Spice Mix Cookbook: The Definitive Guide to Every Spice Mix [2 ed.] 9798365448056

Citation preview

Spice Mix Cookbook The Definitive Guide to Every Spice Mix with Delicious Spice Mix Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

THE BOOKSUMO

PRIVATE COOKBOOK CLUB! GET 6 FREE COOKBOOKS: 1 • Easy Sushi Cookbook 2 • Easy Dump Dinner Cookbook 3 • Easy Beans Cookbook 4 • A Kitchen in Morocco 5 • Easy Samosas & Pot Pie Recipes 6 • The Biryani Bash

this book of d en e th to ay st st ju s To get your cookbook ns in the back! io ct re di e pl m si e th ow ll and fo

Table of Contents 7 . . . . . . . . Holiday Roast Rub 8 . . . . . . . . Taco Seasoning at Home 9 . . . . . . . . September Blend 12 . . . . . . . Old European Seasoning 13 . . . . . . . Leila’s Favorite Seasoning 16 . . . . . . . Portuguese Seasoning 17 . . . . . . . 5-Ingredient Masala at Home 18 . . . . . . . Brenda’s Country Mix 19 . . . . . . . Sheboygan Seasoning 22 . . . . . . . Central American Expresso Blend 23 . . . . . . . Levantine Rub 24 . . . . . . . Homemade Beau Monde 25 . . . . . . . Southwest Toscano Blend 28 . . . . . . . Taco Mix 29 . . . . . . . Ground Beef Seasoning 30 . . . . . . . Waco Ranch Blend 31 . . . . . . . Houston Ranch Powder 34 . . . . . . . Flavors of Autumn 35 . . . . . . . 7-Spices from Beirut 36 . . . . . . . 5-Spice Indian 37 . . . . . . . Spring Break Mix 40 . . . . . . . Bobby’s Cookout Rub 41 . . . . . . . Zesty African Mix 42 . . . . . . . Blackening Seasoning 43 . . . . . . . Casablanca Blend 46 . . . . . . . Spicy New England Blend 47 . . . . . . . Caribbean Jerk Blend 48 . . . . . . . Alaskan Seafood Seasoning 49 . . . . . . . Sweet Cayenne 52 . . . . . . . Steak Seasoning 53 . . . . . . . California Tarragon

54 . . . . . . . Hovan Seasoning 55 . . . . . . . Texan Tuesday Blend 58 . . . . . . . Milanese Oregano 59 . . . . . . . Hot Curry for Meats 60 . . . . . . . Alternative Chinese 5-Spice 61 . . . . . . . Ch. II: Curry Pastes: Spice Paste Mumbai 64 . . . . . . . Ying Yang Paste 65 . . . . . . . Peanut Curry Paste 66 . . . . . . . Curry Paste Jakarta 67 . . . . . . . Coconut Almond Curry Paste 70 . . . . . . . Garam Curry Paste 71 . . . . . . . Curry Paste Winters 72 . . . . . . . Curry Paste Lampur 73 . . . . . . . Lemongrass Curry Paste

Holiday

Prep Time: 5 mins

Roast Rub

Total Time: 5 mins Servings per Recipe: 1 Calories 75.4 Fat 1.6 g Cholesterol 0.0 mg Sodium 6.4 mg Carbohydrates 15.9 g Protein 3.1 g

Ingredients

1/4 tsp onion powder 1 tbsp garlic powder 1 tsp cayenne 1 tsp paprika 1 tbsp poultry seasoning 2 tbsp ground sage 1 tsp thyme

1 tsp black pepper 1 tsp oregano 1 tsp file powder

Directions 1. In a bowl, add all the ingredients and mix well. 2. Rub the inside and outside of the turkey with the rub evenly. 3. Cook the turkey in the oven until desired doneness.

Holiday Roast Rub

7

TACO SEASONING

at Home

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 336.6 Fat 7.3 g Cholesterol 0.0 mg Sodium 21239.6 mg Carbohydrates 72.9 g Protein 12.3 g

Ingredients

1/4 C. paprika 3 tbsp salt 2 tbsp chili powder 2 tbsp black pepper 2 tbsp garlic powder 1 1/2 tbsp sugar 1 tbsp onion powder 1 tbsp dried cilantro 1 1/2 tsp ground cumin

1/2 tsp ground allspice

Directions 1. 2. 3. 4.

In a bowl, add all the ingredients and mix well. Transfer the mixture into a glass jar and seal tightly. Store in a cool, dry place for several months. For a wet rub: in the bowl of the dry rub, add 3 tbsp of the oil and 3 tbsp of the Worcestershire sauce and mix until a thick paste is formed. 5. Coat your favorite meat with the spice paste evenly and place in the fridge for about 1 hour. 6. Cook your meat onto the grill until desired doneness and enjoy.

8

Taco Seasoning at Home

September Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 24 Calories 9.7 Fat 0.2 g Cholesterol 0.0 mg Sodium 1.5 mg Carbohydrates 2.3 g Protein 0.1 g

Ingredients

1/3 C. cinnamon 3 tbsp ground allspice 1 1/2 tbsp ground cardamom 1 tbsp ground nutmeg 2 tsp ground cloves 2 tsp ground ginger

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

September Blend

9

10

11

OLD EUROPEAN

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 10 Fat 0.4g Cholesterol 0mg Sodium 582mg Carbohydrates 1.8g Protein 0.5g

Ingredients

5 tsp paprika 2 tsp salt 2 tsp onion powder 2 tsp ground black pepper 1 tsp ground cayenne pepper 1 tsp dry mustard

Directions 1. In a bowl, add all the ingredients and mix well.

12

Old European Seasoning

Leila’s

Favorite Seasoning

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 296.8 Fat 17.0 g Cholesterol 0.0 mg Sodium 60.9 mg Carbohydrates 41.4 g Protein 14.0 g

Ingredients

4 tbsp coriander seeds 2 tbsp white cumin seeds 2 pieces cassia 1 tsp fennel seed 2 tsp black mustard seeds 4 cloves

1/2 tsp wild onion seeds 1/2 tsp fenugreek seeds 1 tsp dried fenugreek leaves 10 dry curry leaves 1 tsp green cardamom seeds 1/2 tsp lovage seeds

Directions 1. In a heavy-bottomed pan, add all the ingredients and cook until toasted, tossing frequently. 2. Transfer the spice mixture onto a plate and keep aside to cool. 3. In a spice grinder, add all the ingredients and grind until finely ground. 4. Transfer the mixture into a glass jar and seal tightly. 5. Store in a cool, dry place.

Leila’s Favorite Seasoning

13

14

15

PORTUGUESE

Seasoning

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 408.4 Fat 12.6 g Cholesterol 0.0 mg Sodium 7062.1 mg Carbohydrates 77.5 g Protein 9.9 g

Ingredients

1/4 C. cumin seed 3 tbsp whole black peppercorns 1 tbsp coriander seed 2 tbsp sugar 1 1/2 tsp salt

Directions 1. In a heavy-bottomed pan, add the peppercorns, cumin seeds and coriander seeds over medium heat and cook until toasted, tossing frequently. 2. Transfer the seeds mixture onto a plate and keep aside to cool. 3. In a spice grinder, add the seeds mixture and grind until finely ground. 4. Transfer the mixture into a bowl with the sugar and salt and mix well.

16

Portuguese Seasoning

5-Ingredient

Masala at Home

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 15.0 Fat 0.9 g Cholesterol 0.0 mg Sodium 8.9 mg Carbohydrates 2.2 g Protein 0.5 g

Ingredients

1 tbsp cardamom pod 5 cm whole cinnamon sticks 1 tsp cumin seed 1 tsp clove 1/4 whole nutmeg

Directions 1. In a spice grinder, add all the ingredients and grind until finely ground.

5-Ingredient Masala at Home

17

BRENDA’S

Country Mix

Prep Time: 2 mins Total Time: 7 mins Servings per Recipe: 6 Calories 150.8 Fat 7.5 g Cholesterol 0.0 mg Sodium 30.2 mg Carbohydrates 20.4 g Protein 7.8 g

Ingredients

2 cinnamon sticks 50 g coriander seeds 50 g cumin seeds 50 g fennel seeds 50 g mustard seeds 50 g fenugreek seeds 5 cardamom pods

5 star anise

Directions 1. In a heavy-bottomed pan, add all the ingredients and cook until toasted, tossing frequently. 2. Transfer the spice mixture onto a plate and keep aside to cool. 3. In a spice grinder, add all the ingredients and grind until finely ground.

18

Brenda’s Country Mix

Sheboygan

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 16.3 Fat 0.9 g Cholesterol 0.0 mg Sodium 1179.9 mg Carbohydrates 2.4 g Protein 0.7 g

Ingredients

1 tsp ground cumin 1/2 tsp paprika 1/2 tsp chili powder 1/2 tsp sea salt 1/4 tsp ground coriander squeeze lime juice

Directions 1. In a bowl, add all the ingredients and mix well. 2. Rub the potatoes with the spice mix and cook onto the grill until desired doneness. 3. Drizzle with the lime juice and enjoy.

Sheboygan Seasoning

19

20

21

CENTRAL AMERICAN

Expresso Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 456.1 Fat 6.1 g Cholesterol 0.0 mg Sodium 11.4 mg Carbohydrates 114.2 g Protein 9.1 g

Ingredients

2 C. unsweetened cocoa 1 3/4 C. sugar 1/4 C. instant espresso powder 2 tsp ground cinnamon 1 tsp grated nutmeg

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

22

Central American Expresso Blend

Levantine Rub

Prep Time: 3 mins Total Time: 3 mins Servings per Recipe: 1 Calories 303.6 Fat 20.0 g Cholesterol 0.0 mg Sodium 21.5 mg Carbohydrates 31.3 g Protein 9.7 g

Ingredients

3 tbsp dried thyme 2 tbsp ground sumac 2 tbsp sesame seeds 1 tbsp dried oregano 1/2 tsp garlic powder

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

Levantine Rub

23

HOMEMADE

Beau Monde

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 147.2 Fat 4.5 g Cholesterol 0.0 mg Sodium 7009.1 mg Carbohydrates 31.5 g Protein 4.3 g

Ingredients

1 tbsp ground cloves 1 1/4 tsp ground cinnamon 1 tbsp salt 3 bay leaves 1 tbsp ground allspice 2 tbsp black pepper 1 tsp ground nutmeg

1 tsp ground mace 1 tsp celery seed 2 tbsp white pepper

Directions 1. In a spice grinder, add all the ingredients and grind until finely ground. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

24

Homemade Beau Monde

Southwest

Toscano Blend

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 132.6 Fat 5.7 g Cholesterol 0.0 mg Sodium 117.3 mg Carbohydrates 19.5 g Protein 7.4 g

Ingredients

2 tbsp ground roasted cumin seeds 1/4 C. ground anise seed 3 tbsp kalonji 3 tbsp ground fenugreek seeds 1 tbsp ground roasted coriander seed 2 tbsp ground mustard

2 tbsp garam masala 2 tbsp chili powder 1 tsp turmeric

Directions 1. In a heavy-bottomed pan, add the cumin and coriander seeds and cook until toasted, tossing frequently. 2. Transfer the seeds mixture onto a plate and keep aside to cool. 3. In a spice grinder, add the seeds mixture and remaining ingredients and grind until finely ground. 4. Transfer the mixture into a glass jar and seal tightly. 5. Store in a cool, dry place. 6. This spice will be great with all kinds of meats.

Southwest Toscano Blend

25

26

27

TACO

Mix

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 12 Fat 0.5g Cholesterol 0mg Sodium 235mg Carbohydrates 2.4g Protein 0.5g

Ingredients

2 tsp hot chili powder 1 1/2 tsp paprika 1 tsp onion powder 1/2 tsp sea salt 1/2 tsp garlic powder 1/2 tsp ground cumin 1/2 tsp oregano

1/4 tsp ground black pepper 1 pinch cayenne pepper 1 pinch red pepper flakes

Directions 1. In a bowl, add all the ingredients and mix well.

28

Taco Mix

Ground Beef

Prep Time: 5 mins

Seasoning

Total Time: 5 mins Servings per Recipe: 2 Calories 7 Fat 0.2g Cholesterol 0mg Sodium 573mg Carbohydrates 1g Protein 0.3g

Ingredients

2 tbsp ground paprika 2 tbsp kosher salt 1 tbsp ground black pepper 1 tbsp ground white pepper 1 tbsp granulated garlic 1 tbsp dry mustard

1 1/2 tsp celery salt

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

Ground Beef Seasoning

29

WACO

Ranch Blend

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 8 Fat 0.1g Cholesterol 1mg Sodium 39mg Carbohydrates 1.3g Protein 0.6g

Ingredients

1/4 C. dry buttermilk powder 2 tbsp dried minced onion 2 tbsp dried parsley 1 tbsp dried chives 1/4 tsp salt 1 tsp garlic powder 1 tsp dried celery flakes

1/2 tsp white pepper 1/4 tsp paprika 1/4 tsp dried dill weed

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

30

Waco Ranch Blend

Houston

Prep Time: 5 mins

Ranch Powder

Total Time: 5 mins Servings per Recipe: 2 Calories 2 Fat 0g Cholesterol 0mg Sodium 340mg Carbohydrates 0.5g Protein 0.1g

Ingredients

1 C. dried parsley 2/3 C. garlic salt 1/2 C. crushed saltine crackers 1/2 C. dried minced onion 1/2 C. onion salt 1/4 C. onion powder

1/4 C. garlic powder 2 tbsp dried dill weed 2 tbsp ground black pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

Houston Ranch Powder

31

32

33

FLAVORS

of Autumn

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 5 Fat 0.2g Cholesterol 0mg Sodium 372mg Carbohydrates 0.9g Protein 0.2g

Ingredients

1 tsp celery salt 1/2 tsp ground black pepper 1/2 tsp crushed savory 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground thyme 1/4 tsp ground sage

1/4 tsp mustard powder

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

34

Flavors of Autumn

7-Spices

Prep Time: 5 mins

from Beirut

Total Time: 5 mins Servings per Recipe: 8 Calories 7 Fat 0.3g Cholesterol 0mg Sodium 2mg Carbohydrates 1.2g Protein 0.3g

Ingredients

1/2 C. ground black pepper 1/2 C. ground cumin 1/2 C. paprika 1/4 C. ground coriander 1/4 C. ground cloves 4 tsp ground nutmeg

4 tsp ground cinnamon 2 tsp ground cardamom

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

7-Spices from Beirut

35

5-SPICE

Indian

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 2 Calories 28 Fat 1.5g Cholesterol 0mg Sodium 7mg Total Carbohydrates 3.5g Protein 1.4g

Ingredients

2/3 C. cumin seeds 1/3 C. fennel seeds 1/4 C. black mustard seed 3 tbsp dried oregano 2 tbsp fenugreek seeds

Directions 1. In a non-stick skillet, add all the ingredients over medium heat and cook for about 2 minutes, tossing frequently. 2. Transfer the seeds mixture onto a plate and keep aside to cool. 3. In a spice grinder, add all the ingredients and grind until finely ground. 4. Transfer the mixture into a glass jar and seal tightly. 5. Store in a cool, dry place.

36

5-Spice Indian

Spring Break

Prep Time: 10 mins

Mix

Total Time: 10 mins Servings per Recipe: 4 Calories 7.1 Fat 0.1 g Cholesterol 0.0 mg Sodium 6.8 mg Carbohydrates 1.5 g Protein 0.2 g

Ingredients

1 tsp onion powder 3/4 tsp seasoning salt 1 1/2 tsp dried oregano leaves , crushed 3/4 tsp crushed red pepper flakes 1/2 tsp garlic powder 1/2 tsp chili powder

1/3 tsp cumin

Directions 1. In a bowl, add all the ingredients and mix well. 2. Rub the meat of your choice with this rub generously. 3. Cook according to your choice and enjoy.

Spring Break Mix

37

38

39

BOBBY’S

Cookout Rub

Prep Time: 6 hr Total Time: 6 hr Servings per Recipe: 1 Calories 522.6 Fat 10.5 g Cholesterol 0.0 mg Sodium 6607.8 mg Carbohydrates 112.1 g Protein 11.9 g

Ingredients

1/4 C. brown sugar , packed 2 tbsp chili powder 2 tbsp paprika 1 tbsp cumin 1/2 tsp cayenne pepper 1 tbsp garlic powder 3 tsp mustard powder

2 tsp salt 2 tsp black pepper

Directions 1. 2. 3. 4. 5.

40

In a bowl, add all the ingredients and mix well. Coat the chicken with the spice rub evenly. Cover the chicken place in the fridge for about 8-24 hours. Cook the chicken onto the grill until desired doneness. Enjoy.

Bobby’s Cookout Rub

Zesty

Prep Time: 5 mins

African Mix

Total Time: 5 mins Servings per Recipe: 1 Calories 46.3 Fat 1.2 g Cholesterol 0.0 mg Sodium 1169.9 mg Carbohydrates 10.6 g Protein 1.7 g

Ingredients

1/2 tsp salt 1/2 tsp sweet paprika 1 tsp ground cumin 3/4 tsp black pepper 3/4 tsp ground coriander 1/2 tsp cayenne

1/2 tsp ground ginger 1/4 tsp turmeric 1 tsp ground cinnamon 1 tsp garlic clove , minced 1/2 lemon zest, minced

Directions 1. In a bowl, add all the ingredients and mix well.

Zesty African Mix

41

BLACKENING

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 237.9 Fat 9.8 g Cholesterol 0.0 mg Sodium 20988.3 mg Carbohydrates 45.0 g Protein 11.2 g

Ingredients

2 1/2 tbsp paprika 1 tbsp sea salt 1 1/2 tsp ground cumin 1 1/2 tsp dried thyme 1 tsp ground black pepper 1/2 tsp garlic powder 1/2 tsp ground red pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place for up to 2 weeks.

42

Blackening Seasoning

Casablanca

Prep Time: 5 mins

Blend

Total Time: 5 mins Servings per Recipe: 4 Calories 25.5 Fat 0.2 g Cholesterol 0.0 mg Sodium 582.9 mg Carbohydrates 6.4 g Protein 0.4 g

Ingredients

2 tsp black pepper 1 tsp onion powder 2 tsp garlic cloves , minced 1 tsp salt 1/2 tsp cayenne pepper 1 tsp ground cinnamon

1 tsp ground coriander 1/2 tsp dried thyme 1 tsp ground ginger 1 tbsp lemon zest 1 tbsp sugar

Directions 1. In a bowl, add all the ingredients and mix well. 2. Rub the meat of your choice with this rub generously. 3. Cook according to your choice and enjoy.

Casablanca Blend

43

44

45

SPICY

New England Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 16.6 Fat 0.5 g Cholesterol 0.0 mg Sodium 294.1 mg Carbohydrates 3.3 g Protein 0.8 g

Ingredients

1 tbsp sweet paprika 1 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper 1/4 tsp dried rosemary 1/4 tsp cayenne

Directions 1. In a bowl, add all the ingredients and mix well.

46

Spicy New England Blend

Caribbean

Prep Time: 5 mins

Jerk Blend

Total Time: 5 mins Servings per Recipe: 1 Calories 136.6 Fat 3.4 g Cholesterol 0.0 mg Sodium 3503.2 mg Carbohydrates 29.5 g Protein 2.2 g

Ingredients

2 tsp allspice 2 tsp minced thyme 3 tsp packed brown sugar 1 tsp cinnamon 1 tsp paprika 2 tsp grated nutmeg

2 tsp ground ginger 2 tsp cayenne pepper 1 tsp ground thyme 1 1/2 tsp ground habanero chile pepper 1 1/2 tsp salt 1 1/2 tsp ground black pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

Caribbean Jerk Blend

47

ALASKAN

Seafood Seasoning

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 479.2 Fat 15.2 g Cholesterol 146.2 mg Sodium 889.5 mg Carbohydrates 17.2 g Protein 66.4 g

Ingredients

2 tbsp sugar 1 tbsp chili powder 1 tsp pepper 1/2 tbsp cumin 1/2 tbsp paprika 1/2 tsp salt 1/4 tsp dry mustard 1/4 tsp cinnamon 2 salmon fillets

Directions 1. 2. 3. 4. 5. 6.

48

In a bowl, add all the ingredients except the salmon and mix well. Rub the salmon with the spice mix evenly. In a skillet, add a little oil over medium-high heat and cook until heated through. Add the salmon and cook for about 2 minutes. Flip the side and set the heat to low. Cook for about 7-8 minutes.

Alaskan Seafood Seasoning

Sweet

Cayenne

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 22.1 Fat 0.5 g Cholesterol 0.0 mg Sodium 1165.4 mg Carbohydrates 5.0 g Protein 0.6 g

Ingredients

2 tbsp paprika 2 tsp brown sugar 2 tsp salt 2 tsp black pepper 1/2 tsp dried thyme 1/4 tsp cayenne pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. This spice rub will be great for the pork, chicken and shrimp as well. 3. Cook your desired meat onto the grill until desired doneness and enjoy.

Sweet Cayenne

49

50

51

STEAK

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 28.4 Fat 0.6 g Cholesterol 0.0 mg Sodium 1745.8 mg Carbohydrates 6.7 g Protein 0.6 g

Ingredients

1 tbsp ground cinnamon 1 tbsp ground coriander 1 tbsp paprika 1 tbsp sugar 1 tbsp salt 2 tsp cayenne

Directions 1. In a bowl, add all the ingredients and mix well. 2. Rub the steak with the spice rub evenly. 3. Cook the steak onto the grill until desired doneness and enjoy.

52

Steak Seasoning

California

Tarragon

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 28.4 Fat 0.6 g Cholesterol 0.0 mg Sodium 1745.8 mg Carbohydrates 6.7 g Protein 0.6 g

Ingredients

2 tbsp salt 2 tbsp brown sugar 1 tbsp black pepper 1 tbsp garlic powder 1 tbsp basil 1 tbsp paprika 1 tbsp tarragon

Directions 1. For the spice mix: in a bowl, add all the ingredients and mix well.

California Tarragon

53

HOVAN

Seasoning

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 17.4 Fat 0.4 g Cholesterol 0.0 mg Sodium 2.8 mg Carbohydrates 3.7 g Protein 0.6 g

Ingredients

1 tbsp dried parsley 1 tbsp dried sage 1 tbsp dried rosemary 1 tbsp dried thyme 1/4 C. onion powder 1/4 C. paprika 1 tbsp ground black pepper 1/2 tsp cayenne pepper

Directions 1. In a spice grinder, add all the ingredients and grind until finely ground. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

54

Hovan Seasoning

Texan

Prep Time: 5 mins

Tuesday Blend

Total Time: 5 mins Servings per Recipe: 8 Calories 24.5 Fat 1.0 g Cholesterol 0.0 mg Sodium 1179.1 mg Carbohydrates 4.2 g Protein 1.1 g

Ingredients

1/4 C. paprika 4 tsp salt 1 tbsp ground black pepper 2 tsp cayenne pepper 2 tsp dry mustard 1 1/2 tbsp chili powder 1 1/2 tsp garlic powder

1 tsp oregano 1 tsp celery seed

Directions 1. In a bowl, add all the ingredients and mix well. 2. This spice rub will be great for any kind of meat or fish as well. 3. Cook your desired meat onto the grill until desired doneness and enjoy.

Texan Tuesday Blend

55

56

57

MILANESE

Oregano

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 12.7 Fat 0.4 g Cholesterol 0.0 mg Sodium 3538.3 mg Carbohydrates 2.7 g Protein 0.3 g

Ingredients

1/4 C. dried rosemary, crumbled 2 tbsp dried oregano 1 tbsp dried sage 2 tbsp dried garlic flakes 1/4 C. kosher salt 2 tbsp cracked black pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

58

Milanese Oregano

Hot

Prep Time: 5 mins

Curry for Meats

Total Time: 5 mins Servings per Recipe: 8 Calories 20.0 Fat 0.9 g Cholesterol 0.0 mg Sodium 40.2 mg Carbohydrates 3.4 g Protein 0.8 g

Ingredients

1/4 C. chili powder 1 tbsp curry powder 2 tsp celery salt 1 tsp dry mustard 1 tsp oregano 1 tsp parsley flakes 1 tsp onion powder

1 tsp garlic powder 1 tsp white pepper

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

Hot Curry for Meats

59

ALTERNATIVE

Chinese 5-Spice

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 2 Calories 9.8 Fat 0.0 g Cholesterol 0.0 mg Sodium 503.2 mg Carbohydrates 1.4 g Protein 1.1 g

Ingredients

2 tbsp five-spice powder 1 tbsp soy sauce 2 garlic cloves , crushed

Directions 1. In a bowl, add all the ingredients and mix well. 2. Transfer the mixture into a glass jar and seal tightly. 3. Store in a cool, dry place.

60

Alternative Chinese 5-Spice

Chapter II: Curry Pastes Spice Paste Mumbai

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 1 Calories 40.9 Fat 0.5 g Cholesterol 0.0 mg Sodium 198.8 mg Carbohydrates 9.0 g Protein 1.0 g

Ingredients

1 tbsp ground turmeric 1/2 tbsp cumin seed 1/2 tbsp mustard seeds 1 tbsp coriander seed 1 tbsp star anise 1/2 tbsp clove 6 garlic cloves 2 tbsp brown sugar

1 bunch fresh coriander leaves 2 C. onions , chopped 1 tsp salt 1/3 C. white wine vinegar 1 C. green chili , chopped 1 tbsp cinnamon 1/2 C. chopped ginger

Directions 1. In a blender, add all the ingredients and pulse until pureed finely. 2. Preserve this spice paste in freezer by dividing in small portions.

Chapter II: Curry Pastes: Spice Paste Mumbai

61

62

63

YING YANG

Paste

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 99.3 Fat 0.5 g Cholesterol 0.0 mg Sodium 792.2 mg Carbohydrates 23.1 g Protein 4.6 g

Ingredients

2 long green chilies , chopped 10 small green chilies , chopped 1 tbsp chopped lemon grass 3 shallots , chopped 2 tbsp chopped garlic 1 inch ginger , chopped 3 coriander roots , chopped 1 tsp coriander powder 1/2 tsp ground cumin

1/2 tsp white pepper 1 tsp chopped kaffir lime zest 2 tsp shrimp paste 1 tsp salt

Directions 1. In a food processor, add all the ingredients and pulse until a fine paste is formed.

64

Ying Yang Paste

Peanut

Curry Paste

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 298.6 Fat 21.6 g Cholesterol 0.0 mg Sodium 2093.1 mg Carbohydrates 20.5 g Protein 12.1 g

Ingredients

2 dried arbol chilies , stemmed 2 dried guajillo chilies , stemmed 2 lemon grass , stalks bottom sliced 3 tbsp roasted peanuts 2 tbsp chopped peeled fresh ginger 6 kaffir lime leaves , chopped 1 large shallot , chopped 4 garlic cloves , chopped

2 Serrano chilies , chopped 1 1/2 tsp ground coriander 1 tsp kosher salt 1/2 tsp ground cumin 1/2 tsp ground black pepper

Directions 1. In a bowl of the hot water, soak the dried chilies for about 16 minutes. 2. Drain the chilies well. 3. In a food processor, add the chilies and remaining ingredients and pulse until a smooth paste is formed. 4. Preserve this spice paste in freezer by dividing in small portions.

Peanut Curry Paste

65

CURRY PASTE

Jakarta

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 1 Calories 1254.5 Fat 108.3 g Cholesterol 0.0 mg Sodium 2378.1 mg Carbohydrates 75.0 g Protein 14.9 g

Ingredients

1 onion , chopped 12 chilies , chopped 1 tsp black peppercorns 2 stalks lemon grass , peeled and chopped 1 tbsp ginger , chopped 5 garlic cloves , chopped 5 kaffir lime leaves , sliced 2 tbsp ground coriander 1 tsp cumin

1 tbsp shrimp paste 1 tsp salt 120 ml vegetable oil

Directions 1. With the mortar and pestle, grind the chilies, lemon grass, ginger, garlic, lime leaves and peppercorns until a rough paste is formed. 2. In a food processor, add the chilies paste and onion and pulse until a paste is formed. 3. In a heavy-bottomed pan, add the cumin and coriander over low heat and cook until toasted, tossing frequently. 4. Transfer the seeds mixture onto a plate and keep aside to cool. 5. In a spice grinder, add all the ingredients and grind until finely ground. 6. In the food processor, add the ground seeds mixture, shrimp paste and salt with chilies paste and pulse until a fine paste is formed. 7. In a skillet, add the oil over medium-low heat and cook until heated through. 8. Add the paste and stir to combine well. 9. Set the heat to low and cook for about 9-10 minutes, mixing frequently. 10. Remove from the heat and keep aside to cool completely. 11. Transfer the curry paste into a glass jar and seal tightly. 12. Refrigerate to store.

66

Curry Paste Jakarta

Coconut

Almond Curry Paste

Prep Time: 10 mins Total Time: 12 mins Servings per Recipe: 1 Calories 447.0 Fat 39.1 g Cholesterol 0.0 mg Sodium 1217.3 mg Carbohydrates 24.0 g Protein 6.4 g

Ingredients

2 tsp cumin seeds 1 tsp coriander seed 2 garlic cloves , peeled and sliced 4 cm piece ginger , peeled and grated 1/2 tsp cayenne pepper 1 tsp garam masala 1/2 tsp sea salt 2 tbsp grape seed oil

1 tbsp tomato puree 2 green chilies , seeded and sliced 3 tbsp desiccated coconut 2 tbsp ground almonds 1 small bunch coriander , stalks and leaves chopped

Directions 1. In a heavy-bottomed pan, add the coriander and cumin seeds over medium heat and cook until toasted, tossing frequently. 2. Transfer the seeds mixture onto a plate and keep aside to cool. 3. In a food processor, add the seeds mixture and remaining ingredients and pulse until a smooth paste is formed.

Coconut Almond Curry Paste

67

68

69

GARAM

Curry Paste

Prep Time: 1 mins Total Time: 3 mins Servings per Recipe: 4 Calories 101.3 Fat 3.6 g Cholesterol 0.0 mg Sodium 40.2 mg Carbohydrates 16.9 g Protein 4.8 g

Ingredients

5 tbsp coriander 5 tbsp cumin 2 tbsp garlic powder 2 tbsp fenugreek seeds 2 tbsp turmeric 2 tbsp paprika 1 tbsp chili powder 1/2 tbsp asafetida powder 1/2 tbsp ginger

1/2 tbsp mustard powder 1/2 tbsp black pepper 1/2 tbsp cinnamon

Directions 1. In a bowl, add all the ingredients and mix well. 2. For a 4 person’s meal: in a bowl, mix together 2 tbsp of the curry masala and some water. 3. In a pan, melt 75 g of the butter over high heat and stir fry the curry masala mixture for about 2 minutes. 4. Use this curry paste in your favorite meal and enjoy.

70

Garam Curry Paste

Curry

Paste Winters

Prep Time: 10 mins Total Time: 11 mins Servings per Recipe: 1 Calories 197.8 Fat 12.7 g Cholesterol 0.0 mg Sodium 1562.7 mg Carbohydrates 20.8 g Protein 3.1 g

Ingredients

25 -35 dried small red chilies 1 tbsp minced lemon grass 3/4 C. minced shallot 6 tbsp minced garlic 1 tbsp minced ginger root 12 kaffir lime leaves , chopped 1 tbsp chopped cilantro 1 tbsp coriander seed

1 1/2 tsp salt 3/4 tsp ground cinnamon 1/8 tsp nutmeg 1 pinch ground cloves 1 tsp brown sugar 1/4 tsp shrimp paste 2 -3 tbsp oil

Directions 1. In a bowl of the warm water, place the chilies until softened. 2. Drain the chilies well. 3. Remove the stems of the chilies and then, chop into pieces. 4. In a heavy-bottomed pan, add the coriander seed over low heat and cook until toasted, tossing frequently. 5. Transfer the seeds mixture onto a plate and keep aside to cool. 6. In a blender, add the toasted coriander seeds, drained chilies and remaining ingredients and pulse until a fine paste is formed. 7. Transfer the paste into a glass jar and seal tightly. 8. Place in the fridge to store.

Curry Paste Winters

71

CURRY

Paste Lampur

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 19.0 Fat 0.6 g Cholesterol 0.0 mg Sodium 3.7 mg Carbohydrates 3.4 g Protein 0.7 g

Ingredients

4 garlic cloves , crushed 2 tsp ground cumin 2 tsp ground coriander 1 tsp turmeric 1 tbsp curry powder 1 tbsp green chili , seeded and chopped

Directions 1. In a bowl, add all the ingredients and mix until blended nicely.

72

Curry Paste Lampur

Lemongrass

Curry Paste

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 282.0 Fat 2.4 g Cholesterol 0.0 mg Sodium 47.4 mg Carbohydrates 62.2 g Protein 10.1 g

Ingredients

2 stalks lemongrass , thick bottom parts only, outer layers discarded, inner parts sliced 2 inches ginger root, sliced 2 garlic cloves , peeled 5 shallots , peeled 2 dried red chilies , soaked in warm water until soft, stems discarded, deseeded

1 tbsp ground turmeric

Directions 1. In a food processor, add all the ingredients and pulse until a smooth paste is formed. 2. Transfer the paste into a glass jar and seal tightly. 3. Place in the fridge to store.

Lemongrass Curry Paste

73

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Click the link below and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet