Spice blends can be purchased in packets or bottles, but you'd be surprised how many fillers can be present in those mixes. Things like MSG can trigger headaches and a host of other problems. See this website for all the names for MSG http://www.truthinlabeling.org/hiddensources.html. Marketers can be very sneaky about adding ingredients that you may not want by changing their names. To avoid things like MSG and salt, buy spices in bulk and make your own combinations.
Let's look at some good combinations for you to try.
You won't be able to sleep, because you'll be so excited for breakfast!
1/8 c. Sea Salt (coarse is best)
1/8 c. Rubbed Sage
1/8 c. French Thyme
1/8 c. Paprika (Hungarian style, sweet)
1/8 c. Black Pepper
1 tbsp. Cayenne
1 tbsp. Nutmeg
Use 2 Tbsp. seasoning per one pound of ground pork (or other meat, or even roasted veggies!). Keep seasoning in an airtight jar (recipe is enough for about 6 serving
Who doesn't love a taco? Make zucchini or plantain shells & fill them with your favorites.
1/4 C. Sea Salt
1/4 C. Crushed Red Pepper
1/4 C. Paprika
3/4 C. Cumin
1 C. Chili Powder
Combine and store in an airtight jar. To use, add 2 Tbsp. per 1 lb. of meat. Shake the bottle before measuring to ensure an even blend.
This works great for ground beef, ground turkey or shredded chicken and pork tacos! This blend is for medium heat. Add more paprika if you like, or mix it up by adding chipotle powder for a "chipotle" version. For more heat add jalapeno powder.
¼ cup cut and sifted rosemary
½ cup basil
½ cup marjoram
½ cup oregano
¼ cup thyme
2 TBSP garlic powder (optional, especially if you cook with fresh garlic)
Use this on EGGPLANT PARMESAN
2-3 medium sized eggplants
1-2 cups tallow, lard, or coconut oil
½ cup coconut flour or almond flour
1/3 cup arrowroot powder or more coconut flour
2 TBSP Parmesan cheese + more to top (optional)
2 cloves garlic
½ tsp salt
¼ tsp pepper
1 tsp dried basil or the Italian Seasoning listed above
1 TBSP heavy cream (optional)
24 ounces pasta sauce
2 cups mozzarella cheese (optional)
About an hour before preparing, peel eggplant and slice into ¼ to ½ inch slices.
Place eggplant in strainer and sprinkle heavily with salt.
Let sit for 45 mins to 1 hour. This sweats the eggplant and makes it much less bitter.
After about an hour, rinse well with water and pat dry.
Put lard, tallow, or coconut oil in a large skillet and turn on medium heat.
Preheat oven to 350°F.
Mix coconut flour, arrowroot, 2 tablespoons Parmesan, garlic, and spices in large bowl or on a large plate.
In a medium size bowl, beat eggs with heavy cream, if using.
Dip eggplant slices in egg mixture, then in coconut flour mixture, and place in hot oil in skillet.
Cook approximately 4 minutes per side until browned.
As eggplant finishes, place in a 9x13 baking dish.
Pour pasta sauce over the eggplant and then top with Parmesan and mozzarella, if desired.
Place in oven until cheese is melted and sauce is heated.
Skip the high price packet and make your own ranch.
¼ cup dried parsley
1 TBSP dill
1 TBSP garlic powder
1 TBSP onion powder
½ tsp basil (optional)
½ tsp black pepper
You can make this dressing, but adding the herbs and spices to mayonnaise, yogurt, or kefir. Ranch season is also great on poultry, pork, or potatoes.
FRENCH ONION SOUP MIX
Use this to make soup or dip or to use on roasted meats and veggies.