Spiced recipes - 2 recipes
Top rated Spiced recipes
Lamb Meatballs with spiced tomato sauce, mint, and feta
By Chezlamere
courtesy The A.O.C Cookbook Suzanne Goin pic copied from book with cellphone
- 3/4 cup finely diced onion
- 1/4 cup heavy cream
- 2 XL egg yolks
- 1/2 tsp ground cinnamon
- 1 tsp crushed aleppo pepper
- pinch cayenne pepper
- 2 lbs ground lamb (or beef/pork combo)
- 1 cup fresh breadcrumbs
- 1/4 cup chopped flat leaf parsley
- 1 recipe spiced tomato sauce (recipe follows)
- 1/4 cup olive oil
- 1/4 lb feta cheese
- 2 tbsp sliced mint leaves
- salt and pepper
- Spiced tomato sauce
- 3 cups canned san marzano or muir glen tomatoes (or italian plum)
- 1/2 tsp cumin seeds
- 3 tbsp olive oil (i use grape seed)
- 1 small sprig rosemary
- 1 chile de arbol, crumbled
- 1 cup diced onion
- 1 tsp thyme leaves
- pinch ground cinnamon
- pinch cayenne pepper
- 1 bag leaf
- 1/2 tsp sugar
- 1/4 c freshly squeezed orange juice plus 3 inch strip of orange zest
- salt and pepper
Cranberry Avocado Salad with Candied Spiced Almonds & Sweet White Balsamic Vinaigrette
By Johanna
This salad is perfect for a quick lunch, a fancy brunch, a lovely side salad or a complete meal with chicken, shrim...
- DRESSING:
- 1/2 cup sugar (60g)
- 1 1/2 tablespoons poppy seeds
- 1 1/2 tablespoons sesame seeds
- 1 teaspoon paprika
- 2 teaspoons dried mustard
- 1 tablespoon minced sweet onion
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup white balsamic vinegar (120 ml)
- 1/3 cup vegetable oil (70 ml)
- 1/3 cup extra virgin olive oil (70 ml)
- SALAD:
- 12 ounces baby spinach, arugula, field greens (340g)
- 1 small bunch cilantro, washed and dried, leaves removed whole from stems
- 2 medium avocados, peeled and halved
- 1 1/2 cups dried cranberries (115g)
- 1 1/2 cups candied spiced almonds (115g) recipe to follow
- CANDIED SPICED ALMONDS:
- 5 cups almonds, sliced, or a 1 pound package (600g)
- 1/2 cup sugar (100g)
- 3 tablespoons butter
- 2 teaspoons cinnamon
- 1 teaspoon cumin
- 1 teaspoons smoked paprika, or more to taste
- Sea salt
Any burning questions? Our chefs answer!