Goan Vindaloo

Goan Vindaloo

 

Goan Vindaloo

Goan Vindaloo

Vindaloo is a worldwide popular dish from Goa, India. Its origin is the Portuguese dish "carne de vinho e alhos" (meat cooked in wine vinegar and garlic). The sour-spicy dish came to Goa with Portuguese explorers in the 15th century and was adapted to the local taste and ingredients.
We recommend to try it with pork or lamb, though it takes a bit longer to cook. Vindaloo is usually very hot. Our spice blend has only a little kick, not hot at all. You can adjust the heat level to taste with fresh chilies.
Hands-on Time 30 mins
Course Main Course
Cuisine Goan
Servings 3

Ingredients
  

Ingredients

  • 1 .25 lbs chicken thighs or breast cut into 1-inch pieces
  • 1 large onion halved and thinly sliced
  • 1/2 head garlic smashed or grated
  • 1 inch ginger grated
  • 1/4 cup vinegar wine or apple cider
  • 1 tbsp mustard
  • sugar brown recommended
  • oil
  • salt & pepper

Suggested Sides

  • Boiled potatoes, rice, or naan bread
  • Roasted cauliflower, cooked peas, or pickles

Optional

  • Fresh chilies to taste chopped

Culinary Spice Kit

  • Cumin, coriander, turmeric, white poppy seeds, cinnamon, cloves, Kashmiri chili

Instructions
 

Marinade

  • Season the meat with salt & pepper to taste.
  • In a BOWL, combine garlic, ginger, vinegar, mustard, chilies (optinal), and Vindaloo spices.
  • Add the meat and mix until all meat is well coated with the marinade.
  • Cover and marinate in the fridge for 30 minutes to 24 hours.

Cook

  • In a POT, heat 2 tbsp of oil over medium heat. Fry the onions until they turn brown.
  • Add meat. Fry the meat for 5 minutes over high heat, stirring constantly.
  • Cover the POT. Cook for 10 minutes over medium heat. Stir frequently.
  • Add 1 tsp sugar and 1 cup of hot water. Mix well.
  • Cook for about 30 minutes over medium-low heat until the meat is falling apart. Stir occasionally.
  • Add more sugar and/ or vinegar to taste.
  • Serve with your preferred sides.
  • Enjoy!

Notes

  • Optionally, start with 1/8 cup vinegar for the marinade and add more vinegar to taste during the cooking.
  • Substitute the chicken with duck or with lamb or pork stew meat. Adjust the cooking time in the last step.
  • Substitute the chicken with garbanzo beans and/or cubed vegetables (for instance eggplant, cauliflower, and/or sweet potatoes).  
Keyword Kashmiri chili, white poppy seeds
North African Ras El Hanout

North African Ras El Hanout

 

North African Ras El Hanout

North African Ras El Hanout

When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
Hands-on Time 30 mins
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunesian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:
Keyword grains of paradise, long peper, mace, nigella, rosebud
Sichuan Hotpot

Chinese Sichuan Hotpot

 

Sichuan Hotpot

Chinese Sichuan Hotpot

Warming hotpot is one of the most popular dishes of the Chinese province Sichuan (aka Szechuan). The Sichuanese love to get together with family and friends spending hours sitting around the simmering pot, eating, and chatting.
Asian groceries offer hotpot bases with ingredients like monosodium glutamate and artificial flavors. The mild SpiceBreeze hotpot seasoning uses only pure and freshly ground spices.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

  • 2 quarts bone broth homemade or good quality store-bought
  • 1 can tomato paste 6 oz
  • 2 small onions finely chopped
  • 4 cloves garlic grated or pressed
  • 1 inch ginger sliced
  • 1-2 tbsp sugar or honey, or syrup
  • salt
  • vegetable oil
  • 4 strainer cups or slotted spoons

Hotpot Culinary Spice Kit

  • Fennel, star anise, cloves, cinnamon, black peppercorn, Sichuan peppercorn (not recommended during pregnancy)

Suggested Dipping Ingredients

  • ▪ thinly sliced meat of your liking
  • ▪ large shrimp, sliced fish filet, or squid
  • ▪ a variety of mushrooms, bok choy, savoy or napa cabbage, (sweet) potatoes, mung bean sprouts, cauliflower and broccoli florets

Suggested Sides

  • ▪ cilantro, green onions, watercress, radish
  • ▪ dipping sauces (see notes)

Instructions
 

  • In a medium POT, heat 1/4 cup of oil.
  • Fry onions over medium-low heat until translucent.
  • Add garlic and ginger.
  • Fry for 1-2 minutes until fragrant.
  • Add tomato paste, 1 tbsp sugar, and Hotpot spices.
  • Stir-fry for 5 minutes.
  • Add broth, and salt and sugar to taste.
  • Mix well. Bring to a boil. Turn off.

Serve

  • Place POT on a small stove in the center of the dining table. Keep the soup gently boiling.
  • Place your choice of dipping ingredients, dipping sauces, and sides on separate plates around it.
  • Enjoy!

Notes

Variations
  • Add chili peppers to taste to half of or all of the pot.
  • Substitute tomato paste with 1 cup of beer.
Alternative Dishes
Use the Hotpot spices for one of these recipes:
Sichuan beef (Use all of the Hotpot spices per recipe.)
Dublin spice bag (Use all of the Hotpot spices per recipe and add chili powder to taste.)
Taiwanese ló͘-bah-png (Use about 1 tbsp of the Hotpot spices per recipe.)
Basic Dipping Sauces
  • Mix 1 tbsp each of soy sauce or tamari, rice or apple cider vinegar, and water. Optionally, add to taste green onions, cilantro, ginger, garlic, chilis (all finely chopped), or make several sauces with different combinations.
  • Mix 1/2 cup each of tahini, soy sauce or tamari, and rice or apple cider vinegar. Add 1-2 cups of water to taste. Optionally, add sugar, mustard, and/or sesame seeds to taste.
  • Mix 1/4 cup each of minced garlic, lemon juice, and vegetable oil. Add salt to taste.
Keyword cinnamon, fennel, Sichuan pepper, star anise
Turkish Biber Dolması

Turkish Biber Dolması

 

Turkish Biber Dolması

Turkish Biber Dolması

Aromatic stuffed vegetables are a Turkish specialty. For Biber Dolması, small green bell peppers with thin skin are simmered in a light tomato sauce. The typical filling is a meat and rice mixture seasoned with mint, parsley, and regional dried peppers. This blend features mild and fruity pepper from Aleppo. For a vegetarian version combine raisin and pine nuts with rice. Green bell peppers are rich in vitamin C, just right during the winter season.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Turkish
Servings 3

Ingredients
  

  • 6 oz ground beef
  • 4-5 medium green bell peppers
  • 1 cup parsley finely chopped
  • 1 onion finely chopped
  • 1.5 cups rice rinsed
  • 1 cup tomato puree
  • 3-5 cups broth e.g. vegetable or beef
  • 1 lemon for juice
  • olive oil
  • salt & pepper

Biber Dolması Culinary Spice Kit

  • Paprika, Aleppo pepper, mint, cumin, black pepper

Instructions
 

Prepare the bell peppers

  • Cut off the top and clean out the seeds of each bell pepper.
  • In a BOWL, mix onions, Biber Dolması spices, parsley, meat, rice, 2 tbsp oil, 1 tbsp lemon juice, and salt to taste. Mix well.
  • Fill the mixture into the bell peppers.

Cook Biber Dolması

  • In a POT, that is wide enough to fit just all bell peppers, place filled bell peppers top-up.
  • Fill tomato puree and broth around them up to about 2/3 of the height of the bell peppers. Cover the POT.
  • Bring broth to boil, turn heat to medium-low, and cook for about 30 minutes until the rice is cooked.
  • Enjoy!

Notes

  • Short grain rice works best.
  • If you can find small thin bell peppers, double the number of bell peppers and use a wider pot.
  • Substitute beef with lamb, pork, or poultry.
  • Substitute meat with 1 cup of raisins and pine nuts.
  • Substitute green bell peppers with other colored bell peppers or with zucchini, or mix.
Keyword Aleppo pepper, mint, paprika
Aruban Keshi Yena

Aruban Keshi Yena

 

Aruban Keshi Yena

Aruban Keshi Yena

Aruba, Bonaire, and Curaçao, also known as the ABC islands, are Dutch isles in the north of Venezuela. Keshi Yena is very popular in Aruba and Curaçao. It's 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 cheese fan, 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 mins
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.
Keyword garlic, onion, oregano, sage
Spice up Thanksgiving

Thanksgiving Casseroles from Around the World

Spice Things Up for Thanksgiving

With Three Casseroles from Around the World

Thanksgiving is a time for family, laughs, and a scrumptious feast. Every year, we look forward to the classic turkey dinner, stuffing, and the usual sides. Why not spice things up a bit? 

Make your table a celebration of global flavors with exciting casseroles from around the world.

Pastel de Choclo

The South American dish Pastel de Choclo (corn pie) will be right at home on your Thanksgiving dinner table. Similar to shepherd’s pie, this casserole features a main layer of beef or chicken but seasoned with a blend that is based on Peruvian peppers. The combination of additional ingredients is quite surprising with olives and hard-boiled eggs, and optional raisins. However, the best is the topping of sweet corn blended with basil and milk.

Pastel de Choclo is typically baked in a shallow clay pot, but a regular casserole dish or even a cast-iron skillet works just as well.

The wonderful thing about this dish is that it’s incredibly versatile and easy to whip up. Add or skip a layer, or make it vegetarian – the choice is yours.

Tip: Substitute the meat with turkey leftovers.

Bobotie

Rich and flavorful, bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor.

Bobotie consists of a savory minced meat base (lamb or beef) thickened with almonds and a thin top layer of an egg-milk mixture. The spice blend with dried mango (amchoor) really brings the flavors of this dish to life.

Don’t miss the apricot-ginger chutney to accompany this unique casserole.

Cranberry sauce is a classic Thanksgiving side dish that’s easy to make from scratch. All you need are fresh cranberries, a sweetener of your choice, and some common spices.

See the easy steps here.

The classic Italian lasagna (ital: lasagne) makes a familiar yet flavorful addition to your holiday meal. Like many other casseroles from around the world, our lasagna is fast and easy to prepare (in a pan instead of an oven), and you can easily customize the ingredients to your liking.

Lasagna features alternating layers of lasagna pasta, ricotta cheese, tomato sauce, and mozzarella cheese. Spices like oregano, garlic, onion, marjoram, a pinch of chile and celery, and fresh basil round up this Mediterranean dish.

Serve alongside your other Thanksgiving dishes, or make it the main course for Black Friday lunch.

 

These three casseroles will bring global flavors to your table while complementing the usual Thanksgiving fare. Give one (or all) a try this year to make your holiday meal a memorable one.