Tag: recipes

Southwestern Slow Cooked Chicken with Black Beans

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Tonight was Taco Night at our house!

Here is another recipe where you take advantage of your slow cooker and just like the recipe I posted for Moroccan Inspired Chicken & Chick Pea Stew, this recipe also calls for frozen, boneless chicken breast.  

Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

I love coming home after a busy day at work to have dinner already waiting for me.  The only thing that had to be done was to pull out the tortillas and fixings.  Our favorite fixings are salsa, sliced olives, cilantro, cucumbers and light sour cream.

Enjoy!
   

 

Gypsy World Spice Cafe Recipe – Southwestern Slow Cooked Chicken with Black Beans

2 lbs frozen, boneless chicken breasts
1 15-oz can of diced tomatoes with green chilies
1 15-oz can of tomato sauce
1 15-oz can of black beans , drained and rinsed
2 tablespoons Gypsy Zesty Spice Blend
1/2 bell pepper sliced thin
1/2 onion sliced thin
salt, sumac-pepper

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced tomatoes, tomato sauce and black beans into the slow cooker.
  3. Add both Gypsy Zesty Spice Blend to the tomato/black bean mixture.
  4. Season with salt and sumac-pepper to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / black bean mixture.
  6. Top with onions and peppers
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Shred with 2 forks or tongs.
  9. Stir shredded chicken into the sauce and keep warm until it is time to eat.
  10. Serve with Taco Shells, Tortillas and Fixings.

Blogger’s Comments:

Gypsy Zesty Spice Blend consists of various Southwestern spices.   You can substitute your blend of spices (or a packet of store-bought low sodium taco seasoning).  If you do not have Sumac Pepper, substitute ground black peppercorns.

Recipe – Zaalouk – Spicy Eggplant Salad

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On a recent shopping expedition, the eggplant was on sale and this recipe came to mind.   I honestly do not know remember where I found the original recipe for this.   But, I do remember searching for it over ten years ago.  My husband and I used to enjoy going to a Moroccan restaurant in the Philadelphia area that served this and I wanted to learn to make it at home for him. 

This classic Moroccan dish is a great appetizer and over the years, I’ve adapted the recipe to our tastes.  It is another recipe for your collection that you can be creative with.  Switch out the vegetables for ones that are in season or are your favorites (like summer squash, zucchini, red onions or colorful bell peppers).  

The combinations are endless.  

Serve it warm or at room temperature with warm pita bread

Enjoy!

 

Zaaloouk – Spicy Eggplant Salad

1 1/2 pounds Eggplant, peeled and cubed

5 cloves Garlic, peeled

3 large Beefsteak Tomatoes (about 1 1/2 pounds)

4 tablespoons Olive Oil

2 tablespoons Red Wine vinegar

1/2 teaspoon Paprika

good pinch of Chili Powder  (depending on how much heat you like)

1 teaspoon Cumin

1 teaspoon Sumac Pepper

1 teaspoon Cinnamon (or Sweet Spice Blend)

Salt to taste

1/2 cup Flat-Leaf Parsley, chopped

  1. Boil the peeled and cubed eggplants with garlic in plenty of salted water, covered for 30 minutes (or until eggplant is very soft).
  2. Drain and chop the eggplants and garlic in a colander.
  3. Mash them with a fork, pressing all the water out.
  4. Put tomatoes into the emptied pan.
  5. Cook over low heat for about 20 minutes (or until reduced to a thin sauce).  Stir occasionally.
  6. Mix with the mashed eggplants and garlic.
  7. Add the remaining ingredients.
  8. Add salt & pepper to taste.

Recipe – Festive Fall Mini Cookie Cupcakes

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It has happened to all of us.   Your child comes home from school with a note that says that you need to send in some baked goods for the next day.   You think about what to make …and start searching  your pantry to see what you have to work with… 

After all, who wants to run out to the grocery store?  ….Especially after a busy day!

With all the Fall Parties at school this time a year, I developed the recipe just in case this happens…  My son and I were brainstorming some ideas.   They love helping with this blog project.  (Probably because they like eating the goodies..LOL)   Anyway, he asked if I could make a make a cookie that was crispy and chewy at the same time…  In my pantry I had a box of purchased cookie mix….  We were good to go…. The recipe we created resulted in mini-cupcakes that had a cookie top and a cupcake bottom.    He loved them and took them for snack every day last week. 

Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Festive Fall Mini Cookie Cupcakes

Yields:  About 24 Mini Cookie Cupcakes

1 box Snickerdoodle Cookie Mix

1 large Egg

1 stick Butter, softened

2 tablespoons Cocoa Powder

3 teaspoons Cinnamon, divided

2 tablespoons Water

1/2 container Chocolate Fudge Frosting

1/4 teaspoon Vanilla

Festive Fall Sprinkles (optional)

  1. Pre-heat oven to 375 degrees.
  2. Line a mini muffin pan with liners.  
  3. Open the cookie mix up and set aside (or toss) the spice packet that came with the cookie mix.
  4. In a large bowl, mix the cookie mix, egg, butter, 2 teaspoons of cinnamon , cocoa powder and water until well blended.
  5. Fill muffin liners about 3/4 full.
  6. Bake for 12-15 minutes or until done.  They will be dimpled on top.
  7. Let the mini cupcakes cool on a wire rack.
  8. Meanwhile, use a spatula to scoop out 1/2 container of pre-made chocolate fudge frosting into a small bowl.
  9. Stir in vanilla and remaining 1 teaspoon of vanilla.
  10. When cookie cupcakes are cool, top with frosting and sprinkles.

Celebrate Cinnamon!

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As we approach the holiday season, I thought this would be the perfect time to blog about the spice Cinnamon.   It is a popular ingredient in traditional recipes for Halloween, Thanksgiving and Christmas…  We sprinkle Cinnamon  on our oatmeal or applesauce and often use it as a staple ingredient for making pies, cookies and cakes.  There is a lot more that Cinnamon brings to the table…

How is Cinnamon Harvested?

Cinnamon is harvested from inner bark of Cinnamon trees which are native to South East Asia.  The inner bark is stripped of the wood portion.  Then during the drying process, the remaining portion of the inner bark strip curls into rolls, called “quills” (or “sticks”).   

What is the Difference Between Cinnamon and Cassia?

Cinnamon and Cassia are harvested from two different trees.  These two spices are similar in smell (Cassia is more aromatic than Cinnamon).  However, they are very different in both appearance and taste. The thickness of the Cassia quills are much thicker than that of the Cinnamon quills (which are paper-thin).  They are sometimes sold interchangeably, so, some countries even have laws to prevent Cassia from being sold labeled as Cinnamon.  

How should Cinnamon be Stored?

Cinnamon (ground and quills) need to be stored in an airtight container and placed in a dark location.   Buy Cinnamon in small quantities because it quickly will lose its flavor and aroma.  So, if you have had that container of Cinnamon in your spice cabinet for more than a few months — it is time to replace it.  

Cooking with Cinnamon

Cinnamon can be described as sweet, fragrant and aromatic.  It is often stereotyped as being only used in sweet recipes.  Most people  do not realize just how savvy Cinnamon can be.   It can be used for savory as well as sweet recipes.  Be sure to check out the savory recipe that I posted on 09/16/2010 for Moroccan Inspired Slow Cooked Chicken & Chick Pea Stew which uses a Spice Blend of mine that features the spice Cinnamon  (https://gypsyworldspicecafe.com/2010/09/16/recipe-slow-cooked-chicken-chick-pea-stew-with-minted-couscous/).

  • Cinnamon quills (sticks) should be used when you want to infuse liquid with Cinnamon flavor.
  • Cinnamon powder is used with other ingredients to flavor baked goods, spice blends, and beverages.

Here are some ways you can easily add Cinnamon to your everyday cooking:

  • Add to hot oatmeal or cold cereal
  • Mix with peanut butter
  • Add to warm milk with honey.
  • Stir into plain yogurt.
  • Sprinkle over sweet potatoes.
  • Add to your post-workout shake.
  • Add to coffee grinds before brewing

Health Benefits of Cinnamon

Recently, cinnamon has had more attention due to all the health benefits that can be gained by incorporating Cinnamon into your diet.   Below I’ve listed some topics that I read about.   There is a lot of great information and articles out there…if you want to google and read more about them.

  • Aid in Digestion
  • Treat toothaches
  • Fight Common Cold and Sore Throat
  • Fight Bad Breath
  • Antioxidant & Antimicrobial properties
  • Increase Alertness.

 

Gypsy World Spice Cafe Recipe – Spiced Pumpkin Soup

15 oz can Pumpkin Puree
14 oz can Chicken Stock
1 cup unsweetened almond milk
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Corsican Herb Blend
1/8-1/4 teaspoon Cayenne Pepper
1/2 teaspoon Sumac Pepper
Splenda (or Sugar) to taste
Salt to taste

  1. In a large saucepan, bring all ingredients to a boil.   Simmer for 5 minutes.  
  2. Serve in mugs warm or chilled garnished with chopped chives.

 Blogger’s Comments:   

This is a really healthy and easy recipe to pull together to serve as a starter or at lunch with grilled sandwiches.  The Cinnamon and Cayenne combination is really scrumptious.  Each serving is about 50 calories, so it is a great snack too!

Corsican Herb Blend is a mixture of herbs frequently used in Corsican cooking.  You can substitute Thyme.  Sumac Pepper is a blend of Sumac and ground black pepper.  You can substitute black pepper or lemon pepper.

  

Gypsy World Spice Cafe Recipe – Cinnamon Sangria Hot Toddy

4 Apple Cider Tea Bag
4 cups water
2 cinnamon sticks
4 oz red wine
apple slices
ground cinnamon (to garnish)

  1. In a medium saucepan, bring water to a boil.
  2. Add Apple Cider Tea Bags and Cinnamon sticks to the boiling water.
  3. Steep for 5 minutes.
  4. Remove Tea Bags and Cinnamon sticks.  
  5. Add wine to the brewed tea.
  6. Pour into 4 mugs.  Garnish with apple slices and sprinkle with ground cinnamon and a cinnamon stick if want.

Blogger’s Comments:   

I could not decide on whether to post a recipe on Mulled Wine or Mulled Apple Cider.  This recipe is a result of the decision to combine what I liked about both.   It is good warm or chilled.  

Another variation would be to use 3 ounces of wine and 1 ounce or orange flavored vodka (to get some citrus flavor into the mix).  There are plenty of combinations to try by switching out the type of tea, vodka or wine. 

Have fun with it!

 

Cookbook Recipe – Chocolate Snickerdoodle Cookies

1 2/3 cups all-purpose flour (minus 2 tablespoons)
2 tablespoons unsweetened dark cocoa
1/2 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/3 cup plus 2 tablespoons sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cinnamon

  1. Preheat oven to 350 degrees
  2. Combine flour, nutmeg, baking powder, cocoa and salt.  Set aside.
  3. In a large bowl, cream butter with 1/3 cup of sugar until pale in color.
  4. Beat in egg and vanilla.
  5. Stir in dry ingredients until you have a smooth mixture.
  6. On a plate, mix together the cinnamon and remaining 2 tablespoons of sugar.
  7. Roll dough to balls that are about the size of walnuts.  
  8. Roll each dough ball in the cinnamon-sugar mixture and place onto greased baking pan.
  9. Bake for about 15 minutes.  Rest on baking sheet for 1 minute then transfer to a wire rack to cool.

Source:  How To Be A Domestic Goddess by Nigella Lawson  

Blogger’s Comments:   

First and foremost, if you do not have this cookbook, it is one you should have. The recipes are great.  However, I do have to say that I almost chose to not include this recipe with this blog article.   Snickerdoodle cookies tend to be a dry cookie and this cookie is not very sweet. Typically, if I am going to indulge in a cookie, it has to be worth the calories.   At the urging of my taster’s I decided to include the recipe because they really liked it.  They also tend to like the butter cookies that are dry (like Snowballs).  So, if you like that sort of cookie, you will like this one too.

Also, want to note here that I decided to flatten each cookie with a glass before baking.

Taster’s Comments:    They tasted even better the next day.  

Look out for mini-articles which will be posted over the next few weeks featuring Cinnamon.

Hope you try some of these recipes and enjoy them as much as we did.

Enjoy!

Recipe – Harvest Oats

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I really love oatmeal….basically eat it just about everyday for breakfast.  

This is a recipe that I developed last year to create a Fall flavored oatmeal.     This recipe utilizes Steel Cut Oats (sometimes referred to as Irish Oatmeal).   Steel Cut Oats are coarser in texture than rolled oats as the oat kernels are only cut 2-3 times.   Traditional oatmel is “rolled”. 

You will see in the below recipe, that the cooking time for Steel Cut Oats is much longer than your everyday oats.   Leftovers keep for several days in the fridge…. just pop it in the microwave for a minute or two to warm it up…

The extra effort is definitely worth it!  

 

 

Gypsy World Spice Cafe Recipe – Harvest Oats 

Yield:  4 Servings

3-1/2 cups water

1/2 cup apple cider

1 cup steel cut oats

1/2 cup pumpkin puree

1 apple finely chopped

1/3 cup dark raisins

1/2 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

6 packets of Splenda (or the sugar equivalent)

salt

maple syrup

  1. Bring apple cider and water to a boil in a medium pot.
  2. Add pumpkin puree, chopped apples, raisins, cinnamon, pumpkin pie spice, dash of salt, Splenda to the water/cider.  Stir to combine ingredients.
  3. Lower the temperature to a low and simmer for 20-25 minutes, stirring occasionally.
  4. Serve with maple syrup of your choice.

 

Blogger’s Comments:  

I love this recipe.  It is a family favorite and it  is the only way my oldest son will eat oatmeal.  If you want, you can add a dash of vanilla or substitute the raisins for dried cranberries.

If it is too time-consuming, you can google information about steel cut oats to find instructions to either pre-soak your steel cut oats overnight or cook them in a slow cooker overnight.  Both methods are great time savers.  

Recipe – Corsican Herb Crusted Roast Pork with Spiced Brown & Red Basmati Rice

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I don’t know about you… But, Sunday dinners definitely bring back a lot of warm childhood memories for me.   

Good food… Good stories… Good Company…

Sunday dinners have become a tradition for my family.  I like to set the table “extra nice” and plan an “extra special” menu to go with it.  My kids love it and so does my husband.

One of the fringe benefits of dinners, is the opportunity to “cook big”.  This means having leftovers to put in the freezer which really come in handy for mid-week meals or busy weekends…

This Sunday, I made a Corsican Herb Crusted Roast Pork and decided to serve it with a Spiced Brown & Rice Basmati Rice.  Both the pork and the rice dish take 45 minutes to make.  So, not only do the flavors pair well, the timing is perfect.   While, letting the pork rest and the rice stand, you have just the right amount of time to make the gravy, steam some asparagus and put some bread in the oven to warm…

Below are the recipes… Enjoy and remember to make each meal extra special, extra memorable and healthy too…

 

Gypsy World Spice Cafe Recipe – Corsican Herb Crusted Roast Pork

3 tablespoons Dijon mustard

1 tablespoon minced garlic

2 extra-lean pork tenderloins (about 2 pounds)

2 tablespoons Corsican Herb Blend

1 teaspoon ground  black pepper

1/2 teaspoon salt

3/4 cup fat-free, reduced-sodium Chicken Stock

  1. Preheat over to 375 degrees.
  2. Combine mustard and garlic in a small bowl.
  3. Rub mustard mixture to cover all sides of the pork tenderloin.
  4. In a separate bowl, combine the Corsican Herb Blend, salt and black pepper.
  5. Cover tops and sides of pork with the herb mixture.
  6. Place in a shallow baking pan.
  7. Roast for 45 minutes (or until center of pork registers 160 degrees).
  8. When done, place on a carving board and cover with foil to allow the meat to rest.
  9. Add the chicken stock to the roasting pan. 
  10. On the range, over medium heat, simmer the stock for 3-4 minutes.  Serve with Pork.

Gypsy World Spice Cafe Recipe – Spiced Brown & Red Basmati Rice

1 cup Basmati brown & Red Rice Blend

2 1/2 cups chicken stock

1/2 teaspoon salt

2 tsp olive oil (or butter)

1 teaspoon Corsican Herb Blend

1/2 teaspoon chopped dried rose petals (be sure to purchase rose petals intended for culinary use)

1/2 teaspoon ground cinnamon

1/2 teaspoon lemon-pepper (without salt)

  1. Combine all ingredients in a medium saucepan.
  2. Bring to a boil.  Stir once.
  3. Reduce heat.  Cover and simmer for 45 minutes or until liquid is absorbed.
  4. Remove from heat and allow to stand for 5-10 minutes.
  5. Fluff with fork.

 

Blogger’s Comments:  

Corsican Herb Blend is a unique blend of herbs commonly called for in Corsican recipes.  You can substitute your favorite dried herb blend.  Dried Thyme is especially good with this.   I decided to garnish the dish with pomegranate seeds just for fun. 

Taster’s Comments: 

One taster commented that “The rice dish is amazing.  I really like it”.  My youngest taster has now decided that Pork is his favorite meat.  We’ll see how long that lasts….   

 

Provocative Peppercorns!

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 As we continue on though the Back the Basic series, this article will focus on Peppercorns.  

 Why use an adjective like provocative to describe Peppercorns?

Well, provocative is defined in the Merriam-Webster dictionary as “tending to provoke, excite, or stimulate” (listing synonyms as “charged… edgy…exciting…inciting…stimulating”).  Peppercorns, either ground or whole, add that background heat to a dish that leaves the palate with that tingly sensation…and has health benefits (listed below) that charge the body!

 The recipes at the end of the article are recipes that I have either chosen or created to demonstrate that you can use Peppercorns in non-traditional ways to enhance your culinary experience.

 

History of Peppercorns

Peppercorns have been used for over 4000 years.  It quickly gained popularity and value.  This was because Peppercorns easily enhanced food to make it seem fresher than it actually was as well as added zing and heat to otherwise bland food.   Peppercorns were often used as a commodity which is why the spice trade grew and many explorers were tasked with finding more sources for Peppercorns.  Due to the unstable currency systems, landlords often requested to be paid their rent with Peppercorns in place of currency.

 

Peppercorn Harvesting

Peppercorns are typically grown in India.  However, Peppercorns are imported from India as well as Indonesia, Vietnam, Brazil, Malaysia, Sri Lanka, Thailand and China.   The pepper plant grows small flowers which become green berries that turn pink when ripe.   These berries are typically harvested when they are green.  The green peppercorns are dried and result in a black color.  White peppercorns are actually created by removing the outer skin of the peppercorn.  

Flavor Breakdown

  • Green Peppercorn -> Flavor is Hot ( However More Subtle than Black, White, or Pink)
  • Black Peppercorn -> Flavor is Warm &  Full-Bodied
  • Pink Peppercorn   -> Flavor is Sweet, Berry, Fruity with Delayed Heat
  • White Peppercorn -> Flavor is Hotter, Sharper then Green, Black or Pink

 

Health Benefits to Peppercorns

  • Powerful anti-oxidant.
  • Promotes mental clarity
  • Combats fatigue and tiredness
  • Increases metabolism
  • Promotes Digestion & calms stomach
  • Essential oil of black pepper added into oils used to treat aching, painful joints
  • Used in teas with mint to combat colds, viral infections and flu.
  • Added to mouthwashes to treat sore throats.

 

 

Snack Recipe – Peppered Caramel Corn

  • 1  (12-oz.) package Buttery Toffee Popcorn with Peanuts
  • 1/4  teaspoon  coarse Black Pepper

  1. Microwave popcorn with peanuts in a large microwave-safe bowl at HIGH 2 minutes, stirring at 30-second intervals.
  2. Stir in Black Pepper.
  3. Spread mixture in an even layer in a lightly greased jelly roll pan.
  4. Let cool 10 minutes; break into pieces.
  5. Store in an airtight container up to 1 week.

Source -> Southern Living, OCTOBER 2007

 

Blogger’s Comments:  

I actually cut this recipe out several years ago and was excited to finally make this.   Microwave time is dependent on your microwave.  You will know it is ready to be peppered when it gets gooey and sticky.  I increased the amount of pepper to 1 teaspoon.   This is a great recipe and the variations are endless.  I think this would be great with a cinnamon based spice or with cayenne pepper….

Taster’s Comments: 

My tasters really liked this and snacked on it all weekend…

 

 

Gypsy World Spice Cafe Recipe – Corsican Herbed and Peppered Goat Cheese

  • 4-oz log of Goat Cheese
  • 1  tablespoon coarse Black Pepper
  • 1-1/2  teaspoons Corsican Herb Blend

  1. Mix together the Black Pepper and Corsican Herb Blend
  2. Pour the Pepper/Herb mixture onto a flat surface (wax paper, plate, etc)
  3. Roll the Goat Cheese log on the mixture to cover
  4. Serve with water crackers (or cracker of your choice)

 

Blogger’s Comments:  

I like to use goat cheese for appetizers and have to definitely say that the flavor combination of the Goat Cheese, with the Herbs and Black Pepper was awesome.   Corsican Herb Blend is a unique blend of herbs commonly called for in Corsican recipes.

Taster’s Comments: 

This was a big hit with the tasters.   One taster commented that it was “addictive”…

 

Gypsy World Spice Cafe – Brown Sugar Peppercorn Syrup

This recipe is a nice thing to have in the refrigerator.  It has many uses.  The recipes that follow this all call for Brown Sugar Peppercorn Syrup.

  • 1 cup water
  • 1/2 cup Brown Sugar/Splenda Blend
  • 1 tablespoon Peppercorns
  • 1 tablespoon coarse Black Pepper
  1. Put all ingredients into a heavy saucepan.
  2. Bring to a boil.
  3. Lower heat and simmer for 20 minutes.
  4. Strain into  an airtight container and keep refrigerated.

 

 

 

Gypsy World Spice Cafe Recipe – Spiced Espresso Brownie Cupcake

Cupcake Ingredients

  • 1 box Brownie Mix
  • 1/3 cup strongly brewed Coffee, chilled
  • 1/3 cup Vegetable Oil
  • 1 Egg
  • 1 tablespoon coarse Black Pepper
  • 1 teaspoon Gypsy Sweet Spice
  • 1/2 teaspoon Vanilla Extract

Ganache Ingredients

  • 1 12 oz bag Semi-Sweet Chocolate Chips
  • 3 tablespoons Half & Half
  • 2 tablespoons Brown Sugar Peppercorn Syrup
  • 1/4 teaspoon Gypsy Sweet Spice Blend
  • 1 tablespoon strongly brewed Coffee, chilled 
  1.  Mix the cupcake ingredients with a spatula until well blended.
  2. Pour batter into cupcake liners until 2/3 full.
  3. Bake 25-30 minutes until set.  Cool on wire rack.
  4. Melt chocolate chips with half & half in the microwave in 30 second intervals until the chocolate chips soften.
  5. Add Peppercorn Syrup, Gypsy Sweet Spice Blend, Coffee.  Whisk until creamy.
  6. When cupcakes have cooled completely, cover tops of cupcakes with about 1-1/2 tablespoons of chocolate ganache.  Top with chocolate covered espresso beans.
  7. Chill until set.   Save remaining ganache for other recipes.

 

Blogger’s Comments:  

Have fun when making cupcakes.   The craft stores all have great cupcake liners.  I chose a cheetah print for my cupcakes.  

Taster’s Comments: 

My taster had one when first frosted and another after it had been chilled.  They said the flavor was better when it was chilled.

 

 

Gypsy World Spice Cafe – Spicy Pepper Martini

  • 1/2 teaspoon Zest of a Lemon, divided
  • juice of a lemon
  • 1-oz Brown Sugar Peppercorn Syrup
  • 4-oz Vodka
  • 2-oz Vermouth
  1. Put the ingredients (except zest) in a shaker with some ice.
  2. Give a good shake.
  3. Strain into two martini glasses and garnish with reserved zest.

 

Blogger’s Comments:  

I thought this was a little bit too spicy for my palate (and I love black pepper).   Next time, I may add a splash of diet cola.

Taster’s Comments: 

My taster thought it was great and finished mine!    I guess this time, the drink was not too girly.

 

 

 

 

Gypsy World Spice Cafe – Peppered Strawberry Orange Martini

  • 1-oz Brown Sugar Peppercorn Syrup
  • 4-oz Vodka
  • 2-oz Orange flavored Vodka
  • 1 tablespoon Sugar-Free Strawberry Preserves
  • Slices of Lime
  1. Put the ingredients (except lime) in a shaker with some ice.
  2. Give a good shake.
  3. Strain into two martini glasses and garnish with reserved lime slices.

 

Blogger’s Comments:  

I loved this one!  Strawberries and Peppercorns are a classic combination…  So, thought this might be the drink for me since the other one was too spicy.

 

I hope you try some of these recipes…

If you haven’t already, please take the time to subscribe to this blog.

Recipe – Moroccan Inspired Slow Cooked Chicken & Chick Pea Stew

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I don’t know about you… but I love to take advantage of my slow-cooker.  It only takes a little time in the morning to set it up and when you get home from work with dinner done… the feeling is priceless…

Below is a recipe that I made this week using ingredients that I had in my pantry… It came out great… 

You will notice that it does call for frozen, boneless chicken breast.  Yes… You did read that correctly.   Frozen chicken breast will cook in your slow cooker perfectly (on low for 8 hours, on high for 4 hours)…  If you decide to use boneless chicken breast that is not frozen, the cooking time would be on low for 4 hours.

    

Gypsy World Spice Cafe Recipe – Slow Cooked Chicken & Chick Pea Stew

4 frozen, boneless chicken breasts

1 14-oz can of diced tomatoes with green chilies

1 14-oz can of crushed tomatoes

1 15-oz can of chick peas, drained and rinsed

1 small can of sliced black olives (or green if you prefer)

2 tablespoons Gypsy Zesty Spice Blend

1/2 teaspoon Gypsy Sweet Spice Blend

3 dried bay leaves

salt, pepper, garlic powder

  1. Spray your slow cooker with cooking spray.
  2. Empty canned diced and crushed tomatoes, olives  and chickpeas into slow cooker.
  3. Add both Gypsy Zesty Spice Blend and Gypsy Sweet Spice Blend to the tomato/chick pea mixture.
  4. Season with salt, pepper, and garlic powder to taste.
  5. Add the frozen, boneless chicken and make sure that all sides are coated with the tomato / chick pea mixture.
  6. Add the bay leaves to the pot.
  7. Cook on low for 8 hours or on high for 4-5  hours.
  8. Serve with couscous.

Blogger’s Comments: 

Gypsy Zesty Spice Blend consists of cumin, sumac along with other select spices.   You can substitute your blend of spices (or maybe even a packet of low sodium taco seasoning might be fine).

Gypsy Sweet Spice Blend consists of cinnamon and some other select spices.  If you want, you can substitute just cinnamon.

Couscous is a great accompaniment to this dish.  The best part is it is prepared in less than 10 minutes…    

This is a great technique to have in your recipe collection.  You can substitute flavors out to make a creation of your own.

 

Recipe – Vanilla Almond Coffee Martini

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I’ve been reading about coffee lately…  I’ve started to wonder…

Is coffee a spice?  

Well, spices are produced from bark, root, buds, seeds, berry or fruit of tropical plants and trees.   So, at the surface, to me it sounds like coffee beans could definitely fall be described as a spice.  My initial googling resulted in finding out that there are mixed reviews on this subject.  

Hmmm…  Sounds like a future article opportunity….Adding it to the list…

Anyway, I read that there are quite a few spices that complement coffee.  It was not a surprise to find out that cinnamon, cardamom, nutmeg and ginger all complement coffee.  I was surprised, however, to learn that cumin pairs well with coffee (especially since cumin is categorized as being pungent).   Evidently, cumin adds an earthy undertone to cold coffee drinks (especially when served cold with milk).   

Here is my recipe for a really good coffee based martini.  Enjoy!

 

 

Gypsy World Spice Cafe Recipe – Vanilla Almond Coffee Martini

Serves 2

4 oz of Vanilla Flavored Vodka

2 oz Cold Coffee (Brewed Strong)

8 oz Unsweetened Vanilla Almond Milk

1/2 teaspoon Gypsy Sweet Spice Blend

1/8-1/4 teaspoon cumin (to taste)

2 packets Splenda

crushed ice

  1. Combine all ingredients in a cocktail shaker… shake well.
  2. Pour into martini glasses.
  3. Garnish with a cinnamon stick.

 

Blogger’s Comments:  

Gypsy Sweet Spice Blend consists of cinnamon and some other select spices.  If you want, you can substitute just cinnamon. 

To get fancy, mix Gypsy Sweet Spice Blend with Splenda and coat the rim of your martini glass.

If martini’s are too strong a beverage for you, increase the amount of coffee noted in the recipe to 8 ozs and serve in a tall glass. 

 

Taster’s Comments: 

My husband said “This is really good.  But, it’s not something that I would typically drink.  It’s too girly”… We’ll have to see what spices pair well with beer.  ha ha 

Zesty Tomato Ketchup

Recipe – Zesty Tomato Ketchup

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We all buy it … But, do you know what is in the bottled ketchup that you buy at the store?    Sugar, Corn Syrup, Preservatives and Way Too Much Salt… 

You can easily make your own with ingredients you most likely already have in your kitchen pantry.    Not only do you save money, you know the quality of what you are getting….

I have been wanting to make my own ketchup for a while…     After an incredibly busy day, I sought the calmness of my kitchen to settle my thoughts… Here’s what resulted…  I love it and hope that you do too….

Gypsy World Spice Cafe Recipe – Zesty Tomato Ketchup

Yield:  Two 14 oz bottles (or plastic containers)

30 oz of canned tomato sauce ( two 15-oz cans)

1/3 cup honey

1/3 cup red wine vinegar

2 tablespoons onion, minced

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground mustard

1/8 teaspoon ground cayenne pepper

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon ground coriander

1 teaspoon ground sumac (optional)

  1. Combine all ingredients in a saucepan.
  2. Over low heat, simmer until you get the ketchup consistency that you prefer (about 30 minutes)
  3. Pour into containers and refrigerate.

Blogger’s Comment:   Tasted so good that I almost wanted to break diet to have a french fry – just to dip it…. ha ha

Sassy Salt!

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 This back to basics article will focus on Salt even though it is categorized as a mineral (not as a spice or dried herb).  While most people use Salt to enhance the flavor of recipe or use it as a food preservative, Salt actually plays the role of being the flavor coordinator (ensuring that flavors meld and do not overpower one another). 
 
 

Salt has been used by people since beginning of time… Some say that it may have been discovered when people realized that the use of salt water obtained from the sea actually flavored vegetables during the cooking process…

While, I am not a huge fan of Salt and like to cook with it sparingly, I did learn a lot about Salt while working on this article. Most importantly, one learning is the fact that our bodies need salt. Salt has sodium which maintains fluid in blood cells (affecting nerves and muscles). Low sodium in our bodies will typically happen when one is dehydrated. Symptoms of low sodium are muscular weakness, cramps and heat exhaustion. This can be avoided by eating a balanced diet.

The most popular type of Salt used for cooking is Kosher Salt which is known to dissolve quickly. It is coarse in texture…making it easier to grab with your fingers when cooking. It is harvested from either the sea or the earth.

Another type of Salt that is popular for cooking is Sea Salt. There are many different categories of Sea Salt.

  • Crystalline Sea Salt is added to food at the end of the cooking process. It has a tangy flavor that complements all foods. The texture can be either fine or coarse. Sea Salt may contain minerals that impact the color of the Sea Salt crystals. These additional minerals may also impact the flavor of the Sea Salt.

 

  • Flaked Sea Salt is also added to food at the end of the cooking process. It has a briny flavor which pairs well with vegetables and shellfish. It is soft in texture and has “pyramid-like” shaped flakes. Of all the Salt types, it dissolves the fastest. It is typically harvested in England.

 

  • Fleur de Sel is used at the table so it can be dusted on food just prior to eating. It is known as a “special occasion” salt that is earthy in flavor and dissolves slow The texture is described as being crystalline. It is harvested by hand in France.

Pickling Salt is used to brine food. It is very concentrated in flavor in comparison to Kosher Salt. Be sure to adjust the amount of salt in your recipe where needed. It is just about 100% sodium chloride and is not fortified with iodine (like table salt is). It’s texture is fine-grained like table salt and can be harvested from the sea or the earth.

 
 
 
 
 
Traditional Recipe – Sesame Salt

1/2 cup Toasted Sesame Seeds

2 teaspoons coarse salt

Transfer ingredients to a spice grinder and grind until you have a sand-like consistency.

Note:  Can be refrigerated for up to a month.

Taster’s Comments: Used it on Grilled Steak. It was awesome! 

 

Gypsy World Spice Cafe Recipe – Sea Salted Chocolate  Almond Fudge 

18 ounces of semi-sweet chocolate chips

1 14-oz can sweetened condensed milk

pinch kosher salt

1/2 cup almonds, chopped

1-1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/2 teaspoon sea salt for sprinkling

  1. Line a 8×8 square pan with aluminum foil and set aside.
  2. In a heavy saucepan, over low heat, melt the chocolate chips with the sweetened condensed milk and kosher salt.
  3. Remove from heat. Stir in almonds and vanilla extract.
  4. Spread chocolate mixture into the prepared pan. Sprinkle with the Sea Salt.
  5. Refrigerate for 2 hours or until firm.
  6. Lift fudge out of pan and peel off the aluminium foil. Cut into 36 squares.

Blogger’s Comment:   Try substituting smoked almonds for plain almonds.  It goes really well with the Sea Salt. 

Taster’s Comment:   Candy quickly disappeared.  They liked the salty sweet combination. 

 

 

Culinary Uses For Salt 

Add a dash of salt to green salads to prevent wilting.

Add a pinch of salt to beat egg whites — it will make them fluffier.

Add a pinch of salt to whipping cream and they will whip up faster.

A dash of salt enhances the taste of tea, coffee and cocoa.

If you use too much salt in a soup or stew, simply add a raw potato.

Soak clean hands in salt water after cutting hot chili peppers to prevent chili oil from getting in your eyes.

Soak fish or seafood in cold, icy salt water for 15 minutes. When done, dry and prepare. (Rule of Thumb: 1 tablespoon salt to 2 quarts of cold water).

Add Salt to Pasta cooking water after it boils to and the water will boil faster

 
Household Tips for Salt

Gargle with hot salted water when you have a sore throat.

Mix with baking soda to brush your teeth.

Add a little salt to your water for your vase. The cut flowers will have a longer life.

If you have a wine-stain, cover with salt, rinse in cool water.

Use salt to kill weeds in the lawn or to kill grass between sidewalk bricks.

“Sumac-aroni”

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Sumac-aroni
 

 Being a busy Mom, dinner time can sometimes be a challenge.  During the week, I try to keep meals simple and “quick to make” without sacrificing quality and flavor….  

Below is a recipe I created to test out my Sumac House Spice Blend which combines a lot of my favorite spices.   It highlights sumac along with black pepper, garlic powder, cumin, oregano and some other select spices.  It has been a great “go to” when cooking.  As a personal choice, in order to control the amount of sodium in meals, salt is not included in my spice blends.  It is amazing how much hidden sodium is already in your food before you cook it…. be sure to read labels…

This recipe is not only fast and easy….it is full of flavor and healthy.  My family really enjoyed this and the leftovers were appreciated. 

Gypsy World Spice Cafe Recipe — Sumac-aroni

1 box elbow macaroni

1 pound ground turkey (or italian turkey sausage)

1/2 small onion, chopped finely

1/2 green pepper, chopped finely

2 garlic cloves, minced

2 tablespoons olive oil

2 tablespoons Sumac House Spice Blend, divided

1 jar marinara

1 teaspoon oregano

black pepper & salt

2 tablespoons parsley, chopped

feta cheese, crumbled (optional)

  1. Cook pasta acording to directions on box and set aside.
  2. Heat oil in a sautee pan and cook the onion and pepper for 3-4 minutes until softened.  Add garlic and cook an additional 2 minutes.
  3. Add the ground turkey to the pan.  Season with 1-1/2 tablespoons of the Sumac House Spice Blend and also with salt & pepper (to taste). 
  4. Cook turkey until all juices run clear (all the pink is gone).
  5. Add the jar of marinara and 1/4 cup of water.
  6. Bring to a boil.  Add remaining 1/2 tablespoon of the Sumac House Spice Blend.  Simmer for 10  minutes.  
  7. Adjust the seasoning as needed.
  8. Stir the meat sauce into the pasta  along with the parsley.
  9. Serve with crumbled feta on the side.

  

Blogger’s Note:  I prefer to use Barilla Plus macaroni.   It has added fiber and the macaroni has ridges which work out great for holding the sauce…

Taster’s Comment’s:   Too busy eating to speak…. 2-3 servings a piece…. no words necessary here…