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Seasoning the goodies:

January 25, 2014

ImageSeasoning the goodies:

I am not allowed onion, celery, garlic, carrots or anything in those food groups.  So I came up with a mixture of dry spices and herbs with which to season my food.  I mixed dried cilantro, dill, basil, sea salt, coarse black pepper and dried chili as well as the colorful spice grouping, e.g., turmeric, ginger, coriander, cayenne, etc.  I mixed these yummy ingredients and placed the mixture in an air tight glass container.  The mixture will last for a very long time in a cool dry space.   I used this seasoning with a wonderful EVOO, which I buy by the gallon, and managed to come up with great dishes so that the forbidden foods are not missed.  Although there are a lot of good herbs and spices in this mix and you can mix according to your taste, I would advise, if you are a lover of salt, please add more when cooking.

This is how I mix my spices.  The black scoop in the picture is the tool I use.  I use an equal amount of each of the spices except the salt, I measure out twice the amount of salt, and the cayenne is 1 ½ the amount. Remember, this is a recipe you mix according to your taste, so feel free to pull anything and everything in your cabinet and pantry, as long as it is dried and will store well in the pantry.  I use this as a marinade, a dry rub, as the seasoning for most of my savory dishes and it goes well as part of my very own BBQ sauce along with bell peppers and jalapeño peppers.   That is for another input.  Although I am not allowed the above mentioned veggies, if you are allowed, by all means throw in the Onion, Garlic and Celery (O-G-C), it will only enhance the favorite of the dish.

Hope this was helpful.

Here are some of the spices I use for mix.

Here are some of the spices I use for my mix.

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5 Comments leave one →
  1. Beverly Waters permalink
    February 1, 2014 13:42

    You go, girl, The recipes are great and I’ll have to try them. In the meantime, I’m passing your blog on to my Daughter Sandy Levy who is wheat intolerant, too. -Bev

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