Seasonal Archives | Page 34 of 34 | SpiceBreeze

25

Oct, 2017

Szechuan Chicken

American Style Sichuan Chicken

Sichuan Chicken

American Style Sichuan Chicken

SpiceBreeze

A look at McDonald’s Szechuan sauce reveals that it consists basically of high fructose corn syrup, water, tomato paste, different kinds of vinegar, soy sauce, oil, garlic, chili peppers, “spices”, and artificial flavors and colors. We took on the challenge to make our own Szechuan aka Sichuan sauce healthy with ingredients and seasoning.

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Hands-on Time 30

Course Main Course

Cuisine Chinese

Servings

Ingredients

Shopping List

1.5 lb skinless chicken breast, cut into thin strips or chicken wings
2 cup bread crumbs for instance, panko, or substitute with almond meal
1 frisee lettuce
2 cups jasmine rice

Pantry Items

1 orange for juice
tamari or soy sauce
vinegar (rice, balsamic or else)
agave syrup or sugar
tomato paste
oil recommended: sesame oil
salt & pepper

Sichuan Culinary Spice Kit Ingredients

Pouch [1] Tangerine peel, garlic, ginger, smoked paprika, Sichuan pepper (don’t use during pregnancy), star anise
Pouch [2] Bird’s eye chili pepper

Instructions

Chicken marinade

In a BOWL, mix chicken with 2 tbsp tamari and 2 tbsp orange juice. Let marinate for 30 minutes.

Rice

Cook rice according to package instructions.

Szechuan aka Sichuan sauce

In a small POT, heat 1 tbsp oil on medium-low heat.
Fry Sichuan [2] spices for 30 seconds.
Take the spices out, if you prefer a mild sauce.
Careful of splatters, add 2 tbsp syrup, 2 tbsp tamari, 2 tbsp vinegar, 1 cup water, and Sichuan [1] spices.
Stir in 1 tsp tomato paste.
Cook for 3-5 minutes until sauce thickens.
Add salt, syrup or vinegar to taste.

Breading

On a PLATE, beat the egg.
Add salt and pepper to taste.
Coat the chicken thoroughly.
On a different PLATE, spread bread crumbs and coat the chicken thoroughly.

Fry

In a PAN, heat 1 inch of oil.
Fry the chicken over medium-high heat until it’s cooked through and turned crispy.

Serve

Serve the chicken nuggets on lettuce leaves with rice and dip them into the Sichuan sauce.

Notes

Variations:

Substitute the chicken with mozzarella sticks, vegetable sticks, boneless pork cutlets (cut into 1-inch squares), or shrimp.

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

10

Aug, 2016

Ahi Tuna Salad

Californian Seared Ahi Tuna Salad

Californian Aji Tuna Salad

Californian Seared Ahi Tuna Salad

SpiceBreeze

Seared Ahi Tuna Salad is served in most Southern Californian microbrewery restaurants. Enjoy this fast to prepare and delicious dish at home. If you cannot find fresh tuna, just cook the tuna through or make the dish with fresh salmon or chicken breast.

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Hands-on Time 30

Course Main Course

Cuisine Californian

Servings

Ingredients

salt & pepper

Salad Base

1 lb mixed lettuce salad of your choice (cut in 1 inch slices)

Salad Dressing

balsamic vinegar
1 orange (for juice)
syrup or honey (optional)
olive oil

Protein

3-4 Ahi tuna steaks (fresh sushi-quality)
vegetable oil

Suggested Side

fresh baguette

Ahi Tuna Culinary Spice Kit

pouch [1] smoked paprika, oregano, black pepper, white pepper
pouch [2] Chipotle chili

Instructions

Protein

Season both sides of the tuna steaks with Ahi Tuna [1] spices, and salt and Ahi Tuna [2] spices to taste.
In a PAN, heat 2 tbsp vegetable oil until smoking hot.
Add tuna steaks. Cook each side for 1 to 1 1/2 minutes. The inside will still be rare.
If you want the tuna fully cooked, turn the heat to medium and cook until done.
Cut the tuna steaks into slices of about 1/4 inch.

Salad

In a BOWL, place lettuce.
In a CUP, mix 1 tbsp balsamic vinegar with 1 tbsp fresh orange juice. Add syrup to taste (optional).
Season with salt and pepper to taste.
Mix with 1 tbsp olive oil.
Toss it over the lettuce and mix well.

Serve

Place salad on plates and the tuna slices on top. Serve with fresh baguette.
Enjoy!

Notes

Variations:

Substitute tuna with:

salmon, shrimps, or chicken.

Add vegetables to the salad, e.g.:

2 carrots, thin 1 inch long stripes

1 cup capers, the smallest available

1 cup edamame beans

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

1

Jul, 2016

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

Persian Ghormeh Sabzi

Ghormeh Sabzi

SpiceBreeze

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.

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Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

1 can red kidney beans 15 oz, rinsed
1 lb leek sliced
1 bunch parsley finely chopped
1 bunch cilantro finely chopped
1 onion finely chopped
3 cloves garlic finely chopped
vegetable oil
salt & pepper

Ghormeh Sabzi Culinary Spice Kit

Pouch [1] Methi (fenugreek leaves)
Pouch [2] Omani limes, turmeric

Optional

1/2 lb lamb filet cut into 1/4 inch strips

Recommended Side

4 cups cooked Basmati rice

Instructions

In a medium POT, heat 2 tbsp oil.
Fry onion and garlic over low-medium heat until the onions turn translucent.
Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
Add herbs and Ghormeh Sabzi [1] spices. Mix well.
Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
Stir frequently. Pay attention not to burn the herbs.
Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
Cover. Cook 20 minutes over medium-low heat.
Stir occasionally. Add more water if necessary.

Optional

Season lamb with salt & pepper to taste.
In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
Add lamb to the finished stew.

Serve

Serve ghormeh sabzi with rice.
Enjoy!

Notes

Variations

▪ Substitute leek with spinach leaves. Skip step 3. Add spinach together with herbs in the next step.

▪ Substitute cilantro with another bunch of parsley, or a bunch of chives or dill. If you want something extra special, we recommend Persian chives.

▪ Substitute kidney beans with black beans or cranberry beans.

▪ Substitute lamb with pork, beef, or chicken.

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

Ghormeh Sabzi

Persian Ghormeh Sabzi

Ghormeh sabzi is a very popular Persian stew made with herbs, beans, and often lamb. The spice kit includes two ingredients that create the extraordinary flavor of this aromatic dish: Persian dried limes aka Omani limes and fenugreek leaves also called methi. Crush some leaves in your hand and note the scent of caramel.

1 can red kidney beans (15 oz, rinsed)
1 lb leek (sliced)
1 bunch parsley (finely chopped)
1 bunch cilantro (finely chopped)
1 onion (finely chopped)
3 cloves garlic (finely chopped)
vegetable oil
salt & pepper

Ghormeh Sabzi Culinary Spice Kit

Pouch [1] Methi ((fenugreek leaves))
Pouch [2] Omani limes, turmeric

Optional

1/2 lb lamb filet (cut into 1/4 inch strips)

Recommended Side

4 cups cooked Basmati rice

In a medium POT, heat 2 tbsp oil.
Fry onion and garlic over low-medium heat until the onions turn translucent.
Careful of splatters, add the leek and fry until it’s soft. Stir frequently.
Add herbs and Ghormeh Sabzi [1] spices. Mix well.
Continue to fry until the mixture has lost most of its moisture and starts to turn brown.
Stir frequently. Pay attention not to burn the herbs.
Add beans, 1 cup of water, Ghormeh Sabzi [2] spices, and salt & pepper to taste. Mix well.
Cover. Cook 20 minutes over medium-low heat.
Stir occasionally. Add more water if necessary.

Optional

Season lamb with salt & pepper to taste.
In a PAN, heat oil and fry lamb quickly over high heat to your desired doneness.
Add lamb to the finished stew.

Serve

Serve ghormeh sabzi with rice.
Enjoy!

Variations:

Add lamb or other meat, thinly sliced (see optional step).
Substitute leek with spinach leaves. Skip step 3. Add spinach with herbs in step 4.
Substitute kidney beans with black beans or cranberry beans.
Substitute cilantro with another bunch of parsley.

1

Jul, 2016

Cajun Shrimp

Cajun Shrimp

Cajun Shrimps

Cajun Shrimp

SpiceBreeze

We are glad to bring a taste of New Orleans to your home with this Cajun blend and smoky chili for shrimp or fish fillet. For the side, we included amchoor powder for an exotic touch. It's made from dried green mangoes and adds a fruity flavor to the coleslaw to pair with the citrus flavor in the red bell pepper.

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hands-on time 30

Course Main Course

Cuisine Cajun

Servings

Ingredients

Rice

1 cup rice (basmati recommended)
salt

Shrimps

1 lb shrimps fresh
1 onion
3 gloves garlic
1 tbsp lime juice
oil
salt and pepper

Cole Slaw

1/4 head white cabbage
1 red bell pepper
1/4 cup yogurt
salt
1 fresh mango (optional)

Cajun Culinary Spice Kit

1 pouch [1] Cajun Spices paprika, yellow mustard, oregano, thyme, and black pepper
1 pouch [2] Cajun Spices cayenne
1 pouch [3] Cajun Spices amchoor

Instructions

Rice

Cook rice according to package instructions.

Shrimps

In a medium BOWL mix fresh shrimps with chopped onion and grated garlic.
Add the Cajun Spices [1], as much from the Cajun Spices [2] to your individual heat level, lime juice, 1 tbsp. oil, and salt to taste.
Toss well and let’s marinade for 15 minutes. In the meantime prepare the cole slaw. (see below)
Heat 1 tbsp. oil in a large PAN over medium-low heat. Fry the shrimps until pink.

Coleslaw

Finely chop cabbage and bell pepper.
Mix yogurt with the spices in the Cajun Spices [3], 1/2 tbsp oil, pepper and salt to taste, and mix well with vegetables.

Enjoy!

Serve shrimps with rice and cole slaw.
Mango fans add fresh mango slices to the dish (optional). Enjoy!

Notes

If you want to use mayonnaise in place of yoghurt, you can skip the oil in the coleslaw.

//

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