Recipe Ideas for your Never Not Eating Spice Blends — Chraime RSS



Whole Roasted Cauliflower

The Stuff: 1 head cauliflower 1 tablespoon grapeseed oil 1 ½ cups tahini or full fat Greek yogurt 1 lime, zested and juiced 4 tablespoons Never Not Eating spice of choice 2 teaspoons kosher salt 1 teaspoon ground black pepper ½ cup feta, or similar, crumbled Toasted pine nuts and pomegranate arils for garnish The Method: Preheat the oven to 400°F and lightly grease a baking sheet. Trim your cauliflower. In a bowl combine all ingredients, and then coat the cauliflower well, be sure to get your hands dirty because licking them off is half the fun of this recipe. Put the coated cauliflower on the tray and roast 30-40 minutes, until the surface is dry and browned. Let it...

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Matbucha

The Stuff: 6 ripe plum tomatoes 1 red pepper, chopped into ¼ inch pieces 1 chipotle pepper, chopped 5 garlic cloves, finely chopped ¼ cup vegetable oil 1 tablespoon red wine vinegar 1 teaspoon kosher salt 1 teaspoon Never Not Eating Chraime The Method: Place the tomatoes in a deep, heatproof bowl. Pour enough boiling water over the tomatoes to cover and set them aside for a few minutes. Drain the water and peel the tomatoes (you can skip this step if you don’t mind the skins). Cut the tomatoes into ½ inch cubes. Place the tomatoes into a dry saucepan over medium low heat. Add the bell pepper, chipotle pepper, and garlic. Cook, stirring every once in a while...

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Shakshuka

The Stuff: 2 tablespoons oil 3 cloves garlic, diced 1 medium onion, diced (optional) 1 red pepper, diced (optional) 4 large tomatoes, diced (you can also peel the tomatoes if you want a finer texture to the sauce) 2 tablespoons tomato paste 2 tablespoons Never Not Eating Chraime 1 teaspoon cumin ½ teaspoon turmeric Salt and pepper to taste 4 eggs Never Not Eating Za'atar for garnish Other optional add ins: cooked sausage, fried salami, corn, eggplant, hot peppers, spinach, chickpeas, feta, mozzarella The Method: Head the oil in a deep skillet and your garlic until soft. If you are using onion and pepper, add and cook until soft. Add your tomatoes and seasonings and reduce to medium low heat, cooking...

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Green Shakshuka

The Stuff: 1 large onion, diced 2-3 cloves garlic, minced ¼ cup olive oil, divided 4 cups fresh spinach, chopped 2 cups fresh chard, chopped 2 cups baby kale, chopped 1 cup roughly chopped parsley 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon Never Not Eating Sumac S&P 1 teaspoon turmeric Salt and pepper, to taste 6 large eggs ¾ cup feta, for crumbling on top Never Not Eating Chraime and coarsely chopped parsley for serving The Method: Heat 2 Tbsp olive oil over medium-high heat in a skillet or cast iron pan. Add the onion and cook for 4 minutes, until softened. Add the garlic and cook for another minute, and then season with the cumin, paprika, pepper, salt,...

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Russian-ish Dressing

  The Stuff: 2 tablespoons mayonaise  1 tablespoon ketchup ¼ teaspoon onion powder ¼ teaspoon Never Not Eating Chraime Spice Dash of Worcestershire sauce Dash of hot sauce Pinch dried parsley The Method: Add ingredients to a bowl and whisk well.

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