Spicy Slow Cooker Cashews
3 cups unsalted, dry roasted, cashews
1/4 cup butter
2 TBSP C&C Medium Chili Powder
Mix your nuts, butter and seasoning mix well. Place in crock pot on low for about 2 hours.
Remove the lid and turn heat to high and cook for about 10 more minutes or so.
Can eat warm or put into nut dishes.
Photo Cred DianaEatingRichly
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
1 TBSP olive oil
1 large onion, diced
1/2 cup sliced fresh mushrooms
Salt and pepper to taste
1 cup diced red bell pepper
1 jalapeno pepper, seeded and sliced
1 TBSP C&C Shakshuka Spice
1 (540 ml) can crushed tomatoes
1/2 cup water, or more as needed
6 large eggs
2 TBSP crumbled feta cheese
3 TBSP fresh parsley chopped
Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Season with salt and pepper. Cook and stir until onions are translucent, approximately 5 minutes. Stir in bell and jalapeno peppers. Cook and stir until peppers begin to soften up, 5 more minutes. Add C&C Shakshuka Spice cook another minute then pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
When sauce has reached the desired consistency, check seasoning and make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Cover and cook until eggs are to your desired doneness.
Top with feta cheese and fresh parsley.
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.
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.
Make 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.
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.
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