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Turkish Spice Blend |
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Cocina Del Mundo Herbs & Spices |
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Opening your eyes to the world's kitchen! |
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Tuscan Herb Seasoning-Combination of tomatoes, garlic, rosemary, basil and tarragon. Excellent with alfredo sauce, olive oil, mixed into bread, or sprinkled into soups. Turkish Spice Blend-This blend was made specifically for grilled meat or kebobs, although it would be excellent with grilled vegetables. Imagine the spice bazaars of Istanbul… |
Tuscan Herb Seasoning & Turkish Spice Blend |
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Turkish Spice Rub
Turkey has been a crossroads for spices for over a thousand years. To this day spice bazaars line streets and draw tourists for exotic imports and exports. The rich Persian flavors delight the palate. Turkey is a combination of flavors from all of the Mediterranean. When making this blend I tried to combine all of these flavors. The best way to use this blend is as a meat rub for grilling. Kebobs of lamb and mixed fresh vegetables are perfect with these spices My favorite way of using this spice is to make meatloaf; or sauté with steak tips and vegetables, 1 T. of olive oil, and 1 T. Turkish spice blend. Serve both the meatloaf and steak with a tomato rice: 2 cups cooked white rice, 1 cup fresh diced tomatoes, 1 T. olive oil, 1 tsp. salt, and 1/4 cup chopped fresh cilantro.
Foods to eat with Turkish Spice Blend Artichokes, asparagus, beans, beef, breads, broccoli, cabbage, carrots, celery, cheese, chicken, corn, cucumbers, duck, eggplant, eggs, fish, lamb, meatloaf, mushrooms, onions, pasta, pork, potatoes, rice, salmon, seafood, soups, spinach, all squash, tomatoes, venison, and vegetables of all sorts. Marinade 1 cup olive oil, 1/2 cup dry red wine, 2 T. Turkish Spice Blend, 1/4 cup fresh chopped parsley, 1 lemon cut in slices. Marinate over night. Turkish Sour Cream 16 oz. container sour cream 1 tsp. spice 1 T. olive oil 1 c. minced cucumber 1/2 c. minced onion -Stir together and let sit 1 hour before serving. Excellent with steak, baked potatoes, bread, pita, and chicken. Add 2 T. mayo for dressing. Lamb Kebobs 1 lb. lamb, large cubes 1 green pepper cubed 1 onion cubed 3 roma tomatoes quartered 6 cloves garlic 3 lemons quartered 1 c. olive oil 2 T. Turkish spice - If using wooden skewers soak in water before skewering. Alternate lamb and veggie ingredients on each skewer. After kebobs are skewered lay in a dish and coat in olive oil, sprinkle rub over each kebob. Ready to grill! Turkish Spiced Dip 16 oz. sour cream /yogurt/labna ¼ c. minced green pepper ¼ c. minced cucumber ¼ c. minced red onion 1 tsp. lemon juice 1 tsp. sea salt 1 tsp. sugar 1 T. Turkish spice Stir together ingredients, let sit 1 hour before serving. Use as dip for bread, veggies, or beef fondue. You can puree vegetables for a creamy dip. Turkish stuffed peppers 1 c. uncooked rice 1 can beef consommé 1 small can petite diced tomatoes 1 c. sliced mushrooms 1 c. diced onion 2 T. minced garlic 2 T. butter 1 T. sea salt 2 T. Turkish spice 6 cored green peppers Cook ingredients (except peppers) at medium heat for 15 minutes, covered. Spoon as much of the rice mixture as possible into the peppers. Top rice mixture with parmesan or pecorino cheese. Bake in a 350 degree oven for 30 minutes, let cool before serving . Turkish cucumbers 2 seedless cucumber sliced 1 red bell pepper cut into bite size chucks 1 onion cut into bite sized chunks 1 cup white wine vinegar or sherry vinegar 2 cups water 2 T. Turkish spice 1 tsp. salt 1 T. sugar -combine and let marinade 2 hours before serving. Turkish Olives 3 cups seedless green olives 1 tsp. Turkish spice 1 T. balsamic vinegar 2 T. lemon juice 3 T. olive oil Optional: minced anchovies to taste -combine ingredients and let marinate over night.
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Price: $3.50/2 oz. packet |
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Tuscan Herb Seasoning Tuscany is a region of Italy that has become very popular within recent years. If a restaurant uses the term Tuscan to describe its cuisine it is describing a healthier way of cooking using olive oil instead of lard or animal fats. Tuscany was the birthplace of the Italian Renaissance and famous for its wines, Chianti, Morellino di Scansano and Brunello di Montalcino. Tuscany (Italian Toscana) is a region in central Italy, bordering on Latium to the south, Umbria and Marche to the east, Emilia-Romagna and Liguria to the north, and the Tyrrhenian Sea to the west. It is often regarded as among the most beautiful parts of Italy.
When putting together this seasoning I chose the most commonly used spices and vegetables. Olive oil is the first ingredient to add unless you cannot consume fats of any kind. My favorite ways to use this blend is to add to alfredo or to add to tomato based soups. Rub on seafood or meat and serve with pasta.
Foods to eat with Tuscan Herb Seasoning: Artichokes, asparagus, avocado, beans of all sorts, green beans, beef, savory breads, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, CHEESE, chicken or turkey, chili, chocolate, corn, cucumbers, eggplant, eggs, fish, greens, ham, lamb, meatloaf, mushrooms, onions, pasta, peas, pork, potatoes, rabbit, rice, salads, salmon, seafood, soups, stews, spinach, summer squash, stuffing, tomatoes, tuna, and all vegetables. Marinade & Dressing: · 2 cups dry red wine, 1 cup olive oil, 2 T. Tuscan herb seasoning, 1 T. sea salt. Use as marinade, soak for 2 hours before grilling/baking/etc. · 1 T. Tuscan herb seasoning, 1 cup olive oil, 2 T. red wine vinegar, 1 pureed tomato, 1 tsp. salt. Use as dressing. Tuscan Recipes Tuscan Lasagna sauce 2 onions: 1 brown, 1 white 1 glove of garlic handful of fresh parsley 1 leek 2 celery sticks pulp of 4 tomatoes 2 lb. lean pork 1 lb. of chicken 4 chicken hearts 2 cups half and half extra virgin olive oil to lightly coat vegetables a bit of cinnamon 1 nutmeg 2 T. Tuscan Herb Seasoning 1 bay leaf -Finely chop the onion, garlic, leek, celery and parsley. Lightly fry them in the oil with the bay leaf and seasoning. Once the vegetables are browned remove bay leaf. -Finely mince the meat. Add the meat to the vegetables and cook the combined ingredients for a further 20 minutes. -Add the tomato pulp, milk and the bay leaf and continue cooking the sauce over a low heat for approximately 2 hours. -Use this sauce between the layers in any lasagna recipe using tomato sauce.
Pasta bean soup 1 onion 1 clove garlic 1 stalk celery 1 carrot 2 slices of ham Parsley and Basil 1/2 cup olive oil 2 lb plum tomatoes Dry white wine Cooked pasta of your choice, something small 1 can of the bean of your choice, strained and rinsed Salt and pepper to taste.
Mince onion, 1 clove of garlic, celery, carrot, a little parsley and basil. Sauté with 2 slices of ham, finely minced, and lightly brown in oil. When it is the right color, pour ½ cup dry white wine over the mixture and allow to evaporate. Then add 2 pounds peeled, seeded plum tomatoes (you can also use the canned kind, you must strain the sauce when it has finished cooking). Simmer for about 1 ½ hours, adding a little warm water every now and then if the sauce gets too thick. Add some salt when the sauce j |