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
What’s football playoff season without chili? And if you want to take it a NACHO up, go for the Frito Pie!
1 pound ground beef
1 small onion, chopped
1 (16 ounce) can chili beans
1 (15.25 ounce) can whole kernel corn, drained
1 (10 ounce) container fresh restaurant-style salsa
1 (4 ounce) can sliced black olives (optional)
1 ounce taco seasoning
1 tsp smoked cumin
1 (10.5 ounce) bag chili cheese flavored corn chips (such as Fritos®), crushed
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir chili beans, corn, salsa, olives, and taco seasoning into beef mixture and simmer until heated through and flavors blend, 10 to 15 minutes.
- Spread about 2/3 the crushed corn chips into a baking dish and top with the beef mixture. Sprinkle remaining chips over beef.
- Bake in the preheated oven until bubbly, about 25 minutes. Sprinkle with Mexican cheese blend and continue baking until cheese is melted, about 10 minutes more.
This incredible version is on AllRecipes.com
Um. Yum. In the mood to get fancy after last week’s football fare post?
One of our best sellers, which was unavailable for the better part of 2016, is back! Smoked Cumin adds a flavorful, spicy dimension to a variety of dishes. Chicken, steak, potatoes, chili, tacos, Indian dishes…the list goes on! If you like Cumin, you will love our naturally smoked version.
With all the variety of foods & seasonings, there is no reason we should ever be bored with what we eat! Sometimes we simply need to change our state of mind. Try changing your focus from the main ingredient to the spices, and see where it takes you. Let’s start with fennel.
Fennel is a flowering plant in the carrot family. It is very aromatic and flavorful, and tastes similar to anise and licorice.
Baby fennel is the sixth most common ingredient used in the cooking competition chopped, where chefs are presented with the same basket of ingredients and compete to create the best meal.
Common in many Indian and Middle Eastern dishes, people in the U.S. are more apt to recognize it as a primary seasoning in Italian sausage.
Along with cumin and corriander, fennel comprises a weight loss trio of herbs recommended by Dr. Oz. Boil the mixture in water for 5 minutes, strain and sip throughout the day. Read about proper ratio of water to herbs here.
Marshall’s creek spices offers ground fennel and fennel seed in various sizes. For the best value, try the fennel seed restaurant size jug. The pure quality will drastically improve the taste of all of your fennel based dishes.
The perfect winter football snack is so hearty, it can also be a meal.
2 avocados – peeled, pitted and diced
1 1/2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
Did you know that most taco seasonings purchased at the local supermarket have msg and other unnatural additives? One of our customers broke out into a rash every time she ate tacos, which was once a week because it’s her daughters favorite dish. Once she switched to Marshall’s Creek brand taco seasoning mix, her allergy was gone and the tacos tasted even better! That’s because Marshall’s Creek Spices contains all natural ingredients. We also have no salt taco mixes for a heart healthy diet.
4 roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives – drained and finely chopped
Add all ingredients to list
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
In a small bowl, blend the sour cream and taco seasoning.
In a 9×13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
Football playoff season is here. Time to throw on your favorite jersey and nosh on your favorite snack.
Cheese popcorn. Easy easy easy! Put warm, fresh popped corn in a brown paper bag with some melted butter. Shake up the bag to coat popcorn. Add any of your favorite cheese powders, starting with 1 teaspoons per popcorn serving. Shake up the bag, and add more powder as needed. Marshalls Creek Spices has several delicious varieties!
Smoke Gouda cheese powder for people who demand delicious!
White cheddar cheese powder on popcorn. Out of control!