Category Archives: Winter

  • Home   /  Seasonal
  • Archive by category "Winter"
    • ( Page13 )
5
Feb, 2020
Falafel with cabbage

Egyptian Falafel

Falafel with cabbage

Egyptian Falafel

Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad.

Frying Or Baking

Though baking the Falafel is easier, we recommend frying them to get a crunchy outside.

Variations
The Falafel Culinary Spice Kit includes the following spices:

Coriander, cumin, paprika

Discover New Flavors Every Month
Kadhi Pakora
If you like garbanzo beans, try Pakistani Kadhi Pakora.
Egyptian Falafel

Egyptian Falafel

SpiceBreeze
Falafel can make a great substitute for a burger, once in a while or weekly. Consider our variations as a start for your creativity. You can change the type of beans and herbs, add vegetables to the beans, serve them with any type of bread, sauce, and salad. Although baking the Falafel is easier, we recommend frying them to get a crunchy outside.
Share Pin Print
Cuisine Egyptian
Servings 3

Ingredients
  

Shopping list

  • 2 cup garbanzo beans dry
  • 1/4 cup cilantro or mint, or parsley, finely chopped
  • 6 oz red cabbage finely sliced
  • 1 cup yogurt
  • 6-8 pita bread or any other flatbread, baguette, or rolls

You might have

  • 2-3 tbsp flour
  • 4 cloves garlic grated
  • 1-2 lime or lemon for juice
  • olive oil
  • salt

Culinary Spice Kit

  • Cumin, coriander, paprika

Instructions
 

Prepare beans

  • In a BOWL, cover dry garbanzo beans with water. Let soak beans for 24 hours. Rinse. Drain.

Prepare paste

  • In a FOOD PROCESSOR, add beans, herbs, garlic, 2 tbsp flour, salt to taste, and half of the Falafel Spices.
  • Mix all into a paste. Cover the bowl and let rest in the fridge for 1 hour.

Form Falafel

  • Form small patties. Add lime juice or more flour if necessary.

Option 1: Bake Falafel

  • Preheat OVEN to 350°F.
  • Place patties on a non-sticking BAKING PAN and brush or spray them with a bit of oil.
  • Bake the patties for 20-30 minutes until they become crisp and light brown.

Option 2: Fry Falafel

  • In a PAN, heat 1/2 inch of vegetable oil (other than olive oil) over high heat.
  • Add patties. Do not crowd the pan.
  • Fry patties for about 5 minutes until they become crisp on both sides.
  • Flip the patties halfway.

Yogurt Sauce

  • Mix yogurt with lime juice and salt to taste.
  • Add grated garlic (optional).

Serve

  • Serve Falafel in bread with cabbage and sauce. For more options see the links in the notes.
  • Enjoy!

Notes

Recipe for Falafel with cooked garbanzo beans from a can.
Recipe for Falafel with Beetroots or Spinach.
Recipe for Tahini.
2
Feb, 2020
Mie Goreng

Indonesian Mie Goreng

How to cook 34 authentic global recipes without tedious planning.
Mie Goreng

Indonesian Mie Goreng

SpiceBreeze
Mie Goreng is a popular dish across Indonesia, Malaysia, and Singapore, featuring stir-fried noodles that are reminiscent of Chinese Chow Mein, likely reflecting its Chinese culinary roots. The dish offers a versatile ingredient list, allowing for a mix of vegetables and the option to add meat or shrimp. What truly sets Mie Goreng apart is its distinctive spice blend, highlighted by the earthy notes of galangal, giving it an exceptional and unforgettable flavor.
Share Pin Print
Hands-on Time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Shopping List

  • 2-3 cups vegetable mix carrots, leek, Savoy cabbage, all thinly sliced
  • 8 oz noodles e.g. ramen or chukka soba
  • 1 onion thinly sliced
  • 2 cloves garlic finely chopped or grated
  • soy sauce or tamari
  • agave syrup or sugar

Optional

  • 1-2 tbsp anchovy paste recommended
  • 1 lb shrimp precooked
  • 1 bunch green onions sliced
  • 1 cup peanuts chopped
  • 1 lemon
  • 3-4 fried eggs
  • 6-8 slices fried tempeh fermented soybeans
  • 1 cup fried onions
  • 1 bag krupuk shrimp crackers

Mie Goreng Culinary Spice Kit

  • Galangal, turmeric, black pepper, nutmeg, chili, amchoor, tamarind

Instructions
 

Noodles

  • Cook noodles according to package instructions.

Fry

  • In a large PAN, heat 1 tbsp oil. Fry onions and garlic over medium heat until the onions turn slightly brown.
  • Add vegetables and fry them over medium heat for about 5-10 minutes(*) until they are almost cooked.
  • Stir in 2 tbsp tamari, Goreng spices, and 1 tbsp syrup. Add salt to taste.
  • Optionally, add anchovy paste and shrimp.
  • Add noodles and stir-fry over medium heat until noodles are well blended with the vegetables.

Serve

  • Optionally, sprinkle with green onions, peanuts, lemon juice, fried onions.
  • Place tempeh slices and/or add fried eggs on top.
  • Serve with krupuk.
  • Enjoy!

Notes

(*) Leftover vegetables are fine as well. Reduce the cooking time accordingly.
â–ª Substitute shrimp with chicken breast, cut into bite-size cubes and add them with the vegetables.
â–ª Other vegetables: mung bean sprouts, bamboo shoots, napa cabbage, bok choy, or bell pepper.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
25
Jan, 2020
Indonesian Rendang

Indonesian Rendang

How to cook 34 authentic global recipes without tedious planning.
Indonesian Rendang

Indonesian Rendang

SpiceBreeze
Indonesian Rendang is one of the most delicious meals of the world as voted by CNN readers and everybody who tasted it. It's typically made with beef cooked in coconut milk for many hours until the meat is tender and has absorbed the flavors of the exotic spices. Substitute beef with chicken for a faster version.
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Indonesian
Servings 3

Ingredients
  

Protein

  • 1.25 lb beef stew

Fresh Produce

  • 1 medium onion finely chopped
  • 1 inch ginger grated
  • 3 cloves garlic grated
  • 1-3 red chili sliced (optional)

Packaged Goods/Staples

  • 1 can coconut milk 13.5 oz
  • oil
  • salt & pepper

Rendang Culinary Spice Kit

  • Lemongrass, galangal, coriander, makrut lime leaves, turmeric, mild chili

Suggested Sides

  • basmati rice recommended
  • rice noodles
  • cucumber, carrots, bell pepper sliced
  • lettuce leaves
  • pickled vegetables

Instructions
 

  • In a POT, heat 2 tbsp oil over high heat.
  • Season beef with salt and pepper to taste and quickly brown it on all sides.
  • Transfer beef to a PLATE.
  • In the same POT, add onions, ginger, garlic, and optional chili to taste.
  • Fry over medium-low heat for about 5 minutes until the onions turn translucent.
  • Return beef to the POT. Add Rendang spices. Mix well.
  • Add coconut milk and salt to taste. Mix well. Cover. Bring to a boil.
  • Turn heat to low.
  • Cook for 2 to 4 hours until the beef is tender and most of the liquid has evaporated. Stir occasionally.
  • Remove LID, turn heat to high, and fry the sauce to concentrate the flavors. Stir frequently to not burn the beef.
  • The Rendang is done when almost no sauce is left and the beef is dark brown.
  • Serve Rendang over rice or noodles with fresh vegetables.
  • Enjoy!

Notes

Notes/ Variations
▪ Substitute beef with chicken thighs or eggplants and zucchini, cut into 1-inch pieces, or lamb stew. Adjust cooking time accordingly.
 

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
23
Jan, 2020
Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

How to cook 34 authentic global recipes without tedious planning.
Taiwanese Ló͘-bah-pn̄g

Taiwanese Ló͘-bah-png

SpiceBreeze
Ló͘-bah-png or in Chinese "lǔ ròu fàn" translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.
Share Pin Print
Cuisine Taiwanese
Servings 3

Ingredients
  

Protein

  • 1 lb ground meat (see notes *)

Fresh Produce

  • 2 medium shallots halved and sliced
  • 1 inch ginger grated

Packaged Goods/Staples

  • 1/3 cup soy sauce (see notes **)
  • 1/8 cup cooking or white wine
  • 2 tsp sugar brown recommended
  • oil

Optional

  • 1 cup sliced mushrooms shiitake mushroom, portabello, or button mushrooms
  • 3-4 hard-boiled eggs peeled

Suggested Sides

  • cooked rice or noodles of your choice
  • 8 oz bok choy or Savoy cabbage sliced and steamed

Culinary Spice Kit:

  • Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) or 1-2 tsp of a high quality blend of Chinese Five Spice

Instructions
 

Step 1

  • In a POT, heat 1 tbsp oil over medium heat.
  • Add shallots and fry until they turn brown.

Step 2

  • Add ginger and meat.
  • Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  • Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  • Add Ló͘-bah-pnÌ„g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  • Optionally, place the eggs in the sauce.

Step 6

  • Cover and cook over medium-low heat for 1 hour, stirring occasionally.
  • Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  • Add a large amount of rice or noodles.
  • Scoop the meat on top.
  • Note: It’s supposed to be less meat than rice or noodles.
  • Add sauce to taste.
  • Top with eggs (opt.), and bok choy or cabbage.

Notes

Notes/ Variations
*) Pork is the most authentic. Beef or poultry works well too.
**) Click here for recommendations on substitutes.
â–ª Substitute shallots with 1 cup of fried onions and add them in step 4.
â–ª Add garlic, or substitute ginger with 2 cloves garlic.

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

Join Now
Explore
 

Taiwanese Ló͘-bah-png

Taiwanese Ló͘-bah-png

Ló͘-bah-png or in Chinese “lÇ” ròu fàn” translates to braised minced pork on rice. The signature Taiwanese comfort food is traditionally made with minced pork belly. In other parts of the country, ground meat is preferred. The key to the deep flavor experience is cooking the meat in two steps: first, fry the meat in oil, then slow-cook it in a savory sauce. The dish is supposed to be a bit on the salty side.

Protein

  • 1 lb ground meat ((see notes *))

Fresh Produce

  • 2 medium shallots (halved and sliced)
  • 1 inch ginger (grated)

Packaged Goods/Staples

  • 1/3 cup soy sauce ((see notes **))
  • 1/8 cup cooking or white wine
  • 2 tsp sugar (brown recommended)
  • oil

Optional

  • 1 cup sliced mushrooms (shiitake mushroom, portabello, or button mushrooms)
  • 3-4 hard-boiled eggs (peeled)

Suggested Sides

  • cooked rice or noodles of your choice
  • 8 oz bok choy or Savoy cabbage (sliced and steamed)

Culinary Spice Kit:

  • Fennel, star anise, cinnamon, cloves, black pepper, Sichuan pepper (not recommended during pregnancy) (or 1-2 tsp of a high quality blend of Chinese Five Spice)

Step 1

  1. In a POT, heat 1 tbsp oil over medium heat.
  2. Add shallots and fry until they turn brown.

Step 2

  1. Add ginger and meat.
  2. Stir-fry until the meat is cooked and broken apart.

Step 3 (optional)

  1. Optionally, add mushrooms. Fry for 5 minutes.

Step 4

  1. Add Ló͘-bah-pn̄g spices, soy sauce, wine, sugar, and 2 cups of water.

Step 5 (optional)

  1. Optionally, place the eggs in the sauce.

Step 6

  1. Cover and cook over medium-low heat for 1 hour, stirring occasionally.

  2. Note: The sauce is supposed to have the consistency of a soup, not thick.

Serve Ló͘-bah-pn̄g in bowls

  1. Add a large amount of rice or noodles.
  2. Scoop the meat on top.

  3. Note: It’s supposed to be less meat than rice or noodles.

  4. Add sauce to individual taste.
  5. Top with eggs (opt.), and bok choy or cabbage.

Notes/ Variations

*) Pork is the most authentic. Beef or poultry works well too.

**) Click here for recommendations on substitutes.

â–ª Substitute shallots with 1 cup of fried onions and add them in step 4.

â–ª Add garlic, or substitute ginger with 2 cloves garlic.

Taiwanese
fennel, Sichuan pepper, star anise
6
Jan, 2020
Moroccan B'stilla

Moroccan B’stilla

Moroccan B'stilla

Moroccan B'stilla

B’stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It’s an indispensable menu item on festive occasions like weddings. 

Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or the Chicken Olives Tagine recipe.

The B'stilla Culinary Spice Kit includes the following spices:

Ginger, black pepper, cinnamon, turmeric, saffron

Variations

â–ª Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: 

Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.

▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.

Discover New Flavors Every Month
Moroccan B'stilla
Moroccan B'stilla

B’stilla

SpiceBreeze
B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).
Share Pin Print
hands-on time 30 minutes
Course Main Course
Cuisine Moroccan
Servings 3

Ingredients
  

Protein

  • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
  • 3 eggs whisked

Fresh Produce

  • 1 large onion finely chopped
  • 2 tbsp chopped parsley

Dairy

  • 2-4 tbsp butter

Packaged Goods/Staples

  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar[1]
  • 8 oz phyllo filo dough (18 sheets)

B'stilla Culinary Spice Kit

  • ginger, black pepper, cinnamon, turmeric, saffron

Optional Garnish

  • powdered sugar & cinnamon
  • whole almonds

Instructions
 

Filling #1 Almond Sugar

  • Mix almonds with sugar[1]. Set aside.

Filling #2 Sauce

  • In a POT, melt 2 tbsp butter over medium heat.
  • Add onions and fry until translucent.
  • Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
  • Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
  • Take the chicken out. > Next see Filling #3.
  • Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
  • Stir in eggs and cook for about 2 minutes.
  • Adjust salt & pepper to taste. Turn the heat off.

Filling #3 Meat

  • Use the chicken cooked in the step for Filling #2.
  • Let the chicken cool, then shred it.

Assembly

  • Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
  • Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
  • Cover with the overlapping phyllo sheets.
  • Spread a thin layer of butter on top.

Bake

  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Let it cool a bit.

Serve

  • Optionally, add garnish.

Enjoy!

    Notes

    [1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
    Alternative simple stew version
    Follow only the step under Fillings #2 until the chicken is tender.
    Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
    Alternatively
    Use the B’stilla spices for a different tagine recipe:
    Tagine with prunes
    Tagine with olives
    6
    Feb, 2019
    Persian Fesenjan

    Persian Khoresh Fesenjan

    Fesenjan

    Persian Fesenjan

    Khoresh Fesenjan is one of the best dishes of the Persian cuisine and part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. Walnuts and pomegranates give this stew its characteristic flavor: creamy richness with a tangy flavor and a hint of sweetness. 

    Patience is Key

    The shopping list is short and the cooking steps are simple. It can be cooked fast. Though, the heavenly taste sensation develops only with patience.

    Pomegranate Molasses DIY

    Pomegranate molasses is easy to make at home from store bought pomegranate juice:

    Cook 4 cups of pomegranate juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.

    For a change, you can substitute pomegranate juice with cranberry juice.

    Variations
    • Substitute chicken with duck, beef meatballs,
      leftover turkey, or lamb stew.
    • Omit chicken and pour sauce over fried eggplants or
      baked root vegetables
    The Fesenjan Culinary Spice Kit includes the following spices:

    Turmeric, cinnamon, orange peel, cardamom, rosebud

    Discover New Flavors Every Month
    Pomegranate
    Persian Fesenjan

    Persian Khoresh Fesenjan

    SpiceBreeze
    Khoresh Fesenjan is a standout dish in Persian cuisine, traditionally enjoyed during Shabe Yalda, when families gather to celebrate the longest night of the year and welcome the start of winter. This rich stew owes its signature flavor to walnuts and pomegranates, creating a creamy, tangy, and subtly sweet taste. With a short shopping list and simple steps, the key to unlocking its heavenly flavor lies in slow, patient cooking.
    Share Print
    Hands-on Time 30 minutes
    Course Main Course
    Cuisine Persian
    Servings 3

    Ingredients
      

    • 1.5 lbs chicken breast or thighs cut into 1-inch pieces
    • 4 cups walnut halves
    • 1 large onion chopped
    • 1/2-1 cup pomegranate molasses*)
    • sugar honey, or syrup
    • oil
    • salt & pepper

    Fesenjan Culinary Spice Kit

    • Turmeric, cinnamon, orange peel, cardamom, rosebud

    Suggested Sides

    • 4-6 cups basmati rice cooked
    • 1 cup fresh herbs chopped
    • cucumber, tomatoes, red radish sliced

    Instructions
     

    Chicken

    • Rub chicken on all sides with salt & pepper to taste and with Fesenjan spices.
    • In a PAN, heat 2 tbsp of oil over medium heat.
    • Fry onions for 5 minutes.
    • Add chicken pieces and fry them on all sides until they turn brown. Set them aside.

    Sauce

    • 1) In a BLENDER, grind nuts.
    • In a large POT, add 3 cups of water and ground nuts. Mix well.
    • Cover. Bring to a boil. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Stir in salt and pomegranate molasses to taste. The flavor should be a bit tangy and a bit sweet. If the sauce appears sour, add a bit of sugar until it's just fine for you.
    • Add the chicken and onions.
    • Cover. Cook over medium-low heat for 30 minutes. Stir frequently.
    • Serve Fesenjan with rice and optionally fresh herbs and/ or unseasoned vegetables.
    • Enjoy!

    Notes

    *) If you can’t buy pomegranate molasses substitute with cranberry sauce or make your own molasses with our online recipe.
    • Substitute chicken with lamb stew (cook 1.5 hours longer and add 1-2 cups of water), beef meatballs, duck breast, or leftover turkey.
    • Substitute the chicken with eggplants or root vegetables.
    • Substitute the walnuts with hazelnuts or almonds.

    @ COPYRIGHT 2016-2024 SpiceBreeze - LUMIAD Inc.