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26

Sep, 2020

Italian Lasagne in Padella

Italian Lasagne in Padella

Italian Lasagne in Padella

Italian Lasagne in Padella

SpiceBreeze

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").

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

5

Feb, 2020

Falafel with cabbage

Egyptian Falafel

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Variations

The Falafel Culinary Spice Kit includes the following spices:

Coriander, cumin, paprika

Egyptian Falafel

Egyptian Falafel

SpiceBreeze

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Although baking the Falafel is easier, we recommend frying them to get a crunchy outside.

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Cuisine Egyptian

Servings

Ingredients

Shopping list

2 cup garbanzo beans dry
1/4 cup cilantro or mint, or parsley, finely chopped
6 oz red cabbage finely sliced
1 cup yogurt
6-8 pita bread or any other flatbread, baguette, or rolls

You might have

2-3 tbsp flour
4 cloves garlic grated
1-2 lime or lemon for juice
olive oil
salt

Culinary Spice Kit

Cumin, coriander, paprika

Instructions

Prepare beans

In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

Preheat OVEN to 350°F.
Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
Add patties. Do not crowd the pan.
Fry patties for about 5 minutes until they become crisp on both sides.
Flip the patties halfway.

Yogurt Sauce

Mix yogurt with lime juice and salt to taste.
Add grated garlic (optional).

Serve

Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
Enjoy!

Notes

Recipe for Falafel with cooked garbanzo beans from a can.

Recipe for Falafel with Beetroots or Spinach.

Recipe for Tahini.

25

Nov, 2018

South African Bobotie

South African Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor.

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden.

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Variations

Substitute meat with lentils (see tips).
Substitute almonds with other nuts.
Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
Continue with the original instructions.

You have two options for the lentils:

The fastest way is to use cooked lentils from a can.
Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.

South African Bobotie

South African Bobotie

SpiceBreeze

Bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor. Optionally, you can make it as a stir-fry in a pan. The spice blend contains dried mango called amchoor. Don't miss the apricot-ginger chutney.

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Hands-on Time 30

Course Main Course

Cuisine South African

Servings

Ingredients

Shopping list

1.5 lbs ground lamb or beef or mixed
1/2 cup ground almonds
2 medium onions chopped
3 large eggs
3/4 cup milk
1/4 cup lime or lemon juice
1 tbsp white vinegar
2-5 tsp sugar
butter & oil
salt & pepper

Suggested Sides

Cooked rice, opt. colored with turmeric
Apricot-ginger-chutney (recipe in the blog)
Salad of your choice
Steamed root vegetables

Culinary Spice Kit

Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions

Meat

In a PAN, heat 2 tbsp butter.
Fry onions over medium-low heat until golden.
Add meat, salt to taste, and Bobotie [1] spices.
Stir-fry meat until it is crumbled and cooked.
In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
Add this egg-milk, sugar, and almonds to the meat. Mix well.
Stir in vinegar and lime juice. Adjust salt.
Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

Preheat the OVEN to 350°F.
In a BOWL, whisk 2 eggs.
Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
Pour mixture over the meat.
Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).

▪ Substitute almonds with other nuts.

▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

2

Oct, 2018

Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

Tunesian Qalat Daqqa

Tunisian 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.

Print

hands-on time 30

Course Main Course

Cuisine Tunisian

Servings

Ingredients

Protein

1 lb ground meat ^[1] 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 ^[2] 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

[1] Options to substitute the ground meat:

stew meat, and cook for about 2 hours.
chicken, cut into 1-inch cubes.
zucchini, squash, mushrooms, and/or eggplant.

[2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

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.

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

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!

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.

Main Course

Tunesian

grains of paradise, nutmeg, rosebud

25

Oct, 2017

Szechuan Chicken

American Style Sichuan Chicken

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.

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Hands-on Time 30

Course Main Course

Cuisine Chinese

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

1

Jul, 2016

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

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.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

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.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

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

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!

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.