Seasonal Archives | Page 23 of 36 | SpiceBreeze

4

Aug, 2020

Peruvian Anticuchos

Peruvian Anticuchos

Peruvian Anticuchos

Peruvian Anticuchos

SpiceBreeze

“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.

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Hands-on time 30

Course Main Course

Cuisine Peruvian

Servings servings

Ingredients

1 lb beef tenderloin or sirloin cut into thin 1-inch squares
1 lb potatoes cooked or baked
2-4 corn ears
12 skewers*)
1/2 red bell pepper
1 small onion
1/2 cup parsley and/ or cilantro packed
2 cloves garlic smashed
vinegar
oil
salt & pepper
!Culinary Spice Kit
Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto

Notes

▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.

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

Peruvian Anticuchos

“Anti-cucho” translates most likely to 'cuts from the Andes region'. Anticuchos have a long history dating back to the pre-Columbian era of the Incas. Initially, they were made with llama meat. The Spaniards changed the meat, added new spices, and put the meat on skewers. Today, anticuchos are preferably made of beef heart, chicken, or steak and most popular during National Holidays and at summer barbecues.

1 lb beef tenderloin or sirloin (cut into thin 1-inch squares)
1 lb potatoes (cooked or baked)
2-4 corn ears
12 skewers*)
1/2 red bell pepper
1 small onion
1/2 cup parsley and/ or cilantro (packed)
2 cloves garlic (smashed)
vinegar
oil
salt & pepper
!Culinary Spice Kit
Roasted garlic, Peruvian aji amarillo pepper, salt, cumin, black pepper, annatto

▪ Substitute beef with chicken breast or boneless pork chops, or with beef heart, the most popular version.
▪ Add to or substitute corn with onions, mushrooms, green asparagus, or bell peppers.
▪ Substitute corn ears with 3 cups frozen corn kernels and quickly fry them with the garlic in the PAN after the skewers are done.
▪ Add some fresh mint to the sauce.
*) Soak wooden skewers for 30 minutes in water before using them.

2

Aug, 2020

Greek Keftedes

Greek Keftedes

Greek Keftedes

Greek Keftedes

SpiceBreeze

These are perfect for your BBQ or just as a change for your weekday dinner. Keftedes are very juicy meatballs thanks to the added ingredients like milk. The Greek spice blend include herbs from dill to mint and warm spices from cinnamon to nutmeg with a hint of chili. Add fresh vegetables or salad, and of course, fresh bread.

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hands-on time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

Protein

1 lb ground beef *

Fresh Produce

1 onion finely chopped
2-5 cloves garlic finely chopped
0.5 bunch parsley finely chopped
1/2 English cucumber grated
1 tbsp lemon juice
1 tbsp finely chopped dill optional

Dairy

2 tbsp milk
1 egg
2 cups Greek yogurt plain **

Packaged Goods/Staples

2 oz breadcrumbs ***
chili flakes to taste optional
olive oil
salt & pepper

Culinary Spice Kit

1 pouch Keftedes spices Oregano, garlic, dill, cinnamon, mint, chili, nutmeg

Suggested Sides

fresh bread or cooked rice
fresh or grilled vegetables or mixed salad

Instructions

Fry

In a PAN, heat 1 tbsp oil over medium heat.
Fry onions until golden.
Add 2 cloves garlic for 1 minute, stirring frequently.
Drain.

Mix & Form

In a LARGE BOWL, mix fried onions & garlic, parsley, milk, egg, breadcrumbs, and Keftedes spices.
Add meat.
Add to taste: salt (1.25 tsp recommended), pepper, and chili (opt.). Mix well.
Form meatballs in the shape of a golf ball.

Bake

Preheat OVEN to 350°F.
Place meatballs on a greased BAKING SHEET with some space in between.
Bake them for about 10-15 minutes.
Try one after 10 and 12 minutes to make sure that they don't bake too long.

Tzatziki

In a BOWL, squeeze the liquid out of the cucumber.
Tip: Add liquid to a juice or smoothie.
Add garlic to taste, yogurt, lemon juice, dill (opt.), and 1 tbsp oil. Mix well.
Season with salt & pepper to taste.

Serve

Serve keftedes with tzatziki and your preferred sides.
Enjoy!

Notes

* Substitute beef with poultry or half pork.

** See online recipe to make it from common yogurt.

*** Substitute with ground nuts, e.g. almond meal.

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

4

Jul, 2020

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

Summer Aloo Gobi Matar

Indian Summer Aloo Gobi Matar

SpiceBreeze

Aloo Gobi Matar is a popular Indian curry with potato ("aloo"), cauliflower ("gobi"), and peas ("matar"). It's easy to make and quickly on your dinner table. We put our take on it with an ayurvedic spice blend that brings a touch of freshness to the dish, just right for the summertime. Alternatively, the spice blend makes an exotic rub for grilling.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

2 large potatoes cut into 1/2 inch dices
1/2 head cauliflower cut into 1 inch florets
1 cup frozen peas
1 onion finely chopped
2 large tomatoes finely chopped
2 cloves garlic grated
1/2 inch ginger grated
oil
salt

Culinary Spice Kit

Fennel cumin, turmeric, coriander, cardamom

Optional

1/2 lb chicken cut into 1 inch pieces
1/2 can garbanzo beans rinsed

Suggested Sides

cooked Basmati rice
Indian flatbread

Instructions

In a large POT, heat 2 tbsp oil over medium heat.
Add onions and cook until translucent.
Add garlic, ginger, Summer Aloo Gobi Matar spices, and tomatoes.
Cover and cook over low heat 5-10 minutes, stirring frequently.
Add the potatoes and cauliflower.
Optionally, add chicken or garbanzo beans.
Add 1 cup of water and salt to taste.
Cover. Bring to a boil.
Turn heat to low and cook for 15 to 25 minutes until all ingredients are almost tender.
Check in between if it needs a bit more water.
Add peas. Cook for another 5 minutes.
Serve Summer Aloo Gobi Matar over rice and/ or with flatbread. Enjoy!

Alternative Grill Recipe

Rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Grill until browned and cooked through.
Let rest for 5 minutes. Enjoy!

Notes

▪ Substitute water with coconut milk, heavy cream, or
yogurt.

▪ Alternative, rub Summer Aloo Gobi Matar spices and salt to taste into 1 lb chicken pieces, fish fillet, or steak.
Fry over high heat until brown and cooked through.

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

4

Jul, 2020

Greek Souvlaki

Greek Souvlaki

Greek Souvlaki

Greek Souvlaki

SpiceBreeze

Souvlaki is one of many national Greek dishes. Marinated meat is grilled on a stick and eaten straight off the skewer. The origins of souvlaki date back to ancient Greece where pieces of meat were grilled on a spit. During the Medieval era, Greek street vendors sold souvlaki in bread. However, in Turkey, it's believed that the Turkish shish kebab found its way to Greece and became the Greek souvlaki.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

1 lb pork tenderloin or lamb shank cut into 1/2 inch cubes
2 cups Greek yogurt
1/2 English cucumber grated
1-2 lemon
2 cloves garlic or more to taste, grated
olive oil
salt & pepper
4-12 skewers

Culinary Spice Kit

Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Optional Vegetable Addition for Skewers

1-2 zucchini or bell pepper cut into 1/2-inch pieces or slices
1 medium onion quartered

Suggested Sides

flatbread pita
French fries
baked potatoes wedges
cooked rice

Instructions

Prepare

In a CONTAINER, add 1/8 cup lemon juice, 1/8 cup olive oil, and Souvlaki spices. Mix well.
Add meat and salt to taste. Mix well.
Let marinate for 30 minutes.
Thread meat onto skewers.
Optionally, add vegetables in between.

Tzatziki

In a BOWL, add cucumber, garlic to taste, yogurt, and 2 tbsp olive oil. Mix well.
Season with salt & pepper to taste.

Grill

Grill or fry the skewers until cooked and browned on all sides.

Serve

Sprinkle 1-2 tbsp lemon juice over the meat.
Serve Souvlaki with Tzatziki and preferred sides.
Enjoy!

Notes

▪ Substitute pork with chicken breast or thighs, beef tenderloin, or 8 oz halloumi cheese.

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

3

Jul, 2020

Persian Kabob Koobideh

Persian Kabob Koobideh

Persian Kabob Koobideh

Persian Kabob Koobideh

SpiceBreeze

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It's important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers "hanging" over the fire so that the meat doesn't get in contact with the grill. This recipe is an easier weekday version.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

Protein

1 lb ground beef lamb, or chicken *

Fresh Produce

1 lemon for juice
1 red cabbage ** finely shredded
1 large onion grated
2 cloves garlic grated

Packaged Goods/Staples

oil
salt & pepper

Koobideh Culinary Spice Kit

Sumac, turmeric, black pepper, parsley

Optional

1 onion halved, thinly sliced
1 cup radishes thinly sliced

Suggested Sides

Lavash or pita bread
Basmati rice
Grilled vegetables
Sabzi Khordan ***

Instructions

Cabbage

In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
Add the cabbage and knead well.
Cover and let rest for 2 hours.

Prepare

In a BOWL, squeeze grated onions and discard most of the liquid.
Add garlic, Kabob Koobideh spices, salt to taste (recommended 1 tsp).
Mix well. Add meat. Knead well for 5 minutes.
Keep it in the fridge for 30 minutes.

Fry

Wet your hands with water.
Form 2 tbsp of meat into flat rectangle shaped meat patties. Make sure that they are as flat as possible.
In a PAN, heat 1 tbsp oil over medium heat.
Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
Serve the kabob with your preferred sides.
Enjoy!

Notes

* 2/3 beef, 1/3 lamb or all beef (20-30% fat), or ground chicken thighs.

** Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

*** Find the recipe for Sabzi Khordan here.

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

Persian Kabob Koobideh

Persian Kabob Koobideh

Kabob Koobideh is the most popular grilled ground meat in Iran and around the Persian Gulf. The meat is prepared differently to a burger. It’s important to knead the meat well to receive a texture that sticks to the skewers and turns out light when served. The kabob is traditionally grilled on wide flat metal skewers “hanging” over the fire so that the meat doesn’t get in contact with the grill. This recipe is an easier weekday version.

Protein

2 lb ground lamb (beef, or chicken)

Fresh Produce

1 lemon (for juice)
1 red cabbage* (finely shredded)
1 large onion (grated)
3 cloves garlic (grated)

Dairy

1 egg (whisked)

Packaged Goods/Staples

oil
salt & pepper

Suggested Sides & Toppings

Lavash or pita bread
cooked Basmati rice
onion & radish slices
grilled vegetables
Sabzi Khordan**
sumac

Koobideh Culinary Spice Kit

Sumac turmeric, black pepper, parsley

Cabbage

In a BOWL, mix 1 tbsp lemon juice, salt & pepper to taste, and 1 tbsp oil.
Add the cabbage and knead well.
Cover. Let it rest for 2 hours.

Prepare

In a BOWL, squeeze grated onions and discard all liquid.
Add garlic, salt to taste (recommended 2 tsp), egg, and Kabob Koobideh spices. Mix well.
Add meat. Knead well for 5 – 10 minutes.

Fry

Wet your hands with water.
Form 2 tbsp of meat into long, flat shaped meat patties.
In a PAN, heat 1 tbsp oil over medium heat.
Fry the kabobs for some minutes on each side until they are cooked and slightly browned.

Serve

Serve the kabob in bread and/or with rice and with cabbage.
Optionally, sprinkle the kabob with sumac and top it with onion & radish slices.
Add grilled vegetables or Sabzi Khordan**.
Enjoy!

* Substitute red cabbage with green cabbage, and/ or add some shredded carrots or apples.

** Recipe for Sabzi Khordan.

Main Course

Persian

sumac, turmeric

Creole Green Papaya Chutney

Creole Green Papaya Chutney

SpiceBreeze

When referring to green papaya the immature fruit is meant. Its flesh has less flavor than in the ripened state but is loved for the crunch.

Print

Cuisine Creole

Ingredients

1 green Papaya
1 red onion finely sliced
2 cloves garlic
2 limes for juice
olive oil
salt & pepper

Optional

fresh red chilies halved and finely sliced

Instructions

In a BOWL, finely grate the papaya into thin strips.
Sprinkle the papaya with salt to taste.
Cover and let rest for 15 minutes.
Squeeze the papaya until all its liquid is drained.
Season papaya with lime juice and pepper to taste.
In a PAN, heat 1 tsp oil and fry the onions until translucent.
Optionally, add chilies and stir for about half a minute.
Add the papaya. Mix well.
Cook over medium-low heat a couple of minutes until the papaya is tender. Stir occasionally.
Serve with Seychellois Kari Koko or Pwason Griye.

Notes

Substitute papaya with deseeded English cucumber.