Seasonal Archives | Page 28 of 36 | SpiceBreeze

6

Feb, 2019

Persian Fesenjan

Persian Khoresh Fesenjan

Persian Fesenjan

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness.

Patience is Key

The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

Pomegranate Molasses DIY

Pomegranate molasses is easy to make at home from store bought pomegranate juice:

Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

For a change, you can substitute pomegranate juice with cranberry juice.

Variations

Substitute chicken with duck, beef meatballs,
leftover turkey, or lamb stew.
Omit chicken and pour sauce over fried eggplants or
baked root vegetables

The Fesenjan Culinary Spice Kit includes the following spices:

Turmeric, cinnamon, orange peel, cardamom, rosebud

Persian Fesenjan

Persian Khoresh Fesenjan

SpiceBreeze

Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy note and a hint of sweetness. The shopping list is short, and the cooking steps are simple. Yet, the heavenly taste sensation develops only with patience.

Print

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

1.5 lbs chicken breast or thighs cut into 1-inch pieces
4 cups walnut halves
1 large onion chopped
1/2-1 cup pomegranate molasses*)
sugar honey, or syrup
oil
salt & pepper

Fesenjan Culinary Spice Kit

Turmeric cinnamon, orange peel, cardamom, rosebud

Suggested Sides

4-6 cups basmati rice cooked
1 cup fresh herbs chopped
cucumber, tomatoes, red radish sliced

Instructions

Chicken

Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
In a PAN, heat 2 tbsp of oil over medium heat.
Fry onions for 5 minutes.
Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

Sauce

1) In a BLENDER, grind nuts.
In a large POT, add 3 cups of water and ground nuts. Mix well.
Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
Add the chicken and onions.
Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
Enjoy!

Notes

*) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.

Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
Substitute the chicken with eggplants or root vegetables.
Substitute the walnuts with hazelnuts or almonds.

3

Feb, 2019

Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

Nkatenkwan

This Ghanaian dish, called Nkatenkwan or groundnut soup, is popular throughout West Africa. It’s typically a creamy chicken-peanut-soup.

A Soup With So Many Options

With our variations, the soup can be modified to your taste. For instance, use other vegetables and/ or make it a clear soup.

Grains of the Paradise

Add a finish of grains of paradise (included). They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

Substitute okra with green beans, kale, or cabbage.

Substitute peanut butter with other nut butter.

For a clear soup, skip peanut butter.

For a preparation without food processor and more tips, please see the notes at the after the recipe instructions.

The Nkatenkwan Culinary Spice Kit includes the following spices:

[1] Ginger, rosemary, bay leaves

[2] Grains of paradise

Ghanaian Nkatenkwan

Ghanaian Nkatenkwan

SpiceBreeze

This renowned Ghanaian delicacy, known as Nkatenkwan or groundnut soup, holds a cherished place in the culinary landscape of West Africa. Traditionally, it boasts a luscious blend of chicken and peanuts, resulting in a creamy and savory broth. However, with our array of creative adaptations, this soup becomes a canvas for personalization, allowing you to tailor it to your unique palate. For a distinctive finishing touch, we recommend sprinkling grains of paradise, indigenous to West Africa, particularly Ghana. These aromatic seeds, with their subtle yet zesty flavor, offer a delightful twist, serving as a gentle yet flavorful alternative to conventional black pepper.

Pin Print

hands-on time 30

Course Main Course

Cuisine Ghanaian

Servings

Ingredients

Protein

2 lbs chicken drumsticks ^[1]

Fresh Produce

2 cups okra ^[2] cut into 1-inch pieces
2 medium tomatoes quartered
1 large onion quartered

Packaged Goods/Staples

5-6 cups broth chicken or vegetable
1 cup creamy peanut butter ^[3]
salt & pepper

Culinary Spice Kit

[1] Ginger, rosemary, bay leaves
[2] Grains of paradise whole

Suggested Sides

fresh bread
cooked rice
cooked sweet potatoes
cooked yam

Instructions

Step 1 - Prepare Chicken Soup

In a large POT, combine 3 cups of broth, vegetables, chicken, Nkatenkwan [1] spices, and salt & pepper to taste.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
Turn off the heat and remove the chicken from the pot. Set it aside.

Step 2 - Blend the Soup (without Chicken)

Transfer the cooked soup to a FOOD PROCESSOR ^[4].
Blend the mixture until smooth. Set it aside.

Step 3 - Incorporate Peanut Butter and Chicken into the Soup

In the same POT, heat 2 cups of broth.
Gradually add peanut butter to the broth, stirring constantly until it dissolves and incorporates smoothly.
Pour in the blended soup and add the reserved chicken. Mix well.
If desired, adjust the consistency by adding more broth for a thinner soup.
Cook the soup over medium-low heat for an additional 20 minutes.

Serving

Before serving, sprinkle Nkatenkwan [2] spices to taste from a grinder or use them whole.
Accompany the soup with your preferred sides.
Serve and enjoy!

Notes

[1] Substitute drumsticks with 1 lb chicken breast or thighs, cut into pieces, or beef stew. Adjust cooking time and add more broth if necessary.

[2] Substitute okra with green beans, kale, or cabbage.

[3] Substitute peanut butter with any other nut butter. If you prefer a clear soup, skip the peanut butter.

[4] Without food processor: Finely chop the onion and skip the step 2.

3

Feb, 2019

Ghanaian Waakye

Ghanaian Waakye

Beans & Rice from Ghana

Waakye, a Ghanaian dish with beans & rice is a meal of itself or the center of a large number of side dishes. It’s very popular all over Ghana.

“Waakye”

The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with side dishes of your choice.

Grains of the Paradise

The spice kit includes grains of paradise. They are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Variations

Waakye as a meal of its own (first recipe below).
Chicken Waakye (second recipe below).

Add a side dish:

Sour cabbage salad: see the recipe in the Currywurst recipe.
Fried plantain Peel and slice a plantain. Sprinkle it with salt and fry in some oil until they are soft inside and golden brown outside.

The Waakye Culinary Spice Kit includes the following spices:

[1] Smoked paprika, thyme, bay leaves

[2] Grains of paradise

Ghanaian Waakye

Ghanaian Waakye

SpiceBreeze

Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Ghanaian

Servings

Ingredients

Shopping list

1 can Kidney beans rinsed
1.5 cups long grain rice washed

You might have

1 onion peeled and roughly cut
2 cloves garlic peeled and roughly cut
1 inch ginger peeled and roughly cut
baking soda
oil
salt & pepper

Waakye Culinary Spice Kit

Pouch [1] Smoked paprika, thyme, bay leaves
Pouch [2] Grains of paradise

Instructions

In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
In a large POT, heat 2 tbsp of oil over medium heat.
Careful of splatters, add beans, Waakye [1] spices, 1 tsp baking soda, and the liquid from the FOOD PROCESSOR.
Cook for 5 minutes over medium-low heat.
Stir in the rice and 2.5 cups of water. Add salt to taste. Mix well, cover, and bring to a boil.
Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.
Adjust salt and pepper to taste.
On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

Serve Waakye with fried plantains, boiled eggs, sour cabbage salad, grilled meat, and/or sausages (see notes).

Notes

▪ Substitute kidney beans with black-eyed peas.

Recipes for:

▪ Chicken Waakye

▪ optional side dishes

Ghanaian Waakye

Ghanaian Chicken Waakye

SpiceBreeze

Waakye is very popular all over Ghana. The name derives from waakye leaves that are typically used to turn the color of the dish to reddish-brown. Baking soda has the same effect. Try this basic dish with sides of your choice and grains of paradise to your taste. These peppercorns are native to West Africa, mainly from Ghana, and a mild but pungent alternative to black pepper.

Print

Hands-on Time 30

Course Main Course

Cuisine Ghanaian

Servings

Ingredients

Shopping list

1 lb chicken breast cut into 1 inch pieces
1 can Kidney beans rinsed
1.5 cups long grain rice washed

You might have

1 onion peeled and roughly cut
2 cloves garlic peeled and roughly cut
1 inch ginger peeled and roughly cut
baking soda
oil
salt & pepper

Waakye Culinary Spice Kit

Pouch [1] Smoked paprika, thyme, bay leaves
Pouch [2] Grains of paradise

Instructions

Waakye

In a large POT, heat 1 tbsp of oil over medium heat.
Careful of splatters, add beans and fry for 2 minutes.
Add 1 tsp baking soda, rice, 3 cups of water, and salt to taste.
Mix well, cover, and bring to a boil.
Reduce heat to low. Cook for 15-20 minutes until the rice is cooked.

Chicken

In a FOOD PROCESSOR, blend onion, garlic, and ginger with 1/2 cup of water until smooth.
Season chicken with salt and pepper to taste.
In a large PAN, heat 2 tbsp of oil over medium heat.
Add the chicken and fry until it turns brown on all sides.
Careful of splatters, add the liquid from the FOOD PROCESSOR and Waakye [1] spices.
Cook for 10-15 minutes over medium-low heat until the chicken is cooked. Add some more water if necessary and salt to taste.
On the plated dish, sprinkle Waakye [2] spices to taste from a grinder or the whole peppercorns.

Optional

Serve Waakye with fried plantains, boiled eggs, and/ or sour cabbage salad (see notes).
Enjoy!

Notes

Substitute kidney beans with black-eyed peas.

Recipes for:

vegetarian Waakye

optional side dishes

2

Dec, 2018

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

Peruvian Pollo a la Brasa

SpiceBreeze

Pollo a la Brasa is a rotisserie chicken and often served with Aji verde sauce. In our recipe, chicken strips are fried to reduce the cooking time. This popular Peruvian dish gets its smoky sour taste and red color from fruity-sweet aji panca chili pepper. Aji panca is one of the main condiments in everyday Peruvian cooking. It is very mild and good to use in sauces and stews as well.

Pin Print

Course Main Course

Cuisine Peruvian

Ingredients

Protein

1.5 lb boneless chicken pieces [1] cut into 1-inch strips

Grill - Marinade

1/4 cup dark beer
1 tbsp soy sauce [2]
2 tbsp vinegar
5 cloves garlic grated

Salad - Bean & Corn

1 can Lima or kidney beans drained and rinsed
1 cup corn frozen
1-2 lime or lemon for juice

Sauce - Aji Verde

1 green bell pepper finely chopped [3]
1 green onion finely chopped [3]
1-3 green jalapeno pepper finely chopped (optional) [3]
1 clove garlic grated
1 tbsp chopped cilantro or parsley
1-2 lime or lemon for juice
4 oz queso blanco or feta plain

Packaged Goods/Staples

oil
salt & pepper

Pollo a la Brasa Culinary Spice Kit

Aji panca pepper, smoked paprika, mild chili pepper, cumin, rosemary, black pepper

Suggested Sides

French fries
cooked rice
roasted bread slices
mashed potatoes

Instructions

Grill - Marinade

In a CONTAINER, mix 1/4 cup beer, 1 tbsp soy sauce, 2 tbsp vinegar, 5 cloves garlic, Pollo a la Brasa spices, and salt to taste.
Add chicken. Mix well. Cover.
Let it marinate in the fridge for 1 - 3 hours.

Salad - Bean Base

In a BOWL, add beans and corn. Mix well.

Salad - Dressing

In a CUP, add 3 tbsp lime or lemon juice and 1 tbsp oil. Mix well.
Pour dressing over the salad base.
Season with salt & pepper to taste.
Let salad rest for 1 hour.

Sauce - Aji Verde

In a BOWL, mix chopped veggies and herbs (bell pepper, green onions, green jalapeno pepper, garlic, cilantro or parsley).
Season with 2 tbsp lime or lemon juice and 1 tbsp oil.
Add cheese and mix well.
Optionally, season with salt & pepper to taste.

Grill or Fry

In a PAN, heat 2 tbsp oil over medium-high heat.
Fry chicken until crisp and cooked through.

Serve

Serve chicken with salad, Aji Verde sauce, and your preferred sides.
Enjoy!

Notes

[1] Substitute chicken with pork chops.

Alternatively, grill 2 lbs whole chicken pieces with skin.

[2] Find tips to substitute soy sauce on our blog.

[3] Optionally, add all vegetables in a food processor and pulse for a couple of times.

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

27

Nov, 2018

Cambodian Rice Noodle Salad

Cambodian Neorm Masour

Cambodian Neorm Masour

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It’s seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world.

Kampot Pepper

Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Variations

Substitute some of the cabbage with finely sliced
shallots, bell pepper, or shredded carrots.
Substitute meat with shrimp or cold cut meat, or mix.

The Neorm Masour Culinary Spice Kit includes the following spices:

Kampot Pepper

Cambodian Rice Noodle Salad

Cambodian Neorm Masour

SpiceBreeze

In this light salad, noodles are paired with healthy raw vegetables in a tangy lemon sauce. It's seasoned with Kampot pepper, which has a floral note and is considered the finest pepper in the world. Grown in the mineral-rich mountains of the Kampot region, the taste of black Kampot pepper unveils hints of flower, eucalyptus, and mint. “It’s got a floral dimension that’s really something special,” said Anthony Bourdain.

Pin Print

hands-on tim 30

Course Main Course

Cuisine Cambodian

Servings

Ingredients

Protein

2 cups cooked meat * shredded or finely sliced

Fresh Produce

2-3 lime or lemon for juice
2 cloves garlic grated
3 cups green cabbage finely sliced **
2 cups red cabbage finely sliced **
2 green onions sliced
1/2 cup mint or Thai basil sliced
1-2 fresh red chilies

Packaged Goods/Staples

Dressing 1: fish sauce
Dressing 2: anchovy paste and soy sauce
4 oz rice or glass noodles cooked
1/2 cup roasted peanuts chopped
sugar ***
salt

Neorm Masur Culinary Spice Kit

Kampot peppercorns

Instructions

Salad dressing # 1

In a small BOWL, mix 4 tbsp lime juice, garlic, 2.5 tbsp fish sauce, and 3 tbsp sugar.

Salad dressing # 2

In a small BOWL, mix 6 tbsp lime juice, garlic, 2 tbsp anchovy paste, 1 tbsp soy sauce, and 2 tbsp sugar.

Kampot pepper sauce

Take the Kampot peppercorns out of the Neorm Masour spice pouch and grind them.
In a small BOWL, mix 1 cup of water,
4 tbsp lime juice, the ground Kampot
pepper, and a dash of sugar and salt.

Salad

In a large BOWL, add the salad dressing # 1 or 2, meat, cabbage, mint or basil leaves, noodles, and salt to taste.
Toss to combine. Top with green onions, chilies (opt.), and peanuts.

Serve

Drizzle plated salad with Kampot pepper sauce to taste.
Enjoy!

Notes

* For instance, grilled or cooked chicken, grilled steak, or substitute with shrimp and/or cold cut.

** Substitute some of the cabbage with finely sliced shallots, bell pepper, or shredded carrots.

*** We suggest to try brown or palm sugar.

25

Nov, 2018

South African Bobotie

South African Bobotie

South African Bobotie

The origin of this popular South African is unknown. Bobotie was most likely influenced by the Malaysian and Dutch cuisine. This creamy meat pie balances a sweet-sour-spicy flavor.

Seasoned with Mango

The spice blend contains dried mango called amchoor.

Don’t miss the apricot-ginger chutney (see the recipe below).

Apricot Ginger Chutney

Shopping list

1 cup dried apricots, chopped
1 onion, chopped
1 inch ginger, finely chopped or grated
1/4 cup white vinegar
oil, salt
Optional: sugar to taste

Directions

In a small POT, heat 1 tbsp oil.

Fry 1 onion on medium heat until golden.

Add apricots, ginger, 1/4 cup vinegar, 1 cup water, sugar + salt to taste.

Cover and cook over low heat for 30-60 min.

The Bobotie Culinary Spice Kit includes the following spices:

[1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper

[2] Lemon verbena, nutmeg, turmeric

Variations

Substitute meat with lentils (see tips).
Substitute almonds with other nuts.
Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.
Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.

Vegetarian Bobotie with Lentils

Substitute the meat with 2.5 cups of cooked regular brown lentils.

Add the Bobotie [1] spices to the golden onions. Stir-fry for a minute.
Add the lentils and 1/2 cup of hot water. Mix well. Cook for 5 minutes.
Continue with the original instructions.

You have two options for the lentils:

The fastest way is to use cooked lentils from a can.
Alternatively, you can use 1.5 cups of dry lentils. Rinse the lentils well. In a POT, add lentils and 5 cups of vegetable broth. Bring to a boil. Reduce heat and cook over medium-low heat for about 30 minutes until the lentils are cooked. Stir occasionally.

South African Bobotie

South African Bobotie

SpiceBreeze

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. Optionally, you can make it as a stir-fry in a pan. The spice blend contains dried mango called amchoor. Don't miss the apricot-ginger chutney.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine South African

Servings

Ingredients

Shopping list

1.5 lbs ground lamb or beef or mixed
1/2 cup ground almonds
2 medium onions chopped
3 large eggs
3/4 cup milk
1/4 cup lime or lemon juice
1 tbsp white vinegar
2-5 tsp sugar
butter & oil
salt & pepper

Suggested Sides

Cooked rice, opt. colored with turmeric
Apricot-ginger-chutney (recipe in the blog)
Salad of your choice
Steamed root vegetables

Culinary Spice Kit

Pouch [1] Amchoor, coriander, onion, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro leaves, ginger, yellow mustard, cinnamon, cardamom, black pepper
Pouch [2] Lemon verbena, nutmeg. turmeric

Instructions

Meat

In a PAN, heat 2 tbsp butter.
Fry onions over medium-low heat until golden.
Add meat, salt to taste, and Bobotie [1] spices.
Stir-fry meat until it is crumbled and cooked.
In a BOWL, whisk 1 egg and mix it with a 1/4 cup of milk.
Add this egg-milk, sugar, and almonds to the meat. Mix well.
Stir in vinegar and lime juice. Adjust salt.
Fill into a non-sticking greased BAKING DISH (8 x 8).

Finishing

Preheat the OVEN to 350°F.
In a BOWL, whisk 2 eggs.
Mix it with 1/2 cup of milk, salt to taste, and Bobotie [2] spices.
Pour mixture over the meat.
Bake in the OVEN for 30-40 minutes until the topping is no longer liquid and turned slightly brown.

Serve

Serve bobotie with rice, and optional chutney and/ or vegetables or salad of your choice.
Enjoy!

Notes

▪ Substitute meat with lentils (tips in the blog).

▪ Substitute almonds with other nuts.

▪ Add 1/4 cup chopped almonds and/ or 1 oz raisins to the meat or rice.

▪ Press 3-4 fresh or dried leaves (bay, curry, or basil) into the topping before baking or add later as garnish.