Category Archives: Winter

  • Home   /  Seasonal
  • Archive by category "Winter"
    • ( Page10 )
8
Mar, 2021
Sichuan Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

How to cook 34 authentic global recipes without tedious planning.
Sichuan Mǎyǐshàngshù

Chinese Mǎyǐshàngshù

SpiceBreeze
Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.
 
Share Pin Print
Course Main Course
Cuisine Chinese
Servings 3

Ingredients
  

Protein

  • 0.75 lb ground pork, poultry, or veal[1]

Fresh Produce

  • 5 green onions sliced

Packaged Goods/Staples

  • 3.5 oz very thin spaghetti aka capellini[2]
  • 2 cups rice
  • soy sauce or tamari
  • oil
  • salt & pepper

Mǎyǐshàngshù Culinary Spice Kit

  • cinnamon, fennel, garlic, shiitake mushrooms, black pepper, cloves, star anise

Optional

  • 4 oz vegetables of your choice[3] thinly sliced or cut into very small pieces

Instructions
 

Rice & Noodles

  • Prepare rice and noodles according to package instructions.
  • Drain. Keep the cooking water from the noodles.

Cook

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Add meat and Mǎyǐshàngshù spices.
  • Mix and stir-fry until the meat is crumbled and cooked.
  • Add vegetables (optional), green onions, and 2 tbsp soy sauce.
  • Mix and stir-fry for 3-5 minutes.
  • Add the noodles and 1 cup of their cooking water. Mix well.
  • Optionally, add to taste: soy sauce, salt & pepper, a bit more cooking water.

Serve

  • Serve Mǎyǐshàngshù sauce over rice.
  • Enjoy!

Notes

[1] Substitute meat with mushrooms, finely chopped.
[2] Substitute spaghetti with glass noodles and add them to the PAN uncooked.
[3] Recommended: mushrooms, zucchini, rutabaga, turnip, celery, bell pepper, broccoli florets, or green asparagus.
 
  • Make it again and substitute the spices with 1-2 tbsp Asian bean paste.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Chinese Mǎyǐshàngshù

Sichuan Mǎyǐshàngshù

Mǎyǐshàngshù from the Chinese region Sichuan is a dish with a name that you will never forget. In its classic version, thin glass noodles, also called bean threads, soak up a sauce made with ground meat. The result looks like ants climbing on tree twigs. That's why 'Mǎyǐ shàng shù' translates to 'Ants on a tree'. We used easier to find thin spaghetti and optional healthy vegetables. Our spice blend with Shitake powder is full of umami.

 

Shopping list

  • 1.5 lb ground pork (poultry, or veal)
  • 5 green onions (sliced)
  • 10.5 oz very thin spaghetti aka capellini
  • tamari or soy sauce
  • oil
  • salt & pepper

Optional

  • 4-8 oz vegetables of your choice ((see notes))
  • cooked rice

Culinary Spice Kit

  • Cinnamon, fennel, garlic, Shitake mushrooms, black pepper, star anise, cloves
  1. Prepare the noodles according to package instructions. Keep the cooking water.
  2. In a large PAN, heat 2 tbsp oil over medium heat.
  3. Add meat and Mǎyǐshàngshù Spices. Mix and stir-fry until the meat is crumbled and cooked.
  4. Add vegetables (optional), green onions, and 2 tbsp tamari or soy sauce.
  5. Mix and stir-fry for 3 minutes.
  6. Add the noodles and 1 cup of their cooking water. Mix well.
  7. Add more cooking water, tamari or soy sauce and/ or salt & pepper to taste.
  8. Enjoy!

* Recommended: thinly sliced mushrooms, zucchini, rutabaga, turnip, celery, bell pepper; or broccoli florets or green asparagus, cut in small pieces.

▪ Substitute spaghetti with glass noodles.

▪ Make it again and substitute the spices with 1-2 tbsp bean paste.

 

shiitake mushrooms
27
Feb, 2021
Persian Sabzi Polo Mahi

Persian Sabzi Polo Mahi

How to cook 34 authentic global recipes without tedious planning.
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.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

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.
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

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

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

Fish

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

Serve

  1. 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
30
Jan, 2021
Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

Belgian
Carbonnade à la Flamande

A Rich Winter Stew

Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation.

The Belgians take pride in this rich beef and onion stew dish’s trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.

Carbonnade Spice Blend
Parsley, garlic, mustard, thyme, allspice, bay leaves
Limited Time in Our Shop
Belgian Carbonnade à la Flamande

Share

More Belgian-French Recipes

The current query has no posts. Please make sure you have published items matching your query.
Belgian Carbonnade à la Flamande

Belgian Carbonnade à la Flamande

SpiceBreeze
Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Belgian
Servings 3

Ingredients
  

  • 1.5 lb stew beef cubed
  • 2 slices bacon (optional) cut into strips
  • 3 medium onions finely sliced
  • 1.5 cups dark ale preferably Belgian
  • 2 cups stock or broth preferably beef
  • 2 tsp brown sugar
  • 1 tbsp red wine vinegar
  • 2 tbsp flour
  • oil
  • salt & pepper

Carbonnade Culinary Spice Kit

  • Parsley, garlic, mustard, thyme, allspice, bay leaves

Suggested Sides

  • French fries, boiled or mashed potatoes
  • Slices of (ginger-) bread with mustard
  • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
  • Salad with Belgian endives and apples

Instructions
 

  • Season the meat with salt & pepper to taste.
  • In a large PAN, heat 1 tbsp oil over medium heat.
  • Fry the bacon until browned.
  • Take the bacon out and set it aside.
  • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
  • Take the meat out and set it aside.
  • Fry the onions until translucent.
  • Add the sugar. Mix well.
  • Let it cook until the onions start to caramelize.
  • Return the meat and bacon. Mix well.
  • Sprinkle with flour.
  • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
  • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
  • Turn off. Let rest for 15 minutes.
  • Serve carbonnade with your preferred sides.
  • Enjoy!

Notes

  • Substitute the beef with lamb, pork, or chicken.
  • Omit the bacon.
  • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.
Share Your Experience on Google
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
Limited Time in Our Shop
Trinidadian Doubles

Share

More South American Recipes

The current query has no posts. Please make sure you have published items matching your query.
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. 
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 3

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.
Share Your Experience on Google
21
Jan, 2021
French Crêpes

French Crêpes

French
Crêpes Variations

With a Japanese Kick
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
Crêpes Spice Blend
[1] Beetroot powder

[2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger
Limited Time in Our Shop
French Crêpes

Share

More country Recipes

The current query has no posts. Please make sure you have published items matching your query.
French Crêpes

French Crêpes

SpiceBreeze
Savory crêpes make a great quick dinner with versatile fillings, one for every taste. Beetroot powder adds all the health benefits of beetroots and a nice reddish color to the crêpes without a difference in the taste. Give the French dish a global touch with little sprinkles of Togarashi. This original blend from Japan is also preferred by Chefs of the best restaurants in San Diego, California.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine French
Servings 3

Ingredients
  

Crêpes

  • 1.5 cup flour buckwheat or all-purpose
  • 1 cup milk
  • 3 eggs whisked
  • 3 tbsp butter melted
  • oil or butter salt

Fillings

  • 1 cup cream cheese goat
  • 1 tbsp chives finely chopped
  • 6 oz mushrooms sliced
  • 2 oz baby spinach optional
  • 3 oz cheese grated
  • 1 clove garlic sliced
  • olive oil salt

Culinary Spice Kit

  • [1] Beetroot powder
  • [2] Togarashi: Chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Sansho pepper, ginger

Instructions
 

Prepare

  • Mix and sift Crêpes [1] spices with the flour.
  • Mix milk with 3/4 cup of water.
  • Stir in the flour mix, one tbsp at a time.
  • Stir in the eggs, butter, and salt to taste.
  • Cover and let rest in the fridge for 30 minutes.

Bake

  • Coat a PAN lightly with oil or butter over medium heat.
  • For each crêpe, pour 1 LADLE of batter.
  • Rotate the PAN in all directions to cover the cooking surface evenly thin.
  • Cook until the crêpe is dry on the top.
  • With a LARGE SPATULA, loosen the edges and flip it.
  • Cook the other side until it's lightly brown.

Filling # 1

  • Mix goat cheese with chives.
  • Spread it on the finished crêpe.
  • Sprinkle with Crêpes [2] spices to taste.
  • Roll it.

Filling # 2

  • In a PAN, heat 1 tbsp olive oil over medium heat.
  • Fry mushrooms and garlic until mushrooms are just soft.
  • Optionally, add spinach.
  • Season with salt to taste.
  • Place 2-3 tbsp of the mushrooms on half of the crêpe.
  • Sprinkle with cheese and Crêpes [2] spices to taste.
  • Fold and bake it on both sides until cheese is melted.

Serve

  • Serve immediately.
  • Bon appétit!

Notes

* recommended: Gruyère or Swiss cheese
▪ Substitute chives with microgreens.
▪ Substitute mushrooms with ham.
▪ Optional savory fillings: smoked salmon or thinly sliced tomatoes, mozzarella, and fresh basil.
 
Share Your Experience on Google
3
Jan, 2021
Hungarian Gulyás

Hungarian Gulyás Meat Soup

How to cook 34 authentic global recipes without tedious planning.
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.
Share Pin Print
Cuisine Hungarian
Servings 3

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 
SpiceBreeze
SpiceBreeze
4 Google reviews
Write a review
Marceline Reid-Jaques
Marceline Reid-Jaques
2022-12-14
Karen Jones
Karen Jones
2022-12-05
Wonderful, flavorful meals using readily available ingredients!
ann davis
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
Jessica Brown
2022-05-22
The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore

@ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.