Category Archives: Seasonal

  • Home   /  
  • Archive by category "Seasonal"
    • ( Page21 )
13
Nov, 2020
Spice up Thanksgiving

Thanksgiving Casseroles from Around the World

Spice up Thanksgiving

Spice Things Up for Thanksgiving

With Three Casseroles from Around the World

Thanksgiving is a time for family, laughs, and a scrumptious feast. Every year, we look forward to the classic turkey dinner, stuffing, and the usual sides. Why not spice things up a bit? 

Make your table a celebration of global flavors with exciting casseroles from around the world.

Share this post:
Share on Pinterest

Chilean Corn Casserole

Pastel de Choclo

The South American dish Pastel de Choclo (corn pie) will be right at home on your Thanksgiving dinner table. Similar to shepherd’s pie, this casserole features a main layer of beef or chicken but seasoned with a blend that is based on Peruvian peppers. The combination of additional ingredients is quite surprising with olives and hard-boiled eggs, and optional raisins. However, the best is the topping of sweet corn blended with basil and milk.

Pastel de Choclo is typically baked in a shallow clay pot, but a regular casserole dish or even a cast-iron skillet works just as well.

The wonderful thing about this dish is that it’s incredibly versatile and easy to whip up. Add or skip a layer, or make it vegetarian – the choice is yours.

Subscribe
Explore
Chilean Pastel de Choclo

Tip: Substitute the meat with turkey leftovers.

South African Bobotie

South African Meat Casserole

Bobotie

Rich and flavorful, bobotie is a popular South African dish. It was most likely influenced by the Malaysian and Dutch cuisine. The creamy meatloaf balances a sweet-sour-spicy flavor.

Bobotie consists of a savory minced meat base (lamb or beef) thickened with almonds and a thin top layer of an egg-milk mixture. The spice blend with dried mango (amchoor) really brings the flavors of this dish to life.

Don’t miss the apricot-ginger chutney to accompany this unique casserole.

Subscribe
Explore
Easy Cranberry Sauce DIY

Cranberry sauce is a classic Thanksgiving side dish that’s easy to make from scratch. All you need are fresh cranberries, a sweetener of your choice, and some common spices.

See the easy steps here.

Cranberry Season

Italian Lasagne in Padella

The classic Italian lasagna (ital: lasagne) makes a familiar yet flavorful addition to your holiday meal. Like many other casseroles from around the world, our lasagna is fast and easy to prepare (in a pan instead of an oven), and you can easily customize the ingredients to your liking.

Lasagna features alternating layers of lasagna pasta, ricotta cheese, tomato sauce, and mozzarella cheese. Spices like oregano, garlic, onion, marjoram, a pinch of chile and celery, and fresh basil round up this Mediterranean dish.

Serve alongside your other Thanksgiving dishes, or make it the main course for Black Friday lunch.

 

Subscribe
Explore
Italian Lasagne in Padella

These three casseroles will bring global flavors to your table while complementing the usual Thanksgiving fare. Give one (or all) a try this year to make your holiday meal a memorable one.

10
Nov, 2020
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

How to cook 34 authentic global recipes without tedious planning.
Moroccan Poulet aux Meslalla

Moroccan Poulet aux Meslalla

SpiceBreeze
Poulet aux Meslalla is a stew of chicken and olives with a slightly lemony gravy, also called olive chicken tagine. Tagines are originally cooked in the earthenware tagine pot. This recipe is the simplest version with a pure flavor dominated by saffron, lemons, and olives (or meslalla). The smell of saffron feels like home in a Moroccan family kitchen.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lb chicken without bones, skin on (*)

Fresh Produce

  • 1 large onion finely chopped
  • 0.5 lb potatoes cut into wedges
  • 0.5 cup parsley chopped
  • 0.25 cup lemon juice

Packaged Goods/Staples

  • 1 cup chicken or vegetable broth
  • 0.5 cup green olives
  • olive oil
  • salt & pepper

Poulet aux Meslalla Culinary Spice Kit

  • Paprika, cumin, garlic, ginger, saffron

Instructions
 

  • Cut chicken into pieces of about 2.5 x 2.5 inches.
  • In a large POT, add 2 tbsp olive oil, chicken, onions, Poulet aux Meslalla spices, and salt & pepper to taste. Mix well.
  • Add broth. Cover. Bring to a boil.
  • Reduce heat to medium-low and cook for 40 minutes. Stir occasionally. Add a bit of water if necessary.
  • Add potatoes and continue to cook for 10 minutes.
  • Add the olives and lemon juice. Mix well.
  • Continue to cook for 10 minutes.
  • Stir in the parsley.
  • Serve with your preferred salad and fresh bread to soak up the gravy.
  • Enjoy!

Notes

(*) If you prefer in-bone pieces, increase the amount to 2 lbs in total. 
Suggested Sides
  • baguette, white bread loaf, or flatbread
  • lettuce salad or cucumber-tomato-salad
Variations
  • Substitute the chicken with veal or lamb and adjust the cooking time.
  • Substitute half or all of the parsley with cilantro.
  • Use olives that are marinated in garlic.
  • Make Ras el Hanout or vegetarian Couscous aux Sept Légumes instead.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
2
Nov, 2020
Malaysian Laksa Lemak

Malaysian Laksa Lemak

How to cook 34 authentic global recipes without tedious planning.
Malaysian Laksa Lemak

Malaysian Laksa Lemak

SpiceBreeze
Coconut milk lends a touch of sweetness to the iconic Malaysian Laksa, perfectly balancing its bold sour, salty, and spicy flavors. In this adapted recipe, shrimp paste and fish sauce are replaced with easier-to-find anchovy paste and tamari or soy sauce. For a fish-free variation of this aromatic soup, simply omit the anchovy paste and swap the shrimp for chicken or tofu.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Malaysian
Servings 3

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.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
1
Nov, 2020
Boeuff Stroganoff

Russian Boeuf Stroganoff

How to cook 34 authentic global recipes without tedious planning.
Boeuff Stroganoff

Russian Boeuf Stroganoff

SpiceBreeze
This recipe offers a new twist on Beef Stroganoff with a juniper-cacao based spice blend. It pairs best with wide noodles, mushrooms, and beef. You can optionally substitute one or all of these ingredients. Alternatively, you can 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.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine French, Russian
Servings 3

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.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

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

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

Cook

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

Serve

  1. Serve sauce over noodles.
  2. Sprinkle with Stroganoff [2] spices to taste and fresh herbs (optional).
  3. 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

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

Discover New Flavors Every Month
Cambodian Amok
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.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Cambodian
Servings 3

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. 
â–ª Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.
31
Oct, 2020
Kashmiri Rogan Josh

Kashmiri Rogan Josh

How to cook 34 authentic global recipes without tedious planning.
Kashmiri Rogan Josh

Kashmiri Rogan Josh

SpiceBreeze
Rogan Josh is a celebrated dish from the scenic mountains of Kashmir. This aromatic stew is surprisingly simple to prepare, yet its intricate spice blend delivers a depth of flavor and a vibrant red hue. For the best results, we recommend a generous amount of chili—Kashmiri chilies are ideal. They impart a milder heat compared to cayenne pepper and naturally enhance the dish's rich color.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Kashmiri
Servings 3

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. 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.