2024 Archives | Page 6 of 14 | SpiceBreeze

2

Jun, 2021

Indian Chicken Tikka

Indian Chicken Tikka

Indian Chicken Tikka

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade.

Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty.

Dip the grilled goodness into a mint chutney from fresh herbs.

Indian Chicken Tikka

Indian Chicken Tikka

SpiceBreeze

Well-known Chicken Tikka develops its flavor in a fragrant yogurt-marinade. Our spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

1.25 lb chicken breast cut into 1-inch pieces
2/3 cup yogurt plain
1 cup fresh mint leaves chopped
1/2 cup fresh cilantro leaves chopped
12 skewers*)
1.5 inch ginger
3 cloves garlic
1 lemon for juice
1-3 fresh chilies finely sliced (opt.)
salt
oil

Tikka Culinary Spice Kit

Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander

Suggested Sides

basmati rice
flatbread (e.g. naan, roti, chapati)
lettuce or cucumber salad

Instructions

Marinade

In a BLENDER, add yogurt, Tikka spices, 2/3 of the garlic and ginger, salt and chilies to taste. Blend into a smooth paste.
In a CONTAINER, add the chicken pieces and mix them well with the marinade.
Let them marinate in the fridge for 24 hours. Turn the chicken pieces occasionally.

Mint chutney

In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, and salt and chilies to taste. Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Preheat OVEN to 425°F.

Thread the chicken pieces onto skewers.
Place the skewers on a BAKING SHEET lined with greased aluminum foil.
Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

Serve tikka with the mint chutney and your preferred sides.

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.

Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.
Substitute cilantro with parsley.

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!

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8

Mar, 2021

Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

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

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

Prepare the noodles according to package instructions. Keep the cooking water.
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 tamari or soy sauce.
Mix and stir-fry for 3 minutes.
Add the noodles and 1 cup of their cooking water. Mix well.
Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
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

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

Course Main Course

Cuisine Spanish

Servings

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

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!

▪ 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

2

Mar, 2021

Greek Kleftiko open

Greek Kleftiko

Greek Kleftiko open

Greek Kleftiko

SpiceBreeze

Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.

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Hands-on Time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

4 lamb leg steaks about 2 lbs
1 lb broccoli cut into florets
1 lb potatoes cut into 1/4 inch slices
1/3 cup red wine
2 medium tomatoes cut into 1/4 inch slices
1 medium onion sliced
4 cloves garlic sliced
2/3 cup olive oil
salt & pepper

Kleftiko Culinary Spice Kit

Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions

Prepare

▪ Season meat with salt to taste.
▪ In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

Create 4 packets, each as follows:

On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
Staple: lamb, garlic, and tomatoes.
Place potatoes, broccoli, and onions around.
Season with salt to taste.
Drizzle with 4 tbsp of the oil mixture.
Close the PAPER, then the FOIL.
Place the packets on a BAKING RACK.
Bake about 60 minutes until cooked.
For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

Serve

The the complete kleftiko packets, one per PLATE. Enjoy!

Notes

Substitute meat or broccoli with eggplants or root vegetables.
Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.

Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.

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27

Feb, 2021

Italian Vellutata

Italian Vellutata

Italian Vellutata

Italian Vellutata

SpiceBreeze

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

Protein

1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

2 lb cauliflower roughly chopped
1 large potato diced
8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

4 cups vegetable broth
2 tbsp heavy cream
olive oil

Staples Group 2: Salty, Sour, Sweet

salt & pepper

Staples Group 3: Breading, Onion & Co

1 medium onion chopped

Culinary Spice Kit

1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions

Cream

In a POT, heat 2 tbsp oil over medium heat.
Add the onion and fry until they turn brown.
Add the cauliflower and potato.
Season with salt & pepper to taste. Fry for about 5 minutes.
Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
Cook for 10 minutes. Let it cool a bit.
Transfer the soup to a BLENDER.
Blend it until smooth. Return the soup to the POT.
Add the cream. Adjust salt & pepper.
Mix well. Cook for 5 minutes without lid.

Sauce

In a PAN, heat 2 tbsp oil over medium heat.
Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
Take the meat out and set aside.
Add the mushrooms. Fry until they are soft.
Add the Vellutata spices and salt to taste. Mix well.
Return the meat. Cook for 2 minutes, stirring frequently.

Serve

Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

Omit the meat.
Substitute cauliflower with zucchini.
Substitute heavy cream with sour cream.
Substitute mushrooms with leek or green asparagus

Alternative Recipe

Substitute the soup with cooked pasta.
Add 1 cup of heavy cream with the Vellutata spices to the sauce.

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