Use D-I-YSpice Blends in New Ways

This is part of my continuing series on the Quick Cook Tips that I write about once a month in The Pinewood News, a small town paper in Munds Park, Arizona. The series, on some of those tips, let’s you see how it might play out in your kitchen.

Two weeks ago I gave some recipes so you could use up some of those spices lurking in the dark of your pantry by combining them into spice blends. That not only saves space by getting rid of some of those little jars, but it saves money by you not having to buy spice blends when the ingredients are already in your cupboard.

I have a couple of more recipes to share, and then ways to use all five of the blends. Again, I urge you to make your own blends and not pay those exorbitant prices in the store. Yours will be fresher and better because the blends have been sitting on those store shelves for a while.

Seasoned Salt (makes about 13 tablespoons)

When you see how easy this recipe is, you’ll wonder why you ever bought the Lawry’s Seasoned Salt for a bazillion dollars.

8 tablespoons salt

8 teaspoons sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon turmeric

2 teaspoons paprika

1 teaspoon cornstarch

Mix thoroughly and store in an airtight jar.

Italian Seasoning (makes about 12 tablespoons)

I like basil more than oregano. Many of the blends have equal amounts of those two herbs, but my blend is heavier on basil. Switch it out for your preference.

5 tablespoons basil

1 tablespoons oregano

3 tablespoons parsley

2 tablespoons rosemary

2 teaspoons thyme

1 teaspoon garlic powder

Mix thoroughly and store in an airtight jar.

QC Tip #3

Use seasoning blends in new ways.

You may now have six blends, if you made last month’s and this month’s recipes: Poultry, Taco, Chinese Five-Spice, and Pumpkin Pie along with today’s Seasoned Salt and Italian.

Don’t be afraid to play with them. Smell the aroma of each. Imagine the foods it could pair with. Mix a small amount of yogurt with a bit of the spice blend. Taste it. Hold that flavor in your memory. Imagine it spread on or cooked in something else.

Here are some ideas to get you started. I could go on forever!

Poultry	Any poultry-based soup Bean soup As a rub on chicken or pork before grilling or roasting Steamed or grilled veggies/potato wedges
Taco	Meatloaf/meatballs Slow cooker beef roast Spaghetti sauce Soups/Chili Mixed with yogurt for baked potato topping Mac and cheese Beef, poultry, pork before grilling or roasting
Chinese Five-Spice	Stir fry Beef, poultry, pork before grilling or roasting Mix with yogurt for baked potato topping Mix with yogurt for a veggie dip Mix with balsamic vinegar and olive oil for salad dressing Broth-based soups Steamed or grilled veggies/potato wedges
Pumpkin Pie	Homemade ice cream ingredient Side dish applesauce Mix with honey yogurt for a fruit dip Soups/Chili Meatloaf/meatballs Steamed or grilled veggies/potato wedges Beef, poultry, pork before grilling or roasting
Seasoned Salt	Steamed or grilled veggies/potato wedges Beef, poultry, pork before grilling or roasting Mac and cheese Meatloaf/meatballs Mixed with yogurt for baked potato topping Soups/Chili
Italian	Mixed with yogurt for baked potato topping Steamed or grilled veggies/potato wedges Meatloaf/meatballs Mix with balsamic vinegar and olive oil for salad dressing Beef, poultry, pork before grilling or roasting Mac and cheese Soups

Sharon Arthur Moore writes culinary mysteries. Mission Impastable is the first in the series of novels that have both a mystery and recipes. Coming in 2015 is Prime Rib and Punishment, followed by Potluck.