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4
Mar, 2018
Mexican Enmoladas

Mexican Enmoladas

How to cook 34 authentic global recipes without tedious planning.
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 3

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.
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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
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27
Feb, 2018
Banh Mi Thit

Vietnamese-Banh Mi Thit

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.

Discover New Flavors Every Month
Bánh Mì Xíu Mại
Bánh Mì Thịt Xíu Mại
Banh Mi Thit

Vietnamese Banh Mi Thit

SpiceBreeze
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Cuisine Vietnamese
Servings 3

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 minutes
Course Main Course
Cuisine Vietnamese
Servings 3

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.
30
Dec, 2017
Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Tagine with Prunes

How to cook 34 authentic global recipes without tedious planning.
Algerian Lahm Lhalou Prunes Tagine

Algerian Lahm Lhalou Prunes Tagine

SpiceBreeze
This warming winter dish is cooked in one pot with precious saffron, cinnamon, and prunes. Usually, it is made with fresh prunes which are cook with cinnamon and honey. Dried prunes make it faster for a weeknight. Adjust the sweetness to your taste preference and depending on the type of dried prunes that you can find. Not a fan of sweet dishes? Check out the recipe for tagine with olives on our website.    
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hands-on time 30 minutes
Course Main Course
Cuisine Algerian
Servings 3

Ingredients
  

Shopping list

  • 2 lbs chicken pieces (legs thighs, or breast cut in 1 inch pieces)
  • 0.5 lb dried prunes pitted
  • (or apricots or dates)
  • 6-8 fresh bread rolls or couscous
  • 3 oz toasted almonds optional
  • 1 tbsp toasted white sesame optional

You might have

  • 2 onions finely chopped
  • 1-4 tbsp honey or syrup optional
  • butter or oil
  • salt & pepper

Lahm Lhalou Culinary Spice Kit

  • [1] Ginger, turmeric, black pepper, saffron
  • [2] Cinnamon chips, tea bag: Fill half to all cinnamon chips in the tea bag and close well.

Instructions
 

Cook

  • In a medium POT, heat 2 tbsp butter.
  • Add chicken, onions, Tagine Spices [1], and salt to taste. Mix well.
  • Cook on medium heat for 5 minutes, stirring frequently.
  • Add 2 cups of water and Tagine Spices [2]. Mix well. Cover with lid.
  • Bring to boil. Reduce to medium heat.
  • Cook 20 minutes.
  • Add prunes. Add honey, salt & pepper to taste. Mix well.
  • Cook on low heat about 10 minutes until chicken is cooked and the sauce thickened a bit. Stir occasionally.
  • Scoop out Tagine Spices [2].

Optional

  • Cook couscous according to package instructions.

Serve

  • Serve prunes tagine on a big plate with fresh bread rolls or couscous.

Garnish

  • Garnish with almonds and sesame (optional). Enjoy!
SpiceBreeze
SpiceBreeze
4 Google reviews
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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!

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5
Nov, 2017
Sichuan Gong Bao Chicken

Sichuan Gong Bao

Chinese Sichuan
Gong Bao

Picture this: Panda Express Kung Pao, crafted with genuine flavors and boasting several advantages.   

You Are In Control

Firstly, you’re in the know about every ingredient, steering clear of artificial flavor enhancers. Secondly, customize the dish by picking your preferred vegetables or experimenting with new combinations. Thirdly, take command of the spice level to suit your palate. Lastly, select the protein that fits your preferences. Whether paired with noodles, rice, or both, it’s a flavorful adventure awaiting your culinary exploration! 

Spice Blend

Garlic, ginger, Sichuan pepper, mild chili pepper

Traditional stir fried Chicken Gung Bao

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Gong Bao Ingredients at a Glance

Here are the essential ingredients at a glance for enhancing the flavor of your chosen protein. The necessary seasonings range from 1 tablespoon of dry sherry or cooking wine to 3 tablespoons of soy sauce (alternative options available). Include two types of vegetables and green onions for added freshness. While peanuts are recommended, you can also substitute them with cashews for a delightful twist.

gong bao main seasonings
gong bao main ingredients
gong bao substitute veggies
cashews
How to cook 34 authentic global recipes without tedious planning.
Sichuan Gong Bao Chicken

Sichuan Gong Bao

SpiceBreeze
"Gong Bao" is a classic, spicy dish originating in the Sichuan Province in Southwest China, named after a former governor of Sichuan. Unlike the Westernized version, also known as Kung Pao, its signature spice is Sichuan peppercorn. Don't be surprised; this pepper is not hot but causes a slight numbing sensation on the tongue. Add fresh chili pepper to taste for the desired level of heat.
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hands-on time 30 minutes
Course Main Course
Cuisine Chinese, Sichuan
Servings 3
Calories 317 kcal

Ingredients
  

Protein

  • 1.25 lbs chicken breast or tenders [1] cut into 0.5-inch chunks

Fresh Produce, cut into 0.5-inch pieces

  • 1 small red bell pepper [2]
  • 1 small zucchini [2]
  • 6 green onions Keep the chopped green part separate for later.

Dry Packaged Goods/Staples

  • 2-3 tbsp sugar [3] for sauce
  • 3 tbsp corn- or potato starch 1 tbsp for sauce, 2 tbsp for chicken

Liquid Packaged Goods/Staples

  • 1 tbsp dry sherry or cooking wine [4] for marinade
  • 3 tbsp soy sauce [5] 2 for marinade, 1 for sauce
  • 0.25 cup chicken broth or stock for sauce
  • 3 tbsp vinegar for sauce
  • oil 2 tsp for sauce, 2 tbsp for frying

Optional

  • 1 chili pepper finely chopped
  • 0.5 cup peanuts or cashews roasted recommended
  • salt & pepper

Gong Bao Culinary Spice Kit

  • Garlic, ginger, Sichuan pepper (don’t use during pregnancy), mild chili pepper

Suggested Sides

  • cooked or steamed rice
  • long noodles

Instructions
 

CONTAINER - Soy-Sherry Marinade

  • In a CONTAINER, mix 2 tbsp soy sauce and 1 tbsp sherry.
  • Add chicken and mix well. Cover.
  • Keep in the fridge overnight. Stir halfway.

CUP - Mix the Sauce

  • In a CUP, mix 2 tbsp sugar, Gong Bao spices, 1 tbsp starch, 1 tbsp soy sauce, 3 tbsp vinegar, 0.25 cup broth, and 2 tsp oil.
  • Optionally, add more sugar and/or chili peppers to your taste. Set aside.

PAN - Fry Chicken

  • In a large PAN, heat 2 tbsp oil over high heat until right before smoking.
  • Mix chicken with 2 tbsp starch.
  • Add it to the PAN and stir-fry until it's slightly brown.

PAN - Fry Vegetables

  • Reduce heat to medium.
  • Add vegetables. Fry until all ingredients are tender.

PAN - Thicken Sauce

  • Stir the sauce well and add it to the PAN.
  • Stir and toss until the sauce thickens.
  • Lastly, stir in the nuts (optional).

Serve

  • Serve with your preferred side and sprinkle with the green parts of the onions.
  • Enjoy!

Notes

[1] Substitute chicken with boneless pork chops, beef sirloin, shrimp, tempeh, or tofu.
[2] Substitute bell peppers and/ or zucchini with bok choy, green beans, sugar snap peas, bamboo shoots, green asparagus, small broccoli florets, cauliflower rice, or shredded root vegetables. Substitute green onions with leek.
[3] Substitute sugar with agave syrup, honey, or your preferred sweetener.
[4] Substitute with dry wine or lager beer. Or use 1 tbsp apple juice with a few drops of white vinegar.
[5] For alternatives, visit our blog.

Nutrition

Serving: 207gSodium: 789mgSugar: 4.8gFiber: 6.4gCalories: 317kcalMonounsaturated Fat: 6.7gPolyunsaturated Fat: 2.7gSaturated Fat: 3.6gFat: 14.6gProtein: 10gCarbohydrates: 39.4g
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

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