Category Archives: Fall

  • Home   /  Seasonal
  • Archive by category "Fall"
    • ( Page10 )
2
Feb, 2020
Mie Goreng

Indonesian Mie Goreng

How to cook 34 authentic global recipes without tedious planning.
Mie Goreng

Indonesian Mie Goreng

SpiceBreeze
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
â–ª Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
â–ª Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
28
Jan, 2020
French Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

Boeuf aux Quatre Épices

Hearty Winter Stew

European cuisine has an interesting range of hearty stews to survive the cold season. Enjoy the deep flavor in French Bœuf aux Quatre Épices. Choose the main recipe for a beef stew  or one of its variations.

Quatre Épices

Quatre Épices or “four spices” is a French staple blend with white pepper in a prominent role. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. 

The Star: White Pepper

Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry.

White and black pepper
Variations
  • Substitute beef with lamb or rabbit.
  • Substitute 1-2 cups of broth with red wine.
  • In  the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
  • Instead of the heavy cream, top your plated meal with a dollop of crème fraîche.
Crème Fraîche
Recent find of Crème Fraîche at Trader Joe's. Any other brand works too.
Vegetarian Version

For a vegetarian version, make the following changes to the recipe:

Step (1) – Add 1 lb mushrooms.

Step (2) – Skip this step.

Step (4) – 1 tbsp flour is enough for this version.

Step (5) – Use not more than 2 cups of broth.

Step (7) – Cooks fast in only 30 minutes.

The Bœuf aux Quatre Épices Culinary Spice Kit includes the following spices:

White pepper, cloves, ginger, nutmeg

Discover New Flavors Every Month
fresh carrots and boiling onions for winter stew

Fresh carrots and small onions cook for three hours in this stew. Use shallots or beautiful boiling onions.

Boeuf aux Quatre Épices

French Bœuf aux Quatre Épices

SpiceBreeze
Quatre Épices or "four spices" is a French staple blend with white pepper in a prominent role. Black and white pepper derive from the same plant but have different flavors and heat profiles. They are harvested at different stages. In the next step, to receive the white pepper, the skin is removed from the pepper berry. Quatre Épices is used to season hearty stews and soups, or braised root vegetables. This recipe is for a French-style beef stew or one of its variations.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Protein

  • 1.25 lb beef stew
  • 7 oz bacon

Produce

  • 5 carrots cut into 1-inch slices
  • 10 small shallots peeled
  • 2 cloves garlic peeled, crushed

Dairy

  • 4 tbsp butter

Packaged Goods/Staples

  • 5 cups beef or vegetable broth
  • 2 tbsp tomato paste
  • 3 tbsp flour
  • salt

Bœuf aux Quatre Épices Culinary Spice Kit

  • white pepper, cloves, ginger, nutmeg

Suggested sides

  • potato croquettes or dumplings, boiled or mashed potatoes, gnocchi, or thick noodles of your choice
  • lettuce or cucumber salad with a light lemon dressing

Instructions
 

  • In a large POT, melt the butter.
  • Add the onions whole and the bacon.
  • Cook over medium-low heat until golden, stirring constantly.
    Scoop them out and set aside.
  • In the same POT, cook the meat over high heat until it turns brown, stirring frequently.
  • Add the carrots and cook for another 5 minutes, stirring frequently.
  • Sprinkle the meat with flour and cook for 1 minute, stirring frequently.
  • Add the broth, mix, and scrape the bottom. Return the bacon and onions.
  • Add the tomato paste, garlic, and Quatre Épices spices. Season with salt to taste. Mix well.
  • Bring to a boil. Cover and cook over low heat for 3 hours, stirring every 30 minutes.
  • Enjoy!

Vegetarian (optional)

  • Add 1 lb mushrooms with the onions.
  • 1 tbsp flour is enough for this version.
  • Use not more than 2 cups of broth.
  • Cooks fast in only 30 minutes

Notes

Optional/ Variations
â–ª Substitute beef with lamb or rabbit.
▪ Substitute 1-2 cups of broth with red wine. 
▪ In the end, stir 1/2 to 1 cup of heavy cream into the sauce, and bring it to a boil. Adjust salt.
▪ Instead of the heavy cream, top your plated meal with a dollop crème fraîche.
25
Jan, 2020
Indonesian Rendang

Indonesian Rendang

How to cook 34 authentic global recipes without tedious planning.
Indonesian Rendang

Indonesian Rendang

SpiceBreeze
Indonesian Rendang is one of the most delicious meals of the world as voted by CNN readers and everybody who tasted it. It's typically made with beef cooked in coconut milk for many hours until the meat is tender and has absorbed the flavors of the exotic spices. Substitute beef with chicken for a faster version.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Protein

  • 1.25 lb beef stew

Fresh Produce

  • 1 medium onion finely chopped
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • 1-3 red chili sliced (optional)

Packaged Goods/Staples

  • 1 can coconut milk 13.5 oz
  • oil
  • salt & pepper

Rendang Culinary Spice Kit

  • Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Suggested Sides

  • basmati rice recommended
  • rice noodles
  • cucumber, carrots, bell pepper sliced
  • lettuce leaves
  • pickled vegetables

Instructions
 

  • In a POT, heat 2 tbsp oil over high heat.
  • Season beef with salt and pepper to taste and quickly brown it on all sides.
  • Transfer beef to a PLATE.
  • In the same POT, add onions, ginger, garlic, and optional chili to taste.
  • Fry over medium-low heat for about 5 minutes until the onions turn translucent.
  • Return beef to the POT. Add Rendang spices. Mix well.
  • Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
  • Turn heat to low.
  • Cook for 2 to 4 hours until the beef is tender and most of the liquid has evaporated. Stir occasionally.
  • Remove LID, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef.
  • The Rendang is done when almost no sauce is left and the beef is dark brown.
  • Serve Rendang over rice or noodles with fresh vegetables.
  • Enjoy!

Notes

Notes/ Variations
▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
6
Jan, 2020
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

â–ª Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

Moroccan B’stilla

SpiceBreeze
B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • In a POT, melt 2 tbsp butter over medium heat.
  • Add onions and fry until translucent.
  • Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
  • Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
  • Take the chicken out. > Next see Filling #3.
  • Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
  • Stir in eggs and cook for about 2 minutes.
  • Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    25
    Sep, 2019
    Martinican Colombo de Poulet

    Martinican Colombo de Poulet

    How to cook 34 authentic global recipes without tedious planning.
    Martinican Colombo de Poulet

    Martinican Colombo de Poulet

    SpiceBreeze
    Colombo de Poulet is a popular dish in the eastern Caribbean Sea. The key ingredient is the spice bend Colombo powder (Poudre de Colombo) with brown mustard and white rice. You can find the seasoning at any market on the islands of Martinique and Guadeloupe. It's named after the capital of its origin, Sri Lanka.
    Share Pin Print
    hands-on time 30 minutes
    Course Main Course
    Cuisine Martinican
    Servings 3

    Ingredients
      

    Protein

    • 1.5 lbs chicken legs

    Fresh Produce

    • 1 acorn squash
    • 1 sweet potato
    • 1 lemon for juice
    • 1 onion finely chopped
    • 1 inch ginger grated

    Packaged Goods/Staples

    • salt & pepper
    • oil
    • 3 cups chicken broth
    • 1 tbsp starch corn or potato

    Colombo Culinary Spice Kit

    • Pouch [1] Anise seeds, cumin seeds, coriander seeds, brown mustard seeds
    • Pouch [2] Turmeric, cumin, coriander, fenugreek, brown mustard, black pepper, cloves, white rice

    Optional

    • chili peppers sliced

    Suggested Sides

    • cooked rice
    • plantain sliced, fried
    • cooked kidney beans
    • Caribbean rice & beans recipe

    Instructions
     

    Prepare

    • Cut vegetables into bite-size pieces.

    Marinate

    • Season the chicken legs with salt & pepper to taste, 2 tbsp lemon juice, and 2 tbsp oil.
    • Let them rest for 30 minutes.

    Fry

    • In a PAN, heat 2 tbsp oil over low-medium heat.
    • Fry Colombo [1] spices about 1 minute until fragrant.
    • Scoop the spices out. Set them aside.
    • Fry the onions until they turn translucent.
    • Add the ginger and chicken legs. Reserve the remaining marinade for later.
    • Fry the chicken legs on all sides until they turn light brown, turning frequently.

    Cook

    • Add the chicken broth, the remaining marinade, Colombo [2] spices, and salt to taste.
    • Return the fried spices.
    • Optionally, add chili peppers.
    • Cover, bring to a boil, and let cook over medium-low heat for 20 minutes.
    • Add the vegetables and continue to cook for approximately 10 minutes until all ingredients are cooked.
    • In a CUP, dissolve 1 tbsp starch in 2 tbsp cold water.
    • Stir the slurry into the sauce until the sauce thickens.

    Serve

    • Serve the chicken with sauce and rice.
    • Optionally, add beans and fried plantain.
    • Enjoy!

    Notes

    • Substitute the chicken with fish fillets (e.g. cod, halibut, haddock, pollack, bass) or shrimp and adjust the cooking time.
    • Substitute the vegetables with zucchini, potatoes, eggplant, or any pumpkin. Make sure to have two different kinds.
    • Add Caribbean Rice and Beans as a side.

    Enter the Culinary World

    Be Inspired | Explore your boundaries and creativity

    Join Now
    Explore
    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 a standout dish in Persian cuisine, traditionally enjoyed during Shabe Yalda, when families gather to celebrate the longest night of the year and welcome the start of winter. This rich stew owes its signature flavor to walnuts and pomegranates, creating a creamy, tangy, and subtly sweet taste. With a short shopping list and simple steps, the key to unlocking its heavenly flavor lies in slow, patient cooking.
    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.

    @ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.