Anna

Spicy Thymes – Just Desserts

It was rainy week here in Des Moines, so when I learned National Dessert Day was October 14th, it seemed like the perfect excuse to break out one my grandma’s recipes. A few months ago, I texted my grandma to see if she knew where I could find good almond paste here in town. She wasn’t sure so instead she just mailed some from the bakery in her home town. I was able to freeze most it, making several Dutch treats over the summer.

I put on Dana Schwartz’s Noble Blood (Marie Antoinette did NOT say ‘Let Them Eat Cake’) and decided on an Almond Butter Cake. 

This cake has a pretty simple ingredient list, the hardest part being the wait for it to finish baking. I was feeling a little extra and decided to top my cake with sliced almonds and sugar. It may not be traditional, but a little crunch goes a long way in my book.

I love being able to share recipes with you all, but this one stays in the family. Just know if you’ve ever had almond butter cake, my grandma’s is better. Mine is no where near as good as hers, but I do my best. It’s more about the chance to revisit the memory of learning to bake with her. My love of baking was born in my grandma’s kitchen. She taught me the importance of choosing high quality ingredients, taking your time, and adding a little bit of love.

It wasn’t just cakes. Grandma made sure I knew how to properly make Sinterklaas Cookies and Dutch Letters. Both of those recipes take two days and teach 10-year-olds a lot about patience. Part of me thinks we drove her a little crazy with our questions. Plus there was the time we made all the letters in the shape of an ‘R’, because why not? But she always had us back. It’s a great feeling to share to these childhood memories with those in my life today.

Keep it Simple…
Dessert doesn’t have to take all day! If baking isn’t your thing, take a page out of Chris’s book. A high quality olive oil drizzled over ice cream takes a simple dessert to the next level. Try our Blood Orange Olive Oil over fresh strawberry ice cream.

If olive oil seems to strange, try reducing a fruity balsamic for a low sugar syrup!

From You…
We would love to see what desserts you love. Share your treats with us on Instagram for the chance to be featured on our page! Don’t forget – you can always share recipes with us here or by e-mail anna@allspiceonline.com.

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Spicy Thymes – Chickpea Patties

Is there anything chickpeas can’t do? A delicious snack on their own, I’ve used them to make tacos, soups, stir-fries, falafel, salads, and sandwiches. Not to mention hummus, the greatest condiment of all time. As a sandwich spread, pizza topping, salad dressing, dessert, or simple dip on it’s own, you can’t go wrong with hummus. I almost always pick up a can of chickpeas when I’m at the grocery store, making a dish with them at least once a week.

A favorite chickpea recipe of mine is Chickpea Patties. Start to finish it takes about 30 minutes, with just enough down time for a Carole King dance party. I once made them for a friend that’s practically a carnivore and they described them as “actually good”, the highest compliment they’ve ever given my vegan cooking. (Another time, a Ratatouille I made was described as “vegetables and sadness”, so you’ll understand how proud I was.) I found they satisfy my burger craving when it comes up without trying to be fake meat.

The very best part: 4 dishes! The amount of dishes I will have to wash tends to be a large factor in what I make, just another reason this recipe is in frequent rotation.

This weekend, I seasoned my patties with our Texas Chili Seasoning, Paprika, Sumac, Smoked Black Pepper, carrots and parsley. The full recipe I used can be found here, but you’ll notice I didn’t do a great job of following it. I’m big fan of making it up as I go.

It’s part of what I love so much about my job. This is far from the only recipe I make differently every time. Different spice combinations can keep a staple dish from getting old. Having a base recipe I know I like allows me to be more creative in how I season it. I usually start with a blend, building on the flavors in place by adding 2 or 3 additional spices. Sometimes it’s a total fail, half the time I forget what I’ve used, but every time is a chance to try something new.

With all the smoky flavors this weekend, I decided to top them with our Russ and Frank’s Sassy BBQ sauce. A few slices of red onion, tomato, and lettuce and this patty (dare I say burger?) was complete. My friend suggested we toast the buns and they brushed them with Butter Olive Oil before placing in the oven. I was very grateful for the tip on that one.

I was able to make to 6 patties, and I’ve packed one for lunch tomorrow. I think will freeze the other three for quick dinners down the road. Is there anything better than a good recipe that leaves even better leftovers?

Next Time…
I’ve made this recipe a lot, but the BBQ sauce was a new topping. Every time I use this sauce, I am confused as to why I don’t use it every night. Next time, I’m going for a full BBQ flavor. Pig Powder, Smoked Sweet Paprika, and pinch of Habanero Salt is a tried and true combination. This easy slaw recipe would also be a great topping.

I also want to try using aquafaba as my binder, instead of the flax egg. Aquafaba is the liquid from a can of chickpeas whipped until it is lightly and fluffy, like beaten egg whites. Several friends have had good luck with this method, and I already have the can of chickpeas open!

More On…
Flax Eggs – This vegan egg substitute is a favorite of mine. It’s pretty basic, 2 tablespoons water + 1 tablespoon ground flax seed = 1 egg. Just mix together and allow to rest for about 10 minutes – it will thicken and become almost like slime. I tend to make mind slightly thick, some recipes recommend a 2.5:1 or 3:1 ratio instead. I like to start with less water, it’s always easy to add more if you feel it’s needed.

I’ve found this egg substitute works in nearly all baked goods, although it does have slightly nutty flavor. Chia seeds can be used instead, although you may see black flecks in the final product.

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Spicy Thymes – What We Eat

Here at AllSpice we’re all about making the food we love taste great using our olive oils, vinegars, herbs spices and other products. We also love the uniqueness of each person’s cooking style and the stories and traditions that go along with the food.

We’re blessed with a team of AllSpicers who happen to cover a lot of ground with their diverse cooking styles.  In our new blog series Spicy Thymes, we’ll explore the foods we love along with their stories and traditions.

Here’s a bit about the variety you can expect from a few of our AllSpicers:

Anna V. – “The All About Leftovers One”
Anna tries to eat a mostly plant based diet, only cooking a chicken dish about once a month. While she does enjoy the occasional burger when dining out, pork and dairy are solid no-go. Anna often tries to find recipes where she can freeze the leftovers for quick and easy lunches. She’s made it her life goal to see how many foods she can replace with carrots in her cooking.

Chris – “The Adventurous One”
Chris is our Chef-in-Chief. After graduating from Iowa Central’s Culinary Program, he developed a passion for Korean food. He never ceases to amaze us with his Instagram-worthy dishes. Chris is a traditionalist in his Korean cooking, and he has brought in a burner on more than one occasion to properly cook his lunch.

Andy – “The Basic One”
Andy is a classic Iowa cook. A self-proclaimed master in casseroles, he has a talent for tossing a little AllSpice flair into the dishes we all know and love. Andy loves most food, as long as it doesn’t involve truffles (mushrooms are fine), beets (they taste like dirt), or organ meat.

Rory – “The I’ll-Try-Anything-Once One”
When it comes to Rory, what can’t he do? From Instant Pot dinners to days spent tending to the smoker, he has a unique talent for finding the perfect spice combination for any dish. While he does cook dinner most every night, Rory loves dining out at locally owned restaurants. Rory often brings in homemade treats for the crew, and it’s one of the many reasons we love him. Rory also has a knack for tasting food and being able to dissect it and tell you what all is in it. You usually get dinner and a show!

As we share with you more about the foods we love, we hope you’ll join in on the conversation!

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Spicy Thymes – Warm Grains

Fall is my favorite time of year, in no small part because of the food. From cider donuts to pumpkin bars, apple sausage to sweet potato pie, roasted squash to homemade applesauce, I’m obsessed. I’ve even fallen into the pumpkin pie spice trap on more than one occasion. The thing I love most about fall foods, the one thing they almost all have in common, is they are served hot. A warm cup of coffee on cool morning is one of the best things in the world. I love making soups, roasted vegetables, and fresh breads and jam. Having the oven on and feeling comfortable in my house without cranking the AC, can’t beat it.

One thing I’ve really begun to enjoy over the past few years is warm grains. I can honestly say I was in my 20’s before I ever even tried quinoa, and it’s taken me a while to figure out exactly how to prepare and season it to my taste. This weekend I tried something new, and it payed off.

I knew two things when I left work Saturday: I really didn’t want to stop and the grocery store and I had quinoa at home, I could figure something out. I put the quinoa on to cook, along with some frozen corn and carrots, and began to look for a dressing.

I wanted something a little sweeter, so I started with our Blood Orange Olive Oil. This oil starts out sweet and finishes with a slight tang and classic olive oil pepper finish, and I use it at least 3 times a week. I had some Vermont Maple Balsamic left over from a broccoli dish, in which I also used the Blood Orange, so I knew that was a good combo. The Vermont Maple is our sweetest balsamic, and it does contain actual maple syrup (this means added sugar).

Here’s where I went a little to the left. Our Pumpkin Pie White Balsamic is new to me and I’ve been trying to find ways to use it. This vinegar blends nutmeg, cinnamon, allspice, and clove with the classic bite of white balsamic. I figured whats the worse that can happen and decided on a final dressing of 1 part Blood Orange, 2 parts Vermont Maple, and 2 parts Pumpkin Pie.

I mixed the cooked quinoa, carrots, and corn and topped them with some golden raisins and the dressing. As far as dishes I’ve made up on the fly, this top five. The sweetness in the Vermont Maple takes the bite of the Pumpkin Pie, allowing the rich spices to shine. The Blood Orange provides a nice citrus tang without over powering. The whole dish was sweet without being sugary, filling, and packed with flavor. From start to finish, it only took about 20 minutes, making it the prefect weekend lunch.

Next Time…
This was a great quick lunch or side dish, but to make it into a dinner it needs a protein. I think lentils or edamame would add nicely to the flavors already in place. You could also add walnuts or sliced almonds if you wanted more texture. If not eating vegan, roasted chicken or apple sausage would also pair nicely.

I’m also considering adding kale or arugula and making it more of a salad. I think you could easily chill this dish and serve it cold if warm grains aren’t your thing.

More On…
Pumpkin Pie Spice White Balsamic – Here at AllSpice, we are far from immune to the charms of pumpkin pie spice. This balsamic combines the best flavors of fall with a bright, crisp finish. Like I said, this is a new balsamic to me, but these customer and co-worker suggestions sound amazing!

  • Brush over pumpkin bars for an added boost in flavor
  • Drizzle over roasted vegetables for a fall flair
  • Pair with an EVOO for any fall salad
  • Use a dipping vinegar for pumpkin or apple bread
  • Drizzle over homemade ice cream and fresh pumpkin pie
  • Blend into whipped cream
  • Reduce and use as a syrup on berries and oatmeal

The Pumpkin Pie Balsamic is available in-store while supplies last.

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Crispy Potato Tacos

INGREDIENTS
2 large potatoes
4 Cups salted water (for boil)
2 Tbsp Mild Olive Oil
1-1/2 Tbsp Salsa Verde Seasoning
1/2 – 1 tsp Poblano Chile Powder
1 tsp Mexican Oregano
1/2 tsp Coriander, Ground
tortillas
1/2 red onion, sliced
1/2 red bell pepper, sliced

STEPS
Preheat oven to 400°F. In a heavy saucepan on the stove, bring 4 cups of salted water to a boil over high heat. While the water is heating up, wash and cube your potatoes. Try and keep the chunks about the same (bite) size.

Once the water has reached a full boil, add the potato chunks and boil for 5 five minutes. Drain water from the potatoes and return to the (empty) hot pan to dry up any leftover water.

In a small bowl, combine the dry spices. Drizzle olive oil over the potatoes, sprinkle with the spice mix, and gently toss to combine. Because the potatoes are partially cooked, you will need to be careful not to just mash them.

Spread out the spiced, oiled potatoes on a rimmed baking sheet in a single layer. Bake for 10-20 minutes, or until they reach your desired level of ‘crispiness’.

Serve on warmed tortillas with red onion and bell pepper slices.

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