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.
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
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.
Poached Salmon with Lemongrass and Ginger
4 (6oz) salmon filets*
4 cups veggie stock
2 cups white wine
8 cups water
1 small onion, chopped in large pieces
1 thumb sized piece of ginger, sliced
1.5 TBSP C&C Lemon Grass
2 cloves of garlic, smashed
1 tsp sea salt
1 lemon, sliced
*replace salmon with any fish or your choosing, or veggies such as fennel bulb, carrots, zucchini and baby leeks.
Remove skin from fish or prep veggies by cutting into wedges.
In a large pot combine the next 9 ingredients and bring to a rolling boil for 5 minutes.
Reduce heat to medium-high and add fish or veggies. Allow to poach until tender and fish is slightly flaky, about 5 minutes. Remove with slotted spoon and serve warm over rice of your choosing, basmati or jasmine is lovely!
Easy German Mulled Wine
1 TBSP C&C Red Wine Mulling Spice
1/2 cup granulated sugar
1/2 cup water
1 bottle of dry red wine
1/4 cup of brandy
Using a vegetable peeler or zester, remove the zest from the lemon and orange, avoiding the white pith; place the zest in a large saucepan. Juice the lemon and orange and add the juice to the pan. Add C&C Red Wine Mulling Spice.
Add the sugar and water. Over high heat bring to a boil and reduce to a simmer, stirring to dissolve the sugar. Cook until the mixture is reduced by about one-third, about 20 minutes.
Add the red wine and brandy, stir to combine, and bring just to a simmer (don’t let it boil). Remove from the heat and strain to remove the spice and zest before serving.
Slow Cooker Pear Cider
8 medium pears, assorted types
1 TBSP C&C White Wine Mulling Spice
6 cups filtered water
⅓ cup maple syrup
Wash the pears and oranges then cut into quarters. Seeds, peels and stems are OK. Place the fruit in the bottom of your slow cooker Add C&C White Wine Mulling Spice.
Fill to the top of the slow cooker with water, leaving about an ¼-1/2-inch of space at the top. Cook on high heat for 3-4 hours or on low heat for 6-8 hours.
An hour before the cider is done cooking, use a potato masher to mash the fruit once it is softened.
Cook for an additional hour.
Strain the pear cider through a fine-mesh strainer or cheese cloth into a clean pitcher or pot, pressing on the solids to get all the juice out of the fruit. Stir in the maple syrup until it is dissolved and serve hot.
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.