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.
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.
Quebec Maple Baked Beans
2 cups dried Navy Beans
water for soaking and precooking
1 bay leaf
1 medium onion, peeled and whole
¼ cup pure maple syrup
⅓ cup brown sugar
2 TBSP molasses
2 TBSP tomato paste
2 tsp white vinegar
2 TBSP Worcestershire sauce
1 TBSP C&C Quebec Baked Beans Blend
*Optional 1/3 lbs salt pork or 4 slices of bacon
Rinse and sort the beans; remove any pebbles or debris. Place the beans in a large bowl and fill with water to submerge the beans by at least two inches of water. Soak overnight (8-12 hours).
The next day, transfer the drained and rinsed again beans to a large pot. Add bay leaf and fill with water to cover and bring to a boil. Turn down the heat and simmer for about 45 minutes.
Remove from heat and rinse again, removing bay leaf.
Slow Cooker Method:
Transfer the rinsed precooked beans in your slow cooker. Add the rest of the ingredients, stir together and place the whole onion in the centre.
Cover and cook on low heat for 7 to 9 hours or until the beans are tender. If the mixture appears dry, you can add some water.
Preheat oven to 225 F. Transfer the precooked beans in your Dutch oven or a large oven proof pot. Add the rest of the ingredients, mix and add onion to the centre of the beans. Cover and cook for approximately 6 hours.
Remove the lid the last 30 minutes to obtain a nice golden colour. As with the slow cooker method, if the beans appear dry, make sure to add a little water.
Red Pepper and Swiss Cheese Frittata
Turmeric in this dish adds amazing colour while letting you get all the amazing health benefits of this super spice!
2 TBSP olive oil
1 red bell pepper, diced
1/2 cup mushrooms, sliced
1 small onion, diced
1 cooked potato, cut into 1/4 inch cubes
4 garlic cloves, minced
1/2 tsp of C&C Turmeric
6 large eggs
1/4 cup heavy cream
Salt and pepper to taste
1 cup grated swiss cheese
Heat oil in a large, oven proof skillet over medium-high heat. Add pepper, mushrooms and onion; saute until tender, about 6 minutes. Add potato, garlic and turmeric. Saute one minute more
Whisk eggs and cream in a bowl. Season with salt and pepper. Pour over vegetables in skillet. Reduce heat to medium-low, cover skillet and cook until eggs are set around the edges, about 8 minutes. Sprinkle with cheese.
Place skillet in broiler 4 to 5 inches from heat source and cook until cheese melts and is just browned, about 2 minutes. Remove from oven and let stand 1 minute. Cut and serve.
This is my all time favourite muffin recipe. For the most part you can trade out banana for one cup of almost any fruit or veg you want – apple, zucchini, blueberry and pumpkin are some of my go-tos. Then just pick a spice blend to compliment it! Cardamom and Cloves Ice Cream Spices and Pumpkin Pie Spice are always yummy! Or why not try 1 tsp of C&C Fritter Spice.
Roasted Banana Five Spice Muffins
2 cups flour
1/2 TBSP baking soda
1/2 tsp salt
1/2 TBSP C&C Five Spice Blend
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cups milk or almond milk, coconut milk
1 banana roasted at 350 for 10 minutes
1/2 cup Oatmeal
1/2 TBSP vinegar
Preheat oven to 400 degrees and line or spray muffin tins
In a large bowl mix together all ingredients, saving the vinegar for last. Fill the muffin tin.
Bake for 25 minutes or until the center is cooked through. Cool 5 minutes at least before removing from pan.
Photo via Flickr User JefferyW
Try this fantastic vegetable hash served up with a fried egg on top! It also makes a wonderful side dish to any Mexican meal.
2 TBSP butter
1 cup zucchini, chopped
1 cup sliced onion
Salt and Pepper to taste
1 Russet Potato, boiled and cubed (or leftover baked potato)
1/2 TBSP C&C Mexican Adobo Seasoning
1 Sweet Potato, peeled and cubed ¼ cup chopped red pepper
In a frying pan sauté onions in butter until translucent.
Add potatoes, sweet potato, zucchini and sauté until beginning to brown. Sprinkle with C&C Mexican Adobo Seasoning and season with salt and pepper, mix to combine.
Add red peppers. Cook until tender.
Via Flickr user Emily Carlin
4 cups Dried White Bread (I used a french loaf, crust removed and cut into cubes)
2 Eggs, Slightly Beaten
1 cup Milk
2 over ripe bananas, mashed
1/4 cup Butter, Melted
1/2 cup raisins
1/2 cup Sugar
1 1/2 tsp C&C Ice Cream Spices
Preheat oven to 350 Degrees.
Bread should be stale. Either cut into cubes and let sit out overnight or preheat oven to 300 degrees and place cubed bread into oven for about 15 minutes or until they feel stale to touch.
Grease a 1 1/2 quart casserole, or 9×13 pan and set aside.
In a bowl, combine eggs, milk, melted butter, banana, sugar,raisins, spices and vanilla.
Pour mixture over bread cubes and let sit about 5 minutes. Pour into greased pan and bake, uncovered for 50-55 minutes or until puffed and browned on top