Maple Sugar & Spice Blend Recipes
Sweet Chipotle Breakfast Sausage
Yes, you can make your own sausage! Start with ground pork (or chicken), and follow these simple instructions!
- 3 lbs ground pork (preferably about 20% fat, for best flavor; otherwise it will be a bit dry)
- 4 tbsp Chipotle Maple spice blend
- 1 tbsp dried sage
- 1 1/2 tsp ground black pepper
- 1 tsp salt
- 1/2 tsp dried marjoram
- 1/4 cup cold water
- Combine the spices and stir into the cold water.
- Pour the water mixture into the meat and mix thoroughly. (Working the meat by hand is best; mix for a good 5 minutes. The meat will become very sticky.)
- Make into 2 oz patties. Place on a cookie tray and set in freezer. When they’re frozen, store them in a freezer bag.
Cook like any sausage. If you made lean sausage you might want a bit of oil in the pan, and you might cover the pan while cooking to keep in moisture.
Quick, Tasty Pork Chops
Try these delicious pork chops for a perfect, healthy end to a busy day!
- Pork chops, as many as needed
- 2 tsp Smoky Maple spice blend per chop
1. Place thawed pork chops on a cookie sheet or shallow-sided baking dish.
2. Sprinkle each pork chop with 1 tsp Smoky Maple blend. Turn over and sprinkle the other side.
3. Let pork with spice blend rest at room temperature while you preheat the oven to 350 F.
4. Bake 20 minutes. Turn. Bake until cooked through: 15-20 minutes.
Side Dish Notes
1. Start medium sized whole potatoes 15 minutes before putting the meat in the oven for perfectly timed baked potatoes.
2. Start potato wedges – drizzled with olive oil and coated with Italian spices, or our Lemon-Pepper Herb blend, and topped with parmesan cheese – at the same time as the pork chops. Use oven-safe tongs to turn the wedges when you turn the meat.
Hot & Smoky Sticky Chicken
This is best with chicken thighs or breasts (sliced into tenders).
- 1 tbsp coconut (or olive) oil
- 6-8 skinless chicken thighs, or equivalent amount of skinless chicken breasts (or tenders)
- 2-3 tbsp Hot & Smoky Maple seasoning
- 1/3 cup honey or maple syrup
- 1 tbsp apple cider vinegar
- Preheat oven to 375 F
- Melt coconut oil in heavy skillet.
- While the oil heats, dust and rub chicken with the Hot & Smoky Maple
- Place chicken in the hot oil and brown on both sides, about 5 minutes each side.
- While the chicken browns, fully mix honey (or maple syrup) with vinegar.
- Place browned chicken upside down in casserole dish. Spread the honey (maple) sauce over the pieces, then turn the pieces right side up and spread the remaining sauce over the tops and sides.
- Bake until chicken is cooked through. About 25-30 minutes for thighs, about 15 minutes for tenders.
- Remove and let rest for 5 minutes before serving.
Garnish with chopped cilantro or diced green onions.
Pulled Sweet Pork
Here is an easy, maple-sweet take on traditional Carolina pulled pork. Give it a try, you’ll be glad you did!
- 3 lb Boston Butt (pork shoulder roast)
- 1/2 cup Sweet Onion Maple seasoning
- 1/4 cup Chipotle Maple seasoning
- 2 cups chicken broth
- 1½ tbsp tomato paste
- Place pork roast in slow cooker, fat side up.
- Whisk tomato paste into chicken broth, then add the Sweet Onion Maple & Chipotle Maple seasoning blends and stir.
- Pour over the roast. Cover and set to ‘Low.’ Cook 8 hrs.
- Remove roast from slow cooker. Remove fat layer. Shred pork.
- Skim most of the fat off the surface of the liquid in the slow cooker. Return shredded pork. Let rest on ‘Warm’ setting for 1-3 hours.
- Use a slotted spoon to extract meat, or tip contents into a strainer if you are certain you won’t have leftovers. (Leftovers are best stored in some liquid.)
To Serve: Use as taco, burrito, or enchilada filling, add to nachos, tostadas, and salads. Serve on hamburger buns or hoagie buns.
Hint: Use 2 serving forks to pull the pork apart. Pieces 2-3 inches long and ¼ – ½ inch thick are ideal.
Maple Sugar Cookie Recipe
This is said to have been Nancy Reagan’s favorite cookie. We make it with Dessert Maple sugar blend rather than regular white sugar. No idea whether she would have approved!
- 1 cup butter
- 1/2 cup Dessert Maple blend
- 1 tsp Vanilla
- Gradually add:
- 1 3/4 cup flour
- 1 cup chopped walnuts
- Chill dough for 30 minutes
- Roll cookie dough into balls
- Option: roll balls in Dessert Maple
- Bake at 375 degrees for 12 minutes
Replace lasagna noodles with garden fresh zucchini and spice the ground beef with Sweet Onion Maple for a refreshing, lighter summer take on a favorite dish! (This is a great way to use oversized zucchini, too.)
- 1/2 lb ground beef (or half-and-half with ground pork)
- 1 lg clove garlic, minced
- 1 medium onion, diced
- 1 tbsp butter or olive oil
- 4 oz tomato sauce or crushed tomatoes
- 1 tbsp Sweet Onion Maple blend
- Optional: 1 tsp Chipotle Maple blend, or chili powder
- 1 green bell pepper, seeded and diced
- 1 large zucchini.
- 2 oz mozarella cheese, sliced thinly
1. Preheat oven to 375 F.
2. Slice zucchini into long, thin strips. (Optionally, peel first.) Sprinkle with salt to draw out the water. Set aside.
3. Chop onions and bell pepper.
4. In a skillet, heat the oil or butter, then cook the onions, meat, and garlic. When the meat is cooked, add the tomato, Sweet Onion Maple, and optional Chipotle Maple. Mix well and heat through.
5. Pat the salted zucchini strips dry.
6. To assemble, spread some meat sauce over the bottom of a baking dish. Then place strips of zucchini,, some meat sauce, and some diced bell pepper. Then more zucchini, followed by meat sauce and bell pepper.
7. Continue layering until all ingredients are used up. Place thin slices of mozarella cheese over the top.
8. Bake for 20 minutes. Then reset oven to Broil, move the rack up close to the broiler element, and bake 3-5 minutes to brown the cheese. Watch it so it doesn’t burn!
Maple-BBQ Flavored Dip
This is an instant and constant favorite wherever I introduce it! Great with chips, pretzels, and cut vegetable plates!
For a tasty and colorful dip at your next party or picnic, blend 1 or 2 tablespoons of Smoky Maple spice blend into a 16-ounce container of sour cream. Serve.
Tip: Start with 1 tablespoon, thoroughly mix, and taste before you decide if you want a stronger flavor. Add additional spice blend one teaspoon at a time.
Tip: The flavor of natural dips is strongest while the sour cream is cold. Serve in ramekins over ice, or refresh frequently from backups kept in the refrigerator. We frequently trade out the remaining dip for a new serving every half hour. You can consolidate the remains from several ramekins in a fresh ramekin and let it thoroughly cool before re-serving. Also test for flavor and add a bit more spice blend if needed.
Asian Style Maple Onion Beef Tips
Try this delicious version of Asian beef tips, substituting healthy organic maple sugar for the denatured commercial white stuff! Our less concentrated, natural sugar contains micronutrients that put less load on your body while providing a subtle, complex sweetness.
- 1 1/2 lbs sirloin tips
- 1/3 cup tamari (or soy sauce)
- 3 tbsp coconut or olive oil
- 3 tbsp sesame oil
- 2 tbsp Sweet Onion Maple blend
- 1/2 tsp crushed red pepper flakes
- 3 garlic cloves, crushed
- 1 scallion, sliced into matchsticks
- 1 (2 inch) piece fresh ginger, grated or finely minced
- 1 tbsp flour or cornstarch
- 1 1/2 hours before serving, mix all ingredients except the tips and flour/cornstarch, to make a marinade. Place the tips in a gallon ziploc, pour in the marinade, squeeze out the air, and seal. Place in fridge. Marinate 1 hour, turning over halfway through to soak evenly.
- Remove tips from the bag to a strainer set over a bowl. Allow to drain while heating cast iron (or other heavy) skillet at medium-high heat (setting 7 on the burner).
- When the skillet is hot, put the tips on; they should immediately begin to sear. Cook 4 minutes, turning the heat down to 5 after the first couple of minutes. Flip the tips, and cook another 5 minutes on the other side. Remove to a plate, tent loosely with tinfoil, and let sit for 5 minutes.
- Meanwhile, pour the marinade into the draining bowl and whisk 1 tbsp flour or cornstarch into the marinade until smooth. Then add to a small saucepan, and heat to boiling, stirring constantly. The marinade will slightly thicken, making a nice sauce for the tips or to top side dishes.
Tip: Cooking tongs make it easy to remove the marinaded beef from the bag to the strainer, and then to place them in the hot skillet, and turn them over.
To serve place on a bed of rice. Garnish with the thickened sauce.
Perfect Brown or Wild Rice
1. For every 1 cup of rice to be cooked, bring 4 cups of cold water to a boil.
2. When the water’s boiling, rinse the rice in a strainer under running water for 30 seconds, stirring with your hand. Then add to the boiling water.
3. Bring the water back to a boil, then lower the temperature to a slow roll and cook rice exactly 30 minutes uncovered. (If you use white rice, watch the pot carefully because white rice absorbes more water and could boil dry.)
4. After 30 minutes, pour the rice and water into a strainer over the sink. Let it drain for just 10 seconds, then dump the rice back into the cooking pot.
5. Cover with a tight-fitting lid and set aside for 10 minutes to steam. Fluff and serve.
Topping and Drizzle
Dessert Maple Blend maple sugar is unique and delightful. It best reveals itself when drizzled on vegetables and dairy, or mixed into baked fruits.
Butter Topping: Melt 3 tbsp butter with 1-2 tbsp Dessert Maple blend. Drizzle over hot sweet potatoes, squash, and popcorn.
Plain Topping Uses
Sprinkle 1-2 tsp Dessert Maple blend onto hot oatmeal or kashi (buckwheat groats). Add butter or cream for a taste treat!
Sprinkle Dessert Maple onto steamed carrots, sauteed onions, baked root vegetable medleys; also on fruits like sliced strawberries, apples, and peaches, halved grapefruit, or whole blackberries.
Sprinkle Dessert Maple on ice cream, yoghurt and frozen yoghurt, and mix 1 tbsp into a milk shake.
Sweet & Spicy Squash Soup
- 6 cups of 2″ wide chunks of winter squash.
- melted butter for brushing
- 1 tbsp salt + 1 tsp salt
- 1 tsp ground pepper + 1/2 tsp ground pepper
- 3 cups chicken stock
- 2-4 tbsp Spicy Maple seasoning
- 1/2 cup heavy cream
- Optional: maple syrup or maple sugar to taste (our Dessert Maple works well)
- Preheat oven to 400 F
- Prepare the winter squash by halving, then scooping out the seeds and membrane. Next, cut each half into chunks, about 2″ wide by the length of the half squash cut cross-wise to its length.
- Brush the flesh of the squash with butter, sprinkle with 1 tbsp salt and 1 tsp pepper.
- Place flesh side up in oven. Bake 30-35 minutes until the flesh is nice and soft.
- Scoop flesh from skin into a pot. Add the remaining salt and pepper, 2 tbsp of the Spicy Maple seasoning, and the broth.
- Bring to a simmer and puree with a stick blender.
- Turn heat to low, mix in the heavy cream.
- Taste, and add additional Spicy Maple seasoning to taste. Then sweeten with maple syrup or maple sugar to taste.
- 1 lb sirloin or rump steak, sliced thinly
- 1 garlic clove, crushed
- 2 tbsp Chipotle Maple seasoning blend
- 2 tbsp olive oil
- 1/4 tsp ground cinnamon
- 2 large red peppers, seeded and cut into chunks
- 1 bunch scallions, cut into 1″ lengths
- Place beef strips in a shallow bowl with the garlic, cinnamon, Chipotle Maple seasoning; stir and toss to fully coat.
- Heat oil in a large, heavy skillet, then stir-fry the red pepper chunks until they begin to soften, 3 or 4 minutes. Remove with a slotted spoon and set aside.
- Reheat the oil, than add the beef strips, with ginger and garlic. Stir-fry for 3 minutes, then add the scallions. Continue stir-frying 1 minute.
- Return peppers to skillet and continue stir-frying until peppers are hot and tender, about 2 minutes.
Garnish with chopped fresh cilantro. Use as a filling in tacos, burritos, enchiladas, and on tostillos. Plate with a side of Mexican-style beans, refried beans, or rice made with chicken broth and cilantro. Garnish with a dollop of sour cream, salsa, or guacamole.
Vermont-inspired Smoky Maple Whole Chicken
Perk up your next Saturday chicken dinner! (Substitute chicken pieces for a quicker cooking time.)
1. Pre-heat oven to 325 F.
2. Rinse whole chicken inside and out. Drain and pat dry. Place in shallow casserole dish, back side down.
3. Lightly coat the chicken top and sides with olive oil, using your hands or a basting brush.
4. Thoroughly coat chicken with Smoky Maple spice blend.
Hint: Chicken skin keeps moisture in, but also works against the seasoning flavor penetrating into the meat. So, work the rub under the skin as much as you can. (I even make slits in the skin to stuff spice under more of the skin, especially over the breast meat.)
5. Sprinkle up to a tablespoon of Smoky Maple blend into the body cavity.
6. Bake at 325 F until the meat in the thigh-body joint is 165 F. Let the chicken rest 10 minutes before carving.
1. Baste and Au Jus: Make a baste of:
- 4 oz rum
- 3 tbsp fresh lime (or lemon) juice
- 1 tbsp brown sugar.
Lightly baste the chicken before placing in oven. Baste every 20 minutes while it cooks, being careful to not brush off the Smoky Maple spice. Baste once more when you remove it from the oven to rest.
While the chicken is resting, pour off the accumulated baste and chicken juices. Using a tablespoon, skim off excess (but not all) fat, then gently heat on the stovetop to make a pleasant au jus to drizzle over sliced chicken pieces, or to flavor a side dish, such as steamed cauliflower or broccoli, or baked potatoes.
2. Gravy and Broth: If your chicken came with chicken parts, place the neck, gizzard, liver, and heart in a small sauce pan with one coarsely chopped onion, celery stalk, and carrot, one bay leaf, and (optionally) half a teaspoon of whole black peppercorns. Cover and simmer on low while the chicken bakes. Then, while the chicken is resting, strain the broth.
Pour the juices from the chicken roasting pan into a large skillet. Place on stovetop on a medium heat. Using a tablespoon, skim off excess floating fat, then whisk in 1-2 tablespoons white flower until there are no lumps and the liquid has thickened. Turn heat down and slowly add broth, whisking briskly, to thin to desired gravy thickness. Then season lightly with salt and Smoky Maple seasoning. Use it to garnish the chicken pieces.
Tip: Save the remaining broth in an airtight container in your fridge. Use it as broth in future chicken, pork, or lamb dishes; or as the base of a side of summer vegetable soup or chicken soup.
These are perfect for the grill!
For an easy and quick smoked flavor, thoroughly mix 1-2 tbsp Smoky Maple seasoning into one pound of ground hamburger. Shape into 4 or 5 hamburgers and grill as usual.
Adding a spice blend that includes maple sugar (or any sugar) will cause a normal “blackening” effect on the surface. Be sure to check for doneness by temperature or by slightly opening the burger to see if the center is at its desired level of cooked.
Hint: Meat flavor is in its fat. That’s why grilled meats taste best when they include 10-15% fat. (Fat also keeps grilled meats from drying out.) The higher the heat during cooking, the more fat will be lost; a slower cook will help seal in the flavor – and the blackening effect of the rub will contribute to the sealing.
Quick Chipotle Eggplant Dish
Here’s a quick and versatile 30-minute vegetarian meal that’s complete in itself. Or, you can add eggs; or convert it into a meat sauce using either ground beef or ground lamb.
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 4 cups marinara sauce
- 3 tbsp Chipotle Maple blend
- 1 large eggplant, peeled and cut into 1/2-inch cubes
- Salt and pepper to taste
- Optional: 8 eggs
- Optional: 2 lbs ground beef or lamb
In a large frying pan, heat olive oil on medium heat. Add the garlic and cook for a few minutes until fragrant, being careful not to burn it. Pour in the marinara sauce, Chipotle Maple blend, salt and pepper. Stir well to mix. Then add in the eggplant and stir. Cover with a tight fitting lid and simmer on medium-low heat for 20 minutes until the eggplant is cooked through.
Top with cilantro and feta, and serve with pita, naan or lafa!
To add eggs: When the eggplant is cooked through, turn heat to medium-low and crack eggs directly into the sauce. Cover with a tight fitting lid and let cook until desired doneness, or about 10 minutes.
Meat Option: Make a Chipotle Moussaka Meat Sauce while the eggplant is cooking by browning 2 lbs ground beef or lamb in 2 tbsp olive oil. When the eggplant is cooked, add the meat instead of eggs. Serve over spaghetti or zucchini noodles, over spaghetti squash, or on your favorite cooked grain. You can even serve it Sloppy Joe style.
Smoked Spicy Maple-Cured Salmon
- 1 jar Spicy Maple blend
- ¾ cup kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons finely grated fresh lemon zest
- ⅓ cup maple syrup
- 1 fresh salmon fillet, 2-3 pound, skin on or off
Step 1: Make the cure rub: Place the Spicy Maple Sugar blend, salt, pepper, and lemon zest in a mixing bowl and mix well, breaking up any lumps in the sugar with your fingers.
Step 2: Run your fingers over the salmon and pull out any pin bones that you find with needle-nose pliers or kitchen tweezers. Spread 1/3 of the rub on a rimmed baking sheet or baking dish in the shape of and a little larger than the salmon fillet. Place the fish, skin side down, on top. Distribute the remaining rub on top of the salmon. Drizzle with maple syrup. Cover with plastic wrap. Cure the fish in the refrigerator for 4 to 8 hours.
Step 3: Unwrap the fish and rinse all the cure off under cold running water. Blot the salmon dry with paper towels. Let dry, uncovered, on a wire rack set on a rimmed baking sheet in the refrigerator for up to 2 hours, or until the surface of the salmon feels slightly tacky.
Step 4: Preheat smoker to 250 degrees with your choice of smoke wood. (Apple is the most-readily available wood that pairs delicately with salmon, but if you have the opportunity try alder, (red) oak, or nectarine with most any fish.)
Step 5: Brush and oil the cooking grate. Place the fish skin side down in the smoker. Smoke the fish until just cooked through, about 40 minutes. To test for doneness, press it with your finger—the flesh will break into clean flakes. Alternatively, insert the probe of an instant read thermometer through the thick end of the fish into the center. The internal temperature should be 140 degrees.
Step 6: Remove the fish from the smoker and let the fish cool to room temperature, then refrigerate, wrapped in plastic wrap, until serving. Will keep in the refrigerator for at least 5 days or in the freezer for several months.
Delicious Hot & Smoky Maple Steak
Here’s a Kansas City-style grilled or baked steak with a New England twist! Strip steaks are traditional, but you can use any steak.
- 4 (10 oz) or larger steaks
- 1/4 cup Hot & Smoky Maple seasoning blend
- olive oil
- Allow steaks to stand at room temperature for 20 minutes.
- Lightly coat all sides of the steaks with olive oil. Then generously rub each steak with 1 tbsp Hot & Smoky Maple seasoning.
- Cook over a medium grill, or under the oven’s broiler for 5 minutes. Flip over and continue grilling until the internal temperature reaches 145 F, about 5-7 minutes, for medium-rare. Cook longer for more thoroughly done.
- Rest 5 minutes before slicing.
Salmon in Sweet Onion Maple Butter
Rinse the fish fillets and pat they dry. Set aside.
For every 2 fillets, heat in a large pan
- 1 tbsp butter
- 1 tbsp Sweet Onion Maple blend
- 1 tbsp fresh cilantro leaves, chopped fine
- a pinch of salt (optional)
Place the fish in the pan skin side up and cook for 1 minute. Flip the fish skin side down and cook for 3-5 minutes, or until cooked through. Baste with the butter sauce every minute or so.
Hint: Adding a spice mix, especially one with sugar in it, will cause a normal “blackening” effect on the surface. Be sure to check for doneness by temperature or by raking a fork over the flesh.
To serve: Place fillet on a plate, skin side down, and spoon some of the butter sauce over the top. Garnish with fresh cilantro or parsley.
We don’t tend to eat a lot of carbohydrates, sugars, or starches, but when we do we use the healthiest ingredients we can. For this Lemon Cake we use freshly ground corn flour, almond meal, whole sugars, and coconut oil. (Of course you can use your regular ingredients, too, and it will still be delicious!)
Pre-heat oven to 350 F.
In a bowl, combine:
- 1 cup flour (we used freshly ground corn)
- 1/2 cup ground almond meal (or another 1/2 cup flour)
- 2 tsp lemon zest or dried lemon peel
- 2 tsp baking powder
- pinch salt
In a separate bowl, mix together
- 1/2 cup yogurt
- 1/2 cup sugar (we use whole cane sugar)
- 3 large eggs
Make a well in the dry ingredients, pour in the wet, combine until just wet.
Add 1/2 cup oil (we use melted coconut oil)
Stir until you have a batter. Pour into ungreased 9″ round cake or pie pan.
Bake in oven at 350 F for 25-35 minutes, until just done.
Let cool 15 minutes.
While the cake is cooling, combine:
- 1/4 cup Dessert Maple blend
- 1/4 cup lemon juice
Spoon the lemon-sugar sauce over the cake while it’s still warm.
Sweet & Spicy Baked Chicken
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp Spicy Maple seasoning blend
- ½ tbsp soy sauce
- Preheat oven to 450 F
- Heat oil in a small skillet, on medium temperature setting. Add garlic and cook until softened and fragrant. Do Not Brown!
- Remove skillet from stovetop, add Spicy Maple blend and soy sauce and stir.
- Place chicken breasts in a baking pan. Top with garlic-maple mixture.
- Bake uncovered 18-22 minutes, until juices run clear.
Hint: Cooking at high temperature helps lock in the moisture by searing the surface of the chicken.
Mexico-style One-Pot Chicken
- 1 whole chicken (4-6 lbs), cut up
- 2 tbsp olive oil
- 1 medium or large onion, diced
- 1 clove garlic, diced small or minced
- 3 cloves garlic, diced small or minced
- 1 large red pepper, diced
- 2 tbsp lemon juice
- 2 tbsp ground cumin
- 2 tbsp Chipotle Maple blend
- 2 cups (or 1 15-oz can) black beans
- 2 cups corn (fresh or frozen)
- 2 cups (or 1 16-oz jar) salsa
- 2 tbsp fresh cilantro, chopped
- Cut up the whole chicken. Set aside. (I separate the wings from the body; separate the legs from the thighs and the thighs from the body; cut the back off; and split the breasts. I cook the back with the chicken, for the nutrients it includes, but we don’t typically eat it.)
- In a large Dutch Oven, sauté the onion and 1 clove of garlic in the olive oil. Add the chicken pieces and brown 5 minutes or so.
- Pour the lemon juice onto the chicken. Sprinkle the cumin, Chipotle Maple blend, and remaining garlic over the top of the meat. Then add the red pepper, followed by the beans, corn, and salsa.
- Cover and cook on a medium burner until the chicken is fully cooked and starting to fall off the bone.
- Just before serving, add the fresh cilantro and lightly stir it in. Alternatively, keep the cilantro in a separate serving bowl to use as a garnish (in which case, you might want to double the amount of cilantro you prepare).
- Place cooked rice in the bottom of a bowl, layer with your favorite cheese, crumbled or grated. Top with a piece of chicken, and ladle the other ingredients over the top.
- Because the meat is falling off the bone, I find a spoon more useful for eating this dish than a fork – especially because I don’t want to miss any of the flavorful broth!
- While the chicken is cooking, cut 100% corn tortillas (no additives) into quarters. Heat 1 – 2″ of olive (or coconut) oil in a heavy skillet (we use cast iron) at medium high heat. Then fry the pieces to make your own corn chips. Drain them on a cookie rack over a cookie sheet. If you move really quickly (or have a helper standing by) you can sprinkle the chips with salt or Chipotle Maple blend before the oil dissipates. Keep an eye on the frying chips, though, because they will go from ‘done’ to ‘burned’ in a second or two. Serve the chips with the main meal (and avoid the nasty trans fats of commercially produced corn chips). Chips will remain crunchy even unpackaged for at least 24 hours.
Spicy Maple Beef
- 2 lbs beef chuck steak, sliced thinly for stir-fry
- 2 garlic cloves, crushed
- 1 sweet onion (Vidalia is a good option) halved and cut into thin strips
- Up to 3 tbsp Spicy Maple seasoning blend
- 2 1/2 tbsp maple syrup
- 2 tbsp olive or coconut oil, divided
- 2 tbsp tomato paste
- 1 cup beef stock
- 1 ea. red and yellow pepper, seeded and cut into thin strips
- 1-2 stalks celery sliced thinly
- Combine Spicy Maple blend, maple syrup, and crushed garlic cloves in a small bowl. Stir until fully combined. Set aside.
- Place 1 tbsp oil in a large saucepan or (better) Dutch oven and heat on High. Then add 1/2 of the sliced beef and sliced onion and brown, about 3 minutes. Remove to a bowl and repeat with the 2nd tbsp oil and remaining sliced beef and onion. Remove.
- Reduce heat setting to Medium. Add Spicy Maple mixture to skillet and heat, 1 minute. Return beef to skillet and stir to thoroughly coat the meat with the spice mix.
- Add tomato paste and beef stock. Bring to a boil, then reduce heat to Low, cover, and cook for 1 3/4 hours, or until beef is tender.
- Remove cover, add peppers and celery, and cook 1/2 hour to reduce and slightly thicken sauce.
Serve over rice or barley.
How to make Perfect Brown Rice or Barley
- Bring 4 cups water to a boil.
- Rinse 1 cup brown rice or whole barley in a strainer under running water for 30 seconds. Then add to boiling water.
- Bring to a boil, then reduce heat to create a gently rolling boil. Cook grain 30 minutes, uncovered, at slightly rolling boil.
- Pour water and grain into a strainer over the sink. Drain for just 10 seconds, then return to the empty pot.
- Cover with a tight-fitting lid and let sit for 10 minutes. Uncover and fluff with a fork. Serve.
Maple Vanilla Pudding
This recipe features a simple substitution of Dessert Maple blend for white sugar. You can safely do that with any recipe where you’d like the unique flavor of our blend, or a healthier alternative to sugar.
Because maple sugar is less concentrated than white (or brown) processed cane sugar, we have increased the original recipe from 1/3 cup white sugar to 1/2 cup healthy Dessert Maple sugar.
- 1/2 cup Dessert Maple blend maple sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 2 large egg yolks, slightly beaten
- 2 tablespoons butter, softened
- 2 teaspoons vanilla
- In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Whole sugars – like maple sugar or whole cane sugar – are less sweet than white sugar, so you can choose either to eat a less-sweet dessert or to increase the amount of whole sugar used.
Brown sugar is just processed white sugar to which has been added back some of the removed molasses to color and slightly flavor it. Brown sugar is not whole sugar.
Whole sugar also has a molasses flavor, but its sweetness is not as concentrated and, like maple sugar, it still contains minerals and enzymes that help the body digest sugar.