Food is always better when properly seasoned. Your food will taste better, smell better, and look better. You’ll enjoy playing around in your kitchen because you’ll know what you’re doing, and you’ll be respected as a cook. It certainly makes me feel professional knowing how to use my herbs and spices when I cook. I enjoy every second in my kitchen when I have my spices and herbs around me. I become the galloping gourmet. Has to be fun and entertaining for me, and it really is.
As I’m preparing my New Year with resolutions and goals I am familiarizing myself with new ways to use these delicious condiments and even add new ones. I was recently introduced to SUMAC – it’s a spice that is a diamond in my pantry now. Having an allergy to the acidity in lemon I have been searching high and low for a tangy lemony flavor to enhance my dishes that call for such a taste. I found it! Yeah!!!
I went out to eat one night and was so intrigued by a taste in my dish that I had to ask how they made the dish. The chef got back to me with a simple recipe for his Chickpea sticks (amazing side dish or finger food – I’ll share another time). Sumac was the spice he flavored his dish with. Well, guess what? Within a few days I had amazon deliver a 1lb bag of organic sumac right to my door. It’s that good! I now add that lemony taste in my salads, dry rubs and even blend it with other spices. I’m so kitchen happy!
Commit, spice up your pantry, drizzle some new spices and herbs into your dishes, dress to impress!
I’m sharing my favorites:
Sea salt – my favorite is Himalayan pink salt
Oregano – herb fresh or dried
Thyme – herb fresh or dried
Philadelphia – spice blend from the Middle East – I found it in the Israeli market
Sumac – my new spice buddy – tangy tarty lemony flavor
Mint – herb fresh or dried
I hope you get inspired to add a new flavor into your cuisine. Food is art – be creative – add color, taste, and presentation, and let your senses enjoy. The aroma will be a natural potpourri. Yum!
Pan Roasted Sumac and Garlic Chicken
4 chicken breasts
6 garlic cloves – minced
3 tbsp Cooking oil – grapeseed or coconut or any oil that heats at a high temperature
- Heat pan with oil
- Add minced garlic – do not brown
- Add chicken breasts and bring down heat to low, turn over after five minutes and cook other side. Do not overcook. You want the chicken to maintain its juiciness.
- Sprinkle a generous amount of SUMAC on the chicken on both sides.
Make a lot! This dish is easy and it goes fast. It’s that good!
Embrace, Enjoy, Live, Love, Laugh, and EAT!
Much spicy and herbal love,