Tag Archives: #recipes

Baked Sea Scallops

  • 16 sea scallops, rinsed and drained (**see substitutions below)
  • 5 tablespoons unsalted butter, melted
  • 5 cloves garlic, minced
  • 2 shallots, chopped
  • 3 pinches ground nutmeg
  • 1 pinch salt and pepper (to taste)
  • 1 cup bread crumbs
  • 4 tablespoons olive oil
  • ¼ cup chopped fresh parsley
  • 1 lemon wedges for garnish
Photo by Tanya Gorelova on Pexels.com

Preheat oven to 425 degrees F.

Place scallops, melted butter, garlic, and shallots in a bowl. Season with nutmeg, salt, and pepper. Stir gently to combine. Transfer to a casserole dish.

In a separate bowl, combine bread crumbs and olive oil, then sprinkle on top of scallops.

Bake in preheated oven until crumbs are brown and scallops are done, about 11 to 14 minutes. Top with chopped parsley, and serve with lemon wedges on the side.

**Substitutions: If you are not a fan of scallops, you can swap them out for ½-1 lb of shrimp or white fish. The cooking time should be adjusted to 8-12 minutes for shrimp. Cooking time for fish should be about the same as for scallops, but it will depend on the thickness of the pieces.

Coriander Drop Cookies

·         1 cup vegetable shortening

·         1 cup sugar

·         1 teaspoon vanilla extract

·         2 eggs

·         3 cups flour

·         1 teaspoon baking powder

·         3⁄4 teaspoon salt

·         2 teaspoons coriander

Preheat oven to 400 degrees F.

Cream the shortening until fluffy, then gradually add in the sugar and beat until light.

Add the vanilla, then the eggs, one at a time, beating after each egg until blended.

Sift together the flour, baking powder, salt, and coriander.

Add the sifted dry ingredients to the shortening-egg mixture and mix well.

Drop by teaspoonfuls onto a lightly greased cookie sheet; you can also use parchment paper or silicone sheet instead of greasing the cookie sheet.

Bake about 10 minutes until done.

Buttermilk Ranch Dressing

Makes about 1 1/2 cups

  • 1 cup buttermilk
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/8 teaspoon paprika
  • 1/4 teaspoon mustard powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 Tbsp chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)

In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.

Store covered in the fridge for up to a week.

Spice Blends

Jamaican Jerk Seasoning

Spread some on salmon or ribs before grilling or add into a brown sugar marinade for chicken.

  • 1 tablespoon garlic powder
  • 2 to 3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Combine all ingredients; store in an airtight container for up to 3 months.

Baharat Seasoning

Baharat, a Middle Eastern spice combines cardamom, coriander seeds, cinnamon, and cloves. Stir some into your next vegetable dish, or mix some with lime juice and oil for a savory marinade.

  • 1 1/2 tablespoons dried mint
    • 1 tablespoon dried oregano
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons ground nutmeg
    • 1 tablespoon ground black pepper**

Using a spice grinder or mortar and pestle, mash the ingredients together for 2 to 3 minutes.

**You can substitute white pepper if you want a less spicy blend.

Cajun Seasoning

Makes about 2 cups

  • 4 tablespoons paprika
    • 3 tablespoons dried granulated onion
    • 3 tablespoons dried granulated garlic
    • 1/4 cup cayenne pepper
    • 2 tablespoons white pepper
    • 3 tablespoons finely ground black pepper
    • 1 1/2 tablespoons ground thyme
    • 1 1/2 tablespoons ground oregano
    • 2 tablespoons ground New Mexican chile
    • 1 tablespoon ground chipotle chile

Combine the paprika, onion, garlic, cayenne, white pepper, black pepper, thyme, oregano, New Mexican chile, and chipotle chile in a bowl. Store in a covered container up to 6 months.

Substitutions: You can use hot or smoked paprika instead of regular to change the flavor. This recipe doesn’t call for any salt, do remember to salt your ingredients in addition to using the spice in a recipe.

Everything Bagel Spice

  • 2 ½ teaspoons poppy seeds
  • 2 ½ teaspoons sesame seeds
  • 1 teaspoon salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder

Combine ingredients together and store in an airtight jar.

Garam Malsala Powder

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place.

Five-Spice Powder

3 tablespoons cinnamon
6 star anise or 2 teaspoons anise seeds
1 1⁄2 teaspoons fennel seeds
1 1⁄2 teaspoons Szechuan peppercorns or 1 1/2 teaspoons whole black peppercorns
3⁄4 teaspoon ground cloves

Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container. It will keep up to 2 months.

Note: For a more intense flavor, toast the whole spices in a dry pan for a few minutes.

Curries

Any leftover curry powder would be delicious mixed into deviled eggs, sprinkled over quartered new potatoes before roasting, or stirred into yogurt and served with pita chips or warm naan. Perfect for use in soups, stews, curries. Try sprinkling on fried potatoes or scrambled eggs.

Curry Powder 1

Makes about 3 tablespoons

  • 2 dried red chiles, stemmed
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon turmeric

Combine chiles, coriander seeds, fennel seeds, and cumin seeds in small bowl. Add cold water to cover, then drain. Place drained mixture in heavy small skillet. Dry-roast over medium-low heat until seeds are dry, slightly darker in color, and beginning to pop, stirring occasionally, 3 to 4 minutes. Remove from pan from heat, and let cool in skillet.

Place nutmeg, white pepper, and turmeric in spice mill or grinder. Add the cooled spice mixture, then grind to powder. Store in a cool place in an airtight container.

Curry Powder 2

Makes about 1/2 cup

  • 2 tablespoons whole cumin seeds, toasted
  • 2 tablespoons whole cardamom seeds, toasted
  • 2 tablespoons whole coriander seeds, toasted
  • 1/4 cup ground turmeric
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne

Add ingredients to a spice grinder or mortar and pestle and grind up. Place in a small jar with airtight lid and shake to combine. Store in a cool dry place for up to 6 months. When ready to use, add to dishes according to taste.

Curry Powder 3

  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 tsp ground black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp cayenne pepper or ground chilies

Add all spices to a small jar and shake. Store in airtight jar for up to 3 months.

Sweet and Mild Curry Blend

Makes 1/4 cup

2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon fennel seed, crushed
1⁄2 teaspoon clove
1⁄2 teaspoon ground mustard
1⁄4 teaspoon black pepper
1⁄8 teaspoon cayenne pepper (optional)

Combine all ingredients, and store in a glass or plastic container with a tight-fitting lid.

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