The DIY Pantry (54 page)
Authors: Kresha Faber
1
⁄
2
cup sage
1
⁄
2
cup thyme
1
⁄
4
cup rosemary
2 tablespoons dried onion flakes
2 tablespoons parsley
2 tablespoons marjoram
2 tablespoons dehydrated bell peppers
1 tablespoon Greek oregano
1 tablespoon savory
Whisk everything together in a small bowl and store in an airtight container for up to 6 months.
This easy-to-make Greek herb blend uses a mix of traditional dried herbs and spices that capture the flavors and aromas of the Greek isles. Try it over grilled meats, in rice pilaf, or stirred into yogurt to create a delicious vegetable dip.
HANDS-ON:
5 minutes
INACTIVE:
none
INACTIVE:
5 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes
1
⁄
2
cup
COST PER SERVING:
$
CALORIES:
10
FAT:
0 g
PROTEIN:
0.5 g
SODIUM:
590 mg
FIBER:
1 g
CARBOHYDRATES:
2 g
SUGAR:
0 g
3 tablespoons Greek oregano
2 tablespoons thyme
1 tablespoon onion flakes
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon basil
1 teaspoon cinnamon
1 teaspoon grated nutmeg
2 teaspoons salt
Whisk everything together in a small bowl and store in an airtight container for up to 6 months.
Tandoori is a traditional cooking method from India and Central Asia that first marinates meat or vegetables in spices and yogurt, then cooks them at very high temperatures in a clay oven. The resulting dishes are mouth-watering and tender. Rub this spice blend on meat or vegetables for a taste of the Silk Road and you won’t be disappointed.
HANDS-ON:
5 minutes
INACTIVE:
none
INACTIVE:
5 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes
1
⁄
2
cup
COST PER SERVING:
$
CALORIES:
19
FAT:
0.5 g
PROTEIN:
0.5 g
SODIUM:
3 mg
FIBER:
1.5 g
CARBOHYDRATES:
4 g
SUGAR:
0 g
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon freshly ground black pepper
1
⁄
2
tablespoon cayenne pepper
1
⁄
2
tablespoon nutmeg
1
⁄
2
tablespoon cinnamon
Whisk everything in a small bowl and store in an airtight container for up to 6 months.
This popular blend accompanies crab and shrimp especially well, but can be used to flavor pretty much anything from popcorn to French fries. If you remove or reduce the celery salt, it can be used as a healthy salt substitute, as well.
HANDS-ON:
10 minutes
INACTIVE:
none
INACTIVE:
10 minutes
DIFFICULTY LEVEL:
∗
YIELD:
Serves 8; Makes
1
⁄
2
cup
COST PER SERVING:
$
CALORIES:
14
FAT:
0.5 g
PROTEIN:
0.5 g
SODIUM:
1,103 mg
FIBER:
1 g
CARBOHYDRATES:
2.5 g
SUGAR:
0 g
