Seasonal Archives | Page 20 of 34 | SpiceBreeze

2

Nov, 2020

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze

Coconut milk adds sweetness to the famous Malaysian Laksa soup and balances its sour-salty-hot flavor. In this adapted recipe shrimp paste and fish sauce are substituted with the more accessible anchovy paste and tamari or soy sauce. For a fish-free version of this delicious fragrant soup, skip the anchovy paste, substitute shrimp with chicken or tofu.

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Hands-on Time 30

Course Main Course

Cuisine Malaysian

Servings

Ingredients

1 lb fresh shrimp
2 cups mung bean sprouts
1/4 cup macadamia nuts
1 cup coconut milk
3 cups vegetable broth
4 oz rice noodles
1 cup shallots sliced
1 inch ginger chopped
2 cloves garlic chopped
1-2 lime or lemon for juice
tamari or soy sauce
oil
salt & pepper

Laksa Culinary Spice Kit

Lemongrass, galangal, turmeric, makrut lime, lime peel, chili

Optional

anchovy paste or fish sauce
fresh cilantro or mint leaves
fresh chilies sliced

Instructions

Spice Paste

In a BLENDER or small FOOD PROCESSOR, add ginger, garlic, shallots, nuts, Laksa spices, 2 tbsp tamari, and 1 tsp oil.
Blend until it becomes a smooth paste.
Add a bit of coconut milk if necessary.

Cook

Prepare noodles according to package instructions.
In a POT, heat 2 tbsp oil. Fry the spice paste for 2 minutes over medium-low heat, stirring constantly.
Add broth, coconut milk, bean sprouts, and shrimp.
Bring to a boil. Cook 5 minutes.
Add chilies to taste (opt.) and 1/4 cup lime juice or more to taste.
Adjust saltiness to taste with tamari or soy sauce, and/or anchovy paste or fish sauce.

Serve

To serve, fill noodles in individual bowls and add the soup.
Optionally, garnish with chopped cilantro or mint leaves.
Enjoy!

Notes

Substitute shrimp with small cubes of chicken, white fish, or tofu, or mix them.
Substitute bean sprouts with bamboo shoots or finely sliced cabbage.
Substitute macadamia nuts with peanuts or almonds.
Substitute noodles with cooked rice.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

1

Nov, 2020

Boeuff Stroganoff

Russian Boeuf Stroganoff

Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It is best paired with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink pepperberries are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

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Hands-on Time 30

Course Main Course

Cuisine French, Russian

Servings

Ingredients

Protein

1 lb beef sirloin (see notes for substitutes) cut in ½ stripes

Fresh Produce

8 oz mushrooms see notes for substitutes
1 onion chopped
3 cloves garlic shopped
1 orange for juice

Dairy

8 oz sour cream or heavy cream

Packaged Goods/Staples

1/8 cup red wine
8 oz wide noodles of your choice cooked
flour
vegetable oil
salt & pepper

Optional for Garnish

parsley or chives chopped

Boeuf Stroganoff Culinary Spice Kit

Pouch [1] juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
Pouch [2] pink pepperberries

Suggested Sides

noodles wide noodles recommended
rice any type
fresh side salad

Instructions

Prepare Beef

On a PLATE, season beef with salt & pepper to taste.
Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour. Shake off loose flour.

Cook

In a large PAN, heat 2 tbsp oil until sizzling.
Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
Transfer the beef to a PLATE. Cover.
In the same PAN, heat 1 tbsp oil.
Fry onions over medium heat until translucent.
Add garlic, mushrooms, and Stroganoff [1] spices.
Cook over medium heat until the mushrooms are almost cooked.
Add wine and cook until it’s evaporated.
Add orange juice and cream.
Bring to a boil and cook for 1-2 minutes. Turn off!
Return beef and stir to quickly reheat.

Serve

Serve sauce over noodles.
Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
Enjoy!

Notes

Variations

Substitute beef with veal, pork, chicken, or turkey.
Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Russian Boeuf Stroganoff

Russian Boeuf Stroganoff

This recipe is a new twist on Bœuf Stroganoff with a juniper-cacao based spice blend. It’s best with wide noodles, mushrooms, and beef. Optional, substitute one or all. Or add the sauce to a mushroom casserole with green beans or potatoes. Pink peppercorns are best when added at the end of cooking or sprinkled on the finished meal. Their flavor pairs perfectly with juniper.

Shopping List

1 lb beef sirloin (cut in ½ stripes)
8 oz mushrooms
1/8 cup red wine
8 oz sour cream or heavy cream
8 oz wide noodles of your choice (cooked)
1 onion (chopped)
3 cloves garlic (shopped)
1 orange for juice
flour
vegetable oil
salt & pepper

Optional for Garnish

parsley or chives (chopped)

Boeuf Stroganoff Culinary Spice Kit

Pouch [1] Juniper, roasted cacao, black pepper, allspice, cinnamon, cloves
Pouch [2] Pink peppercorns

Prepare

On a PLATE, season beef with salt & pepper to taste.
Add flour. Toss and turn the beef until it is covered on all sides with a thin layer of flour.

Cook

In a large PAN, heat 2 tbsp of oil until sizzling.
Fry the beef for about 2-3 minutes, until it’s slightly brown but not fully cooked.
Transfer the beef to a PLATE. Cover.
In the same PAN, heat 1 tbsp of oil.
Fry onions over medium heat until translucent.
Add garlic, mushrooms, and Stroganoff [1] spices.
Cook over medium heat until the mushrooms are almost cooked.
Add wine and cook until it’s evaporated.
Add orange juice and cream.
Bring to a boil and cook for 1-2 minutes. Turn off!
Return beef and stir to quickly reheat.

Serve

Serve sauce over noodles.
Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
Enjoy!

Variations

Substitute beef with veal, pork, chicken, or turkey.
Substitute beef or mushrooms with green beans or green asparagus. Add them with onions and fry until they are tender.
Substitute noodles with 2 cups of rice.

1

Nov, 2020

Cambodian Amok

Cambodian Amok

Cambodian Amok

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes.

Select Your Ingredients

Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.

Variations

Substitute fish with sirloin beef, tofu, or more vegetables.
For the beef: Cut the sirloin beef into 1/4-inch thin strips. Fry beef strips in oil over high heat to the desired doneness. Add the fried beef strips to the finished amok dish.
For the tofu:
(1) Prepare: Drain the tofu for 30 minutes. Cut the tofu into half-inch cubes.
(2) Optionally, bake tofu in the OVEN at 350°F for 2o minutes, turning tofu halfway. This gives the tofu an extra crunch.
(3) Substitute tofu for fish. Add the tofu, leaves, and remaining coconut cream altogether. Bring to a boil. Cook over medium-low heat until the leaves are soft.
Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

The Amok Culinary Spice Kit includes the following spices:

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Amok

Cambodian Amok

SpiceBreeze

Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.

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Hands-on Time 30

Course Main Course

Cuisine Cambodian

Servings

Ingredients

1 lb fish filet*) or chicken thighs cut into 1/2-inch strips
1 can coconut cream 13.5 oz
1 bunch green leaves mustard, collard, or dandelion, roughly sliced
1 onion chopped
3 cloves garlic sliced
cooked rice
vegetable or coconut oil salt

Optional (to taste)

lime or lemon juice
tamari or soy sauce or fish sauce
fresh red chilies chopped
fresh pineapple bite-size chunks

Amok Culinary Spice Kit

Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel

Instructions

In a large PAN, heat 2 tbsp oil over medium-low heat.
Fry onions with a pinch of salt until they turn translucent.
Add garlic and fry for 1 minute.
Add 1/2 cup of the coconut cream and Amok spices. Mix well.
Add fish or chicken and salt to taste.
Mix well. Cook for 3 minutes.
Add leaves and remaining coconut cream. Cover. Bring to a boil.
Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
Serve amok with rice.
Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
Enjoy!

Notes

*) for instance: snapper, cod, or tilapia

▪ Substitute fish with sirloin beef, tofu, or more vegetables.

▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.

31

Oct, 2020

Kashmiri Rogan Josh

Kashmiri Rogan Josh

Kashmiri Rogan Josh

Kashmiri Rogan Josh

SpiceBreeze

Rogan Josh is a signature dish from the mountain region of Kashmir. The preparation of this stew is as easy as it can get. The complex spice blend creates a rich flavor and intense color. We recommend using a good amount of chili; Kashmiri chilies are the best choice. They are less hot than cayenne pepper and color the dish pleasantly red

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Hands-on Time 30

Course Main Course

Cuisine Kashmiri

Servings

Ingredients

Protein

1.25 lb lamb^[1][2] stew or chicken thighs cut into 1-inch pieces

Fresh Produce - Optional

1 medium tomato chopped (optional)
1-2 fresh chilies sliced (optional)

Dairy

1/2 cup yogurt^[3] plain

Packaged Goods/Staples

0.5-1.5 cups broth beef, chicken, or vegetable
oil
salt & pepper

Rogan Josh Culinary Spice Kit

fennel, cardamom, asafoetida, cumin, turmeric, cinnamon, coriander, black pepper, cloves, mace

Suggested Sides

steamed or cooked basmati rice
bread naan, roti, or baguette
steamed or cooked broccoli, cauliflower, green beans, or zucchini
coleslaw, pickled vegetables, or a fresh salad

Instructions

Marinade

In a CONTAINER, add Rogan Josh spices.
Add 2 tbsp of oil or a bit more and stir until it’s a smooth paste.
Add meat and mix well.
Cover and let it marinate for 24 hours in the fridge.

Cook

In a large POT, heat 2 tbsp oil over high heat.
Add meat and fry until it’s browned on all sides. Stir frequently.
Optionally, add tomato and fry for a couple of minutes.
Add salt to taste, chili (optional), and 1/2 cup of broth.
Cover and let it cook over low heat until the meat is tender and falls apart.
Stir occasionally and add a bit of broth if necessary.
In a CUP, mix yogurt with 2 tbsp of the hot liquid from the POT.
Stir this mixture back into the POT. Optionally, add the remaining broth.
Let it cook for another 5 minutes.

Serve

Serve with your preferred sides.
Enjoy!

Notes

[1] Substitute lamb with beef, mutton, or goat stew.

[2] Substitute meat with diced eggplant and (sweet) potatoes.

Skip the marinade step. Add the Rogan Josh spices with the salt.

[3] Substitute yogurt with heavy cream or coconut milk.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

29

Oct, 2020

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

Bahraini Machboos

SpiceBreeze

Machboos or Majboos is claimed to be the national dish of the Kingdom of Bahrain. It is full of Arabian flavors. Different from other baharat spice blends, Omani baharat includes dried limes and roses. Dried limes, also called Loomi, Omani limes, or black limes, are an important ingredient in the cuisine around the Persian Gulf. No other lemon has this heavenly sweet-tangy citrus flavor.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Bahraini

Servings

Ingredients

2 lb chicken drumsticks
2 large tomatoes chopped
2 tbsp chopped cilantro or parsley
8 oz carrots shredded
2 cups hot chicken or vegetable broth
1 cup Basmati rice
1 large onion finely chopped
4 cloves garlic grated
1 inch ginger grated
2-3 lemon for juice
butter & oil
salt & pepper

Machboos Culinary Spice Kit

Pouch [1] Omani limes, roses, turmeric, cinnamon, paprika, cardamom, cloves, coriander, nutmeg
Pouch [2] Cardamom

Optional

1 green chile finely chopped
lemon wedges
dates
red onions sliced

Instructions

Prepare

Rinse rice and cover with cold water.
Add 1.5 tbsp lemon juice.
Let soak 1/2 - 24 hours in the fridge.
Drain. Set aside.
Season chicken with salt and pepper.

Cook

In a large POT, fry onions in 2 tbsp butter over medium heat until translucent.
Add garlic, ginger, chili (optional), and Machboos [1] spices.
Stir-fry for 2 minutes.
Add chicken, tomatoes, and broth.
Cover. Cook 20 minutes over medium-low heat.
Take chicken out and set aside.
Add rice and salt to taste. Mix well.
Cover. Bring to a boil.
Turn heat to low. Cook about 15 minutes until rice is cooked. Don’t stir!
Turn off. Mix in herbs.

Fry

In a PAN, heat 1 tbsp oil. Fry chicken over high heat until browned on all sides.

Salad

Mix carrots with Machboos [2] spices, lemon juice, salt & pepper, and 1 tbsp oil.

Serve

Serve chicken on top of rice and with the carrot salad. Add lemon juice to taste.
Optionally, serve with lemon wedges, dates, and sliced red onions.
Enjoy!

Notes

Substitute chicken with 1 lb fish filet or paneer. Don’t cook it. Only fry it.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

ann davis

2022-11-29

My daughter gave me a subscription as a Christmas present while our families were quarantining together. It was so much fun! It introduced us to several cuisines that were totally new to us. The recipes were easy to follow and the spices were transformative - fresh and pungent and delicious.

Jessica Brown

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

29

Oct, 2020

Greek Avgolemono

Greek Avgolemono

Greek Avgolemono

The basic recipe for Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend.

Soup, Pasta, or Else?

Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables either in the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is green asparagus, turnip, rutabaga, pumpkin, zucchini, and/or carrot.

Variations

Skip the chicken soup step and buy cooked shredded
chicken and chicken broth instead.
Substitute orzo with small noodles or cooked rice.
Add your favorite vegetables to the Avgolemono Soup.
Omit the chicken in the Avgolemono Soup.
Add 1-2 tbsp white wine and/or olive oil to the Base.
For a thicker soup, dissolve 1-2 tsp cornstarch in
2 tbsp cold water. Add it to the Avgolemono Base.

The Avgolemono Culinary Spice Kit includes the following spices:

Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals

Greek Avgolemono

Greek Avgolemono

SpiceBreeze

Greek Avgolemono is a healthy chicken soup thickened with eggs and seasoned with lemon juice to taste. Perfect for the cold season. We added a modern twist with our pink pepperberry-lemon thyme blend. Optionally, make a delicious Avgolemono pasta sauce. You can add your favorite vegetables to the soup or pasta sauce. Or pour the sauce over cooked or fried vegetables. A good fit is, for instance, asparagus, turnip, rutabaga, pumpkin, zucchini, and carrot.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

Protein

1 lb chicken pieces with skin*)

Produce

1 each celery, carrot, onion roughly cut
2 - 4 lemons for juice

Dairy

2 eggs

Option 1: Avgolemono Soup

1/4 cup orzo or any small noodles

Option 2: Avgolemono Pasta

12-16 oz fettuccini or other pasta cooked
1 onion finely chopped
olive oil

Avgolemono Culinary Spice Kit

Pink pepperberries, chives, lemon thyme, savory, green peppercorns, lemon crystals

Optional

Add 1-2 cups of your favorite vegetables cut into bite-size pieces (see suggestions above).
fresh parsley chopped

Instructions

Prepare Chicken

In a POT, bring 4 cups of water to a boil.
Add chicken, vegetables, and salt & pepper to taste.
Cook for 20 to 30 minutes until the chicken falls apart.
Take the chicken out and reserve the broth for later.
Remove the skin from the chicken and shred it with 2 forks.

Prepare Base

In a BOWL, add eggs and 2 tbsp lemon juice. Whisk.
Slowly stir in hot broth, 1 tbsp at a time, until the mixture reaches the temperature of the broth.

Option 1: Avgolemono Soup

To the POT, add orzo, 1 cup shredded chicken, additional vegetables (optional), hot Base, Avgolemono spices, and salt & lemon juice to taste.
Cook over medium heat for 6-10 minutes until the orzo is cooked ‘al dente’, stirring occasionally.
Serve with fresh parsley (optional). Enjoy!

Option 2: Avgolemono Pasta

In a PAN, fry onions in 2 tbsp of oil over medium heat until translucent.
Optionally, fry vegetables until cooked.
Add 2 cups of the chicken broth, 1 cup shredded chicken, hot Base, Avgolemono spices, and salt & lemon juice to taste.
Cook low for 5 minutes.
Serve sauce with cooked pasta. Enjoy!

Notes

*) Optional, buy broth and use cooked chicken or substitute the chicken with 1 lb vegetables, and skip step 'prepare chicken'.

Substitute orzo with 1 cup of cooked rice.
Substitute chicken with veal or pork and cook longer.
Add 1-2 tbsp white wine and/or olive oil to the eggs.
For a thicker soup, dissolve 1-2 tsp cornstarch in 2 tbsp cold water. Add it to the eggs.