‘Tis the season for pumpkin spice lattes, food to warm your soul, and the smell of the holidays. What am I talking about? It’s spicy season! It’s time to raid the spice rack and see what we can do with those forgotten jars of spices.
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If you have been following along with my antics over the years, you know I like a challenge. For example, I was once given the word “peas” and was told to write an article about them. BOOM! One peas article for your pleasure. So when I was asked to write a post about cinnamon, I could hardly say no. So read on for some ideas of what to do this spicy season with a jar of cinnamon.
Baking
This is a pretty obvious one but I can guarantee you have tried to make cookies at some point and discovered you lacked the spices. Don’t worry, it happens to the best of us. But what is surprising is how many recipes need cinnamon. It is a spice that I use a lot of when I bake. But coming into the autumn, I need to buy it by the truckload! There is something so warming and cozy about eating a bun that has been laced with brown sugar and cinnamon.
Cooking
Do you cook? I’m not talking about the “rip open a packet and shove in the oven” type of cooking (although a valid form of cooking). I’m talking about “a list of twenty ingredients, five of them you can’t pronounce” cooking caper. I’ve made the switch to vegetarian recently (I’m having trouble ditching eggs and cheese, so no vegan label for me yet) and I’m trying to make stuff as tasty as possible. Cinnamon has been a lifesaver in the kitchen by turning a bland dish into something interesting. In fact, I’d like to share a dish with you.
Veggie madness || Quick Dish
This dish was created when I was looking for something to create with what was left in the fridge. It’s pretty easy to throw together if you are in a rush as it takes around 20 minutes to make.
Ingredients-
- One cauliflower head
- A few sweet potatoes (around 500g)
- One onion
- A tablespoon of cinnamon
- Half a tablespoon of paprika
- Around 250g of couscous
- Around 400ml of vegetable stock
- Two tablespoons of honey
- One tin of chickpeas (drained and rinsed)
- Some oil of your choice
- Big mushrooms (or little ones, I prefer the bigger ones because they are “meaty”)
Method
- Chop up the onion and throw it into a big pan with some oil. Let it cook until they turn translucent.
- Throw the washed and chopped sweet potatoes and the spices into the pot with the onions and let them cook for around 5 minutes.
- Pop the washed and chopped cauliflower into the pot with the vegetable stock and the honey. Let it simmer while you prepare the other parts.
- In a separate pot, put the couscous and the rinsed chickpeas together and cover with around 450mls of boiling water. Pop a plate on top to keep it warm.
- In a separate pan, saute your mushrooms until they are soft and golden.
- Plate it up! If you think the couscous and chickpeas will be too bland, add a tablespoon of tahini or harissa at this stage and give it a good mix through to add some extra flavour.
What’s your favourite spice for cooking with? Let me know in the comments what you use your spices for.