Hi, I'm Karen. When I was about five years old, I was first introduced to curry by my father and I instantly fell in love with the rich aroma and complex taste of one of the world's most delectable dishes. Since I was a young girl, I have spent countless hours experimenting with spices, perfecting recipes, and creating gourmet, restaurant quality dishes with love. I hope you'll enjoy them and be as hooked as I am!
American Brew Stew ®
Asheville Brew Stew ™
Beef Madras Spice Blend
Bobotie - South African Curried Meatloaf Spice Blend
Butter Chicken Spice Blend
Chicken and Chickpea Curry Spice Blend
Chicken or Lamb Korma Spice Blend
Chicken Tikka Masala Spice Blend
Hungarian Paprika Chicken or Fish
Lamb Rogan Josh Spice Blend
Mango Chicken Curry Spice Blend
Massaman Chicken or Beef Curry Spice Blend
Middle Eastern Burgers or Kabobs
Moroccan Chicken or Lamb Curry Spice Blend
Shrimp Curry Spice Blend
South Indian Veggie Curry Spice Blend
Thai Chicken Satay Spice Blend
Karen's Spice Kitchen Suggested Side Dishes
BACON AND PEA SALAD
Ingredients
4 cups frozen peas (about 16 ounces), thawed
1/2 cup shredded sharp cheddar cheese
1/2 cup ranch salad dressing
1/3 cup chopped red onion
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
To prepare:
Combine all ingredients except the bacon and mix it together. Refrigerate, covered, at least 30 minutes. Stir in the bacon before serving.
GREEN BEAN SALAD WITH TOASTED ALMONDS AND FETA CHEESE
Ingredients
1/3 cup sliced almonds, toasted
1-pound cooked green beans cut into 2-3” pieces
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons mustard
1 clove garlic, minced
½ teaspoon salt
¼ cup crumbled feta cheese
Ground black pepper to taste
Pinch red pepper flakes
To prepare:
Whisk together the olive oil, lemon juice, mustard. garlic, black pepper, red pepper flakes and salt. Mix this dressing into the beans. Top with feta cheese and toasted almonds.
ISRAELI SALAD
Ingredients
6 cucumbers, diced
4 Roma tomatoes, seeded and diced
5 green onions, sliced (optional)
1 red bell pepper, seeded and diced
1/3 cup chopped garlic (optional)
1 cup chopped fresh parsley
½ cup minced fresh mint leaves (optional)
½ cup olive oil
2 tablespoons fresh lemon juice
Salt and black pepper
To prepare:
Mix all ingredients together, season with salt and pepper to taste. Enjoy!
LEMONY CABBAGE SALAD WITH MINT
Ingredients
1 cup fresh lemon juice
¼ cup dried mint or chopped fresh mint leaves
1 medium head cabbage, thinly sliced
2 teaspoons salt
¼ cup olive oil
To prepare:
Combine lemon juice and mint in a bowl.
Add cabbage and salt. Toss cabbage with your hands to soften it a bit. Add the olive oil and chill for up to 12 hours before serving.
LETTUCE AND PEAR SALAD
Ingredients:
10 oz. arugula or your favorite lettuce, torn into bite-size pieces
3 pears - peeled, cored, and chopped
5 ounces Roquefort, goat or feta cheese, crumbled
1 avocado - peeled, pitted, and diced
½ cup thinly sliced green onions
½ cup pecans or nuts of your choice
To prepare:
Toss together and add your favorite dressing. Enjoy!
RAW KALE SALAD
Ingredients
1 bunch kale
¼ cup raisins or currants
¼ cup toasted pine nuts, sliced almonds, or pumpkin seeds
1 Tablespoon lemon juice
1 Tablespoon extra virgin olive oil
Salt and pepper to taste
To prepare:
Wash kale and strip the leaves off the stems.
Chop and put in a bowl. Add the olive oil, lemon juice, salt, and pepper. Mix together well.
Add the raisins/currants and the nuts/seeds and mix again. Enjoy!
Variations: Add grated raw apple or grapefruit pieces and/or grated cheese.
ROASTED BEET AND CHEESE SALAD
Ingredients
4 medium beets, roasted and sliced thinly into wedges with skins removed and cooled
2 cups arugula
2 medium tomatoes sliced thinly or 1 cup cherry tomatoes, halved
1 fennel bulb sliced/shaved thinly
2 ounces goat or feta cheese
To prepare:
Combine beets, arugula, tomatoes, and fennel in a bowl. Toss with your favorite dressing and top with goat or feta cheese.
SHAVED BRUSSELS SPROUTS SALAD
Ingredients:
1-pound Brussels sprouts
1/2 cup toasted walnuts, coarsely chopped
3 tablespoons finely grated parmesan cheese
Juice and zest of 1 lemon
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
To prepare:
Using an adjustable-blade slicer, thinly slice leaves of Brussels sprouts into a medium bowl.
Add walnuts and cheese.
Add lemon zest and juice.
Drizzle with olive oil. Season with salt and pepper and toss to combine.
SHAVED FENNEL SALAD
Ingredients:
1 large fennel bulb
1 cucumber
1 crispy apple
2 tablespoons olive oil
¼ teaspoon ground black pepper
1 teaspoon lemon juice
Slice the fennel, apple, and cucumber very thinly (can use a vegetable peeler)
To prepare:
Mix together in a bowl and toss with olive oil, salt, pepper, and lemon juice. Delicious cold or served at room temperature
SIMPLE BROCCOLI SALAD
Ingredients
8 cups broccoli florets, lightly cooked
1 cup bacon, cooked and chopped finely (optional)
½ cup red onion, minced
½ cup toasted sunflower seeds
1 cup raisins
To prepare:
Toss all ingredients with your favorite dressing. Chill for an hour or serve immediately.
SPINACH AND STRAWBERRY SALAD
Ingredients
10 ounces fresh spinach - rinsed, dried, and torn into bite-size pieces
1-quart strawberries - cleaned, hulled, and sliced
¼ cup almonds, blanched and slivered
To prepare:
Toss together and top with salad dressing of your choice. Enjoy!