• PICKLED JALAPEÑO PEPPERS

    Every refrigerator needs to be stocked with a jar of pickled jalapeño peppers.  I always have one and reach for it often to add a bit of heat and flavor to dishes – and not just Mexican meals.  I add chopped jalapeños to the obvious foods like nachos, enchiladas, quesadillas and beans of all types.

    I also, however, use them to spice up rice, salads, dressings, baked potatoes, soup bases, and the list goes on.  You never know when something needs an added note of heat and if you have a jar of jalapeño peppers handy, you’ll always be prepared.

    My home refrigerator always has a jar, however, it wasn’t until I reached for them recently that I realized I was out and needed to run by the store to purchase another.  That was when it hit me that I needed to make my own homemade jalapeños, and of course, I wanted to add some interesting notes by flavoring the brine with our Cairo nut & spice mix.

    It had never crossed my mind to make my own pickled jalapeño peppers, but let me tell you, it is so, so easy.  I already had the few ingredients needed sitting in my pantry, it was quick, and the result was delicious.  So much fresher and so much more flavorful than anything I could buy at the local store.

    As a bonus, I’ve also found myself using the seasoned brine to add acid and flavor to salad dressings and all types of sauces.  When a recipe calls for vinegar, add a spoonful from this jar of jalapeños.  From here on out, homemade jalapeños will be a staple in my refrigerator and they should be in yours too!

    And by the way, these jalapeños would make a perfect gift, especially if they are dressed up with our very own Glory Kitchen pepper gift tags!  You can order these chili pepper gift tags from our website here. 🙂

    Margie Bruner
    owner of Glory Kitchen

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    Pickled Jalapeño Peppers

    one 16 oz jar of peppers

    Ingredients

    • 4-8 jalapeño peppers, fresh
    • 1 cup white wine vinegar
    • 1/8 cup olive oil
    • 1 tablespoon CAIRO nut & spice mix
    • 1 tablespoon sea salt, kosher style
    • ½ tablespoon sugar

    Instructions

    1. In a medium saucepan, bring to a boil vinegar, oil, CAIRO nut & spice mix, salt, and sugar. Boil for about 3-4 minutes, making certain the salt and sugar are completely dissolved. Remove pan from heat and set aside to slightly cool.
    2. Slice the fresh jalapeños (I like to slice them lengthwise - it makes a larger cut and also look prettier in the pickling jar) and layer them carefully into a 16 oz mason jar, arranging them so their sides are displayed nicely. If you are making these pepper jars as gifts, take extra time to stack them so they look visually appealing through the glass.
    3. Pour the liquid over the jalapeños until they are completely submerged and close with lid. You may do this even if the liquid is still a bit warm. Allow the jar to come to room temperature before refrigerating.
    4. If you are making these to use right away, you can place them in the refrigerator, allow to marinate for 3 or more days, and then use as needed. They should last in your fridge for up to a month or more.
    5. You can also use the same recipe if you are canning, using typically canning procedures. Doing it this way, they'll last up to a year!

    Notes

    I used the Glory Kitchen Cairo nut blend but these peppers would also work well with the Mumbai, Penang or San Miguel nut blends.

    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
    Pickled Jalapenos - Glory Kitchen
  • INDIAN SPICED CHICKEN SKEWERS

    Asha Shivakumar is a creative cook from San Francisco who takes the spices and flavors from her native country and modernizes them in amazing and flavorful ways.  Once you get to know her warmth and see her creations, you’ll understand why she has drawn so many to her social media sites and has won over many culinary hearts.

    Because I love the flavors of India but have always been a bit intimidated about creating them on my own, I’m always eager to learn from this sweet friend.  -Margie    (food and photos created by Asha)

    Asha Shivakumar,
    wife, mother, food blogger
    editor of @feedfeed

    @foodfashionparty
    www.foodfashionparty.com

    Chicken is very versatile and I make it often.  Chicken Tikka and tandoori chicken are quite popular and I love to make versions of that all the time. With spice and nut mixes like the Bombay mix (Mumbai), the crunch and flavor elevates a dish. 

    It is not only easy, but using yogurt in your marinades tenderizes and coats the chicken so well.  The best thing about recipes like this is, the marinade takes minutes and all you do is add the chicken, let it sit and do it’s magic. They make the most juicy chicken bites and an easy flavorful meal. 

    You will be surprised at how with very few ingredients you are able to create the best Indian style chicken which is in fact perfect for entertaining too.

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    Ingredients

      for the Turmeric & Cumin Yogurt Chicken:
    • 1 teaspoon Cairo nut & spice mix
    • 2 chicken breasts, large & skinless, cut into 1-2 inch cubes
    • ½ cup yogurt, full fat
    • 1 teaspoon cumin seeds, toasted, ground to powder
    • 2 teaspoons fresh turmeric, fresh, grated fine (you can substitute ? teaspoon turmeric powder)
    • ½ teaspoon white pepper
    • 1 teaspoon salt
    • 2 tablespoon oil
    • For the Cilantro Habanero Chicken:
    • 1 teaspoon Mumbai nut & spice mix
    • 2 chicken breasts, skinless, cut into 1-2 inch cubes
    • 1 cup cilantro, fresh (or 1 bunch)
    • 3 habanero peppers
    • 5-6 garlic cloves, whole
    • ginger, fresh, 2 inches of root
    • 1 teaspoon cumin seeds
    • 2 teaspoons lemon juice, fresh
    • 1 teaspoon salt, or to taste
    • 2 tablespoons oil

    Instructions

      Turmeric & Cumin Yogurt Chicken:
    1. Add the cut chicken cubes into a bowl with a tight fitting lid, or into a ziploc bag. Add all the ingredients for the marinade, seal tightly, and massage the chicken well. Let it sit overnight in the refrigerator.
    2. Skewer the chicken with alternating veggies or lay them on a baking tray and bake in a 450° oven for 25-30 minutes. You can grill this as well.
    3. Serve the Turmeric & Cumin Chicken with some rice or naan, yogurt raita and lemon wedges. Just before serving, sprinkle with additional Cairo nut & spice mix.
    4. Cilantro Habanero Chicken:
    5. Place all the ingredients, except chicken, into a food processor and grind everything into a coarse paste to make the marinade.
    6. Combine the marinade and chicken together into a bowl or a ziploc bag. Massage the chicken with the marinade and let it sit refrigerated for at least 6 hours to overnight.
    7. Skewer the chicken with alternating veggies or lay them on a baking tray and bake in a 450° oven for 25-30 minutes. Just before serving, sprinkle with additional Mumbai nut & spice mix
    8. Serve the Cilantro Habanero Chicken with some rice or naan, and lemon wedges.
    9. Both chicken dishes can be served with some green chutney which we make using the cilantro chicken marinade ingredients (fresh from another batch, not the one used to marinate the chicken) and mix together with some yogurt.

    Notes

    These Indian spiced chicken skewers, made two ways, are made using both the Glory Kitchen CAIRO nut blend and the MUMBAI nut blend. Enjoy!

    Indian Spiced Chicken Skewers - Glory Kitchen
    Indian Spiced Chicken Skewers - Glory Kitchen
    Indian Spiced Chicken Skewers - Glory Kitchen
  • CRISPY BRUSSELS SPROUTS WITH MUSTARD DIPPING SAUCE

    Brussels sprouts are one of my all time favorite veggies but as a child I had such an aversion to them.  In our household they were typically steamed and the smell it emitted was off-putting. Or maybe it was because I just wasn’t a fan of vegetables in general.

    Fast forward to adulthood, once I experienced the sweet, crispy, caramelization of roasted brussels I became a huge, huge fan.

    If they’re on the menu at a restaurant I usually order them as an appetizer to enjoy with a glass of wine.  I almost always serve them as part of our Thanksgiving meal, I often make them just for snacking, and I love to serve them to guests as an appetizer alongside a dipping sauce.

    Brussels sprouts are such a versatile vegetable and have become quite popular and trendy.  Their name is thought to have actually originated from Brussels, Belgium, where they have long been popular there.

    They are from the cabbage family and are cultivated for their small, edible buds which grow on long stalks.  Their harvest season ranges from September to March and they are traditionally known as a winter vegetable, which is why you often see them on a Thanksgiving or Christmas table.  If they are available, I’ll eat roasted brussels sprouts any time of year – they’re just that good.

    Margie Bruner
    owner of Glory Kitchen

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    Crispy Brussels Sprouts with Mustard Dipping Sauce

    4 servings

    Ingredients

      For the brussels sprouts:
    • 2 teaspoons Mumbai nut & spice mix
    • 1½ lb brussels sprouts, trimmed & halved
    • olive oil
    • ¾ teaspoon salt
    • ½ black pepper
    • For the mustard sauce:
    • Mumbai nut & spice mix
    • 2/3 cup Greek yogurt
    • 1/3 cup whole grain mustard or dijon mustard
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon honey
    • ¼ teaspoon salt
    • ½ teaspoon black pepper

    Instructions

    1. Preheat the oven to 450°. Snip the ends off each sprout then slice each in half, lengthwise. Keep all the loose leave which may fall off when trimming. These will crisp up in the oven like chips. Lay them loosely in a parchment or foil lined baking sheet being careful not to crowd. This keeps them from getting steamed when they are too crowded. Keeping space between them will allow the sprouts to brown and crisp up nicely. Drizzle with olive oil, salt, pepper and 2 teaspoons of Mumbai nut & spice mix. Place into the hot oven for 30-35 minutes, or until they crisp and brown nicely. At some point you will need to check the sprouts and remove any loose leaves which have browned (so they won't burn). Keep these chip-like leaves aside, you will want these as part of your dish when you are ready to serve. Place the sprouts back into the oven to continue to brown.
    2. In a small mixing bowl, mix together all the ingredients for the mustard sauce. Place into a small serving bowl and sprinkle the top with Mumbai nut & spice mix.
    3. Once the brussels sprouts are ready, remove from the oven, display on a serving tray along with the dipping sauce. Sprinkle them with the loose chips which were set aside and serve warm or right out of the oven.

    Notes

    To keep these crispy it is best to serve them soon after they come out of the oven. If you prepare ahead and then cover and refrigerate, although they are still delicious, they will loose some of their crispness when you reheat.

    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
    Crispy Brussels Sprouts with Mustard Dipping Sauce - Glory Kitchen
  • SPICY CHICKEN LEGS

    Spicy, sweet, tangy, and savory food small enough to eat with your hands – what could be better for watching the Super Bowl or sports on tv?  These Spicy Chicken Legs are bursting with all types of flavors.  Infused with Indian spices from our Mumbai nut & spice mix they definitely pop with flavor while staying true to the sticky sweetness of typical chicken finger food.

    These little bites can be made ahead and served at room temperature piled high on a platter.  Just before serving I like to sprinkle them with fresh chopped scallions and a squeeze of lime juice which cuts through the heavy flavors.

    Pair these chicken legs with cold beer or craft cocktails and you have a perfect party pleaser.  Cheers!

    Margie Bruner - Glory Kitchen

    owner of Glory Kitchen

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    Spicy Chicken Legs

    Ingredients

    • 2 teaspoons Mumbai nut & spice mix
    • ¾ cup brown sugar
    • ¼ cup apple cider vinegar
    • ¼ cup water
    • 3 cloves garlic, minced
    • 1" piece fresh ginger, peeled & minced
    • 2 scallions, sliced thin
    • 2 teaspoons sambal chili paste or sriracha sauce
    • 1 teaspoon salt
    • 2 tablespoons lime juice, fresh
    • 6-8 chicken legs
    • 1 tablespoon olive oil
    • more sliced scallions for garnish
    • lime wedges for squeezing just before serving

    Instructions

    1. Heat the oven to 375°. In a small saucepan mix together Mumbai nut & spice mix, brown sugar, cider vinegar, water, minced garlic, minced ginger, 2 scallions, chili paste, salt & lime juice and cook over medium heat, stirring often, for about 8 minutes. When the flavors are melded and the mixture has thickened, remove from heat, set aside to cool. If the mixture thickens too much add a bit of water, a few teaspoons at a time being careful to not thin it too much - you want it saucy so it sticks to the chicken legs.
    2. On a foil lined sheet tray, drizzle the chicken legs with olive oil and toss around until they are all evenly coated with a bit of oil. Place in the 375° oven for about 30 minutes or until cooked through. Remove from oven and allow to cool.
    3. Once the legs are cooled, place them in a large bowl and pour the sauce over them, tossing until they are coated all around. Cover and place in the refrigerator for about 3 hours or overnight.
    4. When you are about ready to eat, turn the oven on broil, spread the chicken legs on a foil lined sheet tray and place them under the broiler to brown (do not place them directly under the broiler because they can burn easily. I place them in the middle of the oven and keep an eye on them while browning). Let them brown a bit and then turn them over and brown the other side. Remove and serve while hot or ideally at room temperature sprinkled with fresh sliced scallions and squeezed with a wedge of fresh lime.

    Spicy Chicken Legs - Glory Kitchen
    Spicy Chicken Legs - Glory Kitchen
    Spicy Chicken Legs - Glory Kitchen
    Spicy Chicken Legs - Glory Kitchen
    Spicy Chicken Legs - Glory Kitchen
  • ROASTED CARROT SOUP

    The rich, orange color of this soup matches the delicious taste – deep, rich, roasted carrot flavor.  Carrots combined with caramelized onions and a touch of garlic and ginger, all roasted until they are intensely sweet and flavorful, makes for a smooth soothing meal on a cold winter day.

    Creamy soup always pairs beautifully with a side of toasted crostini for dipping and a bit of crunchy flavor, so we made some sourdough toasts topped with shredded white cheddar and hazelnut crunchy flavor from Cairo nut & spice mix.

    This recipe yields quite a bit of soup, so it is perfect for jarring the extra soup and gifting it to neighbors and friends or set some aside into the freezer to have on hand for a busy day.  If you’re sharing your soup as a gift, what better way to package it than wrapping it with our Glory Kitchen hand drawn carrot tag!

    Margie Bruner
    owner of Glory Kitchen

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    Roasted Carrot Soup

    Yield: 8 or more servings

    Ingredients

    • Cairo nut & spice mix
    • 2 lb carrots
    • 2 yellow onions
    • 4 garlic cloves
    • ginger, fresh, about 1 inch of root
    • 6 cups vegetable stock
    • olive oil
    • sea salt
    • 1 lime, freshly juiced
    • ½ teaspoon coriander, ground
    • ½ teaspoon nutmeg, ground
    • 1 cup half & half
    • fresh parsley, for garnish
    • yogurt, sour cream, or créme fraîche for garnish

    Instructions

    1. Preheat the oven to 425º. Cut tops off the carrots (where stem grows), then roughly chop all carrots and lay them out onto a parchment or foil lined sheet tray. Roughly chop all onions & do the same. Throw 4 whole garlic cloves, no need to peel, onto sheet tray. Slice about 1 inch of fresh ginger into very small pieces, no need to peel, and also place on sheet tray but keeping it separated in a corner of the tray so it can be found & removed later. Drizzle all the veggies with olive oil and toss with sea salt and a generous amount of Cairo nut & spice mix. Place in the hot oven and roast for 15 minutes.
    2. Remove the garlic & ginger from the sheet tray and place the carrot/onion mix back into the oven to roast for an additional 30-40 minutes or until the veggies turn a golden brown. Set aside the garlic & ginger and allow to cool, then remove the skin from the garlic cloves.
    3. Once the veggies are out of the oven and are somewhat cool, place them into a food processor, or for a very smooth purée, a blender, with about 2 cups of vegetable stock and puree until they are nice and smooth without any chunks. If your food processor/blender can't hold it all, you may need to split the veggies and process them in two separate batches. Add more stock as needed and then pour pureed vegetables into a large stock pot.
    4. Turn the heat on med/low and add any remaining vegetable stock, juice of 1 lime, coriander, nutmeg and salt. Bring to a low simmer for about 10 minutes, continuing to stir the pot. Remove soup from heat, add in the half & half to finish the soup. If it is too thick, you can add more stock or water until the proper soup consistency is reached.
    5. Serve in bowls garnished with a drizzle of sour cream, creme fraîche or yogurt and top with fresh parsley and a sprinkle of Cairo nut & spice mix. Serve with cheesy crostini toasts topped with melted cheese and Cairo nut & spice mix.

    Notes

    This soup would also work well with Mumbai, Penang or San Miguel nut & spice mixes.

    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Roasted Carrot Soup - Glory Kitchen
    Carrot Gift Tag - Glory Kitchen
  • CRANBERRY CHICKEN

    This Cranberry Chicken dish is festive for Christmas and the holiday season.  The tender chicken breasts, tart cranberries, and crunchy spices all simmered together and then layered over soft noodles and topped with a creamy, buttery sauce are the perfect complete meal – all from one pot.

    I think this dish qualifies for both festive entertaining and stay-at-home comfort food. The soft noodles covered with the rich, creamy sauce and tender chicken are down-right delicious.

    owner of Glory Kitchen

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    Cranberry Chicken

    4-6 servings

    Ingredients

    • Mumbai nut & spice mix
    • 4-6 boneless chicken breasts
    • olive oil
    • 1½ cup fresh orange juice
    • ¼ cup apple cider vinegar
    • ¼ cup maple syrup
    • ½ -1 cup chicken stock
    • ½ teaspoon salt
    • 4-6 sage leaves, fresh, chopped
    • 1½-2 cups fresh cranberries, depending upon taste
    • 1 cup half and half milk
    • 2 tablespoons butter
    • 1 bag noodles; wide egg noodles, fusilli, or other type of noodle

    Instructions

    1. Preheat the oven to 325°.
    2. Season each side of the chicken breasts with a bit of salt & let them come to room temperature. Using a dutch oven or a heavy large pot with a lid, heat about 1 tablespoon of olive oil on the stovetop and then add the chicken, letting it sit for a while so it browns nicely without being overworked. Turn the chicken breasts and brown the opposite side. Remove these breasts to a plate and brown the remaining pieces until all breasts are well browned on both sides. Add all chicken breasts back to the dutch oven.
    3. In a large mixing bowl, whisk together orange juice, 1 tablespoon olive oil, cider vinegar, maple syrup, chicken stock, salt, chopped sage leaves, and 1 tablespoon of Mumbai nut & spice mix. Stir in the fresh cranberries then pour this mixture over the chicken breasts in the large pot. Cover with the lid and place in the oven to cook for 1 hour. After 1 hour, check the pot to make certain the chicken is fully cooked and tender.
    4. When the chicken is tender and ready, remove the breasts from the pot and stir into the cranberry sauce, 2 tablespoons of butter and 1 cup of half and half milk. Stir the mixture until the butter is melted and the milk is well incorporated. Taste the sauce and adjust the seasonings, adding more salt if needed. Often I will add more chicken stock to make certain there is plenty of yummy sauce to coat the noodles and chicken when serving.
    5. Add the chicken breasts back into the sauce and place the pot back into the oven for 10 more minutes.
    6. While the chicken is in the oven, make the noodles, according to package directions, and keep them ready for serving. To serve, add noodles to the base of a shallow bowl or plate, top with a breast of chicken and ladle the sauce over the entire dish. Finish the dish with additional Mumbai nut & spice mix and fresh herbs or thinly sliced scallions.

    Notes

    This chicken dish would also work well with Cairo, Penang and Provence blend, however, I love the pungent Indian flavors in the Mumbai blend.

    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
    Cranberry Chicken - Glory Kitchen
  • GOAT CHEESE TRUFFLES

    Serving these little bite-sized goat cheese truffles crusted with nuts, herbs and spices is such a nice surprise combination of creamy tangy cheese, and crunchy nut flavor.  I was first introduced to the idea of making goat cheese truffles by the talented California duo,  Canyon Girls Catering, who serve these on their event cheese trays.  These little balls of goodness are simple and quick to make yet can be elegantly presented as an appetizer alongside a glass of wine and some crusty bread.

    The truffles can be made using any of our 6 blends of Glory Kitchen nut & spice mixes, stacked up and served on their own, or can be included as part of an elaborate cheese tray.  Each variety of cheese truffle offers a unique bite of spice, crunch and creamy flavor.  They are fun to present and even more fun for guests to sample the different varieties.

    Chévre is the french term for goat cheese and is obviously made from goat’s milk. It has a tart, tangy flavor and a lower fat content than cheese made from cow’s milk. As it ages, it becomes more robust and bolder in flavor.

    Most goat cheese originates from France and in addition to Chévre, other varieties include Chabis & Boucheron.  The next time you offer to bring an appetizer for a gathering of friends, bring an assortment of these flavorful cheese truffles for something unique and interesting.

    Margie Bruner
    owner of Glory Kitchen

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    Goat Cheese Truffles

    Ingredients

    Instructions

    1. Bring the goat cheese to room temperature. Take a small spoonful of cheese, and with your hands, roll it into a small but compact ball. Take any of the Glory Kitchen nut & spice mixes and spread some out onto a small, flat plate. Roll the goat cheese ball into the nut blend until it is completely covered on all sides. Once all of your cheese truffles are finished, refrigerate to set and then serve cool or at room temperature alongside crackers or slices of crusty bread.

    Notes

    These little truffles are a great addition to a festive cheese tray or are quite special on their own served with a side of good bread and a glass of wine.

    Penang Asian nut & spice mix - Glory Kitchen
    Goat Cheese Truffles - Glory Kitchen
    Goat Cheese Truffles - Glory Kitchen
  • FIG AND PROSCUITTO FLATBREAD

    It is both a curse and a blessing that I often cook by feel and don’t follow exact recipes or write down the details as I’m creating. For the most part, I am often pleased with the creative results, however, I can be at a loss when someone happens to  ask me to share the recipe.

    Flatbreads and pizzas are creative canvases and are perfect for working with flavors that move you. So many varieties, so many ingredients to work with, and who doesn’t love pizza! I always move in the direction of seasonal items that seem to call out to me as I browse the aisles of our local farmers’ market. Then the fun begins to build.

    Beginning with the base ingredient of dough or flatbread, add a thin layer of flavorful spread, add toppings, sprinkle with some type of cheese, add a salty type of protein and finish with fresh herbs and our Umbria nut blend.

    Here are the steps to creating a Fig and Prosciutto flatbread which had amazing flavors and the encouragement to mix together your own creative ingredients.

    Margie Bruner
    owner of Glory Kitchen

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    Fig & Proscuitto Flatbread

    Ingredients

    • Mumbai nut & spice mix
    • ready-made flatbread, fresh pizza dough, or store bought pizza dough
    • fresh figs
    • ricotta cheese
    • olive oil
    • fresh basil
    • prosciutto, sliced thin
    • pinch of salt
    • fresh parmesan or mozarella cheese, shredded

    Instructions

    1. Preheat the oven to 450° about 30 minutes before pizza is ready to bake. Although a pizza stone is nice to have, I just use a baking sheet and oil the bottom with my hands so the pizza won't stick.
    2. For flatbread, lay the bread on the pan and begin to layer the pizza ingredients. For dough, using a well-floured surface and hands, stretch the dough and toss to create a rectangular shaped pizza which will fit your baking sheet. I like it thin so I stretch the dough and toss it around until the dough seems to fit well onto the sheet. I also like to have a rustic-looking pizza, so an irregular shape is just fine.
    3. Depending upon how many flatbreads/pizzas you are making, take enough ricotta to smear a thin layer as a base for your flatbread and place in a mixing bowl. Take a handful of fresh basil, stack them on top of one another, roll up like a cigar and slice into very thin slices- this is a chiffonade. Mix the fresh basil into the ricotta cheese along with a drizzle of olive oil and a sprinkle of sea salt. Mix well. Spread this base onto your flatbread dough.
    4. Slice the figs into thin slices, arrange these on top of the ricotta cheese base. Next, arrange ribbons of prosciutto in and around the figs. Sprinkle with a bit of shredded parmesan, sprinkle with Mumbai nut & spice mix, and finally drizzle with just a bit of olive oil.
    5. Carefully place in the hot oven and bake for 10-15 minutes. The flatbread cooks quickly and you want to keep an eye out to make certain the thin crisp does not burn. The pizza will take a bit longer because of the thicker crust. Remove from the oven, sprinkle with a bit more parmesan cheese, top with some fresh basil, cut with a pizza wheel and serve immediately.

    Notes

    All of the Glory Kitchen nut & spice blends work beautifully as a topping for pizzas and flatbreads. Alter the flavors depending upon your seasonal toppings.

    Fig & Prosciutto Flatbread
    Fig & Prosciutto Flatbread
    Fig & Prosciutto Flatbread
    Fig & Prosciutto Flatbread
  • PICKLED SUGAR SNAP PEAS

    Preserve the bounty of the summer harvest by pickling all types of vegetables and even fruits. Historically, pickling was done to preserve the shelf life of food, especially through the cold winter months, but now it is a trendy and popular method to transform delicious varieties of fruits & vegetables.

    Jars of pickled foods make beautiful and heartfelt gifts, and what better way to give a food gift than to put on the finishing touch with a Glory Kitchen gift tag!

    A few pickling ideas include baby cucumbers, beets, okra, cauliflower, lemons, carrots, peppers, fennel, asparagus, radishes, red grapes, even cranberries.  If it fits in a jar – it would probably make a great pickle!  Here we’ve pickled sugar snap peas and added Mumbai nut & spice mix to the brine for a wonderful tangy and spicy flavor.  Any of the Glory Kitchen nut & spice mixes would be great flavor additions to a jar of pickles.

    Margie Bruner - Glory Kitchen

    Margie Bruner
    owner of Glory Kitchen

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    Pickled Sugar Snap Peas

    Ingredients

    • Mumbai nut & spice mix
    • sugar snap peas, approx. 7 oz. or 1 small bag
    • ¾ cup white wine vinegar
    • ¾ cup water
    • 2 teaspoons sugar
    • 2 teaspoons kosher salt
    • canning or pickling jar 16 oz (2 cup) size

    Instructions

    1. Wash & dry the pickling jar and set aside.
    2. Bring to boil the wine vinegar, water, salt and sugar and stir until sugar & salt are completely dissolved. Remove from heat and cool completely.
    3. Add 1-2 teaspoons Mumbai nut & spice mix to jar. Carefully arrange the sugar snap peas in the jar so they are upright and side by side. I find it easier to hold the jar on its side as I stack the snap peas in the jar until filled. Fill until packed tightly.
    4. Pour the cooled vinegar mixture into the jar of sugar peas. Tighten the lid and turn upside down to distribute the Mumbai spice mix. Place in the refrigerator for a few days before unveiling the jar. These will keep refrigerated for about 1 month.
    5. Serve on salads, sandwiches or as a side to a luncheon dish.

    Pickled Sugar Snap Peas
    Pickled Sugar Snap Peas
    Pickled Sugar Snap Peas
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