Cheap Seasonings

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Cheap Seasonings
« on: April 24, 2006, 09:21:20 PM » by healthybratt

If you like spicy food (and we DO!), and you use fresh peppers a lot. Clean the seeds from your peppers, dry and save them. Then the next time you want to spice up some soup or chili, you can just throw a pinch or two of the seeds in and you'll get just as much flavor as if you'd used several peppers! Make sure you wear gloves. Don't clean peppers without them or you'll be ever so sorry. The skin on your fingers, especially under the nails will burn for days and days. Noone ever told me this and I learned the hard way OUCH! Shocked

Also, I've found that if you have an old fashioned carrot peeler with the sharp curved end, this works well for digging the insides from the peppers.

If you have any more helpful hints for cheap & easy (and healthy) ways to season up your food, maybe you could post them here!

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My favorite herb book!!

Re: Cheap Seasonings
« Reply #1 on: July 07, 2008, 07:15:32 PM » by healthybratt

Quote from: likemanywaters on July 07, 2008, 01:14:41 PM

What can I use instead of beef bouillon granules in a Swedish Meatballs recipe? (or in any for that matter) Just use salt? In the recipe, you mix the granules with milk, so it's not like I can just use fresh beef stock instead. Thanks for any suggestions!

Bouillon Replacements

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My favorite herb book!!

Re: Cheap Seasonings
« Reply #2 on: July 08, 2008, 08:53:16 PM » by jenstar

Our Aunt is in Israel for the season and she sent us a spice that is commonly used there called Za'atar - actually it is a mix of several seasonings. One sniff and I knew that this was going to be something that i liked Kiss

but I do love anything with oregano!
She sent a paper which listed it's uses and a make at home recipe:
Uses:
-take fresh pizza or bread dough and roll it out to 1/4" thick; put lots of olive oil on it and cover it with Za'atar; bake just to where the dough stays soft, not crispy
-Add it to plain yogurt as a snack.
-Sprinkle it over sauteed onion when making a rice pilaf or over cooked rice.
-It's great on grilled meat and added to meatballs.
-Make your own labaneh by draining plain yogurt through two layers of cheese cloth overnight. Pour olive oil on the labaneh and sprinkle liberally with za'atar for a dip.
-Cut up potatoes, toss in olive oil, salt, pepper, za'atar and a few sesame seeds. Roust them at 375 degrees until crisp.
-Sprinkle on scrambled eggs.
-Dredge fish or chicken fillets in za'atar.

MAKE YOUR OWN ZA'ATAR
1/4 cup sumac
2 TBS thyme
1 TBS roasted sesame seeds
2 TBS marjoram
2 TBS oregano
1 tsp course sea salt
Grind the sesame seeds in a food processor, clean coffee grinder, or with mortar and pestle. Add remaining ingredients and mix well. Store in a cool, dark place in a plastic bag or in an airtight container.

I made the potatoes as above except I used some onion and sea salt and about 1 tsp of the za'atar for 4-5lbs potatoes. It was good but could have been stronger.

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