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30
Jun, 2021
Chilaquiles

Mexican Chilaquiles

How to cook 34 authentic global recipes without tedious planning.
Chilaquiles

Mexican Chilaquiles

SpiceBreeze
Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!
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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.

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15
Jun, 2021
Caribbean Coleslaw

Caribbean Coleslaw

How to cook 34 authentic global recipes without tedious planning.
Caribbean Coleslaw with corn

Caribbean Coleslaw

Coleslaw, a beloved cabbage salad, takes on many local variations across the globe. In the Caribbean, it’s the vibrant bell pepper and fragrant thyme that set this version apart.

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.

Recommended Products

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Coleslaw
 

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15
Jun, 2021
Caribbean rice and beans

Caribbean Rice and Beans

How to cook 34 authentic global recipes without tedious planning.
Caribbean rice and beans

Caribbean Rice & 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.

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Rice and Beans
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!
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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.

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Caribbean rice and beans

Caribbean Rice & 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.

© Recipe: SpiceBreeze
Category: Side dish
Caribbean Rice and Beans
 
1
May, 2021
Egyptian Koshary

Egyptian Koshary

How to cook 34 authentic global recipes without tedious planning.
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 minutes
Course Main Course
Cuisine Egyptian
Servings 3

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!

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8
Mar, 2021
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

How to cook 34 authentic global recipes without tedious planning.
Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
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Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Protein

  • 0.75 lb ground pork, poultry, or veal[1]

Fresh Produce

  • 5 green onions sliced

Packaged Goods/Staples

  • 3.5 oz very thin spaghetti aka capellini[2]
  • 2 cups rice
  • soy sauce or tamari
  • oil
  • salt & pepper

Mǎyǐshàngshù Culinary Spice Kit

  • cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise

Optional

  • 4 oz vegetables of your choice[3] thinly sliced or cut into very small pieces

Instructions
 

Rice & Noodles

  • Prepare rice and noodles according to package instructions.
  • Drain. Keep the cooking water from the noodles.

Cook

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù spices.
  • Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp soy sauce.
  • Mix and stir-fry for 3-5 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.

Serve

  • Serve Mǎyǐshàngshù sauce over rice.
  • Enjoy!

Notes

[1] Substitute meat with mushrooms, finely chopped.
[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.
[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
 
  • Make it again and substitute the spices with 1-2 tbsp Asian bean paste.

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Chinese Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

 

Shopping list

  • 1.5 lb ground pork (poultry, or veal)
  • 5 green onions (sliced)
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice ((see notes))
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
  1. Prepare the noodles according to package instructions. Keep the cooking water.
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  4. Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  5. Mix and stir-fry for 3 minutes.
  6. Add the noodles and 1 cup of their cooking water. Mix well.
  7. Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  8. Enjoy!

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.

▪ Substitute spaghetti with glass noodles.

▪ Make it again and substitute the spices with 1-2 tbsp bean paste.

 

shiitake mushrooms
4
Mar, 2021
Spanish Paella Valenciana

Spanish Paella Valenciana

How to cook 34 authentic global recipes without tedious planning.
Paella Valenciana

Spanish Paella Valenciana

SpiceBreeze
Spaniards hold the authenticity of Paella in high regard, often critiquing even renowned chefs for adding creative twists. Traditional Paella Valenciana is made with chicken and rabbit, while we offer both a chicken variation and a popular seafood version. You can also top it off with mussels, cooked in white wine and garlic for extra depth. Our spice kit includes saffron—the world’s most precious spice—known for its rich, concentrated flavor even in small amounts.
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hands-on time 30 minutes
Course Main Course
Cuisine Spanish
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

  • 4 oz snap or snow peas
  • 1 tomato chopped
  • 1 red bell pepper sliced, fried (optional)

Special Ingredients

  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

  • 4-5 cups stock chicken or fish
  • 4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

  • salt & pepper
  • 1-2 lemons

Staples Group 3: Breading, Onion & Co

  • 2 cloves garlic finely chopped or grated

Culinary Spice Kit

  • 1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • 1 pouch Paella [2] spice Spanish saffron

Alternative Spices

  • 1 bay leave add leave in whole
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika optional
  • 0.5 tsp cayenne optional

Instructions
 

Prepare

  • In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  • In a PAN*, heat olive oil.
  • Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  • Push meat to the edges.
  • In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  • Mix them with the meat.
  • Reduce heat to medium. Add garlic and fry for about 1 minute.
  • Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  • Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  • Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  • Bring to boil. Do not stir again!
  • Simmer for about 15-20 minutes until the rice is cooked.
  • After 10 minutes, cover the PAN with a lid or aluminum foil.
  • Turn the heat off.
  • Let rest for 5 minutes.

Optional

  • Garnish with fried bell pepper.

Serve

  • Serve with lemon wedges.
  • Enjoy!

Notes

▪ Substitute half of the chicken with rabbit or pork.
▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.
▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.
*Recommended: Paella or large skillet pan.

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Spanish Paella Valenciana

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

  • 1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
  • 2 cups Arborio or any short grain rice
  • 4 oz butter beans, Edamame, white kidney or fava beans (cooked)
  • 4 oz snap or snow peas
  • 4-5 cups stock (chicken or fish)
  • 1-2 lemons
  • 1 tomato (chopped)
  • 2 cloves garlic (finely chopped or grated)
  • 4 tbsp olive oil
  • salt & pepper

Optional

  • 1 red bell pepper (sliced, fried)

Culinary Spice Kit

  • [1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
  • [2] Spanish saffron

Alternative Spices

  • 1 bay leave (add leave in whole)
  • 1 tbsp paprika
  • 1 tsp rosemary
  • 1 tsp smoked paprika (optional)
  • 0.5 tsp cayenne (optional)

Prepare

  1. In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

  1. In a PAN*, heat olive oil.
  2. Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
  3. Push meat to the edges.
  4. In the center of the PAN, add the vegetables and fry until they turn slightly brown.
  5. Mix them with the meat.
  6. Reduce heat to medium. Add garlic and fry for about 1 minute.
  7. Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
  8. Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
  9. Distribute rice throughout the PAN and make sure that the rice is covered with stock.
  10. Bring to boil. Do not stir again!
  11. Simmer for about 15-20 minutes until the rice is cooked.
  12. After 10 minutes, cover the PAN with a lid or aluminum foil.
  13. Turn the heat off.
  14. Let rest for 5 minutes.

Optional

  1. Garnish with fried bell pepper.

Serve

  1. Serve with lemon wedges.
  2. Enjoy!

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish
saffron

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