Holidays Archives | Page 8 of 11

Jan, 2020

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.

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hands-on time 30

Course Main Course

Cuisine Indonesian

Servings

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

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Jan, 2020

Taiwanese Ló͘-bah-png

SpiceBreeze

Ló͘-bah-png or in Chinese "lǔ ròu fàn" translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.

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Cuisine Taiwanese

Servings

Ingredients

Protein

1 lb ground meat (see notes *)

Fresh Produce

2 medium shallots halved and sliced
1 inch ginger grated

Packaged Goods/Staples

1/3 cup soy sauce (see notes **)
1/8 cup cooking or white wine
2 tsp sugar brown recommended
oil

Optional

1 cup sliced mushrooms shiitake mushroom, portabello, or button mushrooms
3-4 hard-boiled eggs peeled

Suggested Sides

cooked rice or noodles of your choice
8 oz bok choy or Savoy cabbage sliced and steamed

Culinary Spice Kit:

Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) or 1-2 tsp of a high quality blend of Chinese Five Spice

Instructions

Step 1

In a POT, heat 1 tbsp oil over medium heat.
Add shallots and fry until they turn brown.

Step 2

Add ginger and meat.
Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

Optionally, add mushrooms. Fry for 5 minutes.

Step 4

Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

Optionally, place the eggs in the sauce.

Step 6

Cover and cook over medium-low heat for 1 hour, stirring occasionally.
Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

Add a large amount of rice or noodles.
Scoop the meat on top.
Note: It’s supposed to be less meat than rice or noodles.
Add sauce to taste.
Top with eggs (opt.), and bok choy or cabbage.

Notes

Notes/ Variations

*) Pork is the most authentic. Beef or poultry works well too.

**) Click here for recommendations on substitutes.

▪ Substitute shallots with 1 cup of fried onions and add them in step 4.

▪ Add garlic, or substitute ginger with 2 cloves garlic.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Taiwanese Ló͘-bah-png

Ló͘-bah-png or in Chinese “lǔ ròu fàn” translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.

Protein

1 lb ground meat ((see notes *))

Fresh Produce

2 medium shallots (halved and sliced)
1 inch ginger (grated)

Packaged Goods/Staples

1/3 cup soy sauce ((see notes **))
1/8 cup cooking or white wine
2 tsp sugar (brown recommended)
oil

Optional

1 cup sliced mushrooms (shiitake mushroom, portabello, or button mushrooms)
3-4 hard-boiled eggs (peeled)

Suggested Sides

cooked rice or noodles of your choice
8 oz bok choy or Savoy cabbage (sliced and steamed)

Culinary Spice Kit:

Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) (or 1-2 tsp of a high quality blend of Chinese Five Spice)

Step 1

In a POT, heat 1 tbsp oil over medium heat.
Add shallots and fry until they turn brown.

Step 2

Add ginger and meat.
Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

Optionally, add mushrooms. Fry for 5 minutes.

Step 4

Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

Optionally, place the eggs in the sauce.

Step 6

Cover and cook over medium-low heat for 1 hour, stirring occasionally.
Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

Add a large amount of rice or noodles.
Scoop the meat on top.
Note: It’s supposed to be less meat than rice or noodles.
Add sauce to individual taste.
Top with eggs (opt.), and bok choy or cabbage.

Notes/ Variations

*) Pork is the most authentic. Beef or poultry works well too.

**) Click here for recommendations on substitutes.

▪ Substitute shallots with 1 cup of fried onions and add them in step 4.

▪ Add garlic, or substitute ginger with 2 cloves garlic.

Taiwanese

fennel, Sichuan pepper, star anise

Jan, 2020

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

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.

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).

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hands-on time 30

Course Main Course

Cuisine Moroccan

Servings

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

Sep, 2019

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.

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hands-on time 30

Course Main Course

Cuisine Martinican

Servings

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

Feb, 2019

Persian Khoresh 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

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.

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

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.

Nov, 2018

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor.

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden.

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Variations

Substitute meat with lentils (see tips).
Substitute almonds with other nuts.
Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
Continue with the original instructions.

You have two options for the lentils:

The fastest way is to use cooked lentils from a can.
Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.

South African Bobotie

SpiceBreeze

Bobotie is a beloved South African dish, blending influences from Malaysian and Dutch cuisines. This creamy, spiced meatloaf offers a perfect balance of sweet, sour, and spicy flavors. For a quicker twist, it can be prepared as a stir-fry in a pan. The signature spice blend includes dried mango, known as amchoor, adding a tangy note. Pair it with a rich apricot-ginger chutney for an unforgettable taste experience!

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Hands-on Time 30

Course Main Course

Cuisine South African

Servings

Ingredients

Shopping list

1.5 lbs ground lamb or beef or mixed
1/2 cup ground almonds
2 medium onions chopped
3 large eggs
3/4 cup milk
1/4 cup lime or lemon juice
1 tbsp white vinegar
2-5 tsp sugar
butter & oil
salt & pepper

Suggested Sides

Cooked rice, opt. colored with turmeric
Apricot-ginger-chutney (recipe in the blog)
Salad of your choice
Steamed root vegetables

Culinary Spice Kit

Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions

Meat

In a PAN, heat 2 tbsp butter.
Fry onions over medium-low heat until golden.
Add meat, salt to taste, and Bobotie [1] spices.
Stir-fry meat until it is crumbled and cooked.
In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
Add this egg-milk, sugar, and almonds to the meat. Mix well.
Stir in vinegar and lime juice. Adjust salt.
Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

Preheat the OVEN to 350°F.
In a BOWL, whisk 2 eggs.
Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
Pour mixture over the meat.
Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).

▪ Substitute almonds with other nuts.

▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Category Archives: Holidays

Jan, 2020

Indonesian Rendang

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Rendang Culinary Spice Kit

Suggested Sides

Instructions

Notes

Enter the Culinary World

Jan, 2020

Taiwanese Ló͘-bah-png

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Optional

Suggested Sides

Culinary Spice Kit:

Instructions

Step 1

Step 2

Step 3 (optional)

Step 4

Step 5 (optional)

Step 6

Serve Ló͘-bah-pn̄g in bowls

Notes

Enter the Culinary World

Taiwanese Ló͘-bah-png

Protein

Fresh Produce

Packaged Goods/Staples

Optional

Suggested Sides

Culinary Spice Kit:

Step 1

Step 2

Step 3 (optional)

Step 4

Step 5 (optional)

Step 6

Serve Ló͘-bah-pn̄g in bowls

Jan, 2020

Moroccan B'stilla

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

Variations

Moroccan B’stilla

Ingredients 1x2x3x

Protein

Fresh Produce

Dairy

Packaged Goods/Staples

B'stilla Culinary Spice Kit

Optional Garnish

Instructions

Filling #1 Almond Sugar

Filling #2 Sauce

Filling #3 Meat

Assembly

Bake

Serve

Enjoy!

Notes

Sep, 2019

Martinican Colombo de Poulet

Ingredients 1x2x3x

Protein

Fresh Produce

Packaged Goods/Staples

Colombo Culinary Spice Kit

Optional

Suggested Sides

Instructions

Prepare

Marinate

Fry

Cook

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients

Ingredients