Chicken Pot Pie

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Chicken Pot Pie
6 TBSP butter, softened
1/4 cup unbleached all-purpose flour
1 TBSP cornstarch
1/2 cup milk
1 small onion, finely chopped
1 carrot, peeled and diced
1 stalk celery, diced
1 3/4 cup chicken broth
1/2 cup russet potato, peeled and diced
1 TBSP C&C Chicken Pot Pie Spice
1 1/2 cups cooked chicken, diced
1/2 cup frozen peas
Salt and pepper
2 (9 inch) unbaked pie crusts

In a bowl, combine butter (minus one TBSP) with flour using a fork. Set aside. In a second bowl, dissolve the cornstarch in the milk. Set aside.

In a large saucepan, soften the onion, carrot, and celery in the remaining butter. Season with salt and pepper. Add the broth, potatoes, C&C Chicken Pot Pie Spice, and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the kneaded butter and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring back to a boil. Adjust the seasoning. Stir in the chicken and peas and let cool.

Place the chicken mixture in the bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Wrap with plastic wrap and place in a large air tight bag and make sure to keep it level while freezing.

To cook from frozen, add pie to an oven preheated for 425 F for 50-60 minutes until crust is golden brown. Or before freezing cook at 400 F for approximately 35-45 minutes until the same golden brown crust appears. Let sit 5 minutes before cutting into the pie and serving.

Calzones

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Calzones
3/4 cups lukewarm water
1 teaspoon active-dry or instant yeast
2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp C&C Pizza Seasoning
2-3 cups filling: any favorite combination of cooked meat, cooked veggies, and cheese
Olive oil

Combine the water and yeast in a mixing bowl, and stir to dissolve the yeast allow to sit for 2-3 minutes. Add the flour, C&C Pizza Seasoning and salt to the bowl and mix until you’ve formed a shaggy dough.

Turn the dough out onto a clean work surface along with any loose flour still in the bowl. Knead until all the flour is incorporated, and the dough is smooth and elastic, about 5 minutes. The dough should still feel moist and slightly tacky. If it’s sticking to your hands and countertop like bubble gum, work in more flour, one tablespoon at a time, until it is smooth.

If you have time at this point, you can let the dough rise until you need it or until doubled in bulk (about an hour and a half). After rising, you can use the dough or refrigerate it for up to 3 days.

Preheat the Oven to 450°F. Divide the dough into equal pieces. Six pieces make good dinner-sized calzones. Eight pieces make nice smaller calzones for lighter meals and lunches.

Press the dough into a flat disk, then use a rolling pin to roll it into an 8″-9″ circle for larger calzones or 6″-7″ for smaller calzones. Roll from the middle of the dough outwards, as you do for pie dough. If the dough starts to shrink back on you, let it rest for five minutes and try again.

Repeat with the remaining pieces of dough.
Spread 1/6 to 1/8 of filling in the bottom third of the calzone, leaving a clear border around the edge. Fold the top of the dough over the filling and press or roll to seal.

Optional: Wrap each calzone and freeze in a single layer on a baking sheet. Once frozen, move to an air tight bag. To eat: just thaw, remove plastic wrap, and follow baking directions below.

Transfer calzones that are ready to cook to a parchment-lined baking sheet.

Brush calzones with olive oil and slice steam vents in the top of the calzones with a sharp knife.

Bake for 30 minutes, rotating half way through bake time, until the calzones are golden, browned on the edges, and the filling is bubbly. Allow to cool a few minutes before eating. Use your favourite pizza sauce for dipping.

French Canadian Split Pea Soup

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French Canadian Split Pea Soup

1 1/4 cup yellow split peas
*Optional 1/3 lbs salt pork or a ham bone with meat on it
2 carrots, peeled and diced
1/2 onion, chopped
2 celery stocks, diced
4 cups water
1 1/2 tsp C&C French Canadian Pea Soup Mix

Add all ingredients to a large pot. Bring mixture to a boil and skim off any foam with a spoon. Reduce heat; place a lid on the pot slightly ajar to allow some evaporation. Simmer, stirring occasionally, until peas are tender and soup is thick, about 3 hours.

If using ham bone, remove bone, strip and chop meat, return to soup. Serve warm.

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.

Aloo Curry

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Aloo Curry

4 potatoes peeled and cubed
1 TBSP vegetable oil
1 medium onion, diced
2 cloves of garlic, minced
1 TBSP C&C Cambodian Curry
1 piece of ginger root, approximately 1 inch, peeled and minced
1 cup frozen peas or broccoli
1 (540 ml) can of chickpeas, drained and rinsed
2 medium tomatoes, diced
1 (398 ml) can coconut milk
Salt to taste

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Add C&C Cambodian Curry and ginger; cook for 2 minutes more. Add the tomatoes, chick peas, peas, and potatoes. Pour in the coconut milk and bring to a simmer. Simmer 5 to 10 minutes. Add 1/2 cup water if you prefer a thinner curry. Season with salt to taste. Serve with Naan bread and rice.

Thai Chicken and Vegetables in Parchment Packets

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Thai Chicken and Vegetables in Parchment Packets

4 boneless skinless chicken breasts
1 TBSP + 1 tsp of C&C Bangkok Spice Blend
4 cups of green beans, cleaned, trimmed and cut in half
2 cups cherry tomatoes, halved
3 TBSP of olive oil
3 cloves of garlic, minced
Salt and pepper to taste
1/2 small red onion, thinly sliced
large pinch of salt
1 lime, zested and juiced (kept separate)

Preheat the oven to 400 degrees F.

Lightly pound the chicken breasts so they are uniform in thickness. Sprinkle both sides C&C Bangkok Spice Blend.

In a bowl combine the green beans, tomatoes, olive oil, garlic, lime zest, with some salt and pepper. Toss to combine.
In a smaller bowl, combine sliced red onion, a large pinch of salt, and lime juice. Allow to sit 5-10 minutes then add to the green bean mixture and toss to combine.

Cut four 12-by-16-inch pieces of parchment paper. Arrange one-quarter of the bean mixture in the center of each parchment, make sure to include 1/4 of the juices from the bottom of the bowl. Top with a chicken breast. Meet the short ends at the middle and fold over. Fold in the ends to make parchment packets. Repeat for the remaining beans, pieces of chicken and parchment paper.

Roast the chicken 25 to 30 minutes until an internal temperature of 165 is reached and remove from the oven.

Serve the chicken packets on plates, then open the parcels carefully and slide the contents out. Discard the paper before eating.

Savoury Pumpkin Hummus

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Savoury Pumpkin Hummus

Ingredients
2 TBSP lemon juice
2 TBSP tahini
3 cloves of garlic
1 TBSP olive oil
1 (15 oz) can of chickpeas
1 (15 oz) can of pumpkin puree
1/2 TBSP C&C Medium Chili Powder
1/4 cup toasted pumpkin seeds
Salt to taste

Directions

Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth.

Add chickpeas and olive oil and pulse until smooth. Add pumpkin and C&C Medium Chili Powder; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

Garnish with pumpkin seeds and serve with pita wedges and vegetables.