Italian Rome Blend

Ancient Romans used many things to preserve and flavor meat including; wine, vinegar, lemon, salt, bay leaves, garlic, and rosemary were the most common.  They enjoyed seafood and adopted a love of artichokes from the Jewish community.  Roman cuisine was a blend of many cultures ranging from Jewish, Arab, Byzantine, and Spanish.

The Roman food now consists of hearty sauces, with plenty of peppercorns, hot chili pepper, oils, organ meats, eggs and lots of cheese.  The infamous Alfredo originated  here.

 

Foods to eat with Italian Rome Blend:

Artichokes, beans of all sorts, green beans, beef, savory breads, cabbage, carrots, cauliflower, celery, cheese, chicken or turkey, corn, cucumbers, eggplant, eggs, fish, lamb, meatloaf mushrooms, onions, pasta, pork, potatoes, rice, salads, salmon, summer squash, stuffing, tomatoes, tuna, and all vegetables.

 

Italian Blend Recipes

Herbed Chicken with Rice

1 lb. chicken cubed

½ c. olive oil

1 T. Italian Rome Blend

1 onion chopped

2 zucchini chopped

1 T. minced garlic

1 T. Italian Rome blend

1 T. butter

1 cup uncooked rice

1 cup chicken stock

1 T. salt

Marinate chicken, oil, and blend over night.  Start rice with above ingredients.  Bring to boil, turn down to simmer, then cover.  Cook for 30 minutes.  Take off heat, keep covered.  Sauté chicken while waiting for rice to cook.  Stir chicken into rice.  Garnish with toasted pine nuts.

Spicy Pasta Bake

Your choice of cooked pasta, for 4

1 egg whipped

½ c. ricotta

½ c. parmesan

1 small package thawed (frozen) spinach

1 c. mozzarella

3 cups pasta sauce, any type

2 T. Italian Rome blend

Chopped pepperoni slices

Salt & red pepper flakes to taste

Mix egg, ricotta, parmesan, spinach and 1 T. Italian Rome blend.  Add salt and red pepper flakes to taste.  In large casserole dish lay out pasta, cover with egg/cheese mixture.  Stir slightly and then cover in pepperoni.  Pour pasta sauce over pepperoni, the sprinkle on remaining spice blend.  Cover in mozzarella.  Bake in 350 degree oven for 30 minutes, until cheese has browned.

Marinade

1 T. Italian Rome Blend, 1 cup olive oil, and 2 T. red wine vinegar.  Marinate for 1 hour.

Croutons

1 French baguette cut into 1/2 inch cubes, coat lightly with olive oil, sprinkle with 2 T. seasoning, and then bake in 300 degree oven for 30 minutes.

Sautéed Artichokes

Use above marinade except substitute red wine for vinegar.  Bring to a boil, add 2 cups artichokes, and then cook 5 minutes.  Toss in feta and serve.  Puree this for creamy dip.  Serve with fresh bread, crackers, or bruschetta.

Italian Rome Blend

Cocina Del Mundo Herbs & Spices

Opening your eyes to the world's kitchen!

Greek Spice Blend-Perfect mild blend with garlic, lemon,, tomato, and peppers.  Use as rub or as all purpose seasoning. 

Italian Rome Blend-Spices dating back to the Roman times.  Add to olive oil and vinegar for marinades.  Sauté with olive oil and diced tomato for a bold pasta sauce.  Great rub on meat and vegetables.

Greek Spice & Italian Rome Blend

Price: $3.50/2 oz. cellophane packet

Greek Spice Blend

The staples of Greek cuisine in American supermarkets have come to include; olives, grape leaves, goat cheeses, bell peppers, and lemon.  Grilling is one of the most ancient traditions of Greek cuisine, another tradition is baking casserole type dishes.  Food is considered a social event and a communal event.

The most common flavorings are lemon, olive oil, and olives.  Most often these ingredients are used to season seafood.

 

Foods to eat with Greek Spice Blend:

Artichokes, beans of all sorts, green beans, beef, savory breads, cabbage, carrots, cauliflower, celery, cheese, chicken or turkey, corn, cucumbers, eggplant, eggs, fish, lamb, meatloaf mushrooms, onions, pasta, pork, potatoes, rice, salads, salmon, summer squash, stuffing, tomatoes, tuna, and all vegetables.

 

Greek Spice Blend Recipes

This is a common blend and a popular one.  My blend includes tomato flakes, instead of powder.  In order to achieve full flavor the blend must be rehydrated in water for at least 1 hour.

 

Coat chosen meat in olive oil and spice rub.  Allow to marinate 1 hour.  Grill or bake.

 

Spiced Vegetables

1 bag of frozen vegetables

2 T Greek Spice Blend

1/2  c. olive oil

1/4 c. white wine

-Sauté vegetables in olive oil until thawed, deglaze with wine.  Sauté for an additional  5 minutes and serve.  Excellent side dish to accompany any grilled meats.

Marinated Fresh Tomatoes

5 Tomatoes cut into wedges

1 c. olive oil

1 T. Greek Spice Blend

1 T. red wine vinegar or balsamic

1/2 c. feta cheese

-Stir together ingredients and refrigerate for 3 hours prior to serving.

Greek Salad

2 cups kalamata olives

1 red bell pepper cut into 1/4” pieces

1 green bell pepper cut into 1/4” pieces

1 lemon sliced into rounds, ends discarded, and rounds cut in half

3 roma tomatoes chopped thick

1 cup crumbled feta cheese

1 T. Greek Spice Blend (rehydrate in 3 T. water and 2 T. red wine vinegar)

1 cup olive oil

-Stir together ingredients and refrigerate for 1 hour.  Serve as side dish, on top of lettuce salad, or mixed into pasta salad.

Quick Marinades and Dressings:

· 2 medium tomatoes, 1 T. red wine vinegar, 1 T. olive oil, 1 T. Greek Spice Blend.  Puree in blend or food processor.  Use as salad dressing or marinate food for 1 hour (or over night) before ...baking, grilling, or pan frying.

· 1 cup olive oil, 1/3 cup red wine vinegar,  1 T. Greek Spice Blend, add salt to taste.

· 2 T. water, 1 T. Greek Spice Blend, 1 1/2 tsp. balsamic vinegar, 1 tsp. brown sugar, and salt to taste.

 

Greek Spice Blend

To contact us:

319-541-9566 cell

Home e-mail: kristinabeckons@aol.com

185 Hwy 965 NE Suite 3

North Liberty, Iowa 52317

Between Curves and Sheer Encounters in Liberty Plaza