Honey and Rosemary Sweet Potatoes

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

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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.

Five Spice Apple Butternut Squash Soup

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Five Spice Apple Butternut Squash Soup

Ingredients
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
Directions
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

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Curried Sweet Potato Salad

Ingredients
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

Directions
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.

Roasted Squash Soup with Garam Masala, Yogurt and Lime

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Indian flavors meet creamy classic butternut squash soup. The yogurt and lime add an unexpected tang to the silky soup. Make this vegetarian dish vegan by replacing the butter with an oil of your choosing and swapping or omitting the yogurt.

Ingredients
2 TBSP. unsalted butter
1 tsp C&C Garam Masala
1/2 cup thinly sliced sweet onion
5 cups vegetable broth or low-salt chicken broth
1 finely chopped apple
2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice
1/4 cup thinly sliced celery
1/4 cup thick whole-milk yogurt, preferably Greek
2 tsp minced garlic
Chopped fresh cilantro for garnish
Sea Salt and Pepper to taste
1/2 tps Lime juice + more for garnish

Directions
In a large saucepan, heat the butter over medium-low heat. When hot, add the onions, apple, celery, garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the softened, 8 to 10 minutes. Season with salt and pepper and the C&C Garam Masala.

Add the butternut squash and broth, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Return the soup into the pan.

Add and stir in the yogurt and 1/2 tsp. of the lime juice. Season the soup again with salt and pepper. Ladle into bowls and garnish each serving with 1 to 2 tsp. chopped cilantro and a few drops more lime juice

Grilled Naan Bread

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I, for one, don’t have a tandoor oven in my kitchen, but these work great on a grill pan heated on the stove or on your BBQ grill!

Ingredients
2 1/4 tsp dry active yeast
2 tsp salt
1 cup warm water
4 1/2 cups bread flour
1/4 cup white sugar
1 1/2 tsp C&C Nigella Seeds
3 TBSP milk
1/4 cup butter, melted
1 egg beaten
2 tsp salt

Directions
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in C&C Nigella Seeds. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.