I was just surfing the web and found a great eHow article on the health benefits of black sesame seed. Its amazing how sensitive our bodies are to the positive effects in every day spices, and if you have a minute you should definitely check out this link. Black sesame seeds seem to help relieve the pain of arthritis, increase the overall health of your kidney, liver, and bowel, and have so many minerals and vitamins packed into them that they can speed up recovery from illnesses at an exponential rate! check it out! http://www.ehow.com/about_5112135_health-benefits-black-sesame-seeds.html
Now this obviously isn’t an end-all be all cure, but the science behind these statements is definitely there and I definitely think its worth a shot.
And here’s a link to our website page where you can get black sesame seeds, remember our motto, highest quality, lowest price.
Ok guys, so last week I got a pasta machine. I took a class a couple years ago where i learned how to make fresh pasta, and its actually very easy. After looking up a simple wholewheat pasta dough recipe, I got really into making pasta for a week. Every night was something new. I made fettucini, spaghetti, and Chorizo and ricotta stuffed wholewheat ravioli. but the Pièce de résistance definitely has to be my wholewheat meat lasagna. its incredibly simply, and the time put into it to make the lasagna pasta from scratch comes out 10fold in the finished dish. So now without further ado, lets get to it.
i just want to say that we will be making more pasta dough than we need for this recipe, and thats alright because you can wrap the extra dough in plastic wrap and keep it in the fridge for a week, or toss it in the freezer and keep it for 6 months.
What you’ll need for the pasta:
- 11/2 cups whole wheat flour
- 2 eggs
- 1/2 cup water
- 1 tsp salt
- 1 cup white flour
What you’ll need for the sauce:
- 2 cans crushed roma tomatoes
- 1/4 cup diced yellow onion
- Marshalls Creek spices basil, oregano, salt, pepper, and garlic powder
- granulated sugar
- marshalls creek spices dried vegetable flakes [ our vegetable flakes have onions, carrots, chives, parsley and celery]
- one immersion blender [ if you dont have an immersion blender, you can use a regular blender, or a food processor]
What you’ll need for the meat:
- 1 lbs. of chop meat
- marshalls creek Fantastic 4 seasoning, and a dash of Marshalls creek spices sweet paprika
The rest of the ingredients:
- Ricotta Cheese
- Shredded Mozzarella
- grated parmesan or pecorino romano
And now lets start cooking:
making the pasta
1. now the first step is to mix and knead your dough. it can be confusing if its the first time youre doing it, but heres a link to a very helpful, simple to understand website with easy step-by-step instructions. The lady on this website uses a different recipe, but the steps are the same. http://naturallyella.com/2010/04/26/homemade-whole-wheat-pasta/. That website shows how to make fettucini, but if you stop after step 8, where she explains how to roll the pasta dough into flat thin pieces and dont run it through the fettucini attachment, youre set to go.
2. After rolling the dough through the pasta machine, cut the dough into equal rectangular pieces by sprinkling flour on top of each strip of pasta dough and laying them on top of each other, so that you can cut the edges of the different strips of dough as one and get a uniform shape. The reason for sprinkling the flour in between each slice is so that the strips of dough dont stick to each other and become impossible to separate afterwords.
3. homemade pasta dough only takes a couple of minutes to cook in boiling water. So toss your pasta into a pot of boiling water for three to four minutes and then drain and let the pasta cool off.
Making the sauce
1. Take your pot and put it on a medium heat with a tablespoon of olive oil. Once its hot, throw your diced onions in there and get them to a nice golden brown.
2. As soon as the onions are done, slide your pot off the heat and pour the two cans of crushed tomatoes in. We take it off the heat so that the crushed tomatoes arent being poured onto a searing hot surface. If we dont take it off the heat first the crushed tomatoes will pop when they come in contact with the pot and cause a mess all over your counter.
3. Slide the pot back on to the heat, add 1 1/2 to 2 of vegetable flakes, and 1/2 teaspoon each of the garlic powder, oregano, sugar and basil.
4. add 1/4 teaspoon of the salt, and pepper.
5. Let the sauce simmer and add sugar, salt, oregano or garlic powder as preferred throughout the tasting process.
6. Once the sauce has simmered for at least half an hour, get out your immersion blender and take the pot off the heat. The immersion blender does exactly what its name implies. It blends the onions, vegetable flakes, and seasonings into a nice homogenous mixture where all the flavors are equally distributed. You want to keep blending until the majority of the vegetable flakes have been broken down and the color of the sauce changes from a deep red to a light red. making sure to blend and break apart the vegetable flakes is crucial in getting the best flavor out of this sauce.
Making the meat
1. throw your chop meat, a sprinkle of fantastic 4, and a dash of sweet paprika into a pan. take two or three spoonfuls of your sauce and toss it into the pan as well. Allow the chopmeat to cook almost completely through, and then remove the pan from the heat.
2. Drain any excess liquids that have come out of the chopmeat during cooking by using a colander.
3. Allow your chopmeat to cool down for at least ten before putting the lasagna together.
Putting everything together
1. I actually found in my cupboard, the perfect size glass container to use for putting together single portions of lasagna. however, you can use any 9 x 13 dish, 7×14, etcetera etcetera. Basically whatever dish you have on hand.
2. so the first step is to line the bottom of your dish with tomato sauce. a very thin layer, this is just to keep the bottom layer of pasta moist and to keep it from sticking to the dish for easy removal.
3. Once you have the tomato sauce down, shingle the pasta to completely cover the bottom of the dish, keeping a 1/8 inch overlap between pieces of pasta.
4. the next step is to scoop out dollops of ricotta cheese on top of the pasta. Followed by the chop meat, a layer of tomato sauce, and then the mozzarella and the parmesan or pecorino romano. top it off with another thin layer of tomato sauce, and repeat steps 3 and 4 until you’ve built up enough layers of lasagna to be satisfied. I usually like three or four layers for my lasagna. once your satisfied, add the last layer of pasta but dont put any cheese or meat on top of it, as this layer is the top of the lasagna and the only thing you put on is tomato sauce and cheese
5. Once you’ve assembled the lasagna, you can cover it with a thin layer of tomato sauce, wrap it in plastic wrap, and keep it in the fridge until your’e ready to use it. The reason we cover it with tomato sauce is so that the top layer of pasta doesnt dry out before you’re ready to cook it.
6. Once you are ready to cook it, just make sure you have enough tomato sauce on top, and then throw on as much mozzarella cheese as you’d like, sprinkle some parmesan, and throw that entire bad boy in the oven at 425 * until the cheese on top gets that nice browning in some spots. if when you take it out, the cheese is done, but its still cold in the center, that means that you had it too close to the heating coils, and the outside was finished before the inside was heated up.
another way to cook the lasagna is to cut it into pieces in the dish and use a soft spatula to take each piece out and cook them on an oven pan. having each piece separated in the oven gives more surface area and allows the center of each piece to get hot quicker.
7. Take the lasagna out of the oven, plate it, sprinkle some fresh diced basil on top and enjoy!
The picture you see before you and the accompanying recipe is one of my absolute favorites. I swear by this, and while it’s so simple, the possibilities to make this recipe your own are endless. Adding your favorite cheese, sauteed vegetables, even sliced fruit on the top – there’s so many ways to change it up. I’ve made this recipe with sliced Genoa salami, thinly sliced chorizo, Virginia ham, and each time it came out unique, and delicious in its own way.
For the salami wrapped egg muffins, you just need some butter, three slices of thinly slices genoa salami for each egg you plan on making, a package of medium to large eggs, shredded mozzarella cheese – ( you can use any cheese you prefer, but I get this incredible fresh mozzarella from a nearby butcher shop and shred it myself) and a muffin pan.
Okay lets do this:
Step 1: Preheat the oven to 425 degrees. Get out your salami, your butter, the cheese and the eggs. If you use chorizo, you dont need the butter, because the chorizo is so damn fatty that when it heats up in the oven it releases its own oil to prevent it from sticking to the muffin pan.
Step 2: slice the tiniest sliver of butter off and place it in the bottom of the muffin pan, one sliver for each muffin cup you plan on using.
Step 3: take the three slices of Genoa salami and layer them around the muffin cup, overlapping one slice onto the other about 1/4 of an inch. When your’e finished, the salami should completely cover the bottom and sides of the muffin cup.
Step 4: sprinkle half a tablespoon of cheese into the muffin cup, on top of the salami. When the entire tray goes into the muffin, the cheese will not only add delicious flavor, but will act as a barrier between the egg and the salami, preventing the egg from seeping through the bottom of the salami shell.
Step 5: Crack the egg directly into the muffin cup, on top of the cheese and salami.
Step 6: throw some Marshalls Creek Dried Parsley, Marshalls Creek dried Oregano, Marshalls Creek dried Red and Green Sweet Bell Pepper Flakes, and Marshalls creek Fantastic 4 Seasoning on top. Top it off with a dash of Smoked Paprika for coloring and a delicious smokey flavor, and it’s ready to go.
Step 7: cook the eggs in the oven for 9 – 12 minutes at 425 degrees, depending on the strength of your oven.
- Two pounds of untrimmed chicken breast
- Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet
- Marshalls Creek Spices Indian Curry Powder
- Marshalls Creek Spices ground Sea Salt
- Marshalls Creek Spices Ground Black Pepper
- Extra Virgin Olive Oil – also known as EVOO (for that smooth, silky flavor)
- Nice quality Apricot Preserves (one choice is Bonne Maman Apricot preserves. Try to avoid any preserves or jams that are filled with high fructose corn syrup.)
- Low Sodium Soy Sauce
If you know how to turn untrimmed chicken breasts into trimmed thin chicken breasts, or have bought pretrimmed breasts, proceed to step three, otherwise, follow along.
- alright, we have the chicken breast, all we need to do is trim it. Go ahead and get your favorite, sharp knife and cut off all that pesky fat, gristle, and tendon. If you’re not comfortable around a piece of untrimmed chicken breast, you can buy the pre-trimmed chicken cutlets instead – [ this is just a little money-saver i like to use, after working in a butcher shop for four years, i cannot bring myself to buy the pre-trimmed stuff when trimming it is so easy ]
- Depending on the thickness of the chicken cutlets, you probably want to cut each cutlet in half, width-wise. For those familiar with the term, we will be butterflying the chicken breasts, and then cut right through the entirety of the cutlet to turn one thick cutlet into two separate ones. For those unfamiliar with how to do it, check out this link from GoodHousekeeping.com
- Time to get to the down and dirty. Toss the chicken cutlets into a mixing bowl and drizzle your EVOO into the bowl. Mix the cutlets until they are fully covered in olive oil.
- Lay the chicken cutlets onto a plate, and grab the Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, Marshalls Creek Spices Indian Curry Powder, Marshalls Creek Spices ground Sea Salt, and Marshalls Creek Spices Ground Black Pepper. I I like to mix the Paprika Lemon and Lime and Indian Curry powder in a ratio of 1.5 to 1 in a separate bowl before i sprinkle it on the chicken, to get a uniform seasoning throughout.
- you want to add the spices according to your own flavor palate, but just make sure that however much you add, the spices are added with a quantity from most to least in the order that I’ve just listed them. For instance, If you want to use 1.5 Tablespoons of Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, only use 1 Tablespoon of Marshalls Creek Spices Indian Curry Powder, and use 1 teaspoon of ground sea salt, and 1/2 teaspoon of ground black pepper.
remember not to go overboard with the salt and pepper. You want the Paprika Lemon and Lime bouquet and the Indian Curry powder to make a noticeable color difference on the chicken, but the salt and pepper should be the lightest of dashes. Always remember, salt isn’t supposed to make food salty, it’s supposed to enhance the natural flavor of the food. |
- Once you’ve seasoned both sides of the cutlets, Go turn that grill on to a medium flame to give it some time to get nice and hot. While the grill is heating up, we’re gonna make the apricot marinade and glaze very quick. For every Tablespoon of Apricot preserve, add 1/2 a Tablespoon of low sodium soy sauce, make as much of this as you want, because once you turn the extra marinade into a glaze, it can be kept in the fridge for at least a couple of days, or it can be frozen and used whenever you want.
- When the grill is hot, bring the marinade out, along with the seasoned chicken breasts, and grab a marinade brush as well. Throw the breasts onto the grill, remembering that the thickest breasts should go in the middle of the grill, and the thinnest breasts on the outside – you dont want well done thin cutlets and under-cooked thick cutlets, do ya? (the closer to the middle of the grill, the hotter it is). Use the marinade brush and dress the chicken cutlets lightly – we’re not looking for gobs of apricot preserves that will fall off when you flip the chicken and stick to the grill. Once all the breasts are dressed, close the grill cover, so that the top of the breasts can cook a little bit in the heat produced inside the closed grill – the wont necessarily cook through, but the marinade on top will harden a bit and stick to the breasts.
- Give the chicken five to eight minutes before you flip them, and then dress them with the marinade on the undressed side.
- The chicken will be done when you touch it in the center and it reminds you of a flexed forearm. But you can always Cut into the thickest piece of chicken and check it out on the inside. If its white, take it off immediately, If its very pink, leave it on. If there’s the slightest hue of pink left, you can take all the chicken off, because it will continue to cook while its sitting on a covered plate as you’re turning the leftover marinade into a glaze.
- Throw the remaining marinade in a saucepan with a tiny dollop of butter. Keep it on a low flame, and heat the saucepan until the butter melts and incorporates into the marinade. Let it simmer for a bit until it reduces down. The glaze should coat a spoon if you scoop some out – for those of you who have had agave honey, the consistency should remind you of that. If you have never had agave honey, It is reminiscient of a very, very thin honey.
- Plate the chicken, drizzle the glaze on top, and enjoy!
hey all! So some of you may not remember, but up until last January, we had delicious, creamy coconut flakes on our shelves. Since then, we haven’t been satisfied with the quality of coconut flakes that have been available to us - until now.
featuring our fresh batch of sweetened coconut flakes, here’s a fresh citrus salad for those warm summer days.
What you’ll need:
- some fresh spinach leaves
- Marshalls Creek Spices Sweetened Coconut Flakes
- Marshalls Creek Spices Dried Cranberries
- A handful of fresh, green, seedless grapes
- One large grapefruit [you can buy pre-sectioned grapefruit in jars/cans if you want to skip step one]
- a bunch of grape tomatoes
- Your favorite vinaigrette in the cupboard [ I like to make my own salad dressing, and I'll show you just how to do that in a little bit]
- Ok, step one. Now believe it or not, this is the hardest part of the entire recipe. What we have to do is section the grapefruit, and here’s a little trick to make it a hundred times easier. First peel the entire grapefruit, removing the pith as well. Then use a sharp knife to cut the grapefruit away from the membrane in between each slice. Dont forget to do all of this in a shallow dish to save any grapefruit juices that try and escape. we’re just going to toss all that delicious juice into the salad when we add the dressingThe first time you do this, it’s going to be frustrating, but once you get the hang of it, it becomes a quick and easy way to enjoy fresh grapefruit.
- Now that we have the grapefruit sectioned, It’s time to halve the grapes. Throw the spinach, cranberries, and prepped grapes and grapefruit into a mixing bowl, so we can dress and toss this salad.
- If you have a favorite pre-made dressing, skip this step and go to step 4. if you want to make a dressing right now, listen up. If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you’ll be all right. For this recipe I chose an awesome peach infused balsamic vinegar, but any fruit infused balsamic vinegar will do, as will red wine vinegar and better yet, Cider vinegar. Pour your vinegar and extra virgin olive oil into a bowl, add a dash of Marshalls Creek Spices Oregano, Marshalls Creek Spices Ground Sea Salt and Marshalls Creek Spices Ground Black Pepper, and if you saved that grapefruit juice, pour it all on in there. Mix that all up very well and you have yourself a perfect homemade dressing.
- It’s time to dress this salad. Pour an appropriate amount of dressing into the bowl with the salad and toss like your life depended on it. Once your satisfied, take a handful of Marshalls Creek Spices Sweetened Coconut Flakes and sprinkle it all up in there. The reason we dont add the coconut flakes until after we dress and toss the salad is because we want that flaky, crispy coconut flavor to stand out in the first bite of the salad. if we drenched the flakes in dressing, they wouldnt be too flaky, now would they?
This past Fourth of July the weather was perfect. We decided to break out the grill, pick up some ribs, pinwheels, chicken, and of course, corn.
The Ribs were fantastic, the pinwheels were delicious, and the chicken was awesome, but the way I seasoned that corn before I put it on the grill was INCREDIBLE! It was so delicious, in fact, that we picked up some more cobs and made it again the next night. A simple, yet delicious recipe, i’m going to walk you through this step-by-step, so you can taste corn on the cob the way its meant to be cooked.
Just a Few Ingredients For this One
•Sweet Corn Cobs
•Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet
•Marshalls Creek Spices Ground Black Pepper
•Extra Virgin Olive Oil (for that smooth, silky flavor)
Preparing the Cobs:
1. Grab your roll of aluminum foil and tear off one sheet for each cob of corn you have. the sheets should be around the size of a piece of regular 8 1/2 X 11 paper
2. Lets get our basting brush and extra virgin olive oil out. Using the Brush, either pour the oil into a bowl and dip the brush in, or pour the oil directly onto the cob and use the brush to spread the oil all over: make sure you brush oil on the entire cob!
3. generously season the corn cobs with the Marshalls Creek Spices Paprika Lemon & Lime Spice Bouquet, and turn the cobs to make sure the corn is completely seasoned. You can season all the cobs of corn at once on one sheet of aluminum paper, or season them separately, it’s up to you. I like to season my corn separately on its own piece of aluminum foil just because that means all the spices and oil that drip off the corn cob are still in there when we wrap it up and throw it on the grill.
4. sprinkle the salt on, turning the cobs as you go. If you are using the French Grey Sea Salt, you can be much more generous because French Grey Sea Salt is a Finishing Salt. It brings a burst of clean, mild salty flavor to the table. Regular ground Sea Salt on the other hand, is much more potent and bitter.
5. Using your fingers, or a pepper mill if you have, lightly sprinkle on a pinch of salt on each side of the corn cob (lets divide the corn cob up into three sides for this step – sprinkle, turn, sprinkle, turn, sprinkle.) The reason we put the spices on after the oil is because if we did it the other way around, the dry spices might tend to slide off the dry cob rather than stick to the oil-covered corn.
6. Its time to wrap the cobs in the aluminum foil, and turn on the grill to high. Place one cob in the center of the foil sheet and fold the bottom half off the sheet upwards over the cob of corn. then roll the cob up the table until the aluminum foil is wrapped completely around the cob. Grab the extra foil on either end of the cob, and twist like a tootsie roll.
COOKING THE COBS:
1. this part is really, really simple. Just throw the wrapped corn cobs onto a hot grill and let them cook until everything else is ready to be served. The cobs are great when they’re cooked just enough to be tender, and DELICIOUS when they’re cooked until you unwrap them and see black streaks of well done corn sprinkled all over the cob. Try it both ways, see which one is your favorite, and enjoy!
heres a more specific cooking time. Cook the corn for 15 to 20 minutes. The cobs are done when at least 25% of the corn is charred. Thats the perfect moment to take them off the grill and serve them nice and hot.
Its grilling season! and with July 4th just around the corner, there’s no better way to get your grill warmed up than with some juicy and delicious, sweet and savory steak recipes.
For this holiday we’re going to show everyone what a real steak tastes like, so head over to your favorite butcher shop and pick up a cut of the biggest, baddest Flat Iron steak they got. OK, got it? Good, lets get started.
For this simple recipe we are going to need the following:
•1 Cut of Flat Iron steak (sized to feed four hungry people)
•your favorite brand of teriyaki sauce
•1 Tablespoon of Steak Sauce (I prefer Budweiser’s or A1)
•1 Tablespoon of Barbecue Sauce ( I always go with Sweet Baby Ray’s)
•2 Teaspoons of Worcester Sauce for Chicken (We’ll get to the Chicken part soon)
•1/2 Teaspoon of Marshalls Creek Spices Dried Parsley
• 1 Teaspoon of Marshalls Creek Spices Dried Mint leaves
• 1 Teaspoon of Marshalls Creek Spices Granulated Garlic
• Marshalls Creek Spices Coarse Sea Salt
•Marshalls Creek Spices Ground Black Pepper
Cooking the steak
- First off, Get that bad boy to room temperature. Leave the steak out for 20 to 60 minutes so that it reaches room temperature
- sprinkle the Coarse Sea salt on both sides of the Flat Iron Steak and let sit for at least 40 minutes. Whats going on in these 40 minutes is that the salt draws the juices out of the steak, some of the water inside these juices evaporates, and then the steak reabsorbs the now ‘concentrated juices’, resulting in a more powerful flavor.
- I Like to sear my steak with butter in a nice hot non-stick pan before throwing it on the grill. After the searing, the bottom of the pan is usually left with the brown delicious remnants of all the juices and flavor that came out of the steak. DONT THROW THAT DELICIOUSNESS AWAY. What you are actually seeing is the result of a chemical reaction known as the Maillard reaction. Take that pan off the heat and get ready to make the sauce for later.
- rub the steak with the Parsley, Mint and Granulated Garlic. If the steak still looks naked after you have finished, DONT WORRY, IT SHOULD. Remember, you want these flavors to accent the natural flavor of the steak, not cover it up.
- throw this masterpiece on a medium hot grill and let it cook. Remember only to flip it once. Depending on the thickness of it and the strength of your grill, the cooking time will vary, so just remember the finger test
Preparing the sauce
- Remember that pan we used to sear the steak? throw it on the stove and bring it up to a very low heat.
- Throw in the steak sauce, Worcester sauce, Teriyaki sauce, and Barbecue sauce. The reason I use a chicken Worcester sauce is because unlike the Steak Worcester sauce, the chicken Worcester sauce is less sweet and more mild, and in this recipe, the Teriyaki sauce brings enough sweetness to the table.
- Bring the pan to a simmer, and use a spatula or spoon to scrape that crunchy goodness from searing the steak off the pan and into the sauce.
- at this point the sauce is done, but if its too thick for your taste, add a tablespoon or two of chicken broth to thin the sauce out.
Now throw that steak on a plate, pour the sauce into a bowl, carry it all to the dinner table and watch your family’s faces as they taste what a real steak is
We are in a new year now & we know shortly spring will be heading our way with how quick time has been going! Once spring rolls around and then before you know it, it’s summer!
Don’t wait to the last minute to restock those spice cabinets! Place your order today!
What are you waiting for?
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