Category Archives: Holidays

19
Dec, 2024
Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Yield: 3

Shiro brings the authentic, earthy taste of Ethiopia right to your kitchen. Made with premium garbanzo bean flour and seasoned with authentic traditional spices, this shiro mix creates a deeply flavorful and smooth stew. It’s a beloved, protein-rich dish that’s easy to prepare. Serve Shiro with injera or your favorite flatbread for a comforting meal that’s full of Ethiopian warmth and tradition. Perfect for vegan, gluten-free, and plant-based diets.

There are two versions to enjoy: Alicha Shiro offers mild flavors, while Mitten Shiro brings a bold, spicy kick.

Ingredients

  • 1/4 cup ore more of Alicha Shiro or Mitten Shiro
  • 1 onion, finely chopped (optional)
  • oil

Instructions

1. Dissolve Shiro in cold water.   

Use about 1/2 cup water per 1/4 cup of Shiro.

2. Optionally, brown chopped onions in neutral oil.

3. Add the Shiro-water-mix, stirring constantly.

4. Add hot water until your desired consistency.

5. Bring to a boil. Simmer for 10 minutes.    

Stir frequently. Add hot water is necessary.

Notes

Variation Options

  • Substitute water with broth.
  • Add 1 tomato and/or jalapeno, finely chopped.
  • Add more water or broth until it has the consistency of a gravy. Pour it over a vegetable dish to add protein.
  • Serve it with injera or any bread of your choice.

© Recipe: SpiceBreeze
Cuisine: Ethiopian / Category: Africa
Ethiopian Shiro Wot
3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
2
Oct, 2024
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně

Jump to Short Chicken Recipe
Jump to Authentic Beef Recipe
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Short Chicken Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 30 minutes
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb chicken pieces of your choice [1]

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy and Packaged Goods/Staples

  • 1/2-1 cup sour cream [3]
  • 1-2 cup whipped cream optional
  • butter or oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [4] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Roughly chop the vegetables.

Cooking the Vegetables and Chicken

  • In a POT, cook onions in 2 tbsp of butter over medium heat until translucent.
  • Add vegetables and cook for 5 minutes while stirring frequently.
  • Add 5 cups water, the chicken, Svíčková spices, and salt to taste. Bring to a boil.
  • Cook over medium-low heat for 20 minutes, or until the chicken is cooked and the vegetables are tender.
  • Take the chicken out and keep it warm.

Cook the Gravy

  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Stir in ½ cup of sour cream (or more to taste).
  • To thicken the gravy, add a flour slurry [5] if desired.
  • Cook over low heat for 5 to 10 minutes, stirring occasionally.

Serve

  • Serve the creamy gravy over the chicken, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Find the authentic recipe with beef here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Substitute with heavy cream if you prefer it sweeter.
[4] Find the recipe on our blog.
[5] Find the instructions on our blog.
Czech Svíčková na Smetaně

Czech Svíčková na Smetaně - Authentic Beef Version

SpiceBreeze
This beloved Czech dish, has a name that sparks curiosity. While *svíčka* means "candle" in Czech, one theory links it to medieval feasts held by candlelight. This classic dish features tenderloin, cooked with vegetables, seasoned with juniper and allspice. The vegetables are blended with gravy and cream into a velvety sauce. Served with cream, dumplings, and cranberry sauce, Svíčková perfectly balances savory and sweet flavors, earning its place as a true Czech fall favorite.
This recipe works well with beef, pork, chicken, or a plant-based tenderloin.
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hands-on time 1 hour
Course Main Course
Cuisine Czech
Servings 3

Ingredients
  

Protein

  • 1 lb beef tenderloin or sirloin [1]
  • 2 oz bacon cut into 1 inch slices

Fresh Produce

  • 1 medium onion finely chopped
  • 2 small carrots [2]
  • 2 medium parsnips [2]
  • 3 celery stalks [2]
  • 1 lemon for juice

Dairy & Packaged Goods/Staples

  • 4 tbsp butter
  • 1 tbsp white vinegar
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • 1-2 cup whipped cream optional
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Onion, allspice, juniper, black peppercorn, marjoram, thyme, bay leaves, celery 

Suggested Sides

  • cranberry sauce [3] or dried cranberries
  • bread or potato dumplings, or gnocchi
  • potatoes, boiled or mashed

Instructions
 

Prepare

  • Chop the vegetables into bite-size chunks.
  • Make 3 to 5 deep slits in the meat, being careful not to cut all the way through. Tuck bacon slices into each slit.

Cooking the Vegetables and Meat

  • In a POT, heat the remaining bacon until it releases some fat.
  • Add the meat and sear over high heat on all sides until browned. Remove the meat and set aside.
  • Melt 2 tbsp butter over medium heat.
  • Add onions and cook until translucent.
  • Add the vegetables and 1 tbsp vinegar. Mix well.
  • Cook for 10 minutes or until the vegetables turn slightly golden, stirring frequently.
  • Return the meat to the pot. Add 5 cups water, Svíčková spices, and salt to taste. Cover. Bring to a boil.
  • Cook over medium-low heat for 90 minutes, or until the meat and vegetables are tender.
  • Take the meat out and keep it warm.

Prepare the Gravy

  • In a small POT, melt butter over medium heat.
  • Add 2 tbsp flour and stir constantly for about 2-3 minutes until the mixture turns golden brown.
  • Slowly add 1 cup of milk while whisking continuously.
  • When all is well incorporated, add mixture to the big pot with the vegetables.
  • Use a hand blender to purée the vegetables into a smooth sauce.
  • Cover and continue to cook over low heat for 15 minutes.
  • Stir in 1 cup of heavy cream (or more to taste). Mix well.

Serve

  • Serve the creamy gravy over the meat, topped with whipped cream, cranberry sauce, and your favorite side dish.
  • Finish with a sprinkle of lemon juice to taste.

Notes

[1] Alternative: pork tenderloin
For the quick version with chicken, see our recipe here.
[2] Alternative Vegetables:
  • for carrots: Jerusalem artichoke, pumpkin, sweet potato
  • for parsnip: turnip, rutabaga, kohlrabi
  • for celery stalks: celery root
[3] Find the recipe on our blog.

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3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
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hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.

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30
Dec, 2023
North African Ras El Hanout

North African Ras El Hanout

How to cook 34 authentic global recipes without tedious planning.
North African Ras El Hanout

North African Ras El Hanout

SpiceBreeze
When a spice shop owner in North Africa uses its magic to create an extraordinary spice blend, it is called Ras El Hanout, "head of the shop". The quantity and quality of the selected spices depend on the wealth of the customer. This recipe includes a blend of 23 ingredients, including precious long pepper, grains of paradise, rosebud, and mace. You will love it!
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Algerian, Egyptian, Moroccan, Tunisian
Servings 3

Ingredients
  

  • 1.25 lb chicken breast or thighs cut into 1/2 inch strips
  • 1 lb white carrots roughly cut
  • 1/2 lb turnips roughly cut
  • olive oil
  • salt & pepper

Ras El Hanout Culinary Spice Kit

  • Cumin, coriander, paprika, black pepper, nutmeg, allspice, grains of paradise, ginger, nigella, caraway, cinnamon, rosebud, mace, anise, brown mustard, turmeric, chamomile, long pepper, cardamom, fenugreek, cloves, chili, lavender

Suggested Sides

  • couscous
  • rice
  • boiled potatoes

Instructions
 

Vegetables

  • In a POT, steam carrots and turnips or cook them over low heat in a little bit of water with salt to taste.
  • Use only as much water as needed to prevent the vegetables from burning.
  • Once the vegetables are tender, mash them with a fork or potato masher. Add salt & pepper to taste.

Chicken

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add the chicken, Ras El Hanout spices, and salt to taste. Mix well.
  • Fry the chicken until it is cooked through and turned brown on all sides.

Serve

  • Serve the chicken on a bed of vegetable mash with your preferred sides.
  • Enjoy!

Notes

  • Substitute the chicken with turkey, lamb or pork tenderloin, sirloin beef, or your preferred steak. For lamb or beef, fry it to your desired doneness.
  • If you really want to miss out on the turnips, substitute them with potatoes.
  • Substitute white carrots with colored carrots.
Alternatively, use the Ras El Hanout spices for one of the following recipes:

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2
Dec, 2023
Ethiopian Fasolia

Ethiopian Fasolia

How to cook 34 authentic global recipes without tedious planning.
Ethiopian Fasolia

Ethiopian Fasolia

SpiceBreeze
Discover the enchanting flavors of Ethiopia through the aromatic wonder that is Fasolia. Picture a culinary mosaic where green beans and carrots unite, bathed in a fragrant blend of spices that beckons to the heart of East African tradition. As you indulge in the tender embrace of these stewed vegetables, allow the rich tapestry of Ethiopian cuisine to unfold on your palate. Fasolia is not just a dish; it's a sensory voyage, inviting you to savor the essence of vibrant markets and diverse landscapes, and relish in the cultural symphony that defines Ethiopian gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Ethiopian
Servings 3

Ingredients
  

Fresh Produce

  • 1 large (red) onion halved and thinly sliced
  • 1 lb carrots cut into sticks [1] [2]
  • 1 lb green beans trimmed and sliced [1]
  • 1-2 fresh green chilies (optional)

Packaged Good/Staples

  • oil

Culinary Spice Kit

  • Turmeric, garlic, ginger, onions, basil, ajwain, cardamom, fenugreek

Suggested Proteins

  • 1 can garbanzo beans rinsed [3]
  • fried or grilled chicken thighs or breast small strips or bite-size pieces
  • grilled steak
  • beef or chicken stew

Suggested Sides

Instructions
 

  • Heat a large POT to medium-high heat.
  • Add onions and 1/2 tsp salt.
  • Cook over medium heat for 5-15 minutes, stirring frequently, until the onions have softened and turned slightly golden.
  • Add 1/4 cup of oil and fry onions for 5 minutes.
  • Add the carrots and Fasolia spices, cooking for 5 minutes, stirring frequently.
  • Add the green beans and garbanzo beans (optional). Cover the pot.
  • Continue cooking over low-medium heat for approximately 15-20 minutes until the beans and carrots are very tender, stirring occasionally.
  • Add salt to taste and optionally fresh green chilies.
  • Serve fasolia with your preferred protein and sides.

Notes

[1] Cut all vegetables into approximately 1.5-inch long sticks.
Alternative vegetables - Mix your own combination or go with one of these:
  • one of: green beans or green cabbage or collard greens
  • and one of: potatoes or carrots or beetroots
  • or two of: potatoes or carrots or beetroots
[2] Cut the thin part of the carrots into quarters and the thicker parts into pieces of similar thickness.
[3] Optionally, add garbanzo beans together with the green beans.
[4] From an Ethiopian store, if available, or try our shortcut recipe below.
 
Ethiopian Injera

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

  • 3/4 cup teff flour
  • salt
  • baking soda
  • 2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

© Recipe: SpiceBreeze
Cuisine: Ethiopian
Ethiopian Fasolia
 

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