I got the idea after reading Milk Street Magazine’s recipe for masala fries……To do BBQ roasted potatoes because I want slightly healthier slightly lighter roasted potatoes instead of frying them……LATER I used this FORKING AMAZING spice blend on chicken and it was far more delicious there……. I came up with a spectacular spice blend. This recipe makes far more than you will use in a short time so you make want to half the recipe. It’s also (by accident) such a great flavorful recipe that you should use it very sparingly. As is I used about one tablespoon on a few pound tray of supermarket chicken thighs and another Tablespoon to flavor all the vegetables and beans I braised the chicken thighs in. For braising I also used a heaping tablespoon of “Better than Bouillon” brand soup base.

Ingredients for lots of servings

1 Tablespoon granulated garlic

1 Tablespoon mild Chile powder

1 Tablespoon smoked paprika

1 Tablespoon cumin

1 Tablespoon cayenne powder

1 Tablespoon mustard powder

1 teaspoon cinnamon

2 Tablespoons course sea salt

1 Tablespoon black pepper

Directions just mix the above spices together.

Use on home made potato chips (if you can do spicy…this comes out very spicy on potatoes but perfect on chicken). Use to add to ketchup and make bbq ketchup. Rub on meats and bbq.

I sprayed a pan with non stick spray. Then sprinkled LIGHTLY with spice blend. Next placed cut red potatoes…cut side down. Added sliced onions. Drizzled heavy with oil and sprinkled again with BBQ spice. Covered pan and roast in oven till down…..In my Whirlpool oven on a middle rack this took two hours. Your oven may differ.

Enjoy!!!!

This spice blend is perfect for chicken. I bet it’s great on most meats too!

This is FORKING AMAZING!

Panch Phoron (also spelled a few different ways Phoran) Is a North Eastern India 5 spice blend. Panch Phoran is equal parts of cumin seeds, fennel seeds, black mustard seeds, nigella seeds, and fenugreek seeds. You toast the seeds till fragrant, let them cool, and then grind. After I made this I thought it really needed just one teaspoon of sugar to brighten the flavors. Then it needed one teaspoon of sea salt and one teaspoon of a pepper……..Out of the spices I have (and I have many) I thought Aleppo pepper would be the best tasting. This got mixed with one stick of melted sweet butter and it transformed cauliflower into something amazing. Each cauliflower and serving size out there might be a different size. For me this made 6 dinner side servings.

Ingredients for around 6 side servings

1 cauliflower – break down to florets

optional – 1 onion – cut into slices

optional -3 carrots – cut into slices

optional 8 mini bell peppers – long way – slices

1 stick sweet butter 4 ounces – melted

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon black mustard seeds

1 teaspoon nigella seeds

1 teaspoon fenugreek seeds

1 teaspoon course sea salt

1 teaspoon sugar

1 teaspoon Aleppo pepper

non stick spray

Directions

Set the oven to 450 degrees F.

Sheet pan(s) get sprayed with non stick spray and put to the side.

The cumin, fennel, black mustard, nigella, and fenugreek seeds get toasted till fragrant. You can do this in a pan stove. in a pan (but in a low oven) or in a bowl in your microwave for about 30 seconds. This needs to cool and then you blend the seeds in a spice grinder. This seed mixture gets mixed into the butter along with the sea salt, sugar, and Aleppo pepper.

The cauliflower and optional vegetables go on sheet pans in a single layer and get drizzled with all of the Panch Phoron Butter.

This goes in a preheated 450F oven for at least 30 minutes or until browned and fragrant. At 30 minutes I thought mine wasn’t done yet so I turned the heat up to 475 and left it in just 15 minutes more and I thought perfect.

This made the house smell so FORKING AMAZING!

Even my husband came out and wondered what that amazing smell was.

This is one that almost everyone will enjoy!

I came across a Nigerian Jollof Recipe by Ozoz Sokoh that goes by Kitchen Butterfly. I enjoyed a no added meat version of Jollof Rice that I tasted at a restaurant called West Hut in Phoenix AZ. There are many varieties of jollof rice out there. There are over a dozen different West African countries and they all make Jollof rice different. When I read the Kitchen Butterfly Version I thought it might taste similar to what I tried at West Hut. Then I’m thinking that I don’t need a big pot of rice and really only need to cook vegetables today so I used her spices to come up with what I got here. I made my version FAT FREE and it came out FORKING DELICIOUS!!!! I think everyone out there would like this! Serving size may differ because I don’t know if you want a small side serving or a large bowl full.

Ingredients for around 8 servings

2 lbs carrots -peel if not organic, cut in chunks

1/4 cabbage – rough cut

1 onion – slices and cut the slices in half

4 oz celery – chop

hot pepper to taste – I use one hot hatch chile – fine dice

2 teaspoons Caribbean Curry Powder (I used Kitchen Butterfly’s recipe and 1/2ed her recipe and I still have quite a bit extra here’s 1/2 her recipe 1 1/2 Tablespoons turmeric, 1 1/2 Tablespoons ground coriander, 1 Tablespoon ground ginger, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon ground cumin, 1/2 teaspoon ground fenugreek, 1/2 teaspoon powdered mustard, 1/2 teaspoon ground cloves, 1/2 teaspoon fennel)

1 teaspoon dried thyme

2 bay leaves

24 oz. tomato puree (preferably from Italy so it’s sweet)

1/4 cup water to get all the tomato puree out

12 oz peas (I used a bag of frozen that I thawed)

optional – sea salt – to taste

optional – ground black pepper to taste

Directions

Set oven to 350 degrees F.

In a large mixing bowl add the carrots, cabbage, onion, hot pepper, Caribbean curry powder, thyme, bay leaves, tomato puree. (water to the can or bottle) and that liquid gets added, Mix well.

This goes in a large covered pan (or two pans) on the middle rack till the vegetables are fork tender. Ovens do differ and so do the vegetables so it will take 90-120 minutes.

Your thawed peas should get heated up slightly. (microwave, oven or pan) and stir them in before serving.

WOW! This came out so FORKING DELICIOUS!

A Special THANKS!!!!!! to Kitchen Butterfly (Ozoz Sokoh) and Food52 for your recipes so I could do what I got here.