Almost all my meals are the following: put some meat in a pan, brown in, add some veggies, add spices, cover and cook for 10 minutes (following Robb Wolf's advice). Simple and easy. And depending on whether I use the right spices, it can be really tasty.
I am currently experimenting with various spices, but I was wondering if people had some recommendations of their favorite spice combinations that I could use a starting point. What are your go to spice combos for tastiness?
I'm especially interested in spices used with lean chicken and veggies, since that's the majority of what I'm eating now. But any recommendations are welcome.
Any of these will work for your chicken or mix with cauliflower or potatoes, or any other veggies, and then roast. Buy all the ingredients dry and make the mixes and store in jars in a cool dark place, or make with fresh aromatics the day of cooking and keep extra in the fridge for a couple of days for additional use.
Cook in coconut milk with the spices, rub spices on the meat and sear/bake/broil, make a stew using chicken, celery, onion, carrot, chopped tomatoes, chicken stock, fresh basil, a bay leaf. Poach or steam chicken over using broth and aromatics. A good squeeze of lemon makes almost anything better.
Here are some ideas that work for me:
Cook with lots of Lemon pepper, finish with dairy cream or thick coconut milk
Cook with ground cardamom seeds, ground black pepper, ground mace, finish as above
Cook with ground coriander seeds, cloves, red pepper flakes, finish as above
Cook in pureed tomatoes with fresh parsley and red onion
Cook in ground cumin powder, thyme and white pepper finish as in #1
Cook with Mesquite spice in lots of butter
For an Indian inspired flavour try tumeric, cumin, cardamon, cinnamon, fennel, chili.
You can play around with different ratio's for different tastes, I especially like this combination for dishes that include coconut milk & tomato's.
Home made Berbere from Ethiopia has made paleo food here at home taste intriguing, delicious, complex, and makes me feel like a great cook when people ooh and ahh.
I quadruple the recipe and make the dry version to store in the cupboard.
My cooking is extremely simple and seasonal, so I just add whatever I have on hand. I like to brown meats in garlic and hot peppers, then add a sprig (fresh or dried) of thyme, oregano, or marjoram to cooking liquid and fish them out after a few minutes. In the winter I also make heavy use of green onion, fennel and celery. In the summer, I usually add tomato, basil and summer squash. In the fall, I use fennel, hot pepper, winter squash, garlic and rosemary. In the spring, it is leek, celery, carrot and parsnip. If you are new to cooking and making broths, be sure to try fennel bulb. It is THE secret ingredient. (Course, it helps that that it grows like a weed in my climate!!) Adding flavorful veggies that cook down and thicken the broth really adds richness to a dish. Try carrot, parsnip, rutabaga, turnip, tomato, squash, cauliflower, onion, leek. If you have an immersion blender, you can make a really quick sauce to serve with the meat.