pork carnitas shredded

Amy’s Easy Pork Carnitas

This recipe for Easy Pork Carnitas comes to us from our dear Amy in the shop. In her recipe, the slow cooker or Instant Pot does most of the work for you and the result is foolproof Mexican pulled pork that is juicy and flavorful—perfect for tacos, tostadas, gorditas, quesadillas, enchiladas, burritos, nachos, or rice bowls. This recipe is gluten free, paleo and low carb, and makes excellent use of your Spice Tin spice stash! Serves 10-12 Ingredients: 5 pounds pork shoulder (pork butt) skinless, bone-in or for a leaner dish, pork tri-tip or pork loin Juice from 2 oranges

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Sumac and Saffron Spritzer

YIELD: 1 CUP 15 to 20 saffron strands ½ cup (100 g) sugar 4 green cardamom pods, smashed 1 oz (1/4 c /30 g) ground sumac Chilled club soda or water PREPARATION Grind the saffron with 2 Tbsp. of sugar to a fine powder using a mortar and pestle. In a medium saucepan over medium-high heat, combine 1 cup (240 ml) water, sugar, cardamom, and powdered saffron mixture and bring to simmer, stirring until the sugar dissolves. Remove from the heat and stir in the sumac. Cover the saucepan with a lid and let it steep for 30 minutes, no

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Burnin’ Love Spicy Brownies

Spicy Brownies? Yes, especially for Valentine’s Day. February 14 and chocolate are a match made in heaven, just like you and your sweetie. At the Spice Tin, we occasionally like to heat things up a bit, especially when it comes to love. Mole Spice kicks this traditional brownie up a notch and Indonesian Cinnamon lends warm, fragrant spice. Topping the brownies with an ample sprinkling of our pink Raspberry Chipotle Finishing Salt adds bright, fruity heat and a pop of seasonal color. For those who like a hotter variation, add a pinch of cayenne to the recipe. This recipe is

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harissa chicken thighs topped with cilantro

Sue’s Harissa Chicken Thighs

This recipe for Harissa Chicken Thighs comes to us from Sue, a valuable member of the Spice Tin Team for the last six years. She adapted this recipe from one in Sunset magazine and made it for a book club meeting. It was a hit! Sue’s interests include cooking/entertaining, hiking, camping and reading—whether it’s a recipe or a novel. She also enjoys making cakes for her friends’ birthdays or special occasions. “The thing I like the best about working at the Spice Tin is interacting with the customers, asking how they are using a particular spice and sharing what I

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Mulling Spice Cake, Warm Winter Flavors

While reading the original recipe for this Mulling Spice Cake, I thought that grinding our mulling spice blend would be a fun revision.  This recipe makes a delicious cake resounding with warm winter flavors.  For the first baking, I needed something to gift to our local bank staff who takes such good care of me and corrects my math errors!  The batter was baked it in a special cookie pan that creates a depression for filling or icing.  Since the cake/cookie has deep, rich flavors, I think chopping dried figs to add to the batter would take it to another

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red pesto tarte soleil pesto Rosso with ricotta dip

Red Pesto Tarte Soleil

We have great news for fans of our Pesto—a new Pesto Rosso is now also available in the shop! This kicky, crimson cousin to the popular basil pesto is also made locally by the Queirolo Girls, including our longtime employee Dona. Made with sundried tomatoes, almonds, olives and spices, the Red Pesto goes well as a meat accompaniment, especially salmon, pork or chicken. It’s also a wonderful addition to a cheese plate, or smeared with cream cheese on a cracker or baguette. Of course it can also be served with pasta, but it really shines when paired with something that

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cranberry sauce ingredients laid out on a table

Cranberry Sauce for Every Thanksgiving Table

Thanksgiving might look a little different this year for many families. The pandemic has made it difficult to gather together as we traditionally might, but it’s likely that we will still connect with each other through food no matter where we are in the world. Grandmother’s cornbread stuffing will find its way to the table, like it does every year, as will mother-in-law’s green bean casserole and your great uncle’s extra fluffy mashed potatoes. These dishes help us feel close to family members, wherever they are. However, there’s one dish that receives far less fanfare—cranberry sauce. This Thanksgiving condiment rarely

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Andalusian Pinchitos

INGREDIENTS 1 # skinless chicken breast, lamb or pork 1⁄2 teaspoon coriander seed, roughly ground 1⁄2 teaspoon cumin seed, roughly ground 1⁄2 teaspoon fennel seed, roughly ground 1 -2 teaspoon smoked Spanish paprika 2 garlic cloves, peeled and crushed with 1⁄2 teaspoon salt 1 pinch saffron, infused with 2 tablespoons boiling water 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 bay leaf, crumbled 2 teaspoons wine vinegar 2 teaspoons olive oil GARNISH chopped flat leaf parsley or cilantro   DIRECTIONS Lightly toast whole spices.  Put into mortar and pestle, pound into a coarse powder.  Or use ground

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Amy’s Spice Tin Granola

  Spice Tin Team member Amy gifted us this recipe for a sweet and crunchy granola to add to yogurt and fruit or just enjoy alone.   Use as topping for pies and fruit tarts.   Ingredients: 3-½ cups old fashion oatmeal—regular or gluten free ½ cup coarsely chopped walnuts ½ cup coarsely chopped almonds ½ cup oat or wheat bran 1 cup shredded coconut 1 oz. Sesame Seeds Hulled ½ cup butter 1/3 cup honey ½ cup brown sugar 1 Teaspoon Saigon Cinnamon 1 Teaspoon Vanilla Extract Optional: 1 cup dried cranberries or other dried fruit   Directions: Preheat oven

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French Onion Dip

Makes 2 cups Ingredients 4 teaspoons  beef bouillon granules 2 tablespoons onion, minced, toasted 1 teaspoon onion powder ¼ teaspoon freshly ground black pepper ½ teaspoon sugar ½ teaspoon dried parsley 1 (16 ounce) container sour cream Instructions Combine the seasoning ingredients in a small bowl and set aside until ready to use. Place the sour cream in a medium-sized bowl and stir in the dip mix. Let it refrigerate for at least 30 minutes, preferably an hour, before using. Can be made a day ahead. Serve with potato chips or vegetables. Credit to Kimberly Killebrew, www.daringgourmet.com  

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Roasted Chicken Thighs With Winter Squash

Credit to Melissa Clark, New York Times Cooking for original recipe.   Time: 45 minutes, plus 30 minutes’ marinating Yield: 4 servings INGREDIENTS 1/2 lemon, ends trimmed, halved lengthwise, seeds removed, and thinly sliced crosswise into wedges 4 bone-in, skin-on chicken thighs (about 1 and 1/2 pounds) 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 tablespoon whole Sage 1 and 1/2 teaspoons coriander seed, lightly crushed in mortar & pestle 1 and 1/2 teaspoons kosher salt 1 teaspoon black pepper 1/4 cup Bourbon Aged Maple Syrup 3 tablespoons unsalted butter, cut into cubes Large pinch chile powder (or substitue

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Sri Lanka Cinnamon Tea

4-5 Sri Lanka Cinnamon sticks, aka Ceylon Cinnamon 6-8 cups water Put cinnamon and water in pan. Turn burner to medium high Steep, do not boil, for 40 minutes.  For more intense flavor, pour put mixture in refrigerator overnight. Strain cinnamon, pour beverage into glass with ice for refreshing summer sipping.  During the winter months serve hot. This tea is naturally sweet and is delicious hot or cold.  It is antibacterial, antiviral and may lower blood sugar levels, cholesterol levels as well as lowering blood pressure.  On top of all that, it also helps to curb your appetite.  Sri Lanka

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Immunity Shot

Spices are amazingly healthy for us.  The following recipe comes from the book, Power Spicing by Rachel Beller, MS, RDN. Makes two 2 oz shots 1/2 cup coconut water 1 tablespoon fresh lemon or orange juice (about 1/2 lemon or 1/4 orange) 1/4 teaspoon ground turmeric 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper (this improves the absorption of turmeric) 1 teaspoon cider vinegar 1 teaspoon raw honey or maple syrup – optional Combine all ingredients in glass or jar and whisk until smooth.  I use a milk frother.  Serve.  It is best to drink quickly as spices will settle

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Roasted Squash with Japanese 7 Spice

2 lb  squash, Italian, summer,  in 2″ cubes 1 tablespoon olive oil 1/4 teaspoon salt 1 teaspoon Bluegrass soy sauce (or tamari for gluten-free) 1/2 teaspoon Bourbon Smoked Sugar 2 tsp Japanese 7 Spice  Instructions Preheat oven to 400 F. Line a baking sheet with aluminum foil. Pat dry  squash with paper towel. Transfer into a large bowl. Add olive oil, salt, soy sauce, sugar and 7 Spice. Toss with a pair of tongs until the squash are evenly coated. Transfer onto the baking sheet.  Make sure to leave some space between them, so they won’t be steamed and will crisp up nicely. Bake for 15 minutes. Flip,

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Noodles with Japanese 7 Spice

4 servings INGREDIENTS 2 tablespoons vegetable oil, divided 4 cups very coarsely chopped green cabbage (from about ¼ medium head) 2 7-ounce packages instant ramen or udon noodles, flavor packets discarded 2 teaspoons toasted sesame oil 8 ounces ground pork 5 green onions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced ½ cup sliced mushrooms 2 teaspoons finely grated fresh ginger (from a 1-inch knob) 1 teaspoon Japanese 7 Spice   (aka Shichimi Togarashi) ⅓ cup mirin ⅓ cup Bluegrass Soy Sauce 1 tablespoon toasted sesame seeds, plus more for serving 1 – 2 tsp Japanese 7 Spice

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Roasted Chestnuts

Every Murphys Open House Jan fires up the grill and roasts chestnuts over the open fire to gift our community.  We still hear the “I’ve never had a roasted chestnut before!” exclamations.  As well as the surprise response about how they do not taste like nuts at all.  In fact chestnuts are similar to boiled potatoes in texture and taste.  However these starchy nuts pack in a surprising dose of fiber, vitamin C, and important minerals like copper and potassium. Serving Size: 1 ounce, roasted 70 calories 6 g total fat 15 g carbohydrates 4 g dietary fiber (5%) 3

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Pickled Mushroom Salad

INGREDIENTS 2 pounds mixed mushrooms, (I used shitake, cremini and button) ½cup grapeseed oil 2 teaspoons kosher salt 1 teaspoon coriander seeds 1 teaspoon fennel seeds ½teaspoon black peppercorns 1 piece star anise 1 clove garlic, peeled and finely grated (or 1 tsp garlic powder) 1 handful cilantro, roughly chopped 1 handful dill sprigs 1 rib celery, thinly sliced, plus leaves 3 tablespoons sugar ¼ cup sherry vinegar PREPARATION Put the coriander seeds, fennel seeds, peppercorns and star anise in a small saucepan over low heat. When they are warm and fragrant, crush in a mortar and pestle or coffee

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Kalpudding (Meatloaf with Carmelized Cabbage)

Adapted from New York Times recipe by Sam Sifton.  “This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes.” Time: 90 minutes Yield: 4 servings INGREDIENTS Meatloaf: 2 tablespoons plus 1 teaspoon unsalted butter 1 head green cabbage, approximately 3 pounds, cored and shredded 3 tablespoons Cadamom

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Bulgarian Kyufte (meatballs)

  2 lbs minced meat (60% pork, 40% beef) 1 onion, chopped ½ cup bread crumbs – optional 1 -2 tbsp Kiril’s BBQ Rub   Add all ingredients together and mix well Leave in the fridge for 30 minutes. Shape in 2 inch oval patties Grill for about 20 minutes using direct and indirect heat. Sear and brown on direct heat for each side then put patties on indirect for remaining time. Notes:  Traditionally breadcrumbs are not used in Burlgarian Kyufte, but I prefer a softer texture so use Panko. You may also cook these in the oven at 375

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Bulgarian Tarator, Cold Cucumber Soup

[vc_row][vc_column][vc_column_text]Tarator is a delicious and healthy cold soup.  It is also so very easy to make especially on hot summer days since no cooking is needed.  This can be served as an appetizer too.   Ingredients: 1 large cucumber, peeled and diced  1 garlic clove, pressed  or diced very finely  1/2 tsp salt, or more to taste  2 Tbsp olive or sunflower oil  1 – 2  Tbsp dill weed  2 cups plain Greek yogurt  2 cups cold water  2 Tbsp chopped walnuts In a large deep bowl combine cucumber, garlic, salt, oil and dill. Add yogurt and stir to combine. Dilute with cold water, mixing well, making sure there are no

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