Recipe Ideas for your Never Not Eating Spice Blends RSS



Israeli Spiced Esquites (Mexican Street Corn Salad)

  The Stuff: 4 cobs of fresh corn (you can use fresh or canned but you have to drain well and dry with paper towel before cooking) 1 red pepper, diced 2 tablespoons chilli powder 2 tablespoons cumin 1 tablespoon smoked paprika 1 tablespoon Never Not Eating Za’atar 1 teaspoon Never Not Eating Sumac S&P Salt and pepper to taste ¼ cup olive oil ¼ cup fresh lime juice A few big dashes of hot sauce, like Cholula (we like the green pepper one) or Valentina, to taste depending how hot you want it. Cotija or feta, crumbled 1 bunch cilantro, chopped 1 bunch parsley, chopped The Method: Roast, BBQ, or my preferred blowtorch the corn on the cob, cut...

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Chopped Salad

The Stuff: 1 lemon, halved 4 ripe tomatoes 1 large English cucumber, diced (or 4 Israeli or Persian style cucumbers) 1 red onion, finely diced 1 sweet pepper, diced 1 clove garlic, crushed and chopped 1 jalapeño, seeded and diced (optional) 4 tablespoons cilantro, chopped 4 tablespoons parsley, chopped 4 tablespoons mint, chopped 3 tablespoons good olive oil 1 tablespoon Never Not Eating Sumac S&P Never Not Eating Za’atar and salt and pepper to taste The Method: Peel the rind off of the lemon and slice into fine strips and add to a mixing bowl. Squeeze half of the lemon into the bowl, and with the other half remove the pith and chop, adding to the bowl. Add the vegetables...

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Chickpea Toasts

The Stuff: 1 can of chickpeas, drained and well rinsed 4 tablespoons olive oil 2 teaspoons harissa paste 2 teaspoons date syrup 1 tablespoon Never Not Eating Za’atar 1 garlic clove, sliced in half Toast of choice ¼ to ½ cup feta, crumbled The Method: Mix together everything from the chickpeas to the date syrup, let marinate for 20 minutes. Lightly toast your bread. Rub your toast with the garlic and top with the chickpea mix and sprinkle with Za’atar. Top with the feta and (optional) broil until the cheese is melted. Serve immediately.

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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 Fish Spice 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...

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Labneh

The Stuff: 6 cups highest fat yogurt, preferably sheep 2 teaspoons salt Olive oil Your choice of Never Not Eating blends for garnish The Method: Mix the yogurt and salt and place in 4 layers of cheese cloth, and tie the corners together. Hang the yogurt over the sink or a bowl and let drain for 24 hours. Chill for 12 hours, or until it reaches your desired consistency. Transfer to a jar and top with olive oil, seal well. Serving suggestion: sprinkle any of your favourite Never Not Eating spice blends over top and serve with pita. Our favourite pairings are Chraime, Baharat, Sumac S&P or Za’atar.  Optional: If you want to make labneh balls roll the labneh into...

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