Slow Cooker Steel Cut Oats
1 cup steel cut oats
4 1⁄2 cups water
1⁄2 tsp salt
2 -3 TBSP butter
1 tsp C&C Ice Cream Spice
1⁄2 cup dried fruit (raisins, prunes, apricots, dates) (optional)
Place all ingredients in a 2 quart slow cooker. Stir to combine.
Cover and cook on LOW 6-8 hours.
If I crust is formed, stir in into the mixture to soften.
Serve warm. Wonderful as is, or try it with granola on top, with maple syrup and milk, or with sugar and toasted nuts or left over C&C Ice Cream Spices.
Low and Slow Corned Beef and Cabbage
2 celery stalks, chopped into large pieces
3 carrots, cut in thumb sized pieces
1 small yellow onion, cut into wedges
10 baby red potatoes, halved if large
6 sprigs thyme
1 corned beef brisket (about 3 pounds)
1 TBSP C&C Traditional Pickling Spice
1/2 cup stout beer (optional)
1/2 head Savoy cabbage, cut into wedges
Salt to taste
Grainy mustard, for serving
In a 5 or 6 quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with C&C Traditional Pickling Spice. Add beer if using then enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, about 6 hours on low.
Arrange cabbage over corned beef, salt to taste, cover, and continue cooking until cabbage is tender, approximately 1 1/2 hours on low heat. Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
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
Hungarian Beef Goulash
2 tablespoons olive oil
2 cups onions, thinly sliced
1 cup red bell pepper, cleaned and chopped
1 TBSP sugar
3 garlic cloves, minced
1 1/2 TBSP C&C Hungarian Goulash Blend
1 bay leaf
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups chicken stock
1 1/2 pounds beef shank, cut into 2-inch cubes and seasoned with salt and pepper
Spaetzle, pasta or dumplings made to package directions
In a large heavy bottom pan, heat olive oil over medium heat. Sauté onions, bell pepper and sugar until caramelized, approximately 10 minutes. Add the garlic and C&C Hungarian Goulash Blend. Cook for 1 minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of seasoned beef shank and bay leaf. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours, stirring occasionally.
Taste and adjust seasoning with salt and pepper. Serve with spaetzle, pasta or dumplings on the side.
This North African one-dish-meal is so fast, easy, and delicious. Be sure to cook your sauce until the veggies are nice and soft and sweet. Once the eggs go in, you can finish covered on the stove, or just pop the pan into a hot oven until they cook to your liking.
1 TBSP olive oil
1 large onion, diced
1/2 cup sliced fresh mushrooms
Salt and pepper to taste
1 cup diced red bell pepper
1 jalapeno pepper, seeded and sliced
1 TBSP C&C Shakshuka Spice
1 (540 ml) can crushed tomatoes
1/2 cup water, or more as needed
6 large eggs
2 TBSP crumbled feta cheese
3 TBSP fresh parsley chopped
Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and mushrooms. Season with salt and pepper. Cook and stir until onions are translucent, approximately 5 minutes. Stir in bell and jalapeno peppers. Cook and stir until peppers begin to soften up, 5 more minutes. Add C&C Shakshuka Spice cook another minute then pour in crushed tomatoes and water. Adjust heat to medium and simmer uncovered until veggies are softened and sweet, stirring occasionally, 15 to 20 minutes. Add more water if sauce becomes too thick.
When sauce has reached the desired consistency, check seasoning and make a depression in the sauce for each egg with a large spoon. Crack egg into a small ramekin and slide gently into each indentation; repeat with the rest of the eggs. Cover and cook until eggs are to your desired doneness.
Top with feta cheese and fresh parsley.
Smoked Paprika Garlic Chicken
3 TBSP yogurt
2 TBSP garlic, minced
2 TBSP C&C Smoked Paprika
1 TBSP olive oil
Your favourite hot sauce to taste
12 chicken drumsticks
Salt and pepper to taste.
Mix together yogurt, garlic, C&C Smoked Paprika, olive oil and a few dashes of your favourite hot sauce if desired. Pour mixture over chicken drumsticks, cover and refrigerate 3-5 hours.
Remove from marinate, pat dry, season to taste with salt and pepper. Place in a 9×13 baking dish and cook at 425F for 40 minutes until cooked to an internal temperature of 165F. Alternatively, drumsticks can also be BBQ until cooked through.
Greek Style Cannellini and Vegetables
2 cloves minced garlic
1 1/2 cup onion, chopped
2 TBSP olive oil
2 cups carrots, diced
1 red bell pepper, chopped
1 cup orzo, cooked to package directions
1 zucchini, diced
1 TBSP C&C Greek Dressing Blend
2 cups (one 16 oz can) Cannellini (white kidney) beans, drained and rinsed
2 cups Italian style stewed tomatoes
Salt and pepper to taste
Red wine vinegar
Saute onion and garlic in olive oil over medium heat in a large skillet. Add carrot and bell pepper and cook about 10 minutes. Add zucchini, C&C Greek Dressing Blend, cook 2 minutes. Gently stir in beans and stewed tomatoes. Simmer for approximately 5 minutes, stirring occasionally.
When vegetables are tender, stir in orzo. Season to taste with salt and pepper and a splash of red wine vinegar.