Indian Mulligatawny

Indian Mulligatawny

Indian Mulligatawny

Indian Mulligatawny

Originally, Mulligatawny was a hot pepper sauce served with rice. It became very popular as a soup during the British colonial era in India. Today it is the national soup of India, and still very popular in England. There are many different versions. Try this one with tamarind as a main ingredient of the spice blend and add as much pepper as you like.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 1 chicken breast about 0.5 lb, cut into 1 inch pieces
  • 1 cup red lentils well rinsed
  • 1 cup carrots + celery mixed, diced
  • 1 can coconut milk 13.5 oz
  • 2 cups cooked rice basmati recommended
  • 1 onion chopped
  • 2 cloves garlic grated
  • inch ginger grated
  • oil coconut, ghee, or vegetable
  • salt

Mulligatawny Culinary Spice Kit

  • Pouch [1] Tamarind, coriander, cumin, yellow mustard, fenugreek, cardamom, cinnamon, turmeric, chili
  • Pouch [2] Black pepper

Optional for Garnish

  • fresh cilantro or parsley chopped

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions, garlic, and ginger.
  • Cook 3 minutes, stirring frequently.
  • Add Mulligatawny [1] spices, vegetables, and Mulligatawny [2] spices to taste.
  • Cook 1 minute, stirring constantly.
  • Add lentils, coconut milk, 2 cups of water, chicken, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to medium-low.
  • Cook 15 - 20 minutes until lentils are soft and chicken is cooked, stirring occasionally.
  • Remove the chicken. Shred-it with two forks and return it to the POT.
  • Cook shortly to reheat the chicken.
  • Optionally, add more Mulligatawny [2] spices to taste.
  • Serve soup over rice.
  • Optionally, garnish with cilantro or parsley.
  • Enjoy!

Notes

▪ Omit the chicken and skip the shredding and reheating of the chicken in the cooking instructions.
▪ Substitute carrots and/ or celery with other vegetables, for instance: parsnip, rutabaga, broccoli, cauliflower, Brussels sprouts, or leek.
Keyword black pepper, fenugreek, tamarind
Italian Lasagne in Padella

Italian Lasagne in Padella

 

Italian Lasagne in Padella

Italian Lasagne in Padella

The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").
 
Hands-on Time 30 mins
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 12 oz lasagna*
  • 1/2 lb ground meat e.g. beef, pork
  • 2 cups tomato puree
  • 8 oz ricotta
  • 1 bunch lacinato kale chopped
  • 8 oz mozzarella thinly sliced
  • 1/4 cup parmesan grated
  • 1/4 cup fresh basil
  • olive oil
  • salt

Lasagne Culinary Spice Kit

  • Onion, oregano, basil, marjoram, sage, garlic, chile, celery 

Instructions
 

Sauce**

  • In a PAN, heat 2 tbsp oil.
  • Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
  • Cook over medium-low heat for 30 to 90 minutes.

Ricotta

  • In a BOWL, mix ricotta with 4 tbsp of the sauce.

Lasagne

  • In a large PAN, spread one ladle of the sauce on the bottom.
  • Create a layer of pasta, crossing the sheets slightly between them.
  • Add the following layers in this order:
  • sauce, ricotta, kale, mozzarella.
  • Make sure all layers are thin.
  • Repeat the layers until the pasta is used up.
  • Finish with a layer of parmesan and basil.
  • Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
  • Enjoy!

Notes

  • Use pasta that doesn't require precooking.
** The sauce is best when made 1-3 days ahead.
▪ Substitute kale with spinach.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.
Keyword celery, marjoram, sage
French Ratatouille

French Ratatouille

 

French Ratatouille

French Ratatouille

Ratatouille is a famous vegetable stew from Provence, a French region that spreads along the southern Mediterranean coast. The seasoning Herbes de Provence includes a not so common herb: European hyssop. This 'holy herb’ has a minty, slightly bitter, but pleasurable taste, different from North American anise hyssop.
Hands-on Time 30 mins
Course Main Course
Cuisine French
Servings 3

Ingredients
  

  • 1 large eggplant
  • 1 large zucchini
  • 2 bell pepper different colors
  • 2 large onion
  • 3 cloves garlic sliced
  • 1 cup tomato puree
  • 2 cup vegetable broth
  • 1 French baguette sliced
  • 2 tbsp olive oil
  • salt & pepper

Optional

  • Mild sausages of your choice.

Ratatouille  Culinary Spice Kit

  • Pouch [1] Thyme, rosemary, savory, oregano, sage, marjoram 
  • Pouch [2] European Hyssop 

Instructions
 

  • Cut all vegetables into 1/2-inch pieces.
  • In a large POT, heat oil over medium heat.
  • Fry eggplant, and zucchini for 5 minutes.
  • Scoop the vegetables out and set them aside.
  • To the same POT, add bell pepper, onion, and garlic .
  • Optionally, add sausages.
  • Fry for 5 minutes.
  • Return eggplant and zucchini to the POT.
  • Add broth, tomato puree, salt to taste, and Ratatouille [1] spices.
  • Add more broth if you prefer it as a soup.
  • Mix well. Cover. Bring to a boil.
  • Cook over low-medium heat for 15 minutes, or longer if you like the vegetables softer.
  • Add Ratatouille [2] spices to taste. Start with a pinch, try it, and add slowly more to your taste.
  • Serve Ratatouille with slices of fresh French baguette.

Notes

▪ Add sausages of your choice, cut into bite-size slices.
▪ Roast the vegetables in the oven before adding them to the pot.
▪ Substitute tomato puree with 2 large tomatoes, chopped.
Keyword hyssop
Chilean Pastel de Choclo

Chilean Pastel de Choclo

 

Chilean Pastel de Choclo

Chilean Pastel de Choclo

Pastel de choclo is a corn casserole that is popular throughout South America. The main layer is ‘pino’, ground meat fried with onions and typical South American spices. The corn is blended with fresh basil leaves and caramelized in the oven. Traditional fillings are olives and boiled eggs, and sometimes cooked chicken. As always, we kept it simple, and you can skip a layer or make it vegetarian. 
Hands-on Time 30 mins
Course Main Course
Cuisine Chilenean
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground beef or poultry or mixed
  • 2 lb corn kernels
  • 8 leaves largefresh basil
  • 1 cup black olives pitted
  • 1 large onion chopped
  • 2 hard-boiled eggs sliced
  • milk
  • sugar
  • 1 tbsp butter
  • vegetable oil
  • salt

Optional

  • raisins
  • fresh side salad

Culinary Spice

  • Aji panca, cumin

Instructions
 

Corn Paste

  • In a FOOD PROCESSOR, mix corn and basil with a little milk into a creamy paste.
  • In a POT, cook the corn paste with butter and salt to taste over low heat for about 20 minutes until it thickens. Stir frequently.

Pino Filling

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry onions until they turn translucent.
  • Add meat, Pastel de Choclo spices, and salt to taste.
  • Stir-fry meat until it’s crumbled and cooked. Set aside.

Assembling

  • Coat a BAKING DISH with oil.
  • Fill it in layers, starting with the meat, add eggs, olives, and optional raisins.
  • Finish with a thick layer of the corn paste.
  • Sprinkle the top thinly with sugar.

Bake

  • Preheat OVEN to 350°F.
  • Bake the pastel de choclo in the OVEN until the sugar turns brown.

Serve

  • Serve the pastel de choclo with a fresh salad of your choice (optional).
  • Enjoy!

Notes

▪ Substitute ground meat (all or partly) with chopped vegetables, for instance, eggplants, zucchini, or mushrooms.
▪ Substitute black olives with green olives.
▪ Add a small carrot (thinly sliced) to the ground meat.
▪ Add cooked chicken (bone- and skinless, shredded) as the second layer, on top of the ground meat.
 
Keyword aji panca
South American Carne Asada

South American Carne Asada

 

South American Carne Asada

South American Carne Asada

Get a new favorite for your grill party with Mexican-Venezuelan carne asada. The tender meat with a tangerine-chipotle flavor is served with the king of salsas. In Venezuela, there is no BBQ without guasacaca sauce. 
Optionally, serve carne asada over fries with rich toppings. This variation has its origin in San Diego, California. 
Hands-on Time 30 mins
Course Main Course
Cuisine Mexican, Venezuelan
Servings 3

Ingredients
  

  • 1.25 lb sirloin beef
  • 12 tortillas or taco shells
  • white vinegar or lime juice
  • vegetable oil
  • salt & pepper

Marinade

  • 1/4 cup soy sauce or tamari or Worcestershire sauce
  • 1 tsp brown sugar

Guasacaca

  • 1 avocado
  • 1/2 green bell pepper
  • 1 medium onion
  • 1 bunch cilantro
  • 1 bunch parsley
  • 3 cloves garlic or more to taste

Carne Asada Culinary Spice Kit

  • Tangerine peel, cumin, garlic, chipotle pepper flakes, oregano, black pepper

Suggested Sides

  • baked beans
  • grilled corn or yucca
  • rice
  • fried plantains
  • salad

Instructions
 

Prepare

  • Cut beef against the grain into 0.25 inch thin strips.

Marinade

  • In a BOWL, mix soy sauce, sugar, 2 tbsp oil, and Carne Asada spices.
  • Add beef and mix well. Cover.
  • Let marinate in the fridge for 2 hours.

Guasacaca

  • Roughly cut all Guasacaca ingredients.
  • Blend them in a FOOD PROCESSOR with 1 tbsp oil and 2-4 tbsp water into a smooth sauce.
  • Season to taste with salt & pepper and 1 tbsp vinegar or more.

Grill

  • Grill or fry beef quickly over high heat to your desired doneness.

Serve

  • Serve beef in tortillas or taco shells topped with guasacaca and your preferred sides.

Variation: San Diegan Carne Asada Fries

  • Cut grilled beef into small cubes and serve it over French fries.
  • Top with shredded cheese, finely chopped tomatoes, and avocado slices or guacamole.
  • Enjoy!

Notes

Variations
▪ Substitute beef with chicken breast.
▪ Substitute soy sauce with beer or 2 tbsp vinegar.
 
Keyword chipotle, tangerine peel
Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

 

Persian Ghormeh Sabzi

Ghormeh Sabzi

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel. 
Hands-on Time 30 mins
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1 can red kidney beans 15 oz, rinsed
  • 1 lb leek sliced
  • 1 bunch parsley finely chopped
  • 1 bunch cilantro finely chopped
  • 1 onion finely chopped
  • 3 cloves garlic finely chopped
  • vegetable oil
  • salt & pepper

Ghormeh Sabzi Culinary Spice Kit

  • Pouch [1] Methi (fenugreek leaves)
  • Pouch [2] Omani limes, turmeric

Optional

  • 1/2 lb lamb filet cut into 1/4 inch strips

Recommended Side

  • 4 cups cooked Basmati rice

Instructions
 

  • In a medium POT, heat 2 tbsp oil.
  • Fry onion and garlic over low-medium heat until the onions turn translucent.
  • Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
  • Add herbs and Ghormeh Sabzi [1] spices. Mix well.
  • Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
  • Stir frequently. Pay attention not to burn the herbs.
  • Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
  • Cover. Cook 20 minutes over medium-low heat.
  • Stir occasionally. Add more water if necessary.

Optional

  • Season lamb with salt & pepper to taste.
  • In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
  • Add lamb to the finished stew.

Serve

  • Serve ghormeh sabzi with rice.
  • Enjoy!

Notes

Variations
▪ Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.
▪ Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.
▪ Substitute kidney beans with black beans or cranberry beans.
▪ Substitute lamb with pork, beef, or chicken.
Keyword methi, omani limes