7 Seasoning Blends & How to Use Them


For Use in Dehydrating, Cooking, & Baking


Use these distinctive Seasoning Blends in your foods to give them flavor and a different flair than what you are used to! The Spice of Life is changing up your seasoning blends to enjoy your foods in different ways. Many of your standard dishes can be seasoned in different ways to even make you feel like you have traveled to a different country. Enjoy meals again with these views into the world’s cuisines by just changing out your seasonings.

Listed in this article:
• Apple Pie Spice Blend
• Aussie Bush Dukkah Seasoning Blend
• Cajun/Creole Low-Country Seasoning Blend
• Chili Powder Mexican Seasoning Blend
• Herbes de Provence Herb Blend
• Italian Seasoning Blend
• Teriyaki Sauce Marinade


Apple Pie Spice Blend

For Pumpkin Pie Spice Blend recipes, click here: http://www.21stcenturysimpleliving.com/pumpkin-pie-spice-blend-2-ways/.

Apple Pie Spice Blend

Makes about 1/4 cup, enough to fill a spice shaker
Use in any baked apple recipe. In apple pie, use 1-1/2 teaspoons homemade apple pie spice for every 6 cups sliced apples. Flavor chips before dehydrating.

Or add to French toast, pancake/waffle batter, oatmeal, sugar cookie, or quick bread recipes. Add to rice pudding or baked custards. Sprinkle on roasted butternut squash or baked sweet potatoes.

Ingredients
2 tablespoons (16 g) cinnamon
1/2 tablespoon (4 g) allspice
1 teaspoon (3 g) nutmeg
1 teaspoon (3 g) ginger
1/2 teaspoon (1 g) lemon powder
  Directions

  1. Combine in a bowl and mix thoroughly.
  2. Store in an airtight container in a dry, cool, and dark place.

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If stored properly, this Seasoning Mix will last 6 months. If vacuum sealed, it will be good for up to 3 years.

 


Aussie Bush Dukkah Seasoning Blend

The Australian continent has some wonderful botanicals you can dry and use in seasonings. For more recipes and descriptions of these Australian botanicals, click here: http://www.21stcenturysimpleliving.com/australian-native-cuisine-with-printable-herbspice-blends-chart/.

Aussie Bush Dukkah

Makes 1-1/3 cups
Although a typical Egyptian spice mixture, marrying the ancient flavors of the Middle East with the native Australian Continent’s botanicals makes for a popular blend in Australia.

Dukkah is traditionally served as an entrée with olive oil and crusty bread. Simply break the bread into bite sized pieces, dip in the olive oil and then into the dukkah; a lovely starter with wine and cheese.

Ingredients
2/3 cup (110g) macadamia nuts
1/4 cup (40g) toasted sesame seeds
1/4 cup (40g) toasted wattle seed
2 tablespoons toasted coriander seeds
2 tablespoons lemon myrtle leaves
2 teaspoons Dorrigo peppers
1 teaspoon flaked salt
  Directions

  1. Coarsely crush macadamia nuts. Add toasted sesame seeds and toasted wattle seeds to the macadamia nuts in a bowl.
  2. Pound coriander, lemon myrtle, and Dorrigo peppers until finely crushed (alternatively, use a coffee or spice grinder).
  3. Add the crushed spices and salt to the macadamia nut mixture and mix well.

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If you keep this blend refrigerated, and it will last for 3 months. Frozen it will stay fresh for 6 months.


Cajun/Creole Low-Country Seasoning Blend

For 3 Cajun/Creole Rice Recipes using this seasoning, click here: http://www.21stcenturysimpleliving.com/3-cajun-rice-recipes-with-cajun-seasoning-blend-recipe/.

Cajun/Creole* Low-Country Seasoning Blend

Yields: about 3/4 cup
This is a medium-hot version of seasoning, but nothing says you can’t add more cayenne pepper to really “jazz” it up!

While the two terms are used interchangeably by many, Creole and Cajun cooking do have their differences. Both cuisines have their own intense flavors but to make it simple, I will tell you that the main difference is that Creole cuisine uses tomatoes; Cajun food does not.

Ingredients*
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 tablespoon cayenne pepper*To make this a Creole Seasoning Blend, add 3 tablespoons of Tomato Powder
  Directions

  1. Combine in a bowl and mix thoroughly.
  2. Store in an airtight container in a dry, cool, and dark place.

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If stored properly, this Seasoning Mix will last 6 months. If vacuum sealed, it will be good for up to 3 years.


Chili Powder Mexican Seasoning Blend

For more Mexican Seasoning Blends, click here: http://www.21stcenturysimpleliving.com/mexican-spice-blends-infographic-free-printable/.

Chili Powder Mexican Seasoning Blend

Chili powder blends are the basis for many other blends in Mexican cooking like tacos, fajitas, and chili.

Ingredients
4 tablespoons (60 ml) Paprika
2 tablespoons (30 ml) coriander
2 tablespoons (30 ml) garlic powder
2 tablespoons (30 ml) cumin
4 teaspoons (20 ml) onion powder
2 teaspoons (10 ml) cayenne pepper
2 teaspoons (10 ml) red pepper flakes
or jalapeño flakes
Directions

  1. Process with a mortar and pestle or a mini food chopper until finely ground.
  2. Pour into an airtight container to store.

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If you keep this blend out of heat, light, and away from dampness, and it will last for 6 months.


Herbes de Provence French Herb Blend

For more French Herb Blends, click here: http://www.21stcenturysimpleliving.com/not-into-spicy-foods-try-french-herb-blends/.

Herbes de Provence French Herb Blend

Makes 2/3 cup
Herbes de Provence is a blend of common herbs from the Provence region in France using fresh or dried herbs. These traditional herbs were first combined by spice retailers in the 1970’s, and like curries there is no set formula for blending herbes de Provence.

Lavender flowers are common in the blends of herbes de Provence you’ll find in the U.S., but traditional herbes de Provence does not typically include them. They were added to appease the tourists who identify Provence with the many fields of lavender there. Traditional herbes de Provence begins with rosemary, thyme and bay leaf, and then other available herbs are added to taste.

Ingredients
2 tablespoons dried thyme
2 tablespoons dried, crushed rosemary
2 tablespoons dried savory
2 tablespoons dried marjoram
2 tablespoons dried, crushed lavender buds (optional)
2 teaspoons dried, crushed bay leaves (optional)
1 teaspoon dried sage (optional)
  Directions

  1. In a small bowl, add together all ingredients and mix thoroughly.
  2. Pour into an airtight container to store.

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If you keep this blend out of heat, light, and away from dampness, and it will last for 6 months.


Italian Seasoning Blend

To see over 40 more Herb/Spice Blends from Around the World, click here: http://www.21stcenturysimpleliving.com/homemade-herbspice-blends-from-around-the-world/.

Italian Seasoning Blend

 
This blend is a recipe that I put together after a trip to Italy where I was blessed with spending 2 weeks in the kitchen of my friend’s 89 year old grandmother. She was adamant about NOT mixing oregano AND basil in the same dishes. “Oregano is for pizza!” she told me. Add oregano to this mix if you wish, but I love the taste of this blend as is. Ingredients
4 tablespoons basil
2 tablespoons fennel seed
2 tablespoons thyme
2 tablespoons rosemary
2 tablespoons marjoram
2 tablespoons savory
2 teaspoons crushed red pepper flakes
NOTE: All ingredients are already dried
  Directions

  1. Process with a mortar and pestle or a mini food chopper until finely ground.
  2. Pour into an airtight container to store.

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If you keep this blend out of heat, light, and away from dampness, and it will last for 6 months.


Teriyaki Sauce Marinade

For more Marinade and Seasoning Recipes for Jerky, click here: http://www.21stcenturysimpleliving.com/marinade-and-seasoning-recipes-for-jerky/

Teriyaki Sauce Marinade

This will cover 2-3 pounds of meat
Delicious for Beef Jerky, this sauce is also wonderful for marinating other meats and vegetables for stir frys.

Bragg Liquid Aminos is not fermented, gluten-free and made from non-GMO soybeans and purified water. It’s a good source of protein, amino acids, and works well as an alternative to soy/tamari in most recipes.

Ingredients
1/2 cup soy sauce or Bragg’s Amino Acids
1/4 cup Worcester sauce
2 teaspoons sesame oil
1/2 cup orange juice
2 tablespoons honey or maple syrup
2 tablespoons ginger, peeled and minced
1/4 cup scallions, chopped
2 cloves garlic, minced
  Directions

  1. Combine the ingredients in a large bowl and refrigerate for an hour.
  2. To prepare Jerky or other meat: Trim all the fat, gristle, and silver skin from the meat. Slice the meat into thin strips 1/8″ to 3/8″ thick, against the grain. Set the strips down in a large bowl or sealable plastic bag.
  3. Pour the teriyaki marinade over the meat and mix well. Store the meat in refrigerator for 4 to 8 hours, or overnight.

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Store unused marinade in the refrigerator for up to 1 week. Never reuse marinade that has had meat soaking in it.


Printable PDF File: 7 Seasoning Blends & How to Use Them.


What are some of YOUR favorite Seasoning Blends you would like us to feature?


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One thought on “7 Seasoning Blends & How to Use Them

  1. You had me at apple pie spice. Yum! I love the suggestion to put it on sweet potatoes. I wouldn’t have though of that. Thanks for sharing on the Waste Less Wednesday Blog Hop!

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