Seasonal Archives | Page 25 of 36 | SpiceBreeze

23

Apr, 2020

Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

SpiceBreeze

Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.

Pin Print

hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
2 green bell peppers: halved & sliced
2 red bell peppers halved & sliced
2 large onions halved & sliced
2 cloves garlic chopped
2-3 limes or lemons
olive oil
salt & pepper

Suggested Side

12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

Pouch [1] Smoked paprika, cumin, white pepper, oregano
Pouch [2] Jalapeño pepper

Instructions

Marinade

In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
Cover and let marinate for 2-24 hours in the fridge.

Fry

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
Transfer them to a BOWL and set aside.

Fry Meat

In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
Enjoy!

Notes

▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.

▪ Substitute meat with zucchini or eggplant.

▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.

Tip: Quickly reheat the tortillas in a PAN without oil.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

2

Apr, 2020

Bibimbap

Korean Bibimbap

Korean Bibimbap

Korean Bibimbap

SpiceBreeze

Bibimbap is a bowl of rice with plenty of toppings. Traditionally, it was an easy way to use up leftovers. Customize the dish to your liking with any vegetable from your fridge. Our blend of miso and shiitake mushrooms creates a flavor similar to hard to source Korean bean paste.

Pin Print

Cuisine Korean

Servings

Ingredients

Shopping List

1 lb sirloin steak thinly sliced
18 oz vegetables for instance:
1/3 mung bean sprouts
1/3 spinach and
1/3 thinly cut vegetables*
3-4 sunny-side-up eggs
6 cups cooked rice
2 cups sesame seeds
6-12 cloves garlic grated
soy sauce or tamari**)
honey, agave syrup, or sugar
oil sesame oil recommended

Culinary Spice Kit

Pouch [1] Red miso (fermented soybeans and salt), Shiitake mushroom
Pouch [2] Korean chili pepper flakes

Optional: Kimchi

1 head Napa cabbage sliced into 1/2 inch strips
1 bunch green onions finely sliced
1 inch ginger grated
3 cloves garlic grated (or up to 1/2 head to taste)
agave syrup, honey, or sugar optional, to taste (recommended 1 tsp per lb)

Instructions

Marinade

In a CONTAINER, mix 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated garlic, 1 tbsp sesame seeds, and 1 tbsp oil.
Add meat. Mix well.
Cover and let marinate in the fridge overnight.

Bibimbap sauce

In a small BOWL, mix 1/8 cup of water, 1 tbsp sesame seeds, 1/2 tbsp honey, Bibimbap [1] spices, 2 tsp soy sauce, and 2 tbsp oil.
Add to taste: garlic, Bibimbap [2] spices, more soy sauce.

Fry toppings

In a PAN, fry each vegetable separate quickly until soft over medium heat in 1 tbsp oil, 1 tsp sesame seeds, salt to taste, and 1 tsp grated garlic.
Set aside.
Repeat with the meat but without sesame seeds and garlic.

Serve

Arrange all toppings on a large serving dish.
Serve eggs, rice, sauce, and remaining sesame seeds separately.
To assemble, fill a bowl with a cup of rice.
Arrange toppings and sprinkle with sesame seeds.
Drizzle with sauce. Place egg on top.
Dig in and enjoy!

Optional: Kimchi

In a CONTAINER, place the cabbage and toss with salt (2 tbsp per lb).
Add a bit of water to just cover the cabbage.
Cover. Let sit overnight at room temperature.
Drain the liquid into a CONTAINER. Save for later.
Rinse and squeeze out excess water.
In a BOWL, mix ginger, garlic, syrup (optional), and Bibimbap [2] spices to taste.
Add green onions and cabbage. Mix very well.
In a small CONTAINER, press kimchi into it and cover with the saved liquid.

Notes

* Zucchini, carrots, cabbage, radish, bell pepper, bok choy, cucumber, mushrooms, onions, broccoli.

▪ Substitute beef with chicken breasts or thighs.

▪ Substitute meat protein with portabello mushrooms and black rice instead of white rice. Add marinade after the mushrooms are fried.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

1

Apr, 2020

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

Indian Masoor Dal

SpiceBreeze

No matter the occasion, this easy and fast Indian lentil soup will lighten up your mood. Its aromatic spice blend will cover your home with an exotic breeze and transfer you into a dream of wellness and relaxation. Coconut milk adds a hint of sweetness. Select from plenty of toppings to make it your personal feel-good-favorite.

Pin Print

Hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

2 cups red lentils well rinsed
1 cup tomato puree
1 can coconut milk 13.5 oz
1 onion finely chopped
2 cloves garlic grated
oil *
salt

Masoor Dal Culinary Spice Kit

Cumin, cardamom, cinnamon, cloves, lemon verbena, turmeric, white pepper, yellow mustard, chili, coriander

Optional Toppings

fresh cilantro or parsley chopped
coconut flakes
raisins
plain yogurt
fresh chili sliced

Instructions

In a large POT, heat 2 tbsp oil over medium-low heat.
Add onion and fry until they turn translucent.
Add garlic and Masoor Dal spices.
Sauté 30 - 60 seconds, stirring constantly.
Add lentils, 3 cups of water, tomato puree, coconut milk, and salt to taste.
Cover. Bring to a boil.
Turn heat to low. Cook 15 - 20 minutes until the lentils are tender, stirring frequently.
Serve Masoor Dal in bowls.
Optionally, top the soup with cilantro, parsley, coconut flakes, raisins, plain yogurt, and/or fresh chili to taste.
Enjoy!

Notes

* Preferably ghee or coconut oil if available.

Substitute coconut milk with heavy cream.

Add cooked chicken and 1 cup chicken broth.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

19

Mar, 2020

Pesto homemade

Italian Pesto Genovese Homemade

Pesto homemade

Quick Homemade Pesto

SpiceBreeze

Are you a fan of fresh homemade pesto? The original recipe for Pesto Genovese from the region of Genoa in North Italy dates back to the 8th century. Want to try it? We made it a bit easier for you. It takes only a few minutes - Promise!

Pin Print

Cuisine Italian

Servings

Ingredients

2 oz fresh basil leaves
1/2 cup olive oil good quality!
1/2 cup grated parmesan or mixed with pecorino
1 tbsp pine nuts
2-3 cloves garlic optional
sea salt to taste

Instructions

Wash the basil leaves, pat dry, and place them in a container in the freezer for 1/2 hour.
Put the bowl and blades of the food processor in the fridge for 1/2 hour.
Blend all ingredients, except the basil, in the food processor until it becomes a smooth paste.
Add the basil and blend until the pesto consistency looks right to you.
Enjoy!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

4

Mar, 2020

Pollo con Pesto

Italian Pollo con Pesto al Forno

Italian Pollo con Pesto

Italian Pollo con Pesto al Forno

SpiceBreeze

Pollo con Pesto al Forno is an easy baked chicken. Just perfect for a weeknight. Our spice blend includes sun-dried tomatoes and precious pine nuts. We skipped the cheese to avoid preservatives. Alternatively, you can sprinkle the blend on a margarita pizza, or pasta with tomato or cheese sauce.

Pin Print

Cuisine Italian

Servings

Ingredients

Shopping List

2 pieces chicken breasts cut into 4 thin(halved horizontally)
8-12 oz mozzarella cut into thin slices
2 large tomato/es cut into thin slices
1-2 cup grated Parmesan cheese
olive oil
salt & pepper

Suggested Sides

Cooked orzo, baked or mashed potatoes, or French fries.
Green asparagus, kale or lettuce salad, or sautéed spinach.

Culinary Spice Kit

Basil, garlic, sun-dried tomatoes, pine nuts, salt, black pepper.

Instructions

Prepare

Preheat the OVEN to 350°F.
Season chicken with salt & pepper to taste.
Mix Pesto spices with 1/4 cup parmesan cheese and 3/8 cup olive oil.
In a BAKING DISH, spread a thin layer of oil on the bottom.
Add the chicken halves in one layer.
Spread the pesto mixture evenly onto the chicken.

Assemble

Place tomato slices in one layer on top.
Sprinkle with parmesan cheese to taste.
Add mozzarella slices as the last layer.
Sprinkle with salt & pepper to taste.

Bake

Bake the chicken for about 20 minutes.

Alternative Vegetarian Version

Cut zucchini lengthwise in half and scoop out the middle.
Season the inside with salt & pepper to taste.
Dice the scooped out flesh and add it to the Pesto mixture.
Fill it back into the zucchini.
Place the zucchini in the greased BAKING DISH.
Continue with the assemble and bake steps of the recipe above.
Enjoy!

Notes

▪ Substitute chicken with zucchini and follow the vegetarian version.

▪ Substitute chicken with fish filet.

▪ Substitute mozzarella with your preferred cheese.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

4

Mar, 2020

Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi

Togolese Gboma Dessi

SpiceBreeze

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That's the kind of comfort food that you can't stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it's seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Pin Print

Cuisine Togolese

Servings

Ingredients

Protein

2 lbs chicken* thighs or breast cut into 1-inch pieces
8 oz smoked protein (optional) fish. meat, or shellfish

Fresh Produce

2 medium onions chopped
3 cloves garlic finely chopped or grated
1 inch fresh ginger grated
1-3 whole fresh Habanero pepper (optional) hot
1 lb baby spinach** washed

Packaged Goods/Staples

3 tbsp tomato paste
2 cups chicken broth
1/4 cup ground pumpkin seeds** with shell if possible
oil
salt

Culinary Spice Kit

Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

Polenta, mashed potatoes, or rice.

For Optional Long Version

1 carrot cut into 2 inch pieces
1 stalk celery cut into 2 inch pieces
1 medium onion quartered
2 bunch bunch spinach (about 1.5 lbs), roughly chopped, washed (instead of the baby spinach)

Instructions

Fry Chicken*

Season the chicken on all sides with salt to taste and Gboma Dessi spices.
In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
Set aside and keep warm.

Cook Sauce

In a large POT, heat 2 tbsp oil over medium heat.
Add onions and garlic.
Fry over medium-low heat until soft.
Stir in tomato paste, and optionally ginger.
Add broth and ground pumpkin seeds***.
And salt and whole peppers (optional) to taste. Mix well.
Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

Fill POT with the spinach**.
Mix gently and cook over low heat until the volume of the spinach is reduced.
Stir occasionally.
Stir in chicken and optional smoked protein.

Serve

Serve with your preferred side.
Enjoy!

Cook Chicken (for Optional Long Version)

In a POT, bring 1 quart of salted water to a boil.
Add onion quarters, carrots, celery, and chicken.
Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
Take the chicken out and strain the broth. Keep it for later.
Continue with the steps in 'Fry Chicken' above.

Cook Spinach** (for Optional Long Version)

In a POT, bring 2 quarts of salted water to a boil.
Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
Place the spinach in a BOWL with cold water. Drain.
With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

Follow the steps in 'Cook Sauce' above.
Add chicken and optional protein. Mix well.
Add spinach and mix gently.
Cook for about 5 minutes to reheat the spinach.

Notes

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Togolese Gboma Dessi

Togolese Gboma Dessi

Gboma Dessi from the small African country Togo contains big loads of green spinach in a tomato stew with a distinct flavor profile. Fried chicken or beef is mixed in as well. That’s the kind of comfort food that you can’t stop eating. We just love it! Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. If you can take the time for this version (see instructions for the long version below), it adds another level of deliciousness to the dish.

Protein

2 lbs chicken* thighs or breast (cut into 1-inch pieces)
8 oz smoked protein (optional) (fish. meat, or shellfish)

Fresh Produce

2 medium onions (chopped)
3 cloves garlic (finely chopped or grated)
1 inch fresh ginger (grated)
1-3 whole fresh Habanero pepper (optional) (hot)
1 lb baby spinach** (washed)

Packaged Goods/Staples

3 tbsp tomato paste
2 cups chicken broth
1/4 cup ground pumpkin seeds** (with shell if possible)
oil
salt

Culinary Spice Kit

Ajowan, anise, cardamom, ginger, nutmeg

Suggested Side

Polenta, mashed potatoes, or rice.

For Optional Long Version

1 carrot (cut into 2 inch pieces )
1 stalk celery (cut into 2 inch pieces )
1 medium onion (quartered)
2 bunch bunch spinach (about 1.5 lbs), (roughly chopped, washed (instead of the baby spinach))

Fry Chicken*

Season the chicken on all sides with salt to taste and Gboma Dessi spices.
In a PAN, fry the chicken in oil over medium-high heat until all sides turn brown and the meat is cooked through.
Set aside and keep warm.

Cook Sauce

In a large POT, heat 2 tbsp oil over medium heat.
Add onions and garlic.
Fry over medium-low heat until soft.
Stir in tomato paste, and optionally ginger.
Add broth and ground pumpkin seeds***.
And salt and whole peppers (optional) to taste. Mix well.
Cook for 20 minutes until the sauce thickens. Stir occasionally.

Finish

Fill POT with the spinach**.
Mix gently and cook over low heat until the volume of the spinach is reduced.
Stir occasionally.
Stir in chicken and optional smoked protein.

Serve

Serve with your preferred side.
Enjoy!

Cook Chicken (for Optional Long Version)

In a POT, bring 1 quart of salted water to a boil.
Add onion quarters, carrots, celery, and chicken.
Cover and cook over medium-low heat for about 30 minutes, until the chicken is tender.
Take the chicken out and strain the broth. Keep it for later.
Continue with the steps in ‘Fry Chicken’ above.

Cook Spinach** (for Optional Long Version)

In a POT, bring 2 quarts of salted water to a boil.
Add spinach, return to a boil, and let cook over medium-low heat for 1 minute. Drain.
Place the spinach in a BOWL with cold water. Drain.
With your hands, squeeze as much water out as possible. Set aside.

Finish (for Optional Long Version)

Follow the steps in ‘Cook Sauce’ above.
Add chicken and optional protein. Mix well.
Add spinach and mix gently.
Cook for about 5 minutes to reheat the spinach.

* Substitute chicken with sirloin beef, cut in thin strips.

** Substitute spinach with kale and cook until soft.

*** Substitute pumpkin seeds with your preferred nuts.

Togolese

ajwan, anise, cardamom, nutmeg