1 Garlic Clove
2 Red Bell Peppers*
1 tsp Marshalls Creek Red Aleppo Pepper* 🌶
1/2 tsp Cayenne Pepper*
1/2 tsp Salt*
1 tsp Sugar
1 tsp Sumac*
4 tbsp extra virgin Olive Oil*
1/4lb toasted Walnuts
3/4 cup Bread Crumbs 🍞
2 1/2 tbsp Tomato paste 🍅
2 tbsp Pomegranate Molasses
- Preheat the oven to 425 degrees F.
- Brush the bell peppers with 1 tbsp of olive oil, and place in a lightly oiled oven-safe pan or cast-iron skillet. Roast the peppers in the 425 degrees F heated oven for 30 minutes or so, turning them over once or twice.
- Remove from the oven and place the peppers in a bowl. Cover with plastic wrap for a few minutes. This traps the steam from the roasted peppers, making them easy to peel. When cool enough to handle, simply peel the peppers, remove the seeds and slice the peppers into small strips.
- Now in the bowl of a large food processor, combine the roasted red pepper strips with 3 tbsp extra virgin olive oil, walnuts, and all the remaining ingredients. Blend into a smooth paste.
- Transfer to a serving bowl. You may cover the muhammara and refrigerate, but be sure to bring the dip to room temperature before serving.
- When ready to serve, top the dip with a drizzle of extra virgin olive oil, and garnish with a little more walnuts and fresh parsley, if you like. Serve with pita bread or pita chips. Enjoy!
For this and other delicious recipes, visit https://www.themediterraneandish.com/muhammara-recipe-roasted-red-pepper-dip/
Spice of the Day: Horseradish Powder 🐴
Recipe: Thyme-Roasted Cauliflower w/ Horseradish Sauce
1 head Cauliflower
1 medium Onion
2 tbsp Olive Oil*
4 whole Garlic Cloves
4 sprigs fresh Thyme or Marshalls Creek Thyme*
A pinch Sea Salt*
A pinch Black Pepper ground*
1/4 cup Marshalls Creek Horseradish Powder
1 cup sour cream
2 tbsp Lemon Juice 🍋
Preheat oven to 425°. Toss cauliflower and onion with olive oil, garlic, and thyme. Season with sea salt and freshly ground black pepper.
Lay flat on a large, rimmed baking sheet and roast, tossing occasionally, until the cauliflower is tender, about 40 minutes.
For the sauce: Stir together the sour cream, horseradish, and lemon juice until well-combined. Drizzle over the finished cauliflower or use as a dip.
Full Recipe Instructions: http://theeverykitchen.com/thyme-roasted-cauliflower-with-horseradish-sauce/
If you’re from, or have ever been to NYC and the surrounding suburbs, surely you have tasted a famous New York Bagel, Dense yet fluffy, crusty outside and soft in the middle with an unmistakable essence of home baked bread, bagels diverge from there with their toppings. Marshall’s Creek Spices offers a variety of products that can either enhance your bagels, or turn your ordinary bread into a bagel-like experience!
Now maybe you don’t like EVERYTHING, and you just want to taste the delicious onion. How do they do that anyway? How do they get those scrumptious little pieces of dried onions? Well, we’re not sure how THEY do it, but you can simply buy a jar of dried minced onion from Marshall’s Creek!
Or…a jar of dried minced garlic. Though we’ve never seen a combination garlic AND onion bagel, you now have the tools to make one yourself.
There are other ways to make your ordinary bread act like a bagel, and they are as follows:
Whether you’re dressing up a freezer bagel, or getting creative with an authentic NY one, Marshalls Creek Spices is your place for the best tasting bagel toppings!
Yesterday was national meatball day! What kind of meatballs did you make to celebrate? In case you missed it, here’s a few suggested recipes. Make sure to use Marshalls Creek Spices. Since all the ingredients are pure, and there are no additives, you will TASTE the difference.
Did you know meatballs are believed to have originated in China around 200 B.C.? In homage to their creation, this will be the first recipe.
- 1 lb lean ground beef
- 1/2 white onion, finely chopped
- 3 cloves garlic, minced
- 2 TBS soy sauce
- 1 TBS sesame oil
- 1/4 tsp Marshalls Creek ground coriander
- 1/4 tsp ground cardamom
- 1 tsp ground ginger
- 1 egg
- 1/4 cup oil (vegetable or coconut oil)
- 1 tsp cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp Marshalls Creek onion powder
- 2 TBS Marshalls Creek raw wildflower honey
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- In a large bowl, use freshly washed hands to mix together the ground beef, chopped onion and garlic, 2 TBS of soy sauce, sesame oil, coriander, cardamom, ginger and the egg.
- Divide meat mixture into 26 one inch meatballs, rolling them between your hands.
- Heat oil on medium high in a large skillet. Fry meatballs in batches, making sure not to crowd them in the skillet.
- Let the meatballs brown on one side, then use tongs to turn them until they’re browned all over. Remove to a paper towel lined plate.
- As the last batch of meatballs is cooking, make your sauce by whisking together the 1/4 cup soy sauce, rice vinegar, honey, onion powder, garlic powder and cornstarch. Heat on high, stirring until the sauce thickens. Remove from heat.
- Place meatballs and cooked vegetable of your choice over rice and drizzle with sauce to serve.
1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 cloves garlic, minced
1 cup freshly grated Romano cheese
2 cups stale Italian bread, crumbled
1 1/2 cups lukewarm water
1 cup olive oil
- Combine beef, veal and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
- Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. Shape into meatballs.
- Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
Sweden takes us somewhere completely new on this meatball journey!
2 slices day-old white bread, crumbled
1/2 cup heavy cream
1 teaspoon butter
1 small onion, minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar (optional)
1 tablespoon butter
1/4 cup chicken broth
3 tablespoons all-purpose flour, or as needed
2 cups beef broth, or as needed
1/2 (8 ounce) container sour cream
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
This incredible recipe was found on AllRecipes
Ever frustrated at how tough your steaks come out? Sometimes it’s ALMOST there? Or it’s a crap shoot as to how tender it will be on any given day? You let it soak in a marinade for an hour or overnight, you try every recipe you can find online, and still the results are inconsistent at best.
That is one little secret that hardly any recipes put in their list of ingredients, and the result is nothing short of miraculous. The active ingredient is pa-pain, a derivative of papaya. Pa-pain is an enzyme which breaks down the tough meat fibers. Not only will it soften your diner, it will do it quickly! No need to marinade or sprinkle on and wait. Simple put the powder on your meat right before you cook it.
Marshalls Creek brand meat tenderizer is a standout for a few reasons. First, it’s already pre-mixed with the perfect blend of seasoning. Paprika, garlic, black pepper, parsley, and chili pepper are designed to bring out the delicious flavors of the steak, chicken, etc, without interfering with your other ingredients. Unlike other brands, Marshall’s Creek Spice’s has NO SALT! Not on a heart healthy diet and love salt? You can easily add your own. Of equal or greater importance is that all the ingredients are pure. No toxic additives are used such as MSG.
Marshalls Creek Spices is more than a spice company. We’re a FLAVOR company!
We feature over 15 flavors of oils and vinegar with almost unlimited possibilities for dressings, dippings, and dishes. Bored with your pantry? Then you haven’t visited the Marshalls Creek Spices website!
Black Currant Balsamic Vinegar A fragrant, syrupy and sweet balsamic.
Use in Italian recipes, pesto sauces, and marinades. Drizzle over thick slices of tomatoes and goat cheese before roasting. Use to liven up salad dressings, caprese salads, meats, chicken, pasta, egg dishes, and vegetables.
Hickory Smoked Balsamic Vinegar Add savory richness to meats and stews.
Maple Infused Balsamic Vinegar Use in Italian recipes, pesto sauces, and marinades. Drizzle over thick slices of tomatoes and goat cheese before roasting. Use to liven up salad dressings, caprese salads, meats, chicken, pasta, egg dishes, and vegetables.
Cranberry Infused Balsamic Vinegar Great paired with artisan cheese, in salads and drizzled on sandwiches.
Peach Infused Balsamic Vinegar Drizzle over ice cream and dessert whipped toppings. Splash over salads, grilled vegetables and fresh fruit. Pair with fine cheese and mixed nuts.
Pineapple Balsamic Vinegar Use to marinate chicken, drizzle over salad greens with nuts and goat cheese or make a delicious ham glaze. Serve as a finishing touch on ice cream topped with chocolate syrup, dessert dishes and poached fruit.
Pomegratate Balsamic Vinegar Use as a marinade to glaze lamb, beef and duck. It is perfect for grilling and dipping. Use in sauces, gravies and stuffing. Drizzle over salad greens topped with dried fruits, nuts and feta cheese. Sprinkle on fresh thick slices of tomatoes, fresh mozzarella cheese and English cucumbers.
Blood Orange Infused Extra Virgin Olive Oil The perfect dipping oil for artisan crusty breads; perk up soups, fresh summer salads, pasta dishes, vegetables, rice dishes and sauces. Use as a marinade or when sautéing duck, seafood and chicken. Create a blood orange glaze for duck. Use as an alternative in recipes that require lemon flavoring or as a replacement for butter or shortening when baking.
Harvest Garlic Olive Oil Jazz up any dish that requires garlic. Perfect for bruschetta, cheeses, salad dressings, create your own dipping sauce. Use in marinades and sauces. Splash on pasta, seafood, vegetables, meats, chicken and to baste breads. Use in your favorite mushroom ragout recipe and serve over pasta and garlic toast.
Lavender Olive Oil Lavender-basted lamb, lavender-flavored custards, pies and lemonade.
Lemon Infused Olive Oil Use on fresh fruit, pecan and walnut pieces, and fine cheeses. Drizzle over asparagus, wild rice, roasted vegetables, oysters, grilled fish, meats and poultry. Add a splash to sautéing meats and vegetables, use as a light marinade for pork and fish.
Oregano Olive Oil Strong and aromatic.
Vanilla Infused Extra Virgin Olive Oil Try it drizzled over ice cream or use our conversion chart to substitute for butter or canola when baking
Thai Chili Infused Extra Virgin Olive Oil Use in chili, dipping sauces, marinades, pizza, stir-fries and stews. Perfect for roasting fresh vegetables, sautéing red meats, poultry, fish and seafood. Great to use as a finishing oil.
1. Heat 2 tbsp. oil and mustard seeds in a large nonstick frying pan over medium-high heat, covered, just until seeds start to pop. Stir in cumin seeds and turmeric; then stir in potatoes, 1 tsp. salt, and pepper.
2. Reduce heat to medium low and add 1 tbsp. water. Cook, covered, until potatoes are tender, 20 to 25 minutes.
3. Add remaining 2 tbsp. oil, coriander, cumin, cayenne, and salt to taste. Cook, uncovered, turning occasionally, until potatoes are golden, 8 to 10 minutes. Stir in cilantro.
Recipe originally posted on MyRecipes
Butter, for greasing pan
1 ¾ cup all-purpose flour, more for pan
2 tablespoons Lemon Peel (Marshalls Creek Spices brand)
1 cup sugar
½ cup buttermilk
3 tablespoons plus 4 teaspoons lemon juice
3 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon Marshalls Creek fine sea salt
⅔ cup extra-virgin olive oil
1 tablespoon Marshalls Creek poppy seeds
½ cup confectioners’ sugar
Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
Whisk together remaining 4 teaspoons lemon and the confectioners’ sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
This delicious recipe was originally posted on https://cooking.nytimes.com/recipes/1014800-lemon-poppy-seed-pound-cake
There’s a quandary as old as cooking itself concerning spices. Seed or ground?
Some of my favorite foods contain while seeds, such as lemon poppy seed muffins and sesame crusted tuna, However, the vast majority of recipes call for ground spices.
Marshall’s Creek Spices is committed to offering a wide selection for all dishes. Even if you don’t use the whole seed, experienced cooks stock up because they stay fresher and retain a stronger flavor for longer, and can easily be ground as needed.
Some of our fresh, natural seeds are:
Check out our newest specialty, currys from around the world.
But before we begin, did you know that curry is not itself a spice. Curry is a MIX of spices that varies with geography. The word “Curry” is also used to describe a DISH that uses this mix of spices. It IS true that there is a curry tree from which a specific curry seasoning is derived, however, very FEW curries actually incorporate this spice. Indeed, the flavor that we know as curry comes more from the mix of corriander, cumin and tumeric. Even in India the ingredients vary from one locale to another.
In India, where curry originated, the main spices are coriander, cumin and tumeric, with a range of other spices added depending on the dish or personal preference. It can be mixed in a base of yogurt, bean puree, cream or broth to make seemingly countless dishes. It can also be used dry, as in a chicken rub or to season potatoes or samosas.
Madras curry originates from southern India, and is a hotter sauce because hot chili powder, mustard and black pepper kicks it up a notch.
View Hot Madras Curry Recipe Here.
This only describes the use on one subcontinent. Indeed, the manifestations of curry is so versatile it’s hard to believe anyone could say, “I don’t like curry”. Surely they have not sampled most curries.
Thai curry has the same base of coriander, cumin and tumeric, except the other ingredients add a whole new dimension which is fruity and lends well to sweetening. Specifically lemongrass, ginger & lime juice give it a pungent twist while the pepper and chili give it a pore opening kick! Thai curries, depending on region, are commonly made into pastes or mixed with coconut milk.
Curry is very popular in Jamaica and the West Indies, as the influence of the servants from India brought over by Europeans. The primary use is as a rub to flavor chicken, goat3, fish and shrimp. The base is also coriander, cumin and tumeric, but diverges with the addition of fennel. View a delectable Jamaican Chicken Recipe.
Ahh, what is any cuisine without French influence? The French version of curry is known as Vadouvan which adds the unique blend of roasted garlic, fenugreek, and cardoman to the coriander, cumin and tumeric for a rich, full version. It is thought to have originated from the colonial influence in the Puducherry region of India. Mouth watering recipes can be found online with a search of Indo-French recipes. For example, RawSpiceBar.com uses Vadouvan with shrimp & carrots, chicken, lamb and corn gazpacho soup! Vadouvan itself is relatively complicated to make, but you can buy it already prepared and fresh from MarshallsCreekSpices.
- 1tbsp vegetable oil
- 1 small brown onion, finely chopped
- 2 cloves garlic, chopped
- 1tsp grated fresh ginger
- 2-3tbspThai red curry paste
- 1lb chicken thigh fillets, cut into 1-1/4″ pieces
- 9 oz. coconut milk
- 8 oz. green beans, chopped into 5cm (2in) lengths
- 1-2 tbsp fresh coriander leaves
- Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
- Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
- Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.
- Recipe as found on House and Garden
Hot Madras Curry Powder Chicken
- 4 skinless, boneless chicken breasts or thighs
- ½ lemon juice
- 1 tsp garam masala
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- Madras curry paste. (equal parts Madras curry powder, water & vegetable oil) 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
- 14 oz. can chopped tomatoes
- 2oz desiccated coconut
- small handful of fresh coriander, chopped
Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.
Recipe found on BBC food
Jamaican Curry Chicken Recipe
1/4 cup Jamaican curry powder, divided2 tablespoons garlic powder
1 tablespoon seasoned salt
1 tablespoon onion powder
2 teaspoons salt
1 sprig fresh thyme, leaves stripped
1 pinch ground allspice, or more to taste
salt and ground black pepper to taste
2 1/4 pounds whole chicken, cut into pieces
3 tablespoons vegetable oil
3 cups water
1 potato, diced
1/2 cup chopped carrots
2 scallions (green onions), chopped
1 (1 inch) piece fresh ginger root, minced
1 Scotch bonnet chile pepper, chopped, or to taste
Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.
Recipe found on AllRecipes
Vietnamese Lemon Curry Chicken Recipe
2 tablespoons vegetable oil1 lemon grass, minced
1 (3 pound) whole chicken, cut into pieces
2/3 cup water
1 tablespoon fish sauce
1 1/2 tablespoons lemon curry powder
1 tablespoon cornstarch
1 tablespoon chopped cilantro (optional)
- Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
- Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving Recipe found on AllRecipes.com