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23

Apr, 2020

Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

SpiceBreeze

Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
2 green bell peppers: halved & sliced
2 red bell peppers halved & sliced
2 large onions halved & sliced
2 cloves garlic chopped
2-3 limes or lemons
olive oil
salt & pepper

Suggested Side

12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

Pouch [1] Smoked paprika, cumin, white pepper, oregano
Pouch [2] Jalapeño pepper

Instructions

Marinade

In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
Cover and let marinate for 2-24 hours in the fridge.

Fry

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
Transfer them to a BOWL and set aside.

Fry Meat

In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
Enjoy!

Notes

▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.

▪ Substitute meat with zucchini or eggplant.

▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.

Tip: Quickly reheat the tortillas in a PAN without oil.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

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7

Feb, 2020

Encebollado

Ecuadorian Encebollado

Encebollado

Ecuadorian Encebollado

SpiceBreeze

Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.

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Cuisine Ecuadorian

Servings

Ingredients

Shopping List

1 lb tuna steak or fillet or chicken breast or thighs
1 lb potatoes quartered
2 medium tomato/es quartered
2 medium tomato/es thinly sliced
2 medium onions quartered
2 medium red onions thinly sliced
3-6 cloves garlic
3-6 limes or lemons for juice
1 bunch cilantro chopped
olive oil
salt & pepper

Optional Sides

plantain chips, tortilla chips, bread, and/or rice
avocado slices as a topping

Culinary Spice Kit

Aji panca, cumin, cilantro

Instructions

Salad

In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
Season to taste with lemon juice and salt & pepper.
Let it marinate for 1 hour.

Soup

In POT #1, bring 2 quarts of water to a boil.
Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
Cook over medium heat for 20 minutes.
Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
Strain the liquid and add it to the POT.

Fish

Transfer the fish to a PLATE.
When cooled, break it into small pieces. Set aside.

Potatoes

In POT #2, cook potatoes in water with salt to taste until tender.
Drain.
In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
Pour this liquid into POT #1. Mix well.

Serve

Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
Enjoy!

Notes

▪ Substitute tuna with another fish and adjust the cooking time if needed.

▪ Substitute potatoes with cassava (aka yuca root).

▪ Substitute cilantro with parsley.

▪ Substitute quartered tomatoes with 1 cup puree.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

7

Feb, 2020

Brazilian Vatapá

Brazilian Vatapá

Brazilian Vatapá

Brazilian Vatapá

SpiceBreeze

Get right into the center of the Brazilian carnival with this popular street food, Vatapá. Original from Africa, it is known as a specialty from the region of Bahia and spread throughout Brazil. This recipe with a modern twist comes directly from Brazil. Ground annatto seeds add a warm, earthy flavor and natural red color. Though shrimp is a typical ingredient, Vatapá is just as popular without it.

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Hands-on Time 30

Course Main Course

Cuisine Brazilian

Servings

Ingredients

1 lb raw shrimp cleaned
1 cup coconut milk shake can well
2 tomatoes diced
4 cups cooked rice
up to 1 cup broth fish recommended
1 onion finely chopped
1 clove garlic grated
2 slices sandwich bread crust removed
salt
oil

Vatapá Culinary Spice Kit

Annatto, turmeric, ginger, cumin, white pepper, bay leaves

Optional

1-2 tbsp peanuts ground
1 tbsp fresh cilantro chopped
1 lime for juice
8 oz watercress

Instructions

Prepare

Cut the bread into small pieces.
In a BOWL, add the bread and the coconut milk.
Let it soak for 15 minutes.
Mash it with a fork.

Cook

In a PAN, heat 2 tbsp oil over high heat.
Fry the shrimp until brown on all sides.
Take them out and set them aside.
Fry the onions over medium heat until translucent.
Add garlic, tomatoes, and Vatapá spices.
Stir fry for about 2 minutes.
Add the coconut milk with the bread, salt to taste, and optionally peanuts.
Cook about 15 minutes over medium-low heat to get a thick creamy sauce. Add some broth if necessary.
Return the shrimp to reheat.
Optionally, add cilantro and lime juice to taste.

Serve

Serve with rice and optionally watercress or a fresh salad of your choice.
Enjoy!

Notes

Substitute the shrimp with fish filet (e.g. cod or snapper), cut into 1-inch pieces, or chicken breast or thighs, cut into 1/2-inch strips. Return them with the coconut milk.
Omit or substitute the shrimp with garbanzo beans.
Add 1-2 jalapeno pepper and/or 4 small sweet peppers to the onions, cut into thin slices.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

25

Sep, 2019

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze

Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.

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hands-on time 30

Course Main Course

Cuisine Martinican

Servings

Ingredients

Protein

1.5 lbs chicken legs

Fresh Produce

1 acorn squash
1 sweet potato
1 lemon for juice
1 onion finely chopped
1 inch ginger grated

Packaged Goods/Staples

salt & pepper
oil
3 cups chicken broth
1 tbsp starch corn or potato

Colombo Culinary Spice Kit

Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

chili peppers sliced

Suggested Sides

cooked rice
plantain sliced, fried
cooked kidney beans
Caribbean rice & beans recipe

Instructions

Prepare

Cut vegetables into bite-size pieces.

Marinate

Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
Let them rest for 30 minutes.

Fry

In a PAN, heat 2 tbsp oil over low-medium heat.
Fry Colombo [1] spices about 1 minute until fragrant.
Scoop the spices out. Set them aside.
Fry the onions until they turn translucent.
Add the ginger and chicken legs. Reserve the remaining marinade for later.
Fry the chicken legs on all sides until they turn light brown, turning frequently.

Cook

Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
Return the fried spices.
Optionally, add chili peppers.
Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
Stir the slurry into the sauce until the sauce thickens.

Serve

Serve the chicken with sauce and rice.
Optionally, add beans and fried plantain.
Enjoy!

Notes

Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
Add Caribbean Rice and Beans as a side.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Dec, 2018

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze

Pollo a la Brasa is a rotisserie chicken and often served with Aji verde sauce. In our recipe, chicken strips are fried to reduce the cooking time. This popular Peruvian dish gets its smoky sour taste and red color from fruity-sweet aji panca chili pepper. Aji panca is one of the main condiments in everyday Peruvian cooking. It is very mild and good to use in sauces and stews as well.

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Ingredients

Protein

1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

1/4 cup dark beer
1 tbsp soy sauce [2]
2 tbsp vinegar
5 cloves garlic grated

Salad - Bean & Corn

1 can Lima or kidney beans drained and rinsed
1 cup corn frozen
1-2 lime or lemon for juice

Sauce - Aji Verde

1 green bell pepper finely chopped [3]
1 green onion finely chopped [3]
1-3 green jalapeno pepper finely chopped (optional) [3]
1 clove garlic grated
1 tbsp chopped cilantro or parsley
1-2 lime or lemon for juice
4 oz queso blanco or feta plain

Packaged Goods/Staples

oil
salt & pepper

Pollo a la Brasa Culinary Spice Kit

Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

French fries
cooked rice
roasted bread slices
mashed potatoes

Instructions

Grill - Marinade

In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

In a BOWL, add beans and corn. Mix well.

Salad - Dressing

In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
Pour dressing over the salad base.
Season with salt & pepper to taste.
Let salad rest for 1 hour.

Sauce - Aji Verde

In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
Add cheese and mix well.
Optionally, season with salt & pepper to taste.

Grill or Fry

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry chicken until crisp and cooked through.

Serve

Serve chicken with salad, Aji Verde sauce, and your preferred sides.
Enjoy!

Notes

[1] Substitute chicken with pork chops.

Alternatively, grill 2 lbs whole chicken pieces with skin.

[2] Find tips to substitute soy sauce on our blog.

[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

19

Nov, 2018

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo, a beloved dish cherished across South America, presents a delectable blend of flavors and textures. At its heart lies ‘pino,’ a savory amalgamation of ground meat sautéed with aromatic South American spices and onions. The golden corn, expertly infused with the vibrant essence of fresh basil leaves, undergoes a tantalizing caramelization in the oven.

While traditional iterations feature tantalizing inclusions such as olives, boiled eggs, and succulent cooked chicken, we embrace the spirit of simplicity. Feel free to forgo these fillings, crafting a delightful vegetarian rendition that’s every bit as scrumptios.

Elevate Your Pies and Casseroles with Corn Paste Delight

When we enter the season of fall and Thanksgiving, there’s no better time to savor the rich flavors of corn in a whole new way. We’re excited to introduce you to a unique and delicious culinary experience that will elevate your autumn feasts. Discover how to create a delectable corn-based paste using corn, milk, and fresh basil leaves, and make it a standout addition to your holiday menu.

How to Make it

Prepare a Corn-Basil Paste: Start by blending fresh corn kernels, milk, and fragrant basil leaves until you achieve a smooth, creamy paste.

2. Cook to Perfection: Heat a skillet, add a generous knob of butter, and gently cook your corn-based paste until it reaches a luscious, golden consistency. The aroma alone will have your taste buds dancing!

How to Use it

Savory Pie or Casserole: Use your corn-based paste as a delectable top layer on your savory pie filling or casserole. It’s the perfect way to infuse a burst of flavor into your favorite autumn dishes.

A Touch of Sweetness: If you have a sweet tooth, try spreading a thin layer of sugar on top of your corn-based paste before baking. This transforms it into a harmonious blend of sweet and savory that will leave your guests craving more.

Enhance the 'Pino' Filling with Creative Variations

Opt for a Veggie Twist: Replace some or all of the ground meat with finely chopped vegetables like root vegetables, eggplants, zucchini, or mushrooms. This not only adds a burst of color but also a healthy, savory dimension to your filling.

Olive Swap: Ditch the black olives and switch them for the briny goodness of green olives. Their unique flavor will infuse a delightful contrast into your dish.

Carrot Elegance: Elevate your filling by introducing thinly sliced carrots to the ground meat. These vibrant orange specks will not only bring a hint of sweetness but also a beautiful crunch.

Double Layers of Delight: Enhance your ‘Pino’ even further by adding a layer of cooked, boneless, and skinless shredded chicken on top of the ground meat. This addition adds an extra layer of richness and protein to your dish.

Chilean Pastel de Choclo

Chilean Pastel de Choclo

SpiceBreeze

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian.

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Hands-on Time 30

Course Main Course

Cuisine Chilean

Servings

Ingredients

Corn Paste Topping

2 lb corn kernels
8 large leaves fresh basil
milk
1 tbsp butter
salt

Pino Filling - Cooking

oil
1 large onion chopped
1 lb ground beef or poultry or mixed

Pino Filling - Assemble & Finish

1 cup black olives pitted
2 hard-boiled eggs sliced
raisins optional
sugar

Pastel de Choclo Culinary Spice Kit

Aji panca, cumin

Suggested Sides

fresh side salad

Instructions

Corn Paste Topping

In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling - Cook

In a PAN, heat 2 tbsp oil over medium heat.
Fry onions until they turn translucent.
Add meat, Pastel de Choclo spices, and salt to taste.
Stir-fry meat until it’s crumbled and cooked. Set aside.

Pino Filling - Assemble & Finish

Coat a BAKING DISH with oil.
Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
Finish with a thick layer of the corn paste.
Sprinkle the top thinly with sugar.

Bake

Preheat OVEN to 350°F.
Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

Serve the pastel de choclo with a fresh salad of your choice (optional).
Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, root vegetables, eggplants, zucchini, or mushrooms, or with cooked shredded chicken or beef.

▪ Substitute black olives with green olives.

▪ Add a small carrot (thinly sliced) to the ground meat.

▪ Add shredded chicken as the second layer, on top of the ground meat.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices.

Corn Blended with Basil

The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and some cooked chicken. As always, we kept it simple, and you can skip all fillings or make it vegetarian.

Variations

Substitute ground meat (all or partly) with chopped vegetables, e. g. eggplants, zucchini, or mushrooms.
Substitute black olives with green olives.
Add a small carrot (thinly sliced) to the ground meat.
Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.

The Pastel de Choclo Culinary Spice Kit includes the following spices:

Aji panca, cumin

More Recipes from South America