Recipes Archives | Page 35 of 37 | SpiceBreeze

20

Mar, 2018

Hungarian Gulyás sausage soup

Hungarian Gulyás Sausage Soup

Hungarian Gulyás sausage soup

Hungarian Gulyás Sausage Soup

SpiceBreeze

Dig in this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients. Though, to save you some cooking time, we substituted stew beef for sausages. (*)

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Cuisine Hungarian

Servings

Ingredients

Shopping list

1 lb beef sausages cut in 1/2 inch slices (*)
1 lb potatoes cut in bite size pieces
1-2 red or green bell pepper cut in 1 inch pieces
3 tbsp tomato paste
32 oz beef or vegetable broth

Optional for serving

3-4 small round bread

You might have

2 onions chopped
oil
salt & pepper

Culinary Spice Kit

Hungarian paprika, marjoram, black pepper, bay leaves

Instructions

Gulyás

In a large POT, heat 2 tbsp oil.
Fry onions, bell pepper, and sausages over medium heat until the onions turn translucent and the bell peppers turn slightly brown.
Stir in Gulyás Spices and fry some seconds without burning the spices.
Stir in broth, potatoes, and salt & pepper to taste. Cover. Bring to boil.
Cook over medium heat for about 10 minutes until the vegetables are almost cooked.
Stir in tomato paste. Cook 5 minutes.

Optional serving

Cut off the top of each bread.
Scoop most of the inside out.
Fill with Gulyás. Serve immediately.
Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with stew meat.

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4

Mar, 2018

Mexican Enmoladas

Mexican Enmoladas

Enmoladas

Mexican Enmoladas

SpiceBreeze

The dark mole sauce is made with several chilies, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with all the three important chilies: ancho, guajillo, and pasilla. It is even easier if you skip the tortillas and just pour the sauce over roasted meat.

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Cuisine Mexican

Servings

Ingredients

Shopping list

1 lbs chicken breast cut each 2 times
1 bell pepper finely chopped
1/4 cup almond butter
2 oz dark chocolate bar min. 70% cacao
2-4 avocado sliced
8-12 tortillas

Optional Toppings

tomato/es
lettuce
crumbled cheese
sour cream

You might have

2 cups rice
3 cups chicken or vegetable broth
1 cup tomato puree
1 onion finely chopped
2 cloves garlic grated
1 lime or lemon for juice
sugar or honey or agave syrup
oil
salt & pepper

Culinary Spice Kit (see notes for homemade enmolada spices)

Pouch [1] Ancho chili powder, pasilla chili powder, cinnamon, oregano
Pouch [2] Guajillo chili powder

Instructions

Rice

Cook rice according to package instructions.

Stew

In a large PAN, heat 2 tbsp oil.
Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
Add chicken, bell pepper, Enmoladas Spices [1].
Add to taste: salt, pepper, Enmoladas Spices [2].
Stir-fry 5 minutes over medium heat.
Stir in broth and tomato puree.
Add salt & pepper to taste.
Cover. Bring to boil.
Cook 15 minutes over medium-low heat.
Stir in almond butter and chocolate. '
Add sugar to taste.
Cook 10 minutes over low heat.
Take chicken out and shred it with two forks.

Tortillas

In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.

Assembly

Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.

Serve

Place roll on plate, top with sauce.
Serve with rice and avocado with lime juice.
Optional sprinkle with cheese and/ or sour cream.
Enjoy!

Notes

Substitute the SpiceBreeze spice pouches with fresh chilies. Toast and grind them with a little water. Add chili paste, cinnamon, and oregano to taste, one 1/4 tsp at a time.
Substitute almond butter with hazelnut butter or any other nut butter.

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27

Feb, 2018

Banh Mi Thit

Vietnamese Banh Mi Thit

Vietnamese
Bánh Mì

Asian Crispy Meat Sandwich
with Tangy Pickled Vegetables

Bánh mì refers to the iconic Vietnamese baguette, a lasting culinary influence from the French colonial period. The word “thịt” means meat, a common filling in this beloved sandwich.

Our spice blend features authentic Vietnamese cinnamon, known for its unique balance of sweetness and a hint of spice, adding an extra layer of warmth and complexity to the flavors.

Bánh Mì Spice Blend

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.

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Alternative Ingredients

Substitute pork with chicken, turkey, or tofu.
Substitute daikon with radish or turnip.
Substitute daikon and carrots with coleslaw.

Variations

Explore the recipes for the following dish variations as you scroll down:

Bánh mì thit xá xíu with BBQ meat
Bánh mì thit xíu mai with meatbals
Bánh mì thit – tofu

Crispy Baguette

The sandwich is made with a crispy, airy French-style baguette introduced during colonial times. Unlike traditional French baguettes, bánh mì bread is often lighter and less dense, incorporating rice flour for a delicate crunch.

Balancing all the Flavors

Bánh mì combines a mix of savory, sweet, tangy, and spicy flavors. It typically includes

Pickled vegetables (carrots, daikon radish)
Fresh herbs like cilantro
Cucumber slices
Chili peppers for heat
Mayonnaise or butter for creaminess

Vietnamese Bánh Mì Thịt - Tofu

Vietnamese Bánh Mì - Tofu

SpiceBreeze

Bánh Mì Thịt, a delicious Vietnamese sandwich, traditionally features a combination of succulent meat, pickled vegetables, fresh herbs, and a crusty baguette. In this vegan version, the meat is substituted with tofu to create a plant-based delight. The dish offers a fantastic blend of textures and flavors.

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hands-on time 30

Course Main Course

Cuisine Vietnamese

Servings

Ingredients

Pickled Topping

1/2 lb daikon or cucumber and carrots mix 70:30, grated
1 tbsp lemon juice
1 tbsp tamari [1] or fish sauce to taste

Spread

1/2 cup mayonnaise [2]
1 tsp lemon juice
chili sauce (optional) to taste

Tofu

1 block extra-firm tofu 14-16 oz
2 cloves garlic grated or pressed
2 tbsp tamari [1]
1 tbsp rice vinegar or (cooking) wine
1 tbsp (agave) syrup or honey or (brown) sugar
1 tbsp starch corn starch or arrowroot
1 tsp fish sauce (optional)
oil

Choose One

1-2 baguette authentic
any type of bun or bread
cooked rice or quinoa

Optional Toppings

some sprigs cilantro
jalapenos

Culinary Spice Kit

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions

Pickle the Vegetables

In a BOWL, mix lime juice and tamari.
Add vegetables. Mix well.
Let it sit for 15 minutes.

Spread

In a BOWL, mix mayonnaise with lemon juice and (optional) chili sauce.

Press the Tofu

Place the tofu in a press [3] and keep it in the fridge for 1-2 hours. Drain.
Cut the tofu into 8-10 slices about 1/2-inch thick.

Marinate the Tofu

In a BOWL, mix garlic, tamari, vinegar, syrup, and starch.
Optionally, add fish sauce to taste
Stir in Banh Mi Spices.
Place tofu slices on a large PLATE. Pour marinade over it.
Let sit for 10 minutes, turning halfway.

Fry the Tofu

In a PAN, heat 2 tbsp oil over high heat.
Fry tofu slices in one layer until brown on both sides.
Repeat with any remaining slices.

Assemble your Banh mi thit

Spread mayonnaise on one half of the baguette.
Place fried tofu in the baguette.
Top the baguette with the pickles, and, optionally, cilantro leaves and/or sliced jalapenos.
Enjoy!

Notes

[1] Substitute with soy sauce or see more substitutes in our blog.

[2] Substitute mayonnaise with yogurt.

[3] We recommend tofu press on Amazon. This is not an affiliate link, which means that we don't get paid if you buy it. We just use it for years now and it works perfectly.

Alternatively, place the tofu in a strainer that sits in a container. Cover with a plate and put some weight on top.

Banh Mi Thit

Vietnamese Banh Mi Thit Xá Xíu

SpiceBreeze

Bold, vibrant flavors come together in this Vietnamese street food classic, offering a satisfying mix of textures. The rich char siu pork pairs beautifully with the light crunch of cucumber and the zing of pickled daikon and carrots.

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Cuisine Vietnamese

Servings

Ingredients

1 lb pork boneless (cutlet or belly)
1 lb daikon and carrots mix 70:30
2-4 Persian cucumber
1-2 baguette
4 cloves garlic grated
4 tbsp tamari or soy sauce
2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
4-6 tbsp agave syrup or honey or sugar
2-8 tbsp rice wine vinegar or white vinegar
oil

Optional

1 tsp sesame oil
1 tsp fish sauce or 1 tbsp anchovy paste
mayonnaise
some sprigs cilantro
jalapenos

Culinary Spice Kit

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions

Marinade

Cut meat in 1-inch cubes.
In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
Optional use sesame oil and fish sauce.
Stir in Banh Mi Spices.
Add meat. Mix well.
Let rest in the fridge for 2-24 hours. Stir halfway.

Pickles

Cut daikon and carrots into thin match-like strips or grate them.
In a BOWL, add 1 cup water.
Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
Let rest in fridge 2-24 hours.

Grill

Preheat OVEN to 390°F.
Place meat on a baking sheet with parchment paper.
Bake 30 minutes.
Turn halfway and brush meat with the marinade.

Cut

Cut cucumber in strips.
Cut meat thinly.

Assemble your Banh mi thit

Place meat in your baguette.
Add cucumber and pickles.

Optional

Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
Enjoy!

Bánh Mì Xíu Mại

Vietnamese Bánh Mì Xíu Mại

SpiceBreeze

Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.

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hands-on time 30

Course Main Course

Cuisine Vietnamese

Servings

Ingredients

For the meatballs

1 lb ground meat (pork veal, or poultry)
1/2 lb jicama grated
3 tomato/es chopped
1 small onion finely chopped
3 cloves garlic chopped
sesame oil
2 tbsp tapioca starch

For the sauce

1 large onion chopped
tomato paste
coconut or palm oil

For the pickles

1 lb daikon and carrots mix 70:30
agave syrup or honey or sugar
rice wine vinegar or white vinegar

For serving

2-4 Persian cucumber cut in thin strips
1-2 baguette

Optional

tamari or soy sauce
fish sauce
mayonnaise
some sprigs cilantro
jalapenos sliced

Culinary Spice Kit

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions

Cook jicama

In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.

Pickles

Cut daikon and carrots into thin match-like strips or grate them.
Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
In a BOWL, add 1 cup water.
Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
Let rest in fridge 1-24 hours.

Fry garlic and onions

In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.

Prepare meatballs

In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.

Steam meatballs

In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.

Sauce

In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
Fry onions until they turn translucent.
Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
Add 1 cup of water and stir in 1-2 tbsp tomato paste.
Season with tamari and fish sauce to taste.
Add steamed meatballs and the liquid from its plate.
Mix well and let cook over low heat for 5 minutes, stirring in between.

Assemble your Banh mi thit

Place meat in your baguette.
Add cucumber and pickles.
Spread mayonnaise on one half of the baguette (optional).
Top with cilantro leaves and/or sliced jalapenos (optional).
Enjoy!

Caribbean Green Seasoning

Caribbean Green Seasoning

SpiceBreeze

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Course Side Dish

Cuisine Caribbean

Servings

Ingredients

1/2 cup cilantro finely chopped
2 cloves garlic grated

Optional

1 green onion finely chopped
0.25 red bell pepper or orange or yellow, finely chopped
0.5 inch ginger grated
parsley, and/ or basil Substitute for cilantro, or mix.
white vinegar to taste
lime juice to taste

Instructions

Mix all ingredients.
Add salt to taste.

Notes

Add this green seasoning for Caribbean cucumber chutney (see recipe here) to add to your Doubles.
Use it to enhance your salads and sandwiches.
For some change, try different ingredient combinations with the mentioned options.

Caribbean Cucumber Chutney

Caribbean Cucumber Chutney

SpiceBreeze

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Cuisine Caribbean

Servings

Ingredients

1 English cucumber with skin (or 3-4 Persian cucumber)
1 tbsp green seasoning (see notes for the recipe)

Instructions

Coarsely grate the cucumber.
Add some salt to the cucumber and let it sit in a strainer over a bowl.
After 15 minutes, squeeze the cucumber to get the most liquid out of it. Keep the liquid for later (see tip below).

Mix in to taste

0.5-1 tbsp of the green seasoning.
Double Spices [2], and salt & pepper.
Let rest for 15 minutes.

Notes

Green seasoning recipe

Tip

Drink the cucumber water pure or mixed in a fruit smoothie.

30

Dec, 2017

Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Tagine with Prunes

Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Prunes Tagine

SpiceBreeze

This warming winter dish is cooked in one pot with precious saffron, cinnamon, and prunes. Usually, it is made with fresh prunes which are cook with cinnamon and honey. Dried prunes make it faster for a weeknight. Adjust the sweetness to your taste preference and depending on the type of dried prunes that you can find. Not a fan of sweet dishes? Check out the recipe for tagine with olives on our website.

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hands-on time 30

Course Main Course

Cuisine Algerian

Servings

Ingredients

Shopping list

2 lbs chicken pieces (legs thighs, or breast cut in 1 inch pieces)
0.5 lb dried prunes pitted
(or apricots or dates)
6-8 fresh bread rolls or couscous
3 oz toasted almonds optional
1 tbsp toasted white sesame optional

You might have

2 onions finely chopped
1-4 tbsp honey or syrup optional
butter or oil
salt & pepper

Lahm Lhalou Culinary Spice Kit

[1] Ginger, turmeric, black pepper, saffron
[2] Cinnamon chips, tea bag: Fill half to all cinnamon chips in the tea bag and close well.

Instructions

Cook

In a medium POT, heat 2 tbsp butter.
Add chicken, onions, Tagine Spices [1], and salt to taste. Mix well.
Cook on medium heat for 5 minutes, stirring frequently.
Add 2 cups of water and Tagine Spices [2]. Mix well. Cover with lid.
Bring to boil. Reduce to medium heat.
Cook 20 minutes.
Add prunes. Add honey, salt & pepper to taste. Mix well.
Cook on low heat about 10 minutes until chicken is cooked and the sauce thickened a bit. Stir occasionally.
Scoop out Tagine Spices [2].

Optional

Cook couscous according to package instructions.

Serve

Serve prunes tagine on a big plate with fresh bread rolls or couscous.

Garnish

Garnish with almonds and sesame (optional). Enjoy!

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