Spicy Slow Cooker Cashews
3 cups unsalted, dry roasted, cashews
1/4 cup butter
2 TBSP C&C Medium Chili Powder
Mix your nuts, butter and seasoning mix well. Place in crock pot on low for about 2 hours.
Remove the lid and turn heat to high and cook for about 10 more minutes or so.
Can eat warm or put into nut dishes.
Photo Cred DianaEatingRichly
Summer Fruit Salad
2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp grated orange zest
1/2 tsp grated lemon zest
1 tsp C&C Spearmint
2 cups cubed fresh pineapple
2 cups strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
2 cups blueberries
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in mint. Set aside to cool.
Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Savoury Pumpkin Hummus
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
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.
3 TBSP lemon juice
24 firm-ripe small peaches (6 to 7 lb)
2 1/2 cups sugar
1 1/4 cups distilled white vinegar
4 teaspoons C&C Traditional Pickling Spice
1/4 teaspoon kosher salt
- Special equipment: empty glass mason jars, screwbands and lids
Add lemon juice to 6 cups of water with ice. Fill a big pot with water and bring to a boil.
Cut a shallow X in bottom of each peach with a sharp paring knife and blanch in 4 batches for 10 to 15 seconds. Transfer with a slotted spoon to a large bowl of ice and cold water and let stand until cool enough to handle. Peel peaches, then half lengthwise and pit. Add peaches to lemon ice water and let stand 10 minutes, then drain well in a colander.
Toss peaches with sugar in a bowl and chill, covered, at least 8 and up to 12 hours.
Add vinegar, spice, salt, and 1/2 cup water to peaches (sugar will have dissolved and will have drawn out peach juices) and bring to a boil over moderate heat, skimming off foam to make a syrup. Reduce heat and simmer until peaches are barely tender, about 3 minutes.
Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 minutes.
After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift off lid with your fingertips. If you can’t, the lid has a good seal. Store in a cool dry place up to 6 months. Promptly put any jars that haven’t sealed in the refrigerator and use them first.
Photo via Flickr User Chandrika Nair
Warm Coconut Nutmeg Pudding
1 can full fat coconut milk
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon vanilla extract
1 teaspoon Malibu rum (optional)
2 TBSP sugar (optional)
In medium saucepan over medium heat, combine coconut milk, sugar(optional), cornstarch and vanilla extract, stirring to dissolve cornstarch. Cook, stirring constantly, until smooth and thick, about 3-5 minutes.
Remove from heat and stir in the nutmeg and Malibu rum.
Serve warm and enjoy!
Image via Flickr User CycloneBill
3 TBSP cooked quinoa
1 medium tomato, diced, drained
2 spring onions, finely sliced
1 bunch parsley
1 bunch mint, no stems
1/4 tsp cinnamon
1/4 tsp ground all spice
1/8 tsp ground black pepper
salt to taste
1 lemon, juiced
2/3 cup olive oil
Cut the herbs into very fine strips. Add to a bowl with quinoa, tomato, onions. Sprinkle with spices and salt. Mix together well.
Drizzle with lemon and olive oil. Mix and serve!
Photo via Flickr user Christopher Cornelius
Anyone who joined our Stocking Stuffer workshop this past week got to try a sample of this awesome spicy hot chocolate! Why not join us for our next workshop?? Click here to see what’s up next.
Mexican Hot Chocolate
2 cups milk
1/4 cup sugar
3 TBSP of cocoa
1 tsp cinnamon
1/4 tsp chilli powder
pinch of cayenne
pinch of nutmeg
Heat milk. Add other ingredients, whisk well together. Top with whipped cream, marshmallows or anything you like!