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American Espresso BBQ

American Espresso BBQ

 

 

American Espresso BBQ

American Espresso BBQ

SpiceBreeze
Coffee blends are widely popular. The trend for the dark beans didn't stop at the coffee shop. Creamy espresso beans mixed with mild ancho chilies add unexpected flavor dimensions to grilled meat. Or give it a try on grilled vegetables. Our blend is made with high-quality Italian espresso for an aromatic flavor without bitterness.
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Cuisine American
Servings 3

Ingredients
  

  • 1 lb ribeye or sirloin beef steak about 1-2 inches thick
  • 1 lb sweet potato fries (frozen) baked
  • 1 lb vegetable mix roughly cut (onions, zucchini, cherry tomatoes)
  • 1-2 tbsp vinegar recommended: balsamic vinegar
  • 2 tbsp butter
  • salt recommended: smoked
  • oil

Culinary Spice Kit

  • Ancho chili pepper, onions, espresso beans, black mustard, cinnamon, cumin, chipotle pepper

Instructions
 

Prepare

  • Dry the steaks with a paper towel and season with salt to taste.
  • Recommended: Return the steaks to the fridge for 1-2 hours.
  • Let the steaks rest on a PLATE for 30 minutes at room temperature.

Cook

  • Heat 2 tbsp oil in a PAN* over high heat.
  • Cook steaks 2 minutes per side until browned.
  • Reduce heat to medium-low.
  • Add butter.
  • Cook steaks 1-2 minutes to your desired doneness while basting with butter.
  • Transfer the steaks to a PLATE, cover with aluminum foil, and let rest for 5 minutes.

Vegetables

  • In the same PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent, zucchini until soft, and tomatoes until the peel starts to separate.
  • In a BOWL, mix vegetables with vinegar and salt to taste.

Serve

  • Serve steaks with vegetables and baked fries.
  • Enjoy!

Notes

â–ª Substitute steak with your preferred chicken pieces.
▪ Substitute meat with evenly cut grill vegetables. Season with 2 tbsp oil, and salt and Espresso spices to taste. Roast 15-30 min. in the OVEN at 400°F.
▪ Optionally, cut meat in strips before seasoning.  Stir-fry quickly to your desired doneness.
*A cast-iron or steel skillet is recommended.
 
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Japanese Matcha Mochi Dessert

Japanese Mochi Matcha Dessert

Japanese MOCHI MATCHA DESSERT

Mochi Matcha Dessert

Do you like the smooth, elastic, and chewy texture of mochi? 

If so, then this will be your next favorite recipe. The cake has a mochi-style inside, that is a bit juicier with a slightly crunchy top. 

Alternatively, make fluffy muffins or an eggless thin cake.

Matcha Mochi Dessert Culinary Spice Kit Ingredients
  • Matcha powder
Dry Ingredients

1.5       cups     sweet rice flour

1          cup       sugar

1.5       tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 

Wet Ingredients

1                       egg, whisked

0.5       cup       oil

1          cup       coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

 

Mochi Matcha Muffins

Dry Ingredients

1.5       cups     sweet rice flour

1/3       cup       sugar

2          tsp        baking powder

0.25     tsp        salt

1.5       tbsp      Mochi Matcha Dessert spices

Optional 

Add 3 tbsp white chocolate chips or shredded coconut.

 
Wet Ingredients

2                       egg, whisked

1/3       cup       oil

1          cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add wet ingredients and mix until it’s a smooth batter without clumps.

Fill the batter into 18 greased muffin cups.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

Mochi Matcha Eggless Thin Cake

Dry Ingredients

1          cup       sweet rice flour

0.5       cup       sugar

0.25     tsp        baking powder

0.25     tsp        salt

0.5       tbsp      Mochi Matcha Dessert spices

Wet Ingredients

0.75      cup     coconut milk

Alternative

Substitute coconut milk with any other milk.

Directions

In a BOWL, mix all dry ingredients. 

Add milk and mix until it’s a smooth dough without clumps.

Fill the dough into a greased 8″ x 8″ baking pan.

Bake in the OVEN at 350°F for 45 minutes. Let it cool.

Optionally, decorate with melted white chocolate.

Enjoy!

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Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

â–ª Substitute lentils with 2 cups quinoa.
â–ª Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
â–ª Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:
[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Discover New Flavors Every Month
Amla Berry
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze
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Cuisine Indian
Servings 3

Ingredients
  

Shopping list

  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper

Optional

  • 1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions
 

Dal Salad

  • Cook lentils according to package instructions until firm.
  • Add onions (except green onions) and carrots for the last 5 minutes.
  • Add salt to taste. Drain and let cool at room temperature.
  • In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  • Add tomatoes, cucumber, and green onions. Mix well.
  • Add lentils with onions and carrots. Mix well.
  • Season with salt to taste.
  • Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  • Let rest for 1/2 to 1 hour.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

  • In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  • Cover and let rest for 30-60 minutes.
  • Knead the dough on a floured surface for 10-20 minutes.
  • Form small balls. Flatten them to patties.
  • Roll the patties out until the dough is very thin, turning each time you roll.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  • Next, press lightly all over to blow up the chapati.
    Chapati
  • Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

  • Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations
  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.

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