Corn Galette (Pie) with Zucchini, Thyme, and Goat Cheese
1 TBSP olive oil
1 medium shallot, minced
1 medium zucchini, cut into 1/4-inch cubes
Salt and black pepper
2 tsp Dijon mustard
2 cups fresh corn kernels (3 or 4 ears)
1 tsp C&C Thyme leaves
3/4 cup fresh goat cheese, crumbled
1 pie crust, thawed if frozen
Heat oil in a large frying pan over medium heat, add the shallot and sauté 2 minutes. Add the zucchini and season with salt and pepper. Cook until the vegetables are tender, 4 to 5 minutes. Remove from the heat and stir in the corn kernels and thyme leaves.
Transfer the mixture to a bowl and let cool to room temperature then mix in goat cheese. Arrange a rack in the middle of the oven, heat to 400F. Line a baking sheet with parchment paper.
Roll the dough out on lightly floured work surface to a round about 12 inches. Transfer it to the baking sheet. Spread the mustard on the dough. Spoon the filling evenly leaving a 1/2 inch border. Gently fold the edges of the dough over the filling being as fancy or as plain as you like. Leave the centre open.
Bake until the crust is golden-brown, 30 to 40 minutes. Let cool at least 5 to 10 minutes before cutting into wedges and serving.
A traditional Jamaican dessert, Blue Drawers are traditionally made with banana leaves over an open flame which gave the filling a blue tint.
Jamaican Blue Drawers
2 cups cornmeal
1/2 tsp salt
3/4 cup brown sugar
1 tsp C&C Mixed Spice
1/4 cup raisins
1/4 cup shredded sweetened coconut
1 1/2 cups coconut milk
1 tsp vanilla
banana leaves/aluminium foil
Mix all dry ingredients and grated coconut together. Add coconut milk and vanilla, and mix well. Place about 1/2 cup of mixture into the banana leaf or foil. Fold up the sides to make a secure parcel. Tie with banana bark or string.
Cooking Method # 1
Drop into boiling water. There should be enough water to cover the parcels. Simmer for about an hour.
Cooking Method #2
Cook package on the BBQ over a medium, indirect heat for 45 minutes until the inside has set.
Cooking Method #3
Cook in an oven preheated to 350 degrees for 45 minutes until the inside has set.
Remove banana leaves (or foil) before eating.
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.
Strawberry Apple French Toast
6-8 cups day-old bread,cubed
7 large eggs
2 cups milk
1 tsp C&C Apple Pie Spice, divided
3 apples, cored, peeled, and sliced into wedges
1 cup strawberries sliced
2 TBSP butter
1/2 cup brown sugar, divided
Preheat oven to 375 F and grease a 9×13 baking pan.
Add bread cubes to the baking pan – enough to generously cover the bottom and up about half way.
In a mixing bowl whisk the eggs, milk, and 1/2 C&C Apple Pie Spice. Pour over the bread and press down with spoon. Add more bread if there is additional egg, remove dry bread pieces if there isn’t enough.
To a large skillet over medium-low heat, add the apples and butter. Sprinkle with remaining C&C Apple Pie Spice, stir and cover. When they start to get tender – about 4-5 minutes – add strawberries and brown sugar to taste.Continue cooking with cover off for one more minute.
Make sure bread has soaked up all the egg. Sprinkle top with remaining brown sugar. Spoon fruit over the top of the bread and push them down into the cracks with your fingers. Bake on center rack for 45 minutes to 1 hour until bread and fruit is golden brown and is set in the middle.
2 cups any milk (almond, pecan, coconut, dairy) or bone broth
1/2 cup water
1 1/2 tsp C&C Golden Milk Spice Blend
1 tsp honey or maple syrup
1 TBSP coconut oil
In a small sauce plan whisk together all ingredients over medium high heat until the coconut oil and honey melt completely. It should be hot to the touch, but do not boil. Turn off heat and let cool until safe to drink. Can be stored in the refrigerator for up to three days.
Slow Cooker Steel Cut Oats
1 cup steel cut oats
4 1⁄2 cups water
1⁄2 tsp salt
2 -3 TBSP butter
1 tsp C&C Ice Cream Spice
1⁄2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Place all ingredients in a 2 quart slow cooker. Stir to combine.
Cover and cook on LOW 6-8 hours.
If I crust is formed, stir in into the mixture to soften.
Serve warm. Wonderful as is, or try it with granola on top, with maple syrup and milk, or with sugar and toasted nuts or left over C&C Ice Cream Spices.
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.