The recipes I am sharing today are good for any time of the years.. But spring and fall are particularly potent as we are either planting the herbs to make these.. or final harvest and drying of these herbs.. so I hope that you enjoy these as much as I have and will..
But remember not only the flavorful properties but the magickal as well
Mix 3 tablespoon coarsely ground black pepper, 3 tablespoon
red pepper flakes, 7 ½ tablespoons garlic powder, 3 tablespoon
dried minced onion. Store in airtight container
Mix 6 tablespoons dried dill weed, 6 tablespoons crumbled
bay leaves, 6 tablespoons freeze-dried chives; Mix and store airtight.
For Fruit Pies, Spice Cakes & Cookies:
Mix 2 tablespoons, 1tablespoon ground nutmeg, 1 tablespoons ground mace, 1 tablespoon ground allspice, 2 teaspoons ground cloves, 2 teaspoons ground
cardamom. Mix as you need.
Mix 6 tablespoons dried oregano, 6 tablespoons dried basil.
Mix 6 tablespoons curry powder, 6 tablespoons paprika, and 4
tablespoons dried lemon rind. Mix and store airtight; Sprinkle on to taste
For Tomato Sauce:
Mix 6 tablespoons crumbled basil; 6 tablespoons dried minced onions,
3 tablespoon red pepper flakes, 3 tablespoon crumbled dried oregano.
Mix and store air tight; add by the teaspoon..
Until you reach the desired taste starting at 2-3 tsp.
Mix 4 ½ tablespoons dried marjoram, 3 tablespoon crumbled
dried rosemary, 3 tablespoon white pepper, 6 tablespoons garlic
powder. Mix and store airtight; Sprinkle on to taste
For Bread. This will season 2 average loaves.
Blend together 2 tablespoons dried crumbled sage, 1 tablespoon dried
rosemary, 1 tablespoon dill seed, 4 teaspoons caraway seed. Add to bread dough when mixing..
Some recipes I have used and recreated from the web.
Almost “BAM” Essence Seasoning Mix
2 1/2 TB paprika
2 TB salt
2 TB garlic powder
1 TB black pepper
1 TB onion powder
1 TB cayenne pepper
1 TB dried Oregano
1 TB dried thyme
Combine all ingredients and store airtight
Use on fish, meat before baking, braising or grilling
Citrus Herb Blend Mix
1 tablespoon dried thyme
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary ground
1 teaspoon dried sage ground
1 1/2 teaspoons orange zest dried, coarse ground
1 1/2 teaspoons lemon zest dried, coarse ground
1 teaspoon fennel seeds coarsely ground
Combine all ingredients and store airtight.
Rustic Rub Mix
8 tablespoons paprika
1 ½ tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/3 tablespoons dried oregano
2 1/3 tablespoons dried thyme
Combine all ingredients and store airtight.. Works great on Grilled Beef or chicken.
Garlic & Herb Seasoning Mix
2 tablespoons marjoram
2 tablespoons oregano
2 tablespoons rosemary
2 tablespoons basil
2 tablespoons parsley flakes
1 tablespoon onion powder
1 tablespoon thyme
1 tablespoon salt
2 teaspoons garlic powder
1 teaspoon black pepper
Combine all ingredients and store airtight. Works with veggies as well as Meats, salad, and Texas toast..
Multi use Herb Seasoning Blend
1 tbsp. dried thyme
1 tbsp. dried oregano
2 tsp rubbed sage
1 tsp. dried rosemary
1 tsp. dried marjoram
1 tsp. dried basil
1 tsp. dried parsley flakes
Combine spices and store airtight.
Place into a spice jar or bottle to make a great gift.
Italian Seasoning Mix #2
2 Tablespoons dried basil
2 Tablespoons dried marjoram
2 Tablespoons dried oregano
2 Tablespoons dried thyme
2 Tablespoons dried rosemary
2 Tablespoons dried savory
1 Teaspoon red pepper flakes
Combine spices and store airtight. Place in spice jar or bottle to make a nice gift.
(I have not tried this one yet as I have not needed Italian spices recently)
I found this recipe on www.southernfood.about.com.
* 1/4 cup instant minced onion
* 3 tablespoons chili powder
* 2 tablespoons ground cumin
* 1 teaspoon salt
* 2 teaspoons crushed red pepper, to taste
* 1 tablespoon cornstarch
* 1/4 teaspoon garlic powder
* 2 teaspoons oregano, crushed
Combine all ingredients and store in an airtight container. Use generously to season meat or poultry, or use in recipes.
Makes about 2/3 cup Taco Seasoning Blend.
My Montréal steak seasoning
4 tablespoons salt
1 tablespoon black pepper
1 tablespoon dehydrated onion
1/2 tablespoon dehydrated garlic
1/2 tablespoon crushed red pepper
1/2 tablespoon dried thyme
1/2 tablespoon dried rosemary
1/2 tablespoon dried fennel
Mix together and store air tight.
Add 2 tsp paprika and 1 tsp more garlic to make chicken seasoning
This is a great Meat marinade
This dip will produce the most incredible grilled steak you have ever had in your life. It makes 2 quarts, but it lasts forever in the refrigerator.
1 (20 ounce) bottle good-quality soy sauce
1 (10 ounce) bottle Worcestershire sauce
1 (10 ounce) bottle A-1 Steak Sauce
1 (10 ounce) bottle Heinz 57 Sauce
1 pound light brown sugar
2 teaspoons granulated garlic or garlic powder
2 teaspoons onion powder
1 teaspoon freshly-ground pepper
1 teaspoon salt
2 teaspoon fresh lemon juice
1/3 cup prepared mustard
2 teaspoon Tabasco sauce
Mix all ingredients in a large glass or stainless steel bowl. Whisk until well blended; Store in tightly sealed jars in the refrigerator.
To use, pour a small amount of the dip in a nonporous baking dish and dip the steaks in it, coating both sides well. Marinate for about 30 minutes before cooking, turning often. Grill or broil to desired degree of doneness.
Here is another
1 cup Worcestershire sauce
½ cup soy sauce
1 c water
2 tsp granulated Garlic
2 tsp Granulated Onion
2 tsp ground black pepper
Mix together store in airtight container in the fridge
Pour ½ c into a resealable plastic bag; add meat marinade for 30 minutes or more..
Grill to taste
And as you all know I could go on and on.. There are many in my recipe box as well as on the web.. or you could just wing it and see what YOU end up with.. One of the “quickies” I do is for “sticky Chicken” I take premade mixes.. like McCormick’s rotisserie chicken seasoning, Garlic and herb seasoning mix and Montréal chicken mix. I mix them all together and use that all summer on my grilled food when I want a dry rub not a wet marinade.
But I will stop for now.. letting you know to think about your herbs, not only as you plant but as you harvest; Adding you energy and good intentions before they every see your plate. You can dry much of your own herbs to use in these recipes or you can purchase them at the store (but buying bulk will save you money)
Enjoy until next month.
Merry Cooking and Blessed Eating