7 Seasoning Spice Recipes You Can Make At Home

Nothing beats home-cooked meals and knowing exactly what you’re feeding your family. It’s even better when the spices you use are those you’ve made yourself. Rather than using store bought spices that have ingredients you can’t pronounce!

Let’s take a look at 7 seasoning spices you can make at home.

Nothing beats home-cooked meals and knowing exactly what you’re feeding your family. It’s even better when the spices you use are those you’ve made yourself! Here are 7 seasoning spices you can make at home!

Homemade Ranch Seasoning

Ranch seasoning is a popular choice in many households. Ranch seasoning can be used to make dips, dressing, added to sauces, and as an ingredient in recipes from meatloaf to pasta salad.

Here’s how to make your own:

  • ½ cup dry buttermilk
  • 2 tablespoons dried parsley
  • 1 tablespoon dried chives
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried dill 
  • salt and pepper

Mix it all together and keep in an airtight container, such as a mason jar or plastic container.  This mix can be stored in the fridge for up to 3 months.

Curry Seasoning

Curry has its origins in Asia and gives a flavorful and spicy twist to your recipes. Instead of using store bought curry mixes, you can make your own.

Here’s how to make curry seasoning:

  • 2 tablespoons coriander
  • 1 ½ teaspoons cumin
  • 1 tablespoon turmeric
  • ¾ teaspoon ground mustard
  • ½ teaspoon cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper

Mix well and store in an airtight container.  This is enough for seasoning one meal, or you can multiply it and keep the mix for up to a year to be used in future recipes.

Taco Seasoning

Who doesn’t love tacos? Everyone likes their taco seasoning a little different, but being able to make your own, to your own taste ensures you will have the perfect Taco Tuesday each week.

Here’s how to make taco seasoning:

  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon oregano

This recipe is enough for 1lb of ground beef.  Adjust the amount for more meat or multiply and keep in an airtight container for future use.

Jerk Seasoning

The Caribbean has given us dishes that have the mix of sweet and spicy flavors. This Jamaican jerk seasoning will add this great flavor to your next Carribean themed meal.

Here’s how to make your own: 

  • 2 teaspoons allspice
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons dried parsley

This recipe will work for 2 lbs of meat. If you mix it ahead of time, be sure to put it in an airtight container and it will keep for at least 3 months. 

Chili Seasoning

What’s better on a cool fall night than a steaming hot bowl of chili? This recipe will work for 1lb of your choice of meat.  

As with the others, if you want to mix up a batch to keep for later use be sure to put it in an airtight container.  It will keep for up to a year.

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon thyme

Cajun Seasoning

Getting Cajun flavor just right can be very tricky, but once you get the right mix, you’ll be set. Cajun seasoning can be used in chicken and seafood dishes, here’s the mix you need: 

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon onion powder
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne

Mix well and make more if you want to store it,  The mix will last up to 1 year.

Italian Seasoning

Italian seasoning is another one that gets used in many dishes.

This Italian seasoning recipe is good to be used with your choice of meats, pastas, pizzas, and any other Italian dishes. 

  • 1 ½ teaspoons oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Spices don’t really “go bad”, they might lose their flavor or potency, but they won’t make you sick.  Most spices last from 1-3 years.  

If you make a spice mix that incorporates things other than just spices, that would be what determines the shelf life.  For example: the Ranch above has dry buttermilk, so that would be what determines how long you can store it and where it needs to be stored.

Hopefully these recipes will help add some “spice” to your life in the form of delicious meals!

Chickpea Curry with Rice

If you follow me on Facebook, Instagram or even Twitter, you may know that I recently got to visit FreshCo, the brand new discount grocery store that opened in Mission, BC and is now open in Richmond with two locations (Blundell and Broadmoor)! I’m thrilled that they are expanding out west from Ontario. I was really impressed with the deals, fresh produce, and selection of items that they carry!

Speaking of selection, FreshCo has a great international selection. This is especially exciting because the girls and I have been enjoying creating something new together on the weekends. I have so many new recipes to try after perusing the international selection!

In fact, I want to share the recipe for our latest creation with you today. It turned out better than I thought because, if I’m being honest, my girls can be quite picky, but they ate this one all up! I think that because the flavours were not too strong as well the fact that they were helping me had them excited to try their creation!

We have discovered my youngest has a few food sensitivities that we are trying to eliminate and this curried chickpea recipe checks all the items on her safe foods list. It’s perfect for the vegans out there too!

May I present… delicious Chickpea Curry with rice!

INGREDIENTS:

  • 1 can of chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion, chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 Tbsp cooking oil (I like grape seed oil)
  • 1/4 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • Parsley or Cilantro for garnish
  • Salt (adjust to taste)
  • 1 cup rice ( I used jasmine rice)

DIRECTIONS:

Step 1: Prepare your rice according to the package directions. Once cooked, cover and set aside.

Step 2: Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop until it’s a nice salsa-like consistency.

Step 3: In a big frying pan, add cooking oil. Heat up then add the onion and tomato mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6 minutes.

Step 4: Add the cumin, curry and paprika. Sauté for 1 minute.

Step 5: Make sure to sneak some chickpeas behind Mom’s back!

Step 6: Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and bring to a boil on medium-high heat.

Step 7: Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

Step 8: Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add salt if desired.

Step 9: Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

The girls had a lot of fun adding the ingredients at each step. My oldest especially had fun with using the food processor!

When you give this recipe a try, be sure to check out the international selection at your nearest FreshCo. They’ve got such great deals that this is sure to be a budget friendly meal your family will love!

Wondering what is on sale at FreshCo this week? Take a look at their flyer here, and if you want to learn more about FreshCo, click here: http://bit.ly/FreshCO1  #Sponsored

Chickpea Curry with Rice
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 can chickpeas drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 tbsp cooking oil I like grape seed oil
  • 1/4 tsp ground cumin
  • 1 tsp curry
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • salt adjust to taste
  • parsley or cilantro for garnish
  • 1 cup rice
Instructions
  1. Prepare your rice according to the package directions. Once cooked, cover and set aside.

  2. Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
    until it's a nice salsa-like consistency.

  3. In a big frying pan, add cooking oil. Heat up then add the onion and tomato
    mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6
    minutes.

  4. Add the cumin, curry and paprika. Sauté for 1 minute.

  5. Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
    bring to a boil on medium-high heat.

  6. Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

  7. Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
    salt if desired.

  8. Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

100 Days of Summer Freezer Meals

Looking for a simple dinner solution to get you through the summer? Enter… freezer meals!

I don’t know about you, but I want to spend time creating amazing memories and moments to cherish forever, than sweat away in the kitchen during the summer months. I’d much rather spend an hour in the kitchen getting a bunch of meals pulled together, than not have to think about or worry about what’s for dinner at the end of an exhausting day of summer fun.

It’s about more than time too…it’s about money. I know, for me, the temptation to hit the drive thru is much higher in the summer months. And that gets expensive, fast! I want your meals this summer to be simple and easy, and I know you do too.

That’s why I think you should take a look at the 100 Days of Summer Freezer Meals page that MyFreezEasy put together!

You’ll find 100 amazing recipes that go from the freezer to the slow cooker, Instant Pot or grill!

The Cure for Your Meal Planning Blues

Healthy Meal Planning Bundle 2018

What if there was just one thing standing between you, a lower grocery bill and a healthier life?

I know it seems hard to believe but hear me out…

Healthy meals don’t just happen. (Wouldn’t that be nice!) You have to decide what you’re eating, make your list, buy the ingredients, and then prepare everything. And the domino that starts it all is knowing what you’re going to eat.

In other words, the path to a lower grocery bill and health begins with a plan.

Starting today, and for only 48 hours, you can get your hands on ready-made meal plans for just the way you eat – complete with shopping lists and fresh recipes – for a ridiculously low price.

It’s called the Ultimate Healthy Meal Planning Bundle and here’s how it works:

It’s a complete meal planning solution made up of 10 mini-bundles.

Each bundle contains digital cookbooks, fresh meal ideas, and ready-made plans (and even grocery lists!). No matter how you eat, there’s a mini-bundle that’s perfect for you and there are two buying options:

Option 1: Pick up just one mini-bundle that works best for your life right now – quick & healthy, budget-friendly, Instant Pot & slow cooker OR diet-specific options like vegan, real food, paleo, keto, gluten-free… there’s one that’s right for you.

Option 2: For less than the price of two mini-bundles, get the ENTIRE package with over 3,000 recipes and 100 weeks of made-for-you meal plans, so you’ve got total control no matter how your food needs change.

You really can start saving money and get healthier, starting today.

Make those dominos fall by picking up your copy of the Ultimate Healthy Meal Planning Bundle (or any of the mini-bundles) right here.

Sale ends September 25, 2018.

The Eating from the Pantry & Freezer Challenge: Week 3

The Eating from the Pantry & Freezer Challenge from SimplyFrugal.ca

Welcome back to the Eating from The Pantry & Freezer Challenge!  Here’s what it’s all about or you can read the post from Week 2.

Here’s my update from last week

I took a little hiatus last week since we had family visiting and we were all over the place! We feasted on burgers, hot dogs, pizza… all the healthy stuff 😉 Needless to say, we still have quite a bit of stuff in our pantry and freezer!

This week should be different so we should be going through quite a bit of stuff.

Getting creative with what you have left

At this point in the challenge you may have come to a point where you need to be creative when it comes to using up what you have an abundance of and filling the spaces of those things you wish you could go out and buy.

There are a few great websites out there that will come up with some recipes for the ingredients you already have on hand.  All Recipes is one of them.  Simply input the ingredients you have and the ingredients you don’t have and it will pull up a list of recipes you could make!  Recipe Matcher, Supercook and Ingredient Chef are also good resources!

Here’s what we’ll be eating this week:

Since not many of my planned meals got made last week, you’ll see some recycled meals on this week’s menu.

Monday:

Tuesday:

Wednesday:

Thursday:

  • Breakfast:  refrigerated oatmeal
  • Lunch:  Potato soup
  • Dinner: Quiche, salad

Friday:

Saturday:

  • Brunch: Bacon, eggs, hashbrowns, toast
  • Dinner:  Leftovers

Sunday:

Now it’s your turn, what’s your update and what will you be eating this week?

The Eating from the Pantry & Freezer Challenge: Week 2

The Eating from the Pantry & Freezer Challenge from SimplyFrugal.ca

Welcome to the second week of the Eating from The Pantry & Freezer Challenge!  Here’s what it’s all about or you can read the post from Week 1.

Here’s my update:

As it seems with all my weeks, not every meal I had planned got made.  Things just come up or we have more leftovers than we thought!

But I did manage to rid our freezer of a few things!  Some taco meat is gone, a couple of bags of frozen fruit are gone, along with quite a few frozen bananas.

Here’s what we’ll be eating this week:

Monday:

  • Breakfast:  Banana Muffins, yogurt, fruit
  • Lunch:  Egg Salad sandwich
  • Dinner: Ham, mashed potatoes, corn (didn’t get made last week)

Tuesday:

  • Breakfast:  Scrambled eggs with yogurt
  • Lunch: Potato soup using leftover ham?
  • Dinner: Cheesy Beef & Rice

Wednesday:

  • Breakfast:  Refrigerator Oatmeal
  • Lunch:  Potato soup using leftover ham?
  • Dinner:  Baked Ravioli

Thursday:

  • Breakfast: Banana muffins, yogurt, fruit
  • Lunch:  leftovers
  • Dinner: Leftovers

Friday:

  • Breakfast: Refrigerator oatmeal
  • Lunch:  Smoothies
  • Dinner: We will have family in town so maybe a BBQ but I’m not setting anything in stone

Saturday:

  • Brunch:  French Toast
  • Dinner:  We will have family in town so I’m not setting anything in stone

Sunday:

  • Breakfast:  Oatmeal/cereal, yogurt, fruit
  • Lunch:  Egg salad sandwich
  • Dinner:  We will have family in town so I’m not setting anything in stone

Now it’s your turn to share your menu plan with the rest of us!  We’d also love to hear your progress and savings report!