One of the things I have heard from others is that they don’t know what spices to mix.
RIGHT CHEF!
And I do have to say, that even though I have read book after book about spices, and article after article and recipe after recipe?
YES CHEF?
It’s really about the combinations your own particular palate craves. So when I give you a list of what you can create, it is for experimental purposes only. If you make something and you don’t like it? Guess what?
WHAT CHEF?
You don’t like it! Just make sure you experiment with amounts of different spices, which can make the difference between liking something or not. For example: Most people can’t take a lot of nutmeg. Instead they prefer it as an undertone, a great flavor and no one can quite put their finger on what it is. Got it?
YES CHEF!
Ok! So here are my Top 5 Spices to Mix – with flavors and health in mind – from my pantry to yours:
- Number one on my list is Cinnamon, Pumpkin Pie Spice and freshly ground Nutmeg. They can go on pumpkin, in a pumpkin pie, on sweet potatoes, or just experiment with it on any veggie you like. Carrots work for me, and sometimes I add some ginger as well.
- Chicken is something that really requires more than just salt and pepper. Traditionally, I see rosemary, preferably chopped up fresh. Sometimes I will stuff slivered garlic and lemon under the skin. And while I may cook it bone in, skin on, I always remove the skin before I eat it, because it’s like doubling your calories for no reason. I mean we’ve already tasted skin. Knowing how bad it is for you? Live with the memory, not the fat.
- Thinking about dried herbs for chicken? Herbs de Provence is really good. Or you can mix up your own blend to include whatever spices you like. Here are some good flavors for chicken: paprika and basil (both excellent sources of beta-carotene, Vitamin A), onion powder, garlic powder, and marjoram, (a member of the mint family) thyme, (dried thyme will hold its’ flavor long after others have disappated), sage and oregano. Dr Mercola talks about the incredible benefits of both oregano and oregano oil. Are you sick with the flu or a cold? He says oregano gets rid of unwanted phlegm.
- Rubs for BBQ. That’s something you can do instead of just pouring BBQ sauce on, hoping it won’t burn on the bbq (but it always does). Onion Powder, Cayenne, Chili Powder, Paprika, Salt, Pepper and most people add brown sugar. Make a mix, add some oil to the meat and rub the powder mixture in. The BBQ Sauce comes much later after the meat is cooked, as the grand finale before serving. Some chefs even boil their meat to get it cooked all the way through, like ribs, then slather the sauce on for a quick caramelizing broil. Or back into the oven low and slow to get that same caramelization.
- Ideas for Salmon: Many people like something different than just lemon or maybe a miso sauce. In the spice world coriander, cumin, curry, cinnamon and turmeric can turn Salmon into a spiced delight.
Best way to do that Salmon? Wrap it in a piece of parchment. Put a bed of veggies under it. 350 degrees in the oven. When the paper turns brown? The salmon is done. It’s a french technique that is highlighted several times throughout the 300 blogs I have created here.
Ever want to create a simple, but flavorful quick dessert? Cut up a couple of apples into chunks. Sprinkle Cinnamon, Ginger and grate two or three strikes of nutmeg. Add your favorite liquid. Cook down and sprinkle on the bottom and top some crunched Graham Crackers (Annie’s Bunnies are the best to use). Sprinkle lemon on top before serving. You will be amazed at how satisfying dessert can be without added sugar.
Happy Eating,
Chef Marian