Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

 

Austrian Kräuterbackhendl

Kräuterbackhendl

Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).
hands-on time 30 mins
Course Main Course
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb chicken breast *) cut horizontal
  • 2 eggs
  • 1/2 cup whole grain flour **)
  • 1 cup bread crumbs **)
  • 4 oz sour cream ***)
  • 2 tsp mustard
  • 1 pickle finely chopped
  • 2 tbsp fresh chives chopped
  • 1 lemon for juice
  • salt & pepper
  • sugar
  • oil

Kräuterbackhendl Culinary Spice Kit

  • Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

  • Boiled potatoes or French fries
  • Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
  • Fresh baby spinach and crumbled bacon.
  • Potato-rutabaga salad see recipe below.

Instructions
 

Dipping Sauce ***)

  • In a BOWL, mix sour cream with 1 tsp mustard.
  • Add pickle and chives. Mix well.
  • Season to taste with salt, and lemon juice.
  • Optionally, add a dash of sugar.

Breading

  • Season dry thin chicken slices with salt & pepper to taste.
  • In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
  • Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
  • With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
  • Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

  • In a PAN, heat oil over medium heat.
  • Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

  • Serve the chicken with the dipping sauce and your preferred sides.
  • Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.
**) Substitute with nut flour and ground nuts.
***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.
Potato-rutabaga salad recipe
Keyword lemon thyme, lemon verbena, nutmeg, rosemary, savory, tarragon
Belgian Endive Salad

Belgian Endive Apple Salad

Belgian Endive Salad

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande

Ingredients

  • 2-3 Belgian endives
  • 1-2 sweet apples
  • 1 tbsp (apple cider) vinegar
  • 1 tbsp (vegetable) oil
  • salt & pepper
  • Optionally:
  • crushed walnuts
  • fresh parsley, chopped
  • crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Yucatán Pollo Pibil

Yucatán Pollo Pibil (Slow-Cooked)

Pibil was a method to prevent the meat from spoiling. It dates back to the time of the Maya civilization in Yucatán. The mild yet earthy, slightly bitter achiote, aka annatto, matches perfectly to the sour orange-vinegar-juice in the seasoning called ‘recardo rojo’. If you can get a hold of banana leaves, place one in the pot and enclose all the meat and vegetables in it.
Hands-on time 30 mins
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb chicken breast cut into 1-inches
  • 3 large tomatoes halved, sliced
  • 12 tortillas corn recommended
  • 1/3 cup pumpkin seeds white if possible
  • 2 tbsp cilantro finely chopped
  • 8 oz tortilla chips or jicama sticks
  • 2 large red onions halved, finely sliced
  • 8 cloves garlic grated
  • 0.5 cup orange juice
  • 2 tbsp white vinegar
  • oil
  • salt

Pibil Culinary Spice Kit

  • Pouch [1] Annatto, cumin, allspice, oregano, turmeric, cloves
  • Pouch [2] Smoked paprika

Salsa Bandera Ingredients

  • 4 tomatoes finely chopped
  • 1 onion finely chopped
  • 3 tbsp cilantro finely chopped
  • to taste jalapeno chili finely chopped
  • to tase lime juice

Instructions
 

Marinade

  • In a BOWL, mix chicken, 1 tbsp vinegar, orange juice, Pibil [1] spices, garlic, and salt to taste.
  • Cover and keep in the fridge for 2-24 hours.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with 2 forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Pickled Onions

  • In a CUP, mix 1/2 cup of water, 1 tbsp vinegar, 1 onion, and a dash of salt.
  • Cover and keep in the fridge for 2-24 hours.

Appetizer Dip ’Ha Sikil Pak’

  • In a FOOD PROCESSOR, grind pumpkin seeds, then blend with 1/4 cup of water, 1 tbsp onions, Pibil [2] spices, and 1 tomato.
  • Transfer to a BOWL. Mix in cilantro and salt to taste.

Cook

  • In a POT, fry chicken in 2 tbsp oil for 3 minutes.
  • Add marinade, 2 tomatoes, the remaining onions, and salt to taste. Mix well.
  • Cover. Bring to a boil. Cook over low heat about 20 minutes until the meat falls apart.
  • Take the meat out and shred it with two forks.
  • Return it to the POT and cook over low heat for 10 minutes.

Serve

  • Serve appetizer with tortilla chips or jicama, then chicken with tortillas, onions, and salsa bandera (optional). Enjoy!

Optional Salsa Bandera

  • In a CUP, mix all ingredients with salt to taste and 1 tbsp oil. 

Notes

  • Substitute chicken with pork or beef, and cook for about 2 hours.
  • Substitute chicken with sliced squash or beans.
  • Add fresh Habanero chili to the pickled onions.
  • Find the short-fry version here.
Keyword annatto, smoked paprika
Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

The Chinese-influenced Thai dish, Pad See Ew, translates to "fried [with] soy sauce." It is comparable to its sibling dish, Pad Thai, which uses thinner rice noodles. While Pad Thai is more sweet and savory, Pad See Ew has a deeper flavor and delicious texture from slightly charred noodles. The highlight of Pad See Ew is the crunchiness coming from the vegetables.
Hands-on time 30 mins
Course Main Course
Cuisine Thai
Servings 3

Ingredients
  

  • 8 oz chicken breast thighs, or tenders, thinly sliced
  • 12 oz bok choy leaves sliced, stems thinly sliced
  • 8 oz wide long noodles* al dente**
  • 2 cloves garlic chopped
  • 3 eggs
  • 4.5 tbsp soy sauce*** or tamari
  • 1 tbsp vinegar
  • 0.5 tbsp brown sugar
  • oil

Pad See Ew Culinary Spice Kit

  • Amchoor, lemongrass, garlic, chili, coriander, lemon peel, ginger, star anise, cilantro, onion, basil, cumin, white pepper, cinnamon, lemon oil  

Optional

  • limes for juice
  • fish sauce

Instructions
 

Step 1)

  • In a CUP, mix sugar and Pad See Ew spices.
  • Stir in 4 tbsp soy sauce and vinegar.

Step 2)

  • In a large PAN or WOK, heat 1 tbsp oil over high heat.
  • Fry chicken until brown.
  • Take it out. Mix with 1/2 tbsp soy sauce.

Step 3)

  • Reduce heat to medium. Add 1 tbsp oil.
  • Stir-fry garlic until fragrant (about 30 sec.).
  • Fry bok choy stems until soft. Take them out.

Step 4)

  • Fry noodles until they dry out.

Step 5)

  • Add the sauce and toss until all noodles are well coated.

Step 6)

  • Crack the eggs into the center of the PAN and break the yolk.
  • When the eggs are half-cooked, mix them with the noodles.

Step 7)

  • Increase heat to high.
  • Fry noodles until they start to burn a bit.

Step 8)

  • Add bok choy leaves.
  • Return the stems and chicken without any liquid.
  • Stir-fry until reheated and leaves are wilted.
  • Optionally, finish to taste with lime juice and fish sauce.
  • Enjoy!

Notes

* Try fresh rice noodles if you can find them.
** Cooked until still really firm to the bite.
*** Recommended: 1/3 dark soy sauce if available.
  • Substitute chicken with sirloin beef or pork (boneless chops or tenderloin), fry shortly in step 2.
  • Substitute bok choy with 8 oz of baby broccoli or Chinese broccoli for more crunchiness.
Keyword amchoor, lemongrass
Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.
Hands-on time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups red lentils well rinsed
  • 1 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • oil *
  • salt

Masoor Dal Culinary Spice Kit

  • Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

  • fresh cilantro or parsley chopped
  • coconut flakes
  • raisins
  • plain yogurt
  • fresh chili sliced

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium-low heat.
  • Add onion and fry until they turn translucent.
  • Add garlic and Masoor Dal spices.
  • Sauté 30 - 60 seconds, stirring constantly.
  • Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
  • Serve Masoor Dal in bowls.
  • Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
  • Enjoy!

Notes

* Preferably ghee or coconut oil if available.
  • Substitute coconut milk with heavy cream.
  • Add cooked chicken and 1 cup chicken broth.
Keyword cardamom, lemon verbena, turmeric
Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.
hands-on time 30 mins
Course Recipes
Cuisine Indonesian
Servings 3

Ingredients
  

  • 1 lb chicken breast or thighs cut into 1-inch pieces
  • 2 cups rice
  • 1/2 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 English cucumber sliced
  • 8 oz broccoli or bok choy steamed
  • 3 shallots finely chopped
  • 2 cloves garlic finely chopped or grated
  • 1/2 inch ginger finely chopped or grated
  • oil
  • salt

Gulai Culinary Spice Kit

  • Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

  • anchovy or shrimp paste to taste
  • fresh chilies

Instructions
 

  • Cook rice according to package instructions.
  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions and garlic for 1 minute.
  • Carefully of splatters, add tomato puree and Gulai spices.
  • Optionally, add anchovy or shrimp paste. Mix well.
  • Cook over low heat for 5 minutes.
  • Add chicken and 1 cup hot water.
  • Bring to a boil and cook over low heat for 5 minutes.
  • Add coconut milk.
  • Optionally, add whole fresh chilies.
  • Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
  • Take the chicken out, shred it with two forks, and return it to the sauce.
  • Serve with rice, steamed vegetables, and cucumber slices.
  • Enjoy!

Notes

  • Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
  • Substitute coconut milk with heavy cream.
Keyword galangal, lemongrass, makrut lime, star anise