Thursday, February 27, 2014


Fabulous deal for Powder Scarves 
Buy the set and receive both items half off. 3 styles to choose from. Please inquire within for pricing and lot special 1(800)-387-1282 or Local - (905)-795-9380-

 mention promo code POWSET

Thursday, February 20, 2014

Basmati Rice Seasoning

Garam Masala Basmati Rice Seasoning
1 cup Basmati Rice
2 tbsp vegetable oil
¼ cup fine chopped onion
1 tsp cumin seeds
1 tbsp salt
1 tbsp Orange Crate Garam Masala Basmati Rice Seasoning
1 cup mixed frozen vegetable (fresh is optional)
2 cups water
Wash and soak 1 cup (250g) Long Grain Basmati Rice for 30 minutes. Preheat skillet on medium heat and add 2 tbsp (30ml) vegetable oil.  Add ¼ cup (60g) onion thinly sliced and sauté until softened.  Add 1 tsp (5g) cumin seeds, 1 tbsp (15ml) salt, and 1 tbsp (15ml) Orange Crate Garam Masala Basmati Rice Seasoning, stir together and cook for 5 minutes.  Add 1 cup (125g) mixed frozen vegetables (washed and drained) and cook for another 5 minutes.  Add drained rice to skillet and combine all ingredients.  Add 2 cups (500ml) boiling water and stir.  Cover skillet tightly and let cook for 10 minutes.  Remove cover and check for air pockets in rice, if there are no air pockets replace cover and cook for another 5 minutes.  Once air pockets are visible replace cover on skillet and reduce heat to low, cook for a final 5 minutes.  Finally remove from heat and let stand for approximately 10 minutes.  Fluff rice with fork and serve.  Packaging yields 1 serving for 4 people.

Butter Chicken

Butter Chicken
2 tbsp (30g) Orange Crate Tandoori Chicken Spice
1 lb diced boneless skinless chicken breast
2 tbsp (30g) Salted Butter
½ cup finely chopped onion
1 cup 10% cream
Preheat skillet on medium heat and melt 2 tbsp (30ml) Salted Butter.  Add ½ cup (125g) onion finely chopped and sauté until softened.  Add 1 lb (16oz) diced boneless & skinless chicken breast and fry for 10 minutes until lightly browned.  Add 2 tbsp (30g) Orange Crate Butter Chicken Spice to chicken and stir, fry for approximately 10 minutes.  Add 1 cup (250ml) 10% Cream, stir together and reduce heat to low.  Cook for a final 10 minutes or until sauce thickens.  Serve with rice or naan bread. Packaging yields 1 serving for 4 people.

Moroccan Chicken

2 tbsp Orange Crate Moroccan Spice.
8-10 chicken thighs, with bone and skin
2 cups of chicken stock
1/2 cup of white wine
3 cloves garlic, peeled and finely chopped
1 large spanish onion cut into thin slices
2 tbsp olive oil
1/2 bunch Italian parsley, about 1/4 cup chopped and saved for plating
1/2 bunch cilantro, about 1/4 cup chopped and saved for plating
In a large bowl, mix the oil, garlic and Orange Crate Moroccan Spice together.  Add the chcken in a resealable bag and pour in marinade.  Put in refrigerator to marinade.  (Overnight is best).
Preheat oven to 350 degrees for after.  You also need to preheat your stovetop on medium high heat. In a large Dutch oven or casserole with lid, add 2 tbsp of olive oil and put the chicken pieces inside to get a nice crisp on the skin for 1-2 minutes per side (don't crowd the pan, you might have to do 2 batches).  Make sure to save the rest of the liquid marinade for later. Take the chicken out after crisping and set aside. Add the onions in the empty pan and saute for 2 minutes.  At this point you can add the white wine in with the onions to deglaze the pan and try and scrape the brown bits from the chicken off with a wooden spoon.  Now you can add the chicken stock, the leftover marinade liquid and bring to a boil.  Add the chicken to the pan with parsley and cilantro and cover for about 5 minutes.  Then put in the oven at 350 degree for about an hour or until chicken is falling off thebone.  Before plating, add 1/4 cup of cilantro and parsley and stir once more.  Best served over Orange Crate's Basmati Rice.  Enjoy!


Tex Mex Fajitas

2 tbsp 30 g   Orange Crate's Tex-Mex Fajita seasoning
1 pound of flank steak (or chicken)
1/4 cup olive oil
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 onion, halved and thinly sliced
8 tortillas
2 cloves garlic, minced
1 lime
2 tablespoons torn or chopped fresh cilantro leaves
In a bowl, whisk together olive oil and Tex-Mex seasoning. Place meat in a resealable bag and add marinade. Marinade in fridge for about an hour or overnight.  Cook the meat on the BBQ or oven and let stand for 10 minutes (let juices stay in the meat before you cut)
Preheat a frying pan, add oil, green and red peppers, onion and garlic.  Saute' for about 10 minutes (or until tender) after about 10 minutes, cut up the meat into strips and add to the pan (don’t forget to add the juices from the meat on the plate). If using flank, dont forget to cut against the grain. Add the meat into sauce pan with veggies and mix around for 2 minutes, squeeze lime juice over top and serve.  
 Transfer mixture to a serving platter with veggies and add whatever trimmings you want on the side
Meanwhile, warm tortillas in the microwave or according to package directions and serve.



 (30g) Orange Crate's Pulled Pork secret rub.
1 (5 to 7 pound) pork roast, preferably shoulder or pork butt
12 hamburger buns
Rub Orange Crate's Pulled Pork rub all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
Preheat the oven to 300 degrees F.
Put the pork in a roasting pan fat side up and bake for about 6 hours. Roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F. It should come apart easy with two forks. There should be a nice crisp black outside (dont worry, its not burnt)

Monday, February 10, 2014

Parsnip Papers add colour, fun and a little attitude to any party. Spice up your gathering or build your entire party around one of their themes.

Spring BOK puzzles
A multitude of puzzles. We have every shape, size, theme and color of puzzles.

Mud Pie Fashion - its A-mazing!

Thinking about getting away from all this cold and heading somewhere warm??
We don't blame you. 

Let us help you with your wardrobe for the warm weather with Mud Pie Fashion. Contact your local sales representative to see the extended line.

Thursday, February 6, 2014

Orange Crate Blazin Buffalo Wings

Orange Crate Blazin Buffalo Wings
In light of Super Bowl mentality, here’s a recipe
you can link your fingers and sink your teeth into

2 tbsp (30g) Orange Crates Blazin’ Buffalo Wing Spice
1/3 cup Olive Oil
2-3  lbs of Chicken Wings

Directions: Preheat oven to 350 degrees. Place wings in a
large resealable bag and add olive oil and Orange Crates
Blazin Buffalo wing spice. Close bag and shake until wings are
well coated. Remove from bag and place on a cookie sheet.
Sprinkle with salt and pepper. Cook in preheated oven for
60 min (longer if you would like wings well done)

Our tasty - finger licking wings made with Orange Crates Famous "Blazin Buffalo Spice" is a hit!
Order it now - Item # OC10324


Oven Roasted Ribs.

90g     Orange Crate’s Rib Rub
1          Can of cola      
2              Racks of ribs                                                                                                                                                                   
4          2ft sheets of tinfoil

First step is to remove the membrane (or silver skin) on the bottom of the ribs.  Needle nose pliers work best.  Wash ribs and pat dry.  Now you want to rub the spice all over both sides of the ribs and set aside to marinate for a couple hours or overnight in the fridge is best. 
Preheat oven to 350 degrees.  Take 2 sheets of tinfoil and lay 1 rack of ribs on top and fold up all four sides.  Do the same with the other rack.  Transfer both racks to a cooking sheet and pour in ½ a can of cola for each rack. This will add flavor and help steam the ribs. Place on the middle rack and let cook for 2 ½ hours.  Each hour you can pull out the ribs and baste with the juices on the bottom of the tinfoil.

Trick to know they are ready

Around 2 ½ hours, take the ribs out of the oven and pick up a rack half way with a pair of tongs.  If the meat starts to separate from the bone very easily, they are done.  If the rack bends and doesn't break off the bone, then you should keep them in for another 30 minutes.

Item # OC10860 (Roasted Rib Rub)
*This recipe is for two racks of ribs