Spring Archives | Page 8 of 15 | SpiceBreeze

1

May, 2021

Bolivian Quinoa Salad

Bolivian Quinoa Salad

Bolivian Quinoa Salad

Bolivian Quinoa Salad

SpiceBreeze

Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.

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hands-on time 30

Course Main Course

Cuisine Bolivian

Servings

Ingredients

2 cups quinoa
1/2 lb cherry tomatoes halved
1/2 English cucumber diced
1 large carrot
3 green onions finely sliced
2 large avocados diced
1 tbsp chopped cilantro
1 lettuce of your choice
2-3 limes or lemons for juice
oil
salt

Quinoa Salad Culinary Spice Kit

Aji panca, cumin, oregano

Optional

1 cup chopped nuts of your choice
1 cup cooked garbanzo beans

Instructions

Quinoa

Cook quinoa according to package instructions. It should turn out fluffy.

Carrots

Cut the carrot lengthwise into ⅛-inch thin slices.
Then, slice them lengthwise into ⅛-inch thin strips.

Salad

In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 tbsp oil.
Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
Add avocados and mix carefully.

Serve

Place large lettuce leaves on plates.
Add quinoa salad on top and garnish with carrots.
Optionally, add nuts or beans to taste.
Enjoy!

Notes

Substitute cilantro with flat parsley or chives.
Dry roast the nuts or garbanzo beans.
Add slices of fried steak or chicken, or of smoked salmon or trout.
Cut the lettuce into 1-inch strips.
Substitute quinoa with couscous.
If you are used to quinoa, try a non-white type.

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

1

May, 2021

Japanese Okonomiyaki

Japanese Okonomiyaki

Japanese Okonomiyaki

Japanese Okonomiyaki

SpiceBreeze

Okonomiyaki is a savory Japanese pancake. The name translates to 'grill what you like'. The most popular ingredients are stock made from seaweed and shredded green cabbage. Okonomiyaki is also called 'Japanese pizza'. Like the Italian relative, you can add any desired toppings. A top seller at festivals is a thinner version that is wrapped around a stick.

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hands-on time 30

Course Main Course

Cuisine Japanese

Servings

Ingredients

3 medium eggs
5 cups savoy or green cabbage (packed), finely chopped
3 green onions finely sliced
1.5 cups flour
1 tsp baking powder
1/4 cup tomato ketchup
2 tbsp Worcestershire sauce
1 tbsp tamari or soy sauce
mayonnaise
1 lemon for juice
oil
salt

Okonomiyaki Culinary Spice Kit

[Okonomiyaki] dried seaweed
[Shichimi Togarashi] sesame seeds, seaweed flakes, poppy seeds, orange peel, chili, Sichuan pepper

Optional Ingredients

Substitute 1 cup of cabbage with 1 cup of bacon, mung bean sprouts, shrimps, or sliced squid, or a mix of it. Mix well.

Optional Typical Toppings

bonito fish flakes, seaweed flakes, pickled ginger, or fried bacon

Instructions

Seaweed

In a medium BOWL, mix Okonomiyaki spices with 1 cup of water.
Let soak for 15 minutes. Set aside.

Sauce

In a small BOWL, mix ketchup, Worcestershire sauce, and tamari.

Batter

In a large BOWL, whisk the eggs.
Add the seaweed with the water.
Add flour, baking powder, and salt to taste. Stir until smooth.

Fry

In a PAN, heat 2 tbsp oil.
Spread out a half cup of batter.
Distribute 1 cup of cabbage on top and press into the batter.
Cook over medium heat until golden.
Turn and cook the other side. Press frequently with the turner.
Set aside and keep warm.
Repeat until the batter is finished.

Serve

To serve, drizzle each Okonomiyaki with mayonnaise (optionally, add a bit lemon juice) and the sauce.
Sprinkle with green onions, Shichimi Togarashi spices to taste, and any desired toppings.
Enjoy!

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

1

May, 2021

Egyptian Koshary

Egyptian Koshary

Egyptian Koshary

Egyptian Koshary

SpiceBreeze

Koshary was originally a meal to use up leftovers. Today, it's a national dish of Egypt and served in dedicated Koshary Restaurants in Cairo. The key to its complex flavor is the harmonic combination of all ingredients. Assembly Instructions: First pile up your plate in layers of rice, noodles, lentils, and meat (optional). Then, sprinkle onions and garbanzo beans on top. Finish with red and white sauce to taste. Finally, mix all together and dig in!

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hands-on time 30

Course Main Course

Cuisine Egyptian

Servings

Ingredients

2 cups short macaroni
1/2 cup short thin noodles e.g. fideo, or spaghetti broken-up into 1-inch
1 cup short-grain rice
2 cups brown lentils cooked
2 cups tomato puree
1/2 can garbanzo beans rinsed
3 large onions halved + thinly sliced
1 onion chopped
2 cloves garlic grated (red sauce)
3 cloves garlic grated (white sauce)
1 lime or lemon for juice
white vinegar
oil
salt & pepper

Optional

1/2 lb ground meat lamb, chicken, or beef

Koshary Culinary Spice Kit

Pouch [1] Cumin, nutmeg, black pepper, coriander, cloves, cinnamon, cardamom, paprika, chili
Pouch [2] Black pepper, cumin

Instructions

Prepare

Cook noodles and rice according to package instructions.

Red sauce (shatta)

In a POT, heat 2 tbsp oil.
Fry chopped onions over medium heat until golden.
Add tomato puree and 1 tbsp vinegar. Stir in Koshary [1] spices, garlic, and salt to taste.
Cook 30 minutes over low heat.

White sauce (Daqah)

In a small BOWL, mix garlic, 1/2 tbsp vinegar, 1/2 tbsp lime juice, 1/3 cup water, salt to taste, and Koshary [2] spices.

Fried onions

In a PAN, heat 2 tbsp oil. Fry sliced onions until they turn brown and crisp.

Garbanzo beans

In a POT, heat 2 tbsp oil. Stir-fry garbanzo beans until they turn slightly brown.
Season with salt to taste.

Optional

In a PAN, fry ground meat until crumbled.
Season with salt & pepper to taste.

Serve

Serve everything in separate bowls.

Assembly

First pile up your plate in layers of rice, noodles, lentils, and meat (optional).
Then, sprinkle onions and garbanzo beans on top.
Finish with red and white sauce to taste.
Finally, mix all together and dig in!
Enjoy!

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

1

May, 2021

Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

Austrian
Kräuterbackhendl

Think Chicken Nuggest with a Twist

Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.

The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.

Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.

Kräuterbackhendl Spice Blend

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

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze

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).

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hands-on time 30

Course Main Course

Cuisine Austrian

Servings

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 link in the notes

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

14

Apr, 2021

Belgian Endive Salad

Belgian Endive Apple 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.

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

1

Apr, 2021

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

Thailandese Pad See Ew

SpiceBreeze

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.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Thai

Servings

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.

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

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.

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

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!

* 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.