When it comes to herbs and spices, fresh is best. However, most dried herbs and spices will keep their flavors for about six months. Whole herbs and spices retain their flavors longer. So I have a coffee grinder that I use only for grinding herbs and spices.
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| My spice cabinet |
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| Beautiful Spices |
2 tablespoons parsley flakes
1 tablespoon marjoram
1 tablespoon thyme
1 tablespoon rosemary
1 teaspoon pepper
1 teaspoon sage
½ teaspoon salt
2 tablespoons oregano
2 tablespoons dried basil
2 teaspoons dried garlic
1 teaspoon onion powder
1 teaspoon marjoram
½ teaspoon salt
Curry Powder Blend
2 tablespoons sweet paprika
1 tablespoon ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
2 teaspoons fennel seed
2 teaspoons ground mustard
2 teaspoons red pepper
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
Caribbean Jerk Blend
2 tablespoons dried minced onion
2 tablespoons dried thyme
1 tablespoon sugar
1 tablespoon garlic powder
2 teaspoons ground allspice
2 teaspoons black pepper
1 teaspoon cayenne pepper
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
Greek Blend
4 teaspoons dried oregano
2 teaspoons dried dill
2 teaspoons dried mint
2 teaspoons dried thyme
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground black pepper
2 teaspoons salt
Taco Blend
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 pinch cayenne pepper
Just add all of the spices to your
- Rub any of these onto chicken or beef before grilling.
- Add a tablespoon of spice blend to 1 cup of rice and 2 cups of liquid when preparing rice.
- Mix 2 tablespoons of a spice blend with a cup of oil, a half cup of vinegar, and a half cup of fruit juice and marinate meat for an hour before cooking.
Easy Quick 'Spice-y' Chicken
Serves: 6
Time: Prep: 5 minutes; cook: 20 minutes
Hardware: knives & chopping block, measuring cups & spoons, wooden spoon, frying pan with a cover, tongs, fork, 2 bowls, a plate, a whisk
Ingredients:
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- 2 tablespoons olive oil
- 1 large onions, diced
- 1 tablespoon spice blend (or more)
- 1 cup chicken stock + 1/3 cup chicken stock
- 1 teaspoon cornstarch
- Dice the onion.
- Wash the chicken and cut it into bite size pieces. Toss the chicken with ½ of the spice blend. Place in a bowl and set aside.
- Heat the olive oil in the skillet on medium high.
- Add the onion to the pan and cook until it begins to sweat. Stir often.
- Add the chicken and cook for two minutes per side. Turn with the tongs.
- Turn the pan down to medium; add the cup of stock, cover the pan, and cook for 8 minutes or until the chicken is cooked through.
- Remove the chicken to the plate.
- In a bowl, mix the cornstarch and the remaining stock with the fork until no lumps remain.
- Turn the heat back up to medium high. Add the cornstarchy stock and the remaining spice blend to the pan. Whisk as the mixture thickens.
- Return the chicken to the pan and cook for 2 more minutes.