Spices, Sauces & Scratch

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. cumin
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. chili powder (can double for more "heat")
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. oregano
dash red pepper flakes

Use 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 flour
1 Tbsp. dried minced onion
2 tsp. white sugar
2 tsp. cumin
2 tsp. parsley
1 tsp. chili powder (can be doubled)
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. basil
1/2 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 powder
1 Tbsp. onion powder
1-2 Tbsp. salt (+/-)
1 tsp. black pepper
Mix #2:
2 Tbsp. oregano
1 Tbsp. parsley
1 tsp. basil
1/4 tsp. thyme
pinch of celery seed

Store mix #1 and #2 separately to insure equal distribution of ingedients.

To prepare dressing, whisk together:
1/4 c. white vinegar
2/3 c. olive oil
2 Tbsp. water
1 Tbsp. Mix #1
1 Tbsp. Mix #2
dash of red pepper flakes

***This is AWESOME to use for grilled chicken breasts!!!


RANCH DRESSING/VEGGIE DIP:
1 c. whole milk
1 Tbsp. vinegar
1 tsp. minced garlic
1 tsp. salt, divided
1/3 c. sour cream
1/2 c. mayo
3 Tbsp. fresh chives, chopped
2 Tbsp. fresh parsley, chopped
1/2 tsp. dried dill
1/2 tsp. black pepper

Combine 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.

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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!