Recipes – The Spice Tin

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

March 5, 2020 No Comments

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,

January 26, 2020 No Comments

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

January 26, 2020 No Comments

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

December 5, 2019 No Comments

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

November 3, 2019 No Comments

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

September 19, 2019 No Comments

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

July 30, 2019 No Comments

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

July 29, 2019 No Comments

Warm Olives with Za’atar

4 tablespoons extra virgin olive oil ¾ pound brine-cured black olives and/or green olives, drained (olives with pits hold up better) 2 heaping tablespoons za’atar. Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za’atar, transfer to bowl and serve with crusty bread.

March 21, 2019 No Comments

Zucchini with Za’atar

1 ½ pounds zucchini ¼ cup za’atar 2 tablespoons olive oil Salt and pepper (or sumac if you are on low sodium diet) Parsley, for garnish PREPARATION Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat. (Since it was raining, we heated a large skillet to sauté the zucchini.) Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices. Put into bowl. Stir 1/4 cup za’atar and 2 tablespoons olive oil into the bowl with zucchini. Toss so zucchini is coated with za’atar and season with salt, pepper and/or sumac.

March 20, 2019 No Comments

Easy Mole Chicken

If you do not have a whole day to create traditional mole sauce, this is for you! Ingredients: 6 Tablespoons Mole Blend 6 Tablespoons broth 1/4 cup pumpkin seeds 1/4 cup unsalted peanuts 1/4 cup raisins 4 chicken thighs Directions: Toast pumpkin seeds, peanuts and raisins in medium hot skillet for 1 minute. Watch carefully to not burn. Put in processor and puree. In saucepan warm broth, add mole blend. Add seed and raisin mixture. Stir over low heat, adding more broth if needed. Sauce should be consistency of tomato sauce with lumps from the nuts and raisins. Coat a

October 27, 2018 2 Comments

Broccoli and Spinach Salad with Vadouvan Dressing

1 1/2 pounds baby broccoli or broccolini 3/4 cup virgin coconut oil* (or ghee), melted, divided Fine sea salt 1 medium-size lime, quartered 6 ounces baby spinach 1/2 cup roughly chopped toasted salted cashews 1 cup cilantro leaves 1 to 1 1/2 tablespoons French Vadouvan Curry Preheat oven to 425°. Cut broccoli into 3-in. lengths and halve thick stems lengthwise. Line 2 large, rimmed baking sheets with parchment paper or silicon mat and divide broccoli between them. Heat coconut oil in a small sauce pan on low heat. Drizzle 3 tbsp. coconut oil over each sheet of broccoli and season

September 27, 2018 No Comments

Vadouvan Carrots

This easy recipe creates a tasty and healthy appetizer. 1 – 2 tbsp French Vadouvan Curry 2 garlic cloves, finely minced 1 c. plain whole-milk Greek yogurt, divided Olive oil Kosher salt and pepper, to taste 1 pound carrots, tops trimmed, scrubbed Chopped cilantro Preheat oven to 425°F. Mix vadouvan, half of garlic, 1/2 cup yogurt, and 3 tablespoons oil in a large bowl until smooth; season with salt and pepper. Add carrots and toss to coat. Roast on a cookie sheet, turning occasionally for 25-30 minutes. Notes: 1. The more Vadouvan used, the spicier (hot) the carrots are. 2. Try this

September 21, 2018 No Comments

Vadouvan Lamb Chops

1 tbsp French Vadouvan Curry 4 to 6 lamb chops, about 1 pound 2 tsp kosher salt 2 c. whole fat yogurt, divided 1/4 c. olive oil 4 cloves garlic, sliced 2 4-inch sprigs rosemary 1 c. whole fat yogurt 2 tsp cornstarch Juice of 1 lemon 1. In sealable bag, combine lamb, vadouvan, salt, and 1 cup yogurt. Marinate 2 hours or overnight. Turn large skillet on high heat. 3. While skillet is heating, combine olive oil, garlic, and rosemary in small saucepan and heat on low, 10 minutes. Discard rosemary. 4. In large bowl, combine remaining yogurt and cornstarch. Slowly pour in olive

September 21, 2018 No Comments

Grilled Pineapple with Sumac

1 pineapple, peeled, sliced in 3/4 ” rounds 1 Tbsp sumac Grill pineapple for 3 minutes each side Sprinkle each side liberally with sumac

August 24, 2018 No Comments

Sumac Chicken

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Ingredients 4 small bone-in chicken thighs 2 oranges 1 tbsp sumac 1 tsp salt 1 tsp allspice powder pinch of black pepper 1 red onion quartered 3-4 garlic cloves , pressed 1/4 cup olive oil 6 springs fresh thyme or 1 tsp dried thyme Instructions Preheat oven to 375 F. In a bowl combine olive oil, spices, juice from 1 orange, garlic cloves and thyme. Stir to combine. Marinate chicken in bowl for 10 – 20 minutes. Slice the second orange into rounds.

August 21, 2018 1 Comment

Creamy Peppercorn Sauce for Steak

Classic peppercorn sauce perfect on ribeye steak. 1/3 cup brandy 3/4 cup beef broth , low sodium 1/2 cup heavy thickened cream 2 – 3 tsp coarsely crushed whole black peppercorns or brined green peppercorns, drained Option- Add sauteed mushroom to sauce at end. Directions: Sear steaks in heavy skillet, place on oven-proof plate, cover and keep in warm oven (200 degrees) while making the sauce. Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced about 2 minutes. Add broth, bring to simmer and let it simmer rapidly for

July 28, 2018 No Comments

Avocado and Green Peppercorn Soup

Coriander, cumin sauteed with onion make a rich, earthy base for this avocado soup. Prep Time: 45 min. Serves: 6 Ingredients: 1 medium onion, cut in medium dice 2 garlic cloves, minced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon annatto powder 1⁄4 cup olive oil 4 large ripe avocados, peeled, pitted, and coarsely chopped 2 1⁄2 quarts low-fat chicken broth Optional: 1⁄3 cup green peppercorns in brine, drained (recipe to brine your own) salt and pepper, to taste garnish with cilantro leaf, queso fresca or cheddar cheese, lime DIRECTIONS: In a large saucepan, cook the onion, garlic, and spices in the olive oil over moderate heat for 10 minutes, stirring

July 23, 2018 1 Comment

Brined Green Peppercorns

6 stalks rinsed, fresh green peppercorns, or 1/2 cup dried green peppercorns 3 tsp. kosher salt 1/4 cup white wine vinegar 1⁄3 cup fresh lemon juice 1⁄8 tsp. ground turmeric Pack peppercorn stalks in a sterilized glass jar. (Or, reconstitute dried green peppercorns in 2 cups boiling water mixed with 4 tsp. kosher salt until tender, about 30 minutes, and drain.) Boil white wine vinegar or fresh lemon juice and 1⁄2 cup water in a 2-qt. saucepan. Stir in remaining salt and turmeric until dissolved; let cool slightly and pour over peppercorns, leaving about 1⁄2” space at the top of the jar. Place lid loosely on

July 23, 2018 No Comments

Saucy Corn Cobbettes

Ingredients: 1 corn on cob for each person Hank’s Herb Infused Hot Sauce – Buffalo wing flavor for those who love heat Merquen Infused Maple Syrup – the heat and smokiness of Merquen pepper blend are magnified by the caramel tones of the maple syrup. Salt & Pepper to taste This is such an easy appetizer or side dish. Cut cobs into 1 – 2 “ rounds. I use a large, strong knife with a hammer. Place the knife on the cob, use hammer to split the section apart. Boil, steam, grill or oven roast corn cobs. I

July 3, 2018 No Comments