1/2 TBSP tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
1 (796ml) can of low sodium diced tomatoes
2 cups low sodium beef broth*
1 cup water
1 bay leaf
1/2 TBSP C&C Classic Italian Blend
4 large carrots, peeled and cut into one-inch chunks
3 large potatoes, peeled and chopped
2 ribs of celery, chopped into one-inch chunks

Preheat oven to 325°F with rack in middle.
Pat beef dry and season salt and pepper. In a large heavy pot, heat 1/3 olive oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding 1/3 more oil for each batch. Set aside.

Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved. Add wine, beef broth, diced tomatoes, water, bay leaf, and C&C Classic Italian Blend; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil. Cover pot with lid, transfer to preheated oven and braise for 2 hours.

Remove pot from oven and add carrots, celery and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender. Taste and adjust seasoning if necessary. Let cool, then store in refrigerator until the next day or in freezer until ready to serve. Reheat, covered, over medium heat or in a 350°F oven.

*Make this stew vegetarian by substituting the 3lbs of beef with a rinsed 540 ml can of both red kidney beans and chickpeas, 2 cups sliced mushrooms (browned in batches), and vegetable broth in place of the beef broth. Skip the 2 hour braise, and head straight to cooking for one hour with carrots, potatoes and celery.

Gripe Water **Quick Recipe

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After a few rough nights I’ve made a quick, all natural gripe water. A spice infused water used to aid in digestion for infants.

Gripe Water
2 cups water
1 TBSP dried ginger pieces
1 TBSP crushed fennel seeds
2 tsp dried chamomile flowers
2 tsp dried peppemint leaf
Agave nectar to taste

Slice ginger into pieces. Add to water with fennel. Bring to a boil. Remove from heat and add mint and chamomile. Allow to steep 20 to 30 minutes. Strain and sweeten if desired.

Store in fridge for up to 5 days.

Add 5ml to bottle when gassy or via dropper. Up to 25ml a day.