Melting Potatoes
3.17.21
Since the weather is still a bit crisp, what better way to warm up than with these incredibly delicious and simple to make potatoes? Fondant Potatoes, (also knows as “Melting Potatoes”) are a real crowd pleaser. A quick side dish to whip up for those weeknight meals. Check out the recipe below and let me know what you think! Follow @sarahsspices31 on Instagram and DM us with your thoughts. Happy Cooking!
Ingredients:
3 Russet potatoes (peeled)
4 tablespoons of salt butter
2 tablespoons of Safflower oil
Good Sea Salt
1/2 cup warm chicken or vegetable broth
A handful of fresh rosemary or teaspoon of dried
Method:
Slice the ends off from each potato. Slice them into 1” pieces.
Toss them with a sprinkle salt in a bowl to coat on both sides.
Heat an oven proof skillet (I use a cast iron) and begin to melt 2 tablespoons of the butter and all of the safflower oil on medium heat.
Add each potato to the skillet. Do not overcrowd your pan!
Cook on medium for about 3-4 minutes.
Add the Rosemary to the pan!
Flip them and cook for 1 more minute.
Slowly add in the chicken broth and remaining 2 tablespoons of butter. Slide the pan into the oven and cook at 400 degrees for 30 minutes.
Remove the pan and set on top of your stove. With a spoon, carefully drizzle some of the melted butter/broth mixture over each potato.
Serve and Enjoy!! XOXO
Asian Meatballs with Coconut Rice:
3.2.21
Hello Again! Spring is in the air. For my FIRST ever- weekly recipe post, I thought this healthy, meatball and rice dish can give all the feels of the warmer weather upon on. Its pretty and colorful. Fresh, crispy veggies mixed with coconut rice and Asian inspired little meatballs give you the vibes of Spring, but still comfort you with the ending warmth of Winter months past. If you decide to give this a try, I promise you wont be disappointed! Let me know your thoughts! DM me on our Instagram page @sarahsspices31
Ingredients for the Rice:
2 cups Jasmine or Basmati Rice
1 can full fat Coconut Milk
1-1/2 cups water
1 teaspoon ground Cumin
Pinch of salt
Method:
Combine water, coconut milk, cumin and salt in a pot. Bring to a boil.
Add rice and stir well. Bring to boil then reduce to low and cook covered for 20 minutes.
While rice is cooking, make the meatballs!
Ingredients for the Meatballs:
1 pound organic ground turkey 80/20 (meat to fat ratio)
I eyeball the rest of this so my measurements are what I think it looked like, lol..
Just under a 1/2 cup Soy Sauce
2 tablespoons Rice Wine Vinegar
1 teaspoon Fish Sauce
2 tablespoons Sesame Oil
1 tablespoon of Cumin
1/2 tablespoon Ground Ginger
1 teaspoon black Sesame Seeds
1-2 tablespoons Siracha sauce
Method:
Combine the meat mixture with a spatula. Add a drizzle of olive oil as well to add fat to the lean meat.
Make a small test meatball in your pan with a coating of the Bottom of pan in olive oil. Test one meatball and see if it needs more soy sauce.
Create 1 tablespoon size meatballs and fry in olive oil. Do not put too much oil in pan and do not overcrowd the pan. For 1 pound of turkey it took me 2 full fry times in one large pan.
While the meatballs cook, get your toppings prepped:
1 organic carrot. Shredded and grated on a box grater. Set aside.
3 scallions. Cut off green tops and chop the rest. Set aside.
Pick a few small basil leaves from basil plant and set aside.
After the 2 batches of meatballs are cooked, you make the quick sauce:
Add the same liquid ingredients as above in a container that you can close and shake up real good- soy sauce, fish sauce, sesame oil, rice wine vinegar, cumin, ginger, siracha, sesame seeds AND 1 tablespoon brown sugar.
Pour the sauce into the same pan as you cooked meatballs. It should have a tiny bit of olive oil left. If it looks like too much oil, take a paper towel and soak some up.
Add the sauce and 1 cup of cold water to the pan. Bring to boil.
Take 1/2 tablespoon cornstarch and 6 tablespoons cold water. Mix together to make a “slurry”. Add this paste to your simmering sauce. Mix well. This will thicken the sauce super quickly. Once it’s thick, add the meatballs back in. Cost them all and turn off the heat.
Time to plate!
Scoop the rice, add the meatballs on top, then shredded carrot, scallions and basil. Sprinkle the whole thing with more black sesame seeds and voila! Enjoy!
Allow Me to Introduce Myself…
2.16.21
Hi Everyone! My name is Sarah and I am the founder of Sarah’s Spices. Born and raised in New York, I come from a very close family, whose favorite memories are usually when we are surrounded by food! Holidays, barbeques and Sunday dinners always had us laughing and eating well. I have a Soul Mate of a hubby and the coolest little kid on the planet. Our family has owned and operated our own flooring business since 1982. Growing up in a house where my parents ran their own company, I always felt like I was destined to do the same. For years, I have worked as the office manager for our business. Ever since I was a tiny human, I loved cooking. I mean, I started so young- I needed a stool to reach the counter while I chopped and baked! From culinary classes in college, working at a handful of restaurants throughout Long Island and a Disney Internship for Hospitality Management later- I decided it was time to make my dream a reality. After months of thinking of ways to make a foodie’s dream come true, Sarah’s Spices happened! Herbs and spices have and will always be my favorite tools in the kitchen. I love experimenting with new flavors. I am obsessed with spice markets and incorporating global flavors into simple dishes you can make at home. I hope this has helped you get to know me a little bit better and I look forward to posting a weekly blog, (and a random new recipe!) for all of our viewers. Now what are you waiting for? Go spice up your life with some of Sarah’s Spices!!
XOXO Sarah