Spring Archives | Page 15 of 15 | SpiceBreeze

20

Mar, 2018

Hungarian Gulyás sausage soup

Hungarian Gulyás Sausage Soup

Hungarian Gulyás sausage soup

Hungarian Gulyás Sausage Soup

SpiceBreeze

Dig in 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. Though, to save you some cooking time, we substituted stew beef for sausages. (*)

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Cuisine Hungarian

Servings

Ingredients

Shopping list

1 lb beef sausages cut in 1/2 inch slices (*)
1 lb potatoes cut in bite size pieces
1-2 red or green bell pepper cut in 1 inch pieces
3 tbsp tomato paste
32 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.
Fry onions, bell pepper, and sausages over medium heat until the onions turn translucent and the bell peppers turn slightly brown.
Stir in Gulyás Spices and fry some seconds without burning the spices.
Stir in broth, potatoes, and salt & pepper to taste. Cover. Bring to boil.
Cook over medium heat for about 10 minutes until the vegetables are almost cooked.
Stir in tomato paste. Cook 5 minutes.

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 stew meat.

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, 2018

Mexican Enmoladas

Mexican Enmoladas

Enmoladas

Mexican Enmoladas

SpiceBreeze

The dark mole sauce is made with several chilies, nuts, and chocolate. It is such a fabulous combination. Think of a chocolate bar with nuts and chili flavor. Preparing the mole sauce is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with all the three important chilies: ancho, guajillo, and pasilla. It is even easier if you skip the tortillas and just pour the sauce over roasted meat.

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Cuisine Mexican

Servings

Ingredients

Shopping list

1 lbs chicken breast cut each 2 times
1 bell pepper finely chopped
1/4 cup almond butter
2 oz dark chocolate bar min. 70% cacao
2-4 avocado sliced
8-12 tortillas

Optional Toppings

tomato/es
lettuce
crumbled cheese
sour cream

You might have

2 cups rice
3 cups chicken or vegetable broth
1 cup tomato puree
1 onion finely chopped
2 cloves garlic grated
1 lime or lemon for juice
sugar or honey or agave syrup
oil
salt & pepper

Culinary Spice Kit (see notes for homemade enmolada spices)

Pouch [1] Ancho chili powder, pasilla chili powder, cinnamon, oregano
Pouch [2] Guajillo chili powder

Instructions

Rice

Cook rice according to package instructions.

Stew

In a large PAN, heat 2 tbsp oil.
Add garlic and onions. Stir-fry 3 minutes over medium-low heat.
Add chicken, bell pepper, Enmoladas Spices [1].
Add to taste: salt, pepper, Enmoladas Spices [2].
Stir-fry 5 minutes over medium heat.
Stir in broth and tomato puree.
Add salt & pepper to taste.
Cover. Bring to boil.
Cook 15 minutes over medium-low heat.
Stir in almond butter and chocolate. '
Add sugar to taste.
Cook 10 minutes over low heat.
Take chicken out and shred it with two forks.

Tortillas

In a separate PAN, heat some oil and fry each tortilla 15 seconds on each side.

Assembly

Fill each tortilla with some chicken, sauce, optional tomato slices and lettuce. Roll it up.

Serve

Place roll on plate, top with sauce.
Serve with rice and avocado with lime juice.
Optional sprinkle with cheese and/ or sour cream.
Enjoy!

Notes

Substitute the SpiceBreeze spice pouches with fresh chilies. Toast and grind them with a little water. Add chili paste, cinnamon, and oregano to taste, one 1/4 tsp at a time.
Substitute almond butter with hazelnut butter or any other nut butter.

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

Feb, 2018

Banh Mi Thit

Vietnamese-Banh Mi Thit

Bánh Mì Thịt Xá Xíu

Bánh mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. Thit means meat. Our spice blend includes authentic Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.

Bánh Mì Thịt Xíu Mại

This recipe is for Bánh mì thit xá xíu with BBQ pork. You can use other meat or find the meatball version (Bánh mì thit xíu mai) below.

Variations

Substitute pork with chicken, turkey, or tofu.
Substitute daikon with radish or turnip.
Substitute daikon and carrots with coleslaw.

The Bánh Mì Thịt Culinary Spice Kit includes the following spices:

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves.

Banh Mi Thit

Vietnamese Banh Mi Thit

SpiceBreeze

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Cuisine Vietnamese

Servings

Ingredients

1 lb pork boneless (cutlet or belly)
1 lb daikon and carrots mix 70:30
2-4 Persian cucumber
1-2 baguette
4 cloves garlic grated
4 tbsp tamari or soy sauce
2 tbsp cooking wine e.g. Marsala/ dry sherry/ white wine
4-6 tbsp agave syrup or honey or sugar
2-8 tbsp rice wine vinegar or white vinegar
oil

Optional

1 tsp sesame oil
1 tsp fish sauce or 1 tbsp anchovy paste
mayonnaise
some sprigs cilantro
jalapenos

Culinary Spice Kit

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions

Marinade

Cut meat in 1-inch cubes.
In a CONTAINER, mix garlic, tamari, cooking wine, 2 tbsp syrup, 1 tbsp oil.
Optional add sesame oil, fish sauce.
Stir in Banh Mi Spices.
Add meat. Mix well.
Let rest in the fridge for 2-24 hours. Stir halfway.

Pickles

Cut daikon and carrots into thin match-like strips or shred them.
In a BOWL, add 1 cup water.
Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
Let rest in fridge 2-24 hours.

Grill

Preheat OVEN to 390°F.
Place meat on a baking sheet with parchment paper.
Bake 30 minutes.
Turn halfway and brush meat with the marinade.

Cut

Cut cucumber in strips.
Cut meat thinly.

Assemble your Banh mi thit

Place meat in your baguette.
Add cucumber and pickles.

Optional

Spread mayonnaise on one half of the baguette. Top with cilantro leaves and/or sliced jalapenos.
Enjoy!

Bánh Mì Xíu Mại

Vietnamese Banh Mi Thit Xiu Mai

SpiceBreeze

Bánh Mì refers to Vietnamese baguette. It’s a heritage from the French colonial period. This recipe is a simplified version for Bánh mì Xíu Mại with meatballs. The spice blend includes rare Vietnamese cinnamon. It’s not only sweet but a bit spicy as well.

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hands-on time 30

Course Main Course

Cuisine Vietnamese

Servings

Ingredients

For the meatballs

1 lb ground meat (pork veal, or poultry)
1/2 lb jicama grated
3 tomato/es chopped
1 small onion finely chopped
3 cloves garlic chopped
sesame oil
2 tbsp tapioca starch

For the sauce

1 large onion chopped
tomato paste
coconut or palm oil

For the pickles

1 lb daikon and carrots mix 70:30
agave syrup or honey or sugar
rice wine vinegar or white vinegar

For serving

2-4 Persian cucumber cut in thin strips
1-2 baguette

Optional

tamari or soy sauce
fish sauce
mayonnaise
some sprigs cilantro
jalapenos sliced

Culinary Spice Kit

Annatto, black pepper, Sichuan pepper (not recommended during pregnancy), fennel, Vietnamese cinnamon, star anise, and cloves

Instructions

Cook jicama

In a small POT, bring water to boil and cook jicama for 5 minutes. Drain and set aside to cool.

Pickles

Cut daikon and carrots into thin match-like strips or shred them.
Keep 2 tbsp cooked jicama aside and add remaining jicama to the daikon and carrots.
In a BOWL, add 1 cup water.
Add to taste: 2-4 tbsp syrup, vinegar, 1-2 tbsp salt.
Let rest in fridge 1-24 hours.

Fry garlic and onions

In a PAN, heat 1 tbsp sesame oil over medium heat. Add garlic and onions. Fry over medium-low heat until the onions turn brown. Take them out and set aside to cool.

Prepare meatballs

In a BOWL, mix ground meat, 2 tbsp jicama, fried garlic and onions, tapioca starch, and salt to taste. Mix well.
Form meatballs. Use about 1 tbsp of the meat mixture for each meatball.

Steam meatballs

In a large POT, place a deep soup plate. Fill water around the plate up to half of the height of the plate. Place meatballs in the plate. Cover POT. Heat water and steam meatballs for 15 minutes.

Sauce

In a PAN, heat 1 tbsp coconut oil. Add onions and Banh Mi Spices. Mix well.
Fry onions until they turn translucent.
Add tomatoes and salt to taste. Cook over slow heat for 10 minutes.
Add 1 cup of water and stir in 1-2 tbsp tomato paste.
Season with tamari and fish sauce to taste.
Add steamed meatballs and the liquid from its plate.
Mix well and let cook over low heat for 5 minutes, stirring in between.

Assemble your Banh mi thit

Place meat in your baguette.
Add cucumber and pickles.
Spread mayonnaise on one half of the baguette (optional).
Top with cilantro leaves and/or sliced jalapenos (optional).
Enjoy!

Caribbean Green Seasoning

Caribbean Green Seasoning

SpiceBreeze

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Course Side Dish

Cuisine Caribbean

Ingredients

1/2 cup cilantro finely chopped
2 cloves garlic grated

Optional

1 green onion finely chopped
0.25 red bell pepper or orange or yellow, finely chopped
0.5 inch ginger grated
parsley, and/ or basil Substitute for cilantro, or mix.
white vinegar to taste
lime juice to taste

Instructions

Mix all ingredients.
Add salt to taste.

Notes

Add this green seasoning for Caribbean cucumber chutney (see recipe here) to add to your Doubles.
Use it to enhance your salads and sandwiches.
For some change, try different ingredient combinations with the mentioned options.

Caribbean Cucumber Chutney

Caribbean Cucumber Chutney

SpiceBreeze

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Cuisine Caribbean

Ingredients

1 English cucumber with skin (or 3-4 Persian cucumber)
1 tbsp green seasoning (see notes for the recipe)

Instructions

Coarsely grate the cucumber.
Add some salt to the cucumber and let it sit in a strainer over a bowl.
After 15 minutes, squeeze the cucumber to get the most liquid out of it. Keep the liquid for later (see tip below).

Mix in to taste

0.5-1 tbsp of the green seasoning.
Double Spices [2], and salt & pepper.
Let rest for 15 minutes.

Notes

Green seasoning recipe

Tip

Drink the cucumber water pure or mixed in a fruit smoothie.