Spooky Spices. You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)
I learned a lot with this month’s recipe redux theme, Spices. Experimenting with different spices and what combinations work best for a particular recipe.
The infographic below was a great starting point for creating my own spice blends. Add a little tweaking using spices that are my favorite and I now have a selection of homemade spice blends for a variety of recipes.
A quick stir-fry is one of the fastest, easiest, tastiest ways to go from cutting board to plate for a satisfying veggie loaded lunch or dinner. This colorful recipe features a variety spicy spices and a topping of raw cashews, which add a delicious crunch and it’s easily adapted to use about any vegetable in the refrigerator.
A quick stir-fry is one of the fastest, easiest, tastiest ways to go from cutting board to plate for a satisfying veggie loaded lunch or dinner. This colorful recipe features a variety spicy spices and a topping of raw cashews, which add a delicious crunch. Gluten Free Vegetarian Lunch Dinner
- 1 teaspoon onion powder
- 1/2-1 teaspoon red pepper flakes (I like spicy so I used 1 teaspoon)
- 1 teaspoon black pepper
- 1 teaspoon cinnamon
- 1 teaspoon garlic powder
- 1/2 tablespoon coconut oil
- 1 teaspoon gluten free tamari
- small onion, sliced
- 2 cloves garllic, crushed or pressed
- 1 cup broccoli
- 1 cup kale, removed from stem, torn into bite size pieces
- 1 cup red, yellow and/or orange peppers
- 1/4 cup green onion
- 1/2 cup carrots, sliced
- 1 teaspoon spice blend
- 2 tablespoons unsalted cashews (or your favorite nut)
- Heat coconut oil in large skillet or frying pan over medium heat. Add the onion and sauté until soft but not quite translucent yet. Add garlic, cook for 1 minute.
- Add the broccoli and cook until barely tender.
- Add the tamari, green onions, kale and spice blend. Stir until kale begins to wilt. Remove from heat.
- Divide between two plates and tip with cashews.
Try serving with tahini or hummus or add a little more spice with Sriracha. A serving of quinoa or brown rice make a great side dish.
Have you ever made your own spice blends? What are your favorite spices?
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