I have partnered with Spice Islands for this feature. Recipe is my own
Spices are a cooks best friend. Right? Can you imagine a kitchen that had no spices or salts? I can’t and because grinding and sourcing what is needed to create spices in nearly impossible inside the average home we rely on brands like Spice Islands to bottle it up for us.
Spice Islands buys many spices whole and then mills them in their facility to release the rich flavors so we can enjoy them right from the bottle. For 75 years, Spice Islands offers many spices sourced from around the world. With Valentine’s approaching, homemade dinners are romantic and can make for a great night full of sentimental memories.
We are eating a low carb diet so we have eliminated most pastas, rices and breads. I have been trying many healthier food options like these in my recipes. Our nearest health store and even common grocers offer veggie pastas which add that extra dose of nutrients to its pasta and many are less carbs than standard enriched pasta. Here is an easy favorite in our home using Spice Island’s Poultry Seasoning.
Veggie Pasta and Sausage Recipe for Dinner
Turkey Sausage (sliced)
1 package of vegetable pasta
1 small onion (diced)
1 small bell pepper (diced)
2 tsp Spice Islands Poultry Seasoning
2 tbsp + 1 tbsp of olive or avocado oil
feta cheese and green onions to top
While pasta is cooking heat 2 tbsp oil in a skillet. Add onion, bell pepper and seasoning and saute until onion is soft. Add sliced turkey link sausage and cook through. When pasta is done, drain and add back into pasta pot. Add the sausage mixture and 1 tbsp oil and stir to combine. Dish and top with feta and green onions.
Recipe created and owned by Author
Do you know what some of the most widely used and popular spices are from around the world? Some of them are dill weed, bay leaves, cumin, garlic powder, saigon cinnamon and tumeric.
Enjoy many recipes at Spice Islands website like these Mini Pumpkin Cheesecakes they have featured!
Mini Pumpkin Cheesecakes
Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes
18 paper baking cups (2 1/2 inch diameter)
18 gingersnap cookies
12 ounces cream cheese, softened
3/4 cup sugar
1 tablespoon corn starch
1 teaspoon Spice Islands Pumpkin Pie Spice
1 cup canned pumpkin
1/3 cup light corn syrup
Heat oven to 325 F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
Chill 1 hour.
For more recipes, visit SpiceIslands.com