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Post by cathygeha on Mar 4, 2019 8:25:42 GMT
This round runs from February 21 - April 3rd. It’s not too late. If you ‘d like to join us, respond on today’s thread with your board name/first name and your goal for this round. The hostess will add you to the challengers list the following day. Everyone is welcome to join us.
Challengers:
bmazzo/Beverly - NEVER give up
cathygeha/Cathy - moderation
cherryt38/Cherry - Mindful eating, attention to the sigh
jalibmu/Jan - focus on good health guidelines
jasimons/Judy - 5 minutes a day to write gratitude, plan and reflect
pamthomas46/Pam - continue to collect blue dot days
Hostess Schedule:
February 21 - 27 Pam
February 28 - March 6 Cathy
March 7 - 13 Judy
March 14 - 20 Jan
March 21 - 27 Cherry
March 28 - April 3 Beverly
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Post by cathygeha on Mar 4, 2019 8:40:59 GMT
The last three days of this week of 7 in 7 will be one article from online that has 25 different seasoning blends...bet we learn a bit about something or other as we read through these...maybe? The links to more information about each of the blends gives information, what is in the blend and what dishes it is used in. Not necessarily a recipe to make the blend but the ingredients in the blend.
25 Spice Mixes From Around the World
From ras el hanout to herbes de provence, herb and spice mixes are essential to many cuisines around the world. Bringing these blends into your own kitchen can lend authenticity to international dishes and provide creative inspiration for your everyday cooking. Ready for this trip across the globe? No passport required!
Africa
Berbere – A heady combination of spicy, bitter, and sweet spices used in Eritrea, Djibouti, Ethiopia, and Somalia.
Dukkah – An Egyptian mix of toasted nuts and seeds like hazelnuts, sesame seeds, coriander, and cumin.
Harissa – Made from smoked red peppers and widely featured in Tunisian and other North African cuisines.
Ras el Hanout – A varying blend of spices used in North African cooking, especially Moroccan.
Asia
Chinese Five Spice – A little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory, bitter, and sour.
Gomasio – A Japanese condiment of toasted sesame seeds ground up with coarse salt. Especially delicious over rice.
Togarashi – A Japanese condiment made from seven spices including chile pepper, citrus peel, sesame seeds, and seaweed.
Questions:
1. Comments on any of the above? 2. FUN: Do you make any spice blends at home?
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Post by cathygeha on Mar 4, 2019 8:51:32 GMT
I have heard of some of the seasonings but had not heard of two of the Dukkah, Gomasio or Togarishi. I now am curious and want to find them or try to make a recipe with the spices mentioned in the blends...go figure!
I remember missing Seasoned Salt and using my grandmother's recipe to make my own when I first moved to Lebanon. It is readily available here now BUT I don't buy it or make it any more...go figure  I do have my daughter bring me Tone's Six Pepper blend...do love it!
PERSONALS:
JUDY: I am glad you found a recipe to try. Hubby has Cauliflower in the garden so it is probably in season somewhere in the USA BUT with the bad weather it might be more difficult to grow/transport? I am going to make caprese cauliflower as one of the dishes for friends this Wednesday...whether to use hubby's leggy cauliflower or buy some is the question I understand not doing much seasoning in food as my husband kind of likes salt, pepper and seven-spice seasoning in EVERYTHING but not much else.
CHERRY: My daughter brings me a big thing of the powdered Ranch Dressing mix from Sam's Club when she comes to visit each yeaer. I have looked at recipes for the stuff to make it at home BUT have not found a recipe that seems to have ingredients I can buy locally...some but not all. AND there is no buttermilk. What do you put in your mixture?
BEVERLY: I hope there will be a recipe or spice that sounds interesting enough to try this week...if you DO try one...let me know.
PAM: I am glad you are enjoying the information this week. I have a feeling that one new idea to try might be a good thing since all of us are "dieting" but looking for ideas to make the food the best possible for the least calories and spices do just that!
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Post by cherryt38 on Mar 4, 2019 14:44:09 GMT
This is the recipe I used for the Ranch Dressing mix:
Dry Ranch Dressing Mix
A dry ranch-style seasoning mix which can be combined with either mayonnaise and milk (for a dressing) or mixed with sour cream, and served as a dip.
1/2 c. dry buttermilk powder
1 tbsp. dried parsley, crushed
1 tsp. dried dill weed
1 tsp. onion powder
1 tsp. dried minced onion
1 tsp. salt
1/2 tsp. dried celery flakes
1/2 tsp. garlic powder
1/4 tsp. ground pepper
1/8 tsp. dried thyme
dash paprika
Combine all ingredients in the container of a food processor or blender and process on high speed until well blended and powdery smooth.
To make Buttermilk Ranch dressing: Combine 1 tablespoon dry mix with 1 cup fat free milk and 1 cup light mayonnaise. Mix well.
To make Cucumber Ranch dressing: 1 tablespoon dry mix, 1 cup fat free milk, 1 cup light mayonnaise, 1 teaspoon celery seed, 1 medium cucumber (peeled, seeded and pureed). Mix well.
To make Thousand Island dressing: 1 tablespoon dry mix, 1 cup fat free milk, 1 cup light mayonnaise, 1/4 cup chili sauce and 2 tbsp. sweet pickle relish. Mix well.
There are other ones around too.
Of the above spice blends you listed, I have used Berbere, Harissa, and Ras el Hanout.
I have several different spice blends that I make at home. Most of what I have made are rubs for meat and poultry. Also a chili powder mix for a pot of chili.
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Post by bmazzo on Mar 4, 2019 17:12:19 GMT
The only one of these that I have ever heard of is Berbere, may have also heard of Dakkah. When we visited Honduras a few yrs ago, they offered us food with the Berbere seasoning in it, it was some kind of a corn dish. I didn't have the nerve to try it. It makes sense, since most of the people there are descendants of slaves brought there from Africa. They were brought there by the English.
Very interesting to learn of these spices.
Cherry, thanks for the ranch-dressing recipe. I may try this, as I use lots of the stuff to season meats, etc.
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Post by pamthomas46 on Mar 4, 2019 20:15:40 GMT
I haven’t heard or used any of the African or Asian spices. I wasn’t surprised about the African but was surprised about the Asian until I realized they were Japanese except the Chinese blend which I’ve heard of but have never used.
Thanks for the recipe Cherry.
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Post by jasimons on Mar 4, 2019 20:24:16 GMT
I've saved the links for the spice blends and I've saved the dressing recipe - thank you both!
I've never mixed a spice blend at home, but I buy blends. At work, I make large batches of taco seasoning and pasta sauce (spaghetti sauce) seasoning.
Cathy - a substitute for buttermilk is to put 1 Tablespoon of vinegar or lemon juice in a measuring cup, add milk to the one cup line. It will thicken like buttermilk.
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Post by jan on Mar 4, 2019 23:52:15 GMT
I haven't ever heard of Gomasio or Togarashi. I think I have had dishes with the others in them. I have been to some fundraisers where foods of whatever region they were fundraising for were featured. I am pretty adventurous in tasting spices, as long as there aren't any really weird things in them.
I have recipes for many homemade blends from a group I belong to about not buying processed stuff. Haven't made them yet. Easier to go buy a package. But I am sure not as healthy.
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Post by Holly Gail on Mar 5, 2019 2:32:59 GMT
I just around to reading yesterday's post... Here's my response:
- - - - -
Post by Holly Gail on a few seconds ago
Just FYI, Albertsons and Safeway are part of the same chain (also Vons). Kroger and Ralphs are part of the same chain (different from Safeway, Albertsons and Vons).
I shop at the supermarkets in my area, plus some local supermarkets and Sprouts and another store that feels like a smaller version of Sprouts (it's called Windmill Farms).
I'm enjoying these articles you're posting, Cathy. I'm copying them into my recipe files, along with the recipe URLs you posted from Safeway and the herb/spice companies. Yes, other markets have recipe sections on their sites too.
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Post by Holly Gail on Mar 5, 2019 2:42:53 GMT
The only two I've heard of are Harissa and Chinese Five Spice. I went through the spice section of my pantry and found 4 or 5 bottles (some never opened) of Chinese Five Spice. All of them are ridiculously old. I threw at least some of them away (all the ones that had obviously been opened). Both DH and I had some before we were together, and, as often happens when two people combine households, each of our spice collections got merged...
I don't make any spice mixes. I've used Mrs. Dash in the past, and I regularly add oregano, basil and sometimes other Italian spices to dishes, but I never considered this type of cooking to be "spice mixes..."
Great articles this week, Cathy! Thank you.
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I do have my daughter bring me Tone's Six Pepper blend...do love it! 
