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.

Pie Crust Quick Recipe**

11060204565_3ca7391e5a_zMake them savoury or sweet, this pie crust recipe is even better when you add 1 tsp of your favourite C&C Spice Blend – try our Apple Pie Blend, Chinese Five Spice, or our Fritter Spice in a sweet crust or a little Garam Masala, Smokey Chicken and Rib Rub or Italian Herb Blend in the savoury.

Pie Crust

Cut up 1lb of shortening, 3 cups flour, a dash of salt and blend with a pastry cutter.

In a one cup measuring cup, beat an egg. Add 1 tsp of sugar if making a sweet crust, 1/2 tsp of vinegar and 1 tsp of your favourite spice mix; fill to 1 cup mark with water.

Mix together and form a ball. Sprinkle with 1 cup flour and mix so that dough is tacky but not sticky. Wrap in plastic wrap and refrigerate for 30 minutes if possible.

Flour your rolling pin and surface and roll out dough as thin as possible. Bake shells at 400F for 10 minutes.

Recipe makes 2 double 9 inch crusts.

** Quick recipes first appear on our social media accounts such as Twitter, Instagram or Facebook. Follow us there to see them first!

Classic Tourtiere

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Classic Tourtiere
1 1/4 lbs ground pork (mixed with beef if you like)
3/4 cups cold water
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/2 teaspoon ground black pepper
1 bay leafs
1/2 TBSP C&C Traditional Tourtiere Blend
Salt
1/4 cup old-fashioned rolled oats
Pastry for one double-crust, 9-inch pie – our recipe here
1 egg, beaten, for glaze

In a large, heavy frying pan, combine pork with cold water and heat to boiling point. It should be slightly soupy.

Add onion, celery, pepper, bay leaf, and C&C  Traditional Tourtiere Blend. Cook, covered, over medium-low heat for 45 minutes; stir often. Add more water if mixture dries out. Halfway through cooking time, season with salt to taste.

Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf and allow to cool.
Line a 9 inch pie plate with pastry. When filling is luke warm add it to the shell and spread it out evenly.

Brush around outer edge of pastry with the beaten egg. Place top crust on the tart and press gently around the edge to seal. Trim pastry, crimp edges and cut steam vents in top crust. Decorate as you like.

Bake in preheated 425°F oven for 15 minutes, then reduce heat to 375°F and bake another 25 minutes or until crust is golden.

French Canadian Split Pea Soup

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French Canadian Split Pea Soup

1 1/4 cup yellow split peas
*Optional 1/3 lbs salt pork or a ham bone with meat on it
2 carrots, peeled and diced
1/2 onion, chopped
2 celery stocks, diced
4 cups water
1 1/2 tsp C&C French Canadian Pea Soup Mix

Add all ingredients to a large pot. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.

If using ham bone, remove bone, strip and chop meat, return to soup. Serve warm.