What’s Cooking in Kelli’s Kitchen

Well, friends, the day has finally arrived when I have to write about something I have not personally experienced. When we launched the Churchill County Library Spice Club, I started by creating a list of my favorite spices and seasonings that are regularly used in Kelli’s Kitchen. As the months passed, I encouraged you to try new flavors and widen your engagement with ingredients used around the world, but they were all familiar to me. This month, our spice club offering is one that I have never tasted. So, I will be making a special trip to the library to grab my sample of Black Lime to try out for the first time in Kelli’s Kitchen.

Burlap & Barrel’s black lime is sourced from a single farm in Alta Verapaz, Guatemala. The Persian limes are grown by farmer Don Amilcar and then travel to a family-owned facility two hours outside of Guatemala City, where they spend three months drying in the sun. The hardened, sun-cured limes are ground into a powder mainly exported to the Middle East. Black lime powder can be used in any dish that calls for lime juice or lime leaves (¼ t of black lime powder replaces 1 t of fresh lime juice). It adds a tart punch that levels up both savory and sweet dishes.

I hope you join me in trying this new ingredient. Stop by the library during November and grab a sample of Black Lime powder. Here’s the recipe that I am going to try:

Sri Lankan Chicken Curry

Ingredients:

½ t Coriander

¾ t Fennel seed

¼ t Cumin

½ t Black Pepper

1 t Cardamom

1 ½ t Ground Cinnamon

1-2 t Chili flakes of choice

¼ t Turmeric

½ t Ground Black Lime

Salt, to taste

1 T Tamarind paste

1 lb Chicken of choice, cut into 2” pieces

6 cloves Garlic, chopped 

2” piece of Ginger

¼ t Black Mustard seeds

1 Cinnamon Stick

1 Onion, diced

1 can Full-fat coconut milk

Directions:

1. Combine coriander, fennel, cumin, black pepper, cardamom, cinnamon, chili flakes, turmeric, ground black lime, salt, and tamarind paste to the chicken and mix well. Let it marinate for 15-30 minutes.
2. Grind the garlic and ginger to a smooth paste. Heat some oil in a pot and add mustard seeds. Let them splutter. Add the cinnamon stick and onion. Sauté until it turns translucent and slightly golden. Add the ginger and garlic paste. Stir and cook for 30 seconds.
3. Add the marinated chicken pieces, mix well, cover with a lid, and cook over high heat for 3 to 5 minutes. Reduce heat to medium and continue cooking for 12 to 15 minutes. Stir occasionally to avoid burning.
4. Once the chicken pieces turn a light brown color, add the coconut milk. Continue cooking, covered over low heat for eight to ten minutes until the curry thickens, oil rises to the top, and the chicken is tender. Finally, taste the curry and adjust the seasonings if needed. Serve over basmati or jasmine rice.

Black Lime Spiced Mushrooms

Ingredients:

8 oz Mushrooms

2 T Butter

1 t Black Lime

Salt to taste

Directions:

1. Clean mushrooms. Slice, halve, or chop them as desired.
2. In a medium pan over medium heat, melt butter. Sauté mushrooms until golden brown and tender.
3. Adjust heat to low. Sprinkle black lime over mushrooms and continue to sauté gently for a minute or two.
4. Taste and adjust. Sprinkle with salt if desired.