1/3 cup black pepper (freshly ground is best) 1/3 cup ground coriander seed 1/4 cup ground cinnamon 1/4 cup ground cloves 1/2 cup ground cumin 3 tablespoons ground cardamom 1/4 cup ground nutmeg 1/2 cup paprika (or part cayenne, depending on taste) 1/4 cup turmeric 1 tablespoon ground ginger 1 tablespoon allspice 1 tablespoon broken bay leaf, ground 1/4 cup dried limes, ground (loomi)(remove seeds before grinding) Grind and mix all ingredients after roasting as above; store in a tightly sealed jar.
Edited by: PERSISTENCEMIMI at: 12/25/2012 (10:18)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Combine all the ingredients together till well mixed. Store in an airtight jar and keep away from direct sunlight.
**************************** Bahrat/baharat Spice Blend # 5 - From Ellen's Kitchen 1/4 cup black peppercorns 1/8 cup coriander seeds 1/8 cup cinnamon bark 1/8 cup cloves 1/4 cup cumin seeds 1 Tablespoon cardamom seeds 1/8 cup ground nutmeg 1/4 cup ground paprika
Grind together the spices except the nutmeg and paprika. Mix the nutmeg and paprika. Stir the two mixes together. Store in airtight container up to six months or in freezer.
Edited by: PERSISTENCEMIMI at: 8/20/2012 (10:03)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
SparkPoints: (13,092)
Fitness Minutes: (640) Posts: 2,008 9/3/08 9:12 P
Just received an newletter from Frontier -thought it might refresh everyone about the uses of Herbs/spices
SPICE IT UP FOR FALL SEASON
Fall’s harvest is a robust one—full of deep colors, rich, comforting flavors, and an abundance of produce that’s suitable for long-term storage. To complement your bounty, you’ll want to stock up on your favorite seasonings. Warming spices are appropriate for the ensuing change in temperatures (cinnamon for the pumpkin, apples, and pears; nutmeg for the turnips and raspberries; ginger for the cranberries and pears; cayenne for the Jerusalem artichokes), but there’s always a place for any favorite spice (tarragon on the sweet potatoes, caraway in the beet dish, and sage in the cornbread).
Unexpected produce and creative seasoning make for fun in the fall kitchen.
Leek and potato soup is a wonderful fall staple, but this year try adding some parsnips and celeriac, along with oregano, saffron, and/or dill.
Make slaw out of green and red cabbages, but also try shredded turnips and beets, with a handful of poppy seeds and a hint of savory.
Mash rutabagas in addition to potatoes, and be sure to include nutmeg or garlic, onion, parsley, caraway, and/or chives.
Serve raw kohlrabi sticks alongside carrot sticks. Substitute celeriac for celery in just about any dish. Or sauté it, solo, then season with a little thyme and oregano.
Don't be afraid to try new combinations, but if you need some more inspiration, here are some more pairings we like:
1 rounded tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 teaspoons turmeric, 2/3 palm full 2 teaspoons cumin, 2/3 palm full 1 1/2 teaspoons coriander, 1/2 palm full 1 teaspoon paprika, 1/3 palm full 1/2 teaspoon cinnamon, eyeball it in your palm 1/4 teaspoon ground cloves, eyeball it in your palm
Edited by: PERSISTENCEMIMI at: 8/7/2008 (17:10)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Remember--Its cheaper than the packages with no sodium ingredient
2 t. instant minced onion 2 t. chili powder 1/2 t. dried oregano 1/2 t crushed dried red pepper 1/2 t. instant minced garlic 1 t ground cumin 1 t. cornstarch
You can make several & put in baggies or Re-label empty spice containers- and fill with your own mixture of Taco seasoning (without salt ingredient)
Top with green onions
Edited by: PERSISTENCEMIMI at: 7/9/2008 (12:16)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
Place all the spices in a dry-frying pan or skillet and heat over a very low heat, stirring constantly. As soon as the aroma from the spices begins, remove the pan from the heat. This step is to release the aromatic oils from the spices. Working with only a small quantity at a time, put the spices in an electric blender to grind it to a fine powder. Remove the cardamom pod skins. Allow to cool. Store the Garam Masala in an air-tight container. As long as the container is tightly closed after each use, it should last for a long time.
Edited by: PERSISTENCEMIMI at: 4/15/2008 (15:22)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
This Moroccan spice blend is wonderful on lamb or chicken, from Gourmet magazine. You can triple this recipe and keep it in a jar with your other spices.
Great on kabab, hamburgers, meat, paultry, fish, soups, stews and more...
4 oz. (125 grams) black pepper 8 oz. (250 grams) cumin 7 oz. (200 grams) coriander taste (little) of ceyenne taste of paprika (can be couple of tablesppons) taste (little) of cloves chicken powder or boulion to tast salt to taste (optional)
ENJOY!
Edited by: PERSISTENCEMIMI at: 9/3/2007 (21:00)
I'll celebrate 9 years of maintenance on July 2nd, 2012!
SparkPoints: (3,132)
Fitness Minutes: (0) Posts: 745 7/29/07 12:24 P
Core Peach Chutney
Peach Chutney
1 serving cooking spray 1 t ginger root (I just used a tiny bit of bottled ginger) 1 chopped jalapeno (core and seed) 2 large peaches, leave skin on, but chop 1/2 c frozen corn kernals, or fresh 1 T white-variety balsamic vinegar (I used pear infused) 1 T ff chicken broth or vegetable broth 1/8 t salt 2 t fresh cilantro (I used dried)
In a pot with cooking spray, saute ginger and jalapeno until tender.
Add peaches and corn; add vinegar, broth, and salt Cove pot with lid, reduce heat to low and simmer about 10 minutes. Stir in cilantro
We served it over pan-sauteed fish, but you could put this over any fish, meat, or chicken.
This is 4 points for a 1/2 c serving or CORE!
current weight: 141.2
144
137.25
130.5
123.75
117
PERSISTENCEMIMI
Posts: 10,128 6/28/07 7:35 A
A great book is: Skinny spices 50 nifty homemade spice blends and 100 low-cal recipes to make any meal delicious By Erica Levy Klein
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