Essential Herb and Spice Mixes

Knowing what spices or herbs to mix together to get the flavor you want is half the battle.  In this post I will share some of my favorites. These mixes can be made in advance.  They also make pretty gifts for your chef friends.

1. Dutch Chicken Spice

2 1/2 tsp salt
1 1/2 tsp paprika
1 tsp onion powder
1 tsp curry powder
1/4 tsp corriander
3/4 tsp garlic powder
1/2 tsp black pepper
1/2 tsp thyme (ground) powder
1/2 tsp ground basil
1/2 tsp ground savory


2. Greek Seasoning

2 tsp oregano
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 tsp parsley
1 tsp paprika
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp dried thyme powder

3. Turkish Seasoning

• • 1 1/2 Tbsp fresh ground pepper
  • 2 Tbsp cumin
  • 1 Tbsp dried mint
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 tsp Chili powder
  • 1 Tbsp corriander powder
    1 tsp ground cloves
  • 1/2 tsp cardamom powder
  
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Peppy's Pancakes

3/4 C Milk
Juice of 1/2 lime & 1/2 an orange
1 C Flour
1 tsp baking powder
1/2 tsp baking soda
1 egg
2 T melted butter
2 T sugar
1 tsp vanilla
1/2 tsp cinnamon

Combine milk with juice and let stand for 5 minutes.  Combine dry ingredients in separate bowl.  Add to the milk mixture.  Whisk in the egg.

Coat frying pan with non-stick spray.  Add batter and cook at medium high on each side until golden brown.

Lori's Nutty Yam Bake

I have a confession to make: I hate sweet potatoes.  I don't particularly care for them in anyway, shape or form.  So when my stepsister served up something that was absolutely delicious, reminiscent of the spices in apple pie, I asked what was in it: Sweet potatoes.  I'm a convert!! So without further ado - here is the secret recipe.

Ingredients:
3 Korean Yams (red skinned sweet potatoes to me have the best flavor)
1 C sugar
1/4 C Butter
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
2 C milk
2 eggs

For the topping:
1/2 C flour
1/2 C brown sugar
1/4 C butter (Cold)
1/2 C pecans - chopped
1/2 tsp cinnamon

1. Poke holes in the potatoes and cook them in the microwave for about 12 minutes, depending on size.  The potatoes should be very tender when fully cooked.  Cool the potatoes and remove the peel when done.

2. Place all the ingredients in the first group in food processor and pulse until fully pureed.

3. Pour into a rectangular baking dish.

4. Rinse out the processor bowl and add the ingredients for the topping, omitting the pecans.  Pulse until a crumbly mixture is formed.

5. Sprinkle the mixture on top of the potato mix

6. Sprinkle the chopped pecans over the top

7. Bake at 350 for about 35 minutes until golden.

8. Serve hot

Serves up to 6 people.

Oxtail Soup - A Dutch Treat, For Sure!

Ingredients 
1 Pkg oxtail (about 2 lbs or 750 gr)
2 Tbsp Tomato paste 
2 small onions, diced
1 large carrot diced
3 celery stalks, diced in small pieces, making sure to include green leafy parts
10 black peppercorns 
2 whole cloves
2 Bay leaves 
2 sprigs thyme
1/2  C Sweet wine such as Marsala
Salt and Pepper to taste

Parsley for garnish

Place all the ingredients in a crock pot and allow to simmer for approximately 4 to 5 hours until oxtail is very tender.  Remove meat from bone and place in to soup.  Garnish with parsley and serve with croutons. Serves 4. 
Refrigerate any leftovers immediately.

Gosha's Polish Mushroom Soup Recipe

Most of you know I'm coocoo for mushrooms - any time of day, and any day ending on "y".  This recipe brought me back to my roots.  While it has its origin's in my Polish friend's kitchen, I am certain that many other Europeans will appreciate its simplicity and lovely flavor.  Bon Appetit!



Ingredients:

2 Tbsp European butter (such as Plugra)
1 small shallot - finely chopped
1- 8 oz package of mushrooms diced in bite-sized pieces
1 Tsp dry rosemary (or a sprig fresh from the garden)
1 8 oz container of sour cream + 2 Tbsp water
1/4 C Wondra flour
1/4 Dry Vermouth
2 packages of vegetable broth such as Emeril's Organic

Salt & Pepper to taste
1/4 C finely chopped parsley.

In a sautee pan melt butter, sautee shallots until golden, add mushrooms and cook until tender.  Adding a little salt to the shallots will allow them to sweat. Reserve all liquid.

In a crockpot, add 2 containers of vegetable stock and Vermouth and bring to a simmer. (On high)  In a seperate bowl whisk together the sour cream, water and Wondra. (I use Wondra because it is superfine and even inexperienced chefs manage to get a sauce without clumps).  Pour the sour cream mixture into the broth, whisking all the while.

Add the sauteed mushrooms and shallots. Allow the entire soup to simmer for about 1 1/2 to 2 hours for the flavors to fully develop. (On low setting)  Taste to ensure there is sufficient salt and pepper.

Place soup into bowls, sprinkle with parsley and croutons.  Serve hot!

Belgian Waffles Made by Dutch Lady

This morning we had a mini-crisis on our way to our regularly scheduled breakfast show.  While I was making waffles, I realized I had nothing that resembled cow's milk.  I often keep powdered milk or evaporated milk on hand for just such an emergency, but even those items had been used.  I got the idea of using coconut milk, which I normally only use when making curries.  The result? Fabulous waffles.  So fabulous, in fact, I just had to share the recipe!

Ingredients:

• 2 cups all-purpose flour
• 1/2 Cup brown sugar
• 1/4 Cup regular sugar
• 3-1/2 teaspoons baking powder
• 2 eggs, separated
• 1 1/2 Cups coconut milk
• 1/2 cup butter, melted
• 1/2 cup canola oil
• 1 pkg vanilla sugar

Sliced fresh strawberries or bananas

Dipping Chocolate - melted in a double boiler.  PEOPLE: Splurge on a good quality bitter sweet chocolate.  Chocolate chips don't melt properly and end up grainy!!  16 oz quality chocolate and 2 Tbsp butter.  Melt these constantly stirring in a double boiler and keep warm for dipping.    

To start, separate the eggs, placing the yolks in one bowl, the whites in the other.  Combine the whites with the vanilla sugar and whip until stiff peaks form.  (Solid white).

In a separate bowl, combine the flour and baking powder, and mix well with a whisk.  Beat the egg yolks, sugar, butter, oil, and coconut milk.  Next add the flour all the while mixing.  At the very end, add the egg whites by folding them in with a spatula, not with the mixer.

Heat up your waffle iron.  Place an adequate amount of batter in each of the spaces and cook until golden brown according to your appliance's directions.

When all the waffles are cooked, dip each in the melted dipping chocolate and place on waxed paper.  Some folks like to insert a popsicle stick prior to dipping.

If you really want to go all out, top with fresh fruit and whipped cream.

Jarah's Pasta Salad

Good Morning everyone. This morning while at the grocery story, my son was drooling over the penne pasta salad.  I don't particularly like preservatives and additives, so I promised we would make it at home.  Here is our super duper secret recipe.

What a terrific way to connect with your children: cooking together, allowing them to mix, measure and talking about life in general. So much better than brain rot (AKA - video games!)

Jarah as was my sous-chef this morning.  Here is what we made:

Whole Wheat Penne Pasta Salad

2 Cups cooked penne pasta

1 Cup fresh baby spinach coarsely chopped
3 cloves garlic through the press

1/4 C fresh flat leaf parsley finely chopped
1/2 C fresh mozzarella balls, cut into 1/4s.
1 plum tomato - ripe, deseeded and chopped 
2 Tbsp roasted pepper finely chopped

Dressing:
1 1/2 tsp dried minced onion
1 teaspoon Herbes Provencal
1/2 teaspoon basil
1/2 teaspoon taragon
salt & pepper to taste
1 1/2 Tbsp Champagne vinegar
1 1/2 Tbsp Olive Oil
1 Tbsp brown sugar
Juice of 1/2 lemon

Sautee spinach and garlic in a sautee pan with a little olive oil until wilted. Make the dressing.  Mix in the spinach/garlic mixture.  Next add the pasta, tomato, peppers and cheese.  Mix well.  Place in fridge for a minimum of 2 hours to allow flavors to develop.  

Enjoy!

The Three Musketeers.  From L to R: Jarah, Collin and Mustafa