Homemade All Purpose Seasoning

Sometimes I start to cook, and I'm trying to figure out exactly what seasonings to put in a dish or to use for grilling, broiling or baking.  I finally discovered that I could make an all-purpose seasoning using the spices I like, make it in a batch, and have it at the ready. 

I found myself using the same basic ingredients, so I started with those four and then I created a second all-purpose seasoning that included additional spices we like.  You can make several different versions of this.  The basic all-purpose seasoning is great just as it is.  However, if you want something more in your spice mix, you can add Italian spices for a more Mediterranean flavor or add chili powder, red pepper flakes, cumin, and cilantro for a more Tex-Mex flavored seasoning. 

Basic All-Purpose Seasoning:

2 Tablespoons salt (may be cut significantly for a lower sodium version)

2 Tablespoons garlic powder

2 Tablespoons onion powder

2 Tablespoons ground black pepper

Mix and store in clean shaker container.  

For specialized all- purpose seasoning mix you will need:

1 batch of basic all-purpose seasoning mix (see above)

1 Tablespoon paprika

1 Tablespoon oregano

1 Tablespoon basil

1 Tablespoon Cilantro

1 Tablespoon Cumin

You may use thyme, rosemary, cinnamon, nutmeg, marjoram, red pepper, chili powder, or any other spice as a substitute for those listed in the specialized seasoning mix.  Adjust to your taste. 

Mix and store in clean container. 

I use these seasonings mostly for grilling or broiling, but I also use them in soups and sauces.  I use the dry specialized seasoning as a dry rub for grilling.  You can turn it into a marinade by mixing it with oil and vinegar.  

Both seasoning mixes are great sprinkled on pan-fried hamburger patties, in the batter for fried chicken, and added to soups to kick things up a notch.  I make homemade fried popcorn chicken, and I mix some of the specialized all-purpose seasoning in with my flour to make it extra spicy. 

By having your favorite spices premixed, you can have them at the ready and use them while cooking without having to decide which spices you'd like to try while in the middle of cooking. 

Broke Food - Fried Rice

It's the night before payday, and the pickin's are looking pretty slim in the fridge.  It's time for another episode of broke food!  Fried rice is one of my favorite broke foods because you can whip it up in a few minutes and clean your fridge out in the process!  The additions are what make this an especially great dish. 

You can eat this alone as a tasty and filling meal, or if you have several people to feed, pair it with egg drop soup (coming in a later post) to stretch it further.  Also, the great thing about fried rice is that it's actually the items that have been sitting in the fridge a while that work the best.  Day-old leftover rice is perfect for making fried rice!

I'll put my method below.  There are a million different ways to make this, with various spices and additions.  Once you get the hang of making this, use what you like and what appeals to you for flavors.  In the photo above, I used:  corn, peas, carrots, sliced green onions, and diced leftover pork chop from when we grilled out a couple of nights ago. 

Here are the basic components.  I'll get into detail below this post.

FRIED RICE:

1-2 tablespoons cooking oil of choice

Spices and seasonings of choice 

Vegetables

Protein* (Meat or eggs should be cooked beforehand and set aside.)

About 1 cup rice (adjust to your liking)

Sauce 

In large skillet, heat oil until drop of water flicked on surface sizzles.  Add your spices (not sauces) to the oil and stir for approximately 20 seconds to distribute the flavors in the oil.  Add any uncooked veggies and stir, coating with oil, then allow to cook for a minute or two. Add any already cooked vegetables. Add cooked meat or protein.  Allow to heat through.  Add rice and sauce.  Stir thoroughly to heat through and coat with sauce and spices.  Serve immediately. 

Now we'll talk about what you can put into this wondrous concoction!

Additions: 

Veggies:  Nothing is taboo.  Carrots, onions, bell peppers, celery, medallions of yellow squash, hulled peas, snow peas, broccoli, corn, green beans ... any of it will be great in fried rice.  Also consider adding leftover cooked vegetables from prior meals.  These are great in fried rice. 

Protein:  Diced up scrambled eggs, diced deli meat, Spam, chicken, beef, pork, shrimp, garbanzo beans, or tofu are all excellent protein items that can be added to this.  You don't have to have a protein, but in my opinion it makes the dish a little heavier, filling, more satisfying, and provides a more complete meal, especially if you're only eating the fried rice. 

Spices:   You can add any spices you like during cooking.  Ginger, red pepper, sugar, salt, basil, oregano, garlic powder, onion powder, nutmeg, cinnamon... anything that you can think of can make awesome additions to the fried rice.  If you prefer a sweeter taste, consider ginger, sugar, a dash of red pepper, and garlic.  I prefer a hotter, spicier sauce, so for the photo above I used oregano, basil, fresh minced garlic, and red pepper flakes. 

Sauce:  Simple soy sauce added at the end of cooking the rice can be all you need.  However, if you want something a little different, consider a small bit of Hoisin sauce, teriyaki sauce, or add fruit juices such as pineapple or orange juice to the soy sauce before adding it to the fried rice.  When using sauce, keep in mind what spices you've used so far.  

Rice:  Any type of cooked rice will do.  If you have leftover Minute Rice, use that.  Steamed or cooked long-grain white rice is awesome for this, especially if it's at least a day old.  Even brown or Basmati rice will work in a pinch.  There's also nothing wrong with making the rice in preparation for cooking this. 

Oil:  Really, again any oil will do.  I used olive oil, but plain cooking oil or even melted Crisco will work.  Sesame oil can be used for flavor if you have it on hand.  

Don't be intimidated if what you have on hand doesn't seem to go together.  Use what you have, try it, add some sauce, and you may find that you have discovered a new favorite dish.  Ad libbing the ingredients is half the fun! 

Freezer to Crockpot - Pepper Steak With Noodles

Pepper Steak with Noodles is a wonderfully rich dish that is easily made in the crock pot.  Put this on to cook in the morning, and come home to the wonderful aroma of peppers and spices.  This beef dish makes its own rich gravy, and is excellent served with noodles, over rice, or mashed potatoes.  

This recipe was originally noted in my post HERE, but I wanted to feature this as its own post, as this is one of our favorites. 

Pepper Steak

2-3 pounds beef stew meat or cut up round steak (See earlier post regarding saving on meat)

½ cup flour

1 tsp. pepper

1 large onion, chopped

4-5 cloves garlic (I use the already-minced garlic and use 2-3 teaspoons)

2 green/bell peppers, cut in strips

2 14 oz. cans Italian or plain diced tomatoes with ½ teaspoon Italian seasoning

2 cubes beef bouillon or 2 Tbsp. beef bouillon granules

4 tsp. Worchestershire sauce

2 Tbsp. Montreal/Canadian steak seasoning

2 Tbsp. A1 steak sauce

Place flour and pepper in zippered freezer bag.  Shake to mix.  Add stew meat and shake to coat pieces thoroughly. Leave flour and meat in bag. Add remaining ingredients, remove air, and seal.  Cook on high for 4-6 hours or low 6-8.  Stir well before serving to allow sauce to blend and thicken.  Serve over noodles or rice.  

Creative Cooking - Grilled Chicken with Chipotle-Bacon Aflredo Sauce and Penne Pasta

 We grilled out a couple of nights ago, and there was one chicken breast remaining. This Chipotle-Bacon Alfredo sauce over penne pasta was a great solution for using that lone leftover chicken breast.  It came together easily and consisted of items I had in my cabinets.  This made a ton of food, enough for two servings plus lunch and dinner the next day. 

GRILLED CHICKEN WITH CHIPOTLE-BACON ALFREDO SAUCE OVER PENNE PASTA

1 grilled chicken breast sliced/diced into pieces
1-2 strips of bacon
1-2 Tbsp. chopped onion
1 can diced tomatoes with Chipotle chiles (I used Red Gold Tomatoes with Chipolte seasoning, but you might have to substitute a can of diced tomatoes with about 1 tablespoon diced chipotle peppers)
1 jar alfredo sauce
About 1 cup shredded cheese (I used Colby-Jack)

4-6 servings of cooked penne pasta

In a large frying pan, fry the slices of bacon until crispy. Remove from pan. Saute chicken and onion in bacon drippings until onion begins to turn translucent. Add can of tomatoes with chipotle and stir together with chicken and onion. Allow to cook until liquid from tomatoes has reduced down. Add alfredo sauce and shredded cheese, cooking to combine and until shredded cheese melts.  Stir in crumbled bacon.  Serve over penne pasta. 

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