Jane Spice

How to Cook Chicken and the Spices to Use

Mon, 08 Mar 2010 00:00:00 +0000

Oh, chicken. It can be so bland and boring. That’s why so many of us have bought pre-packaged meals in the past, or we’ve spent too much money on chicken breasts that are pre-seasoned. And you know why: we’re scared of it. Afraid we might under cook it, or over cook it, afraid that it will come out bland. It’s weird how such a simple protein can cause terror.

Well, those days are over, because I have a fool-proof way to season and cook chicken, and it comes out moist and flavorful every time. Once you perfect this simple chicken technique you can make healthier meals at home more often. Toss it in to a salad, add it to roasted vegetables or any soup; you can even slice it up for a juicy sandwich: the sky’s the limit!

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Tortilla de Patata - Spanish Omelette

Mon, 01 Mar 2010 00:00:00 +0000

Tired making the same old breakfast and brunch recipes? Try something with a Spanish twist: Tortilla de Patata. The Spaniards combine their eggs, onions, and potatoes to make a thick omelet-style tapas dish. It’s a different take on scrambled eggs with a side of potatoes!

This easy to make, hearty recipe combines layers of potatoes nestled with eggs, onions, and bright orange saffron. What I love about this recipe is that it uses ingredients we all have at home.

Tortilla de Patata is a quick dish that’s versatile: it not only makes a great dish for breakfast or brunch, it’s hearty enough for dinnertime as well. It’s equally good served hot or cold. Delicioso!

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Shrimp in Romesco Sauce

Sat, 27 Feb 2010 00:00:00 +0000

Many of us have heard of romesco sauce, eaten romesco sauce, and wished we had a good recipe for romesco sauce. Well, that wait is over, because I have a great recipe for you. But the question remains: just what is romesco sauce?

Simply put, romesco sauce is from Catalonia, an area in eastern Spain, and the key ingredients are red bell peppers, almonds, and pimentón (a Spanish smoked paprika). A friend once jokingly called it the Spanish version of ketchup, but romesco has a wonderful depth to it that elevates it way beyond a condiment. The almonds add a nutty flavor, and give the peppers a smooth texture, while pimentón adds a distinctive, smoky aroma.

This recipe calls for shrimp, but romesco is delicious on all kinds of fish, chicken, even as a spread on bread. Take your first bite, close your eyes, and the flavors in this dish will transport you to Spain.

Note: begin by blistering the red peppers in a broiler on high. “Blistering” peppers pronounces the sweetness, adds flavor, and also creates space between the skin and the fruit of the pepper. The more charred the peppers are, the easier they will be to peel.

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Red Lentil and Spinach Soup

Wed, 24 Feb 2010 00:00:00 +0000

This recipe came about when my friend Jen texted me to tell me she had just tasted an incredible soup from Piccino, an intimate restaurant in the Dog Patch neighborhood in San Francisco. It’s Red Lentil and Spinach Soup, and she insisted that I had to make it immediately. Since I always take on a challenge, I got right to work, so here it is.

My version includes the Indian spices of turmeric, mustard seeds, cayenne pepper, cumin and coriander. These create an explosion of flavors against the backdrop of the earthy red lentils. (The brown mustard seeds also give the soup a nice mild aroma.) And last but not least, spinach is added as a garnish at the end, which gives the soup texture and color: just add a small handful of leaves on top!

This soup is filling, but light in texture. It can warm the bones on a chilly day or evening, and the fresh ingredients make this a healthy meal. Also, red lentils have a short cooking time, which makes this soup perfect for last minute preparation. Serve it up and impress your friends, restaurant style.

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Carrot and Coriander Soup

Mon, 22 Feb 2010 00:00:00 +0000

Carrot soup has been a favorite of mine for years. If it was available at a restaurant, I would always gravitate towards ordering it. And then I realized something: it’s really simple to make and very inexpensive. The recipe below results in a creamy, soft and light soup.

As you may know, if the recipe is on Jane Spice, it’s not going to be a bland, watery soup. Here, the carrots combine nicely with the onion, potato, chicken broth and orange juice. I add a little dairy, as well as coriander and turmeric. The addition of ground coriander anchors the carrots and gives the soup a bright lemony note, while the turmeric adds a warm and earthy undertone.

At about $1.59 a pound (even with high San Francisco prices), this elegant soup can be served at your next dinner party without going way beyond your budget. Why pay so much more for a bowl of this at a restaurant when you can make it yourself at home?

This recipe only serves four, so my advice is to double the recipe and freeze any leftover soup. That way, you can enjoy it again later!

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Crunchy Cabbage Salad with Caraway Seeds

Wed, 17 Feb 2010 00:00:00 +0000

Nothing is better than a fresh salad, but what happens when you get tired of the same old greens? Well, if you’re a cabbage lover—or someone who has yet to discover the crunchy freshness of raw cabbage—you’re in luck.

Coleslaw? Not exactly. More like a cabbage salad recipe that reinvents coleslaw and gives it new life. Anyway, coleslaw is so 1980. This is a cabbage salad for the new decade! And forget mayonnaise: this salad dressing is hip, healthy and simple. Vegetable oil and vinegar keep it light, while the caraway seeds add an anise-like flavor that compliments the cabbage.

So try the recipe below and give cabbage salad a go. Whether you’re a cabbage lover or someone who’s on the fence, you’ll most likely get hooked on this simple side dish. It’s affordable, delicious, and easy to make.

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Spicy Chocolate Muffins

Sun, 14 Feb 2010 00:00:00 +0000

Sure, there are blueberry muffins, banana nut muffins, lemon poppy seed, and even carrot muffins. These are all delicious, but for the chocolate lovers out there, let’s face it: sometimes you just have to have a chocolate muffin. What could be a more satisfying treat than a chocolate muffin filled with chocolate chips?

However, some chocolate muffins can be bitter and lack flavor. Not that there’s anything wrong with a regular chocolate muffin. I mean, it has chocolate in it, so it can’t be all bad! But how about turning up the notch on everyday chocolate muffins by adding spices? The addition of cinnamon and cloves adds warmth to the sweetness, and a soft aftertaste of spice lingers on the palate.

On a day when you’re craving chocolate, this recipe spices things up a bit. They’re aromatic, light and airy—not dense. And you’ll have everyone guessing what makes these fragrant chocolate muffins so special. It’s your choice whether or not you want to keep it a secret.

P.S When you are ready to eat your next muffin, heat it in the microwave for 20 seconds, the chocolate chips melt, and the aroma of the spices kicks in.

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Persimmon Spice Cookies

Mon, 08 Feb 2010 00:00:00 +0000

Persimmons have a romantic reputation we associate with cozy winter evenings and a big cup of tea. And many of us have heard about persimmons and the delicious cakes and puddings made from them. Persimmons ripen in autumn, and grow in areas where the winter is mild, such as California. Here in San Francisco, spotting persimmons at the farmer’s market is a sure sign that winter is here. But how do we work with this odd-shaped, orange fruit?

The answer—you’ll be happy to know—is simple: make cookies. And not just any cookies: delicious spice cookies, with a moist, chewy texture only persimmons can provide. Persimmons have a warm, winter spice flavor when they’re cooked, which is a great compliment to the cinnamon, cloves, nutmeg and vanilla in this recipe. Persimmons, raisins and currants (all healthy ingredients) are the key flavor agents in this recipe, and when these flavors combine, it creates a light ginger spice. But here’s the trick to these cookies: there’s no ginger in them at all! This is a cookie that unlike any other.

Prepping the persimmons takes a little time, but it’s not any more complicated than peeling apples (and persimmons are so much more interesting—no offense to the dependable apple!).

Once the house is filled with the smell of cookies baking in the oven, you’ll want to snuggle up with a blanket, and a favorite book. Feeling more social? No problem. These cookies are also great for a party. Pair them with a glass of champagne or mulled cider. Either way, they’re a great way to celebrate winter.

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Super Bowl Spicy Pumpkin Seeds

Thu, 04 Feb 2010 00:00:00 +0000

Whether you’re a football lover or not, you’re surely aware that this Sunday it’s all about getting that pigskin into the end zone. And if you’re hosting a Super Bowl party, or you’ve offered to bring a snack to someone else’s party, you know the norm: potato chips and processed dip (with some frightening ingredients). But it doesn’t have to be that way! Instead of serving the same boring old stuff, why not blow everybody away with your Super Bowl snacks? Break tradition and make something healthy and delicious instead: spicy toasted pumpkin seeds.

Pumpkin seeds contain lots of minerals, including magnesium, potassium and iron, and are high in fiber, so they’re a healthy snack. They’re popular in many cultures; in Mexico, spicy toasted pumpkin seeds are called pepitas, and have a lot in common with the simple recipe below. The pumpkin seeds release their nutty flavor into the oil when you toast them, while the ancho chili powder and cayenne pepper add a spicy bite. (They also create an irresistible scent throughout your home, which will surprise your guests!)

So impress your Super Bowl guests—or fellow football fans—with this pumpkin seed recipe, or make a batch to keep around as a healthy snack. They’re great in a bowl all on their own, on top of a salad, or sprinkled over your half-time chili.

No matter which team you’re rooting for this year, this delicious snack with help you enjoy the game, foodie style.

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Seven iPhone Apps to Make Cooking Easier

Tue, 02 Feb 2010 00:00:00 +0000

Nearly everyone I know who has an iPhone admits to being “addicted” to it, and if you’ve had the chance to use one, you know why: it makes life easier. Everyone who’s interested in cooking will be happy to know about the seven I’ve listed below. I use these regularly, and now I can’t live without them!

1. Shoppers Guide to Pesticides: Helps you make smart decisions by telling you which of the fruits and vegetables you buy should only be organic. For instance, you should always buy organic carrots and potatoes (conventionally grown carrots leach the soil of pesticides, and most conventional potatoes are GMO’s), but conventional bananas and avocados are a safe bet.

2. Locavore: Tells you where to find a local farmer’s market. Traveling outside of your hometown and want to see where all the foodie action is? This app will tell you the time and location. If you stay close to home, it will also tell you about local farmer’s markets you haven’t explored yet.

3. Thermometer: Gives a great summary of cooking temperatures. Stuck wondering how long the rack of lamb takes to cook? A few taps on your screen and you’ll never overcook anything again.

4. Conversions: Ends the confusion between the US system and the rest of the metric world. Need to convert from ounces to kilos? No problem. This app makes it easy.

5. Seafood Guide: Takes the stress out of a trip to the fish market. This guide from the Monterey Bay Aquarium Seafood Watch Program helps you choose fish that is sustainable and healthy: not factory farmed or over fished.

6. Grocery IQ: Finally, a tool to make it easier to generate that never-ending shopping list. Just start typing what you need, and Grocery IQ practically writes your shopping list for you using predictive search and a database of over 130,000 items. Includes a “Favorites” list and shopping history to build new lists instantly. You can even email your list—or selected items—to someone else, and let them do the shopping for you!

7. Set your timer: This one may seem like a no-brainer, but it’s a great tip and it’s already built into your iPhone. If you’re out of earshot of the timer on your oven, set the timer on your iPhone, and keep it in your pocket. That way you’ll never forget when to turn down the flame or take out your chocolate chip cookies.

What is your favorite app? Let me know in the comments.

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