Dirty Chai Latte

chai

Dirty Chai Latte

2 cups water
2 black tea bags
1/2 TBSP C&C Chai Spice
3 TBSP maple syrup
3/4 cup whole milk
1/2 cup strong coffee or 2 shots of espresso

Prepare coffee or espresso.

In a medium-sized saucepan, bring the water and C&C Chai Spice to a boil. Once boiling, turn off the heat and allow the spices to steep in the water for 5 minutes. Turn heat back on and add the black tea bags and maple syrup. Return to a slight boil then turn off the heat.

Allow the tea bags to steep in the water and spices for 5 minutes. Remove the tea bags and strain the tea through a fine mesh strainer. Set aside 1 cup of Chai tea. Store the rest of the chai tea in the fridge up to two weeks.

In the now empty pot, add milk and heat over medium heat, use a milk frother if you like or the attachment on your espresso machine to heat and/or froth the milk.

In two mugs layer coffee, chai tea and milk. Garnish with a sprinkle of cinnamon.

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Herbed Sandwich Spread

Herbed Sandwich Spread
1 1/2 cup diced sweet yellow onion
2 TBSP olive oil
1/4 tsp sea salt
3/4 cup mayonnaise
1 1/2 cup sour cream
1 TBSP C&C Herb Dressing & Dip blend
Salt and pepper to taste

In a sauté pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.

Mix the rest of the ingredients including the Herb Dressing and Dip blend, and then add the cooled onions.

Refrigerate for at least one hour. Stir before serving as a chip or vegetable dip or as the spread on your favourite grilled chicken sandwich.

Spicy Slow Cooker Cashews

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

Vindaloo Sweet Potato Coconut Soup

Vindaloo Sweet Potato Coconut Soup

1 1/2 lbs sweet potatoes (approximately 3 large)
1 TBSP vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 TBSP C&C Vindaloo Curry Powder
1 can coconut milk
3 cups vegetable broth
3 1/2 TBSP lemon juice
1 tsp sea salt
1 TBSP toasted sesame oil
1/2 cup chopped fresh cilantro

Preheat the oven to 400 degrees. Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.

Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes.Stir in C&C Vindaloo Curry Powder and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.

Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Summer Fruit Salad

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.

Ras el Hanout Roasted Whole Cauliflower

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.