Welcome to Street Prophets Sunday Coffee Hour. This is an open thread so grab something to drink and sit a spell and let us know what is going on with you. I make my own spice blends. A lot of commercial ones have MSG in them something I am allergic to. Chef Ken Hom has said that the sole purpose of MSG is to mask inferior ingredients. So today's recipes are a little different. I will have the recipe for the spice blend and then a recipe using that blend.
Cajun Spice Mix
4 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon white pepper
1 teaspoon cayenne pepper
2 teaspoons mustard powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon cumin powder
Mix together thoroughly. Store in a jar with a lid.
Servings 10
Cajun Black Beans & Rice with Andouille Sausage
12 ounces Cajun style Andouille Sausage sliced
15 ounces black beans
14 1/2 ounces diced tomatoes with green chilies
4 ounces roasted sweet red pepper diced
1 teaspoon Tobacco or other chili sauce
3/4 cup low sodium vegetable broth
8 ounces no salt added tomato sauce
1 medium sweet onion minced
2 cloves garlic minced
1 tablespoon Cajun Spice Mix
2 tablespoons olive oil
2 cups instant rice
Drain the liquid from the tomatoes and beans into a saucepan and add enough vegetable stock to make 2 cups. Cook the rice in the liquid.
In a large frying pan heat the oil over medium heat until shimmering. Add sausages and onions and cook for 8 minutes or until sausages are cooked through and the onions are golden.
Add the garlic and Cajun Spice to pan and cook for 30 seconds until fragrant.
Add the tomatoes, red pepper and beans to pan and heat through.
Add the rice and tomato sauce to the pan and heat through.
Servings 8
Chai Spice
2 1/2 tablespoons ground black pepper
2 tablespoons ground ginger
1 1/2 tablespoons ground cinnamon
1 tablespoon ground cardamom
2 teaspoons ground cloves
2 teaspoons ground nutmeg
Mix together and store in a jar with a lid.
Servings 18
Chai Tea
4 cups water
1 tablespoon loose tea or 3 tea bags
1/2 cup sweetened condensed milk
1 teaspoon Chai spice
Bring water to a boil in a saucepan. Add the tea and spice mix. Let boil for 1 minute.
Add milk and boil for 1 more minute.
Remove from heat and strain into cups.
Servings 6
Chinese 5 Spice
1 tablespoon ground anise seeds
1 tablespoon ground black pepper
1 tablespoon ground cloves
1 tablespoon ground fennel seeds
1 tablespoon ground cinnamon
Mix everything together and store in a jar with a lid.
Servings 15
Chinese 5 Spice Cookies
3/4 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/4 cup molasses
2 1/2 cups all purpose flour
1 whole egg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons Chinese 5 spice
Icing
1 cup confection sugar
3 tablespoons milk
1 teaspoon vanilla extract
2 ounces crystallized ginger minced fine
Heat oven to 350*F.
Cream butter, sugar and brown sugar together until light and fluffy.
Add egg and molasses to the butter mixture and mix well.
Add flour, baking soda and Chinese 5 spice and mix well.
Shape dough into walnut size balls and put on an ungreased baking sheet about 2 inches apart.
Bake 10 to 12 minutes.
Cool on a rack.
Icing
Mix Icing ingredients except for ginger together. Ice the cookies and top with the ginger.
Makes 60 cookies
Curry Powder
2 tablespoons cumin powder
2 tablespoons cardamom powder
2 tablespoons dried coriander
2 tablespoons turmeric powder
1 tablespoon dry mustard powder
1 teaspoon cayenne pepper
1 teaspoon ginger powder
Mix everything together and store in a jar with a lid.
Servings 10
Bombay Chicken with Apricots
3 pounds skinless chicken breasts
1 cup long grain rice
2 cups water
6 ounces dried apricots diced
1 tablespoon curry powder
1/2 teaspoon smoked or regular paprika
1 small red onion diced
1 tablespoon olive oil
2 tablespoons unsalted butter softened
Heat oven to 375*F.
Add oil to skillet and heat to medium. Add onion and cook until softened.
In a 9x13 inch dish mix rice, onions and apricots together. Pour water over rice mixture.
Mix the butter, paprika and curry powder together. Coat the chicken with the mixture.
Place the chicken on top of the rice.
Cover and bake for 1 hour or until the chicken is cooked through.
Servings 6
Italian Seasoning
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried marjoram
1 tablespoon dried sage
1 tablespoon dried thyme
1/2 teaspoon crushed red pepper flakes
Mix everything together and store in a jar with a lid.
Servings 10
Meatless Spaghetti
8 ounces Spaghetti cooked
1 tablespoon olive oil
1 small onion minced
1 large clove garlic minced
4 ounces crimini mushrooms sliced
4 1/2 ounces black olives sliced
14 1/2 ounces no salt added tomatoes with basil & garlic & oregano drained
1 whole roasted red pepper diced
8 ounces no salt added tomato sauce
6 ounces no salt added tomato paste
1/2 cup red wine
1 teaspoon Italian seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1/8 teaspoon crushed red pepper flakes
4 ounces mozzarella shredded
Heat oil in large skillet over medium heat. Add onion and mushrooms and cook until onion has softened and mushrooms have lost their water.
Add garlic, tomato paste and crushed red pepper. Cook for 30 seconds or until fragrant.
Add tomatoes, tomato sauce, olives, red pepper, wine, Italian seasoning, salt and pepper. Heat to boiling.
Reduce heat and simmer for 30 minutes.
Serve over spaghetti with the cheese on top.
Servings 6