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November 2, 2015

CHICKEN AND AVOCADO WRAPS
Wraps can be satisfying, healthy and fresh tasting. This chicken & avocado wrap has an added tang from the pickled sugar snap peas – something a bit more interesting than your ordinary dill pickle and the snap peas are pretty when you slice them lengthwise, right down the middle.

Making wraps is a good idea for scavenging through your refrigerator and mixing together those last bits of ingredients which need to be rescued quickly before spoiling. If you keep your refrigerator stocked with wraps or tortillas you’re always ready for a quick and satisfying lunch.

This chicken wrap includes slices of creamy avocado and leaves of soft butter lettuce (also called bib or boston lettuce) which pair nicely with the crisp red onion and crunchy Penang nut & spice mix. The Asian flavors of peanuts and sesame seeds adds such a great dimension to this wrap. Serve with a side of fresh fruit or chips and you have a perfect and flavorful meal.

Margie Bruner
owner of Glory Kitchen

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Chicken and Avocado Wraps

Yield: 4 wraps

Ingredients

Penang nut & spice mix

4 wraps, or tortillas

roast chicken

1 avocado, ripe

4 full leaves butter lettuce

pickled sugar snap peas (recipe here)

2 roma tomatoes

tahini dressing (recipe here)

red onion, ¼ small, sliced thin

sprinkle of sea salt

Instructions

Shred and then separate enough roast chicken for 4 wraps; I like to keep the chunks a bit large. Slice ¼ of a small red onion and set aside. Slice the pickled sugar snap peas in half, lengthwise. Cut the avocado in half (lengthwise), peel away the skin, and cut into good sized slices. Cut the tomatoes into thick slices. Tear each butter lettuce leaf into 2-3 pieces.

Take a wrap and layer each ingredient, beginning with the lettuce. To finish, drizzle tahini dressing down the center of the wrap, sprinkle generously with Penang nut & spice mix and finally sprinkle with a bit of sea salt.

Wrap it tightly and secure with a toothpick or better yet, tie it together with parchment paper and finish with bakers twine. Repeat for the other 3 wraps and serve with fresh fruit or chips on the side.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 25, 2015

HALLOWEEN BLACK RICE AND BUTTERNUT SQUASH
The dramatic black & orange colors of this dish make it perfect for the Halloween season. The dish doesn’t skimp on flavors either – lots of rich, fall goodness.

The black rice is a bit chewy, the caramelized onions and butternut squash are sweet and flavorful, the pecans add a nutty crunch and the golden raisins provide a tart sweetness.

Toss it together with a handful of peppery arugula leaves, a tangy balsamic vinaigrette, french herbs from Provence nut & spice mix, and this dish is, well, pretty perfect.

Margie Bruner
owner of Glory Kitchen

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Halloween Black Rice & Butternut

4 servings

Ingredients

For the dressing:

2 ½ tablespoons olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

1 teaspoon Provence nut & spice mix

1 teaspoon maple syrup

pinch of salt

For the black rice & butternut salad:

Provence nut & spice mix

1 cup black rice

2 cups vegetable or chicken broth

1 butternut squash, medium size

1 yellow onion, large

½ cup whole pecans, raw

1/3 cup golden raisins

2 handfuls arugula

Instructions

In a saucepan, bring to a boil 2 cups of vegetable or chicken broth. Add black rice, 2 teaspoons of Provence nut & spice mix and bring back to a boil. Cover and simmer on very low heat for about 30-40 minutes. Remove from heat and let it sit covered until all the water is absorbed (I let it sit for a good 40 min to an hour). Remove the lid, fluff lightly with a fork, and cool completely.

Cut the butternut squash into small cubes. The easiest way I have found to cut the squash is to cut each end off, cut it in half, then peel both halves. Scoop out the seeds & flesh, slice into lengths, then slice into cubes. If you can find pre-cut butternut squash, this makes the process much easier! Slice the large onion into somewhat thin slices. Arrange both the squash & onion on a parchment lined baking tray, drizzle with olive oil, season with salt & toss well. Bake both veggies in a 425° oven for 30-40 minutes or until they are nicely browned and roasted. Remove from oven and allow to cool completely.

While the veggies and rice are cooking, whisk together all of the ingredients for the dressing and set aside.

In a large bowl, add arugula leaves and toss with a bit of the dressing to coat the leaves completely. Add in squash, onions, golden raisins, and pecans. Toss all with dressing to incorporate together. Add in the black rice and toss gently. Serve immediately and finish with an additional sprinkle of Provence nut & spice mix.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 18, 2015

4 INGREDIENT SPAGHETTI SQUASH
With only 4 ingredients, this dish is not only simple but delicious and satisfying. The question often asked is, does spaghetti squash really taste like spaghetti? Well, it is long and stringy like spaghetti pasta, but it is not made of flour, it is a vegetable so it has a very different taste and texture.

The flesh inside is solid when raw, but once cooked and roasted, the inside cavity flakes into long stringy strands, hence the name spaghetti squash.

I often prepare this spaghetti squash as a meal using the half squash as a vessel to fill with meat or sautéed vegetables but it also works well as a side dish.

The long strands could be wonderful prepared as a bed for grilled fish to sit upon – think salmon, sea bass or flounder. Yet another alternative, try the roasted spaghetti squash tossed with a bit of butter and any of the Glory Kitchen nut & spice mixes.

And finally, the most obvious way to utilize is to use it as the noodle instead of pasta and make a typical spaghetti dish with marinara sauce topped with fresh grated parmesan. Oh the possibilities.

Margie Bruner
owner of Glory Kitchen

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4 Ingredient Spaghetti Squash

4 servings

Ingredients

Umbria nut & spice mix

1 spaghetti squash

1 large box grape tomatoes

1 cup brown rice, cooked

seasonings:

olive oil

sea salt

fresh herbs

Instructions

Preheat oven to 450°. Slice spaghetti squash in half lengthwise and scoop out the seeds, cleaning out the inner cavity. Slicing a squash can be difficult, especially if it is a large one, so use a large chef's knife and work slowly & carefully. Using your hands, oil the entire inside cavity of the squash with a drizzle of olive oil. Place face up on a parchment lined (or foil) baking sheet. Season with salt and Umbria nut & spice mix. Bake in the oven for about 30-40 minutes or until the flesh is lightly browned and the squash strands flake easily with a fork. Remove from the oven and cool completely.

While the spaghetti squash is baking, arrange the tomatoes (can use grape tomatoes, cherry tomatoes, or heirloom) on a lined baking sheet and drizzle with olive oil. Season with a sprinkle of sea salt & Umbria nut & spice mix. Place in the same oven and roast about 15-25 minutes. Remove and cool.

In a large bowl, mix together spaghetti squash, tomatoes and cooked brown rice. Add fresh herbs (I used fresh oregano but basil, thyme, parsley or chives would also be great). Taste and add additional seasoning if needed. Top with a generous sprinkle of Umbria nut & spice mix and serve.

Notes

Spaghetti squash pairs beautifully with any of the Glory Kitchen nut & spice mixes. Often times I will simply toss it with browned butter, a sprinkle of salt and one of the nut & spice mixes... so yummy!

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 13, 2015

STUFFED ACORN SQUASH
This stuffed acorn squash celebrates the changing of the seasons from summer to fall. Everything about it highlights the fall bounty – apples, walnuts, dried apricots, and of course, the acorn squash.

It is an artful and appealing dish when the squash is used as the vessel for serving and the tender, roasted flesh inside is part of the meal.

There is a real balance of flavors here, a little salty & savory from the sausage, a bit of sweet and tart from the apples and apricot, nuttiness from the walnuts and an amazing flavor of spices from the Cairo nut & spice mix.

This flavorful recipe can serve as a full meal or a side dish. Remember this at Thanksgiving – it would be a beautiful addition to a large family gathering. Happy fall!

Margie Bruner
owner of Glory Kitchen

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Stuffed Acorn Squash

4 servings

Ingredients

Cairo nut & spice mix

2 acorn squash

olive oil

1 tablespoon butter

1 cup quinoa, cooked

6-8 oz. pork, chicken or turkey sausage, not flavored or spicy

1 apple, diced into small squares

5 scallions, chopped

½ cup whole walnuts, lightly chopped

1/3 cup dried apricots, roughly chopped

1 cup Italian leaf parsley, fresh, roughly chopped

sea salt

Instructions

Slice the two acorn squash lengthwise and scoop out the seeds to clean the cavity. Using your hands, rub a bit of olive oil on the inside & outside of each squash. (You should have 4 shells). Season with sea salt and a sprinkle of Cairo nut & spice mix . Assemble the squash on a baking sheet, face up, and bake in a 375° oven for 1 hour or until golden brown. When ready, remove and cool.

While the squash is baking, in a medium sauté pan, cook the sausage as directed, breaking it up into small pieces as it cooks (a potato masher works well). If you are using a low fat sausage such as turkey or chicken, you may want to add a bit of water during the cooking to keep it moist and from burning the bottom of the pan. Just before it is cooked through, add 1-2 teaspoons of Cairo nut & spice mix . Taste and add more depending upon how spicy you like the sausage. Remove from heat and set aside.

In another pan (I like to use cast iron), heat 1 tablespoon butter and a drizzle of olive oil together. When hot and slightly browned, add the chopped apple, spread in the pan and let it sit on the heat not moving it around so it will brown the small pieces of apple. Toss in the scallions, sprinkle with a pinch of sea salt, heat just until wilted and remove the apple/onion mixture placing it into a separate bowl to cool.

In a large bowl, mix together cooked sausage, quinoa, walnuts, dried apricots, apples and scallions. Add the fresh parsley and toss together.

Stuff each acorn half with the sausage mix, top each with another sprinkle of Cairo nut & spice mix and serve at room temperature or if you prefer to serve warm, return to the oven for 15 minutes or just until it is heated through.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
October 5, 2015

TAHINI LIME DRESSING
It’s difficult to decide whether to call this tahini recipe a dressing, a spread, or a dip. Frankly, it works for all three. This flavorful recipe includes many of the typical ingredients found in a salad dressing but there is an added pop of flavor from tahini – a rich, nutty flavored cream made from ground sesame seeds. I’d say it’s a bit like peanut butter, only the butter is made from sesame seeds instead of peanuts.

This tahini dressing has a robust flavor, and it keeps fresh in the refrigerator for several weeks. Try it out as a dip for roasted & raw veggies or corn chips, a spread for sandwiches and wraps, use it to accompany grilled fish, coat a baked chicken, and of course use it as a salad dressing. When using it as a dressing I thin it with a bit of water to make a smoother drizzle. This is my go-to dressing when I want a tangy, nutty and unique flavor.

Margie Bruner
owner of Glory Kitchen

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Tahini Lime Dressing

Yield: 10-12 servings - or more

Ingredients

Penang nut & spice mix, 1 tablespoon

¼ - ½ cup tahini sesame paste (depending upon taste)

1 ½ limes, juiced

1 ½ bulb roasted garlic, (this is a full head & a half of roasted garlic)

1 tablespoon rice wine vinegar

1 tablespoon soy sauce

½ cup water

¼ teaspoon ginger, fresh or ground

1 teaspoon honey

Instructions

Roast the garlic heads and set aside to cool. Remove the individual cloves of garlic from the head. This may seem like a lot of garlic, however, after roasting it becomes very sweet and mild. I like to roast a large batch of garlic and then freeze in individual baggies to have for future recipes - it adds great flavor to so many things. And remember, when you roast garlic, the strong pungency is replaced with sweet caramelized goodness.

Combine all of the ingredients in a blender and blend until smooth. Taste and adjust the seasonings as needed. For a thinner consistency add a bit of water and reblend. Just before serving add a sprinkle more of Penang nut & spice mix on top for some added crunch and visual appeal.

Makes a bit over 1 cup and stays fresh in the refrigerator for 1-2 weeks. You can also separate out some and freeze for future use.

Notes

If you are using this as a salad dressing or as a drizzle over fish, you may want to thin it with a whisk of water. Add a teaspoon at a time until you reach the consistency you want.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 25, 2015

GRILLED MEXICAN SALAD
This salad is not only flavorful, its bright colors and various textures create a delicious and satisfying salad.

Margie Bruner
owner of Glory Kitchen

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Grilled Mexican Salad

serves 4

Ingredients

For the Grilled Salad:

San Miguel nut & spice mix

3-4 ears of corn

2 Mexican white onions

4 red bell peppers (or if you can find them, miniature peppers 12-20 depending upon size)

olive oil

4 fresh jalapeño peppers

1 bag arugula greens

4 red radishes

1 can black beans, rinsed

chipotle vinaigrette dressing

For the Dressing:

yields about 1/4 cup

San Miguel nut & spice mix

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

1 teaspoon honey

1 teaspoon San Miguel nut & spice mix

pinch of salt

pinch of ground chipotle

Instructions

Mix all of the ingredients for the chipotle dressing and set aside. Depending upon how spicy you desire the dressing, add more chipotle until you reach the preferred heat level. Add pinches and taste as you go.

Slice the onions, drizzle them with a bit of olive oil, salt lightly and set aside in a bowl. Slice the bell pepper into large pieces, lightly oil and salt. If you have miniature peppers, use them whole. Clean the husks off the corn and drizzle with olive oil. Rub the ears with your hands to make certain the oil is spread over all of the kernels. Sprinkle with salt and set aside. Slice the jalapeños in half and lightly toss with a drizzle of oil and a sprinkle of salt. Slice the radishes very thin; I like to use a mandoline to get an even and very thin slice. Rinse the black beans and set these aside.

Place the corn cobs, bell peppers, jalapeños and onion on a hot & well oiled grill. All of this can also be roasted in a hot 450° oven. I prefer to roast the onions if you don't have a vegetable basket for the grill. After you get a good grill with char marks, remove and let the vegetables cool.

Toss the arugula in a bit of the chipotle dressing and place it on 4 large dinner plates. Take the grilled vegetables and lay them over the arugula arranging them into segmented areas. Add the beans and the sliced radishes. Drizzle the entire salad with chipotle dressing and sprinkle all over with a generous amount of San Miguel nut & spice mix.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 21, 2015

SALMON AND PINEAPPLE SKEWERS
This lovely combination of sweet pineapple and fresh salmon seasoned with the Asian flavors from Penang nut & spice mix is amazingly tasty. When you present the skewers over a bed of farro and kale, it is not only a beautiful dish but it is satisfying and allows you to indulge fully without any feelings of guilt.

Farro is an ancient grain made of hulled wheat, somewhat similar to barley. The word farro stems from Italian origin, however, the grain can be traced back to many European regions where it has been cultivated for centuries.

The nutty and somewhat chewy grain should be served al dente and not overcooked where it becomes soft or mushy. Depending upon the type of grain (there are several varieties) the cook-time might vary. This recipe is a good reference but check the farro package’s cook-time recommendations for the perfect result.

Margie Bruner
owner of Glory Kitchen

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Salmon and Pineapple Skewers

Yield: 4 servings

Ingredients

For the Farro:

1 tablespoon Penang nut & spice mix

2 cups vegetable or chicken broth

1 cup farro

2 cups fresh kale, washed, dried & ribs removed

2 tablespoon olive oil

1 tablespoon balsamic vinegar

pinch of sea salt

For the Salmon Skewers:

Penang nut & spice mix

1/2 fresh pineapple

8-10 oz. salmon (I used skinless, sockeye salmon, bones removed)

8-10 skewer sticks

1 tablespoon sesame oil

1 teaspoon mirin (rice wine)

1 tablespoon soy sauce

2 teaspoons sriracha (chili sauce)

Instructions

In a saucepan, bring 2 cups of vegetable or chicken broth to a boil over high heat. Add farro, cover pan and reduce to low heat for 10 minutes. Remove pan from heat, let farro sit covered for 5-10 minutes. Remove lid, fluff with a fork and allow to cool.

Take washed kale and roll into tight pieces as you chop the kale into small pieces - but don't mince. Add olive oil, a pinch of salt and massage the kale well with your hands, working the oil into the greens. When the farro is completely cooled, add it to the kale, add Penang nut & spice mix, balsamic vinegar, stir well and set aside. At this point, taste and add more oil & vinegar as needed.

Take ½ of a pineapple, trim the skins and cut it into squares about 1 ½" x 1 ½". Take the salmon and cut it into squares of about the same size. This doesn't need to be perfect but it looks nice and cooks more evenly if you can cut both pineapple and salmon into similar sizes. Skewer both onto either wooden or metal skewers, alternating ingredients. If you are using wooden skewers, be certain to soak these in water for at least 20 minutes before using. This keeps them from burning and I often can wash and reuse them again another time.

Make the glaze for the salmon by combining sesame oil, mirin, soy sauce and sriracha. Taste and add more oil if needed. Brush this glaze onto the salmon/pineapple skewers, sprinkle them with Penang nut & spice mix. Save a bit of glaze to brush over the skewers again at the tail end of cooking.

Prepare the grill by pre-heating and then oiling it well so the delicate fish does not stick - this is very important, you don't wan't to damage lovely and pricey salmon steaks! Another alternative to grilling is to lay the skewers on a sheet tray and cook them in a pre-heated oven at 425° for about 15 minutes. Be certain to lightly oil the sheet tray so they do not stick.

While salmon is cooking, prepare 4 serving plates by laying a bed of the kale & farro salad. Remove the salmon & pineapple skewers from the grill or oven and lay them over the farro salad. Finish with an additional sprinkle of Penang nut & spice mix and serve immediately.

Notes

These salmon skewers would also work well using Mumbai or Cairo nut & spice mix.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 14, 2015

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

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.

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.

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.

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.

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.

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© Glory Kitchen | all recipes and photographs are the property of Glory Kitchen
September 6, 2015

PEACH AND PROSCUITTO BUNDLES
If you want to add color and interest to a table of assorted appetizers, try this peachy fresh dish which always gets an oooo and ahhh from our guests.

Sweet peaches, Gouda cheese, salty prosciutto and the crunch of Provence nut & spice blend make this appetizer a bite full of fresh flavor. Not to mention the presentation of these fresh ingredients is a stunner – and using peaches during their peak harvest season make these bites juicy and hard to resist.

Gouda cheese, named after the Dutch city, is one of the oldest types of cheeses made. Depending upon the maturity of the cheese, the flavor can vary from carmel sweet to fruity tang, to butterscotch. Gouda can be aged anywhere from 4 weeks to more than 12 months and the longer it ages, the sweeter it gets.

Here I used Provence nut & spice mix, however, adding an additional spicy note would work beautifully as well. You can also try this same peach recipe with our San Miguel, Penang, Mumbai or Cairo blends.
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Peach and Prosciutto Bundles

Ingredients

Provence nut & spice mix

peaches, ripened

gouda cheese, block

prosciutto, sliced thin

honey

sea salt

toothpicks

Instructions

Slice gouda cheese into sticks, about ½ inch thick. Wash & slice peaches into thick wedges.

Take a thin slice of prosciutto and wrap around both the peach slice and gouda cheese stick, twisting the prosciutto at the top when ends meet. Pierce all of these together with a toothpick to bind and hold into one piece.

Arrange the peach bundles onto a serving plate. Drizzle all of the bundles with honey. Sprinkle with a tiny bit of sea salt. Sprinkle with Provence nut & spice mix and serve.

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