Tag: penzey spice

Curried Pork With Vindaloo Over Rice

Spices
Spices
Here is another recipe that I recently found in the Penzey Newsletter that has become a favorite recipe of mine. I had never heard of Vindaloo seasoning before, but I will never be without it now. It is the perfect combination of seasonings. This recipe was contributed by Catherine Clark and it is fantastic. I made it once adding green beans and once adding potatoes. I think cauliflower would be good, too. I also have made it with chicken instead of pork. Also I increased the amount of coconut milk to 1 cup from the original recipe of 2/3 cup. If you add extra ingredients, you will need the increased amount of milk.

Ingredients

  • 1 lb boneless pork tenderloin, cut into 1/2 to 1 inch cubes
  • 2-3 Tablespoons Vindaloo Seasonings
  • 1/4 cup cider vinegar
  • 1 tsp salt
  • 2 tablespoon oil
  • 1 onion, chopped
  • 4 cloves fresh garlic, minced
  • 1 cup unsweetened coconut milk
  • Vegetables (optional)
  • Cooked rice

Directions

  1. Mix together the Vindaloo, vinegar, and salt into a paste and set aside.
  2. In a large skillet, heat the oil, add the onions and garlic and lightly brown.
  3. Add the Vindaloo paste and stir for about 3 to 5 minutes. This will become thicker.
  4. Add the meat , stirring to cover it with the paste and searing it for 2 minutes.
  5. Add the coconut milk and stir to deglaze the pan.
  6. Reduce heat to a low simmer (this is where you can add vegetables) and stir occasionally, until the meat is cooked and tender, about 7 to 10 minutes.
  7. Serve over rice.

Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

Cajun Chicken and Pasta
Cajun Chicken and Pasta

  • 4 boneless skinless chicken breasts, cut into thin strips
  • 2-4 Tablespoons Cajun Seasoning
  • 2 Tablespoons butter or margarine
  • 1 red pepper, cut into thin strips (can use green or 1/2 of each kind)
  • 6 large mushrooms, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1 1/2 cups half and half
  • 1 tsp dried basil
  • 1/2 tsp minced lemon peel
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.

    • Instructions

    1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
    2. Melt butter in large skillet over medium heat.
    3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
    4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
    5. Add the half & half and the remaining seasonings and heat through.
    6. Serve the chicken over the cooked egg noodles or pasta.