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1. Citrus Chicken Recipe


– Tablespoons Extra-Virgin Olive Oil
– 2 Yellow Onions, Halved and Thinly Sliced
– 4 Cloves Garlic, Thinly Sliced
– 1 Tablespoon Sweet Paprika
– 1 Teaspoon Ground Cinnamon
– 1/2 Teaspoon Ground Ginger
– 1/2 Teaspoon Ground Turmeric
– 1/4 Teaspoon Cayenne Pepper
– 2 Cups of Vegetable Broth
– 4 Pounds of Chicken Breast
– 1 Preserved Lemon, Rinsed, Pit Removed and Thinly Sliced
– 2 Tablespoons of Fresh Lemon Juice
– Roughly Chopped Fresh Parsley or Cilantro for Garnish


1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, frequently for roughly 1 minute.
2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.
3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.
(Find the Original Recipe on Kitchn)

2. Southwestern Tofu Scramble


– 1 (16-ounce) Package Firm Tofu
– 1 Tablespoon of Olive Oil
– 1/2 Cup of Diced White Onion
– 3/4 cup Finely Chopped Red Pepper
– 1/2 Cup Finely Chopped Chili Pepper
– 1/4 Teaspoon Coriander
– 1/2 Teaspoon Ground Turmeric
– 1/4 Teaspoon Garlic Powder
– 1/2 Teaspoon Pink Mineral Salt
– 1 1/4 Teaspoons Ground Turmeric
– 3 Tablespoons Chopped Green Onions
– 3 to 4 Warmed Tortillas
– 1 Sliced Avocado, for Serving
1. Remove the tofu from its package and set down on a plate lined with paper towels (or a dry, clean dish towel). Cover in another layer of paper towels and press and blot well to remove excess moisture. Place in a medium bowl and mash well using your favorite fork. You’re looking for a crumbly consistency.
2. Heat oil in a large skillet over medium heat. Add the onions, red pepper, and Anaheim pepper and cook until soft, 3-4 minutes. Stir if needed to prevent sticking.
3. Stir in the coriander, cumin, garlic powder, and salt and cook until just incorporated and fragrant, 1 minute or so. Stir in the mashed tofu and the turmeric along with 2 tablespoons water, and cook until the mixture is warmed completely, 1-2 minutes. Taste and season with additional salt if you’d like.
4. Scoop a generous portion of tofu scramble atop a tortilla and garnish with green onion and sliced avocado. A dollop of sour cream is optional, but nice.
(Find the Original Recipe on Kitchn)

3. Butternut Squash and Coconut Curry


– 2 Teaspoons Coriander Seeds
– 1 Teaspoon Cumin Seeds
– 1/2 Teaspoon Fennel Seeds
– 1 Medium-Sized Butternut Squash
– 3 Tablespoons of Coconut Oil
– 1 Large Shallot, Peeled and Sliced
– 4 Garlic Cloves, Peeled and Chopped
– 1/2 Tablespoon of Ginger Root Powder
– 1 Chopped Jalapeño Chile
– 1/2 Teaspoon of Ground Turmeric
– 1/2 Teaspoon of Cayenne Powder
– 2 Small, Dried Red Chilies
– 1 Tablespoon Tamarind Paste
– 14-Ounce Can of Coconut Milk
– 1 Cup of Water
– 1 Teaspoon of Pink Salt
– Cilantro for Garnish
– Cooked Rice to Serve


1. In a small, dry skillet over medium heat, toast the coriander, cumin, and fennel seeds. Once cool, grind the toasted spices in a spice grinder or with a mortar and pestle.
2. Meanwhile, peel and dice the squash into bite-sized pieces. You should have about 5-6 cups of squash.
3. Warm the oil in a large Dutch oven over medium heat. Add the shallot, garlic, and ginger. Cook, stirring, until the shallots are soft and translucent. Add the chile, turmeric, cayenne (if using), small dried red chiles (if using), Balinese long pepper (if using), and the ground toasted spices. Stir to release fragrance, cooking for 2-3 minutes.
4. Add the squash, tamarind paste, coconut milk, water, and salt. Bring to a boil, lower heat, and simmer for about 45 minutes until squash is tender and just beginning to break down. The squash will thicken the curry as it cooks down. If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry.
5. Garnish each plate with sprigs of cilantro and serve with cooked rice.
(Find the Original Recipe on Kitchn)

4. Sunshine Smoothie


– 1 Cup Unsweetened Coconut Water
– 2 Tablespoons Unsweetened Coconut Milk
– 1/2 Tablespoon of Turmeric Powder
– 1/2 Tablespoon of Ginger Root Powder
– 1/4 Teaspoon Vanilla Extract
– 1 Teaspoon Honey or Agave Nectar
– 1 Tablespoon Maca Powder
– 2 Clementines


Place the oatmeal in a blender and process until finely ground. Add the remaining ingredients to the blender and process until smooth. For a thicker smoothie, let it stand for about 5 minutes before serving.
(Find the Original Recipe on Kitchn)

5. Spiced Cider Tonic


– 1/2 Cup Peeled and Diced Horseradish
– 1/2 Cup Peeled and Diced Garlic
– 1/2 Cup Peeled and Diced Onion
– 1/4 Cup Peeled and Diced Ginger
– 1/4 Cup Peeled and Diced Turmeric
– 1 Habanero Chile, Split in Half
– 1 Orange, Quartered and Thinly-Sliced Crosswise
– 1/2 Lemon, Quartered and Thinly-Sliced Crosswise
– 1/2 Cup Chopped Parsley
– 2 Tablespoons Chopped Rosemary
– 2 Tablespoons Chopped Thyme
– 1 Teaspoon Black Peppercorns
– 1/4 Cup Raw Honey or Stevia


1. Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.
2. Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).
3. Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.
(Find the Original Recipe on Kitchn)

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