My husband likes to ask me if I used "scratch" when making whatever we happen to be eating at the time. I just smile and take the hidden compliment, knowing he appreciates my cooking efforts.
He's such a comedian.In all seriousness though, I've come to appreciate how utterly easy it is to mix up your own spice blends and sauces instead of buying the pre-made stuff. If you have a good collection of spices and herbs in your pantry, and a few other "staples", chances are you don't have to look far for the ingredients to these simple recipes.
Along with the obvious benefits of being able to control spicyness, sodium, etc., there aren't any unpronounceable or unwanted preservatives and additives.
Here are the ones I use on a regular basis.
TACO SEASONING:1 1/2 tsp. cumin1/2 tsp. paprika1/2 tsp. salt1/2 tsp. black pepper1/4 tsp. chili powder (can double for more "heat")1/4 tsp. garlic powder1/4 tsp. onion powder1/8 tsp. oreganodash red pepper flakesUse 2 Tbsp. with 1/2 c. water, and add to 1 lb. of browned ground turkey or beef.*Makes 2 Tbsp. worth (a normal packet is about 2 1/2 Tbsp.) Double or quadruple to have extra on hand.CHILI SEASONING:1/4 c. all-purpose unbleached flour1 Tbsp. dried minced onion2 tsp. white sugar2 tsp. cumin2 tsp. parsley1 tsp. chili powder (can be doubled)1 tsp. red pepper flakes1 tsp. garlic powder1 tsp. basil1/2 tsp. salt
1/2 tsp. black pepper*Just use in place of a seasoning packet the next time you have a big pot of chili simmering on the stove.ITALIAN SALAD DRESSING/MARINADE:Mix #1:1-2 Tbsp. white sugar (+/-)1 Tbsp. garlic powder1 Tbsp. onion powder1-2 Tbsp. salt (+/-)1 tsp. black pepperMix #2:2 Tbsp. oregano1 Tbsp. parsley1 tsp. basil1/4 tsp. thymepinch of celery seedStore mix #1 and #2 separately to insure equal distribution of ingedients.To prepare dressing, whisk together:1/4 c. white vinegar2/3 c. olive oil2 Tbsp. water1 Tbsp. Mix #11 Tbsp. Mix #2dash of red pepper flakes***This is AWESOME to use for grilled chicken breasts!!!RANCH DRESSING/VEGGIE DIP:1 c. whole milk1 Tbsp. vinegar1 tsp. minced garlic1 tsp. salt, divided1/3 c. sour cream1/2 c. mayo3 Tbsp. fresh chives, chopped2 Tbsp. fresh parsley, chopped1/2 tsp. dried dill1/2 tsp. black pepperCombine milk and vinegar and let sit 5 mins. Make a paste by using the back of a spoon to smash the garlic with 1/2 tsp. of salt. Then whisk all ingredients together. (Don't forget the rest of the salt.) Cover and chill for at least 1 hour prior to using. Will keep about 3 days in refrigerator, tightly sealed.Makes about 2 cups worth, so you may want to half the recipe.~~~~~~~~~~~
And if you're interested in recipes for
Homemade Enchilada Sauce or
Condensed Cream Soup (w/variations), just click on these links to previous posts. They really are easy!