Winter Archives | Page 7 of 18 | SpiceBreeze

2

Nov, 2022

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

Georgian Chakhokhbili

SpiceBreeze

Chakhokhbili is a classic Georgian one-pot stew featuring chicken, onions, and tomatoes. Traditionally prepared with pheasant (“khokhobi”), this flavorful dish is seasoned with the renowned khemli suneli spice blend, a fragrant mix of coriander, mint, turmeric, savory, and fenugreek seeds and leaves (methi). For an authentic touch, we highly recommend pairing it with Georgian cheese bread, khachapuri.

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hands-on time 30

Course Main Course

Cuisine Georgian

Servings

Ingredients

Protein

2 lb chicken [1] thighs or legs bone-in

Fresh Produce

2 medium onions chopped
1-2 red bell peppers diced (optional)
1 lb tomatoes chopped [2]
2-4 tbsp chopped fresh herbs [3]
1-3 cloves garlic pressed or grated (optional)
1-2 fresh chilies finely chopped (optional)

Packaged Goods/Staples

olive oil
salt & pepper

Chakhokhbili Culinary Spice Kit

coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Suggested Sides

any flat bread or Georgian khachapuri [4]
cooked or steamed rice

Instructions

Season chicken with salt & pepper to taste.

Cook

In a large POT, heat 2 tbsp oil over medium heat.
Add chicken and fry until it turns brown on all sides. Scoop it out and set aside.
In the same POT, add onions and optionally bell pepper.
Fry over medium heat until the onions turn golden.
Add tomatoes and Chakhokhbili spices. Mix well.
Season with salt & pepper to taste. Return chicken. Mix well. Cover.
Bring to a boil. Cook over medium heat for 30-60 minutes until the chicken falls apart. Stir occasionally.

Add to taste:

fresh herbs, and
optionally garlic and/or fresh chilies.
Cook for another 5 minutes.

Notes

[1] Substitute: lamb chops or loin. Cook 90-120 minutes.

[2] Substitute: 2 cups tomatoes (whole, chopped, or puree), unseasoned.

[3] Your choice of: parsley, mint, basil, or cilantro.

[4] Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili

Georgian chashushuli

Georgian ajapsandali

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2

Nov, 2022

European Schupfnudeln

German-Austrian Schupfnudeln Variations

European Schupfnudeln

German-Austrian Schupfnudeln

SpiceBreeze

Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.

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hands-on time 30

Course Main Course

Cuisine Austrian, German

Servings

Ingredients

Protein

4 oz bacon [1] cut into 1/2 inch strips

Fresh Produce

1 medium onion finely chopped
8 oz green cabbage or baby broccoli [2] cooked

Packaged Goods/Staples

12 oz gnocchi [3]
12 oz dried prunes [4] pitted
sugar or other sweetener
salt & pepper

Alternative: Mohnbutter

4 tbsp butter
1-3 oz ground poppy seeds
2 tbsp powdered sugar optionally

Instructions

In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
Add onions. Fry 5 minutes.
Add gnocchi. Fry 5 minutes.
Add vegetables and return bacon.
Heat until all ingredients are hot.
Season with salt & pepper to taste.
Serve the compote (see below) for dessert.

Alternative: Mohnbutter

Cook gnocchi according to package directions.
In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
Serve with a side of prunes compote.
Optionally, sprinkle with powdered sugar.

Compote

In a POT, add prunes and 2 cups of water.
Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!

Notes

[1] Substitute bacon with small diced pancetta.

[2] Substitute vegetables with 12 oz sauerkraut.

[3] Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).

[4] Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.

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21

Oct, 2022

Global Black Bean Burger

Global Black Bean Burger

Global Black Bean Burger

Just a normal burger with beans instead of meat and a bunch of interesting toppings and dressings.

Black Bean Burger Culinary Spice Blend:

Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, bell pepper, mustard, mushrooms

Indispensable Ingredients

1 can beans: black, pinto, or kidney beans
1/8 cup oat flour

Suggested Standard Toppings

1 onion, sliced into rings
tomatoes, sliced
lettuce leaves

Optional Specials

roasted red bell pepper
fried portabella mushrooms
baked or fried (sweet) potatoes
special dressings:
horseradish mayo, sweet-chili-mayo, chili-ketchup

What Makes this Dish Special?

Our basic bean burger spice blend includes sun-dried tomatoes, chipotle, porcini mushrooms.
We love canned beans as a quick pantry resource for “rainy days”.
Mix up the beans to get a different burger each time.
Baked bell pepper and fried portabella mushrooms are not the usual burger toppings yet turn out to add an abundance of flavor.
Any of the dressings takes the burger to the next level.

Global Bean Burger

Global Bean Burger

SpiceBreeze

The bean burger is just one of many vegetarian patties created over the years. The history of meatless fried patties dates back to 1969, when the first recorded recipe appeared. By the early 1980s, the first commercially available veggie burger hit the British market, quickly becoming a success. However, at that time, the term "veggie burger" was often misunderstood as a traditional hamburger topped with vegetables rather than a fully plant-based alternative. Enjoy this simple, basic recipe.

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hands-on time 30

Course Main Course

Cuisine Global

Servings

Ingredients

1 can beans ^[1] drained and rinsed
1/8 cup oat flour included in our Bean Burger Meal Kit
sat
olive oil

Culinary Spice Kit

1 pouch Burger spices (included in our Bean Burger Meal and Recipe Kits) Sun-dried tomatoes, garlic, onion, chipotle chili, cumin, smoked paprika, red bell pepper, mustard, mushrooms

Suggested Sides

burger bun
wrap
lettuce leaves

Instructions

In a BOWL, mash beans with a potato masher.
Add 1 tbsp water ^[3], 1/8 cup oat flour (included in our Bean Burger Meal Kit), 1 pouch (or 1 tbsp) Burger spices (included in our Bean Burger Meal and Recipe Kits), and salt to taste.
Knead until the mixture is well combined.
Form the mixture into burger patties of your desired size.
In a PAN, heat 2 tbsp of olive oil over medium heat.
Fry the patties until they are golden and crisp on both sides.
Serve the patties with toppings in a burger bun, wrap, or on lettuce leaves.

Notes

[1] Use black, kidney, or pinto beans or substitute beans with 1 lb ground meat.

[2] For a low carb version, substitute the buns with large lettuce leaves

[3] Alternative: Substitute water with soy sauce, wine, or any liquid chili sauce.

Sides & Toppings: recipes

TIP

▪ Add mayonnaise with horseradish or zesty chili lime.

▪ Add ketchup with honey and chipotle chili.

16

Oct, 2022

Georgian Lobio

Georgian Lobio – The Breeze Way

Georgian Lobio

Georgian Lobio

SpiceBreeze

Lobio is a very popular dish in Georgia, Europe. It's served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

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Cuisine Georgian

Servings

Ingredients

Protein

2 cans kidney beans drained and rinsed, 15 oz each (see notes for substitutes)

Fresh Produce

1 medium onion finely chopped
1/2 cup cilantro chopped (see notes for substitutes)

Packaged Goods/Staples

1.5 cups vegetable broth
1/4 cup walnuts ground (see notes for substitutes)
olive oil
salt & pepper

Lobio Culinary Spice Kit

Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

Pomegranate molasses or fresh seeds (see notes for molasses recipe)
Cornbread or flatbread

Instructions

Step 1: Prepare Beans

In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

In a PAN, heat 2 tbsp olive oil over medium heat.
Fry the onions until soft, stirring frequently.

COOK

Step 3

In a POT, add all beans and broth. Mix well.

Step 4

Add:
the fried onions with the oil,
cilantro,
ground walnuts,
salt & pepper to taste,
and Lobio spices.

Step 5

Bring to a boil.
Reduce the heat to medium-low.
Cook for 20 minutes, stirring frequently.

Optionally

For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
Serve with cornbread.
Enjoy!

Notes

Beans

▪ Substitute beans with navy or cranberry beans.

▪ Substitute half of the beans with 1/2 lb ground meat.

Herbs

▪ Substitute cilantro with mint or parsley.

Nuts

▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

Pomegranate

Recipe for pomegranate molasses

Variations

▪ If you love garlic: Add 2 cloves grated garlic in step 2.

▪ If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

▪ If you love nuts: Add 0.25 cup chopped walnuts in step 4.

Georgian Bread: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili

Georgian chashushuli

Georgian ajapsandali

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Georgian Lobio

Georgian Lobio - The Breeze Way

Lobio is a very popular dish in Georgia, Europe. It’s served as a hot stew in the winter or a cold dip in the summer. There exist many variations for the ingredients. Please select your favorite from our suggestions. You might want to serve it with pomegranate and cornbread for an extraordinarily complex flavor experience. Pickled vegetables are another good addition. The spice blend is the famous Khemli Suneli.

Protein

2 cans kidney beans (drained and rinsed, 15 oz each (see notes for substitutes))

Fresh Produce

1 medium onion (finely chopped)
1/2 cup cilantro (chopped (see notes for substitutes))

Packaged Goods/Staples

1.5 cups vegetable broth
1/4 cup walnuts (ground (see notes for substitutes))
olive oil
salt & pepper

Lobio Culinary Spice Kit

Coriander, fenugreek, mint, paprika, black pepper, turmeric, methi, savory, basil, cinnamon, cloves

Optional

Pomegranate molasses or fresh seeds ((see notes for molasses recipe))
Cornbread or flatbread

Step 1: Prepare Beans

In a BOWL, mash about 2/3 of the beans with a potato masher.

Step 2: Fry

In a PAN, heat 2 tbsp olive oil over medium heat.
Fry the onions until soft, stirring frequently.

COOK

Step 3

In a POT, add all beans and broth. Mix well.

Step 4

Add:
the fried onions with the oil,
cilantro,
ground walnuts,
salt & pepper to taste,
and Lobio spices.

Step 5

Bring to a boil.
Reduce the heat to medium-low.
Cook for 20 minutes, stirring frequently.

Optionally

For a sweet-sour note, add pomegranate molasses or pomegranate seeds to taste to the finished dish or over the plated meal.
Serve with cornbread.
Enjoy!

Beans

▪ Substitute beans with navy or cranberry beans.

▪ Substitute half of the beans with 1/2 lb ground meat.

Herbs

▪ Substitute cilantro with mint or parsley.

Nuts

▪ Substitute walnuts with almonds or hazelnuts or 1 tbsp flour in step 4.

Pomegranate

Recipe for pomegranate molasses

Variations

▪ If you love garlic: Add 2 cloves grated garlic in step 2.

▪ If you prefer to add veggies: Add 8 oz green beans and 0.5 cup more broth in step 3.

▪ If you love nuts: Add 0.25 cup chopped walnuts in step 4.

Georgian Bread: Khachapuri recipe.

Georgian Dishes

Georgian chakhokhbili

Georgian chashushuli

Georgian ajapsandali

Georgian

coriander, fenugreek, methi, mint, savory

2

Oct, 2022

Malaysian Char Kway Teow

Malaysian Char Kway Teow

Malaysian Char Kway Teow

Malaysian Char Kway Teow

SpiceBreeze

Char Kway Teow is a beloved stir-fried street food from Malaysia, enjoyed across many Asian countries. Traditionally made with wide noodles, it’s just as delicious with other types—or even served over rice. With our spice blend, there’s no need for oyster sauce, and you can customize it by adding your favorite protein. We’ve also included extra vegetables with plenty of options to suit your taste. Adjust the saltiness and heat to create your perfect dish!

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hands-on time 30

Course Main Course

Cuisine Malaysian

Servings

Ingredients

Protein

8 oz medium fresh shrimp (*1) or thinly cut chicken breast or sirloin beef
2 eggs whisked

Fresh Produce

1 large leek (*2) (halved lengthwise), cut into 2 inch long pieces
3 green onions cut into 1/2 inch long slices

Packaged Goods/Staples

8 oz long noodles (*3)
1/4 cup vegetable or chicken broth
2-3 tbsp soy sauce or tamari (*4)
2 tsp (brown) sugar or syrup
(vegetable) oil

Culinary Spice Kit

Shiitake mushrooms, garlic, onions, arrowroot, white pepper

Optional

1-2 slices bacon cut into 1/2 inch thin strips
4 oz mung bean sprouts
fish sauce or anchovy paste to taste
fresh chili finely sliced, to taste
1 lemon for juice

Instructions

Prepare

Prepare the noodles according to package instructions. Keep them warm.
In a CUP, mix 1/4 cup broth, 2 tbsp soy sauce (*4), 2 tsp sugar, and the Char Kway Teow spices.

Fry Vegetables

In a LARGE PAN (*5), heat 2 tbsp oil over medium heat.
Add the leek. Fry until just soft.

Stir-Fry All Ingredients

Turn heat to high.
Add fresh shrimp (*1), chicken, or beef, and bacon (opt.).
Stir-fry for 1 minute.
Push the ingredients to the side.
Add the eggs to emptied PAN surface.
Gently push cooked parts from edges so that uncooked eggs can reach the hot PAN surface.
Add the noodles, green onions, and sprouts (opt.).
Toss gently until all ingredients are well mixed.

Add Sauce

Give the prepared sauce a quick stir and add it to the PAN.
Toss gently until all ingredients are well coated.
Cook for 2 minutes until the sauce soaks in.
If the dish appears dry, add 1 tbsp of water or soy sauce to taste, depending on your desired salt level.

Serve immediately.

Optionally, sprinkle to taste with fish sauce, fresh chilies, and/or lemon juice.
Enjoy!

Notes

(1) Shelled and deveined.

Optionally, substitute half of the shrimp with 4 oz fish cake, sliced.

If using cooked shrimp, add them before the noodles and stir-fry for 30 seconds.

Alternatively, add warm baked tofu cubes on the plated dish.

QUICK TOFU CUBES RECIPE:

Drain 1 lb firm tofu and cut it into 1/2 cubes.

Season with 1.5 tbsp soy sauce, 1 tbsp oil, and 1 tsp starch.

Bake at 350° F for 30 minutes on greased parchment paper, flipping halfway.

(2) Substitute the leek with 6 oz green asparagus or (precooked) baby broccoli or zucchini, cut into 2 inches long thin pieces.

(3) Recommended: flat rice noodles or other wide noodles, about 0.25-0.5 inch width.

Alternatively, skip the noodles and serve the sauce over cooked rice.

(4) Optionally, add up to 1 tbsp more and/or substitute 1/2-1 tbsp with dark soy sauce.

For soy sauce substitutes click here.

(5) Alternatively, divide the ingredients in half and cook in two batches.

If you like, use a large wok instead of the pan.

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3

Sep, 2022

Ethiopian Tibs

Ethiopian Tibs

Ethiopian Tibs

Ethiopian Tibs

SpiceBreeze

Most of the Ethiopian meals require endless hours of cooking. Tibs is a convenient exception. Meat and vegetables are quickly fried with the indispensable berbere spice blend. Authentic berbere is very hot. We created a mild version with the same rich flavor. Optionally, add chilies for some heat.

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hands-on time 30

Course Main Course

Cuisine Ethiopian

Servings

Ingredients

Protein

1 lb lamb, sirloin beef, or chicken breast or thighs, cut into 1/4 inch thin strips, about 1/2-1 inch long

Fresh Produce

2 cloves garlic grated or pressed
1 large onion halved and sliced
1 bell pepper yellow or red or mixed, cut into 1/4 inch thin strips

Packaged Goods/Staples

2 tbsp red wine
vegetable oil *
salt & pepper

Berbere Culinary Spice Kit

Paprika, mild chilies, coriander, ginger, basil, ajwain, cardamom, cinnamon, cloves, fenugreek

Optional

1-4 fresh jalapeño and/or red chilies finely sliced

Suggested Sides

flat bread Ethiop. injera ** recommended
rice cooked or steamed
tomato cucumber salad with light dressing

Instructions

Prepare

In a BOWL, mix wine, garlic, and Berbere spices. Set aside.

Tibs

In a large PAN, heat 2 tbsp oil. Add onions and 1/2 tsp salt.
Stir-fry 5-10 minutes over medium heat, until the onions turn translucent.
Add the mixture from the BOWL and bell peppers.
Cover and cook over medium-low heat for about 10 minutes, stirring occasionally. If necessary, add 1-2 tbsp of water.
Add meat and stir-fry quickly over high heat for about 2 minutes, until the meat is just cooked. Add salt to taste.

Serve

Serve tibs with your preferred sides.
Enjoy!

Notes

* Ethiopian seasoned oil recommended.

** From an Ethiopian store, if available, or try our shortcut recipe.

Ethiopian Injera - Shortcut Version

Injera is best made with teff flour. This gluten-free grain is increasingly available in grocery stores with a wide product selection. Of course, Amazon has it too.

Authentic Ethiopian injera requires a long preparation time and many steps spread over several days. The baking requires a special pan dedicated only for injera and years of experience. Our shortcut recipe skips the long preparation and can be made on a regular pan. Though the spongy texture can't be reached, the use of teff flour creates an authentic flavor and is fun to eat.

Ingredients

3/4 cup teff flour
salt
baking soda
2 tbsp yogurt, plain

Instructions

Batter

In a BOWL, mix teff with a dash of salt and baking soda.

Add 3/4 cup of water and the yogurt.

Bake

Heat a dry PAN over medium heat.

Add 1/4 cup of the batter in the center of the PAN.

Tilt the PAN with a circular motion so that the batter coats the surface evenly.

Cover and cook until the batter is dried, about 2 to 5 minutes. Don't turn it.

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