Winter Archives | Page 9 of 17 | SpiceBreeze

30

Jun, 2021

Chilaquiles

Mexican Chilaquiles

Chilaquiles

Mexican Chilaquiles

SpiceBreeze

Chilaquiles is a beloved Mexican dish with roots tracing back to the Aztecs. Popular in various forms across Mexico, this flavorful meal features crispy, deep-fried tortilla chips smothered in a delicious tomato sauce. With your spice kit, you'll enjoy the subtle heat of fruity, mild ancho peppers for an extra layer of flavor. Indulge in this rich, crunchy delight!

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hands-on time 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

1 lb chicken breast shredded*
1 cup frozen corn kernels optional
12 tortillas cut into strips or triangles
2 cups tomato puree not seasoned
1/2 cup broth vegetable or chicken
oil
salt & pepper

Suggested Toppings

1 onion sliced
1 cup sour cream or Mexican crema
1 cup shredded cheese or Mexican queso fresco
1 avocado sliced
4 lettuce leaves thinly sliced

Chilaquiles Culinary Spice Kit

Ancho chili, garlic, onion, cumin, oregano, cloves

Instructions

Chilaquiles Sauce

In a POT, add 2 tbsp oil, tomato puree, broth, Chilaquiles spices, and salt & pepper to taste.
Cover. Bring to a boil. Turn heat to low.
Cook over low heat for 30 minutes.
Add chicken and optionally corn.
Cook for another 5 minutes.
Turn off and let it rest for 15 minutes.

Tortilla Chips

In a PAN, fry tortillas in plenty of oil over medium-low heat until they turn slightly brown.
Pay close attention. They can burn easily.
Transfer each batch of tortilla chips to a PLATE lined with a paper towel.

Finish

In a large PAN, reheat the sauce over medium heat.
Carefully, stir in the tortilla chips. Cook for about 3 minutes.

Serve

Serve chilaquiles with your preferred toppings.
Enjoy!

Notes

* Cook the chicken the day before in salted water for about 20 minutes. Shred it with two forks.

Substitute chicken with beef or pinto beans.
Omit chicken and place sunny-side-up eggs on top.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

3

May, 2021

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

Austrian Potato Rutabaga Salad

SpiceBreeze

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hands-on time 30

Course Salad

Cuisine Austrian

Servings

Ingredients

1 lb potatoes boiled, cut into 0.25 inch slices
0.5 lbs rutabaga or turnip cut into 0.25 inch slices
2 shallots finely chopped
0.5 bunch fresh parsley or dill chopped
0.5 cup broth poultry or vegetable
4 tbsp white vinegar wine or apple cider
3-4 tbsp oil
1 tbsp sugar
salt & pepper

Instructions

In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
Add shallots and potatoes and let marinate for 30 minutes.
In a PAN, heat the sugar over low heat until light brown.
Add the rutabaga or turnips and mix well.
Add the remaining vinegar and broth.
Season with salt & pepper to taste.
Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
Drain and add to the potato salad. Mix well.
Let rest for 30 - 60 minutes.
Add fresh herbs. Mix well.
Serve with Kräuterbackhendl (see notes).
Enjoy!

Notes

Austrian Kräuterbackhendl recipe

1

May, 2021

Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

Austrian
Kräuterbackhendl

Think Chicken Nuggest with a Twist

Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.

The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.

Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.

Kräuterbackhendl Spice Blend

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

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Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

SpiceBreeze

Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).

Pin Print

hands-on time 30

Course Main Course

Cuisine Austrian

Servings

Ingredients

1 lb chicken breast *) cut horizontal
2 eggs
1/2 cup whole grain flour **)
1 cup bread crumbs **)
4 oz sour cream ***)
2 tsp mustard
1 pickle finely chopped
2 tbsp fresh chives chopped
1 lemon for juice
salt & pepper
sugar
oil

Kräuterbackhendl Culinary Spice Kit

Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

Boiled potatoes or French fries
Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
Fresh baby spinach and crumbled bacon.
Potato-rutabaga salad see recipe link in the notes

Instructions

Dipping Sauce ***)

In a BOWL, mix sour cream with 1 tsp mustard.
Add pickle and chives. Mix well.
Season to taste with salt, and lemon juice.
Optionally, add a dash of sugar.

Breading

Season dry thin chicken slices with salt & pepper to taste.
In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

In a PAN, heat oil over medium heat.
Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

Serve the chicken with the dipping sauce and your preferred sides.
Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.

**) Substitute with nut flour and ground nuts.

***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.

Potato-rutabaga salad recipe

14

Apr, 2021

Belgian Endive Salad

Belgian Endive Apple Salad

Belgian Endive Apple Salad

Enjoy this extraordinary endive apple salad as a light weekday lunch or elegant side for a Sunday dinner with Belgian Carbonnade à la Flamande.

Ingredients

2-3 Belgian endives
1-2 sweet apples
1 tbsp (apple cider) vinegar
1 tbsp (vegetable) oil
salt & pepper
Optionally:
crushed walnuts
fresh parsley, chopped
crumbled blue cheese or feta.

Instructions

Slice endives into 1/4 inch wide strips.

Cut apples into 8 wedges. Slice wedges crosswise 1/4 inch wide.

Season to taste with salt & pepper.

Finish with vinegar and oil.

Optionally, top with crushed walnuts, parsley, and/or crumbled blue cheese or feta.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

31

Mar, 2021

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

Indonesian Gulai

SpiceBreeze

Chicken or another protein of choice simmers in a rich coconut sauce with a note of lemongrass, galangal, and makrut lime. This is Gulai, an Indonesian favorite. It's simple to prepare and ready in no time. Try to use up some leftover eggs? Gulai make hardboiled eggs appear in a new delight.

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hands-on time 30

Course Recipes

Cuisine Indonesian

Servings

Ingredients

1 lb chicken breast or thighs cut into 1-inch pieces
2 cups rice
1/2 cup tomato puree
1 can coconut milk 13.5 oz
1 English cucumber sliced
8 oz broccoli or bok choy steamed
3 shallots finely chopped
2 cloves garlic finely chopped or grated
1/2 inch ginger finely chopped or grated
oil
salt

Gulai Culinary Spice Kit

Lemongrass, galangal, turmeric, mint, makrut lime, chili, coriander, star anise, lemon crystal, lime peel

Optional

anchovy or shrimp paste to taste
fresh chilies

Instructions

Cook rice according to package instructions.
In a POT, heat 1 tbsp oil over medium heat.
Fry onions and garlic for 1 minute.
Carefully of splatters, add tomato puree and Gulai spices.
Optionally, add anchovy or shrimp paste. Mix well.
Cook over low heat for 5 minutes.
Add chicken and 1 cup hot water.
Bring to a boil and cook over low heat for 5 minutes.
Add coconut milk.
Optionally, add whole fresh chilies.
Bring to a boil and cook over low heat for 5-10 minutes or until chicken is tender.
Take the chicken out, shred it with two forks, and return it to the sauce.
Serve with rice, steamed vegetables, and cucumber slices.
Enjoy!

Notes

Substitute chicken with turkey, beef or pork tenderloin, lamb or fish fillet, lentils, tofu, or 6-8 hard-boiled eggs.
Substitute coconut milk with heavy cream.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Explore your boundaries and creativity

16

Mar, 2021

Spice Bag

Dublin Spice Bag

Spice Bag

Dublin Spice Bag

SpiceBreeze

Spice Bags have become a popular street food sensation in the bustling streets of Dublin. Their origins are somewhat mysterious, but Spice Bags are essentially paper bags filled with succulent fried chicken and crispy fries, generously topped with onions, occasionally bell peppers, and zesty chili slices for an added kick. Notably, Sichuan pepper often plays a role in the Chinese Five Spice blend, contributing to the bags' distinctive flavor profile. For those unfamiliar with its potency, it's advisable to start with using up to half of the provided pouch, gradually adjusting to personal taste preferences.

Pin Print

hands-on time 30

Course Main Course

Cuisine Asian, Irish

Servings

Ingredients

Protein

1.5 lbs chicken breast ^[1] bone and skinless, cut into thin strips

Fresh Produce

3 tbsp orange juice ^[2]
2 lbs potatoes ^[3] peeled, cut in stripes
1 onion peeled, halved, sliced (optional)
1 bell pepper green and/ or red, cut in thin stripes (optional)

Dairy & Eggs

1 egg

Packaged Goods/Staples

4 tbsp soy sauce ^[4]
2 cups breadcrumbs ^[5]
oil & salt
4 paper bags optional

Culinary Spice Kit

Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
Pouch [2] Sichuan pepper, chilies (mild)

Instructions

Marinate the Chicken

In a BOWL, mix the chicken, Spice Bag [1] spices, 3 tbsp of tamari, orange juice, and Spice Bag [2] spices to taste.
Cover and let it marinate in the fridge for 1 hour.

Potatoes

In a BOWL, mix the potatoes with 3 tbsp of oil and salt to taste.
Place the potatoes in a single layer on a non-stick BAKING SHEET.
Bake in the oven at 400°F for 30-40 minutes, turning them halfway through the cooking time.

Prepare the Chicken

On a PLATE, beat an egg and add salt to taste.
Coat the chicken thoroughly with the beaten egg.
On a different PLATE, spread breadcrumbs.
Coat the chicken thoroughly with the breadcrumbs.

Fry the Chicken

In a PAN, heat 2 tbsp of oil over high heat.
Fry the chicken pieces until they turn brown and crispy.
Remove the chicken from the pan and set them aside.

Fry the Vegetables

In the same PAN, fry the onion for 5 minutes over medium heat.
Add the bell pepper and 1 tbsp of tamari halfway through cooking.

Serve

Serve the chicken and potatoes in paper bags.
Top with the fried vegetables.
Enjoy!

Notes

[1] Variation: Substitute chicken with boneless pork cutlets or firm, drained tofu.

[2] Alternative: Any fruit juice of your choice.

[3] Optionally, substitute potatoes with sweet potatoes or yam or frozen fries.

[4] Visit our blog for soy sauce alternatives.

[5] Variations: panko or ground almonds.

Marceline Reid-Jaques

2022-12-14

Karen Jones

2022-12-05

Wonderful, flavorful meals using readily available ingredients!

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

2022-05-22

The best way to try new dishes!

Enter the Culinary World

Be Inspired | Expand your creativity