NEW PACKAGING!

Introducing our very cute, new sugar and spice bags! It has been increasingly difficult to find our jars lately, so we are trying something new! Yay! Of course we will still refill jars that you already have, but new orders will come in our fresh, food-safe packaging.

NEW! Opa! - My Big Fat Greek Seasoning

Welcome our latest spice mix - OPA!

A Greek expression of celebration, this mix is its own party. Herbaceous, lemony, and just a touch exotic, this stuff goes on anything. 

It makes a killer vinaigrette and is also fantastic on roasted meats and veg, or in all kinds of marinades. 

Shashuka with Berbere Nights spice mix

Shashuka - it's not just for breakfast any more! If you just said, "God bless you" because you've never heard of eating hearty and satisfying shashuka for breakfast, you're not alone. Many cultures have their own version, but this one stems from the Middle East. The basic concept is eggs poached in a spiced tomato sauce and served with bread or naan. It will definitely get you going and hold you over (I've heard it's also a great cure for hangovers...but I wouldn't know).  Anyway - it's delicious. 
For my version, I subbed out the traditional spices with our new Berbere Nights spice mix

because it's very similar but adds more punch and depth. You could definitely try it with Moroccan Tagine, Creole, or Texas Chili if that's what you've got on-hand. Each of those would distinctly change it, but they would still be tasty. You can also add chunks of veggies like eggplant, peppers, squash, carrots, cauliflower, potatoes...or just throw in a can of cannellini beans. Try sprinkling feta, parmesan, or goat cheese over the top and garnish with fresh chopped herbs or slices of avocado. People will think you're so fancy! 
While shashuka is classically served for breakfast or brunch, this is a great dish to bring to the dinner table with bright side salad. Give it a try! 

What you need:
1/2 C diced onion
1 seeded and diced red bell pepper
2-3 T Berbere Nights spice mix
1 28oz can crushed tomatoes
6 eggs
2 T olive oil
salt to taste
a big pinch of sugar (optional)
a large sauce pan or skillet with a lid

What you do:
Heat the olive oil in a large sauce pan or cast iron skillet over med heat. Saute' the onion and peppers for about 5 minutes. Stir in the spice mix for about another minute. Pour in the crushed tomatoes and bring it all to a simmer. Taste for salt and add more if needed. If it's coming off too acidic, add a big pinch of sugar. 
Now use a spoon to make 6 little wells in the sauce and break an egg into each of the wells. Reduce the heat to keep a simmer, cover the the pan, and cook for 5-8 minutes, depending on how well done you like your eggs. Garnish as desired and serve with bread or naan to sop it all up!

'the bird' is back!

You heard it - 'the bird' is back for the holidays! This spice blend was especially created for your Thanksgiving turkey and stuffing with sage, onion, garlic, orange, nutmeg...the list goes on and it is good through and through. 
But don't stop there - the bird is also great on pork loin and chops, chicken, and roasted root veggies. Like all of our sugars and spices, 'the bird' is all natural and hand-crafted in small, made-to-order batches.

Order now for Thanksgiving week pick-up!




To order text or message Kelly at www.facebook.com/boutiquetreatssugar

Flavor of the Month - November - Moroccan Tagine

The flavor of November - Moroccan Tagine Spice Mix!
This exotic spice mix is inspired by the North African and Middle Eastern spices and their slow- cooking, clay vessel called a "tagine". Tagines are traditionally loaded up with meats and veggies and brought to an under ground room where they are burried in ash and coals all day to cook. When the work day is done customers swing by and grab their slow-cooked and ready-to-eat dinner. That's a whole new kind of slow-fast food! 

But if your neighborhood is in short supply of underground cooking caves - you can still use this spice mix in every day preparations. Containing paprika, cumin, cinnamon, ginger, black pepper, lemon, coriander, allspice, cardamom, bay, and garlic - Moroccan Tagine also lends itself to Indian fare, like Butter Chicken and Curry. It is great on slow roasted meats (Instapot!), veggies, and rice dishes. Try it on tray bakes, kebabs, grilled pineapple, or in a stew. Our good friend Susan has even won a chili contest by adding it to Texas Chili Spice Mix!  

To order please text or contact Kelly via messenger at www.facebook.com/boutiquetreatssugar

Flavor of the Month - October - Mayan Mocha Sugar

 The flavor of October: Mayan Mocha Sugar! 
Made with real cocoa, warm cinnamon, coffee, and generous pinches of cayenne and vanilla, this is a great sugar for those who dare to be (just a little) different. If you like Mexican hot chocolate, you'll love Mayan Mocha sugar. Take your coffee where it has never gone before or transform hot milk into a delicious cocoa-like beverage, simply by stirring in a few tablespoons. Definitely sprinkle this one on ice cream or use in baking recipes! The cayenne and cocoa are both invigorating and good for circuation, so adding this to beverages is the perfect antidote to winter blues. (Plus it's so deliciously cozy!)

 

Chicken Makhani with Moroccan Tagine Spice Mix

Chicken Makhani, "butter chicken"...we could leave it right there. This delicious Indian fare is a beautifully spiced tomato-cream sauce stewed with chunks of tender chicken and BUTTER. It's just perfect fall comfort food when served with rice or na'an and a fresh side-salad. Don't be scared. You really need to try it.
There are plenty of recipes on-line for this traditional dish and they are really good. But, since Indian food tends to include multitudes of spices that we may not all have on-hand, I found a short-cut with Moroccan Tagine spice mix. The flavor profiles are very similar...actually they are darn near the same...so I tried it, and it worked!
If you have a 1/4 C of Moroccan Tagine spice mix to put to use and are looking for a warm and satisfying meal - give this a shot. 

What you will need:
6-8 boneless, skinless chicken thighs - cut into bite-size chunks
1 C plain Greek yogurt
juice of 1 lemon
1/4 C Moroccan Tagine spice mix 
1/2 tsp salt (or more to taste)
1 stick of unsalted butter (yep...a whole stick)
1 T olive oil
1 small yellow onion - finely chopped
3 cloves of fresh garlic - minced
2 T fresh ginger - minced or grated (if you don't have this it's not the end of the world. But, in that case, I might add another Tablespoon or so of spice mix)
1 thai or Serrano chili pepper - minced (optional ingredient for more spice)
1 C crushed tomatoes
1 tsp tomato paste
1/2 C chicken broth (or water)
1 C unsweetened canned coconut milk (or 1 C heavy cream)
1 can rinsed and drained chickpeas (optional)
1/2 C chopped fresh cilantro (or parsley/mint) for garnish 

What you do:
Marinade the chicken chunks in the yogurt, lemon, salt, and spices for an hour or more.
Melt 3/4 stick of butter and oil in a large, high-sided skillet over med-low heat.
Add the onions, garlic, ginger, and chili and sauté' for about 5 minutes. Don't let the butter brown.
Stir in crushed tomatoes and tomato paste. Give it a sec.
Stir in the chicken and all the marinade.
Stir in chicken broth to loosen it up.
Simmer, uncovered on med-low heat for 20 minutes. Stir occasionally to scrape up the bottom.
If you are adding the chickpeas, do it now. They aren't essential - they just help it go around a little more.
Stir in the coconut milk (or cream) and simmer another 10 minutes - stirring here and there. Taste for salt.
Turn off the heat and stir in the remaining 1/4 stick of butter.
Top with fresh cilantro and serve with rice or na'an. 

So tasty.

*To make vegetarian, just saute' the some chunky veggies (carrots, zucchini, etc) with the butter, onions, garlic, and ginger. Then stew them with the chickpeas in the rest of the ingredients until desired tenderness. You can also add roasted cashews, peanuts, or almonds at the end if you want to bump up the flavor and protein.


To order or inquire about Moroccan Tagine spice mix please leave a message at www.facebook.com/boutiquetreatssugar