Archive for the ‘Veggies and Sides’ Category
One of the perks of writing a food blog (aside from having an excuse to experiment with recipes) is that sometimes people send me samples of their food products. I love being introduced to spices and condiments I didn’t previously know about. Bagel Spice being the most recent example.
I love bagels, especially the aromatic spices used to flavor them. My favorite is sesame, but I have always appreciated a good everything bagel. But I’d never considered using such a spice blend on venison—or really anything except a bagel. I now know differently!
My sample package contained three flavors: the original, sea salt, and zesty jalapeno. For my first experiment I chose to go simple and do a rub on my venison and toss the roasted veggies. I wanted to use the jalapeno for the venison—I thought the zing would be a nice compliment to the meat. However, when it came time to cook, that one had disappeared. I was completely baffled—I knew I’d gotten three of them, but couldn’t find it for my life (it later turned up in my spice cabinet, a logical place for it, but I hadn’t put it there).
Venison with Original Bagel Spice rub
For the venison, I chose a tenderloin cut. I brushed the meat with olive oil and then rubbed it with the original bagel spice (probably about 2 Tablespoons). I then broiled it (because we ran out of propane for the grill…urgh). I broiled it about 4 minutes on each side so that it was medium rare after sitting for five minutes.
The verdict? Delicious. The spices were a little crunchy and the flavor exploded. It was lovely. And I didn’t need to salt the meat at all, which is nice to know for people who need to reduce their sodium. This may seem crazy, but I so closely associate those spice flavors with bagels that I actually felt like I was eating bread with my meal. It was great!
I think my next venison experiment will be to add the jalapeno to ground venison for burgers. Yum!
Roasted Vegetables with Sea Salt Bagel Spice
I wanted a little salt flavor with the veggies, so I chose the sea salt variety. I roasted broccoli, beets, carrots, and potatoes, but you could do any assortment of veggies you wanted. I simply tossed the vegetables with olive oil and about 2 teaspoons of the bagel spice, and then roasted them for 20 minutes. Easy as can be, and wow it was good. I usually roast my veggies in olive oil and salt and I didn’t realize how boring that had become. The sesame and poppy seed flavors worked very nicely with the vegetables. It was a different taste, but still a subtle one. Just a little oomph for the veggies.
Rick and I spent dinner thinking about all the fun things we could do with these spices, and I plan to experiment more! I may try some of the recipes on their site too. Who knows? Thank you for sharing with me Bagel Spice.
I love it when readers submit recipes for the site! This yummy recipe for stuffed tomatoes comes from Sunny. It looks great!
Cheesy Stuffed Tomatoes
- 8 tomatoes
- 2 tablespoons vegetable oil
- 1 small onion,finely chopped
- 1 clove garlic, crushed
- 2.5 cm (1 in) piece fresh root ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground coriander
- 15g (4 oz/1/2 cup) fresh Indian cheese or natural fromage frais
- Cut a slice from the top of each tomato. Scoop out centers and discard seeds, then chop pulp and reserve.
- Turn tomatoes upside down on absorbent kitchen paper and leave to drain. Heat oil in a small frying pan, add onion and fry for 5 minutes, stirring occasionally, until soft.
- Stir in garlic and ginger and fry for 1 minute.
- Stir in cumin,turmeric,cayenne pepper and ground coriander.
- Season with salt and fry for 1 minute more.
- Stir in tomato pulp and cook, uncovered, for about 5 minutes, until thick.
- Preheat oven to 190C (375F/Gas 5).
- Stir fresh cheese or fromage frais and half the Cheddar into spice mixture and spoon into tomato shells. Sprinkle remaining Cheddar over the tops and place on a baking tray.
- Cook for 10-15 minutes,until tops are golden brown and tomatoes soft.
- Sprinkle with with chopped coriander and serve hot.
I am part time chef and marketing leads at beds, offering a full range of mattresses and beds.I enjoy cooking for friends and family at parties and family occasions.