Quebec Maple Baked Beans

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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.

Oven method:
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

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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!

Ingredients
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

Directions
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.

Roasted Banana Five Spice Muffins

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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

Ingredients
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

Directions
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.

Adobo Potato Hash

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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.

Ingredients
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.

Serve warm.

Banana Bread Pudding

5166697899_0004c55072_zVia Flickr user Emily Carlin

Ingredients
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
1 Vanilla

Directions

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

Spiced Carrot Muffins

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This is my all time favourite muffin recipe. For the most part you can trade out the cup of carrot for 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!

Spiced Carrot Muffins

Ingredients
2 cups flour
1/2 TBSP baking soda
1/2 tsp salt
1/2 TBSP vinegar
1 TBSP C&C Ice Cream Spices or Pumpkin Pie Spice
1 egg
4 TBSP maple syrup
1/2 cup sugar
1/2 cup vegetable oil
1 1/2 cups milk
1 cup grated carrot
1/2 cup wheat bran or flax seed

Directions
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.

 

Ginger Pumpkin Waffles

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Can you tell I’m on a pumpkin kick these days?!? It must be the fall air! Either way here is a fabulous recipe that uses Cardamom & Cloves Ice Cream Spices or our fabulous
Pumpkin Pie Spice

Ginger Pumpkin Waffles

Ingredients
1¼ cup all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2 1/2 tsp C&C Ice Cream Spices or C&C Pumpkin Pie Spice
¼ c. finely chopped crystallized or candied ginger
2 large eggs
¾ c. Buttermilk
½ c. canned pumpkin puree
½ c. sugar
¾ tsp. vanilla extract
3 tbsp. unsalted butter

Directions
Combine flour, baking powder, baking soda, salt, and C&C spice mix together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.

Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not over mix.

Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.