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Rockin' Mac - Indie-Mac

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Artisanal dry macaroni & cheese mix - a tastier, healthier version of a Canadian favourite! Rockin' Mac uses their own dried bay leaves as part of the ingredients. Indie-Mac is flavoured with turmeric, garam masala, ginger, and coriander for a flavourful twist on the cheesy classic.

Ingredients: macaroni (durum wheat semolina), dehydrated blend of cheddar cheese and whey, onion, garlic, cumin, smoked paprika, turmeric, garam masala, ginger, anise, lemon, sugar, coriander, and "our own" bay leaf.

Bring 6 cups water to a boil.

Add macaroni, 1/2 tsp salt, 1 Tbsp butter, and the bay leaf from the package. Reduce heat and keep at a low boil, cooking for 11 minutes (stir occasionally). 

Just before pasta is finished cooking, warm 2 Tbsp butter and 100ml milk until the butter is melted. Whisk in the dry ingredients.

Drain pasta and remove bay leaf. Thoroughly stir milk & seasoning mix into pasta. Serve immediately, garnished with fresh cilantro if you like.

Rockin' Risotto

Nick Misura and Elizabeth Evans began Rockin' Risotto in 2015, testing various ingredient combinations to formulate their three popular mixes: "Rosie", "Cuco", and "Rippin". Nick also created the artwork for their logo himself. He passed away in 2019, and is greatly missed by the Cowichan community.

Elizabeth continues to blend and package their risotto mixes by hand in Cowichan Bay, using carnaroli rice and her own vegetarian soup bouillon mix to avoid additives. "Carnaroli is the caviar of risotto rice", Nick would explain, "mak[ing] my blends easy, simple, and fast to cook with that signature creaminess everyone loves." Risotto is known for being fussy and requiring constant stirring, but carnaroli rice doesn't gelatinize, meaning that the process can be mostly hands-off and yet the texture is fluffy and creamy instead of mushy. 

Risotto is the epitome of Italian home cooking and comfort food. In fact, true Italian cooks will tell you that risotto shouldn't take more than 20 minutes from start to finish. It began as a peasant dish, but it's now popular in high-end restaurants too due to its delicious flavour and versatility. It makes an elegant and comforting side or main dish.

The mixes are vegetarian, MSG-free, and gluten-free, allowing them to suit a wide variety of diets. All that's required is two tablespoons of oil and three cups of liquid - water, broth, wine, cream, or whatever you choose! You can opt to keep it simple, or add in protein and/or vegetables as desired. The mixes take 20 minutes to make (mostly hands-off, no constant stirring required!) and serve six as a side or 2-3 as a main dish.

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