Homemade Spice Blends

Homemade Pizza & Pasta Seasoning Recipe: The Secret to Great-Tasting Dishes

1 Tbsp. rosemary
1 Tbsp. oregano
1 Tbsp. basil
1 Tbsp. peppercorns
½ Tbsp. sea salt
½ Tbsp. garlic salt
½ Tbsp. crushed red pepper

To make: Mix well by shaking in a jar or in a food processor. Store in airtight container.

Homemade Curry Powder Recipe:

1/2 cup Paprika
1/4 cup cumin
1 tablespoon Fennel Powder
2 Tablespoons Fenugreek powder (optional)- gives sweetness
2 tablespoons Ground Mustard Powder
1 tablespoon ground Red Pepper Flakes (optional)- adds spiciness
3 tablespoons ground coriander (optional)
1/4 cup ground Turmeric root
1 tablespoon ground cardamon (optional)
1 teaspoon cinnamon powder
1/2 teaspoon cloves powder (optional) – Adds complex flavor

To make: Mix all ingredients in a bowl, jar or food processor and store in an air-tight container until ready to use. Can be used on meats, vegetables or in soups.

Homemade Italian Seasoning:

• 1/2 cup Basil leaf
• 1/2 cup Marjoram Leaf
• 1/2 cup Oregano leaf
• 1/4 cup cut and sifted Rosemary Leaf
• 1/4 cup Thyme leaf
• 2 tablespoons Garlic Powder (optional, especially if you cook with fresh garlic)

To make: Place all herbs in a jar and shake well.

Seasoned Salt Recipe:

• 1/4 cup onion powder
• 1/4 cup garlic powder
• 1/4 cup black pepper (ground)
• 2 tablespoons chili powder
• 3 tablespoons paprika
• 2 tablespoons dried parsley leaf (optional)
• 1 tablespoon ground red pepper flakes (optional)

To make: Mix well by shaking in a jar or in a food processor. Store in airtight container.

Chili Seasoning Mix:

• 1/2 cup chili powder
• 1/4 cup garlic powder
• 3 tablespoons onion powder
• 1/4 cup oregano
• 2 tablespoons paprika
• 1/4 cup cumin
• 1 tablespoon thyme

To Make: mix all ingredients and store in an airtight container. 1/4 cup of mix=1 package of store bought chili seasoning.

Herbs de Provence:

• 1/2 cup thyme leaf
• 1/4 cup marjoram leaf
• 2 tablespoons of cut and sifted rosemary leaf
• 2 tablespoons savory
• 1 teaspoon of lavender flowers (lightly ground-optional)
• 2 teaspoons dried orange zest (optional)
• 1 teaspoon ground fennel

To Make: If you are zesting the orange yourself, remove the zest of one organic orange and dry in an oven on lowest setting or a dehydrator until completely dry. Place in a food processor with the lavender flowers and lightly pulse. Remove and mix all ingredients in a jar or bowl until mixed (do not grind up the herbs!). Excellent in soups, on chicken or on roasted vegetables.

Caribbean Jerk Seasoning:

• 1/4 cup onion powder
• 2 tablespoons sea salt
• 2 tablespoons thyme
• 2 teaspoons ground allspice
• 1 tablespoon cinnamon
• 1 teaspoon cayenne powder (optional)

To Make: mix all ingredients together and store in airtight container. When using, it is especially good if mixed with honey and painted on the meat.

Asian 5-Spice Seasoning:

• 2 tablespoons anise powder
• 1 tablespoon ground pepper
• 1 tablespoon ground fennel
• 1 tablespoon cinnamon
• 1 tablespoon ground cloves
• 1 tablespoon himalayan or sea salt

To Make: Mix all ingredients and store in airtight container.

Pumpkin Pie Spice:

• 1/4 cup cinnamon
• 1 teaspoon ground ginger
• 2 teaspoons nutmeg
• 2 teaspoons allspice powder
• 1/2 teaspoon cloves powder (optional)

To Make: Mix all ingredients and store in airtight container. Use as you would regular pumpkin pie spice.

These and more HERE

Healthy and Clean CONDIMENTS

Ranch Dressing (makes about 1/2 cup)

5 T. low-fat buttermilk

3 T. non-fat plain Greek yogurt

1/4 t. onion powder

1/8 t. dill

1/2 t. parsley

1/2 t. chives

1/4 t. sea salt

pepper to taste

* whisk together until smooth

No Buttermilk?

Ingredients: Milk (just under one cup) & 1 Tablespoon white vinegar or lemon juice

1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.

2. Add enough milk to bring the liquid up to the one-cup line.

3. Let stand for five minute. -- Then, use as much as your recipe calls for.

South Beach Diet Barbecue Sauce (makes about 1 cup)

1 can (8 ounces) tomato sauce
2 T white vinegar
1 t. Worcestershire sauce
1 t. mustard powder
2 t. chopped parsley
1/8 t. salt
1/8 t. ground black pepper
1/8 t. garlic powder

* Combine all the ingredients in a resealable container. (Keeps covered in the refrigerator for 1 week.)

Nutritional Information - 21 calories

Ketchup (Makes 24 servings, serving size 1 tbsp.)

1 can (6 ounces) no salt added tomato paste

1/4 to 1/3 cup water (depending on desired consistency, I used 1/4 cup)

2 tbsp white vinegar

1/4 tsp dry mustard

1/4 tsp cinnamon

1 pinch cloves

1 pinch allspice

1 pinch cayenne pepper

1 tsp molasses

1 – 2 tbsp brown rice syrup or coconut nectar

1 tsp garlic powdersalt to taste

* Place all the ingredients in a medium sized bowl and whisk until throughly combined.

It is best to let the ketchup sit overnight in the fridge, but it can be used right away.

Nutrients per serving: Calories: 10.5,

The ketchup will keep in the fridge for about 1 – 2 weeks.

Can make a large amount and freeze it in smaller portions in the freezer, thaw in the fridge before use.

CE Magazine Ketchup

3 tbsp tomato paste

2 tsp onion, grated

1 clove garlic, minced

1 tbsp apple cider vinegar

1 tsp raw honey

* Whisk all ingredients together in a bowl.

Homemade Vanilla Extract

[ click the photo above to be taken to The Hungry Mouse's post on Never-ending Vanilla Extract]

Basically....

clean glass bottle

2-3 vanilla beans

2c. vodka (or rum)

combine, set in a cool & dark place, shake every few days > in 6-8 weeks there you've got it! Your very own homemade never-ending vanilla extract

Homemade Taco Seasoning

1 Tbsp. Chili Powder

1/4 tsp. Garlic Powder

1/4 tsp. Onion Powder

1/4 tsp. Crushed Red Pepper Flakes

1/4 tsp. Dried Oregano

1/2 tsp. Paprika

1 1/2 tsp. Ground Cumin

1 tsp. Sea Salt

1 tsp. Black Pepper (optional)

Now for the easy part:

mix all the spices together and store in an airtight container.

The optional black pepper is to increase the spiciness based on your family’s tastes and preferences. If you don’t like spicy foods, simply leave the black pepper out and/or be sure to adjust that tablespoon of chili powder down.

The amounts listed above make up about 2 Tbsp. of homemade taco seasoning mix — the perfect amount to replace one store bought 1.25oz packet.

If you’re like me, you’ll want to make more of this and store it in your pantry for ease of use next time.

So, here’s the recipe quintupled:

1/4 C. plus 1 Tbsp. Chili Powder

1 1/4 tsp. Garlic Powder

1 1/4 tsp. Onion Powder

1 1/4 tsp. Crushed Red Pepper Flakes

1 1/4 tsp. Dried Oregano

2 1/2 tsp. Paprika

2 Tbsp. plus 1 1/2 tsp. Ground Cumin

1 Tbsp. plus 2 tsp. Sea Salt

1 Tbsp. plus 2 tsp. Black Pepper (optional)

If you use the quintupled recipe, you’ll measure out 2 Tbsp. of the homemade taco seasoning per pound of meat. Or, if you’re like me, you simply add it to taste.

Cold Veggie Pizza with Homemade Ranch Seasoning

Ingredients
2 cans of refrigerated croissant dough (I used Trader Joe's brand)
1 cup neufchatel (lower in fat than traditional cream cheese), softened
1/2 cup Greek yogurt
1 clove garlic, minced
2 Tbsp. Ranch Dressing mix*
1/4 tsp black pepper
1/2 tsp celery seed
1/4 tsp paprika
2 cups chopped veggies of your choice**

* Homemade Ranch Dressing Seasoning Mix

2 Tbsp dried parsley . 1 tsp dried dill . 1 tsp garlic powder

1 tsp onion powder . 1/2 tsp dried basil . 1/2 tsp pepper

-- Add each of the dried spices to a bowl and gently stir.

** I took the easy way out and bought a mixed bag with broccoli, cauliflower and carrots, and chopped it up. Bell peppers, onions, even cucumber would also be great.

Directions:
Unroll the cans of croissant rolls and place on a baking sheet. Press together so it forms one big rectangle without seams. Bake according to package and allow to cool.

In a mixing bowl, combine the cream cheese, Greek yogurt, Ranch, and seasonings until smooth.

Spread the dressing over the crust in an even layer. Top with chopped veggies and cut into even squares. Serve cold.

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