By: Erin Paly
One of the best things about Karen’s Spice Kitchen is that the dishes made with our spice packets are easy and quick to prepare. Included in the packet with the spices, you receive simple instructions on how to make the dish, but our spice blends are so versatile, it’s easy to be creative with them. If you have any ideas of how to use our spices in a unique way, we’d love to hear about them (and see photos!) and we will share them with our customers and credit you!
Here are some of our ideas that may help you spark some creativity of your own:
Happy cooking!
To order or to learn more, check out our website: www.karensspicekitchen.com and please share with all of your family and friends!
Thai Satay Dipping Sauce
Delicious for dipping grilled steak, chicken or fish.
You will need:
½ packet Karen’s Spice Kitchen Thai Satay spice blend
1 cup coconut milk
1-2 tablespoons honey, maple syrup, agave syrup or sugar to taste
1 cup peanut butter
Method:
Add all ingredients in a saucepan. Cook on low heat and stir until sauce is formed. Add more peanut butter if a thicker sauce is desired.
Hungarian Goulash
You will need:
1 packet Karen’s Spice Kitchen Hungarian Chicken/Fish spice blend
2 tablespoons cooking oil
2-3 lb. beef cut into small pieces
1 large onion, chopped
1 small can tomato paste
1 cup beef broth or water
Method:
In a 5 qt. pot, cook the onions in the oil until translucent.
Add the contents of the spice packet.
Cook for a few seconds until fragrant.
Add the beef and stir to coat with the onion and spice mixture.
Add the tomato paste and broth and mix together.
Simmer for 1½ - 2 hours until tender.
Serve over noodles, Basmati rice, cauliflower rice or quinoa.
Enjoy!
Meatballs in Curry Sauce
Great as “finger food” for parties and large gatherings or as a meal
You will need:
1 packet Karen’s Spice Kitchen Chicken & Chickpea Curry spice blend
2-3 pounds frozen meatballs
2 onions, chopped
3 cloves garlic, crushed
2 tablespoons cooking oil
1 tablespoon lemon juice
1 small can tomato paste
2 cups chicken broth or water
Method:
In a 5 qt. pot, cook the onions in the oil until translucent.
Add the garlic and cook for a minute more.
Add the contents of the spice packet.
Cook for a few seconds until fragrant.
Add the tomato paste, lemon juice and broth or water and mix together.
Cook for a few minutes, stirring occasionally until the sauce starts to bubble.
Add the meatballs.
Simmer for 30-40 minutes on stovetop or transfer to a crock pot and cook on high for 1-2 hours.
Serve with toothpicks as “finger food” or over noodles, Basmati rice, cauliflower rice or quinoa.
Enjoy!
Mulligatawny Soup
Mulligatawny is a soup which originated from South Indian cuisine. The name originates from the Tamil words miḷagāy or miḷagu, and taṇṇi. It can be made with chicken or just vegetables.
You will need:
1 whole cooked chicken, shredded and cut into little pieces (can leave out the chicken if you want to make the soup vegetarian)
2 tablespoons cooking oil
1 onion, chopped
2 large carrots, chopped
3 sticks celery, chopped
½ packet Karen’s Spice Kitchen South Indian Veggie Curry spice blend (don’t use the cinnamon stick)
1 cup red lentils
2 tablespoons tomato paste
1 large carton (32 oz.) chicken or vegetable broth
6 cups water
Salt to taste
If making the soup vegetarian, any other veggies of your choice like zucchini, squash, kale, green beans, mushrooms etc. can be used.
Method:
In a large soup pot. cook the onions in the oil until translucent.
Add ½ the packet of spices (but not the cinnamon stick).
Add the carrots and celery and cook for a few minutes.
Add the other ingredients except the salt and simmer for 45-60 minutes.
Add salt to taste.
Enjoy!
We'd love to hear from you. Let us know what you loved about Karen's Spice Kitchen. http://www.karensspicekitchen.com/read-more-stories