To anyone new to this blog, I am NOT a chef. I barely qualify as a cook half the time…but what I am is a woman who adores her husband. George had open heart surgery and was placed on an extremely low sodium diet afterwards. This meant i had to not only clear the cupboards of high sodium products (like Mac n Cheese Mixes) but I had to relearn how to cook without just throwing salt into whatever it was on the stove.
I adore Indian foods, Chinese foods, Italian foods, German foods..let’s face it…I simply adore food! And, as far as i am concerned, the more spices the better!
I have tried a LOT of available spices to add flavor to the sawdust George has to eat and they have not been all that great. For one thing, i have no blasted idea how old the spices are and as they age the flavor reduces rather dramatically. So I began making my own spice combinations.
I am now up to seven different combos that most people use and a few that may be new to the average American cook.
So, without further ado…a couple of the most exotic spice mixes. Enjoy.
Jamaican spice blend
2 teas onion powder
2 teas garlic powder
1/2 teas cayenne
1/2 teas ground allspice
1/2 teas pepper (I used white pepper and it has a milder taste)
1/2 teas ground ginger
1/2 teas ground nutmeg
1/2 teas dried chives (chop finely while fresh then dry in a low heat oven on a cookie sheet covered with parchment paper for 15 minutes)
1/2 teas cinnamon
1/2 teas ground bay leaf.
Mix together and store in airtight container. Great on grilled or broied meats, and on egg dishes. or just mix a tablespoon into a pot of cooked rice for a real treat!
(the king of Indian spices in my mind. you can use this instead of curry powder)
2 teas black pepper (could use whole peppercorns)
1 teas whole cloves
3 inches cinnamon stick
1 teas cumin seed
1 large bay leaf
1/2 teas coriander seeds
1 1/2 teas cardamom.
Mix everything, then lightly roast in a frying pan (ungreased). Cool, then grind in a food processor until a fine powder forms. Store in cool, dry place in an airtight container.
I became “addicted” to middle eastern foods after spending time in Israel and Egypt. Tahini is a staple in my fridge now.
2 Tablespoons sesame seeds
1/2 cup sesame oil
1/4 cup lukewarm water.
blend seeds in a food processor or blended, grinding until smooth. add oil, mix.slowly add water while blending. This should be completely smooth when done. store in the refrigerator.
1 cup cooked garbazo beans
3 cloves garlic
3 tablespoons lemon juice
1/4 c water
1/4 cup tahini
1 teas cumin
1/2 teas paprika
1 tablespoon olive oil
place cooked beans into food processor with garlic, lemon juice and water. blend until smooth. add spices and blend until smooth again. store in fridge. serve with pita bread or chips, crackers or fresh veg.