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2
Apr, 2020
Bibimbap

Korean Bibimbap

How to cook 34 authentic global recipes without tedious planning.
Korean Bibimbap

Korean Bibimbap

SpiceBreeze
Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.
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Cuisine Korean
Servings 3

Ingredients
  

Shopping List

  • 1 lb sirloin steak thinly sliced
  • 18 oz vegetables for instance:
  • 1/3 mung bean sprouts
  • 1/3 spinach and
  • 1/3 thinly cut vegetables*
  • 3-4 sunny-side-up eggs
  • 6 cups cooked rice
  • 2 cups sesame seeds
  • 6-12 cloves garlic grated
  • soy sauce or tamari**)
  • honey, agave syrup, or sugar
  • oil sesame oil recommended

Culinary Spice Kit

  • Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
  • Pouch [2] Korean chili pepper flakes

Optional: Kimchi

  • 1 head Napa cabbage sliced into 1/2 inch strips
  • 1 bunch green onions finely sliced
  • 1 inch ginger grated
  • 3 cloves garlic grated (or up to 1/2 head to taste)
  • agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)

Instructions
 

Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
  • Add meat. Mix well.
  • Cover and let marinate in the fridge overnight.

Bibimbap sauce

  • In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
  • Add to taste: garlic, Bibimbap [2] spices, more soy sauce.

Fry toppings

  • In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
  • Set aside.
  • Repeat with the meat but without sesame seeds and garlic.

Serve

  • Arrange all toppings on a large serving dish.
  • Serve eggs, rice, sauce, and remaining sesame seeds separately.
  • To assemble, fill a bowl with a cup of rice.
  • Arrange toppings and sprinkle with sesame seeds.
  • Drizzle with sauce. Place egg on top.
  • Dig in and enjoy!

Optional: Kimchi

  • In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
  • Add a bit of water to just cover the cabbage.
  • Cover. Let sit overnight at room temperature.
  • Drain the liquid into a CONTAINER. Save for later.
  • Rinse and squeeze out excess water.
  • In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
  • Add green onions and cabbage. Mix very well.
  • In a small CONTAINER, press kimchi into it and cover with the saved liquid.

Notes

* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.
â–ª Substitute beef with chicken breasts or thighs.
▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.
 

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1
Apr, 2020
Indian Masoor Dal

Indian Masoor Dal

How to cook 34 authentic global recipes without tedious planning.
Indian Masoor Dal

Indian Masoor Dal

SpiceBreeze
No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.
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Hands-on time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 2 cups red lentils well rinsed
  • 1 cup tomato puree
  • 1 can coconut milk 13.5 oz
  • 1 onion finely chopped
  • 2 cloves garlic grated
  • oil *
  • salt

Masoor Dal Culinary Spice Kit

  • Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

  • fresh cilantro or parsley chopped
  • coconut flakes
  • raisins
  • plain yogurt
  • fresh chili sliced

Instructions
 

  • In a large POT, heat 2 tbsp oil over medium-low heat.
  • Add onion and fry until they turn translucent.
  • Add garlic and Masoor Dal spices.
  • Sauté 30 - 60 seconds, stirring constantly.
  • Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
  • Cover. Bring to a boil.
  • Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
  • Serve Masoor Dal in bowls.
  • Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
  • Enjoy!

Notes

* Preferably ghee or coconut oil if available.
  • Substitute coconut milk with heavy cream.
  • Add cooked chicken and 1 cup chicken broth.

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19
Mar, 2020
Pesto homemade

Italian Pesto Genovese Homemade

How to cook 34 authentic global recipes without tedious planning.
Pesto homemade

Quick Homemade Pesto

SpiceBreeze
Are you a fan of fresh homemade pesto? The original recipe for Pesto Genovese from the region of Genoa in North Italy dates back to the 8th century. Want to try it? We made it a bit easier for you. It takes only a few minutes - Promise!
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Cuisine Italian
Servings 3

Ingredients
  

  • 2 oz fresh basil leaves
  • 1/2 cup olive oil good quality!
  • 1/2 cup grated parmesan or mixed with pecorino
  • 1 tbsp pine nuts
  • 2-3 cloves garlic optional
  • sea salt to taste

Instructions
 

  • Wash the basil leaves, pat dry, and place them in a container in the freezer for 1/2 hour.
  • Put the bowl and blades of the food processor in the fridge for 1/2 hour.
  • Blend all ingredients, except the basil, in the food processor until it becomes a smooth paste.
  • Add the basil and blend until the pesto consistency looks right to you.
  • Enjoy!

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4
Mar, 2020
Pollo con Pesto

Italian Pollo con Pesto al Forno

How to cook 34 authentic global recipes without tedious planning.
Italian Pollo con Pesto

Italian Pollo con Pesto al Forno

SpiceBreeze
Pollo con Pesto al Forno is an easy baked chicken. Just perfect for a weeknight. Our spice blend includes sun-dried tomatoes and precious pine nuts. We skipped the cheese to avoid preservatives. Alternatively, you can sprinkle the blend on a margarita pizza, or pasta with tomato or cheese sauce.
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Cuisine Italian
Servings 3

Ingredients
  

Shopping List

  • 2 pieces chicken breasts cut into 4 thin(halved horizontally)
  • 8-12 oz mozzarella cut into thin slices
  • 2 large tomato/es cut into thin slices
  • 1-2 cup grated Parmesan cheese
  • olive oil
  • salt & pepper

Suggested Sides

  • Cooked orzo, baked or mashed potatoes, or French fries.
  • Green asparagus, kale or lettuce salad, or sautéed spinach.

Culinary Spice Kit

  • Basil, garlic, sun-dried tomatoes, pine nuts, salt, black pepper.

Instructions
 

Prepare

  • Preheat the OVEN to 350°F.
  • Season chicken with salt & pepper to taste. 
  • Mix Pesto spices with 1/4 cup parmesan cheese and 3/8 cup olive oil.
  • In a BAKING DISH, spread a thin layer of oil on the bottom.
  • Add the chicken halves in one layer.
  • Spread the pesto mixture evenly onto the chicken. 

Assemble

  • Place tomato slices in one layer on top.
  • Sprinkle with parmesan cheese to taste.
  • Add mozzarella slices as the last layer.
  • Sprinkle with salt & pepper to taste.

Bake

  • Bake the chicken for about 20 minutes. 

Alternative Vegetarian Version

  • Cut zucchini lengthwise in half and scoop out the middle.
  • Season the inside with salt & pepper to taste.
  • Dice the scooped out flesh and add it to the Pesto mixture.
  • Fill it back into the zucchini.
  • Place the zucchini in the greased BAKING DISH.
  • Continue with the assemble and bake steps of the recipe above.
  • Enjoy!

Notes

â–ª Substitute chicken with zucchini and follow the vegetarian version.
â–ª Substitute chicken with fish filet.
â–ª Substitute mozzarella with your preferred cheese.

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4
Mar, 2020
Gboma Dessi

Togolese Gboma Dessi

How to cook 34 authentic global recipes without tedious planning.
Gboma Dessi

Togolese Gboma Dessi

SpiceBreeze
Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.
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Cuisine Togolese
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken* thighs or breast cut into 1-inch pieces
  • 8 oz smoked protein (optional) fish. meat, or shellfish

Fresh Produce

  • 2 medium onions chopped
  • 3 cloves garlic finely chopped or grated
  • 1 inch fresh ginger grated
  • 1-3 whole fresh Habanero pepper (optional) hot
  • 1 lb baby spinach** washed

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** with shell if possible
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot cut into 2 inch pieces
  • 1 stalk celery cut into 2 inch pieces
  • 1 medium onion quartered
  • 2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions
 

Fry Chicken*

  • Season the chicken on all sides with salt to taste and Gboma Dessi spices.
  • In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  • Set aside and keep warm.

Cook Sauce

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Add onions and garlic.
  • Fry over medium-low heat until soft.
  • Stir in tomato paste, and optionally ginger.
  • Add broth and ground pumpkin seeds***.
  • And salt and whole peppers (optional) to taste. Mix well.
  • Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  • Fill POT with the spinach**.
  • Mix gently and cook over low heat until the volume of the spinach is reduced.
  • Stir occasionally.  
  • Stir in chicken and optional smoked protein.

Serve

  • Serve with your preferred side. 
  • Enjoy!

Cook Chicken (for Optional Long Version)

  • In a POT, bring 1 quart of salted water to a boil.
  • Add onion quarters, carrots, celery, and chicken.
  • Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  • Take the chicken out and strain the broth. Keep it for later.
  • Continue with the steps in 'Fry Chicken' above.

Cook Spinach** (for Optional Long Version)

  • In a POT, bring 2 quarts of salted water to a boil.
  • Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  • Place the spinach in a BOWL with cold water. Drain.
  • With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  • Follow the steps in 'Cook Sauce' above.
  • Add chicken and optional protein. Mix well.
  • Add spinach and mix gently.
  • Cook for about 5 minutes to reheat the spinach.

Notes

* Substitute chicken with sirloin beef, cut in thin strips.
** Substitute spinach with kale and cook until soft.
*** Substitute pumpkin seeds with your preferred nuts.

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Togolese Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That’s the kind of comfort food that you can’t stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Protein

  • 2 lbs chicken* thighs or breast (cut into 1-inch pieces)
  • 8 oz smoked protein (optional) (fish. meat, or shellfish)

Fresh Produce

  • 2 medium onions (chopped)
  • 3 cloves garlic (finely chopped or grated)
  • 1 inch fresh ginger (grated)
  • 1-3 whole fresh Habanero pepper (optional) (hot)
  • 1 lb baby spinach** (washed)

Packaged Goods/Staples

  • 3 tbsp tomato paste
  • 2 cups chicken broth
  • 1/4 cup ground pumpkin seeds** (with shell if possible)
  • oil
  • salt

Culinary Spice Kit

  • Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

  • Polenta, mashed potatoes, or rice.

For Optional Long Version

  • 1 carrot (cut into 2 inch pieces )
  • 1 stalk celery (cut into 2 inch pieces )
  • 1 medium onion (quartered)
  • 2 bunch bunch spinach (about 1.5 lbs), (roughly chopped, washed (instead of the baby spinach))

Fry Chicken*

  1. Season the chicken on all sides with salt to taste and Gboma Dessi spices.

  2. In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
  3. Set aside and keep warm.

Cook Sauce

  1. In a large POT, heat 2 tbsp oil over medium heat.
  2. Add onions and garlic.
  3. Fry over medium-low heat until soft.
  4. Stir in tomato paste, and optionally ginger.

  5. Add broth and ground pumpkin seeds***.

  6. And salt and whole peppers (optional) to taste. Mix well.

  7. Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

  1. Fill POT with the spinach**.

  2. Mix gently and cook over low heat until the volume of the spinach is reduced.
  3. Stir occasionally.  
  4. Stir in chicken and optional smoked protein.

Serve

  1. Serve with your preferred side. 
  2. Enjoy!

Cook Chicken (for Optional Long Version)

  1. In a POT, bring 1 quart of salted water to a boil.
  2. Add onion quarters, carrots, celery, and chicken.
  3. Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
  4. Take the chicken out and strain the broth. Keep it for later.
  5. Continue with the steps in ‘Fry Chicken’ above.

Cook Spinach** (for Optional Long Version)

  1. In a POT, bring 2 quarts of salted water to a boil.
  2. Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
  3. Place the spinach in a BOWL with cold water. Drain.
  4. With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

  1. Follow the steps in ‘Cook Sauce’ above.
  2. Add chicken and optional protein. Mix well.
  3. Add spinach and mix gently.
  4. Cook for about 5 minutes to reheat the spinach.

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Togolese
ajwan, anise, cardamom, nutmeg
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7
Feb, 2020
Encebollado

Ecuadorian Encebollado

How to cook 34 authentic global recipes without tedious planning.
Encebollado

Ecuadorian Encebollado

SpiceBreeze
Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.
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Cuisine Ecuadorian
Servings 3

Ingredients
  

Shopping List

  • 1 lb tuna steak or fillet or chicken breast or thighs
  • 1 lb potatoes quartered
  • 2 medium tomato/es quartered
  • 2 medium tomato/es thinly sliced
  • 2 medium onions quartered
  • 2 medium red onions thinly sliced
  • 3-6 cloves garlic
  • 3-6 limes or lemons for juice
  • 1 bunch cilantro chopped
  • olive oil
  • salt & pepper

Optional Sides

  • plantain chips, tortilla chips, bread, and/or rice
  • avocado slices as a topping

Culinary Spice Kit

  • Aji panca, cumin, cilantro

Instructions
 

Salad

  • In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
  • Season to taste with lemon juice and salt & pepper.
  • Let it marinate for 1 hour.

Soup

  • In POT #1, bring 2 quarts of water to a boil.
  • Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
  • Cook over medium heat for 20 minutes.
  • Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
  • Strain the liquid and add it to the POT.

Fish

  • Transfer the fish to a PLATE.
  • When cooled, break it into small pieces. Set aside.

Potatoes

  • In POT #2, cook potatoes in water with salt to taste until tender.
  • Drain.
  • In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
  • Pour this liquid into POT #1. Mix well.

Serve

  • Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
  • Enjoy!

Notes

â–ª Substitute tuna with another fish and adjust the cooking time if needed.
â–ª Substitute potatoes with cassava (aka yuca root).
â–ª Substitute cilantro with parsley.
â–ª Substitute quartered tomatoes with 1 cup puree.
 

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