Category Archives: Winter

2
Feb, 2025
Javanese Tempe Orek

Javanese Tempe Orek

Javanese Tempe Orek

Javanese Tempe Orek

SpiceBreeze
Fried tempeh caramelized in sweet soy sauce and usually chili, creating a perfect balance of rich, sticky, and slightly spicy flavors—adjust the heat to your liking. You can also add finely chopped vegetables, such as bell peppers or green beans, for extra texture and freshness. Best served with warm rice, this dish makes for a satisfying and flavorful meal.
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hands-on time 30 minutes
Course Main Course
Cuisine East Javanese
Servings 3

Ingredients
  

Protein

  • 1 pckg tempeh [1] (8-9 oz), cut into small strips

Fresh Produce

  • 2 cloves garlic finely chopped
  • 1 shallot thinly sliced

Optional

  • 1-2 red chilies thinly sliced
  • 2 cups green beans [2] trimmed and cut into 2-inch pieces

Packaged Goods/Staples

  • 1.5 tbsp soy sauce [3]
  • 2 tsp sweetener (e.g. agave syrup, honey, or sugar)
  • oil, salt
  • rice cooked or steamed

Tempe Orek Spice Kit

  • 1 pouch Galangal, tamarind, lemongrass, mild chili, orange peel

Instructions
 

Step 1

  • Deep-fry tempeh until golden and crispy. Scoop them out and set aside to drain.

Step 2

  • In a PAN, sauté garlic, shallots, and chilies (optional) until fragrant.
  • Optional, add green beans and stir-fry for 3-5 minutes until tender.
  • In a CUP, mix soy sauce, sweetener, Tempe Orek spices, and 1/4 cup water.
  • Pour the mixture into the pan and stir until caramelized.
  • Toss in the fried tempeh and stir-fry until the sauce has thickened and the tempeh is completely coated.
  • Season with soy sauce and sweetener to taste.

Serve

  • Serve warm with rice. Optionally, garnish with chili.
  • Enjoy!

Notes

Alternatives
[1] Thin strips of tofu, chicken, beef, or pork.
[2] Any small cut vegetables of your choice.
[3] Visit on our blog.
14
Jan, 2025
Venezuelan Arepas con Pabellón

Venezuelan Arepa

Venezuelan Arepas con Pabellón

Venezuelan Arepa

Discover the Magic of Venezuelan Arepas Soft on the inside, golden and crispy on the outside, arepas are a beloved Venezuelan staple. Perfect for any meal, these versatile pockets can be filled with your favorite ingredients—from savory meats to creamy cheese. Follow this simple recipe to bring a taste of Venezuela to your kitchen!

Ingredients

  • Authentic arepa flour

Instructions

  1. Mix the Dough: Add 1 cup of arepa flour into a mixing bowl. Add 1 1/8 cups of water and 1/2 teaspoon of salt.
  2. Combine: Stir the mixture with a spoon until it’s well combined and forms a smooth dough.
  3. Rest the Dough: Let the dough rest for 3 minutes to fully absorb the water.
  4. Shape the Arepas: Take a portion of the dough and shape it into a smooth patty, about 3.5 inches in diameter.
  5. Cook the Arepas: Heat oil in a skillet over medium heat. Fry the arepas until golden brown on both sides, flipping once (about 3–4 minutes per side).
  6. Fill the Arepas: Slice each arepa horizontally to create a pocket. Fill it with your favorite ingredients—meat, cheese, avocado, or any topping you love!

Enjoy your homemade Venezuelan arepas! 😊

© Recipe: SpiceBreeze
Cuisine: Venezuelan / Category: America - South
Venezuelan Arepa
19
Dec, 2024
Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Ethiopian Shiro Wot

Yield: 3

Shiro brings the authentic, earthy taste of Ethiopia right to your kitchen. Made with premium garbanzo bean flour and seasoned with authentic traditional spices, this shiro mix creates a deeply flavorful and smooth stew. It’s a beloved, protein-rich dish that’s easy to prepare. Serve Shiro with injera or your favorite flatbread for a comforting meal that’s full of Ethiopian warmth and tradition. Perfect for vegan, gluten-free, and plant-based diets.

There are two versions to enjoy: Alicha Shiro offers mild flavors, while Mitten Shiro brings a bold, spicy kick.

Ingredients

  • 1/4 cup ore more of Alicha Shiro or Mitten Shiro
  • 1 onion, finely chopped (optional)
  • oil

Instructions

1. Dissolve Shiro in cold water.   

Use about 1/2 cup water per 1/4 cup of Shiro.

2. Optionally, brown chopped onions in neutral oil.

3. Add the Shiro-water-mix, stirring constantly.

4. Add hot water until your desired consistency.

5. Bring to a boil. Simmer for 10 minutes.    

Stir frequently. Add hot water is necessary.

Notes

Variation Options

  • Substitute water with broth.
  • Add 1 tomato and/or jalapeno, finely chopped.
  • Add more water or broth until it has the consistency of a gravy. Pour it over a vegetable dish to add protein.
  • Serve it with injera or any bread of your choice.

© Recipe: SpiceBreeze
Cuisine: Ethiopian / Category: Africa
Ethiopian Shiro Wot
3
Nov, 2024
Armenian Borek

Armenian Lentil Borek

Armenian Borek

Armenian Lentil Borek

SpiceBreeze
Armenian Lentil Borek is a delightful twist on a traditional favorite, swapping the classic cheese filling for a savory, spiced lentil mixture. Encased in flaky phyllo dough, these pastries are crispy on the outside and satisfyingly hearty on the inside. Perfect as an appetizer, snack, or light meal, lentil borek offers a unique blend of spices and textures that showcase the rich flavors of Armenian cuisine. Whether you’re new to borek or a seasoned fan, this vegetarian-friendly version is sure to become a favorite!
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hands-on time 30 minutes
Course Main Course
Cuisine Armenian
Servings 3

Ingredients
  

Fresh Produce

  • 1 medium onion finely chopped
  • 1/4 cup fresh parsley chopped

Packaged Goods/Staples

  • 1 package phyllo dough thawed
  • 1 cup green or brown lentils rinsed
  • melted butter or olive oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch bell pepper, garlic, coriander, cumin, paprika, mint

Suggested Toppings & Sides

  • nigella or sesame seeds
  • lemon-yogurt dip optionally with lots of garlic
  • fresh salad suggested: Tabbuleh

Instructions
 

Cook the Lentils

  • In a POT, add the lentils with enough water to cover them by a few inches.
  • Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until lentils are tender.
  • Drain and set aside.

Prepare the Filling

  • In a PAN, heat a 2 tbsp oil or butter over medium heat.
  • Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  • Add the Borek spices. Stir and cook for another 1 to 2 minutes.
  • Add the cooked lentils and stir well to combine. Taste and adjust salt & pepper as desired.
  • Remove from heat and let cool slightly, then stir in the chopped parsley.

Assemble the Borek

  • Cut the phyllo dough in squares or rectangles of 4 to 6 inches per side.
  • Option 1 "Triangles": Spoon 1 tbsp of the filling in the center of a square, then fold one edge over to form a triangle until fully wrapped.
  • Option 2 "Cigars": Spoon a line of the filling along one edge, then roll up tightly into a log shap.
  • Press the sides to close.

Bake the Borek

  • Preheat the oven to 350°F (180°C).
  • Place the Borek on a baking sheet lined with parchment paper and brush the tops with melted butter or oil.
  • Optionally, sprinkle with sesame or nigella seeds.
  • Bake for 20 to 25 minutes, or until golden and crispy.

Serve

  • Serve Borek with your preferred sides.
  • Enjoy!
3
Sep, 2024
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

South American Fish - Alternative with Chicken

Baked in Creamy Nut Milk and with Fall Vegetables

Brazil nuts in hand
sweet potatoes
acorn squash
green beans
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters
  • 1 medium (red) onion (optional) [5] cut into 8 wedges
  • 1 medium tomato (optional) [5] cut into 8 wedges

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Nut Milk Preparation

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Fish Preparation

  • On a PLATE, Season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Vegetables Preparation

  • In a POT, bring 2 quarts of lightly salted water to a boil.
  • Cook the acorn squash and sweet potato, each separately, for about 10 minutes, until almost tender.
  • Scoop the vegetables out with a slotted spoon and set them aside.

Assembly and Baking

  • Preheat the OVEN to 420°F.
  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Distribute the vegetables evenly around and on top of the fish.
  • Sprinkle with salt to taste and another thin layer of Peixe no Leite de Castanha spices.
  • Bake for 10 minutes, or until the fish is fully cooked and the vegetables are tender.
  • Optionally, garnish with fresh cilantro or parsley before serving.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, or potato, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots
[5] It is recommended to include at least one of the following: onion or tomato. 
Brazilian Peixe no Leite de Castanha-do-Pará

Brazilian Peixe no Leite de Castanha-do-Pará - Quick Version

SpiceBreeze
Brazilian Pirarucu or Peixe no Leite de Castanha-do-Pará is a flavorful and elegant dish that showcases the rich culinary traditions of Brazil. Traditionally made with pirarucu, a meaty and slightly sweet fish from the Amazon, it features a creamy nut milk made from Castanha-do-Pará (Brazil nuts) and a medley of tender vegetables. While pirarucu is the star of this dish, we've adapted the recipe to use other firm white fish like cod or halibut, which are more readily available in North America. You can even use chicken for a different twist. This versatile dish brings together a harmonious blend of textures and flavors, perfect for a special occasion or a refined weeknight dinner.
See the notes for the authentic recipe.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Brazilian
Servings 3

Ingredients
  

Main Ingredients

  • 1-1.5 lb fish fillet [1] cod, halibut, or tilapia
  • 300 g Brazil nuts [2] raw, unsalted

Vegetables

  • 3 slices sweet potato [3] 1/2 inch each
  • 3 slices acorn squash [3] 1/4 inch each
  • 3 oz green beans [4]
  • 1 small zucchini or yellow squash [4] halved and cut lengthwise into quarters

Culinary Spice Blend

  • 1 pouch Annatto, cumin, garlic, paprika, black pepper, chili, thyme

Additional Ingredients

  • salt
  • olive oil
  • 2 tbsp fresh cilantro or parsley (optional) chopped

Instructions
 

Season the Fish

  • On a PLATE, season the fish fillets with salt to taste and with a thin layer of Peixe no Leite de Castanha spices.
  • Let the fish rest for 30 minutes to absorb the seasoning.

Prepare the Nut Milk

  • In a BLENDER or nut milk maker, combine the nuts with 400 ml of water. Blend for 5 minutes, or in three 2-minute intervals, until smooth.
  • Refrigerate the mixture for 30 minutes to allow the flavors to meld.

Bake the Vegetables

  • Preheat the OVEN to 400°F.
  • Place the acorn squash and potato evenly onto a greased BAKING SHEET. Drizzle with olive oil.
  • Bake for 10 minutes, then turn the vegetables.
  • Add the green beans and zucchini to the baking sheet, layering them over the other vegetables. Drizzle with olive oil.
  • Sprinkle with salt to taste and thin layer of Peixe no Leite de Castanha spices.
  • Bake for another 10 minutes, or until all vegetables are tender.
  • Remove the vegetables from the oven and keep them warm.

Bake the Fish

  • Grease a BAKING PAN with olive oil and arrange the seasoned fish fillets in the pan.
  • Pour the prepared nut milk evenly over the fish fillets.
  • Sprinkle with salt to taste and a thin layer of Peixe no Leite de Castanha spices.
  • Cover and bake at 425°F for 10 minutes, or until the fish is fully cooked.

Serve

  • Arrange the fish and baked vegetables on plates.
  • Optionally, garnish with fresh cilantro or parsley.
  • Enjoy!

Notes

For an authentic experience check out this recipe.
[1] Alternative: Chicken breast, tenders, or thighs, cut thinly lengthwise.
[2] Please avoid using store-bought nut milk, as it tends to be too thin for this recipe.
[3] Alternatives: You can use any pumpkin or squash of your choice, potatoes, daikon, or rutabaga. It’s best to include two different types, each about 4 oz.
[4] Alternatives: okra or endives or carrots.

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3
Sep, 2024
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

How to cook 34 authentic global recipes without tedious planning.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for a recipe version with less hands-on time.
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hands-on time 1 hour
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Pot Basics

  • 1 head green cabbage (2 to 2.5 lb)
  • 1 large tomato sliced
  • 1 head garlic

Filling

  • 1 cup short grain rice [1] rinsed
  • 1 lb ground meat [2] lamb or beef
  • 1 medium tomato diced
  • 1-2 tbsp olive oil (optional)

Cooking Liquid

  • 1/4 cup lemon juice
  • 1 tbsp tomato paste

Yogurt Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill chopped

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Instructions
 

Prepare the Cabbage

  • Remove the stem and core of the cabbage.
  • Peel off 4 large outer leaves, rinse them, and set them aside.
  • Cut off 1 inch from the bottom of the cabbage and save this piece for another recipe.
  • Separate the remaining leaves.
  • Cook them in lightly salted boiling water for approximately 5 minutes, until just softened.
  • Scoop them out and let them cool.

Prepare the Filling

  • In a large bowl, combine the rice, meat, tomatoes, Malfouf Mahshi spices, and salt to taste. If using lean meat or lentils, add 1 to 2 tbsp of oil. Mix well.

Make the Rolls

  • Flatten and staple the cabbage leaves.
  • Place 2 tbsp of filling in the center of each leaf, spreading it into a line, leaving about 1/4 inch from the edges.
  • Roll the leaves tightly into cigar-shaped rolls, pressing firmly. Leave the sides open. Place the rolls on a large plate seam-side down.

Mix the Broth

  • In a bowl, mix 5 cups of water or broth with 1/4 cup lemon juice, 1 tbsp tomato paste, and salt and pepper to taste.

Pot Assembly

  • In a large pot, cover the bottom with 2 of the reserved outer cabbage leaves.
  • Add one layer of tomato slices on top.
  • Arrange the cabbage rolls in several layers, scattering garlic cloves between the layers.
  • Finish with a layer of the remaining reserved outer cabbage leaves to cover the rolls.
  • Place a large plate upside down on top of the rolls to prevent them from floating.
  • Pour in the broth and add additional hot water until everything is submerged.
  • Cover the pot with a lid.

Cook

  • Bring to a boil, then reduce the heat to medium-low and cook for about 90 minutes, or until the cabbage leaves are tender. Taste one roll to check doneness.

Prepare the Yogurt Sauce

  • In a small bowl, mix 2 cups of yogurt with grated garlic and lemon juice to taste.
  • Optionally, add 1 to 3 teaspoons of fresh dill.

Serve

  • Serve the Malfouf Mahshi cabbage rolls with the yogurt sauce.
  • Enjoy!

Notes

For a faster preparation option, check out this recipe.
Adjust the cabbage-to-rice-and-meat ratio to suit your preference.
[1] Alternative: bulgur 
[2] For a vegetarian twist, substitute 1 can of lentils for the meat.
Lebanese Malfouf Mahshi

Lebanese Malfouf Mahshi - Quick Version

SpiceBreeze
Malfouf Mahshi is a traditional Middle Eastern dish, particularly popular in countries like Lebanon, Syria, and Jordan. The name translates to "stuffed cabbage" in Arabic. The dish consists of cabbage leaves that are filled with an aromatic mixture of rice and ground meat, usually lamb or beef. For a vegetarian version, lentils can be used in place of meat, and bulgur is a great alternative to rice.
See the notes for the authentic recipe.
Share Print
hands-on time 30 minutes
Course Main Course
Cuisine Lebanese
Servings 3

Ingredients
  

Sauce

  • 2 cups plain yogurt
  • 1-2 cloves garlic grated
  • 1 lemon for juice
  • 1-3 tsp fresh dill (optional) chopped

Meat

  • 1 lb ground meat [1] lamb or beef
  • 1 tbsp tomato paste

Cabbage

  • 1 head green cabbage
  • 1/4 cup lemon juice
  • 2 tbsp tomato paste

Malfouf Mahshi Culinary Spice Blend

  • 1 pouch Allspice, garlic, nutmeg, cinnamon, cloves, black pepper, fenugreek, ginger

Additional Ingredients

  • 3 cups cooked rice [2]
  • salt
  • butter

Instructions
 

Sauce

  • In a BOWL, combine yogurt with garlic and lemon juice to taste.
  • For added flavor, mix in 1 to 3 tsp of fresh dill, if desired.
  • Set aside.

Meat

  • In a large BOWL, combine the meat, 1 tbsp tomato paste, Malfouf Mahshi spices, and salt to taste.
  • Mix until well combined.
  • Shape the mixture into thin rolls about 2 inches long.
  • In a PAN, cook the meat rolls in butter over medium-low heat, turning to slightly brown all sides evenly.

Cabbage

  • Remove and discard the thick outer leaves of the cabbage.
  • Cut the cabbage into quarters, remove the core, then cut into small wedges.
  • In a large POT, mix 1 quart of lightly salted water with 1/4 cup of lemon juice and 2 tbsp tomato paste.
  • Bring the mixture to a boil, then reduce the heat to medium.
  • Cook the cabbage leaves for 10 minutes, or until they soften.

Serve

  • Arrange the meat rolls on a bed of cabbage leaves and rice, then drizzle with the yogurt sauce.
  • Enjoy!

Notes

[1] For an authentic experience and a vegetarian twist, check out this recipe.
[2] Alternative: bulgur 

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