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4
Jul, 2020
Greek Souvlaki

Greek Souvlaki

How to cook 34 authentic global recipes without tedious planning.
Greek Souvlaki

Greek Souvlaki

SpiceBreeze
Souvlaki is one of many national Greek dishes. Marinated meat is grilled on a stick and eaten straight off the skewer. The origins of souvlaki date back to ancient Greece where pieces of meat were grilled on a spit. During the Medieval era, Greek street vendors sold souvlaki in bread. However, in Turkey, it's believed that the Turkish shish kebab found its way to Greece and became the Greek souvlaki.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 1 lb pork tenderloin or lamb shank cut into 1/2 inch cubes
  • 2 cups Greek yogurt
  • 1/2 English cucumber grated
  • 1-2 lemon
  • 2 cloves garlic or more to taste, grated
  • olive oil
  • salt & pepper
  • 4-12 skewers

Culinary Spice Kit

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

Optional Vegetable Addition for Skewers

  • 1-2 zucchini or bell pepper cut into 1/2-inch pieces or slices
  • 1 medium onion quartered

Suggested Sides

  • flatbread pita
  • French fries
  • baked potatoes wedges
  • cooked rice

Instructions
 

Prepare

  • In a CONTAINER, add 1/8 cup lemon juice, 1/8 cup olive oil, and Souvlaki spices. Mix well.
  • Add meat and salt to taste. Mix well.
  • Let marinate for 30 minutes.
  • Thread meat onto skewers.
  • Optionally, add vegetables in between.

Tzatziki

  • In a BOWL, add cucumber, garlic to taste, yogurt, and 2 tbsp olive oil. Mix well.
  • Season with salt & pepper to taste.

Grill

  • Grill or fry the skewers until cooked and browned on all sides.

Serve

  • Sprinkle 1-2 tbsp lemon juice over the meat.
  • Serve Souvlaki with Tzatziki and preferred sides.
  • Enjoy!

Notes

â–ª Substitute pork with chicken breast or thighs, beef tenderloin, or 8 oz halloumi cheese.

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3
Jul, 2020
Persian Kabob Koobideh

Persian Kabob Koobideh

How to cook 34 authentic global recipes without tedious planning.
Persian Kabob Koobideh

Persian Kabob Koobideh

SpiceBreeze
Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb ground beef lamb, or chicken *

Fresh Produce

  • 1 lemon for juice
  • 1 red cabbage ** finely shredded
  • 1 large onion grated
  • 2 cloves garlic grated

Packaged Goods/Staples

  • oil
  • salt & pepper

Koobideh Culinary Spice Kit

  • Sumac, turmeric, black pepper, parsley

Optional

  • 1 onion halved, thinly sliced
  • 1 cup radishes thinly sliced

Suggested Sides

  • Lavash or pita bread
  • Basmati rice
  • Grilled vegetables
  • Sabzi Khordan ***

Instructions
 

Cabbage

  • In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
  • Add the cabbage and knead well.
  • Cover and let rest for 2 hours.

Prepare

  • In a BOWL, squeeze grated onions and discard most of the liquid.
  • Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
  • Mix well. Add meat. Knead well for 5 minutes.
  • Keep it in the fridge for 30 minutes.

Fry

  • Wet your hands with water.
  • Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

  • Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
  • Serve the kabob with your preferred sides.
  • Enjoy!

Notes

* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.
** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.
*** Find the recipe for Sabzi Khordan here.

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Persian Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It’s important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers “hanging” over the fire so that the meat doesn’t get in contact with the grill. This recipe is an easier weekday version.

Protein

  • 2 lb ground lamb (beef, or chicken)

Fresh Produce

  • 1 lemon (for juice)
  • 1 red cabbage* (finely shredded)
  • 1 large onion (grated)
  • 3 cloves garlic (grated)

Dairy

  • 1 egg (whisked)

Packaged Goods/Staples

  • oil
  • salt & pepper

Suggested Sides & Toppings

  • Lavash or pita bread
  • cooked Basmati rice
  • onion & radish slices
  • grilled vegetables
  • Sabzi Khordan**
  • sumac

Koobideh Culinary Spice Kit

  • Sumac turmeric, black pepper, parsley

Cabbage

  1. In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.

  2. Add the cabbage and knead well.

  3. Cover. Let it rest for 2 hours.

Prepare

  1. In a BOWL, squeeze grated onions and discard all liquid.
  2. Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
  3. Add meat. Knead well for 5 – 10 minutes.

Fry

  1. Wet your hands with water.
  2. Form 2 tbsp of meat into long, flat shaped meat patties.
  3. In a PAN, heat 1 tbsp oil over medium heat.
  4. Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

  1. Serve the kabob in bread and/or with rice and with cabbage.
  2. Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.

  3. Add grilled vegetables or Sabzi Khordan**.

  4. Enjoy!

* Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

** Recipe for Sabzi Khordan.

Main Course
Persian
sumac, turmeric

Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze
When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.
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Cuisine Creole
Servings 0

Ingredients
  

  • 1 green Papaya
  • 1 red onion finely sliced
  • 2 cloves garlic
  • 2 limes for juice
  • olive oil
  • salt & pepper

Optional

  • fresh red chilies halved and finely sliced

Instructions
 

  • In a BOWL, finely grate the papaya into thin strips.
  • Sprinkle the papaya with salt to taste.
  • Cover and let rest for 15 minutes.
  • Squeeze the papaya until all its liquid is drained.
  • Season papaya with lime juice and pepper to taste.
  • In a PAN, heat 1 tsp oil and fry the onions until translucent.
  • Optionally, add chilies and stir for about half a minute.
  • Add the papaya. Mix well.
  • Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
  • Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.
6
Jun, 2020
Poke Bowl

Hawaiian Poke Bowl Bar

How to cook 34 authentic global recipes without tedious planning.
Poke Bowl

Hawaiian Poke Bowl Bar

SpiceBreeze
The Hawaiian word "poke" (pronounced Poh-keh) means "to slice." Originally, poke was a quick snack made from fresh fish fillet bites mixed with salt, seaweed, and crushed nuts. The influence of immigrants introduced a wide variety of poke bowls, with Japanese-style bowls becoming the most popular worldwide. There are also many non-fish versions available. Which is your favorite at the Poke Bowl Bar?
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hands-on time 30 minutes
Course Main Course
Cuisine American, Hawaii
Servings 3

Ingredients
  

Select Your Protein - 1 lb

  • tuna or salmon raw sushi-grade or cooked or grilled
  • shrimp or scallops cooked
  • chicken breast or sirloin beef
  • fried tofu

Select Your Base - 1 cup per serving

  • cooked rice, or other grain
  • shredded lettuce leaves of your choice

Select Your Fresh Veggies & Fruits - 1 cup per serving

  • 1/2 soft veggies & fruits avocado, mango, berries, corn kernels
  • 1/2 firm veggies & fruits edamame, cucumber, red cabbage, pineapple, kale, carrots, sugar or snap peas

Select Your Toppings - 1/4 to 1/2 cup per serving

  • seafood seaweed salad, crab meat
  • fresh produce radish, green onions, jalapeños
  • pantry items pickled ginger, crispy onions, coconut flakes, cashews

Poke Bowl Sauce

  • 4 tbsp soy sauce or tamari
  • 1 tsp lime or lemon juice
  • 1 tsp oil
  • 1 tsp ginger grated
  • 1 green onion finely chopped

Poke Culinary Spice Kit

  • 1 pouch Citrus Furikake Toasted sesame seeds (white & black), roasted seaweed, ginger, orange peel [1]

Instructions
 

Cut

  • Cut large proteins, veggies, and fruits into bite-size pieces and chop big toppings.

Season the Protein

  • In a LARGE CUP, mix the poke bowl sauce ingredients with 1-2 tsp of poke spices to taste. Add the protein to the sauce and mix well. Let it marinade for 30 minutes.

Fry the Protein

  • If using chicken, beef, or non-sushi-grade fish, fry it in a PAN until cooked through.

Assemble

  • Place a base in your BOWL. Add the protein and your choice of veggies and fruits.
  • Garnish with your favorite toppings and optionally sprinkle with chili sauce.
  • Dig in and enjoy!

Notes

[1] Alternative: Gomashio (Toasted sesame seeds (white & black), sel gris sea salt)

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2
Apr, 2020
Bibimbap

Korean Bibimbap

How to cook 34 authentic global recipes without tedious planning.
Korean Bibimbap

Korean Bibimbap

SpiceBreeze
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
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Cuisine Korean
Servings 3

Ingredients
  

Shopping List

  • 1 lb sirloin steak thinly sliced
  • 18 oz vegetables for instance:
  • 1/3 mung bean sprouts
  • 1/3 spinach and
  • 1/3 thinly cut vegetables*
  • 3-4 sunny-side-up eggs
  • 6 cups cooked rice
  • 2 cups sesame seeds
  • 6-12 cloves garlic grated
  • soy sauce or tamari**)
  • honey, agave syrup, or sugar
  • oil sesame oil recommended

Culinary Spice Kit

  • Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
  • Pouch [2] Korean chili pepper flakes

Optional: Kimchi

  • 1 head Napa cabbage sliced into 1/2 inch strips
  • 1 bunch green onions finely sliced
  • 1 inch ginger grated
  • 3 cloves garlic grated (or up to 1/2 head to taste)
  • agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)

Instructions
 

Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
  • Add meat. Mix well.
  • Cover and let marinate in the fridge overnight.

Bibimbap sauce

  • In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
  • Add to taste: garlic, Bibimbap [2] spices, more soy sauce.

Fry toppings

  • In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
  • Set aside.
  • Repeat with the meat but without sesame seeds and garlic.

Serve

  • Arrange all toppings on a large serving dish.
  • Serve eggs, rice, sauce, and remaining sesame seeds separately.
  • To assemble, fill a bowl with a cup of rice.
  • Arrange toppings and sprinkle with sesame seeds.
  • Drizzle with sauce. Place egg on top.
  • Dig in and enjoy!

Optional: Kimchi

  • In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
  • Add a bit of water to just cover the cabbage.
  • Cover. Let sit overnight at room temperature.
  • Drain the liquid into a CONTAINER. Save for later.
  • Rinse and squeeze out excess water.
  • In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
  • Add green onions and cabbage. Mix very well.
  • In a small CONTAINER, press kimchi into it and cover with the saved liquid.

Notes

* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.
â–ª Substitute beef with chicken breasts or thighs.
▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.
 

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2
Feb, 2020
Mie Goreng

Indonesian Mie Goreng

How to cook 34 authentic global recipes without tedious planning.
Mie Goreng

Indonesian Mie Goreng

SpiceBreeze
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
â–ª Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
â–ª Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

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