Ras el Hanout Roasted Whole Cauliflower
1 medium head of cauliflower
2 TBSP olive oil
2 TBSP Tahini
1 TBSP C&C Ras el Hanout
1 lemon, juiced and zested
Preheat oven to 350 degrees F.
Mix tahini, olive oil, C&C Ras el Hanout, and lemon zest in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread tahini mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Cut into wedges, transfer to a platter and add a drizzle lemon juice over the cauliflower to serve.
1 tablespoon olive oil
1 medium sized red onion, cut in half and thinly sliced
1 red or green, bell pepper, chopped into 1 inch pieces
2 zucchinis, halved lengthwise and chopped into 3/4 inch pieces
1 TBSP of C&C Moroccan Couscous Blend
1/2 cup golden raisins
1 tsp kosher salt
1 (540 ml) can low sodium chickpeas, rinsed and drained
1 1/2 cups chicken or veggie broth
1/2 cup orange juice
1 1/2 cups couscous
Place a large, heavy bottomed pot over medium heat. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, C&C Moroccan Couscous Blend, and chickpeas.
Pour in the broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and serve.
Honey and Rosemary Sweet Potatoes
2 TBSP olive oil
1/4 cup honey
1/2 TBPS C&C Herbes de Provence
Salt and pepper
3 large sweet potatoes, peeled and cut in 1-inch cubes
Preheat oven to 350F. Line a baking sheet with foil or parchment paper.
Mix the olive oil, honey, C&C Herbes de Provence together in a large bowl, and stir the sweet potato cubes in the mixture to coat and season to taste with salt and pepper. Remove sweet potato cubes with a slotted spoon, and arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until tender, about 30 minutes. Turn oven heat up to 450F and bake until browned, another 15 minutes.
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
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.
Five Spice Apple Butternut Squash Soup
1 large butternut squash, seeded and peeled
1 large apple, peeled and chopped
1 large onion in 1 inch pieces
2 TBSP brown sugar
2 tsp C&C Chinese 5 Spice (divided)
3 cups broth
1 cup greek yogurt or sour cream
Salt to taste
Toasted and crushed walnuts or almonds
Mix squash, apple, onion, brown sugar, 1.5 tsp C&C Five Spice. Saute for 5 minutes over medium heat until onions have begun to release some liquid.
Add broth and heat to boiling over medium high heat. Reduce to simmer 20 minutes until the squash is tender.
Blend soup, adding yogurt or sour cream, using an immersion blender or a regular one. Return to pot. Reduce heat to low to keep warm. Season to taste with salt.
Toast nuts with remaining 1/2 tsp C&C Five Spice in a dry pan over medium heat just until fragrant. Use to top soup
Curried Sweet Potato Salad
1 1/2 lbs sweet potato, peeled and cut into bite sized cubes
1 lbs white potato, cut into bite sized cubes
1 TBSP olive oil
1 celery stalk, cut into small pieces
1 TBSP C&C Indonesian Rendang Curry Mix
1 small apple, chopped
1/2 a red or green pepper, chopped
2 TBSP cider vinegar
3/4 cup of sour cream or mayo
Cook potatoes in salted boiling water until tender but firm (20-30 minutes).Cool completely.
In a frying pan cook celery until slightly tender with C&C Indonesian Rendang Curry Mix – about 2 minutes.
Put potato mixture and all remaining ingredients in a bowl. Mix until combined. Refrigerate until cold, about 1-2 hours.