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Post by DebDoesWW on Jan 22, 2017 16:29:39 GMT
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Post by sullicat1 on Jan 22, 2017 16:32:32 GMT
Very cool. Thanks for,posting this.
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Post by NatureLover on Jan 22, 2017 16:33:28 GMT
Thank you!
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Post by laura281 on Jan 22, 2017 20:45:25 GMT
Nice! I love making my own blends!
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Post by newheavensearth2 on Jan 22, 2017 22:04:37 GMT
I love adding cocoa powder to my chili seasoning. It makes it deeper and smokier. Sometimes I add plain PB2 powder and/ or a little brown sugar.
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Post by lmenglish on Jan 22, 2017 23:37:01 GMT
Looks like a great idea
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Post by geritru on Jan 23, 2017 0:04:13 GMT
Thank you!
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Post by pamthomas46 on Jan 23, 2017 0:17:31 GMT
Thanks for sharing Deb.
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Post by laura281 on Jan 23, 2017 1:40:53 GMT
I love adding cocoa powder to my chili seasoning. It makes it deeper and smokier. Sometimes I add plain PB2 powder and/ or a little brown sugar. I make theyummylife.com recipe for Fiesta Taco Seasoning, and it includes cocoa powder. I leave out the salt and cornstarch from the recipe, but otherwise it's excellent. |
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Post by DebDoesWW on Jan 23, 2017 3:30:17 GMT
Hey guys, feel free to share any you know about  |
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cyndee
Transcendent Member
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Posts: 970 
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Post by cyndee on Jan 23, 2017 18:35:41 GMT
Wow! That's nice you posted that. I do occasionally make my own spice blends since my hubby is allergic to garlic. In cases with garlic powder I substitute a little onion powder and a little extra oregano or chives.
My spice/herb cabinet is really packed. I have almost every spice/herb needed for cooking all sorts of things. Also keep vanilla, almond, and coconut extract on hand. For orange extract I instead use Cointreau. Do others have a lot of spices/herbs? They make cooking so much fun and more delicious, don't they?
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pbnj
Transcendent Member
184.4--xxx--140
Posts: 1,361
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Post by pbnj on Jan 23, 2017 22:39:40 GMT
Wow! That's nice you posted that. I do occasionally make my own spice blends since my hubby is allergic to garlic. In cases with garlic powder I substitute a little onion powder and a little extra oregano or chives. My spice/herb cabinet is really packed. I have almost every spice/herb needed for cooking all sorts of things. Also keep vanilla, almond, and coconut extract on hand. For orange extract I instead use Cointreau. Do others have a lot of spices/herbs? They make cooking so much fun and more delicious, don't they? Would love to know more about your blends. I'm allergic to garlic, also. |
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cyndee
Transcendent Member
191.2/191.2/164
Posts: 970
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Post by cyndee on Jan 24, 2017 15:50:14 GMT
Wow! That's nice you posted that. I do occasionally make my own spice blends since my hubby is allergic to garlic. In cases with garlic powder I substitute a little onion powder and a little extra oregano or chives. My spice/herb cabinet is really packed. I have almost every spice/herb needed for cooking all sorts of things. Also keep vanilla, almond, and coconut extract on hand. For orange extract I instead use Cointreau. Do others have a lot of spices/herbs? They make cooking so much fun and more delicious, don't they? Would love to know more about your blends. I'm allergic to garlic, also. Hi pbnj. I'm sorry to learn you are allergic to garlic. That is so difficult when going out to eat and buying any prepared foods, isn't it? Mostly I've made taco seasoning, cajun and creole seasoning, Italian seasoning, and just use my substitution methods I mentioned when making dishes that call for garlic. In addition to using onion (caramelized) or onion powder, oregano, or chives, I've used shallot. Honestly, most recipes calling for garlic are still delicious with my substitutions, unless they call for a lot of cloves. Tomato/pasta sauces are examples. Or in cases where I have pasta with an olive oil sauce I also use other strongly flavored herbs like sage leaves that I fry crisp. I think dips of all sorts taste just fine with fresh herbs and no garlic (like Tzaziki sauce sp?). My hubby can eat some things made with just a teeny bit of garlic powder, but the fresh garlic is the worst for him. SaveSave |
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pbnj
Transcendent Member
184.4--xxx--140
Posts: 1,361
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Post by pbnj on Jan 24, 2017 23:44:20 GMT
cyndee Would love to know more about your blends. I'm allergic to garlic, also. Hi pbnj. I'm sorry to learn you are allergic to garlic. That is so difficult when going out to eat and buying any prepared foods, isn't it? Mostly I've made taco seasoning, cajun and creole seasoning, Italian seasoning, and just use my substitution methods I mentioned when making dishes that call for garlic. In addition to using onion (caramelized) or onion powder, oregano, or chives, I've used shallot. Honestly, most recipes calling for garlic are still delicious with my substitutions, unless they call for a lot of cloves. Tomato/pasta sauces are examples. Or in cases where I have pasta with an olive oil sauce I also use other strongly flavored herbs like sage leaves that I fry crisp. I think dips of all sorts taste just fine with fresh herbs and no garlic (like Tzaziki sauce sp?). My hubby can eat some things made with just a teeny bit of garlic powder, but the fresh garlic is the worst for him. SaveSave Thanks for the information. I cannot have FRESH garlic or onion. (I'm a lot of fun in an Italian restaurant!) I can cook onions until they are clear and use them in soups but I cannot bite into onion pieces or garlic. I can eat things cooked with onion or garlic as long as I don't eat pieces of them. I have used onion powder and garlic powder in small amounts. |
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