Carefree Spice Company LLC

03/26/2020

Sweet Potato and Carrot Soup can be a healthy and excellent meal for the family, to save time it can be made ahead.

Sweet Potato and Carrot Soup
Butter ¼ cup
Onion, peeled, roughly chopped 2 each
Curry Powder 4 teaspoons
Carrots peeled and roughly chopped 1 lb.
Sweet Potatoes peeled and roughly chopped 1 ½ lbs.
Water 3 qts.*
Vegetable base 3 tablespoons*
(or 3 qtrs.’ of vegetable broth)
Fuji Apple peeled, cored and roughly chopped 1 each
Honey 2 Tablespoons
Sea Salt to taste
White Pepper to taste
IF using vegetable base watch salt content.

Procedure:
1) In a large pot melt butter add onions and the curry powder stir and heat just until you smell the curry and remove from heat for about 3 minutes to bloom the flavor or the curry. Return to heat. Mix the vegetable bale and water together well.
2) Add carrots, sweet potatoes water and vegetable base mix or vegetable broth bring to a simmer and cook 30 minutes.
3) After 30 minutes add apple, honey and cook 5 minutes. When finished puree the soup in a blender being careful, perhaps blend in two batches. Once it’s pureed taste for salt and pepper.

03/25/2020

In our efforts to make things easy; we have Rubs for steaks such as Montreal Style Steak Seasoning, Ancho Chile Rub, Coffee-Chili Rub, and more. www.carefreespicecompany.com
and we can get an order out today!

03/23/2020

Mediterranean “Fried Rice”

Kitchen tip:
Sometimes old really is better than new: Just-cooked rice is sticky and turns out soggy when fried. For that distinctive chewy bite, use day-old rice from the refrigerator that's dried out a bit.
YIELD: 4 SERVINGS
Ingredients
• 1 lemon
• 2 tbsp. extra-virgin olive oil
• 1 lb. Lean ground beef or lamb
• 2 cloves garlic, finely chopped
• kosher salt
• Freshly ground black pepper
• 4 c. cooked long-grain rice (cold leftovers are best)
• 2 tsp. Advieh find it on our website under blends.
• 1 pt. grape or cherry tomatoes, halved
• 1/2 seedless cucumber, cut into 1/4" pieces
• 2 Scallions, Sliced
• 1/4 c. fresh mint, roughly chopped
• Crumbled feta cheese, for serving
Directions
1. Finely grate the zest of the lemon, then cut the lemon in half. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes (spoon off and discard any excess fat). Add the garlic, Advieh and 1⁄4 teaspoon each salt and pepper and cook, stirring, for 1 minute; toss with the lemon zest. Transfer the beef to a bowl and squeeze the juice of half a lemon on top.
2. Wash and dry the skillet, then heat the remaining tablespoon oil over medium-high heat. Add the rice, 1⁄4 teaspoon each salt and pepper. Cook, tossing occasionally, until the rice begins to crisp at the edges, about 5 minutes. Fold in the beef mixture and remove from heat.
3. Meanwhile, squeeze the juice of the remaining lemon half into a medium bowl. Toss with the tomatoes, cucumber, scallions, and 1⁄4 teaspoon each salt and pepper. Fold in the mint and serve over the rice. Top with crumbled feta, if desired.

03/22/2020

Here's a Spinach Salad that can be a great start for dinner or a entrée salad for some and it's very healthy.

Baby Spinach with Dates and Almonds
White wine Vinegar 1 Tablespoon
Red Onion thinly sliced ½ medium
Medjool Dates, pitted, quartered and cut lengthwise 3 ounces
Butter, unsalted 2 Tablespoons
Pita bread small, torn into pieces 2 each or 1 medium
Almonds, unsalted chopped ½ cup
Sumac 2 teaspoons
Chile Flakes ½ teaspoons
Lemon juice fresh 2 Tablespoons
Sea Salt

Step 1
1) Put Vinegar, dates, onion and a pinch of salt in a bowl toss with your fingers let marinade for 20 minutes, drain and discard liquid, set aside
2) In a small pan heat butter and put torn pieces of pita and almonds in the pan and toast toa golden brown and crispy bread. Remove from heat and add Sumac and Chile flakes stir to coat. Cool.
3) At service time Toss Spinach in a bowl with the Pita Mix and red Onion mix.
4) You could certainly garnish with Pomegranate seeds and perhaps a sprout such as radish Sprouts.

03/21/2020

Moroccan Chicken Kebabs
Chicken Thighs, boneless, skinless cut into 2” pieces 2 lbs
Moroccan Seasoning ( www.carefreespicecompany.com/blends) 2 Tablespoons
Lemon 1 each
Olive Oil 1 Tablespoon

Garlic Sauce:
Garlic, minced 2 teaspoons
Olive oil 1/2 cup
Yogurt, Greek ¼ cup

Mint for serving 2 spigs
Tomatoes, chopped for serving 1 cup
Additional Yogurt if desired
Warm Pita Bread for serving
Skewers (Preferred Metal)
Procedure:
1) Mix Moroccan Seasoning with a squeeze of lemon to begin a paste, then add the olive oil. Marinate Chicken then skewer
2) Garlic –Yogurt, smash garlic with a pinch of kosher salt, to a paste, slowly add oil to emulsify, fold into yogurt.
3) Grilled Skewers and squeeze remaining lemon over before serving.
Serve with toppings and pita or naan bread, or over Rice.

03/20/2020

Healthy, quick and so good! This fish dish can be made with any white fish such as Sea Bass, Cod, Barramundi, halibut even sole or Tilapia just watch how long you cook it based on it's size and thinness.

Your need Fish fillets b***d of your choice. I will use Cod as my example.

Baked Cod with Anchovy Black Olive, Tomato and Oregano

Fish Fillets 5-6 ounces 4 each
Roma Tomato, seed and diced 2 each
Kalamata Olives or Black Italian, chopped 8 each
Shallot minced ½ small
Anchovy fillets rinsed 2 each
Garlic 1 clove *
Extra virgin Olive Oi 2 Tablespoons
Bread crumbs white only slightly toasted** l/4 cup
Fresh Oregano or Basil picked and torn 2 Tablespoons
Lemon Juice fresh squeeze ½ lemon
• * using the side of the blade on a knife blade smash garlic and anchovy with a pinch of salt to paste be careful here the olives have a salty taste.
• **Use only the white part of good Italian bread or Panko Bread Crumbs another substitute would be crushed Ritz crackers
Procedure
1) Place fish fillets on lined baking pan,
2) In a small bowl mix Garlic paste, 1 Tablespoon Olive oil, lemon juice and pinch of pepper. Spread the Fillets with a tablespoon of the dressing and top with Bread crumbs place in 400 degree oven. Cook until fish is just close to (under done) done as it will continue to cook as you finish the dish
3) When the fish is at that point remove from oven, crumbs should be light gold brown.
4) Meanwhile toss the tomatoes, olives, shallot, remaining Olive oil and Lemon juice, Tear the Oregano or Basil or use scissors to cut it.
5) To serve place fillets on a four plates spoon topping on each and garnish with the Herbs.

03/19/2020

Salt and Black Pepper Chicken

This can be done with Skin on Chicken Breast or Thighs I use thighs.

You will need Sichuan Pepper Corn for the real flavor, you can order our Sichuan Pepper Corn Blend on our website.

Sichuan Peppercorn Blend 1/4 cup or
2 tbsp Sichuan peppercorns
1 tbsp black peppercorns
1 tbsp sea salt

4 chicken thighs, skin-on
1 tbsp vegetable oil
lettuce leaves to serve
lime wedges to serve

Marinade:
¼ cup soy sauce
2 tbsp Chinese Shaoxing wine or cooking sherry or Chicken Stock
1 tsp dark sweet soy sauce Available online or Asian markets.
½ tsp garlic powder

Instructions
STEP 1

In a dry pan on the stove over medium heat add the Sichuan Peppercorn and black peppercorn and toast the Sichuan peppercorns and Black peppercorns until they are fragrant. remove to motor or Spice grinder and grind to a nice grind add salt. Have ready for later use in this recipe.

Step 2
Combine the marinade ingredients then chicken with the marinade ingredients.

STEP 3
Heat a non-stick pan over medium-high heat. When the pan is hot, add the oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. Cook for 10 minutes or until the skin is a dark golden color. Then turn chicken over and cook for a further 2-3 minutes or until cooked through.

STEP 4
Slice the chicken and sprinkle with the pepper salt. Serve with lettuce leaves and lime wedges. Rice and vegetable such as Sautéed Chinese Broccoli or our Broccolini or green beans. I have done it with green beans and cherry tomatoes with a splash of soy and grated fresh garlic and ginger.

03/18/2020

Okay we've stocked up on Minced meats or what we call Ground Hamburger, Ground Pork or Chicken or Turkey and we are looking for ideas. Here's a good recipe that's fairly easy.

Charcoal or Gas grill
Metal or Wooden Skewers Heat charcoal or Gas grill, if using wooden skewers soak in water for 20 minutes.

Mix Meat, Onion, Parsley, Mint, and at least half the spice blend. cook a small sample for taste. Use remaining spices as desired. Mix Well.

Ground Beef 1 1/2 pounds
Onion, minced or grated 1 each
Parsley 1/4 cup
Mint 1/4 cup
Lebanese 7 spice * Carefree Spice or available at some stores
If not available in a small bowl mix 1/2 teaspoon each: Cayenne, Allspice ground, Black Pepper and Sea Salt.

Mix Meat, Onion, Parsley, Mint, and at least half the spice blend. cook a small sample for taste. Use remaining spices as desired. Mix Well. Form into even logs; wet your hands and work mix around skewers and form to look like photo. Grill and cook Turing carefully until just cooked, remove and tent with foil. Serve with a Tzatziki sauce ( Yogurt cucumber sauce)

1 small tub 5% Fage Yogurt, 2 small Persian cucumbers or 1/2 peeled English cucumber grated, 1 clove garlic 1 tablespoon died mint or fresh mint minced juice of one lemon, Salt and black pepper ( some add fresh dill that's actually more Greek) Mix well and chilled until service. Serve this with Flat bread, or Pita , tomatoes perhaps some Feta , olives, Sliced red onion or if available Picked Onion, Arabic Pickles etc.

03/18/2020

Easy Four Ingredient Korean Ribs.
Ribs, we use St. Louis Cut but choose the meatiest you may have available. Remove prom package and rinse well, Pat dry with paper towel and on bottom side is a membrane. Slide a heavy fork under the membrane at the bone, pull up steady grip and grab with paper towel pull up and remove membrane from end to end. With a knife cut from bottom of rib between bones 1/2" cuts. Season both sides with sea salt.

For the Sauce:

Gochujang* Korean spice paste 1/2 cup
Ketchup 1/2 cup
Garlic Chili Sauce or other Hot sauce* 2 teaspoons or to taste. Combine. Divided one for now one for basting later.

* Siracha or your favorite. If you like hot and sweet use a sweet Chili Sauce.

Preheat oven to 225-250 degrees. Prepare two sheet pans with foil no one likes clean up.

Brush or rub ribs on both sides with one part of the sauce.
Wrap rack tightly with two sheets of foil; seal at both ends to form a package so it does not leak.
Roast in preheated oven for 2 hours. Remove ribs from oven and increase heat to 375-390 degrees. Carefully open parcel and transfer ribs to a clean tray using a rubber spatula or spoon scrap up thick sauce and cooking juices pour them onto the ribs, spread with a brush or spoon and then add the reserved sauce from before and coat both sides. Place ribs back into oven uncovered for about 10 minutes we are looking for a little char; if you use the broiler watch it carefully as the sugars may burn.

I like to serve this with a Cole Slaw made with a Peanut satay Dressing. (recipe separate post)

This sauce can be used for Pork chops, Pork Steaks, Chicken or Chicken wings.

03/18/2020

If you all need help reinventing meal plans, stretching budget. Leftovers new ideas. We can help! Send request, check out our blends, recipes. We will be posting more recipe ideas soon.

03/17/2020

Our current state gives us AZ chance to slow down; so check out our blends, try some of the recipes and send timevwith family.
Www.carefreespicecompany.com/blends

As a professional chef our master mixer knows the value of freshness and flavor. We also know that setting up success starts with consistency. Throughout our professional careers we made spice blends and mixes so that we achieved the desired flavor outcome. Our herbs and spices are the freshest we c...

03/17/2020

While I'm in the hospital I still want to keep everyone enjoying being at home. It's St. Patrick's Day. Did you know Corned beef and cabbage is not Irish it was twisted in NY.

And how it came to be a “traditional” Irish dish.