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29
Oct, 2018
Indian Saag Paneer

Indian Saag Paneer

Saag Paneer

Indian Saag Paneer

This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible as you can use and combine any green leaves you like. 

Paneer is an Indian fresh cheese similar to unsalted cottage cheese. It melts not easily. We included in this recipe plenty of options for an even delicious dish if you can’t find paneer.

Variations
  • Substitute paneer with tofu, feta, garbanzo beans (drained can), or cottage cheese, and/or serve it over boiled potatoes.
  • If you don’t have a food processor, chopped the leaves finely. Or use baby leaves and use them whole for more texture.
The Saag Paneer Culinary Spice Kit includes the following spices:

Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Discover New Flavors Every Month
Indian Saag Paneer
Saag Paneer

Indian Saag Paneer

SpiceBreeze
This dish became popular in the United States as Palak (spinach) Paneer. Saag Paneer is more flexible. You can use and combine any green leaves you like. Paneer is an Indian fresh cheese that doesn’t melt easily. Its taste is similar to unsalted cottage cheese. We included in this recipe plenty of options to substitute paneer for an even delicious dish. 
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Indian
Servings 3

Ingredients
  

  • 18 oz baby leaves from kale, spinach, chard, and/ or collard greens*
  • 12 oz paneer or halloumi cut into 1/2 inch cubes
  • 1 onion finely chopped or grated
  • butter or vegetable oil or ghee
  • salt & pepper

Saag Paneer Culinary Spice Kit

  • Cumin, coriander, garlic, turmeric, cardamom, cinnamon, cloves, ginger, white pepper

Optional

  • 1-2 green chilies chopped
  • additional garlic to taste grated
  • 1-2 tsp lemon juice
  • 1-4 tbsp heavy cream or yogurt

Suggested Sides

  • naan or other fresh flatbread
  • cooked Basmati rice
  • boiled potatoes

Instructions
 

Prepare

  • In a large POT, bring 4 quarts of water to boil.
  • Add leaves and cook for 3 minutes.
  • Drain and let cool.
  • In a FOOD PROCESSOR, grind leaves with a cup of water into a smooth puree.
  • Optionally, add green chilies.

Cook

  • In a PAN, heat 2 tbsp butter over medium-low heat.
  • Fry onions with a dash of salt until they turn translucent.
  • Stir in Saag Paneer spices.
  • Optionally, add garlic to taste.
  • Add leaves puree and salt & pepper to taste.
  • If using tofu, chicken, or garbanzo beans, add them now.
  • Add some water if you like the dish more liquid. Mix well.
  • Cook 5 minutes over medium-low heat.
  • Add paneer cubes. Cook for 3 to 5 minutes.

Optional

  • Optionally, finish the dish to taste with lemon juice, and/ or heavy cream or yogurt.

Serve

  • Serve with bread, rice, or over potatoes.
  • Enjoy!

Notes

* Alternatively, use 3 bunch of green leaves, chopped.
Tip
▪ Fry paneer shortly before adding it to the dish.
Variations
▪ Substitute paneer with feta or cottage cheese. Don’t cook it. Add it to the plated dish.
▪ Substitute paneer with 1 lb cubed chicken or tofu, or 1 can garbanzo beans. Season & fry them shortly before adding them to the dish.
 
2
Oct, 2018
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

How to cook 34 authentic global recipes without tedious planning.
Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

SpiceBreeze
Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.
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hands-on time 30 minutes
Course Main Course
Cuisine Tunisian
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat [1] beef or lamb
  • 1 cup garbanzo beans from a can

Produce

  • 2 large tomatoes quartered
  • 8 oz baby carrots or pumpkin cut into 1-inch cubes

Packaged Goods/Staples

  • olive oil
  • 1 onion chopped
  • salt
  • 3 cups couscous [2] plain

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

Instructions
 

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and stir-fry for a couple of minutes.
  • Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.
  • Mix well. Cover. Cook over low heat for 30 minutes. Occasionally, stir and check for water.
  • Prepare couscous according to package instructions.
  • Serve stew over couscous.
  • Optionally, serve with mint tea.
  • Enjoy!

Notes

[1] Options to substitute the ground meat:
  • stew meat, and cook for about 2 hours.
  • chicken, cut into 1-inch cubes.
  • zucchini, squash, mushrooms, and/or eggplant.
[2] Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.
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Tunesian Qalat Daqqa

Tunisian Qalat Daqqa

Qalat Daqqa is a Tunisian five-spice blend. Our version adds exotic rosebuds. The most significant part of Qalat Daqqa is a rare spice from West Africa ‘grains of paradise’, also known as malagueta or Guinea pepper. This seasoning staple is versatile and great on meat or vegetables for grilling or in hearty soups and stews.

Protein

  • 1 lb ground meat (beef or lamb)
  • 1 cup garbanzo beans (from a can)

Produce

  • 2 large tomatoes (quartered)
  • 8 oz baby carrots or pumpkin (cut into 1-inch cubes)

Packaged Goods/Staples

  • olive oil
  • 1 onion (chopped)
  • salt
  • 3 cups couscous (plain)

Qalat Daqqa Culinary Spice Kit

  • Black pepper, nutmeg, cloves, grains of paradise, cinnamon, rosebuds

  1. In a POT, heat 2 tbsp oil over medium heat.

  2. Fry onions until translucent.
  3. Add meat and stir-fry for a couple of minutes.

  4. Add 1 cup of water, garbanzo beans, vegetables, Qalat Daqqa spices and salt to taste.

  5. Mix well. Cover.
  6. Cook over low heat for 30 minutes.
  7. Occasionally, stir and check for water.

  8. Prepare couscous according to package instructions.

  9. Serve stew over couscous

  10. Optionally, serve with mint tea.
  11. Enjoy!

Substitute ground meat with stew meat, and cook for about 2 hours.
Substitute ground meat with chicken, cut into 1-inch cubes.
Substitute meat with zucchini, squash, mushrooms, and/or eggplant.
Substitute couscous with orzo pasta, buckwheat, bulgur, pearl couscous, or quinoa.

Main Course
Tunesian
grains of paradise, nutmeg, rosebud
19
Sep, 2018
Asian Buddha Bowl

Asian Buddha Bowl

Buddha Bowl

Buddha Bowl

The ‘Buddha Bowl’ is a contemporary trend of colorful vegetarian one-bowl meals. Crisp quinoa balls with nigella seeds are the stars of our vegetable bowl finished with an orange ginger dressing. 

Nigella and Quinoa for Your Health

Healthy nigella in protein-rich quinoa balls fit just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find the recipe for a version with meatballs at the end of this page.

Your Selection of Vegetables

What kind of vegetables are best for your Buddha Bowl? It really depends on which vegetables you have available and what you prefer. Get inspired by the following recommendations:

Classic: Lettuce leaves, sliced red radish, sliced cucumber, tomato slices, and bell pepper strips.

Healthy XXL: kale chopped, baby spinach, radicchio sliced, endives sliced, and edamame.

Latino vibe: black beans, fresh corn, cilantro, tomato cubes, cucumber cubes, grilled sweet potato cubes.

The Buddha Bowl Culinary Spice Kit includes the following spices:

Coarse brown mustard, nigella seeds

Discover New Flavors Every Month
nigella seeds
Nigella
Buddha Bowl

Asian Buddha Bowl

SpiceBreeze
This trending 'Buddha Bowl' is a colorful and contemporary vegetarian one-bowl meal. Healthy nigella in protein-rich quinoa balls fit in just right. If you are new to quinoa or short in time, you can simply add quinoa to your bowl and sprinkle the spice blend on top. For your convenience, find a meatball version and more options on our website.
 
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hands-on time 30 minutes
Course Main Course
Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 cup quinoa
  • 1 cup panko or any fine breadcrumbs
  • 1/8 cup chives finely chopped
  • 1/2 cup orange jam
  • 1 small onion finely chopped
  • 2 cloves garlic grated
  • 1 inch ginger grated
  • 1 lemon for juice
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Cook

  • Cook quinoa according to package instructions.

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare balls

  • In a BOWL, combine onions, garlic, half of the ginger, chives, and Buddha Spices.
  • Add quinoa, salt & pepper to taste. Mix well.
  • Add 2 or more tbsp panko as needed to absorb most of the liquid.
  • Form little balls in the size of 1-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 4 tbsp oil over medium heat.
  • Fry quinoa balls on all sides until they turn brown and crisp.

Serve

  • Distribute salad in bowls.
  • Add quinoa balls and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Make meatballs from poultry, pork, or veal instead of quinoa balls.
  • For the coating, add 2 tbsp or more sesame seeds to the panko.
  • Substitute chives with parsley or cilantro.

Buddha Bowl with Meatballs

SpiceBreeze
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Cuisine Asian
Servings 3

Ingredients
  

Shopping list

  • 1 lb ground turkey
  • 1/8 cup chives finely chopped
  • 1/2 cup panko or any fine breadcrumbs
  • 1/2 cup orange jam
  • 1 egg yolk
  • 1 small onion finely chopped
  • 2 cloves garlic grated or chopped
  • 1 inch ginger grated or chopped
  • vegetable oil
  • salt & pepper
  • Your selection of vegetables for the salad

Culinary Spice Kit

  • Coarse brown mustard, nigella seeds

Instructions
 

Salad dressing

  • In a small POT, heat orange jam with 1/2 cup of water, half of the ginger, and salt to taste.
  • Cook over slow heat for 10 minutes.
  • Stir in 1/2-1 tsp lemon juice. Set aside to cool.

Prepare

  • In a BOWL, combine egg yolk, onions, garlic, chives, tbsp panko, and Buddha Spices.
  • Add ground meat, salt & pepper to taste. Knead well.
  • Add more panko as needed to absorb most of the liquid.
  • Form little balls in the size of 0.5-inch diameter.
  • On a PLATE, roll the balls in the remaining panko until they are coated on all sides.

Fry

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Add balls and fry them on all sides until they turn brown and are cooked through.

Serve

  • Distribute salad in bowls.
  • Add meatballs and pour the dressing on top.
  • Enjoy!

Notes

Variations
  • Use a different ground meat: chicken, pork, or veal.
  • For the coating, substitute 2 tbsp white sesame seeds for the panko.
  • Substitute chives with parsley or cilantro.
7
Sep, 2018
Georgian Ajapsandali

Georgian Ajapsandali

Ajapsandali

Ajapsandal-i

Caucasian Ajapsandal or Georgian Ajapsandali is a perfect summer dish since this eggplant stew with fresh herbs tastes best cold. While cooling, the vegetables can absorb the complex combination of typical Georgian spices. 

Meat is Optional

Lamb or beef can be added to this dish rich of vegetables with the additional instructions at the end of the recipe. Though, prepare for about 2 hours more to cook the meat tender. Faster is to serve Ajapsandali as a side to grilled meat.

 

Variations
  • Traditionally, it has a little heat from a fresh chili pepper, but this is up to you.
  • Substitute eggplant with zucchini for a change or if you prefer so.
The Ajapsandali Culinary Spice Kit includes the following spices:

Coriander, marigold, garlic, methi, paprika, caraway, black pepper, fenugreek, hyssop, mint, savory, chili

Discover New Flavors Every Month
Eggplant
Georgian Ajapsandali

Georgian Ajapsandali

SpiceBreeze
Caucasian Ajapsandal or Ajapsandali is a perfect summer dish since this eggplant stew with fresh herbs tastes best cold. Lamb or beef can be added. Traditionally, it has a little heat from a fresh chili pepper. The spice blend includes marigold which is also called Georgian saffron.
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hands-on time 30 minutes
Cuisine Georgian
Servings 3

Ingredients
  

  • 1.5 lb eggplants or zucchini or half-half
  • 1.5 lb tomatoes
  • 1 red bell pepper
  • 1/3 cup cilantro and/or parsley finely chopped
  • 8 slices dark bread
  • 1 onion chopped
  • 4 cloves garlic chopped
  • vegetable oil
  • salt & pepper

Ajapsandali Culinary Spice Kit

  • Coriander, marigold, garlic, methi, paprika, caraway, black pepper, fenugreek, hyssop, mint, savory, chili

Optional

  • fresh chili pepper finely chopped
  • 1 carrot diced
  • grilled meat

Instructions
 

Prepare

  • Cut all vegetables into 1-inch pieces.
  • In a BOWL, add eggplants and 2 tsp salt.
  • Mix well. Let rest for 30 minutes.
  • Rinse eggplants and squeeze all liquid out.

Fry

  • In a PAN, heat 2 tbsp oil over high heat.
  • Careful of splatters, add eggplants and fry until they turn brown.
  • Add oil as necessary.

Cook

  • In a POT, heat 1 tbsp oil over medium heat.
  • Fry onions for 5 minutes. Add fried eggplants, garlic, and Ajapsandali spices.
  • Mix well and cook for 2 minutes.
  • Add tomatoes, bell peppers, optional chili and/or carrots, and salt & pepper to taste.
  • Mix well. Cover and cook over medium-low heat for 10-15 minutes.
  • Stir in cilantro or parsley.

Serve

  • Serve hot or cold with dark bread and optional grilled meat.
  • Enjoy!

Notes

Additional instructions for Ajapsandali with beef or lamb:
You need
  • 1 lb stew beef or lamb, cut in 1/2-inch cubes
  • 2 cups tomato puree
Prepare
  1. Season meat with salt and pepper.
  2. Dredge meat in 2 tbsp flour.
Cook
  1. Before frying the onions, add the meat, and cook about 5 minutes until it's browned all over.
  2. Take meat out and set aside.
  3. Fry onions for 5 minutes.
  4. Add meat, tomato puree, garlic, Ajapsandal Spices. and salt to taste. Mix well.
  5. Cover and cook over medium-low heat for 1.5 - 2.5 hours until the meat is almost tender. Add a bit water or tomato puree if necessary.
  6. Add fried eggplants.
  7. Continue with the cooking step 4 in the main recipe above.
Georgian Bread: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili
Georgian lobio
Georgian chashushuli
Georgian ajapsandali
26
Aug, 2018
Lebanese Chicken Shawarma

Lebanese Shawarma

Lebanese Chicken Shawarma

Chicken Shawarma

Bring this popular dish to your home. Chicken Shawarma with sumac and baharat spices makes a good party dish and burger-alternative. If you can marinate the chicken in advance, it will intensify the flavor.

Yogurt for Mayonnaise

The dressing basis is made with yogurt instead of mayonnaise. It’s lighter and makes up for the double oil in the chicken preparation. You might sprinkle it with extra sumac.

Not Just For Chicken

If you are not a chicken fan, mix the Shawarma Spices [1] in any other beef or vegetables dish. It always turns out delicious! We recommend this Mediterranean combination:

Greek Salad with Lebanese Potatoes
  • In a BOWL, add romaine lettuce with tomatoes, cucumber, and tomatoes. Season with lemon juice, olive oil, salt, pepper, and Greek oregano. Add feta cheese and/ or black olives. Mix well.
  • Cut potatoes in the size of large French fries. Mix with Shawarma Spices [1], salt to taste, and 3 tbsp olive oil. Bake in the oven for about 30 minutes, turning midway.
The Shawarma Culinary Spice Kit includes the following spices:

[1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek , nutmeg, ginger

[2] Mint leaves

[3] Paprika

Discover New Flavors Every Month
Greek Salad with Lebanese Potatoes
Lebanese Chicken Shawarma

Lebanese Shawarma

SpiceBreeze
Lebanese Shawarma is a culinary gem from the Middle East. Marinated meat, slow-roasted on a vertical spit, combines fragrant spices to create an aromatic masterpiece. Tender slices of the crispy, seasoned meat are wrapped in a soft pita bread and complemented by tangy pickles, fresh lettuce, juicy tomatoes, and delectable tahini or garlic sauce. Lebanese Shawarma transcends borders, captivating food enthusiasts with its irresistible taste and creating a symphony of flavors that will leave you craving more. Embark on a culinary journey and savor the essence of Lebanon with every bite of this timeless Middle Eastern delight.
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hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Shopping list

  • 1 lbs chicken breast skin- and boneless
  • 1 cup yogurt plain
  • 3-8 pita breads

You might have

  • 4 cloves garlic peeled and grated
  • 1 tbsp lemon juice
  • oil & salt

Suggested vegetables

  • 1 onion peeled and sliced
  • 1 cucumber sliced
  • 3 tomato/es sliced
  • 1/2 head red cabbage shredded
  • 1 romaine lettuce shredded

Culinary Spice Kit

  • Pouch [1] Sumac, allspice, black pepper, cinnamon, cloves, fenugreek, nutmeg, ginger
  • Pouch [2] Mint
  • Pouch [3] Paprika

Instructions
 

  • Preheat OVEN to 425°F. *
  • Cut chicken into 1-inch cubes.
  • In a BOWL, mix 2 tbsp oil with Shawarma Spices [1] and salt to taste (1 tsp recommended). Add chicken, mix well until evenly coated.
  • On a BAKING SHEET lined with aluminum foil, spread chicken evenly.
  • Roast in the OVEN for 15 minutes, turning pieces midway.
    Shawarma Step 1
  • For the dressing, in a BOWL, mix yogurt, lemon juice, garlic, salt to taste, Shawarma Spices [2], and ½ tsp oil.
  • Cut the roasted chicken in thin slices. Toss with Shawarma Spices [3].
    Shawarma Step 2
  • Heat 1 tbsp oil in a large PAN. Quickly stir-fry the chicken slices until all sides are brown and crisp.
  • Serve on pita bread topped with vegetables and yogurt dressing.
  • Enjoy!

Notes

* If you have time to prepare the chicken in advance, marinate (step 2-3) and let it rest in a covered BOWL in the refrigerator up to 24 hours.
26
Aug, 2018
Filipino Chicken Inasal

Filipino Chicken Inasal

Chicken Inasal
From Bacolod

Chicken Inasal from the Filipino City of Bacolod has an earthy-peppery taste with a hint of nutmeg and a slight citrus flavor. 

Colored With Lipstick

The key ingredient is annatto or achiote powder. This spice from the “lipstick tree” colors the chicken orange-red and is very popular in Latin and Filipino cooking.

Discover New Flavors Every Month
The Inasal Culinary Spice Kit includes the following spices:

Annatto, lemongrass, lemon peel, ginger

Chili Vinegar Dipping Sauce

Optionally, add a chili vinegar dipping sauce made with fresh or dried chilies:

1 cup vinegar
1 small onion, finely chopped
2 cloves garlic, grated
1-2 fresh red chilis, finely sliced, or red chili flakes to taste
1 tbsp agave syrup or sugar
salt & pepper to taste

In a BOWL, mix all ingredients. 
Cover and set aside in the fridge for 1-3 days.

Filipino Chicken Inasal
Pickled Vegetables

Instead or in addition to the tomato mango salad try this typical Filipino side of pickled vegetables.

Ingredients

Pickling Sauce

2 tbsp white vinegar
2 tbsp sugar
1-2 tsp soy sauce or tamari or fish sauce

Vegetables & Spices

1 English cucumber, thinly sliced
1 orange or red bell pepper, cut into thin strips
1 shallot or small onion
1-2 cloves garlic, thinly sliced
1/4 inch ginger, thinly sliced
1 tsp lemongrass powder or 1/2 tsp lemon zest

 

Directions

Pickling Sauce

In a small POT, heat 2 tbsp water and the vinegar. Add sugar and cook over low heat until the sugar is completely dissolved.

Let cool. Mix in soy sauce or fish sauce to taste.

Finish

In a JAR, add all vegetables and spices. 

Fill with the pickling sauce until all ingredients are covered. 

Store

Cover and set aside in the fridge for 1-3 days.

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