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
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
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
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.
KC Mustard Slaw
1/2 medium head of chopped cabbage
1/2 cup sliced sweet red onion
1/2 cup red bell pepper, chopped finely
2 medium carrots, grated
1/2 cup sugar
1 tsp salt
1 pinch C&C Celery Seed Powder
1 cup canola oil
1/2 cup prepared yellow mustard
1 TBSP hot sauce (optional)
Add chopped cabbage, onion, bell pepper and carrots to a bowl. Using tongs or two spoons, toss to combine.
In a jar, or salad dressing shaker, combine sugar, salt, C&C Celery Seed Powder, oil, yellow mustard and hot sauce if you are using it. Shake to combine.
Before serving, shake and dress slaw to your liking.
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.
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.