Spices - the best way to cook with them
Top L-R:Cinnamon, Cardamom, Cumin Bottom L-R: Fenugreek, Coriander, Cloves
WHAT ARE SPICES?
Spices are plant-derived and traditionally used to preserve and flavor food. They can be bark, root, seed, bud/flower, or berry (usually not the leaves which maybe considered to be herbs). Sometimes all of those parts of a single plant can be used in cooking. Spices can be used singly or in combinations that are age-old. They can be incorporated whole-raw, whole-roasted, or roasted-powdered. It is best to buy them whole since commercial powders can be contaminated with metals used in grinding equipment; they can also be depleted of flavor and pungency if they have been sitting in a grocery shelf for long. Asian grocery stores are a good source of fresh, whole spices.
HOW TO USE THE SPICES?
In food cultures that use dried spices extensively, whether they are whole or powdered, the cooking method tends to be the same - spices are extracted in oil for maximum flavor. since the aromatic compounds that create the flavor are fat-soluble.
To get the most flavor out of whole spices or a blend:
In a pan, heat a couple of tablespoons of a fat like coconut oil, ghee (clarified butter), or olive oil.
Then add desired amount of spice blend. Let it sizzle while the flavors are extracted into the oil.
Then add in other aromatics like garlic, ginger, and onions and sauté. Then add in other ingredients.
MY SPICE BLENDS
All three of my spice blends - everyday, warming, and kitchidee blends, are great with any type of savory foods including sauces, curries, lentils and bean, vegetables and even rice! I tend to use the everyday blend as the name suggests in day to day cooking. The simple combination of cumin-corainder-turmeric acts a digestive aid for plant-based foods especially proteins. In combination with fresh ginger, it helps prevent gas and bloating.
EVERYDAY SPICE BLEND FOR CURRIED SKILLET POTATOES WITH PEAS AND CAULIFLOWER
MAKES 4 SERVINGS
2 cups medium diced potatoes
2 cups cauliflower florets, washed and separated
1 cup frozen peas
1 cup diced onion
1 tablespoon grated fresh ginger (peel ginger with the edge of blunt knife before grating)
1 teaspoon finely chopped garlic
2 heaped teaspoons Everyday Blend
1 tsp raw Cumin seeds
Oil for spices
Salt to taste
Chopped cilantro for garnish
In a medium hot skillet, add 3 tablespoons of a fat. Add the raw cumin; allow it to sizzle for a minute; then add the blend - allow it to sizzle for another minute until the aromas are released.
Add diced onion, ginger, and garlic. Sauté until onions are translucent.
Add all veggies and salt. Cover, lower heat and let veggies steam in their own liquid.
Uncover and stir veggies so they don’t stick or burn.
Adjust heat and cover to allow veggies to cook all the way, stirring every now and then to ensure even cooking.
Garnish with chopped cilantro when done. Enjoy as a side to any meal.
WARMING BLEND LENTIL SOUP
MAKES 4 SERVINGS
2 cups French or Mung lentils
1 cup diced onion
1 teaspoon grated fresh ginger (Peel ginger with the edge of blunt knife before grating)
1 teaspoon finely chopped garlic
1 juicy lemon
Chopped cilantro for garnish
2 heaped teaspoons Warming Blend
1 tsp raw Cumin seeds
Oil for spices
Salt to taste
In a medium hot saucepan, add 3 tablespoons of a fat. Add the raw cumin; allow it to sizzle for a minute; then add the blend - allow it to sizzle for another minute until the aromas are released.
Add diced onion, ginger, and garlic. Sauté until onions are translucent.
Add lentils and four cups water. Cover, lower heat and let lentils cook for about twenty minutes. Check on the pot at that time and allow them to cook until done.
Add salt to taste. Shut off heat and add a dash of fresh lemon juice.
Garnish with chopped cilantro when done. Enjoy as soup with some Pita bread or eat with a bowl of rice and curried vegetables as a complete plant-based meal.
WARMING BLEND FRAGRANT RICE PILAF
MAKES 4 SERVINGS
1 cup Basmati Rice, washed and drained
1 tsp warming blend
1 teaspoon finely chopped garlic
½ cup full-fat coconut milk
Salt to taste
Heat a heavy bottom pot and add the coconut milk along with the garlic and spices. When the mixture starts to boil, add washed rice and 2 cups water. Add salt to taste. Lower heat, cover and cook for about 18-20 minutes until rice is done.
Alternately, pre-heat oven to 350F. Combine all ingredients in an oven safe glass baking dish. Cover with a lid or aluminum foil. Cook for 30 minutes, uncover and check done-ness. Cook for a few more minutes if desired until rice is done. Enjoy!
KITCHIDEE SPICE BLEND
Kitchidee at its simplest is a porridge, one-pot meal that is usually a cooked grain plus a cooked lentil, appropriately spiced. For detox and digestive rest purposes, usually white rice and Mung lentil are used.
To make enough for a few meals, or serve four:
1 cup jasmine white rice
½ cup split yellow mung or whole green mung (cook time varies)
Spices – 2-3 tablespoons peeled and grated ginger, 1 tablespoon of Kitchidee spice blend
Seasonal veggies, cleaned and diced evenly, fresh chopped cilantro to taste
Ghee or coconut oil – 3 tablespoons
Optional: a large bunch of seasonal greens - arugula, spinach, fenugreek etc.
Cook the rice and lentils separate
If using whole lentils, soak them for a couple of hours in hot water.
If using split Mung, it can be washed and cooked in 1-2 cups of water over the stove top, covering lightly, until mushy and done. Whole mung takes a bit longer to cook.
In a large, heavy bottom skillet, heat the ghee or coconut oil. Add in all the spices. Sauté them for a minute or two.
Add the veggies, cover and let steam until desired doneness.
Add in the cooked rice and lentils, and run a potato masher through the Kitchidee, making sure all the parts come together in a soupy whole.
Add sea salt to taste
If using greens, add them, mix throughly and allow a minute or two for them to steam in the pot.
Shut off heat.
Garnish with fresh cilantro.
Enjoy warm with a drizzle of ghee or coconut oil.
