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Shop by CategoryRecipe of the Month
CLASSIC BBQ RUB This basic spice blend can be added to marinades or sprinkled directly on grilled vegetables or meats. The recipe makes enough for about four uses as a rub, marinade, or sprinkle. Store in an airtight container for future use.
3 Tbs kosher or coarse sea salt 1/4 cup light brown sugar 1/4 cup sweet paprika 3 Tbs ground black pepper
Combine all ingredients in small airtight container. Shake well to blend. Store in refrigerator until ready to use, shaking again to mix ingredients. Makes 3/4 cup, prep time 30 minutes or less "What Our Friends Are Saying" "I really appreciate the quality of products Mustlovespices.com has provided. I look forward to using the wonderful spices I purchased." Cindy in Indiana
Monthly Newsletter:
Remember-Herbs and Spices make wonderful heartfelt gifts!
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Recipes of the Month Each month we give you a new recipe to try, full of great herbs and spices. If you have a special recipe you would like to share with others, please submit it to us. We would love new ideas.
November, 2009-Roasted Garlic & Herb Turkey October, 2009-Pumpkin Muffins September, 2009-Applesauce Cupcakes May, 2009-Blueberry Stuffed French Toast April, 2009-Vegetable Stuffed Peppers February, 2009 -Spicy Squash Stew January, 2009 - Savory Bread Pudding December, 2008 -Cinnamon Spiced Muffins November, 2008 -Pumpkin Cheesecake October, 2008 -Chai September, 2008 -Hot Spiced Coffee
3/4 cup almonds
1/4 cup sesame seed
1 tablespoon canola oil
3 large garlic cloves, minced
1 large yellow onion, chopped
1 medium butternut squash (about 1 lb),
peeled and cut into 1/2 inch cubes
2 1/2 cups sliced mushrooms
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
1 teaspoon crushed red pepper flakes
1 cup chopped tomatoes
1/2 cup water
2 cups cauliflower florets
2 cups fresh or frozen green peas
2 tablespoons tamari
Freshly ground pepper to taste
(Serves 4 to 6)
This is not really a curry, and it's not really a
chili. It's kind of in between. Serve with rice, an assortment of
chutneys, roasted nuts, and sour cream on the side.
In a dry skillet, toast the almonds over medium
heat for 5 minutes, until lightly browned. Set aside and use the same
pan to toast the sesame seeds, keep tossing the pan to prevent them from burning. In a food processor, grind the almonds and sesame seeds to a coarse powder.
Heat the oil in a heavy bottomed pot or large wok. Saute' the garlic and onion over high heat for 3 to 4 minutes, stirring frequently. When the onions begin to look translucent, stir in the squash, mushrooms, cumin, oregano, chili powder, and red pepper flakes. Continue to cook over medium-high heat for 5 minutes. If the vegetables begin to stick to the pan, add 1 tablespoon of water.
Add the tomatoes and just enough water to cover all the ingredients. Partially cover with a lid and simmer until the squash is soft, about 20 minutes. Taste to adjust the chili and hot pepper seasoning. If more is needed, add it now. While the vegetables are simmering, check every so often to make sure there is enough liquid covering thevegetables. If not, add more water.
When the squash is soft, stir in the ground almonds, sesame seed, and the cauliflower. Partially cover with a lid and simmer for 10 minutes, until cauliflower is soft. Stir in the peas and cook for 1 minute. When they turn bright green, immediately remove from heat. Season with tamari and freshly ground pepper, and serve.
Pumpkin Cheesecake Filling: 8 ozs cream cheese 1/3 c granulated sugar 1 egg ¼ c canned pumpkin 1 Tbls corn starch ½ tsp vanilla
Cake: 1 c butter 1 c granulated sugar 1 tsp vanilla 3 eggs 2 ½ c flour 2 tsp baking powder ½ tsp baking soda 1 tsp cinnamon 1/3 tsp (or less) salt ½ c pumpkin (canned or fresh puree ½ c sour cream Whipped cream, optional
For the filling, add all ingredients in a mixing bowl and beat until smooth. Set aside and prepare cake batter.
For cake, preheat oven to 350 degrees. In large bowl cream butter, sugar and vanilla until light and fluffy. Add eggs and beat well. Add flour, baking powder, baking soda, cinnamon and salt. Mix in pumpkin and sour cream. Blend thoroughly until smooth. Pour ½ of batter into a buttered 13 x 9 inch glass baking dish. Add the filling mix, spreading evenly in the dish. Add remaining batter and lightly swirl into filling. Bake for 50 to 55 minutes and then cool. Cut into 12 servings. Add a dollop of whipped cream on top, if desired.
CHAI The word chai means "tea" in Hindi language.
3 ¼ cups water In medium-size pan, bring water to a boil. Add cloves, cardamom, cinnamon, and ginger. Cover and simmer over low heat for 5 minutes; turn off heat. Add tea leaves, steep 3 minutes. In a small pan heat milk until almost boiling. Strain chai through a fine mesh strainer into warm serving container. Stir in hot milk and the sugar. SERVES 4
Hot Spiced Coffee
1 cup water 1 cinnamon stick 4 cardamon pods, slit 3/4 cup milk 2 cups strong, freshly brewed coffee 2 tbsp sugar, or to taste pinch of nutmeg In a medium-size pan bring water to a boil. Add cinnamon and cardamon. Cover and simmer over low heat for 5 minutes; turn off heat. In a small pan heat milk until almost boiling. Add to spiced water along with coffee. Strain spiced coffee through a fine mesh strainer into a warm serving container. Stir in sugar and nutmeg. Sit back and enjoy the fresh aroma and taste.
SAVORY BREAD PUDDING
Savory bread puddings are a great alternative to
potatoes when serving a buffet and, better yet, they can be assembled a
day in advance, then baked just before serving.
3 Tbsp unsalted butter 1 Tbsp olive oil 2 large onions, thinly sliced 1 Tbsp sugar 2 tsps dried thyme 1 1/2 tsps salt 1/2 tsp freshly ground black pepper 3 cloves garlic, mashed 5 large eggs 2 cups heavy cream 5 shakes of Tabasco sauce 1 tsp Worcestershire sauce 6 cups white bread cubes with crusts removed 1/4 cup chopped parsley 1/2 cup freshly grated Parmesan cheese
1. Coat a 13 x 9 inch baking dish with non-stick cooking spray. 3. In a large bowl, whisk together the eggs, cream, Tabasco, and Worcestershire. Stir in the bread, onion mixture, and parsley. Pour into the prepared dish and sprinkle the top evenly with the cheese. 4. Preheat oven to 350 degrees F. Bake the pudding until golden brown and bubbling, 45 to 55 minutes. Let rest for 5 minutes before servings.
Cinnamon Spiced Muffins
1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsps. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground coriander
1/2 tsp. ground allspice
1/2 cup low-fat milk (substitute whole if desired)
1/3 cup butter (or margarine), melted
1 egg
1/4 cup sugar
1 tsp. ground cinnamon
1/4 cup butter (or margarine), melted
Preheat oven to 400 degrees F. Grease 36 minature muffin cups
or 12 regular size muffin cups.
In large bowl, combine flour, 1/2 cup sugar, baking powder, salt,
nutmeg, coriander and allspice. In small bowl, combine milk,
1/3 cup butter and egg. Stir into flour mixture just moistened.
Spoon into muffin cups. Bake 10 to 13 minutes or until edges
are lightly browned and wooden toothpick inserted into centers
comes out clean. Remove from pan.
Meanwhile, combine 1/4 cup sugar and cinnamon in a shallow dish.
Roll warm muffin tops in 1/4 cup butter, then sugar-cinnamon mixture.
Serve warm.
Makes 36 miniatures and 12 regular size muffins.
Vegetable-Stuffed Peppers
25 minutes prep time/serves 4
4 large, sweet, organic peppers
(red, yellow, green or combination)
3 Tbsp organic butter, divided
2 Tbsp flour
2 c organic low-fat milk
1 tsp curry powder
1 tsp onion powder
1 onion, chopped
1/2 bunch parsley, chopped
1/2 c grated cheddar cheese
(preferably organic)
1 1/2 c chopped raw cashew pieces
1/3 c golden raisins
1/4 c grated Parmesan cheese
(preferably organic)
1. Slice off tops of peppers and scoop out seeds. Steam peppers until
lightly cooked. The peppers' colors should still be bright, and they
need to remain fir enough to be stuffed. Set aside.
2.
Melt 2 tablespoons of butter. Add flour and stil. Gradually add milk
and spices, stirring over low heat until creamy. Set aside.
3.
Saute onion and parsley in remaining tablespoon of butter until
wilted. Remove from heat. Stir together with rest of ingredients
except Parmesan cheese.
4.
Stuff peppers with mixture. Place in casserole dish with one inch
water on bottom. Sprinkle Parmesan cheese on top. Bake at 375 degrees
for 30 minutes.
Blueberry Stuffed French Toast 6 oz Neufchatel cheese, softened 2 Tbsp Organic pecan pieces, toasted 1 1/2 Tbsp Light brown sugar 1/2 tsp Lemon juice 1/4 tsp Lemon zest 8 slices Organic 100% whole wheat bread 1/2 cup Fresh blueberries 1 1/4 cups Egg substitute 3/4 cup Fat free skim milk 1 tsp Organic vanilla extract 1/2 tsp Ground cinnamon 1/8 tsp Ground ginger Butter flavored cooking spray 3/4 cup Sugar free breakfast syrup Step 1: In a small bowl, stir together cheese, nuts, brown sugar, lemon juice and lemon zest; mix well. Step 2: Spread 1 side of each slice of bread evenly with cheese mixture. Place 2 tablespoons of blueberries over cheese mixture on 4 slices of bread. Place remaining bread slices, cheese side down, over blueberries to close. Lightly press together. Step 3: In a wide, shallow bowl, whisk together egg substitute, milk, vanilla, cinnamon and ginger. Step 4: Heat large saute' pan or flat top over medium heat, spray with cooking spray. Dip bread "sandwiches" into egg mixture and add to pan or griddle. Cook each side 3 minutes or until golden brown, flipping once with large spatula. Step 5: Remove stuffed French toast from pan. Cut into half and serve wih syrup. Serves 4 Roasted Garlic & Herb Turkey ¼ cup Roasted garlic, chopped 12 Tbsp. Organic salted butter, softened 1 ½ Organic thyme leaves, finely chopped 1 ½ Fresh lemon juice ½ tsp. Lemon zest, finely chopped ¼ cup Herb seasoning (recipe below) 1 (12-14 lb) Turkey 2 medium Yellow onions, peeled, cut into wedges 12 Organic mini peeled carrots 3 Celery stalks, cut into 3 inch pieces ¼ Organic unbleached flour ¾ cup Dry white wine
Herb Seasoning Mix together 1 Tbsp. paprika, 1 Tbsp. kosher salt, 1 tsp. fresh ground black pepper, 1 Tbsp. onion powder, 1 Tbsp. garlic powder, 1 Tbsp. dried rosemary, 2 tsp. dried thyme and ½ tsp dried sage. Serves 12 Step 1: Preheat oven to 400°. In a small bowl, combine garlic, half of the butter, thyme, lemon juice, lemon zest and 1 ½ tsps herb seasoning. Remove neck and giblets from, reserve. Tuck wing tips under to hold in place. Work your fingers between skin and breast to form pockets. Evenly distribute garlic mixture into pockets. Step 2: Sprinkle 2 ½ Tbsp herb seasoning inside turkey cavity; fill with some vegetable and place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining butter; mix with remaining herb seasoning. Gently rub mixture over turkey skin. Place turkey in roasting pan on top of vegetables, neck and giblets. Step 3: Place in oven; roast until outside of turkey is browned, about 15-20 minutes. Reduce heat to 325°. Continue roasting about 2 hours or until thermometer inserted in thickest part of thigh reads 165°; rotate turkey halfway through roasting time. Remove turkey from roasting pan; let rest 20 minutes before carving. Step 4: For sauce: Place roasting pan with vegetables over medium heat; whisk in flour, simmer 5 minutes. Whisk in wine; simmer 5 minutes. Add broth; simmer 20 minutes, whisking occasionally. Strain sauce through a fine-mesh strainer, serve with turkey. |
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Curious about what Organic is vs Natural? - Check out our Organic Page that gives you insight into "why we want to buy ORGANIC", * * Featured * *Each month we feature products that enhance our "Recipe of the Month".
Ginger: The ginger root is
not really a root at all, but a rhizome or underground stem. Ginger is
harvested nearly year-round so you can usually find fresh ginger in your
standard grocery store. The young ginger that is harvested approximately 5
months after planting is used primarily to make candied ginger and ginger
syrup. The mature ginger root is used for cooking, spices and teas. The longer
that the ginger remains underground before harvest, the hotter and spicier it
gets. When purchasing ginger, look for hard, firm rhizomes.
To cook with ginger, peel away the hard skin and then mince, shred or juice as needed. Use ginger in cookies, breads, jams, jellies, sauces or teas. To make a quick and healthy ginger tea, boil a section of peeled root, strain and then add honey and lemon to taste |
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