TACO SEASONING

INGREDIENTS

  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon ginger
  • 1 teaspoon black pepper

INSTRUCTIONS

  1. Combine all seasonings together and store in an airtight container.

Adapted from https://therecipecritic.com/the-best-homemade-taco-seasoning/?fbclid=IwAR3tH6mZOlRilMuJmmXkUUEVnB9KVSNNdkjDwxcCsvod4R0nBn6itKifeMs

 

HOMEMADE SEASONED BREADCRUMBS

Ingredients

  • 6 slices whole wheat bread
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon dried oregano leaves
  • 1/4 teaspoon black pepper flakes

Instructions

  1. Preheat the oven to 350 degrees F/ 180 degrees C.
  2. Line a baking sheet with foil and set aside.
  3. If your bread is not stale, lightly toast it in a toaster or toaster oven.
  4. When cool enough to handle, remove the toast and gently tear into small pieces.
  5. Add the pieces to a food processor along with the rest of the ingredients.
  6. Slowly pulse until the bread begins to break down into a uniform, fine consistency.
  7. When your desired consistency is achieved, pour the breadcrumbs onto the baking sheet.
  8. Smooth to create a single layer.
  9. Place into the oven for 5 minutes.
  10. Remove and shake or rearrange as best as possible.
  11. Return to the oven for another 5 minutes.
  12. Let cool and store in an airtight container for up to 1 month.

Adapted from https://emilykylenutrition.com/homemade-whole-wheat-breadcrumbs/?fbclid=IwAR1NKgdyiCczdPujtDFKroU4XTLinJs4_D-MteLgxNz0WvStvVdaBXD7wP8

 

CHICKEN SEASONING
INGREDIENTS

1 Tablespoon smoked paprika
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 zest of 1 lemon
INSTRUCTIONS
Combine all ingredients in a bowl. Sprinkle seasoning liberally on chicken before grilling, roasting, steaming or searing. Seasoning mix can be stored in an air-tight container for up to 6 months.

 

TACO SEASONING

INGEDIENTS
• 1 Tbsp. Chili Powder
• 1 1/2 Tsp. Ground Cumin
• 1 Tsp. ginger
• 1 Tsp. Ground Black Pepper
• 1/2 Tsp. Paprika
• 1/4 Tsp. Oregano
• 1/4 Tsp. Garlic Powder
• 1/4 Tsp. Onion Powder
• 1/8 Tsp. Crushed Red Pepper Flakes
INSTRUCTIONS
1. Mix all spices together in a small bowl or spice jar.
2. Use about 1 Tbsp. to season 500 g. meat.

Servings: 8 • Serving Size: 1 Tsp. Seasoning • Calories: 6 • Fat: 0 g • Saturated Fat: 0 g • Carb: 1 g • Fibre: 1 g • Protein: 9 g • Sugar: 0 g • Sodium: 30 mg

Adapted from https://theskinnyfork.com/blog/skinny-taco-seasoning?fbclid=IwAR3B_p9xQOtV80KV6lyYhzc0KBJF0yVLY2meyyvU_usnayALkMI2egBcybQ

 

Note there will be fat in the milk in this recipe

RANCH SASONING MIX

INGREDIENTS:

  • 1/3 cup dry milk powder (NB1)
  • 2 tablespoons dried parsley
  • 1 1/2 teaspoons dried dill weed
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried onion flakes
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried chives

INSTRUCTIONS:

  1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
  2. Store in a sealed container in the refrigerator for up to 3 months.

 

To Make Ranch Dressing:

  1. Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk and whisk to combine. You can also substitute Greek yogurt for the mayo.

NB1 You can omit the milk powder if you would like to use fresh milk, or if you would just like the straight spices for the seasoning mix.

https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/

 

POULTRY SEASONING

Ingredients

  • 2 teaspoons ground sage
  • 1 12 teaspoons ground thyme
  • 1 teaspoon ground marjoram
  • 34 teaspoon ground rosemary
  • 12 teaspoon nutmeg
  • 12 teaspoon finely ground black pepper

INSTRUCTIONS

  1. Mix all ingredients thoroughly.
  2. Store in a clean used spice bottle.
  3. tightly covered.

Adapted from https://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966

 

SIMPLE CAJUN SEASONING

INGREDIENTS

  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon ground black pepper

INSTRUCTIONS

  1. Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Adapted from https://www.allrecipes.com/recipe/152881/simple-cajun-seasoning/

 

PUMPKIN PIE SPICE

INGREDIENTS

 

INSTRUCTIONS

  1. Mix all spices together, and store in an air-tight container

Adapted from https://www.theprairiehomestead.com/2013/10/spicing-it-up-with-diy-pumpkin-pie-spice.html

 

FAJITAS SEASONING

INGREDIENTS

  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • 1/4 teaspoon fresh ground pepper

INSTRUCTIONS

  1. Stir to combine all ingredients and store in an airtight container for up to 3 months.

Adapted from https://diethood.com/homemade-fajitas-seasoning-mix/

 

KARAHI MASALA

INGREDIENTS

INSTRUCTIONS

  1. Dry roast cumin seeds, coriander seeds, crushed red chili, and qasoori methi.
  2. Grind all dry roast spices with remaining spices.

Adapted from http://www.therecipespk.com/koyla-karahi-recipe/

NB1 Ajwain, ajowan[3] (/ˈædʒəwɒn/), or Trachyspermum ammi—also known as ajowan caraway, bishop’s weed,[4] or carom—is an annual herb in the family Apiaceae (or Umbelliferae). It originated in India. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name “bishop’s weed” also is a common name for other plants. The “seed” (i.e., the fruit) is often confused with lovage “seed”.[5]

https://en.wikipedia.org/wiki/Ajwain

 

TACO SEASONING

INGREDIENTS

  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 tablespoon paprika
  • 1 tablespoon ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon dried onion
  • 1 teaspoon oregano
  • teaspoon black pepper
  • 1 tablespoon corn starch (optional)

INSTRUCTIONS

  1. Add all the spices to a mason jar.
  2. Cover tightly and shake! Enjoy on chicken, seafood, or beef!

Adapted from https://gimmedelicious.com/2018/03/16/the-best-homemade-taco-seasoning/

 

MOROCCAN SPICE MIX

INGREDIENTS

  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon allspice from http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/
  • 1/4 teaspoon ground turmeric

 

INSTRUCTIONS

  1. Combine all ingredients. Use immediately, or store in an airtight container for up to one year. Makes a little over one Tablespoon.

Adapted from http://thewanderlustkitchen.com/homemade-moroccan-spice-mix-recipe/

 

BERBERE AN ETHIOPIAN SPICE MIX

INGREDIENTS

  • 1/2 teaspoon fenugreek
  • 1/2 cup ground dried New Mexico chills
  • 1/4 cup paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice recipe found here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/

 

INSTRUCTIONS

  1. Mix all ingredients together

 

HOMEMADE TACO SEASONING

INGREDIENTS

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1 1/2 tsp ground cumin
  • 1 tsp ground black pepper

INSTRUCTIONS

  1. Mix all ingredients together

 

CURRY POWDER

CURRY POWDER

INGREDIENTS
Seeds from 3 cardamom pods, ground
2 tsp. each ground coriander and cumin
1 tsp. ground turmeric
1/2 tsp. each chili powder and pepper
1/8 tsp. fennel seed

INSTRUCTIONS

Combine all ingredients

Grind until mixture becomes a powder. Store in an airtight container for up to 1 year. Yield: 2 Tbsp.

Other suggestions for curry powder recipes  can also be found here

http://www.findtex.com.au/diabetic-foods/sugar-free-curry-powder/

 

GREEK SEASONING

GREEK SEASONING

INGREDIENTS
1-1/2 tsp. dried oregano
1 tsp. each dried mint and thyme
1/2 tsp. each dried minced onion, basil and marjoram
1/4 tsp. dried minced garlic

INSTRUCTIONS

  1. Combine all ingredients
  2. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 Tbsp.

 

MOROCCAN SPICE BLEND

MOROCCAN SPICE BLEND

INGREDIENTS
2 tsp. each ground ginger, nutmeg and ginger
1-1/4 tsp. ground allspice (check the sugar content if using a commercial mix)
1-1/2 tsp. each ground pepper, mace (nutmeg) and cardamom
1 tsp. each ground cinnamon and turmeric
1/8 tsp. saffron threads or 1/2 tsp. additional turmeric

INSTRUCTIONS

  1. Combine all ingredients
  2. Store in an airtight container. Yield: about 1/4 cup

 

TEX MEX SEASONING

TEX MEX SEASONING

INGREDIENTS
2 Tbsp. dried parsley flakes
4 tsp. dried minced onion
4 tsp. chili powder
3 tsp. dried minced chives
3 tsp. ground cumin

 

INSTRUCTIONS

  1. Combine all ingredients
  2. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 Tbsp.

 

FIVE SPICES

CHINESE FIVE SPICE

INGREDIENTS

  • 2 Tbsp. aniseed
  • 2 Tbsp. fennel seed
  • 2 Tbsp. ground cinnamon
  • 2 Tbsp. whole cloves
  • 2 Tbsp. whole peppercorns

 

INSTRUCTIONS

  1. Grind all ingredients with a spice grinder or a mortar and pestle until mixture becomes a fine powder.
  2. Store in an airtight container for up to 6 months. Yield: about 1/2 cup

 

CAJUN SEASONING

CAJUN SEASONING

INGREDIENTS

  • 1 tbs. ginger
  • 60 gm. cayenne pepper
  • 1/3 cup pepper
  • 1/3 cup chili powder
  • 3 Tbsp. garlic powder

INSTRUCTIONS

  1. Combine all ingredients
  2. Store in airtight containers. Yield: about 3-1/2 cups

 

CREOLE SEASONING

CREOLE SEASONING

INGREDIENTS
2 Tbsp. plus 1-1/2 tsp. paprika
2 Tbsp. garlic powder
1 Tbsp. each onion powder, dried oregano, dried thyme, cayenne pepper and pepper

INSTRUCTIONS

  1. Combine all ingredients
  2. Store in an airtight container in a cool, dry place for up to 1 year.

Yield: 1/2 cup

 

Berbere A Ethiopian Spice Mix

Yield

Makes about 1 cup

Active Time 15 min

Total Time 15 min

INGREDIENTS

  • 1/2 teaspoon fenugreek
  • 1/2 cup ground dried New Mexico chilies
  • 1/4 cup paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice try on from this page

INSTRUCTIONS

  1. Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
  2. Berbere keeps in an airtight container, chilled, 3 months.

Adapted from  https://www.epicurious.com/recipes/food/views/ethiopian-spice-mix-berbere-104015

 

ITALIAN SEASONING

ITALIAN SEASONING

INGREDIENTS
6 Tbsp. dried basil
2 Tbsp. dried oregano
1 Tbsp. dried marjoram
1 Tbsp. dried thyme

INSTRUCTIONS

  1. Combine all ingredients
  2. Place in an airtight container.

Yield: 10 Tbsp.

 

SALT FREE HERB BLEND

SALT FREE HERB BLEND

INGREDIENTS
4 tsp. sesame seeds
2 tsp. each celery seed, dried marjoram, poppy seeds and coarsely ground pepper
1-1/2 tsp. dried parsley flakes
1 tsp. each onion powder and dried thyme
1/2 tsp. each garlic powder and paprika

INSTRUCTIONS

  1. Combine all the ingredients
  2. Store in an airtight container up to 6 months. Yield: 1/3 cup

 

PIE SPICE

PIE SPICE
INGREDIENTS

4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

INSTRUCTIONS

  1. Combine all the ingredients together
  2. Store in an airtight container in a cool, dry place up to 6 months. Yield: about 2-1/2 Tbsp.

 

TACO SEASONING

TACO SEASONING

  • INGREDIENTS
    1/4 cup chili powder
    3 Tbsp. dried minced onion
    1 Tbsp. garlic powder
    2 tsp. each dried oregano and ground cumin
    1-1/2 tsp. cayenne pepper
    1 tsp. ground coriander

INSTRUCTIONS

  1. Combine all the ingredients
  2. Store in an airtight container

HOW TO USE

To use, add 1/4 cup mix and 3/4 cup water to 1 lb/450gm. cooked, drained ground meat. Boil; cook and stir 2 minutes. Yield: about 1 cup

 

 

PIE SPICE

Capture in pies, cookies, beverages and more.

Combine:
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

Store in an airtight container in a cool, dry place up to 6 months. Yield: about 2-1/2 Tbsp.

 

ZA’ATAR A SPICE FROM THE MIDDLE EAST

There are very few savory dishes from the middle east that could not be improved with a dash of this versatile mixture. Just like salt brings out the flavour of foods, so does za’atar.

Variations of this herb and spice blend go back to medieval times and it’s common in all the countries of the Middle East. Typical, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds. There are many variations and plenty of opinions about which is the right proportion for each ingredient.

INGREDIENTS

  • 1/4 cup Sumac
  • 2 tablespoons thyme
  • 1 tablespoon
  • Roasted sesame seeds
  • 2 tablespoons oregano
  • 2 tablespoons dried oregano

INSTRUCTIONS

  1. Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.
  2. Store the za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

Adapted from https://www.thespruce.com/zaatar-middle-eastern-spice-mixture-2355844

 

Panch Phoron

PANCH PHORON (INDIAN FIVE SPICE BLEND)

A robust and delicious Indian “five spice” blend that is delicious as a rub for meats, added to Indian stews, sprinkled on roasted vegetables and sweet potatoes, and sprinkled on or incorporated into breads before baking.

 

Note my caution in the notes with fenugreek.

 

INGREDIENTS

  • 1 tablespoon Cumin seeds
  • 1 tablespoon Brown mustard seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon black cumin or kalonji
  • 1½ teaspoons fenugreek seeds NB1

INSTRUCTIONS

  1. Combine the seeds in a small bowl. Store in an airtight container.
  2. Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavours.

NB1

Fenugreek has been used in some traditional Indian herbal remedies for the treatment of diabetes, but claims are highly overrated. It is basically high in soluble fibre and there have been suggestions that it can interfere with other medication. Caution is therefore recommended.

Safety[edit]

Fenugreek sprouts, cultivated from a single specific batch of seeds imported from Egypt into Germany in 2009, were implicated as the source of the 2011 outbreak of Escherichia coli O104:H4 in Germany and France.[14] Identification of a common producer and a single batch of fenugreek seeds supports the epidemiologic evidence implicating them as the source of the outbreaks.[15]

Some people are allergic to fenugreek, and people who have peanut allergies or chickpea allergies may also have a reaction to fenugreek.[16] Fenugreek seeds can cause diarrhea, dyspepsia, abdominal distention, flatulence, perspiration, and a maple-like smell to urine or breast milk.[16][17] There is a risk of hypoglycemia particularly in people with diabetes; it may also interfere with the activity of anti-diabetic drugs.[16] Because of the high content of coumarin-like compounds in fenugreek, it may interfere with the activity and dosing of anticoagulants and antiplatelet drugs.[16] Fenugreek may affect uterine contractions and may be unsafe for women with hormone-sensitive cancers.[17]

It causes birth defects in animals and there are reports that it also causes birth defects in humans, and that it can pass through the placenta; it also appears to negatively affect male fertility, female fertility, and the ability of an embryo in animals and humans.[16]

https://en.wikipedia.org/wiki/Fenugreek

 

BBQ Rub:

  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoons ginger
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper

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