Category Archives: Recipes

  • Home   /  
  • Archive by category "Recipes"
    • ( Page29 )
22
May, 2019
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapatis

Dal Salad

Ayurvedic Dal Salad With Chapatis

Add this healthy Indian salad to your summer menu. Its unique Ayurvedic spice blend contains amla berry powder. Top the salad with a dollop of mint raita or use the yogurt dip with grilled vegetables.

Amla Berries for a Long Life

The Indian gooseberry grows on a sacred tree, is rich in vitamin C, and has been said to support longevity.

Variations

▪ Substitute lentils with 2 cups quinoa.
▪ Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
▪ Add grated cucumber to the Mint Raita.
▪ Add Chapati bread with our recipe (see recipe below).

The Dal Culinary Spice Kit includes the following spices:

[1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek

[2] Mint, cumin, ajowan, asafoetida, chili

Discover New Flavors Every Month
Amla Berry
Ayurvedic Dal Salad

Ayurvedic Dal Salad With Chapati

SpiceBreeze
Share Pin Print
Cuisine Indian
Servings 3

Ingredients
  

Shopping list

  • 1 cup lentils green or brown
  • 1 onion quartered and sliced
  • 1 carrot halved and sliced
  • 8 oz cocktail tomatoes quartered
  • 1/2 English cucumber cubed
  • 3 green onions sliced
  • 1 cup yogurt
  • 1 lemon for juice
  • oil
  • salt & pepper

Optional

  • 1 cup flour wheat, rye, buckwheat, or mixed

Culinary Spice Kit

  • Pouch [1] Fennel, amla berries, turmeric, cinnamon, cumin, ginger, brown mustard, black pepper, asafoetida, coriander, fenugreek
  • Pouch [2] Mint, cumin, ajowan, asafoetida, chili

Instructions
 

Dal Salad

  • Cook lentils according to package instructions until firm.
  • Add onions (except green onions) and carrots for the last 5 minutes.
  • Add salt to taste. Drain and let cool at room temperature.
  • In a SALAD BOWL, mix 1 tbsp lemon juice with 1 tsp of the Dal [1] spices and 1 tbsp oil.
  • Add tomatoes, cucumber, and green onions. Mix well.
  • Add lentils with onions and carrots. Mix well.
  • Season with salt to taste.
  • Optionally, add more Dal [1] spices and/ or lemon juice to taste.
  • Let rest for 1/2 to 1 hour.

Mint Raita

  • Optionally, pour the yogurt into a strainer lined with a paper towel and a bowl underneath. Keep it in the fridge for a few hours. The drained yogurt will be wonderfully creamy.
  • In a BOWL, mix yogurt with Dal [2] spices and salt to taste.

Chapatis (optional)

  • In a BOWL, mix the flour, spices, and salt to taste (1/2 tsp recommended) with 3/8 cups of warm water and 1 tsp oil until the dough is pliable.
  • Cover and let rest for 30-60 minutes.
  • Knead the dough on a floured surface for 10-20 minutes.
  • Form small balls. Flatten them to patties.
  • Roll the patties out until the dough is very thin, turning each time you roll.
  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry each chapati for 15-20 seconds on each side. Turn it when brown spots appear underneath.
  • Next, press lightly all over to blow up the chapati.
    Chapati
  • Transfer chapati to a PLATE. Cover them with a kitchen towel until all chapatis are done.

Serve

  • Serve Dal Salad with Mint Raita and optionally chapatis.

Notes

Variations
  • Substitute lentils with 2 cups quinoa.
  • Substitute tomatoes and cucumber with 1/2-1 cup each of pomegranates and chopped dates.
  • Add grated cucumber to the Mint Raita.
6
Feb, 2019
Persian Fesenjan

Persian Khoresh Fesenjan

Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations
  • Substitute chicken with duck, beef meatballs,
    leftover turkey, or lamb stew.
  • Omit chicken and pour sauce over fried eggplants or
    baked root vegetables
The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Discover New Flavors Every Month
Pomegranate
Persian Fesenjan

Persian Khoresh Fesenjan

SpiceBreeze
Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.
Share Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 4 cups walnut halves
  • 1 large onion chopped
  • 1/2-1 cup pomegranate molasses*)
  • sugar honey, or syrup
  • oil
  • salt & pepper

Fesenjan Culinary Spice Kit

  • Turmeric cinnamon, orange peel, cardamom, rosebud

Suggested Sides

  • 4-6 cups basmati rice cooked
  • 1 cup fresh herbs chopped
  • cucumber, tomatoes, red radish sliced

Instructions
 

Chicken

  • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
  • In a PAN, heat 2 tbsp of oil over medium heat.
  • Fry onions for 5 minutes.
  • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

Sauce

  • 1) In a BLENDER, grind nuts.
  • In a large POT, add 3 cups of water and ground nuts. Mix well.
  • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
  • Add the chicken and onions.
  • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
  • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
  • Enjoy!

Notes

*) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
  • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
  • Substitute the chicken with eggplants or root vegetables.
  • Substitute the walnuts with hazelnuts or almonds.
3
Feb, 2019
Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

Nkatenkwan

Nkatenkwan

This Ghanaian dish, called Nkatenkwan or groundnut soup, is popular throughout West Africa. It’s typically a creamy chicken-peanut-soup.

A Soup With So Many Options

With our variations, the soup can be modified to your taste. For instance, use other vegetables and/ or make it a clear soup. 

Grains of the Paradise

Add a finish of grains of paradise (included). They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

▪ Substitute okra with green beans, kale, or cabbage.

▪ Substitute peanut butter with other nut butter.

▪ For a clear soup, skip peanut butter.

▪ For a preparation without food processor and more tips, please see the notes at the after the recipe instructions.

The Nkatenkwan Culinary Spice Kit includes the following spices:

[1] Ginger, rosemary, bay leaves

[2] Grains of paradise

Discover New Flavors Every Month
Grains of Paradise
Grains of Paradise
Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

SpiceBreeze
This renowned Ghanaian delicacy, known as Nkatenkwan or groundnut soup, holds a cherished place in the culinary landscape of West Africa. Traditionally, it boasts a luscious blend of chicken and peanuts, resulting in a creamy and savory broth. However, with our array of creative adaptations, this soup becomes a canvas for personalization, allowing you to tailor it to your unique palate. For a distinctive finishing touch, we recommend sprinkling grains of paradise, indigenous to West Africa, particularly Ghana. These aromatic seeds, with their subtle yet zesty flavor, offer a delightful twist, serving as a gentle yet flavorful alternative to conventional black pepper.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Protein

  • 2 lbs chicken drumsticks [1]

Fresh Produce

  • 2 cups okra [2] cut into 1-inch pieces
  • 2 medium tomatoes quartered
  • 1 large onion quartered

Packaged Goods/Staples

  • 5-6 cups broth chicken or vegetable
  • 1 cup creamy peanut butter [3]
  • salt & pepper

Culinary Spice Kit

  • [1] Ginger, rosemary, bay leaves
  • [2] Grains of paradise whole

Suggested Sides

  • fresh bread
  • cooked rice
  • cooked sweet potatoes
  • cooked yam

Instructions
 

Step 1 - Prepare Chicken Soup

  • In a large POT, combine 3 cups of broth, vegetables, chicken, Nkatenkwan [1] spices, and salt & pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
  • Turn off the heat and remove the chicken from the pot. Set it aside.

Step 2 - Blend the Soup (without Chicken)

  • Transfer the cooked soup to a FOOD PROCESSOR [4].
  • Blend the mixture until smooth. Set it aside.

Step 3 - Incorporate Peanut Butter and Chicken into the Soup

  • In the same POT, heat 2 cups of broth.
  • Gradually add peanut butter to the broth, stirring constantly until it dissolves and incorporates smoothly.
  • Pour in the blended soup and add the reserved chicken. Mix well.
  • If desired, adjust the consistency by adding more broth for a thinner soup.
  • Cook the soup over medium-low heat for an additional 20 minutes.

Serving

  • Before serving, sprinkle Nkatenkwan [2] spices to taste from a grinder or use them whole.
  • Accompany the soup with your preferred sides.
  • Serve and enjoy!

Notes

[1] Substitute drumsticks with 1 lb chicken breast or thighs, cut into pieces, or beef stew. Adjust cooking time and add more broth if necessary.
[2] Substitute okra with green beans, kale, or cabbage.
[3] Substitute peanut butter with any other nut butter. If you prefer a clear soup, skip the peanut butter.
[4] Without food processor: Finely chop the onion and skip the step 2.
3
Feb, 2019
Ghanaian Waakye

Ghanaian Waakye

Waakye

Beans & Rice from Ghana

Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana. 

“Waakye”​

The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations
  • Waakye as a meal of its own  (first recipe below).
  • Chicken Waakye (second recipe below).

Add a side dish: 

  • Sour cabbage salad: see the recipe in the Currywurst recipe.
  • Fried plantain  Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside. 
The Waakye Culinary Spice Kit includes the following spices:

[1] Smoked paprika, thyme, bay leaves

[2] Grains of paradise

Discover New Flavors Every Month
Grains of Paradise
Grains of Paradise
Ghanaian Waakye

Ghanaian Waakye

SpiceBreeze
Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Shopping list

  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed

You might have

  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper

Waakye Culinary Spice Kit

  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise

Instructions
 

  • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  • In a large POT, heat 2 tbsp of oil over medium heat.
  • Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
  • Cook for 5 minutes over medium-low heat.
  • Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
  • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
  • Adjust salt and pepper to taste.
  • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

  • Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

Notes

▪ Substitute kidney beans with black-eyed peas.
Recipes for:
▪ Chicken Waakye
▪ optional side dishes
Ghanaian Waakye

Ghanaian Chicken Waakye

SpiceBreeze
Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.
 
Share Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Ghanaian
Servings 3

Ingredients
  

Shopping list

  • 1 lb chicken breast cut into 1 inch pieces
  • 1 can Kidney beans rinsed
  • 1.5 cups long grain rice washed

You might have

  • 1 onion peeled and roughly cut
  • 2 cloves garlic peeled and roughly cut
  • 1 inch ginger peeled and roughly cut
  • baking soda
  • oil
  • salt & pepper

Waakye Culinary Spice Kit

  • Pouch [1] Smoked paprika, thyme, bay leaves
  • Pouch [2] Grains of paradise

Instructions
 

Waakye

  • In a large POT, heat 1 tbsp of oil over medium heat.
  • Careful of splatters, add beans and fry for 2 minutes.
  • Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
  • Mix well, cover, and bring to a boil.
  • Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

Chicken

  • In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
  • Season chicken with salt and pepper to taste.
  • In a large PAN, heat 2 tbsp of oil over medium heat.
  • Add the chicken and fry until it turns brown on all sides.
  • Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
  • Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
  • On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

  • Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
  • Enjoy!

Notes

▪ Substitute kidney beans with black-eyed peas.
 
Recipes for:
▪ vegetarian Waakye
▪ optional side dishes
2
Dec, 2018
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

How to cook 34 authentic global recipes without tedious planning.
Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze
Pollo a la Brasa is a rotisserie chicken and often served with Aji verde sauce. In our recipe, chicken strips are fried to reduce the cooking time. This popular Peruvian dish gets its smoky sour taste and red color from fruity-sweet aji panca chili pepper. Aji panca is one of the main condiments in everyday Peruvian cooking. It is very mild and good to use in sauces and stews as well.
Share Pin Print
Course Main Course
Cuisine Peruvian
Servings 0

Ingredients
  

Protein

  • 1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

  • 1/4 cup dark beer
  • 1 tbsp soy sauce [2]
  • 2 tbsp vinegar
  • 5 cloves garlic grated

Salad - Bean & Corn

  • 1 can Lima or kidney beans drained and rinsed
  • 1 cup corn frozen
  • 1-2 lime or lemon for juice

Sauce - Aji Verde

  • 1 green bell pepper finely chopped [3]
  • 1 green onion finely chopped [3]
  • 1-3 green jalapeno pepper finely chopped (optional) [3]
  • 1 clove garlic grated
  • 1 tbsp chopped cilantro or parsley
  • 1-2 lime or lemon for juice
  • 4 oz queso blanco or feta plain

Packaged Goods/Staples

  • oil
  • salt & pepper

Pollo a la Brasa Culinary Spice Kit

  • Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

  • French fries
  • cooked rice
  • roasted bread slices
  • mashed potatoes

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
  • Add chicken. Mix well. Cover.
  • Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

  • In a BOWL, add beans and corn. Mix well.

Salad - Dressing

  • In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
  • Pour dressing over the salad base.
  • Season with salt & pepper to taste.
  • Let salad rest for 1 hour.

Sauce - Aji Verde

  • In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
  • Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
  • Add cheese and mix well.
  • Optionally, season with salt & pepper to taste.

Grill or Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry chicken until crisp and cooked through.

Serve

  • Serve chicken with salad, Aji Verde sauce, and your preferred sides.
  • Enjoy!

Notes

[1] Substitute chicken with pork chops. 
Alternatively, grill 2 lbs whole chicken pieces with skin.
[2] Find tips to substitute soy sauce on our blog.
[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
27
Nov, 2018
Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Rice Noodle Salad - long

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations
  • Substitute some of the cabbage with finely sliced
    shallots, bell pepper, or shredded carrots. 
  • Substitute meat with shrimp or cold cut meat, or mix.
The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Discover New Flavors Every Month
Kampot Pepper
Kampot Pepper
Cambodian Rice Noodle Salad

Cambodian Neorm Masour​

SpiceBreeze
In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.
Share Pin Print
hands-on tim 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

Ingredients
  

Protein

  • 2 cups cooked meat * shredded or finely sliced

Fresh Produce

  • 2-3 lime or lemon for juice
  • 2 cloves garlic grated
  • 3 cups green cabbage finely sliced **
  • 2 cups red cabbage finely sliced **
  • 2 green onions sliced
  • 1/2 cup mint or Thai basil sliced
  • 1-2 fresh red chilies

Packaged Goods/Staples

  • Dressing 1: fish sauce
  • Dressing 2: anchovy paste and soy sauce
  • 4 oz rice or glass noodles cooked
  • 1/2 cup roasted peanuts chopped
  • sugar ***
  • salt

Neorm Masur Culinary Spice Kit

  • Kampot peppercorns

Instructions
 

Salad dressing # 1

  • In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

  • In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

  • Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
  • In a small BOWL, mix 1 cup of water,
  • 4 tbsp lime juice, the ground Kampot
  • pepper, and a dash of sugar and salt.

Salad

  • In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
  • Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

  • Drizzle plated salad with Kampot pepper sauce to taste.
  • Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.
** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.
*** We suggest to try brown or palm sugar.

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.