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31
Oct, 2021
Cambodian Samlar machu

Cambodian Samlar Machu

How to cook 34 authentic global recipes without tedious planning.
Cambodian Samlar machu

Cambodian Samlar Machu

SpiceBreeze
Samlar Machu is a popular Cambodian dish, both as a stew and a soup. The flavor base is the traditional Cambodian kroeung spice blend that includes lemongrass, galangal, and makrut lime leaves. The combination of tamarind, lime, and fish sauce creates a slightly sour-salty note. Adapt the recipe to your taste with chicken, fish, or tofu, and vegetables of your choice.
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hands-on time 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 1 lbs chicken breast or thighs cut into 1/2-inch pieces (see notes)

Fresh Produce

  • 4 cups chopped vegetables Bok choy, mushrooms, eggplant, bamboo shoots, baby kale, and/ or bell peppers
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped or grated
  • 1 lime or lemon for juice

Packaged Goods/Staples

  • 2-4 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • oil
  • salt & pepper

Samlar Machu Culinary Spice Kit

  • Lemongrass, tamarind, galangal, turmeric, chili, makrut lime

Optional

  • fish sauce or anchovy paste to taste
  • fresh chili pepper thinly sliced

Suggested Sides

  • 3 cups steamed or boiled rice

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Stir fry shallots until translucent.
  • Add garlic, chicken, and Samlar Machu spices. Stir for about 3 minutes.
  • Add 2 cups of broth, soy sauce, and salt and pepper to taste.
  • If you prefer a soup, add the remaining broth as well.
  • Optionally, add fresh chili, and fish sauce or anchovy paste.
  • Bring to a boil.
  • Turn heat to medium-low and cook for 10 minutes.
  • Add vegetables.
  • Continue to cook for about 10 minutes until all ingredients are tender.
  • Adjust seasoning to taste with lime juice and salt and pepper.
  • Serve soup and rice in separate bowls.
  • Enjoy!

Notes

Instead of chicken, add cubed firm tofu or fish fillets (e. g. snapper, cod, or tilapia, cut into 1-inch strips) together with the vegetables.

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27
Sep, 2021
pie crust

Almond Pie Crust (gluten free)

How to cook 34 authentic global recipes without tedious planning.
pie crust

Almond Pie Crust (gluten free)

Try this easy to bake gluten free almond pie crust recipe for savory or sweet pies. You don't need a rolling pin or mixer. It tastes so much better than prepackaged pies.

Ingredients

Dough Step 1

  • 2 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar (only for sweet recipes, see notes)

Dough Step 2

  • 1 egg
  • 2 tbsp coconut oil or butter

Fruit Pie Filling

  • 4 cups fresh fruits
  • 3 tbsp cornstarch
  • 1 cup of sugar

Instructions

Prepare

  1. Preheat the OVEN to 350°F.
  2. Make sure the coconut oil or butter is firm and cut into thin slices.
  3. Grease the 9-inch PIE DISH.

Dough

  1. In a large BOWL, add flour, baking powder, and salt. Optionally, add sugar for a sweet pie crust. Mix well.
  2. Add the egg and the coconut oil or butter. Mix until everything is well combined.
  3. Knead quickly until the dough is a smooth ball.

Prepare the Pie Crust

  1. In the center of the PIE DISH, press the dough ball into a flat patty. Then press the dough evenly from the center all the way up the sides.
  2. Cover the top of the sides with a small strip of ALUMINUM FOIL to prevent it from burning.

    pie crust protection
  3. With a FORK, prick the dough several times.

Bake

  1. Bake the pie for 8-12 minutes.
  2. Let it cool.

Recipe for Fruit Pie Filling

  1. In a small BOWL, add 3/4 cup of water. Stir in 3 tbsp cornstarch. Set aside.
  2. In a small POT, mash 2 cups of fresh fruits. Add 1 cup of sugar.
  3. Bring to a boil, stirring frequently. Gradually, stir in the cornstarch slurry.
  4. Reduce heat to low and cook for about 10 minutes until it thickened, stirring constantly.
  5. Place 2 cups of fresh fruits on the pie crust. Pour cooked fruits evenly on top.
  6. Chill for 2 hours before serving.

Recipes for the Savory Pie Filling

French Quiche Lorraine

Canadian Tourtière

© Recipe: SpiceBreeze
Category: Fall
Almond Pie Crust (gluten free)

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pie crust

Almond Pie Crust (gluten free)

Try this easy to bake gluten free almond pie crust recipe for savory or sweet pies. You don't need a rolling pin or mixer. It tastes so much better than prepackaged pies.

Ingredients

Dough Step 1

  • 2 cups almond flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp sugar (only for sweet recipes, see notes)

Dough Step 2

  • 1 egg
  • 2 tbsp coconut oil or butter

Fruit Pie Filling

  • 4 cups fresh fruits
  • 3 tbsp cornstarch
  • 1 cup of sugar

Instructions

Prepare

  1. Preheat the OVEN to 350°F.
  2. Make sure the coconut oil or butter is firm and cut into thin slices.
  3. Grease the 9-inch PIE DISH.

Dough

  1. In a large BOWL, add flour, baking powder, and salt. Optionally, add sugar for a sweet pie crust. Mix well.
  2. Add the egg and the coconut oil or butter. Mix until everything is well combined.
  3. Knead quickly until the dough is a smooth ball.

Prepare the Pie Crust

  1. In the center of the PIE DISH, press the dough ball into a flat patty. Then press the dough evenly from the center all the way up the sides.
  2. Cover the top of the sides with a small strip of ALUMINUM FOIL to prevent it from burning.

    pie crust protection
  3. With a FORK, prick the dough several times.

Bake

  1. Bake the pie for 8-12 minutes.
  2. Let it cool.

Recipe for Fruit Pie Filling

  1. In a small BOWL, add 3/4 cup of water. Stir in 3 tbsp cornstarch. Set aside.
  2. In a small POT, mash 2 cups of fresh fruits. Add 1 cup of sugar.
  3. Bring to a boil, stirring frequently. Gradually, stir in the cornstarch slurry.
  4. Reduce heat to low and cook for about 10 minutes until it thickened, stirring constantly.
  5. Place 2 cups of fresh fruits on the pie crust. Pour cooked fruits evenly on top.
  6. Chill for 2 hours before serving.

Recipes for the Savory Pie Filling

French Quiche Lorraine

Canadian Tourtière

© Recipe: SpiceBreeze
Category: Fall
Almond Pie Crust (gluten free)
2
Aug, 2021
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

How to cook 34 authentic global recipes without tedious planning.
Italian Pesce Spada alla Griglia

Italian Pesce Spada alla Griglia

SpiceBreeze
This Italian summer specialty is perfect for your grill if you love fish and have easily access to swordfish. Garlic, herbs, and lemon are the dominant flavors. The little heat from mustard and chili pepper immerges with the firm fish flesh and the roasted potatoes.
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hands-on time 30 minutes
Course Main Course
Cuisine Italian
Servings 3

Ingredients
  

  • 1 lb swordfish filet
  • 1 lb small potatoes halved
  • 2 lemons one for juice
  • olive oil
  • salt & pepper

Pesce Spada Culinary Spice Kit

  • Garlic, tomato, paprika, chipotle, basil, brown mustard, oregano, bay leaves, marjoram, thyme, rosemary

Suggested Side

  • A fresh salad of your choice with a lemon dressing.

Instructions
 

Prepare

  • Rub all sides of the fish with salt.
  • In a CONTAINER, add 1/2 cup of olive oil and all lemon juice. Mix well.
  • Add 1 tbsp Pesce Spada spices.
  • Add the fish and cover all sides with the marinade.
  • Cover and let rest in the fridge for 1/2 hour.
  • Take the fish out and drain.
  • In a BOWL, mix 2 tbsp oil with 1 tbsp Pesce Spada spices.
  • Add potatoes and salt to taste. Mix well.

Roast

  • On a lined, greased BAKING SHEET, distribute potatoes in one layer.
  • Roast in the OVEN for about 30 minutes until brown and crisp. Turn them midway.

Grill

  • Cook the fish on the GRILL or in a greased PAN until it turns white.

Serve

  • Serve the grilled fish with, lemon, baked potatoes, and a fresh salad.
  • Enjoy!

Notes

â–ª Substitute swordfish with salmon or cod.
â–ª Substitute potatoes with root vegetables.

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30
Jul, 2021
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

How to cook 34 authentic global recipes without tedious planning.
Mexican Tacos al Pastor

Mexican Tacos Al Pastor

SpiceBreeze
Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Marinade

  • 1.25 lb thin pork [1] chops or tenderloin cut into 1/4-inch slices
  • salt & pepper
  • 1/8 cup vinegar (white wine or apple cider)
  • oil
  • 1/2 onion quartered
  • 2 cloves garlic
  • 2 tbsp tomato paste
  • 1 tsp sugar

Frying

  • 4 slices pineapple [2] (canned or fresh)

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Suggested Sides & Toppings

  • 12 tortillas [3] or taco shells
  • 2 avocados sliced
  • 1 cup cilantro or parsley chopped
  • 2-4 limes or lemons cut into wedges
  • guacamole see notes
  • salsa verde see notes
  • pineapple sauce see notes

Instructions
 

Marinade

  • Rub meat with salt & pepper to taste.
  • Onion paste: In a BLENDER, blend vinegar & 1 tbsp oil (marinade basics) with onion and garlic into a smooth paste.
  • In a CONTAINER, mix onion paste and tomato paste with Tacos al Pastor spices, sugar, and a pinch of salt.
  • Rub the onion-tomato-spice paste into the meat until evenly coated.
  • Cover and let it marinate in the fridge for 2 to 24 hours.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry the pineapple slices until browned.
  • Take them out. Set aside to cool.
  • Cut meat and pineapple into thin strips of about 1/4-inches.
  • In the same PAN, add 1 tbsp oil, heat up to high heat.
  • Fry meat 1 to 2 minutes until just done.

Serve

  • Serve meat, pineapple, tortillas, and your preferred toppings on separate plates.
  • Enjoy!

Notes

[1] Substitute pork with chicken breast cut lengthwise.
[2] Substitute pineapple with mango or passion fruit.
[3] Substitute tortillas with any bread of your liking.
â–ª Without a BLENDER or FOOD PROCESSOR, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.

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30
Jun, 2021
South African Sosaties

South African Sosaties

How to cook 34 authentic global recipes without tedious planning.
South African Sosaties

South African Sosaties

SpiceBreeze
Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird's eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine South African
Servings 0

Ingredients
  

  • 1.5 lb lamb loin, chicken breast, or sirloin beef cut into 3/4 inch pieces
  • 1.5 cups dried apricots 5 of them cut into thin slices
  • 2 green or red bell pepper cut into 1-inch pieces
  • 1-2 fresh chilies chopped (optional)
  • 12 skewers*)
  • 1 large onion halved, one half chopped
  • 2 cloves garlic grated
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice

Instructions
 

  • In a BOWL, add the meat and season all sides with salt to taste. Cover.
  • In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  • Preheat OVEN to 425°F.
  • Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  • Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 - 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  • Serve skewers with rice and dipping sauce. Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.
  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.

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South African Sosaties

South African Sosaties

Sosaties are marinated skewers from the Cape Malay which became a staple in South African homes. Their flavor is fragrant and a little spicy. Optionally, add fresh chilies. Tiny bird’s eye chilies are popular in African and Asian cooking. Their spiciness is relatively lower compared to Habanero chilies.

  • 1.5 lb lamb loin, chicken breast, or sirloin beef (cut into 3/4 inch pieces)
  • 1.5 cups dried apricots (5 of them cut into thin slices)
  • 2 green or red bell pepper (cut into 1-inch pieces)
  • 1-2 fresh chilies (chopped (optional))
  • 12 skewers*)
  • 1 large onion (halved, one half chopped)
  • 2 cloves garlic (grated)
  • 0.5 cup dark vinegar
  • oil
  • salt

Sosaties Culinary Spice Kit

  • Orange peel, bay leaf, ginger, turmeric, coriander, onion, chili, cumin, garlic, curry leaf, fenugreek, cilantro, yellow mustard, cinnamon, cardamom, black pepper

Suggested Side

  • Cooked or steamed rice
  1. In a BOWL, add the meat and season all sides with salt to taste. Cover.
  2. In a SMALL POT, heat 2 tbsp oil. Fry the chopped onions until soft. Add garlic, apricot slices, Sosaties spices, vinegar, 1/4 cup of water, and chilies (optional) to taste. Mix well. Cover. Bring to a boil. Cook over low heat for 10 minutes. Let it cool, then pour over the meat. Mix well. Let the meat marinate in the fridge for 2 to 24 hours.
  3. Preheat OVEN to 425°F.
  4. Thread meat, apricots, bell pepper, and onions alternating onto skewers. Place skewers on a BAKING SHEET lined with aluminum foil. Roast in the OVEN to the desired doneness, turning skewers midway.
  5. Dipping sauce: In a SMALL POT, mix the remaining marinade with 1/4 – 1 cup water, and salt to taste. Bring to a boil. Cook over medium heat for 5 minutes.
  6. Serve skewers with rice and dipping sauce. Enjoy!

*) If using wooden skewers, soak them first for 30 minutes in water.

  • Substitute meat with tofu or butternut squash.
  • Substitute dried apricots with dried prunes or figs.
Main Course
South African
curry leaves, fenugreek, orange peel
30
Jun, 2021
Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

How to cook 34 authentic global recipes without tedious planning.
Chimichurri Chicken by SimplyStacieBlog

Uruguayan Chimichurri Rojo

SpiceBreeze
Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It's very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.
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Hands-on time 30 minutes
Course Main Course
Cuisine Uruguayan
Servings 3

Ingredients
  

  • 1.5 lbs fish filet e. g. salmon
  • 2 cups parsley finely chopped, packed
  • 1-2 large tomatoes finely chopped
  • fresh bread e. g. ciabatta
  • garlic grated (to taste)
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Instructions
 

Chimichurri sauce

  • Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.
  • Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  • Place the fish in a BAKING DISH and season it with salt & pepper.
  • Spread about half of the Chimichurri sauce over it. Cover.
  • Keep it in the fridge for 2 hours to overnight.
  • Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  • Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  • Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  • Enjoy!

Notes

Substitute the fish with chicken breast. Substitute parsley with cilantro.

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Uruguayan Chimichurri Rojo

Uruguayan Chimichurri Rojo

Chimichurri Rojo is the red version of this savory sauce with plenty of parsley. It’s very popular as a BBQ condiment in Uruguay and Argentina, the neighbors of the Rio de la Plata. Everyone mixes its own version. So, feel free to use more or fewer tomatoes, garlic, and chili flakes. Make this recipe for marinated fish or chicken, or serve the sauce with any grilled meat or vegetables.

  • 1.5 lbs fish filet (e. g. salmon)
  • 2 cups parsley (finely chopped, packed)
  • 1-2 large tomatoes (finely chopped)
  • fresh bread (e. g. ciabatta)
  • garlic (grated (to taste))
  • 0.5 cup red wine vinegar
  • olive oil
  • salt & pepper

Chimichurri Culinary Spice Kit

  • [1] Paprika, black pepper, garlic, oregano, lime peel
  • [2] Red chili flakes

Optional

  • a fresh salad of your choice

Chimichurri sauce

  1. Mix parsley, tomatoes, garlic, vinegar, and 1 tbsp oil.

  2. Season with Chimichurri Spices ([1] all + [2] to taste) and salt to taste.

Fish

  1. Place the fish in a BAKING DISH and season it with salt & pepper.

  2. Spread about half of the Chimichurri sauce over it. Cover.

  3. Keep it in the fridge for 2 hours to overnight.

  4. Keep the rest of the sauce in the fridge.

Preheat the OVEN to 350°F.

  1. Cover the fish with aluminum foil and bake it until it is cooked through. Check frequently.

Serve

  1. Serve the fish with fresh bread, the remaining sauce, and optionally a fresh salad of your choice.
  2. Enjoy!

Substitute the fish with chicken breast. Substitute parsley with cilantro.

Main Course
Uruguayan

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