Greek Avgolemono

Greek Avgolemono

Avgolemono

Greek Avgolemono

The basic recipe for Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend.

Soup, Pasta, or Else?

Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables either in the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is green asparagus, turnip, rutabaga, pumpkin, zucchini, and/or carrot.

Variations
  • Skip the chicken soup step and buy cooked shredded
    chicken and chicken broth instead.
  • Substitute orzo with small noodles or cooked rice.
  • Add your favorite vegetables to the Avgolemono Soup.
  • Omit the chicken in the Avgolemono Soup.
  • Add 1-2 tbsp white wine and/or olive oil to the Base.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in
    2 tbsp cold water. Add it to the Avgolemono Base.
The Avgolemono Culinary Spice Kit includes the following spices:

Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals

Lemon Thyme
Lemon Thyme
Greek Avgolemono

Greek Avgolemono

SpiceBreeze
Greek Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend. Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables to the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is, for instance, asparagus, turnip, rutabaga, pumpkin, zucchini, and carrot.
 
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces with skin*)

Produce

  • 1 each celery, carrot, onion roughly cut
  • 2 - 4 lemons for juice

Dairy

  • 2 eggs

Option 1: Avgolemono Soup

  • 1/4 cup orzo or any small noodles

Option 2: Avgolemono Pasta

  • 12-16 oz fettuccini or other pasta cooked
  • 1 onion finely chopped
  • olive oil

Avgolemono Culinary Spice Kit

  • Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals 

Optional

  • Add 1-2 cups of your favorite vegetables cut into bite-size pieces (see suggestions above).
  • fresh parsley chopped

Instructions
 

Prepare Chicken

  • In a POT, bring 4 cups of water to a boil.
  • Add chicken, vegetables, and salt & pepper to taste.
  • Cook for 20 to 30 minutes until the chicken falls apart.
  • Take the chicken out and reserve the broth for later.
  • Remove the skin from the chicken and shred it with 2 forks.

Prepare Base

  • In a BOWL, add eggs and 2 tbsp lemon juice. Whisk.
  • Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.

Option 1: Avgolemono Soup

  • To the POT, add orzo, 1 cup shredded chicken, additional vegetables (optional), hot Base, Avgolemono spices, and salt & lemon juice to taste.
  • Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
  • Serve with fresh parsley (optional). Enjoy!

Option 2: Avgolemono Pasta

  • In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent.
  • Optionally, fry vegetables until cooked.
  • Add 2 cups of the chicken broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste.
  • Cook low for 5 minutes.
  • Serve sauce with cooked pasta. Enjoy!

Notes

*) Optional, buy broth and use cooked chicken or substitute the chicken with 1 lb vegetables, and skip step 'prepare chicken'.
  • Substitute orzo with 1 cup of cooked rice. 
  • Substitute chicken with veal or pork and cook longer.
  • Add 1-2 tbsp white wine and/or olive oil to the eggs.
  • For a thicker soup, dissolve 1-2 tsp cornstarch in 2 tbsp cold water. Add it to the eggs.
Martinican Colombo de Poulet

Martinican Colombo de Poulet

 

Martinican Colombo de Poulet

Martinican Colombo de Poulet

SpiceBreeze
Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
hands-on time 30 mins
Course Main Course
Cuisine Martinican
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken legs

Produce

  • 1 acorn squash
  • 1 sweet potato
  • 1 lemon for juice
  • 1 onion finely chopped
  • 1 inch ginger grated

Packaged Goods/Staples

  • salt & pepper
  • oil
  • 3 cups chicken broth
  • starch corn or potato
  • 3-4 cups cooked rice

Colombo Culinary Spice Kit

  • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
  • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

Optional

  • chili peppers sliced

Suggested Sides

  • plantain sliced, fried
  • cooked kidney beans
  • Caribbean rice & beans recipe

Instructions
 

Prepare

  • Cut vegetables into bite-size pieces.

Marinate

  • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
  • Let them rest for 30 minutes.

Cook

  • In a PAN, heat 2 tbsp oil over low-medium heat.
  • Fry Colombo [1] spices about 1 minute until fragrant.
  • Scoop the spices out. Set them aside.
  • Fry the onions until they turn translucent.
  • Add the ginger and chicken legs. Reserve the remaining marinade for later.
  • Fry the chicken legs on all sides until they turn light brown, turning frequently.
  • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
  • Return the fried spices.
  • Optionally, add chili peppers.
  • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
  • Add the vegetables and continue to cook for about 10 minutes until all ingredients are cooked.
  • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
  • Stir the slurry into the sauce until the sauce thickens.

Serve

  • Serve the chicken with sauce and rice.
  • Optionally, add beans and fried plantain.
  • Enjoy!

Notes

  • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
  • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
  • Add Caribbean Rice and Beans as a side.
Tunesian Qalat Daqqa

Tunesian Qalat Daqqa

 

Tunesian Qalat Daqqa

Tunesian Qalat Daqqa

SpiceBreeze
Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
hands-on time 30 mins
Course Main Course
Cuisine Tunesian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat beef or lamb
  • 1 cup garbanzo beans from a can

Produce

  • 2 large tomatoes quartered
  • 8 oz baby carrots or pumpkin cut into 1-inch cubes

Packaged Goods/Staples

  • olive oil
  • 1 onion chopped
  • salt
  • 3 cups couscous plain

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and stir-fry for a couple of minutes.
  • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
  • Mix well. Cover.
  • Cook over low heat for 30 minutes.
  • Occasionally, stir and check for water.
  • Prepare couscous according to package instructions.
  • Serve stew over couscous
  • Optionally, serve with mint tea.
  • Enjoy!

Notes

Substitute ground meat with stew meat, and cook for about 2 hours.
Substitute ground meat with chicken, cut into 1-inch cubes.
Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.