Spring Archives | Page 9 of 15 | SpiceBreeze

31

Mar, 2021

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

SpiceBreeze

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.

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hands-on time 30

Course Recipes

Cuisine Indonesian

Servings

Ingredients

1 lb chicken breast or thighs cut into 1-inch pieces
2 cups rice
1/2 cup tomato puree
1 can coconut milk 13.5 oz
1 English cucumber sliced
8 oz broccoli or bok choy steamed
3 shallots finely chopped
2 cloves garlic finely chopped or grated
1/2 inch ginger finely chopped or grated
oil
salt

Gulai Culinary Spice Kit

Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

anchovy or shrimp paste to taste
fresh chilies

Instructions

Cook rice according to package instructions.
In a POT, heat 1 tbsp oil over medium heat.
Fry onions and garlic for 1 minute.
Carefully of splatters, add tomato puree and Gulai spices.
Optionally, add anchovy or shrimp paste. Mix well.
Cook over low heat for 5 minutes.
Add chicken and 1 cup hot water.
Bring to a boil and cook over low heat for 5 minutes.
Add coconut milk.
Optionally, add whole fresh chilies.
Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
Take the chicken out, shred it with two forks, and return it to the sauce.
Serve with rice, steamed vegetables, and cucumber slices.
Enjoy!

Notes

Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
Substitute coconut milk with heavy cream.

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

16

Mar, 2021

Spice Bag

Dublin Spice Bag

Spice Bag

Dublin Spice Bag

SpiceBreeze

Spice Bags have become a popular street food sensation in the bustling streets of Dublin. Their origins are somewhat mysterious, but Spice Bags are essentially paper bags filled with succulent fried chicken and crispy fries, generously topped with onions, occasionally bell peppers, and zesty chili slices for an added kick. Notably, Sichuan pepper often plays a role in the Chinese Five Spice blend, contributing to the bags' distinctive flavor profile. For those unfamiliar with its potency, it's advisable to start with using up to half of the provided pouch, gradually adjusting to personal taste preferences.

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hands-on time 30

Course Main Course

Cuisine Asian, Irish

Servings

Ingredients

Protein

1.5 lbs chicken breast ^[1] bone and skinless, cut into thin strips

Fresh Produce

3 tbsp orange juice ^[2]
2 lbs potatoes ^[3] peeled, cut in stripes
1 onion peeled, halved, sliced (optional)
1 bell pepper green and/ or red, cut in thin stripes (optional)

Dairy & Eggs

1 egg

Packaged Goods/Staples

4 tbsp soy sauce ^[4]
2 cups breadcrumbs ^[5]
oil & salt
4 paper bags optional

Culinary Spice Kit

Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
Pouch [2] Sichuan pepper, chilies (mild)

Instructions

Marinate the Chicken

In a BOWL, mix the chicken, Spice Bag [1] spices, 3 tbsp of tamari, orange juice, and Spice Bag [2] spices to taste.
Cover and let it marinate in the fridge for 1 hour.

Potatoes

In a BOWL, mix the potatoes with 3 tbsp of oil and salt to taste.
Place the potatoes in a single layer on a non-stick BAKING SHEET.
Bake in the oven at 400°F for 30-40 minutes, turning them halfway through the cooking time.

Prepare the Chicken

On a PLATE, beat an egg and add salt to taste.
Coat the chicken thoroughly with the beaten egg.
On a different PLATE, spread breadcrumbs.
Coat the chicken thoroughly with the breadcrumbs.

Fry the Chicken

In a PAN, heat 2 tbsp of oil over high heat.
Fry the chicken pieces until they turn brown and crispy.
Remove the chicken from the pan and set them aside.

Fry the Vegetables

In the same PAN, fry the onion for 5 minutes over medium heat.
Add the bell pepper and 1 tbsp of tamari halfway through cooking.

Serve

Serve the chicken and potatoes in paper bags.
Top with the fried vegetables.
Enjoy!

Notes

[1] Variation: Substitute chicken with boneless pork cutlets or firm, drained tofu.

[2] Alternative: Any fruit juice of your choice.

[3] Optionally, substitute potatoes with sweet potatoes or yam or frozen fries.

[4] Visit our blog for soy sauce alternatives.

[5] Variations: panko or ground almonds.

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 | Expand your creativity

4

Mar, 2021

Spanish Paella Valenciana

Spanish Paella Valenciana

Spanish Paella Valenciana

Spanish Paella Valenciana

SpiceBreeze

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Pin Print

hands-on time 30

Course Main Course

Cuisine Spanish

Servings

Ingredients

Protein

1.5 lbs chicken thighs or breast cut into 2-inches cubes

Fresh Produce

4 oz snap or snow peas
1 tomato chopped
1 red bell pepper sliced, fried (optional)

Special Ingredients

2 cups Arborio or any short grain rice
4 oz butter beans, Edamame, white kidney or fava beans (cooked)

Staples Group 1: Liquid, Dairy, Fat

4-5 cups stock chicken or fish
4 tbsp olive oil

Staples Group 2: Salty, Sour, Sweet

salt & pepper
1-2 lemons

Staples Group 3: Breading, Onion & Co

2 cloves garlic finely chopped or grated

Culinary Spice Kit

1 pouch Paella [1] spice blend Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
1 pouch Paella [2] spice Spanish saffron

Alternative Spices

1 bay leave add leave in whole
1 tbsp paprika
1 tsp rosemary
1 tsp smoked paprika optional
0.5 tsp cayenne optional

Instructions

Prepare

In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

In a PAN*, heat olive oil.
Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
Push meat to the edges.
In the center of the PAN, add the vegetables and fry until they turn slightly brown.
Mix them with the meat.
Reduce heat to medium. Add garlic and fry for about 1 minute.
Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
Distribute rice throughout the PAN and make sure that the rice is covered with stock.
Bring to boil. Do not stir again!
Simmer for about 15-20 minutes until the rice is cooked.
After 10 minutes, cover the PAN with a lid or aluminum foil.
Turn the heat off.
Let rest for 5 minutes.

Optional

Garnish with fried bell pepper.

Serve

Serve with lemon wedges.
Enjoy!

Notes

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

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

Spanish Paella Valenciana

Spanish Paella Valenciana

Spaniards take the authenticity of Paella very serious. They even criticize renowned chefs for creative variations. The authentic Paella Valenciana is made with chicken and rabbit. Our variations offer chicken or the popular seafood version. Mussels, cooked in white wine and garlic, can be an additional topping. The spice kit includes saffron, the most expensive spice in the world. Small amounts carry an intensive flavor.

Shopping List

1.5 lbs chicken thighs or breast (cut into 2-inches cubes)
2 cups Arborio or any short grain rice
4 oz butter beans, Edamame, white kidney or fava beans (cooked)
4 oz snap or snow peas
4-5 cups stock (chicken or fish)
1-2 lemons
1 tomato (chopped)
2 cloves garlic (finely chopped or grated)
4 tbsp olive oil
salt & pepper

Optional

1 red bell pepper (sliced, fried)

Culinary Spice Kit

[1] Paprika, rosemary, onions, turmeric, roasted chili, smoked paprika, bay leaves
[2] Spanish saffron

Alternative Spices

1 bay leave (add leave in whole)
1 tbsp paprika
1 tsp rosemary
1 tsp smoked paprika (optional)
0.5 tsp cayenne (optional)

Prepare

In a CUP, mix Paella [2] spices with 1 tbsp hot water. Set aside for at least 20 minutes.

Cook

In a PAN*, heat olive oil.
Over medium-high heat, fry meat sprinkled with salt & pepper to taste until all sides turn nicely brown.
Push meat to the edges.
In the center of the PAN, add the vegetables and fry until they turn slightly brown.
Mix them with the meat.
Reduce heat to medium. Add garlic and fry for about 1 minute.
Add tomatoes and Paella [1] spices. Stir-fry for 3 minutes.
Add stock, the Paella [2] spices-water-mixture, and salt & pepper to taste. Mix well.
Distribute rice throughout the PAN and make sure that the rice is covered with stock.
Bring to boil. Do not stir again!
Simmer for about 15-20 minutes until the rice is cooked.
After 10 minutes, cover the PAN with a lid or aluminum foil.
Turn the heat off.
Let rest for 5 minutes.

Optional

Garnish with fried bell pepper.

Serve

Serve with lemon wedges.
Enjoy!

▪ Substitute half of the chicken with rabbit or pork.

▪ Substitute meat with snapper, halibut, or mahi mahi, and vegetables with large shrimp. Take shrimp out after 2 min. Return on top before covering the pan.

▪ Substitute meat with 4 oz artichokes and 1/2 green and red bell pepper, and use vegetable stock.

*Recommended: Paella or large skillet pan.

Spanish

saffron

2

Mar, 2021

Greek Kleftiko open

Greek Kleftiko

Greek Kleftiko open

Greek Kleftiko

SpiceBreeze

Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.

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Hands-on Time 30

Course Main Course

Cuisine Greek

Servings

Ingredients

4 lamb leg steaks about 2 lbs
1 lb broccoli cut into florets
1 lb potatoes cut into 1/4 inch slices
1/3 cup red wine
2 medium tomatoes cut into 1/4 inch slices
1 medium onion sliced
4 cloves garlic sliced
2/3 cup olive oil
salt & pepper

Kleftiko Culinary Spice Kit

Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions

Prepare

▪ Season meat with salt to taste.
▪ In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

Create 4 packets, each as follows:

On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
Staple: lamb, garlic, and tomatoes.
Place potatoes, broccoli, and onions around.
Season with salt to taste.
Drizzle with 4 tbsp of the oil mixture.
Close the PAPER, then the FOIL.
Place the packets on a BAKING RACK.
Bake about 60 minutes until cooked.
For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

Serve

The the complete kleftiko packets, one per PLATE. Enjoy!

Notes

Substitute meat or broccoli with eggplants or root vegetables.
Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.

Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.

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, 2021

Italian Vellutata

Italian Vellutata

Italian Vellutata

Italian Vellutata

SpiceBreeze

Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.

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Hands-on Time 30

Course Main Course

Cuisine Italian

Servings

Ingredients

Protein

1/2 lb sirloin steak or chicken breast thinly sliced

Fresh Produce

2 lb cauliflower roughly chopped
1 large potato diced
8 oz mushrooms diced or sliced

Staples Group 1: Liquid, Dairy, Fat

4 cups vegetable broth
2 tbsp heavy cream
olive oil

Staples Group 2: Salty, Sour, Sweet

salt & pepper

Staples Group 3: Breading, Onion & Co

1 medium onion chopped

Culinary Spice Kit

1 pouch Vellutata spices Porcini mushrooms, garlic, tarragon, chives

Instructions

Cream

In a POT, heat 2 tbsp oil over medium heat.
Add the onion and fry until they turn brown.
Add the cauliflower and potato.
Season with salt & pepper to taste. Fry for about 5 minutes.
Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
Cook for 10 minutes. Let it cool a bit.
Transfer the soup to a BLENDER.
Blend it until smooth. Return the soup to the POT.
Add the cream. Adjust salt & pepper.
Mix well. Cook for 5 minutes without lid.

Sauce

In a PAN, heat 2 tbsp oil over medium heat.
Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
Take the meat out and set aside.
Add the mushrooms. Fry until they are soft.
Add the Vellutata spices and salt to taste. Mix well.
Return the meat. Cook for 2 minutes, stirring frequently.

Serve

Serve the cream in bowls topped with the mushroom sauce. Enjoy!

Video

Notes

Omit the meat.
Substitute cauliflower with zucchini.
Substitute heavy cream with sour cream.
Substitute mushrooms with leek or green asparagus

Alternative Recipe

Substitute the soup with cooked pasta.
Add 1 cup of heavy cream with the Vellutata spices to the 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

27

Feb, 2021

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

SpiceBreeze

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

Pin Print

Hands-on Time 30

Course Main Course

Cuisine Persian

Servings

Ingredients

1 lb fish fillet of your choice (*)
1.5 cups basmati rice
1 cup chopped herbs (**)
1 green onion finely sliced
1 egg whisked
1/2 cup flour
1 lemon for juice
salt & pepper
vegetable oil

Sabzi Polo Culinary Spice Kit

[1] Fenugreek leaves
[2] Turmeric, cumin, coriander, garlic

Instructions

Rice

Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
In a POT, bring 4 cups of water to a boil.
Add rice and salt to taste.
Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
Add onions, herbs, and Sabzi Polo [1] spices.
In the same POT, add 1/4 cup of oil.
Add the rice-herb-mix in the form of a cone.
Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
Add salt and pepper to taste.
Place egg and flour each on a PLATE.
Cover all sides of the fish in the egg then in the flour.
In a PAN, heat 1 tbsp oil over medium heat.
Fry fish on both sides until cooked and golden.

Serve

Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

Notes

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

Substitute fish with poultry breast. Cut it lengthwise.
Optionally, fry the fish without egg and flour.

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

Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

Sabzi Polo Mahi is one of the many dishes served for Nowruz, the Persian New Year. Fluffy Basmati rice is cooked with fresh herbs, including fenugreek leaves which have an exceptional aroma that you can smell and savor. It makes all the difference. The fish is seasoned with advieh, a Persian spice blend that works as well on poultry.

1 lb fish fillet of your choice ((*))
1.5 cups basmati rice
1 cup chopped herbs ((**))
1 green onion (finely sliced)
1 egg (whisked)
1/2 cup flour
1 lemon for juice
salt & pepper
vegetable oil

Sabzi Polo Culinary Spice Kit

[1] Fenugreek leaves
[2] Turmeric, cumin, coriander, garlic

Rice

Rinse rice thoroughly. Soak rice in cold water with 1 tbsp salt for 2-24 hours. Drain.
In a POT, bring 4 cups of water to a boil.
Add rice and salt to taste.
Boil 5-10 minutes until the rice is still firm inside but soft outside. Drain + rinse.
Add onions, herbs, and Sabzi Polo [1] spices.
In the same POT, add 1/4 cup of oil.
Add the rice-herb-mix in the form of a cone.
Sprinkle with 1 tbsp oil. Make 4 deep holes with the end of a spoon.
Cover. Steam over slow heat for about 30-45 minutes until the rice is cooked.

Fish

Rinse and pat dry the fish. Season it with a light coat of Sabzi Polo [2] spices.
Add salt and pepper to taste.
Place egg and flour each on a PLATE.
Cover all sides of the fish in the egg then in the flour.
In a PAN, heat 1 tbsp oil over medium heat.
Fry fish on both sides until cooked and golden.

Serve

Serve fish with rice. Sprinkle with lemon juice to taste. Enjoy!

(*) For instance: mahi-mahi, cod, tilapia, snapper, halibut, or salmon.
(**) A combination of parsley, dill, and cilantro works great. Add tareh, the Persian chives, if you have a chance.

Substitute fish with poultry breast. Cut it lengthwise.
Optionally, fry the fish without egg and flour.

Main Course

Persian

methi, turmeric