Seasonings made at home

Posted on 2 min read

It’s always good to know two things: how to sear a piece of steak and how to make your own seasoning. But why bother when you can go to any grocery store and get practically any type of spice blends rather cheap. It’s true, but sometimes you just want to get what you personally feel is better for your foods. That also probably might save you some money.

What about a blend for all time? The best bang for your buck, all-around mix to toss with turkey cutlets or grilled veggies. Or for both at the same time. It’s like all-purpose flour, a versatile tool for everyday cooking. The recipe (if you dare to call it that) is pretty straightforward, as it’s always with the spice blends. Put together ½ cup paprika, 3 Tbsp onion and garlic powder each, 3 Tbsp black, white and cayenne pepper each, 3-4 tsp salt, dried thyme, oregano, cumin. Mix everything and store in an airtight container. Use it as you would do other regular seasonings during cooking meats and veggies.

Another must-have seasoning blend is Mediterranean. Not only does it work in salads and rubs, but also it’s a classic addition to vinaigrettes of all sorts. In this recipe, you probably would want to go an extra mile and toast cumin seeds. However, that’s absolutely not necessarily: you can always use regular blended cumin spice. But roasted flavour might impart your dishes some extra smokiness. Also, it would be great if you procure some smoked paprika. If not, use regular, if you get some, mix it with regular half and half to get 8 Tbsp of it in total. To that add 3 Tbsp onion and garlic powder and ground sumac each, 2 Tbsp salt, 1 Tbsp black pepper and 3 tsp cumin. Add this blend to Greek yoghurt or tomato paste to elevate them to the whole new level of flavour.

Some would argue that this is not a true Mediterranean mix. A blend that contains no basil cannot be named like that. We do want no dispute here. There are plenty of recipes on the web, and arguably none of them can claim the right to be named Mediterranean. So, trying to please everyone, we’re also sharing the recipe with herbs. Simply mix together 2 Tbsp dried basil, oregano, and salt each, 1 Tbsp onion powder and dried parsley, 1 tsp black pepper. Feel free to omit any herbs you don’t like or can’t buy and swap them for any other of your choice. Use it as a dry rub for your meats, mix with salad dressings or dips for veggies and chips, sprinkle on top of soups and side dishes, eat with baked potatoes and baked sweet potatoes! Possibilities are endless. Especially if you’re hungry.

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