Aruban Keshi Yena

Aruban Keshi Yena

Aruban Keshi Yena

Aruban Keshi Yena

SpiceBreeze
Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in in the Caribbean Sea. Keshi Yena is very popular in Aruba and Curaçao. It is said that slaves invented this dish. They filled the shell of a large Edam or Gouda cheese with whatever leftovers they could find.
If you are not a fan of cheese, you can use less or no cheese. The filling is also delicious as a sauce with or without tomatoes for pasta or pizza.
 
Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

Ingredients
  

  • 1 lb ground meat*)
  • 2 cups diced tomatoes from a can
  • 1 green bell pepper chopped
  • 18-24 oz cheese**) sliced
  • 4-6 cups cooked rice
  • 2 onions chopped
  • 2 cloves garlic chopped
  • 2 eggs
  • oil butter, salt

Keshi Yena Culinary Spice Kit

  • Black peppercorn, garlic, onion, chili pepper, oregano, sage

Recommended

  • 1 tsp capers
  • 1/4 cup green olives sliced
  • 1/4 cup raisins
  • 1 tbsp fresh parsley chopped

Instructions
 

  • (1) In a PAN, heat 2 tbsp of oil over medium heat.
  • Add onions, garlic, bell pepper, meat, Keshi Yena spices, and salt to taste.
  • Stir-fry until the meat is crumbled and cooked.
  • (2) Add tomatoes and your choice of the recommended ingredients.
  • Add salt to taste. Mix well.
  • Cook over medium-low heat for 15 minutes.
  • Stir occasionally. Set aside.
  • (3) Preheat the OVEN to 350°F.
  • (4) Grease a non-sticking BAKING DISH or 3-4 BAKING BOWLS with butter.
  • Line the bottom and sides of the BAKING DISH completely with overlapping cheese slices.
  • (5) In a BOWL, whisk the eggs.
  • Stir them into the sauce and pour all into the BAKING DISH.
  • Cover completely with cheese slices.
  • (6) Bake in the OVEN until the cheese is soft and golden brown.
  • Serve keshi yena with rice.
  • Optionally, add a fresh salad.
  • Enjoy!

Notes

Substitute ground meat with shredded or chopped cooked meat, or (partly) with vegetables, for instance, mushrooms, green beans, or eggplants.
*) Chicken and beef are popular. Veal or pork work as well.
**) Edam, Gouda, Cheddar, or your preferred cheese.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
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Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Marinade

  • 1.25 lb thin pork [1] chops or tenderloin cut into 1/4-inch slices
  • salt & pepper
  • 1/8 cup vinegar (white wine or apple cider)
  • oil
  • 1/2 onion quartered
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp sugar

Frying

  • 4 slices pineapple [2] (canned or fresh)

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Suggested Sides & Toppings

  • 12 tortillas [3] or taco shells
  • 2 avocados sliced
  • 1 cup cilantro or parsley chopped
  • 2-4 limes or lemons cut into wedges
  • guacamole see notes
  • salsa verde see notes
  • pineapple sauce see notes

Instructions
 

Marinade

  • Rub meat with salt & pepper to taste.
  • Onion paste: In a BLENDER, blend vinegar & 1 tbsp oil (marinade basics) with onion and garlic into a smooth paste.
  • In a CONTAINER, mix onion paste and tomato paste with Tacos al Pastor spices, sugar, and a pinch of salt.
  • Rub the onion-tomato-spice paste into the meat until evenly coated.
  • Cover and let it marinate in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the pineapple slices until browned.
  • Take them out. Set aside to cool.
  • Cut meat and pineapple into thin strips of about 1/4-inches.
  • In the same PAN, add 1 tbsp oil, heat up to high heat.
  • Fry meat 1 to 2 minutes until just done.

Serve

  • Serve meat, pineapple, tortillas, and your preferred toppings on separate plates.
  • Enjoy!

Notes

[1] Substitute pork with chicken breast cut lengthwise.
[2] Substitute pineapple with mango or passion fruit.
[3] Substitute tortillas with any bread of your liking.
▪ Without a BLENDER or FOOD PROCESSOR, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

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Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

SpiceBreeze
Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It's very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.
Hands-on time 30 minutes
Course Main Course
Cuisine Uruguayan
Servings 3

Ingredients
  

  • 1.5 lbs fish filet e. g. salmon
  • 2 cups parsley finely chopped, packed
  • 1-2 large tomatoes finely chopped
  • fresh bread e. g. ciabatta
  • garlic grated (to taste)
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Instructions
 

Chimichurri sauce

  • Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.
  • Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  • Place the fish in a BAKING DISH and season it with salt & pepper.
  • Spread about half of the Chimichurri sauce over it. Cover.
  • Keep it in the fridge for 2 hours to overnight.
  • Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  • Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  • Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  • Enjoy!

Notes

Substitute the fish with chicken breast. Substitute parsley with cilantro.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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Uruguayan Chimichurri Rojo

Uruguayan Chimichurri Rojo

Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It’s very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.

  • 1.5 lbs fish filet (e. g. salmon)
  • 2 cups parsley (finely chopped, packed)
  • 1-2 large tomatoes (finely chopped)
  • fresh bread (e. g. ciabatta)
  • garlic (grated (to taste))
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Chimichurri sauce

  1. Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.

  2. Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  1. Place the fish in a BAKING DISH and season it with salt & pepper.

  2. Spread about half of the Chimichurri sauce over it. Cover.

  3. Keep it in the fridge for 2 hours to overnight.

  4. Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  1. Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  1. Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  2. Enjoy!

Substitute the fish with chicken breast. Substitute parsley with cilantro.

Main Course
Uruguayan
Chilaquiles

Mexican Chilaquiles

Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a traditional Mexican dish dating back to the Aztecs. It's popular throughout Mexico in several variations. Indulge in crunchy, deep fried tortilla chips covered with a scrumptious tomato sauce. Your spice kit includes fruity and mild ancho peppers for a little kick.
hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1 lb chicken breast shredded*
  • 1 cup frozen corn kernels optional
  • 12 tortillas cut into strips or triangles
  • 2 cups tomato puree not seasoned
  • 1/2 cup broth vegetable or chicken
  • oil
  • salt & pepper

Suggested Toppings

  • 1 onion sliced
  • 1 cup sour cream or Mexican crema
  • 1 cup shredded cheese or Mexican queso fresco
  • 1 avocado sliced
  • 4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

  • Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions
 

Chilaquiles Sauce

  • In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
  • Cover. Bring to a boil. Turn heat to low.
  • Cook over low heat for 30 minutes.
  • Add chicken and optionally corn.
  • Cook for another 5 minutes.
  • Turn off and let it rest for 15 minutes.

Tortilla Chips

  • In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
  • Pay close attention. They can burn easily.
  • Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

  • In a large PAN, reheat the sauce over medium heat.
  • Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

  • Serve chilaquiles with your preferred toppings.
  • Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.
  • Substitute chicken with beef or pinto beans.
  • Omit chicken and place sunny-side-up eggs on top.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

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Caribbean Coleslaw

Caribbean Coleslaw

Caribbean Coleslaw

Caribbean Coleslaw

The cabbage salad aka coleslaw is popular all over the world in many local variations. Bell pepper and thyme are characteristic for the Caribbean version,

Ingredients

  • 1 head green cabbage, finely shredded
  • 2 carrots, grated
  • 1 medium onion, finely chopped
  • 1/2 red or green bell pepper, finely diced
  • 0.5-1 cup frozen corn kernel, defrosted
  • 1-1.5 cup mayonnaise
  • 1 tsp ground thyme
  • salt & pepper to taste

Optional

  • 1 or more chili pepper, preferably scotch bonnet or habanero, finely chopped
  • 1 tbsp agave syrup or honey
  • Substitute 1/2 cup of mayonnaise with yogurt or crème fraiche.

Vegan without mayonnaise

  • 2 limes for the juice
  • 1 tbsp peanut or olive oil

Instructions

  1. In a SALAD BOWL, mix mayonnaise (vegan: lime juice and oil) with spices and optional sweetener.
  2. Add cabbage and carrots and mix well.
  3. Add remaining ingredients and mix well.
  4. For the vegan version, let it rest in the fridge for 24 hours.
 
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Caribbean rice and beans

Caribbean Rice and Beans

Caribbean Rice & Beans

Caribbean rice and beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.

Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze
Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!
Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Fresh Produce

  • 1 lb collard greens, kale, or chard cut into 1/2 inch strips
  • 1 medium onion finely chopped
  • 2 medium tomatoes chopped
  • 1 lemon for juice

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

  • Ugali(a polenta-like dish) see recipe in notes
  • Rice
  • Beans (kidney or pinto) cooked or fried, see recipe link in notes
  • Chicken or beef (good to use up leftovers) fried or stewed

Instructions
 

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

  • Add the tomatoes and Sukuma Wiki spices. Mix well.
  • Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

  • Add the greens one handful at a time, stirring constantly.
  • Season with salt & pepper to taste.
  • Add 1/2 cup of water. Bring to a boil.
  • Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
  • Add 1-2 tbsp lemon juice and mix well.

Serve

  • Optionally, garnish the plated dish with fresh chopped tomatoes.
  • Enjoy!

Notes

Ugali
Making Ugali
Making Ugali
 
  • 1 cup of corn flour
  • salt
  1. In a POT, bring 2 cups of lightly salted water to a boil.
  2. Add corn flour. Reduce heat to low.
  3. Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
  4. If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
  5. Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
  6. If need be, the ugali can be cut into smaller chunks.
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
ann davis
2022-11-29
My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.
Jessica Brown
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Caribbean Rice & Beans

Caribbean rice and beans

Rice and beans is a one pot dish. The ingredients are cooked together with onions and a few spices. This basic recipe offers many optional variations.

In the Caribbean, rice and beans are often called rice and peas because, originally, the dish is made with pigeon peas. Today, kidney beans are most commonly used.

Ingredients

  • 1 can of beans (*), drained and rinsed
  • 2 cups of rice
  • 1 medium onion, finely chopped
  • 1/2 inch of ginger, whole
  • 2 sprigs thyme, whole
  • Salt to taste

Optional

  • 2 cloves garlic, whole
  • 1 scotch bonnet or habanero chili, whole
  • For a Caribbean flavor, replace 2 cups of water with coconut milk (1 can).
  • For a traditional Trinidad flavor, add 1-2 tbsp green seasoning (**) before serving.

Instructions

  1. In a POT, add all ingredients and 4 cups of water.
  2. Cover and bring to a boil. Reduce the heat to low.
  3. Let it simmer for about 20 minutes until the rice is cooked.
  4. Let it rest for 10 minutes.
  5. Scoop out the whole spices.
  6. Serve this side dish with one of our Caribbean recipes.
  7. Enjoy!

Notes

(*) Choose from kidney beans, black beans, black eye peas, or pigeon peas.

(**) Green seasoning recipe.