Posts Tagged ‘cloves




Adapted from via

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.

Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.



Oriental Beef Ribs

Why I decided  to go oriental style ?  Don’t know ,  possibly I read a recipe using 5 spice powder. Not having any 5 spice powder would require me to make some. 

Scavenging together the ingredients. Just approximated the ratio of ingredients from other recipes.

The more you look the more variations of 5 spice powder recipes you find. Since their was no fennel seed in the closet, I settled for dried fennel.

All into the fry pan in a slow oven to toast the herb and spices. 

Hand ground. 




Reserve enough for the ribs, any left overs to a spice bottle.


Ahhhhhhh… The aroma !

Now onto the ribs……


 A good massage with the 5 spice with an addition of salt and dried hot red pepper.

Over night to the fridge.Next day ready  for roasting,  a braver soul would have slow cooked them over charcoals out in the  cold.

Racked up to the oven.

Slow oven 250 to 275 for several hours gauging by the pull back of the meat from the bone.

Drain the fat and sauté onions,  deglaze with hard cider, add additional 5 spice powder and some hoisin sauce.

Plate it up over a bed of rice. Could have made some moo sho pancakes, (flour and water rolled dough) and wrapped the meat with fresh onion and sauce similar to a Peking duck. Another alternative would be rolled up in some big ass greens, bok choi etc. 

As it stands it didn’t take me long to be full, l suppose it’s beneficial that I’m more conscious  of my weight !

They were not, as it usually described, falling off the bone. There is enough chew and caveman teeth work to get the bones clean , the meat being tender with just enough fat and a bit of gristle to make it a authentic beefy rib, not something that has been trimmed of all fat and cartilage. Good Eats!


Fruit Crisp

Photos to be added later….

A recipe adapted from America’s Test Kitchen (2001/2015), Apple Crisp .

I call it the crust less crumb top apple pie. Any other suitable fruit can be used.

In addition, cardamom , allspice and cloves (ground) was added (to taste) to the topping ingredients.

Also  the quantity of ingredients of the topping, ( less the butter) is doubled and 1/2 reserved for later use.

1 and 1\ 2 cup all purpose flour

6 oz pecans, chopped fine

1 and 1/2 cups oats

1 cup light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

Ground all spice to taste

Ground cloves to taste

1 teaspoon salt you may lessen if using salted butter.

Divide and Reserve 1/2 of the above for later use, it is easy to store in a baggie or mason jar  and will quicken future recipes.

Cut in to the remaining 1/2 , 1 stick butter ( unsalted )

The filling : I’m using a combo of 4131 Fuji and 4130 Cripps Pink, about 3 of each variety

Less the apple cider, (none available) the apples were cooked partly in a skillet with butter, there was plenty of juice released from the apples.

Sprinkle the partially cooked apples  with the topping,  if the butter wasn’t cut in, just cut the stick of butter in small pieces and dot the surface of the topping.

This is done in the same pan, naturally.

A hot oven at 450 degrees Fahrenheit,  will crisp up the topping and finish cooking the apples.

Remove and cool  after about 45 minute total cooking time.

Scoop portions of the fruit crisp to plate, serve plain or garnish with ice cream, drizzled chocolate etc.


lamb babyback ribs

from the store





a 5 spice rub, cinnamon, star anise,  cloves, nutmeg, pepper (pink peppercorns) actually 6 if you count the ginger I added.








I used a roasting rack to suspend the ribs over a glass baking dish.





In a slow oven about 250 degrees, a cold day , the oven ran for  around 4 hours keeping the kitchen area warm.


IMG_7052Add some BBQ sauce and wrap in foil. The sauce I used was strained from a recent batch of baked beans.

Back into the oven reduced to 200 degrees.


Done !


Plated up with broccoli rice and pineapple.



Spicy meatballs with noodles

From 12/13/14….

In a recipe like this the measurements are not exact but…..

to ground meat, add about 1/8 teaspoon of:
Ground cloves
Ground allspice
Ground cinnamon
Dried ginger
Red pepper flakes
Minced yellow onion
Ground cumin
Granulated garlic
Bread crumbs
Ground spent grain
One egg

form into meatballs, fry, broil, bake whatever.


Into the drippings, add onion….  IMG_6718




shredded carrot….





add broth etc,  __________,____________,_________IMG_6721


reduce , stir , thicken……..IMG_6722

make noodles…..

IMG_6723 IMG_6724

finish sauce……cream, sour cream, milk , yogurt etc.


boil noodles…..



Plate ……IMG_6727

Add sauce,( I suppose you could add the meatballs to the sauce in the pan and heat through…….)

IMG_6728Yep, a bit of a change up from the traditional tomato based sauce.  Do you have a tolerance for spicy foods ?



Serves on white rice, prepare now.

Actually, the ingredients for  the  curry and the blend of Indian spices varies widely, this is what I used. (had available)

Curry Seasonings:
In a Mortar and pestle add,
1 teaspoon curry power
Dash ground ginger
Dash of cumin seeds
That’s it from the spice cabinet,but some chai tea mix gave me a couple of other items for flavor.

Cardamon pod
Allspice pod
1 clove, dried
Grind and mash the above , add other spices to preference.20130907-200053.jpg
The recipe calls for sour cream, substituted the following.
1/2 can evaporated milk, about 6 fluid ounces.
Whisked the milk with lemon juice and vinegar, let stand in the fridge to sour and thicken.
Didn’t really measure the amount of juice and vinegar, it should thicken up a bit.20130907-200108.jpg

Soak, if frozen , shrimp in a bowl covered with water, this is made for a single serving so the count depends on how big the shrimps are and your appetite.20130907-200120.jpg

Peel and clean the shrimp when thawed, leave the tails on. You can reserve the water to add to the sauce if necessary.

Chop onion and sauté in olive oil / and or butter.20130907-200149.jpg

Add the shrimp and cook no more than several minutes till pink and opaque. Remove from the pan and set aside. (You could probably cook the shrimp in the sauce by leaving them in the pan, but I choose to set them aside at this point.)20130907-200207.jpg

Add the sour cream sauce to the pan, with the onions


and add the mix of spices from the mortar.


Cook till bubbly and fragrant.


Plate a bed of rice,with the  shrimp.


…….and sauce.


add a dab of hot sauce if you like it spicy, or add hot pepper flakes to the spice mix.



Spiced up Carrot Cake

Guess the spices, oh , maybe you read the tags , fresh ground except for the ginger.!






May be because of the time of the season, the smell of apples , cinnamon and other spaces like allspice, cloves etc. seem to dominate in recipes of cakes cookies and muffins. An abundance of carrots made this recipe possible. No, skip the frosting, cut into squares and enjoy. Good for lunchbox and a way to get more carrots into your diet. This recipe makes a very moist cake, one that won’t dry out too soon.
2 cups flour
2 cups sugar
1 teaspoon of each of the following
Baking soda
Baking powder
Ground cinnamon, add your own fresh ground spices here as noted above
Blend together to above dry ingredients.
3 cups shredded carrots
4 eggs
1 cup oil ( possibly less)
Mix to a batter and pan into a 13×9 pan,
Go at 325 degrees 50 to 60 minutes.
Test as usual with tooth pick etc.
Let cool.
From Better Homes and Garden Step by Step Cookbook.


June 2018
« May    

Recent Posts

Twitter Updates

The Zero-Waste Chef

No packaging. Nothing processed. No waste.

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI •

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel, short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler


Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...


The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette


The spirit of fermentation


A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!


Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown


A foodie's thoughts

Food in Jars

a little mech, tech, and food


Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another weblog


Food Adventures in Paris


Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The Blog

The latest news on and the WordPress community.

%d bloggers like this: