Hungarian Beef Goulash

Hungarian Beef Goulash

2 tablespoons olive oil
2 cups onions, thinly sliced
1 cup red bell pepper, cleaned and chopped
1 TBSP sugar
3 garlic cloves, minced
1 1/2 TBSP C&C Hungarian Goulash Blend
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups chicken stock
1 1/2 pounds beef shank, cut into 2-inch cubes and seasoned with salt and pepper

Spaetzle, pasta or dumplings made to package directions

In a large heavy bottom pan, heat olive oil over medium heat. Sauté onions, bell pepper and sugar until caramelized, approximately 10 minutes. Add the garlic and C&C Hungarian Goulash Blend. Cook for 1 minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of seasoned beef shank and bay leaf. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.

Taste and adjust seasoning with salt and pepper. Serve with spaetzle, pasta or dumplings on the side.

Advertisements

Smoked Paprika Garlic Chicken

Smoked Paprika Garlic Chicken
3 TBSP yogurt
2 TBSP garlic, minced
2 TBSP C&C Smoked Paprika
1 TBSP olive oil
Your favourite hot sauce to taste
12 chicken drumsticks
Salt and pepper to taste.

Mix together yogurt, garlic, C&C Smoked Paprika, olive oil and a few dashes of your favourite hot sauce if desired. Pour mixture over chicken drumsticks, cover and refrigerate 3-5 hours.

Remove from marinate, pat dry, season to taste with salt and pepper. Place in a 9×13 baking dish and cook at 425F for 40 minutes until cooked to an internal temperature of 165F. Alternatively, drumsticks can also be BBQ until cooked through.

Greek Style Cannellini and Vegetables

Greek Style Cannellini and Vegetables

2 cloves minced garlic
1 1/2 cup onion, chopped
2 TBSP olive oil
2 cups carrots, diced
1 red bell pepper, chopped
1 cup orzo, cooked to package directions
1 zucchini, diced
1 TBSP C&C Greek Dressing Blend
2 cups (one 16 oz can) Cannellini (white kidney) beans, drained and rinsed
2 cups Italian style stewed tomatoes
Salt and pepper to taste
Red wine vinegar

Saute onion and garlic in olive oil over medium heat in a large skillet. Add carrot and bell pepper and cook about 10 minutes. Add zucchini, C&C Greek Dressing Blend, cook 2 minutes. Gently stir in beans and stewed tomatoes. Simmer for approximately 5 minutes, stirring occasionally.

When vegetables are tender, stir in orzo. Season to taste with salt and pepper and a splash of red wine vinegar.

Porcini Mushroom Pasta

Porcini Mushroom Pasta

3 TBSP dried crumbled porcini mushrooms
1 1/2 cup boiling water
1/2 cup diced onions
1 TBSP olive oil
2 cups sliced fresh mushrooms
1 TBSP C&C Mushroom Herb Blend
Salt and pepper to taste
1 TBSP white flour
2/3 cup dry red wine
1 TBSP soy sauce
1/2 lbs pasta cooked to package directions

In a pot or heat proof bowl, cover porcini mushrooms with boiling water. Cover and set aside.

Saute onions until translucent – about 10 minutes over medium heat. Add C&C Mushroom Herb Blend , fresh mushrooms and season with salt. While cooking, drain the porcinis, but save the liquid. Rinse to remove any grit. Strain reserved liquid through a coffee filter or cheese cloth.

When the fresh mushrooms soften, add porcini. Stir in the flour, then strained porcini liquid, wine and soy sauce. Simmer on medium-high until sauce thickens, stirring constantly. Season to taste. Serve over cooked pasta.

Tunisian Vegetable Stew

Tunisian Vegetable Stew

1 1/2 cup thinly sliced onion
2 TBSP olive oil
3 cups thinly sliced cabbage
Salt to taste
1 bell pepper, cut in strips
1 TBSP C&C Tunisian Blend
1 (28 oz) can undrained diced tomatoes
1 (16 oz) can chick peas, rinsed and drained
1/3 cup raisins
1 TBSP fresh lemon juice
Toasted slivered almonds for garnish* Optional

In a large skillet, sauté the onion in the oil until softened about 5 minutes. Add cabbage and sauté another 5 minutes. Stir occasionally. Add the bell pepper, salt and C&C Tunisian Blend and cook another minute.

Stir in tomatoes, chick peas and raisins and simmer covered for 15 minutes until the vegetables are tender. Add lemon juice, season to taste and serve with almonds if desired.

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.

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd’s Pie

1 lb. grass-fed ground beef, lamb or bison
2 medium carrots, peeled and chopped
1 small green pepper, chopped
1 small onion, chopped
1 cup mushrooms, diced
1 1/2 tsp C&C Scottish Beef Rub
Salt and pepper to taste
6 TBSP tomato paste
1 TBSP flour
¼ cup water
1 large russet potato, peeled and cubed
1 large sweet potatoes, peeled and cubed
1 TBSP butter
1 TBSP minced fresh garlic

Preheat oven to 375 degrees F

In a pan on medium heat add the ground beef, chopped carrots, onions, peppers, mushrooms and C&C Scottish Beef Rub.

Cook on medium heat until carrots are soft and meat is cooked through, about 12-15 minutes. Begin making the topping while the meat filling cooks.

For the topping: boil the potatoes until fork tender. Drain. Then add all of the remaining ingredients to potatoes in a pot and mash or use a hand blender to make mashed potato topping.

Transfer the meat filling to a casserole dish and press down with a spoon. Top the meat filling with the sweet potato mash. Bake for 10 minutes until heated through. Broil for 5 minutes until topping becomes brown and crisp. Remove from oven and serve.