Monty The Spice Guy

05/28/2026

05/08/2026

Marketing lessons were learned. 😂

04/25/2026

https://www.epiciq.com/montythespiceguy

04/10/2026

To mortal flesh, the Sun is judgment. To an immortal being, it is just another path to walk.”

02/05/2026

Crock Pot Curried Chicken & Egg Noodle Soup
Prep time: 10 mins
Cook time: 4–8 hours (depending on heat setting)
Style: Rich, creamy, and mildly spiced
Ingredients
Chicken: 2 boneless, skinless chicken breasts.
Creamy Base: 2 cans (10.5 oz each) condensed cream of chicken soup.
Liquid: 2 cups water.
Vegetables: 1 cup chopped carrots and 1 cup green beans.
Noodles: 1 bag (12–16 oz) wide egg noodles.
Seasoning: 1–2 tsp curry powder, salt, and black pepper to taste.
Instructions
Set the Base: Place the chicken breasts, cream of chicken soup, water, and curry powder into the crock pot. Add your carrots now if they are fresh to ensure they soften.
Slow Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Shred: Once the chicken is tender, pull it out, shred it with two forks, and slide it back into the pot.
Add Noodles & Beans: Stir in the egg noodles and your green beans.
If your green beans are fresh, add them now.
If they are canned, wait until the last 10 minutes.
Finish: Cook on High for another 20–30 minutes until the noodles reach your desired tenderness. If the soup gets too thick from the noodle starch, stir in a splash of extra water.
Season: Give it a final taste and adjust the salt and pepper.
Since you're using curry powder, would you like to add a squeeze of lime or some cilantro at the end to brighten up the flavors?

Crock Pot Curried Chicken & Egg Noodle Soup
Prep time: 10 mins
Cook time: 4–8 hours (depending on heat setting)
Style: Rich, creamy, and mildly spiced
Ingredients
Chicken: 2 boneless, skinless chicken breasts.
Creamy Base: 2 cans (10.5 oz each) condensed cream of chicken soup.
Liquid: 2 cups water.
Vegetables: 1 cup chopped carrots and 1 cup green beans.
Noodles: 1 bag (12–16 oz) wide egg noodles.
Seasoning: 1–2 tsp curry powder, salt, and black pepper to taste.
Instructions
Set the Base: Place the chicken breasts, cream of chicken soup, water, and curry powder into the crock pot. Add your carrots now if they are fresh to ensure they soften.
Slow Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Shred: Once the chicken is tender, pull it out, shred it with two forks, and slide it back into the pot.
Add Noodles & Beans: Stir in the egg noodles and your green beans.
If your green beans are fresh, add them now.
If they are canned, wait until the last 10 minutes.
Finish: Cook on High for another 20–30 minutes until the noodles reach your desired tenderness. If the soup gets too thick from the noodle starch, stir in a splash of extra water.
Season: Give it a final taste and adjust the salt and pepper.

02/05/2026

Heart Hero Tea 🍵
2 tsp Hawthorn berries (Shān Zhā) - awesome for circulation and lowering blood pressure
1 tsp Rosehips - packed with vitamin C and antioxidants, great for heart health
1 tsp Green Tea (Lù Chá) - packed with antioxidants
1/2 tsp Ginger (Shēng Jiāng) - anti-inflammatory and circulation-boosting goodness
1/2 tsp Licorice Root (Gān Cǎo) - harmonizes the blend and supports overall health
Instructions:
Combine all ingredients in a pot with 2 cups of water.
Bring to a boil, then simmer for 10-15 minutes.
Strain and enjoy hot or iced 🍹!
Heart Hero Tea 🍵
2 tsp Hawthorn berries (Shān Zhā) - awesome for circulation and lowering blood pressure
1 tsp Rosehips - packed with vitamin C and antioxidants, great for heart health
1 tsp Green Tea (Lù Chá) - packed with antioxidants
1/2 tsp Ginger (Shēng Jiāng) - anti-inflammatory and circulation-boosting goodness
1/2 tsp Licorice Root (Gān Cǎo) - harmonizes the blend and supports overall health
Instructions:
Combine all ingredients in a pot with 2 cups of water.
Bring to a boil, then simmer for 10-15 minutes.
Strain and enjoy hot or iced 🍹!

01/28/2026

Prep: Preheat oven to 200°F–250°F (lower is better to prevent burning). Line a baking sheet with parchment paper.
Slice: Slice bananas into 1/8-inch to 1/4-inch rounds. Slice strawberries to a similar thickness.
Prevent Browning: Dip banana slices in a mixture of 1 part lemon juice to 4 parts water, then pat dry.
Arrange: Place fruit in a single layer on the baking sheet, ensuring they do not touch.
Bake: Bake for 1.5 to 2 hours, flipping halfway through.
Cool: Remove from the oven and let them cool completely; they will become crispier as they cool.
Method 2: Dehydrator Method (Best for Texture)
Slice: Slice fruit into 1/4-inch pieces.
Arrange: Lay slices in a single layer on dehydrator trays, avoiding overlap.
Dehydrate: Set dehydrator to 135°F and dry for 7–12 hours.
Finish: The chips are done when they are leathery or slightly crunchy.
Tips for Success
Texture: Dehydrated bananas will be chewy and leathery, similar to candy, rather than super crunchy like deep-fried store-bought versions.
Prevent Sticking: If using a metal rack, spray it lightly with olive oil or use parchment paper to prevent the bananas from sticking.
Storage: Store in an airtight container or zip-top bag in the pantry for up to two weeks.
Pairing: These chips are great in cereal, yogurt, or trail mix.
Alternatively, you can make frozen strawberry banana bites by layering sliced fruit, freezing them, and dipping them in melted dark chocolate.

01/16/2026

Stuffed Cabbages Rolls Recipe
Ingredients:
For the Cabbage:
Ingredient Quantity
Large head of cabbage 1
For the Filling:
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Ingredient Quantity
Ground beef 1 lb
Ground pork (optional) 1/2 lb
Cooked rice 1 cup
Onion, finely diced 1 small
Garlic, minced 2 cloves
Egg 1
Salt 1 tsp
Pepper 1/2 tsp
Paprika 1 tsp
For the Sauce:
Ingredient Quantity
Tomato sauce 2 cups
Beef broth 1 cup
Olive oil 2 tbsp
Instructions:
Prepare the Cabbage:
Bring a large pot of water to a boil.
Remove the core from the cabbage and blanch the whole head in boiling water for 2-3 minutes.
Gently peel the leaves and set aside.
Make the Filling:
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Mix well until all ingredients are evenly distributed.
Assemble the Rolls:
Place a spoonful of the filling onto the center of each cabbage leaf.
Fold the sides of the leaf over the filling and roll tightly, securing the ends.
Prepare the Sauce:
In a large skillet or pot, heat olive oil over medium heat.
Add the tomato sauce and beef broth, stirring to combine.
Bring the sauce to a simmer.
Cook the Rolls:
Place the cabbage rolls, seam-side down, into the simmering sauce.
Cover the pot and simmer over low heat for 45-60 minutes, or until the rolls are cooked through and tender.
Serve:
Serve the stuffed cabbage rolls warm, with extra sauce spooned over the top.

01/11/2026

Apicius refers to the legendary Roman gourmet Marcus Gavius Apicius (1st century AD), a wealthy epicure known for his extravagant tastes, and also the title of the oldest surviving Roman cookbook, De re coquinaria ("The Art of Cooking"), compiled much later (4th-5th century AD) but attributed to him. He's famous for luxurious recipes like fattening pigs with figs and honeyed wine to create foie gras, and for suggesting flamingo tongue was a delicacy, representing the height of Roman culinary indulgence, though his direct authorship of the book is debated.