Spring Archives | Page 11 of 16 | SpiceBreeze

23

Jan, 2021

Trinidadian Doubles

Trinidadian Doubles

Trinidadian
Doubles

Where the Caribbean meet India

You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, also make the green seasoning for the cucumbers.

Doubles Spice Blend

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

Pouch [2] Scotch bonnet pepper

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Trinidadian Doubles

Trinidadian Doubles

SpiceBreeze

You can find this trendy street food all over Trinidad & Tobago. The garbanzo bean dish is served on two, overlapping small flatbreads, hence its name “Doubles”. The real deal comes from the toppings. Obligatory is a fruit chow. It’s sour, sweet, salty, and hot at the same time. If you can spare the time, also make the green seasoning for the cucumbers.

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Hands-on Time 30

Course Main Course

Cuisine Caribbean

Servings

Ingredients

Shopping list

2 cans garbanzo beans rinsed, (15.5 oz each)
1 can pineapple chunks drained (keep the liquid), 20 oz
1 bunch cilantro finely chopped
1 English cucumber grated
8-16 Flat bread of your choice (e.g. naan or Mexican tortilla)
5 cloves garlic grated
1 shallot finely chopped
1-3 lime for juice
oil
salt & pepper

Doubles Culinary Spice Kit

Pouch [1] cumin, amchoor, turmeric, yellow mustard, curry leaves, fenugreek, onion, ginger, coriander, cayenne, cilantro, garlic, cardamom, black pepper, cinnamon
Pouch [2] Scotch bonnet pepper

Instructions

Pineapple Chow

In a BOWL, mix the pineapple chunks with 1/4 cup cilantro and half of the garlic.
Add to taste: pineapples can liquid, lime juice, Doubles [2] spices, and salt. Mix well.
Cover and let rest for 1/2-2 hours.

Cook

In a large POT, 2 tbsp oil over medium heat.
Add the shallots and half of the garlic.
Fry over medium heat until the shallots turn translucent.
Add the garbanzo beans and Doubles [1] spices. Mix well.
Add 1 1/4 cup of water and salt & pepper to taste.
Cover and bring to a boil.
Reduce the heat to medium-low.
Cook for 15 minutes.
Mash some of the beans with a fork or potato masher.
Add 1 tbsp cilantro.

Flatbread

In a PAN, quickly reheat or fry the bread with some oil or heat the tortilla without oil.

Serve

Serve the beans on flatbread, topped with pineapple chow, and cucumber.
Enjoy!

Notes

Substitute pineapple with mango,
Substitute cilantro with parsley or chives.
Substitute some beans with ground meat.
Prepare a cucumber chutney with our online recipe.

3

Jan, 2021

Hungarian Gulyás

Hungarian Gulyás Meat Soup

Hungarian Gulyás soup in bread bowl

Hungarian Gulyás Meat Soup

SpiceBreeze

Dig in a bread bowl filled with this hearty soup and savor the taste of freshly ground Hungarian paprika. Gulyás or Goulash is Hungary's national dish. It was invented by Hungarian cattlemen and became their favorite dish. Originally, it was a soup, not a stew. We kept this intention along with the typical ingredients.

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Cuisine Hungarian

Servings

Ingredients

Shopping list

1 lb beef stew meat (*)
1 lb potatoes cut in bite size pieces
1-2 red or green bell pepper cut in 1 inch pieces
1 can tomato/es whole or chopped (8 oz)
24 oz beef or vegetable broth

Optional for serving

3-4 small round bread

You might have

2 onions chopped
oil
salt & pepper

Culinary Spice Kit

Hungarian paprika, marjoram, black pepper, bay leaves

Instructions

Gulyás

In a large POT, heat 2 tbsp oil over high heat.
Season meat with salt and pepper.
Fry meat until all sides turn slightly brown.
Stir in Gulyás Spices and fry some seconds without burning the spices.
Add onions, tomatoes, broth, and salt & pepper to taste.
Cover the POT. Bring to boil. Turn heat to low-medium and cook for 1 hour and 15 minutes.
Make sure that the soup is cooking slowly but doesn't stop to cook.
Add potatoes and bell peppers. Cook 15-20 minutes until the potatoes are just cooked.

Optional serving

Cut off the top of each bread.
Scoop most of the inside out.
Fill with Gulyás. Serve immediately.
Enjoy!

Notes

(*) Recipe for Hungarian Gulyás with sausages.

Recipe for Hungarian pancakes: Hortobágyi Palacsinta

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

26

Sep, 2020

Italian Lasagne in Padella

Italian Lasagne in Padella

Italian Lasagne in Padella

Italian Lasagne in Padella

SpiceBreeze

The name Lasagna, or Italian Lasagne, is derived from the Ancient Greek word ‘Laganon’ which refers to a flat dough. Lasagna is #11 on the world's best food list voted by CNN readers. Make the tomato sauce ahead of time and cook this delicious comfort food with layers of ricotta, kale, and mozzarella on any weeknight quick and easy in a pan ("in padella").

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

12 oz lasagna*
1/2 lb ground meat e.g. beef, pork
2 cups tomato puree
8 oz ricotta
1 bunch lacinato kale chopped
8 oz mozzarella thinly sliced
1/4 cup parmesan grated
1/4 cup fresh basil
olive oil
salt

Lasagne Culinary Spice Kit

Onion, oregano, basil, marjoram, sage, garlic, chile, celery

Instructions

Sauce**

In a PAN, heat 2 tbsp oil.
Careful of splatters, add tomato puree, ground meat, salt to taste, and Lasagne spices.
Cook over medium-low heat for 30 to 90 minutes.

Ricotta

In a BOWL, mix ricotta with 4 tbsp of the sauce.

Lasagne

In a large PAN, spread one ladle of the sauce on the bottom.
Create a layer of pasta, crossing the sheets slightly between them.
Add the following layers in this order:
sauce, ricotta, kale, mozzarella.
Make sure all layers are thin.
Repeat the layers until the pasta is used up.
Finish with a layer of parmesan and basil.
Cover with a LID and cook the lasagne in the PAN for about 15 minutes over medium-low heat until the pasta is cooked.
Enjoy!

Notes

Use pasta that doesn't require precooking.

** The sauce is best when made 1-3 days ahead.

▪ Substitute kale with spinach.
▪ Use one layer of ham instead of the ground meat.
▪ Omit the meat for a vegetarian version.
▪ Substitute ricotta and mozzarella with your favorite sliced cheese or with a béchamel sauce.

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

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.

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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.

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