We’re all about the good-for-you spices and hope you learned some cool stuff in the previous blog post about their unique healing properties. And while we may not use them in their century-old ways, smudging them on muscle aches or blemished skin, we can at least incorporate them more into our food to reap the bennies.
Get you some spices and start cooking!
Shortcut to recipes:
Cranberry Chicken with Mustard and Cardamom
Grilled Lemon Steaks with Cayenne Butter
(Not Your Mama’s) Green Chili Salisbury Steak with Chipotle Salsa
Cranberry Chicken with Mustard and Cardamom
The warm earthiness of mustard seeds and cardamom, along with a pop of cayenne heat, delivers a one-two punch that wakes up your mouth. Revel in life’s little joys when the cranberries pop in the pot. Serves 2.
Serves 2
Ingredients:
1 tablespoon olive oil
1 large red onion, diced
½ teaspoon ground sea salt
1 tablespoon mustard seeds
1 teaspoon ground cardamom
½ teaspoon cayenne
1 ½ cups chicken broth
½ cup fresh or frozen cranberries
1 ½ tablespoons tomato paste
1 cooked chicken breast, shredded
1 teaspoon freshly grated ginger
Instructions:
In a medium saucepan, heat the olive oil until it shimmers. Add the onion and salt. Sauté until softened, about 5 minutes. Add the mustard seeds and stir for 1 minute. Add the cardamom and cayenne, and stir well. Pour in the broth and bring to a simmer. Add the cranberries and cook for 5 minutes. Add the tomato paste and stir until dissolved. Add the cooked chicken and grated ginger and cook for 5 minutes.
Serve immediately.
Grilled Lemon Steaks with Cayenne Butter
Citrusy marinade tenderizes and flavorizes the steak, but it’s the compound butter’s well-rounded spiciness that takes center stage. Bonus tip: Wrap the butter log in parchment paper, stick a bow on it, and deliver it to your favorite meat eater for pretty much the best housewarming present ever.
Serves 4
Cayenne Butter Ingredients:
1 stick unsalted butter, room temperature
1 medium cayenne pepper, seeded, veined and coarsely chopped
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon hot smoked paprika
½ teaspoon ground sea salt
Lemon Steak Ingredients:
2 (1 lb.) strip steaks
1 tablespoon olive oil
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
½ teaspoon ground sea salt
Cayenne Butter Instructions:
Place all of the ingredients in a small food processor or blender. Process or blend until smooth. Turn out on wax paper and form into a log. Freeze for at least 1 hour.
Lemon Steak Instructions:
In a small bowl, mix together the olive oil, lemon zest, lemon juice, pepper, and sea salt. Set aside.
Poke the steaks all over with the times of a fork. Place the steaks in a large resealable plastic bag. Pour in the olive oil mixture. Let marinate for 4-8 hours.
Preheat grill to medium heat.
Place steaks on grill and discard marinade. Grill for 3 minutes. Flip and grill for an additional 2-3 minutes.
Let the steaks rest for 5 minutes.
Serve with cayenne butter.
(Not Your Mama’s) Green Chili Salisbury Steak with Chipotle Salsa
Heat-seeking flavor junkies unite! Smoky paprika and cumin join forces with metabolism-boosting capsaicin-packed chilies to give your taste buds the ride of their life. Hang on!
Serves 4
Green Chili Salisbury Steak Ingredients:
1 (4 oz.) can diced green chilies
1 small red onion, finely diced
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons smoked paprika
1 teaspoon ground sea salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne
1 ½ lbs. ground beef
Chipotle Salsa Ingredients:
2 small dried chipotle chilies
1 cup boiling water
2 medium tomatoes, diced
½ yellow bell pepper, veined and diced
½ medium red onion, diced
¼ cup cilantro, coarsely chopped
1 lime, zested and juiced
½ teaspoon ground sea salt
Salisbury Steak Instructions:
Preheat grill to medium-high.
In a large mixing bowl, combine the chilies, onion, cumin, chili powder, paprika, salt, pepper and cayenne. Add the beef, and gently work with your hands to incorporate all of the ingredients.
Divide the meat into 4 patties, each about ¾-inch thick.
Place patties on the grill for 6 minutes. Flip and grill for an additional 5 minutes for the patties to be medium-rare.
Chipotle Salsa Instructions:
Cover the chipotles with boiling water. Cover tightly and steam for 5 minutes. Coarsely chop the softened chipotles.
In a medium bowl, combine the chipotles, tomatoes, bell pepper, onion, cilantro, lime zest and juice, and sea salt.
Spoon salsa on the patties and serve.
Hope you get to rustle up one of these recipes. In case you didn't read them while they were hot, below are the rest of the blog posts in the series.
Top 5 Herbs That Heal
Cooking With Awesome Herb Recipes
6 Spices That Heal
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