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Spice stews or sauces

Spice stews or sauces


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  • 1 teaspoon salt,
  • 1lingurita boia iute,
  • 1 teaspoon thyme,
  • 1 teaspoon garlic powder,
  • bay leaf 3,

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Stew spices or sauces:

I mixed all the ingredients in a mortar. It is used in various stews or sauces. It's not that difficult to mix some spices, but I was pleased with the result.


Spices and herbs that are worth trying

Many spices and aromatic herbs less familiar to those who respect the traditional Romanian recipes are worth trying, both for their special aroma and for the beneficial properties for the body they have.

They also allow the replacement of large amounts of salt or sugar in dishes, providing extra flavor, without endangering health.

Cook with new spices and herbs, for a new experience in the kitchen and fewer calories in each plate!

Article content

Aromatic herbs and healthy spices

The food can be tasty and without salt, oil and sugar used in generous quantities. The secret lies in the special taste offered by many aromatic herbs and spices used by other peoples in their traditional cuisine.

Rosemary is an aromatic herb with a fresh aroma, similar to pine, which excellently seasones chicken, lamb, pork or salmon. The versatility of rosemary is remarkable, it can be added to sauces, stews, mushroom toppings or bread dough made from wholemeal flour.

Another wonderful use of rosemary is to add it to olive oil and use the latter for marinating sauces.

Curry powder

The pungent aroma of curry powder, a spice commonly used in Indian cuisine, adds flavor to chicken, rice, sauteed vegetables, omelettes, brown rice, tuna salad or quinoa garnishes.

Curry powder is actually a mix of more or less spicy spices and offers you a healthy alternative to flavoring food without extra calories, which usually come from fats, salt or sugar.

Garlic powder

More practical than fresh garlic, garlic powder retains some of the beneficial properties of this vegetable and helps to accentuate the taste of sauces, soups, hummus, meat, etc.

Mix the garlic powder with the hot and sweet pepper powder, then sprinkle the spice mix over the homemade, popcorn-free popcorn. You will get a delicious and low-calorie snack, perfect for a relaxing afternoon in front of the TV.

Cinnamon

Don't like the sugar-free coffee? Sprinkle cinnamon on top and you will get a pleasant aroma to taste, without paying the price of excess calories. Cinnamon is a spice extremely rich in antioxidants, being considered a powerful weapon against premature aging and cancer.

Moreover, cinnamon can be used both in the preparation of sweet recipes and those of the main courses. You can sprinkle it over breakfast cereals, toast, yogurt, tea, milk, quinoa or couscous garnishes, pumpkin pies, etc.

If you appreciate the taste of Asian cuisine, ginger must be present in the kitchen buffet. This plant with countless health benefits can be consumed in many forms. Ginger powder can be added to salad dressings, sauteed vegetables, marinated sauces or hardened ingredients. It is also welcome in cereals, yogurt, smoothies or homemade bread.

Hot pepper flakes

Rich in capsaicin, a substance associated by researchers with a reduced risk of developing cancer, hot pepper flakes satisfy the craving for intensely spicy dishes. Can be added over asparagus, grilled vegetables, chicken, soups, sauces or pizza. As their flavor intensifies during cooking, it is preferable to use small amounts gradually.

Thyme makes an excellent pair with oregano, sage and rosemary. Aromatic grass significantly changes the taste of meat, including fish, as well as beans or grilled vegetables. All thyme is recommended for the preparation of tomato sauce or steaming pies.

Appreciated for its slightly spicy taste with a hint of sweetness, oregano is representative of Italian cuisine, especially in pizza, pasta and various sauces. You can also use it to season rice, quinoa garnishes, sauteed vegetables or paprika. Oregano accentuates the flavor of any dish, reducing the need for salt during cooking.

Onion powder

When you do not have fresh onions at home or you want a dish without the pieces of this vegetable, onion powder is the perfect substitute. You can use it in recipes with fish, chicken, red meat, soups and sauces.

Keep in mind that a tablespoon of onion powder equals about 120 grams of chopped fresh onions.

A spice that can be found even in traditional Romanian dishes is cumin, slightly pungent in taste and very aromatic. Use this aromatic herb to season chicken or pork, sauces, beans, seafood, cauliflower, potatoes, avocados or ripe tomatoes.

This bright yellow spice is usually found in the composition of curry powder. The researchers found that turmeric may play an important role in brain health, protecting it from aging-specific cognitive decline. Moreover, Indian spice is also beneficial for heart health.

Add turmeric powder to egg salads, chicken salad, tuna salad, stews or dressings for cooked vegetables.

The intensely fragrant aroma of basil hides other important health benefits, which you can fully enjoy when you season lamb, fish, beef, stews, vegetables, dressings and omelettes with this special aromatic herb.

Mei Yen spices

This mix of spices specific to oriental cuisine is specially designed to accentuate the natural flavor of most foods used in cooking, without adding its own taste to a dish. It is perfect for seasoning vegetables and lean meats, as well as for recipes with acidic ingredients, such as tomatoes or wine.


Refrigerated sauces and spices

Any sauce that contains milk or egg, such as mayonnaise, cheese sauce or yogurt salad dressing, should be refrigerated - not on the refrigerator door, but on the shelf inside. The same goes for grated cheese used for pasta.

Including those small packages with ketchup, mustard or various sauces left over from the last order made at home should be kept in the refrigerator, but only if you have already managed to open them. Otherwise, you can keep them in a cool place in the house, such as a pantry or closet that is not above the stove.

Mustard, jams, spicy wing sauce, once opened, should be kept in the refrigerator, but you can store them on its door, where the temperature should not exceed 4 degrees Celsius.

Other sauces and spices that must be kept in the refrigerator after opening are: salsa, chutney, horseradish sauce, chimichurri, pesto, mayonnaise, aioli, remoulade sauce, tartar sauce.

Don't forget the "old front, new back" rule. For example, if you have a jar of sauce that still has a small amount of product, put it in front of the new, unopened one. This way you will avoid wasting food and you will eat the food in the order in which it expires.

A simple rule that helps you store sauces and spices correctly is this: if the product is displayed in the refrigerator in the store, then it means that you, at home, will have to do the same, according to webmd.com.


Easy to make sauce and spice recipes

Black spice. If you are looking for something new and juicy to enrich your meat, fish or vegetables, look no further than this powerful spice blend. All you have to do is simply cook it over high heat until it turns into a tasty black crust. Mastery of art blackening spice it's also great. You can customize the spice as you see fit. Whether you feel like something less spicy or want a little more smoke flavor.

  • 1 tablespoon paprika (smoked or sweet)
  • 1 tablespoon salt
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons cayenne
  • 1 1⁄2 tablespoons black pepper
  • 1 tablespoon dried thyme or oregano leaves.

Pepperonata. This dish is best described as a magic pepper, which already has the most likely effect of instant salivation. It is a spicy, delightful and sweet dish, made from sliced ​​peppers. Which goes well with pasta, salads or sandwiches. Basically, it adds a delicious spice flavor to almost anything. You can use different types of peppers, but ideally you want the freshest range of red, yellow, green and orange peppers for your pepperonata.

  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • 1⁄2 tablespoon red pepper flakes
  • 3 bell peppers, cut into 1⁄2 pieces
  • 2 teaspoons red wine vinegar
  • Salt and black pepper to taste.

Home ranch. Choosing to eat a salad is always the healthiest option, right? Well, that's not always the case, thanks to the extremely high-calorie sauces, which often end in salads. Ranch with yogurt and fresh herbs, instead of mayonnaise, for an equally creamy but healthier result.

  • 1⁄2 cup Greek-style yogurt
  • 1⁄2 cup mayonnaise olive oil 1⁄4 cup freshly chopped parsley
  • 2 teaspoons chopped cauldron or chives 1⁄2 teaspoon garlic salt
  • black pepper to taste.

Source: natur-house.ro

Spice stews or sauces - Recipes

Annato seeds contain antioxidants and have been known since antiquity in Latin American cuisine (central and southern part of the Americas and the Caribbean).

Having a triangular shape and a dark red color, the seeds have a somewhat peppery aroma, with a sweet taste that has a fine nutmeg scent. The seeds come from a plant that develops a pink flower, with a very attractive appearance.

At maturity, the heart-shaped flower opens and shows approx. 30-50 seeds with sizes of 2-4 mm. Over time, annato has been used in traditional recipes in Latin cuisines or in the preparation of cosmetics.

How do you use annato in the kitchen?

They are found in the ground version as well as in the form of whole or aromatic oils. When purchasing whole seeds, they are washed well before use and mixed directly into food, stews, sauces or rice.


Marinated meat and sauces prepared in South American cuisine (Peru, Argentina, Bolivia or Brazil) use annato seeds as a colorant or flavor enhancer. The seeds can be fried in vegetable oil or fat, the result being mixed with skewered or grilled meat. In combination with other spices and condiments, it can be used as a mixture for rice or it can be integrated into the composition of meat sauces.

The Yucatan region uses the seeds in a mixture of spices and spices that is frequently used in local cuisine. Recado has in its composition black peppercorns, allspice, garlic and hot peppers and is mainly used in pork dishes, offering a golden, caramelized color.

Why is annato important:

The Aztec tribes used the seeds to paint the warriors before the battle but also in religious rituals, when they worshiped the gods. Annato is a 100% natural dye.

Nowadays the dried annato flower is used in the preparation of food colorings and the seeds are used as spices.

Preparation of aromatic oil from annato seeds:

  1. Combine 100 - 120 ml of olive or vegetable oil with 2 tablespoons of seeds in a pan and heat over medium to high heat for 3-4 minutes, until the aromatic oil of annato acquires a golden color
  2. Turn off the hob, then allow it to cool
  3. After cooling, use a gauze or sieve to remove the seeds and use it successfully for pork, chicken or fish.

Practical tips:

  • annato seeds can be bought from spice shops and specialized spices, being more difficult to access in supermarkets
  • use annato powder to marinate pork, chicken or fish
  • fry the seeds together with vegetable oils and use the result to give color
  • use anchovy paste obtained by grinding annato seeds, together with lemon juice and vinegar to create special sauces or marinades for meat
  • can be used to give a special tone and color to butter, cheese, bakery or beverages
  • the seeds bring a Caribbean taste to the dishes
  • you will be able to pleasantly surprise your guests by accentuating the recipe with a tropical flavor

This post about what is annato, has an informative purpose on the benefits and uses of the spice. It should not be used as a substitute for diagnosis or treatment expertise! Do not forget to always consult your doctor before making any decision related to health or for a certain medical condition.


Top 13 meat sauces - note them, they are extraordinarily tasty!

Chop the greens, cut the tomatoes into small cubes, pass the garlic through the press. Combine all ingredients and mix well.

Recipe No.2

INGREDIENT:

-2 tablespoons dijon mustard

-2 tablespoons tomato paste

-green (dill, parsley, coriander, green onions, etc.).

METHOD OF PREPARATION:

Chop the greens and garlic. Mix the mustard, tomato paste and vinegar. Add the greens, mix and let the flavors and tastes soak.

Recipe No.3

INGREDIENT:

-2 tablespoons lemon juice

METHOD OF PREPARATION:

Combine all ingredients and bring the mixture to a boil. Serve after it cools.

Recipe No.4

INGREDIENT:

-300 gr of frozen or fresh cranberries

-100 gr of frozen or fresh currants

-1 tablespoon grated ginger.

METHOD OF PREPARATION:

Blend the fruit with a blender until you get a smooth puree. Put the puree in a saucepan, add the sugar and simmer the mixture until it boils and the sugar melts. Add the ginger and keep the composition on the fire for another 3 minutes. Allow the sauce to cool before serving, and you can add a few currants or cranberries. This sauce is perfect for red meat.

Recipe No.5

INGREDIENT:

METHOD OF PREPARATION:

Clean the horseradish and pass it through the meat grinder. Beets, peeled, pass through a large grater. Combine all ingredients and mix well. You can prepare the sauce in advance and keep it in the fridge.

Recipe No.6

INGREDIENT:

-1 small green hot peppers

METHOD OF PREPARATION:

Peel a squash, grate it and squeeze the juice. Press the garlic, chop the dill. Remove the hot pepper seeds and cut them into very small pieces. Combine all ingredients with yogurt and mix. Add black pepper and balsamic vinegar to taste. This sauce is suitable for the lamb skewer.

Recipe No.7

INGREDIENT:

- ground black pepper - to taste

METHOD OF PREPARATION:

Mix the pomegranate juice with 200 ml of wine. Press the garlic, chop the basil. Combine these ingredients in a saucepan with the sugar, salt, black pepper and paprika. Put the pan on low heat. After the composition boils, cover the pan with a lid and cook for another 20 minutes. Then add the starch, dissolved in the remaining wine, and boil the sauce until it becomes dense. Serve cold. The sauce is perfect for lamb.

Recipe No.8

INGREDIENT:

-50 gr of 30% fermented cream

METHOD OF PREPARATION:

Mix salt, sugar and vinegar. Boil the eggs and use only the yolks. Mix them with cream and flour. Then add the vinegar with salt and sugar and bring the composition to a boil over high heat. Get a thick and tasty sauce.

Recipe No.9

INGREDIENT:

-200 g of pitted prunes

-200 g of nuts without shell

METHOD OF PREPARATION:

Pass the washed plums through a sieve. Scald and grind the walnuts. Squeeze the lemon juice and peel through the small grater. In a saucepan, combine the ketchup, prunes, walnuts and lemon peel. Boil the mixture for 5 minutes. Towards the end, add the lemon juice, stir, take the sauce off the heat and let it cool.

Recipe No.10

INGREDIENT:

-2 tablespoons tomato paste

METHOD OF PREPARATION:

This sauce is a kind of preservative without preservatives. Peel a squash, grate it and squeeze the seeds. Peel an apple, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice. Put the apples and vegetables through the meat grinder. Then add the tomato paste, vinegar, mustard, chopped garlic, parsley and salt to taste. Mix well and leave the sauce for a few hours, to blend the flavors.

Recipe No.11

INGREDIENT:

-200 gr of 30% liquid cream

-lemon juice, salt and pepper - to taste.

METHOD OF PREPARATION:

Cut the onion into small pieces and fry in butter until soft. Then add the wine and diced tomatoes. Simmer everything for 1-2 minutes. Add cream, salt, black pepper and lemon juice. Stir and boil the sauce until it thickens. After it cools, add the chopped parsley. The sauce is combined with grilled fish steak or chicken.

Recipe No.12

INGREDIENT:

-fresh coriander and dill.

METHOD OF PREPARATION:

Wash the plums, remove the seeds and pass them through the meat grinder. Put the plum puree in a saucepan and add sugar and salt. Boil the mixture for 5 minutes. Then add the chopped garlic and greens, paprika and coriander. Remove the sauce from the heat once it boils. Combine with pork and lamb skewer.

Recipe No.13

INGREDIENT:

-mayonnaise (better homemade)

-3 times less soy sauce (per 100 g of mayonnaise - 30 g of soy sauce)

-grass and ground black pepper - to taste.

METHOD OF PREPARATION:

Mix the mayonnaise with the soy sauce, then add the garlic given through the press and the black pepper. This spicy sauce is suitable for pork and beef skewers.


1. Pesto

Traditional pesto is a sauce made from fresh basil leaves, olive oil, parmesan and pine seeds.

Pesto is a good source of zinc & # 8211 a mineral essential for immunity, wound healing and body development. A 64 g serving of traditional pesto provides 8% of the recommended daily intake for this mineral. (source)

The high zinc content in pesto makes it an excellent spice for vegetarians. Vegetarians may need about 50% more zinc per day than non-vegetarians, due to the relatively low level of zinc they can get from their diet (source).

You can add pesto to chicken recipes, use it as a pasta sauce or spread it on sandwiches.

Keep in mind that pesto may not be suitable for vegetarians. The cheese is often produced using veal or goat curd, which is why we have included a pesto for vegetarians.


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(5 points / total votes: 27)

Monica Mihaly 8 years ago - 6 May 2010 14:17

Re: Adobe condiment

ioana how do I prepare dried onion flakes?

Ioana 8 years ago - May 6, 2010 14:20

Re: Adobe condiment

I bought them from selgros. and the garlic ones. but they can be dried in the vegetable dryer [link] or in the oven, at temp. small

Monica Mihaly 8 years ago - 6 May 2010 20:31

Re: Adobe condiment

thank you, I'll prepare it because from madrid to selgros from cluj it's a long way,

lira 8 years ago - 6 May 2010 22:26

Re: Adobe condiment

I was in Peru and as far as I know ADOBO is a kind of steak in the oven with sauce, I didn't know that it is a spice with the same name. Anyway, I noticed I only need dried onions

Ioana 8 years ago - May 7, 2010 09:21

Re: Adobe condiment

yes, that is adobo pasta, this is adobo seco, meaning dry. but these two also differ from country to country.
In Mexico it is, as you say, a sauce in which steaks are made or even baked peppers are put and it is different from the one in Puerto Rico. But they also have the seco version. Adobo was taken over by the countries of Central and South America from the Spaniards and then each made its own mark. The one in my recipe is a Puerto Rican marinade. Probably the one in Peru is similar to the one in Mexico.

pansy 8 years ago - 7 May 2010 20:44

Re: Adobe condiment

I also have adobo spice, American, but it has sodium glutamate and I don't like that otherwise it's a good spice for chicken. Yes, your recipe is good to make at home, so to speak.

diana n 8 years ago - 29 August 2010 17:54

Re: Adobe condiment

if I don't have garlic flakes can I use granulated garlic? and if so, how much? THX

Ioana 8 years ago - 30 August 2010 11:25

Re: Adobe condiment

you can put half a teaspoon of granulated garlic

tony 8 years ago - 7 December 2010 22:28

Re: Adobe condiment

100% natural condiment? Ha, ha, ha. And cyanide is the same: 100% natural. I prefer spices picked from the garden, fresh and juicy.

Ioana 8 years ago - December 8, 2010 15:11

Re: Adobe condiment

to understand that you use in the food only pepper grown by you and salt. do you have your own salt mine in the garden?

tony 8 years ago - 8 December 2010 18:43

Re: Adobe condiment

Let's not exaggerate. I don't grow pepper in the garden, but I make sure to buy only peppercorns, not ground and mixed with all kinds of powders to weigh, I don't have salt, but I buy salt without iodine (100% natural). I usually read product labels before buying something and if I see emulsifiers, benzoates, acetates, dyes, preservatives or other "natural" ingredients, I give up. Better without.

Ioana 8 years ago - December 9, 2010 10:15

Re: Adobe condiment

then nothing stands in the way of getting a 100% natural Adobe. you have all the ingredients at hand.

Simona-Adina Hotea 8 years ago - December 9, 2010 10:47

Re: Adobe condiment

Tony, I think shopping costs you a little fooooaaarte! Bravo! And you will live as long as the world!

Morariu Ionela 8 years ago - 17 February 2011 15:00

Re: Adobe condiment

Congratulations Ioana for the recipe. I can say that I made the best pilaf so far with the help of this spice. Very good combination of ingredients, I can't wait to try it with meat. Thanks for the recipe and more.

Ioana 8 years ago - 17 February 2011 15:37

Re: Adobe condiment

I'm glad there's someone else "caught" by my favorite spice

Andreea 7 years ago - July 27, 2011 9:20 PM

Re: Adobe condiment

I agree with Tony, unfortunately. Garlic flakes, onions, etc., are full of additives, E's as it contains. Just look at what companies produce them, do you think they are the ones to collect them and make them according to authentic networks? No way! Try as much as possible to eat naturally, seasonal foods and not swarms in the middle of winter, authentic Romanian apples from our peasants, not the good-looking ones and an unreal green one. If you put salt and pepper in food to season the meat, I think we are better off in terms of health than if we try to make all kinds of mixes with elements we do not know!

Ioana 7 years ago - 8 August 2011 14:12

Re: Adobe condiment

Onion or garlic flakes are ONLY dehydrated vegetables. without additives or anything else. just like pepper. but if you are afraid, you can dehydrate them yourself at home, in the oven or in the sun.

Bianca 7 years ago - 5 October 2011 04:17

Re: Adobe condiment

I wonder if this sauce has anything to do with Adobo, the food from the Philippines

Ioana 7 years ago - 5 October 2011 10:38

Re: Adobe condiment

it has nothing to do with. that marinade is a pork and chicken stew.

carmen savuica 7 years ago - 24 October 2011 05:07

Re: Adobe condiment

I have been living in America for many years! I've never heard of such a spice. I'll try the mixtures.

Iosef 7 years ago - 11 February 2012 10:17

Re: Adobe condiment

Hello Ioana. I see that you take care of the kitchen, you like it.
if you have a recipe for MILK STICK, please send me the following email address: [email protected] thank you very much

Ioana 7 years ago - 11 February 2012 10:19

Re: Adobe condiment

Here is the recipe, I think this is the milk bar: [link]

Roxanna Mika 6 years ago - 9 March 2012 15:01

Re: Adobe condiment

do you have a site where you can buy spices ?? I really want to make marinades, but unfortunately it's hard for me to find shops with dried onion flakes in the area. etc .. (.

Ioana 6 years ago - 9 March 2012 15:05

Re: Adobe condiment

they do not buy them online. You can find onion flakes and garlic at Selgros. turmenic and cumin can be found at health food stores that I told you about (from sonnentor). I dry the lemon peel.

Delia Blajan 6 years ago - 21 December 2012 12:11

Re: Adobe condiment

maybe the question is stupid. if I don't have a coffee machine, what other solution do I have to grind them?
Thanks

Ioana 6 years ago - 21 December 2012 13:22

Re: Adobe condiment

if you have a mini chopper, it might work just as well. or in the worst case in a mortar you crush them until they crumble well.

niko 6 years ago - 20 January 2013 22:23

Re: Adobe condiment

but instead of adobo can I use delicate chicken flavor? how do Spaniards use Caldo with vegetables, meat, etc. I want to try it tomorrow, please tell me can I use this delicacy?

Ioana 6 years ago - 20 January 2013 23:02

Re: Adobe condiment

alina 5 years ago - 18 March 2013 16:02

Re: Adobe condiment

The spice is very good! I used it on the grilled chicken breast. So far I haven't put any lemon, but tomorrow I will add it. It is very tasty!

Florentina Cadwallen 5 years ago - 23 March 2013 12:29

Re: Adobe condiment

Ioana, I don't have a coffee machine, what do I do?

Ioana 5 years ago - March 25, 2013 09:19

Re: Adobe condiment

patricia 5 years ago - 8 November 2013 18:48

Re: Marinated condiment

spices are also found in the pole on the aisle. found in all kinds, from dried onion flakes to lemon peel


THE 2ND OPTION!

This oriental-flavored mixture will conveniently season different types of dishes, such as rice, lentils, chicken or stews, bringing closer Indian flavors for lovers of this cuisine, offering a slightly spicy taste and a sufficient amount for multiple dishes, ingredients in the mix being certified organic, without added salt, dyes and preservatives.

Because in the composition we find only four ingredients, namely cinnamon, pepper, cardamom and cloves, we can say that it is a basic mixture, to which you will add other spices for an authentic taste.

Balancing the characteristics and small shortcomings of the mixture, we can say that it offers a quick solution for lovers of oriental gastronomy, without complicating the taste of food.


How to make Gremolada, spice or sauce, Italian recipe

Washed and well dried parsley is cut. Put in the blender together with the oil, lemon peel, salt and garlic and mix. That's all & # 128578 7

It can be made without olive oil.

More variants of gremolada:

2 tablespoons fresh parsley leaves, finely chopped
1-2 c & # 259 & # 355ei de garlic, cur & # 259 & # 355a & # 355i & # 351i toca & # 355i m & # 259runt
shaved shell from 1 l & # 259m & acircie
1 tablespoon of lemon juice
2 tablespoons olive oil
1 pinch of salt
a few slices of hot pepper (optional)
1 powder of black pepper, freshly ground

Gremolada, spice or sauce, Italian recipe

3. You can also add: orange peel and juice, lemon juice, capers, almonds, walnuts, pine nuts or hazelnuts.

It can be stored in the refrigerator, in a hermetically sealed jar for 24 hours. If you use olive oil and it is like a sauce, you can keep it longer.

It is delicious, I recommend you try it.

I leave the recipe in the video version here:


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