Mortar and Pestle - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/tools/mortar-pestle/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Tue, 03 Jun 2025 14:26:37 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Mortar and Pestle - Guides, Tutorials & Recipes | Taste Recipes https://www.tasteofhome.com/gear/tools/mortar-pestle/ 32 32 Seekh Kabobs https://www.tasteofhome.com/recipes/seekh-kabobs/ Tue, 26 Nov 2024 14:54:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082381

Ingredients

  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 pound ground beef
  • 1/2 cup grated onion
  • 1/4 cup minced seeded jalapeno pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh gingerroot
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon minced fresh mint
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garam masala
  • 2 tablespoons canola oil
  • Metal or wooden skewers
Text Ingredients

Directions

  1. Over medium heat, preheat a small skillet. Toast cumin and coriander seeds until seeds have darkened, 1-2 minutes, stirring frequently. Cool completely. In a spice grinder, or with a mortar and pestle, grind seeds to a powder.
  2. In a large bowl, combine ground beef, onion, jalapeno, garlic, ginger, cilantro, mint, salt, pepper, garam masala, and ground cumin and coriander; mix well. Cover; refrigerate 1 hour.
  3. Form mixture into 4-5 in. logs. Thread onto skewers.
  4. In a large skillet, heat oil over medium-high heat. Add kebabs, spacing 1/2-in. apart; cook until browned and crispy on the edges and meat is cooked through, 2-3 minutes per side. Repeat with remaining kebabs. Transfer to a paper towel-lined plate to drain. Serve immediately.

Nutrition Facts

1 kabob: 128 calories, 9g fat (2g saturated fat), 31mg cholesterol, 292mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 9g protein.

]]> Molcajete Salsa https://www.tasteofhome.com/recipes/molcajete-salsa/ Fri, 17 Jan 2025 06:52:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2077788

Ingredients

  • 3 large tomatoes, quartered
  • 1/2 cup medium onion, roughly chopped
  • 1 serrano pepper, seeded and halved
  • 1/2 jalapeno pepper, seeded and halved
  • 4 garlic cloves, peeled
  • 1/4 cup fresh cilantro leaves
  • 1/2 teaspoon salt, divided
Text Ingredients

Directions

  1. Preheat broiler. Place first five ingredients on a foil-lined baking sheet. Broil 3 to 4 in. from heat, until skins begin to blacken, 4-5 minutes. Turn; cook 3-4 minutes longer. Let cool.
  2. Working in batches, grind tomatoes, onion, serrano, jalapeno, garlic and cilantro in a molcajete until chunky. Sprinkle each with salt while grinding. Transfer to a large bowl; stir to combine.
]]> Steak au Poivre https://www.tasteofhome.com/recipes/steak-au-poivre/ Fri, 04 Oct 2024 21:41:09 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2023259

Ingredients

  • STEAK:
  • 3/4 teaspoon whole peppercorns
  • 1 New York strip or beef top loin steak (1 pound)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 3 garlic cloves
  • 2 fresh thyme sprigs
  • SAUCE:
  • 2 tablespoons butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1/4 cup Cognac
  • 1/4 cup heavy whipping cream
  • 1/4 teaspoon salt
Text Ingredients

Directions

  1. Use a mortar and pestle to crush peppercorns. Pat steak dry and season with crushed peppercorns and salt on all sides.
  2. Heat oil in a cast-iron skillet over high heat. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes each side. Add butter, garlic and thyme to pan. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking. Continue cooking to desired degree of doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard garlic and thyme. Remove from pan and let stand.
  3. Reduce skillet heat to medium; add butter, shallots and garlic and cook until shallots and garlic are slightly soft, 2-3 minutes. Stir in Cognac and let simmer until most of the liquid has dissipated. Add cream and bring to a simmer, cooking 2-3 minutes or until sauce coats the back of a spoon. Stir in salt.
  4. Cut steak into thick 2-in. slices. Spoon sauce over steak.

Nutrition Facts

3 ounces cooked steak with 2 tablespoons sauce: 376 calories, 26g fat (13g saturated fat), 97mg cholesterol, 884mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein.

]]> Mulligatawny Soup https://www.tasteofhome.com/recipes/mulligatawny-soup-2/ Wed, 23 Oct 2024 05:43:39 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2019980

Ingredients

  • 6 tablespoons dried split pigeon peas
  • 3 tablespoons uncooked basmati rice
  • 2 garlic cloves, minced
  • 1 piece fresh gingerroot (about 1 in.), peeled and minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 tablespoons ghee
  • 1 large onion, chopped
  • 1 bay leaf
  • 6 medium carrots, chopped
  • 2 medium apples, peeled and chopped
  • 2 celery ribs, chopped
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups reduced-sodium vegetable broth
  • 3/4 cup coconut milk
  • 1 teaspoon lemon juice
  • Hot cooked rice
  • 1/2 teaspoon garam masala, optional
  • 1/2 teaspoon coarsely ground pepper, optional
Text Ingredients

Directions

  1. In a small bowl, combine pigeon peas and rice; cover with warm water. Let soak 5-10 minutes; drain.
  2. In a spice grinder, or with a mortar and pestle, combine garlic, ginger, chili powder, turmeric, coriander and cumin; grind until a paste forms.
  3. In a Dutch oven, melt ghee over medium heat. Add onion, spice paste and bay leaf. Cook until fragrant, 1-2 minutes, stirring constantly. Add carrots, apples, celery, salt and pepper; cook until vegetables are crisp-tender, 3-4 minutes, stirring frequently. Stir in broth, and soaked pigeon peas and rice mixture. Bring to a low simmer; cook until peas are tender, 20-25 minutes. Discard bay leaf.
  4. Stir in coconut milk and lemon juice. Serve soup in bowls with hot cooked rice. Sprinkle with garam masala and black pepper if desired.

Nutrition Facts

1-1/4 cups: 171 calories, 7g fat (5g saturated fat), 8mg cholesterol, 570mg sodium, 24g carbohydrate (9g sugars, 6g fiber), 4g protein.

]]> Salt and Pepper Shrimp https://www.tasteofhome.com/recipes/salt-and-pepper-shrimp/ Fri, 05 Jul 2024 04:47:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=1992960

Ingredients

  • 2 tablespoons Sichuan Peppercorns
  • 4 teaspoons salt, divided
  • 1 pound uncooked shell-on shrimp (16-20 per pound)
  • 1/4 cup cornstarch
  • 1 teaspoon white pepper
  • Oil for frying
  • 4 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • Sliced green onions
  • Hot cooked rice
Text Ingredients

Directions

  1. In a dry flat-bottom wok or large deep skillet over medium heat, cook and stir peppercorns and 3 teaspoons salt until fragrant (do not overcook), 2-3 minutes. Transfer to a mini food processor or mortar and pestle. Process until peppercorns are ground. Set aside.
  2. Cut legs off shrimp. Devein, leaving on shells and tails. Pat dry with paper towels. In a large bowl, combine cornstarch, white pepper and remaining 1 teaspoon salt. Add shrimp; toss to coat.
  3. In the same wok or skillet, heat 1/2 in. oil to 375°. Fry shrimp in batches until crispy and no longer pink, 5-6 minutes, turning once. Drain on paper towels.
  4. Drain oil from wok, reserving 2 teaspoons in pan. Over medium heat, cook and stir garlic and red pepper flakes until fragrant, 30-45 seconds. Return shrimp to wok with 1 teaspoon peppercorn mixture (save remaining for another use). Cook and stir 1 minute. Sprinkle with green onions. Serve with rice.

Nutrition Facts

1 serving: 259 calories, 16g fat (1g saturated fat), 138mg cholesterol, 873mg sodium, 10g carbohydrate (0 sugars, 0 fiber), 19g protein.

]]> Pecan Muhammara https://www.tasteofhome.com/recipes/pecan-muhammara/ Fri, 27 Oct 2023 10:52:11 +0000 https://www.tasteofhome.com/recipes/pecan-muhammara/

Ingredients

  • 1 large sweet red pepper
  • 1 cup chopped pecans, lightly toasted
  • 1 tablespoon Aleppo pepper flakes or smoked paprika
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 1 garlic clove, chopped
  • 1 teaspoon ground cumin
  • 1/4 cup dry bread crumbs
  • 1 to 2 tablespoons olive oil, divided
Text Ingredients

Directions

  1. Place pepper on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
  2. Peel off and discard charred skin. Quarter pepper. Remove stems and seeds.
  3. Place roasted red pepper pieces, pecans, Aleppo pepper flakes, lemon juice, pomegranate molasses, garlic and cumin in food processor or mortar with pestle. Pulse or grind until slightly pureed (not as creamy as hummus). Add bread crumbs and 1 tablespoon olive oil. Pulse or grind until blended. If desired, add remaining 1 tablespoon oil to achieve desired consistency.

Nutrition Facts

1/4 cup: 223 calories, 19g fat (2g saturated fat), 0 cholesterol, 43mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 3g protein.

]]> Air-Fryer Cumin Carrots https://www.tasteofhome.com/recipes/air-fryer-cumin-carrots/ Mon, 17 Feb 2020 13:56:38 +0000 http://origin-www.tasteofhome.com/recipes/air-fryer-cumin-carrots/

Ingredients

  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 1 pound carrots, peeled and cut into 41/2-inch sticks
  • 1 tablespoon melted coconut oil or butter
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Minced fresh cilantro, optional
Text Ingredients

Directions

  1. Preheat air fryer to 325°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
  2. Place carrots in a large bowl. Add melted coconut oil, garlic, salt, pepper and crushed spices; toss to coat. Place on greased tray in air-fryer basket.
  3. Cook until crisp-tender and lightly browned, 12-15 minutes, stirring occasionally. If desired, sprinkle with cilantro.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.

    • Nutrition Facts

    1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 228mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

    ]]>         Grilled Steak https://www.tasteofhome.com/recipes/garlic-grilled-steaks/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/garlic-grilled-steaks/

    Ingredients

    • 10 garlic cloves
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 2 tablespoons olive oil
    • 1 tablespoon lemon juice
    • 2 teaspoons Worcestershire sauce
    • 4 boneless beef strip steaks or ribeye steaks (1 inch thick and 8 ounces each)
    Text Ingredients

    Directions

    1. With a mortar and pestle, crush garlic cloves with salt and pepper. Stir in oil, lemon juice and Worcestershire sauce.
    2. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Brush generously with garlic mixture during the last 4 minutes of cooking.
    Editor's Note: Strip steak may also be labeled as club, New York Strip, Kansas City and top loin steak.

    Nutrition Facts

    1 steak: 373 calories, 17g fat (5g saturated fat), 100mg cholesterol, 1013mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 48g protein.

    ]]>         Strawberry-Basil Vinegar https://www.tasteofhome.com/recipes/strawberry-basil-vinegar/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/strawberry-basil-vinegar/

    Ingredients

    • 4 cups fresh strawberries, hulled
    • 4 cups white wine vinegar
    • 1 tablespoon grated lemon zest
    • 1 cup loosely packed basil leaves
    Text Ingredients

    Directions

    1. Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl.
    2. With a mortar or a wooden spoon, crush some of the basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool, dark place for up to 3 days, stirring once daily.
    3. Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids.
    4. Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    5. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
    To make a vinaigrette, combine 1 part vinegar with 1 part oil. Toss with fresh spinach, sliced fresh strawberries and toasted walnuts for a refreshing salad.

    Canning Altitude Jam-Jelly

    The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

    Nutrition Facts

    1 tablespoon: 6 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

    ]]>         Rosemary-Parmesan Popcorn https://www.tasteofhome.com/recipes/rosemary-parmesan-popcorn/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/rosemary-parmesan-popcorn/

    Ingredients

    • 1/4 cup fresh rosemary leaves
    • 10 cups popped popcorn
    • 1/4 cup butter, melted
    • 3 tablespoons grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/4 teaspoon coarsely ground pepper
    Text Ingredients

    Directions

    1. Place rosemary on a baking sheet. Bake at 300° for 10 minutes or until crisp. Finely chop rosemary or crush using a mortar and pestle; set aside.
    2. Place popcorn in a large bowl; drizzle with butter. Sprinkle with cheese, salt, pepper and rosemary; toss to coat.

    Nutrition Facts

    1 cup: 113 calories, 10g fat (4g saturated fat), 13mg cholesterol, 290mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 1g protein.

    ]]>         Lemon-Basil Mojito Mocktails https://www.tasteofhome.com/recipes/lemon-basil-mojito-mocktails/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/lemon-basil-mojito-mocktails/

    Ingredients

    • 1-1/2 cups sugar
    • 4 cups water
    • 6 cups fresh basil leaves, divided
    • Crushed ice, divided
    • 2 bottles (1 liter each) club soda
    • GARNISH:
    • Fresh lemon wedges
    Text Ingredients

    Directions

    1. In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Place half the basil in a small bowl. With a pestle or wooden spoon, crush basil until its aroma is released. Stir into sugar mixture. Remove from heat; cool completely. Strain; refrigerate until cold.
    2. Place 2 cups crushed ice and remaining basil in a 4-qt. pitcher. Using a muddler or a wooden spoon, press basil leaves against ice until their aroma is released. Stir in basil syrup and soda. Serve over crushed ice in tall glasses; squeeze lemon wedges into drink.

    Nutrition Facts

    1 serving: 101 calories, 0 fat (0 saturated fat), 0 cholesterol, 36mg sodium, 26g carbohydrate (25g sugars, 0 fiber), 0 protein.

    ]]>         Citrus-Mustard Roasted Chicken https://www.tasteofhome.com/recipes/citrus-mustard-roasted-chicken/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/citrus-mustard-roasted-chicken/

    Ingredients

    • 3 tablespoons mustard seed
    • 1/4 cup olive oil
    • 1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
    • 1 tablespoon champagne vinegar
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon pepper
    • 1 broiler/fryer chicken (3 to 4 pounds)
    • 2 orange slices
    • 2 lemon slices
    • 2 onion slices
    • 3 sprigs fresh parsley, stems removed
    Text Ingredients

    Directions

    1. Using a spice grinder or a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight.
    2. Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together.
    3. Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

    Nutrition Facts

    1 serving: 537 calories, 37g fat (8g saturated fat), 131mg cholesterol, 156mg sodium, 6g carbohydrate (2g sugars, 2g fiber), 44g protein.

    ]]>         Cardamom Twist https://www.tasteofhome.com/recipes/cardamom-twist/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/cardamom-twist/

    Ingredients

    • 1/2 cup medium carrot, sliced
    • 4 teaspoons cardamom pods
    • 2 packages (1/4 ounce each) active dry yeast
    • 1-3/4 cups warm water (110° to 115°)
    • 3/4 cup sugar
    • 1/3 cup canola oil
    • 2 teaspoons salt
    • 4-3/4 to 5-1/4 cups all-purpose flour
    • TOPPING:
    • 1 large egg white
    • 1 tablespoon water
    • 2 teaspoons coarse sugar
    Text Ingredients

    Directions

    1. Place 1 in. of water in a small saucepan; add carrot. Bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Transfer carrot and reserved cooking liquid to a small food processor; process until smooth.
    2. Remove seeds from cardamom pods; discard pods. Coarsely crush seeds with a mortar and pestle.
    3. In a small bowl, dissolve yeast in warm water. In a large bowl, combine crushed cardamom, sugar, oil, salt, pureed carrot, yeast mixture and 2-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
    4. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
    5. Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each into a 25-in. rope. Place ropes on a greased baking sheet and braid. Pinch ends together, forming a round loaf.
    6. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°.
    7. In a small bowl, whisk egg white and water until blended; brush over loaf. Sprinkle with coarse sugar. Bake 25-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

    Nutrition Facts

    1 slice: 195 calories, 5g fat (0 saturated fat), 0 cholesterol, 269mg sodium, 34g carbohydrate (9g sugars, 1g fiber), 4g protein.

    ]]>         Summertime Tomato-Melon Salad https://www.tasteofhome.com/recipes/summertime-tomato-melon-salad/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/summertime-tomato-melon-salad/

    Ingredients

    • 4 cups small baby heirloom tomatoes, halved
    • 1 English cucumber, peeled and cubed
    • 2 cups cubed cantaloupe
    • 1 package (8 ounces) feta cheese, cubed
    • 1 medium ripe avocado, peeled and cubed
    • 1 bunch watercress, coarsely chopped
    • 1/2 cup fresh basil leaves, coarsely chopped
    • 1/4 cup chopped red onion
    • CORIANDER-LIME VINAIGRETTE:
    • 1 teaspoon coriander seeds
    • 1/3 cup canola oil
    • 3 tablespoons lime juice
    • 2 tablespoons rice vinegar
    • 1 tablespoon honey
    • 1 tablespoon grated lime zest
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    Text Ingredients

    Directions

    1. In a large bowl, combine the tomatoes, cucumber, cantaloupe, cheese, avocado, watercress, basil and onion.
    2. In a dry small skillet over medium heat, toast coriander seeds until aromatic, about 2-3 minutes. Cool. Transfer to a spice grinder or a mortar and pestle; coarsely grind.
    3. In a small bowl, whisk the oil, lime juice, vinegar, honey, lime zest, salt, pepper and coriander. Pour over tomato mixture and gently toss to coat.

    Nutrition Facts

    3/4 cup: 165 calories, 13g fat (4g saturated fat), 17mg cholesterol, 323mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 4g protein.

    ]]>         Chicken Caesar Pitas https://www.tasteofhome.com/recipes/chicken-caesar-pitas/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/chicken-caesar-pitas/

    Ingredients

    • 3/4 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon paprika
    • 1/8 teaspoon dried mint
    • 1 pound boneless skinless chicken breasts
    • 2 cups torn romaine
    • 1 cup ready-to-serve brown rice
    • 1/2 cup reduced-fat Caesar vinaigrette
    • 8 whole wheat pita pocket halves
    Text Ingredients

    Directions

    1. In a spice grinder or with a mortar and pestle, combine the first five ingredients; grind until mixture becomes fine. Rub over chicken.
    2. On a greased grill, cook chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°. When cool enough to handle, cut into 1/2-in. strips. Refrigerate until chilled.
    3. In a large bowl, combine the chicken, romaine and rice. Drizzle with vinaigrette; toss to coat. Serve in pitas.

    Nutrition Facts

    2 filled pita halves: 398 calories, 10 g fat (2 g saturated fat), 65 mg cholesterol, 919 mg sodium, 44 g carbohydrate (3 g sugars, 5 g fiber), 31 g protein.

    ]]>         Cumin-Roasted Carrots https://www.tasteofhome.com/recipes/cumin-roasted-carrots/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/cumin-roasted-carrots/

    Ingredients

    • 2 tablespoons coriander seeds
    • 2 tablespoons cumin seeds
    • 3 pounds carrots, peeled and cut into 4x1/2-inch sticks
    • 3 tablespoons coconut oil or butter, melted
    • 8 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • Minced fresh cilantro, optional
    Text Ingredients

    Directions

    1. Preheat oven to 400°. In a dry small skillet, toast coriander and cumin seeds over medium heat 45-60 seconds or until aromatic, stirring frequently. Cool slightly. Grind in a spice grinder, or with a mortar and pestle, until finely crushed.
    2. Place carrots in a large bowl. Add coconut oil, garlic, salt, pepper and spices; toss to coat. Divide carrots between two 15x10x1-in. baking pans coated with cooking spray, spreading evenly.
    3. Roast 35-40 minutes or until crisp-tender and lightly browned, stirring and rotating pans halfway through cooking. Sprinkle with cilantro if desired.
    Health Tip: The fat in coconut oil will give these carrots a subtle coconut flavor. While this oil includes medium-chain triglycerides, their health benefits are still unproven, and coconut oil probably won’t help you shed pounds.
    Editor's Note: You may substitute ground coriander and ground cumin (about 4 tsp. each) for the whole spices. Before using, toast ground spices in a dry skillet until aromatic, stirring frequently.

    Nutrition Facts

    1 serving: 86 calories, 4g fat (3g saturated fat), 0 cholesterol, 277mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

    ]]>         Chinese Five Spice https://www.tasteofhome.com/recipes/chinese-five-spice/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/chinese-five-spice/

    Ingredients

    • 2 tablespoons aniseed
    • 2 tablespoons fennel seed
    • 2 tablespoons ground cinnamon
    • 2 tablespoons whole cloves
    • 2 tablespoons whole peppercorns
    Text Ingredients

    Directions

    1. In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

    Chinese Five Spice Tips

    Can you toast the spices before combining them to make Chinese five spice?

    Definitely! Toasting spices always brings out their deepest flavors and aromas.

    What's the best way to store Chinese five spice?

    Store it in an airtight spice jar or mason jar at room temperature for up to six months.

    What can you make with this Chinese five spice recipe?

    You can use this spice blend in a variety of ways because it’s very complex and said to be the perfect combination of sweet, savory, bitter, sour and umami. Try our Exotic Five-Spice Chicken Wings or Five-Spice Pumpkin Pie, which showcase the range of this spice blend. Learn even more about Chinese five spice.

    —Sarah Tramonte, Taste Recipes Associate Culinary Producer

    Nutrition Facts

    1 teaspoon: 8 calories, 1g fat (1g saturated fat), 0 cholesterol, 2mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 1g protein.

    ]]>         Italian Seasoning https://www.tasteofhome.com/recipes/italian-seasoning/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/italian-seasoning/

    Ingredients

    • 3 tablespoons each dried basil, oregano and parsley flakes
    • 1 tablespoon garlic powder
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary, crushed
    • 1/4 teaspoon pepper
    • 1/4 teaspoon crushed red pepper flakes
    Text Ingredients

    Directions

    1. Place all ingredients, in batches if necessary, in a spice grinder or a small bowl. Grind or crush with the back of a spoon until mixture becomes a coarse powder. Store in an airtight container for up to 6 months.

    Italian Seasoning Tips

    What else can you use to grind the spices when making Italian seasoning?

    You can also use a mortar and pestle, or a pepper mill if you have it, to grind the spices for this spice blend.

    What kinds of dishes can you use Italian seasoning in?

    There are so many recipes you can make with Italian seasoning! Some of our favorites are lasagna and slow-cooker pizza.

    What else can you put in Italian seasoning?

    We also recommend adding dried sage or marjoram to your Italian seasoning recipe. Have fun and make it your own!

    —Christina Herbst, Taste Recipes Assistant Digital Editor

    Nutrition Facts

    1/4 teaspoon: 1 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 1g protein.

    ]]>         Apple-Herb Club Sandwich https://www.tasteofhome.com/recipes/apple-herb-club-sandwich/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/apple-herb-club-sandwich/

    Ingredients

    • 1/4 teaspoon dried tarragon
    • 1/4 teaspoon dried thyme
    • 1/8 teaspoon dill weed
    • 2 tablespoons mayonnaise
    • 1/8 teaspoon lemon juice
    • 4 slices rye bread
    • 4 thin slices deli turkey
    • 1/2 cup thinly sliced peeled tart apple
    • 4 slices Colby-Monterey Jack cheese
    • 4 thin slices deli ham
    • 2 lettuce leaves
    • 2 teaspoons prepared mustard
    Text Ingredients

    Directions

    1. In a spice grinder or with a mortar and pestle, grind the tarragon, thyme and dill until mixture becomes a fine powder. Transfer to a small bowl; add the mayonnaise and lemon juice. Spread on two slices of bread. Layer each with turkey, apple, cheese, ham and lettuce. Spread mustard on remaining bread; place over lettuce.

    Nutrition Facts

    1 each: 439 calories, 18g fat (10g saturated fat), 70mg cholesterol, 1871mg sodium, 42g carbohydrate (10g sugars, 5g fiber), 30g protein.

    ]]>         Rose Petal Sorbet https://www.tasteofhome.com/recipes/rose-petal-sorbet/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/rose-petal-sorbet/

    Ingredients

    • 2 cups red or pink rose petals
    • 2-1/4 cups sugar, divided
    • 4 cups water
    • 6 medium oranges
    • 6 to 14 drops red food coloring, optional
    Text Ingredients

    Directions

    1. With kitchen scissors, cut off the white portion at the stem end of each rose petal. With a mortar and pestle or in a food processor, mash or process into a paste, gradually adding 1/4 cup sugar.
    2. In a large saucepan, bring water to a boil. Stir in remaining sugar until dissolved. Stir in the rose paste. Boil, without stirring, for 10 minutes. Remove from the heat; cool for at least 1 hour.
    3. Strain, reserving rose syrup. Discard rose pulp. Squeeze the juice from the oranges and strain; discard pulp and seeds. Add 2-2/3 cups orange juice and food coloring if desired to the rose syrup. Transfer to a freezer container; cover and freeze for at least 8 hours or until firm.

    Edible Flowers

    Verify that flowers are edible and have not been treated with chemicals.

    Nutrition Facts

    1/2 cup: 198 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 51g carbohydrate (49g sugars, 0 fiber), 0 protein.

    ]]>         Curry Powder https://www.tasteofhome.com/recipes/curry-powder/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/curry-powder/

    Ingredients

    • 3 cardamom pods
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon pepper
    • 1/8 teaspoon fennel seed
    Text Ingredients

    Directions

    1. Remove seeds from cardamom pods. In a spice grinder or with a mortar and pestle, combine cardamom seeds with remaining ingredients; grind until mixture becomes a powder. Store in an airtight container for up to 1 year.

    Nutrition Facts

    1/4 teaspoon: 3 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

    ]]>         Orange Shrimp Mojo https://www.tasteofhome.com/recipes/orange-shrimp-mojo/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/orange-shrimp-mojo/

    Ingredients

    • 1 tablespoon cumin seeds
    • 1 tablespoon whole peppercorns
    • 1 tablespoon grated orange or tangerine zest
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1 pound uncooked jumbo shrimp, peeled and deveined
    • 4 teaspoons olive oil
    • 3 cups orange juice
    • 3 tablespoons rum or chicken broth
    • 1 garlic clove, minced
    • 1 large navel orange, peeled, sectioned and chopped
    • 1/2 cup chopped sweet onion
    • 1 cup cubed avocado
    • 1/2 cup minced fresh cilantro, divided
    • 1 teaspoon chopped seeded jalapeno pepper
    Text Ingredients

    Directions

    1. In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle.
    2. In a small bowl, combine orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp.
    3. In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm.
    4. Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and the remaining spice mixture in a small bowl.
    5. Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

    Peppers (Hot)

    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1 serving: 172 calories, 6g fat (1g saturated fat), 69mg cholesterol, 218mg sodium, 16g carbohydrate (11g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.

    ]]>         Fish with Fennel https://www.tasteofhome.com/recipes/fish-with-fennel/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/fish-with-fennel/

    Ingredients

    • 1 medium lime
    • 1 teaspoon fennel seeds
    • 1 large fennel bulb, sliced
    • 1/4 teaspoon salt
    • 4 teaspoons olive oil, divided
    • 2 garlic cloves, minced
    • 4 striped bass or barramundi fillets (8 ounces each)
    • 1 tablespoon chopped fennel fronds
    Text Ingredients

    Directions

    1. Cut lime in half; cut four slices from one half for garnish. Finely grate enough peel from remaining half to measure 3/4 teaspoon; squeeze juice from lime half. Set aside.
    2. In a dry small skillet over medium heat, toast fennel seeds until aromatic, about 1-2 minutes. Cool. Crush seeds in a spice grinder or with a mortar and pestle.
    3. In a large saucepan, bring 1 in. of water to a boil. Add sliced fennel and salt; cover and boil for 6-10 minutes or until crisp-tender. Drain and pat dry.
    4. In a large nonstick skillet, saute fennel in 2 teaspoons oil for 3 minutes or until fennel is lightly browned. Add garlic; cook 1 minute longer. Remove from the pan and set aside.
    5. In the same skillet over medium-high heat, cook fillets in remaining oil for 3-4 minutes on each side or until fish flakes easily with a fork.
    6. Drizzle with lime juice; sprinkle with lime peel and crushed fennel seeds. Serve with sauteed fennel. Garnish with fennel fronds and lime slices.

    Nutrition Facts

    1 each: 285 calories, 8g fat (1g saturated fat), 80mg cholesterol, 276mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 46g protein. Diabetic Exchanges: 6 lean meat, 1 vegetable, 1 fat.

    ]]>         Braised Pork with Tomatillos https://www.tasteofhome.com/recipes/braised-pork-with-tomatillos/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/braised-pork-with-tomatillos/

    Ingredients

    • 1 tablespoon coriander seeds
    • 1 tablespoon cumin seeds
    • 1 bone-in pork shoulder roast (3 to 4 pounds)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon canola oil
    • 15 tomatillos, husked, chopped
    • 1 medium onion, chopped
    • 2 garlic cloves, peeled and halved
    • 1 cup white wine
    • 8 cups chicken broth
    • POLENTA:
    • 4 cups chicken broth
    • 1 cup yellow cornmeal
    Text Ingredients

    Directions

    1. In a small dry skillet over medium heat, toast coriander and cumin seeds until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle; set aside.
    2. Sprinkle pork with salt and pepper. In an ovenproof Dutch oven, brown roast in oil on all sides. Remove and set aside. Add tomatillos and onion to the pan; saute until tomatillos are tender and lightly charred. Add the garlic and crushed spices; cook 1 minute longer.
    3. Add wine, stirring to loosen browned bits from pan. Stir in 8 cups broth and return roast to pan. Bring to a boil. Cover and bake at 350° until pork is tender, 3 to 3-1/2 hours.
    4. Meanwhile, in a large heavy saucepan, bring 4 cups broth to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the side of the pan, 15-20 minutes. Serve with pork.

    Nutrition Facts

    1 serving: 514 calories, 24g fat (7g saturated fat), 120mg cholesterol, 1160mg sodium, 30g carbohydrate (6g sugars, 3g fiber), 41g protein.

    ]]>         Fig-Carrot Stuffed Kabocha Squash https://www.tasteofhome.com/recipes/fig-carrot-stuffed-kabocha-squash/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/fig-carrot-stuffed-kabocha-squash/

    Ingredients

    • 1 medium kabocha squash (about 3 pounds)
    • 1/2 teaspoon fennel seed
    • 1/4 teaspoon ground fenugreek
    • 1/4 teaspoon pepper
    • Dash ground nutmeg
    • Dash ground cloves
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • STUFFING:
    • 3 medium carrots, finely chopped
    • 2 shallots, chopped
    • 1 tablespoon olive oil
    • 5 fresh or dried figs, cut into eighths
    • 1/2 cup water
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon pepper
    • Dash ground nutmeg
    • Dash ground cloves
    • 3 tablespoons chopped pecans
    Text Ingredients

    Directions

    1. Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard.
    2. In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed.
    3. Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender.
    4. Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans.
    5. Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

    Nutrition Facts

    1 stuffed wedge: 299 calories, 11g fat (1g saturated fat), 0 cholesterol, 489mg sodium, 52g carbohydrate (19g sugars, 13g fiber), 5g protein.

    ]]>         Grilled Pork Chops with Smokin’ Sauce https://www.tasteofhome.com/recipes/grilled-pork-chops-with-smokin-sauce/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/grilled-pork-chops-with-smokin-sauce/

    Ingredients

    • 1/4 cup water
    • 1/4 cup ketchup
    • 1 tablespoon Dijon mustard
    • 1 tablespoon molasses
    • 1-1/2 teaspoons brown sugar
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon chipotle hot pepper sauce
    • 1/8 teaspoon pepper
    • PORK CHOPS:
    • 1-1/4 teaspoons mustard seed
    • 1-1/4 teaspoons smoked paprika
    • 1-1/4 teaspoons whole peppercorns
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon cayenne pepper
    • 1-1/2 teaspoons brown sugar
    • 4 bone-in pork loin chops (7 ounces each)
    Text Ingredients

    Directions

    1. In a small saucepan, mix first 9 ingredients; bring to a boil over medium heat. Reduce heat; simmer, uncovered, until slightly thickened, about 10 minutes, stirring occasionally. Reserve 1/4 cup sauce for serving.
    2. Using a mortar and pestle or spice grinder, crush seasonings with brown sugar. Rub mixture over chops.
    3. Place chops on an oiled grill over medium heat. Grill, covered, until a thermometer reads 145°, 5-6 minutes per side, brushing top with remaining sauce after turning. Let stand 5 minutes before serving. Serve with reserved sauce.

    Nutrition Facts

    1 pork chop with 1 tablespoon sauce: 263 calories, 9g fat (3g saturated fat), 86mg cholesterol, 721mg sodium, 13g carbohydrate (11g sugars, 1g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

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