Seasonal Archives | Page 25 of 36 | SpiceBreeze

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.

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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.

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

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!

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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!

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

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.

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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.

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

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.

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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.

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

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

7

Feb, 2020

Encebollado

Ecuadorian Encebollado

Encebollado

Ecuadorian Encebollado

SpiceBreeze

Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.

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Cuisine Ecuadorian

Servings

Ingredients

Shopping List

1 lb tuna steak or fillet or chicken breast or thighs
1 lb potatoes quartered
2 medium tomato/es quartered
2 medium tomato/es thinly sliced
2 medium onions quartered
2 medium red onions thinly sliced
3-6 cloves garlic
3-6 limes or lemons for juice
1 bunch cilantro chopped
olive oil
salt & pepper

Optional Sides

plantain chips, tortilla chips, bread, and/or rice
avocado slices as a topping

Culinary Spice Kit

Aji panca, cumin, cilantro

Instructions

Salad

In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
Season to taste with lemon juice and salt & pepper.
Let it marinate for 1 hour.

Soup

In POT #1, bring 2 quarts of water to a boil.
Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
Cook over medium heat for 20 minutes.
Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
Strain the liquid and add it to the POT.

Fish

Transfer the fish to a PLATE.
When cooled, break it into small pieces. Set aside.

Potatoes

In POT #2, cook potatoes in water with salt to taste until tender.
Drain.
In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
Pour this liquid into POT #1. Mix well.

Serve

Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
Enjoy!

Notes

▪ Substitute tuna with another fish and adjust the cooking time if needed.

▪ Substitute potatoes with cassava (aka yuca root).

▪ Substitute cilantro with parsley.

▪ Substitute quartered tomatoes with 1 cup puree.

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

7

Feb, 2020

French Filet Mignon Au Poivre

French Valentine’s Dinner

French Filet Mignon au Poivre

French Valentine's Dinner For Two

SpiceBreeze

Enjoy a French Valentine's dinner for two with classic Filet Mignon au Poivre (pepper steak) and discover the extravagance of a rose-flavored dessert. Filet mignon is the most original choice. Chicken and pork work just as well. Precious green peppercorns give the creamy sauce a less pungent, woody-fruity note.

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hands-on time 30

Course Dessert, Main Course

Cuisine French

Servings

Ingredients

Shopping List

2 inch filet mignon* 1 inch thick
2 tbsp cognac** or brandy or similar
0.5 cup beef broth
1 cup heavy cream
1 lb potatoes cooked and peeled
8 oz snow peas or thin carrot slices
3 cups yogurt plain, creamy
butter & oil
honey***
milk
salt & pepper

Culinary Spice Kit

[1] Green peppercorns
[2] Rosebud powder

Instructions

Prepare 30 minutes before cooking

Soak Valentine [1] spices in 3 tbsp water.
Rub dry filets with salt and pepper to taste. Let them rest at room temperature.

Dessert

Mix yogurt with Valentine [2] spices.
Add honey*** to taste.

Fry

In a PAN, heat 2 tbsp oil to smoking hot.
Fry filets 2 minutes on each side over high heat without moving them in between.
Add 1 tbsp butter. Fry filets over high heat until the desired doneness.
Transfer filet to a plate and cover with foil.
Carefully, add cognac**.
Cook 1 minute. Add the soaked Valentine [1] spices with the water.
Cook 2 minutes over high heat.
Add broth, cream, and salt & pepper to taste.
Bring to a boil. Cook until the sauce thickened.

Potatoes

Mash potatoes and reheat with some milk. Add salt & pepper to taste.

Peas

In a separate PAN, heat some butter and fry snow peas for about 5 minutes. Add salt to taste.
Enjoy!

Notes

* Substitute filet with chicken breast, pork tenderloin or chops, or eggplant slices. Adjust cooking time.

** On a gas stove, make sure to have a lid at hand in case of catching fire.

*** Substitute honey with (maple) syrup. Optionally, add fresh raspberries.