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Tired of the same old dinners? Spice them up.

Tom Wallace, Star Tribune file

Recipes: Moroccan Spice Blend

  • June 20, 2012 - 2:22 PM

MOROCCAN SPICE BLEND

Makes 1/3 cup.

Note: Perfect for lamb kebabs or burgers, roasted chicken and roasted or grilled vegetables. From Meredith Deeds.

• 1 tbsp. cumin seeds

• 2 tsp. allspice berries

• 3 tsp. coriander seeds

• 1 tsp. whole cloves

• 1 in. cinnamon stick

• 2 tsp. ground ginger

• 2 tsp. salt

• 3/4 tsp. black pepper

• 1/2 tsp. cayenne pepper

• 1 tsp. ground turmeric

Directions

Heat a dry skillet over medium-high heat. Add the cumin, allspice, coriander, cloves and cinnamon stick and cook, stirring, until fragrant, about 3 minutes. Transfer to a plate and cool completely. Grind in a spice grinder, mortar and pestle or blender.

In a small bowl, combine the ground spices with the ginger, salt, black pepper, cayenne pepper and turmeric. Keep in an airtight container up to 2 months.

 

HOMEMADE CHILI POWDER

Makes about 1/2 cup.

Note: Ancho chiles are dried poblanos. Try sprinkling a little of this chili powder on grilled corn that's been brushed with a bit of olive oil. Finish off with a squirt of fresh lime juice for an interesting twist on summer's favorite veggie. From Meredith Deeds.

• 3 ancho chiles, stemmed, seeded and sliced

• 2 dried chipotle chiles, stemmed, seeded and sliced

• 2 tbsp. whole cumin seeds

• 2 tbsp. garlic powder

• 1 tbsp. dried oregano

Directions

Heat a dry cast-iron skillet over medium heat. Add the chiles and cumin to the hot pan and cook, moving the pan around constantly, until fragrant, about 4 to 5 minutes. Set aside and cool completely.

Grind the chiles, cumin, garlic powder and oregano in a spice grinder, mortar and pestle or blender until ground to a fine powder. Keep in an airtight container up to 2 months.

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