Tag Archives: October

  • Home   /  
  • Posts tagged "October"
    • ( Page2 )
29
Oct, 2018
‎Zimbabwean Pumpkin Soup

Oriental Pumpkin Pie Spice

Oriental Pumpkin Pie Spice

Make your own Pumpkin Spice Latte or get inspired by the following recipes for an African pumpkin soup or a quick holiday movie snack! All you need is our freshly ground pumpkin pie spice blend with a hint of oriental cardamom. 


SpiceBreeze Oriental Pumpkin Pie Spices:

Cinnamon, ginger, nutmeg, allspice, cloves, cardamom

Discover New Flavors Every Month
Oriental Pumpkin Pie Spice
‎Zimbabwean Pumpkin Soup

Nhopi - Zimbabwean Pumpkin Soup

In a POT,

  • cook 1.5 lb pumpkin cubes
  • in 1 cup salted water.
  • When the pumpkin cubes are soft, mash them.
  • Add 1-2 tbsp peanut butter,
  • 1-2 tsp Oriental Pumpkin Pie Spices,
  • and salt to taste.
  • Mix well. Simmer for 5 minutes. 

Optionally, add hot chili powder to taste and top with milk** or heavy cream.

Pumpkin Spice Latte

In a MUG, add:

  • 1/8 cup of strong coffee (One espresso shot brings the best result.)
  • 1/2-2 tsp Oriental Pumpkin Pie Spices
  • 2-4 tbsp syrup or honey
  • Fill the MUG with hot milk*. Mix well.

Optionally, top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Variation with Figs

Transfer the latte into a nice tall glass in layers in the following order:

2/3 latte, 1/2 inch whipped cream, 2 halved figs,

1/3 latte, 1/2 inch whipped cream, 2 halved figs.

Oriental Pumpkin Spice Latte
Pumpkin spiced baked apples

Pumpkin Spiced Baked Apples

The perfect combination of tart, sweet, and spicy: pumpkin spice baked apples deconstruct the apple pie in a forgiving way and goes with anything. Create your own simple snack with our Pumpkin Spice blend!

Mexican Hot Chocolate

In a MUG, 

  • dissolve 1 tbsp unsweetened cocoa powder 
  • in 2 tbsp milk*. 
  • Stir in 1-2 tsp Oriental Pumpkin Pie Spices, 
  • and 2-4 tbsp agave syrup or honey. 
  • Fill the MUG with hot milk*. Mix well. 

Optionally, add hot chili powder to taste and top with whipped cream and sprinkle with Oriental Pumpkin Pie Spices.

Pumpkin Spice Nuts​

Preheat OVEN to 350°F. 

In a BOWL,

  • add 2 tbsp agave syrup or honey,
  • 1-2 tsp Oriental Pumpkin Pie Spices,
  • and salt to taste. Mix well.
  • Add 2 cups chopped nuts and mix well.

In a BAKING DISH lined with PARCHMENT PAPER, spread nut mixture evenly. 

Bake nuts for 10-15 minutes, stirring occasionally. 

Let them cool.

Pumpkin spiced holiday nuts

Notes/ Variations: Mexican Hot Chocolate works just as well with only cinnamon and chili. Try Nhopi without spices.

Recommendations: * Whole milk or almond or soy milk. ** Coconut milk.

25
Oct, 2017
Szechuan Chicken

American Style Sichuan Chicken

How to cook 34 authentic global recipes without tedious planning.
Sichuan Chicken

American Style Sichuan Chicken

SpiceBreeze
A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Shopping List

  • 1.5 lb skinless chicken breast, cut into thin strips or chicken wings
  • 2 cup bread crumbs for instance, panko, or substitute with almond meal
  • 1 frisee lettuce
  • 2 cups jasmine rice

Pantry Items

  • 1 orange for juice
  • tamari or soy sauce
  • vinegar (rice, balsamic or else)
  • agave syrup or sugar
  • tomato paste
  • oil recommended: sesame oil
  • salt & pepper

Sichuan Culinary Spice Kit Ingredients

  • Pouch [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), star anise
  • Pouch [2] Bird’s eye chili pepper

Instructions
 

Chicken marinade

  • In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.

Rice

  • Cook rice according to package instructions.

Szechuan aka Sichuan sauce

  • In a small POT, heat 1 tbsp oil on medium-low heat.
  • Fry Sichuan [2] spices for 30 seconds.
  • Take the spices out, if you prefer a mild sauce.
  • Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Sichuan [1] spices.
  • Stir in 1 tsp tomato paste.
  • Cook for 3-5 minutes until sauce thickens.
  • Add salt, syrup or vinegar to taste.

Breading

  • On a PLATE, beat the egg.
  • Add salt and pepper to taste.
  • Coat the chicken thoroughly.
  • On a different PLATE, spread bread crumbs and coat the chicken thoroughly.

Fry

  • In a PAN, heat 1 inch of oil.
  • Fry the chicken over medium-high heat until it’s cooked through and turned crispy.

Serve

  • Serve the chicken nuggets on lettuce leaves with rice and dip them into the Sichuan sauce.

Notes

Variations:
Substitute the chicken with mozzarella sticks, vegetable sticks, boneless pork cutlets (cut into 1-inch squares), or shrimp.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
1
Jul, 2016
Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

How to cook 34 authentic global recipes without tedious planning.
Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

SpiceBreeze
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. 
Share Pin Print
Hands-on Time 30 minutes
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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Ghormeh Sabzi

Persian 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. 

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

Optional

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

Serve

  1. Serve ghormeh sabzi with rice.
  2. Enjoy!

Variations:

  • Add lamb or other meat, thinly sliced (see optional step).
  • Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
  • Substitute kidney beans with black beans or cranberry beans.
  • Substitute cilantro with another bunch of parsley.

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.