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!

How to Make Vegetable Broth

My Mom, being the awesome Mom she is, sent along her instructions, with a couple of pictures, on how she makes homemade vegetable broth!

The broth is perfect for soups, stews, rice dishes, Risotto, and pasta sauces!

Want to know how to make vegetable broth?  Read on…

Want to learn how to make vegetable broth? Here's how to make vegetable broth using the scraps from your kitchen. So simple and frugal!

How to make Vegetable Broth

There are a ton of vegetable scraps that can be salvaged for broth:

  • carrot peelings
  • broccoli, mushroom pieces, celery, peppers, onions
  • Herb stems
  • Pretty much anything if it isn’t rotten!

Here are some tips to prepare your scraps:

  • Scrub your vegetables before peeling
  • Place all your scraps/peelings into a freezer bag or container
  • Keep adding to the bag/container until you have enough to make the broth (about 4-6 cups worth)

Vegetable Broth Method:

  1. Place the peels to a stock pot, add enough water to cover completely, then add ground pepper, bay leaf and a garlic clove.
  2. Bring to a boil, then simmer for 1 hour.
  3. Cool the broth, then strain and discard (compost) the solids.
  4. Pour broth into containers and refrigerate or freeze for up to 3 months.

So simple!

Chunky Monkey Oatmeal: A Healthy Breakfast on a Budget

Chunky monkey oatmeal: A healthy breakfast on a budget

Start Your Day on the Right Track

We all know, as we’ve been told so many times, that breakfast is the most important meal of the day. The reason for this is pretty simple: In short, your body hasn’t been fed for several hours and is craving for essential nutrients.

It is recommended, for the average person, to get a minimum of eight hours of sleep per night. For this period of time, your body isn’t absorbing any nutrients and is considered to be fasting. Needless to say, if your body hasn’t been fed for so many hours, then it is even more important to feed it with the best possible ingredients first thing in the morning.

Unfortunately, breakfast is often the most neglected meal. Most people end up having a pair of toast and a cup of coffee to get it done as quickly as possible, either because of a busy schedule or simply because of the lack of inspiration (or both, maybe?).

A Healthier, Tastier Alternative

Well, today I am going to show a quick and healthy recipe that will rock your socks off: Chunky Monkey Oatmeal. I promise it will change your mind about oatmeal, forever!

What exactly is chunky monkey you ask me? Well, it’s a Ben & Jerry’s flavor consisting of banana, walnuts, and fudge… and it is delicious!

So I decided that I would try this particular combination for oatmeal, and it turned out to be DELISH. As a bonus, this recipe is very budget friendly!

I swapped walnuts for peanuts in my version, as they are much cheaper. You could also use your favorite chocolate syrup instead of cacao powder to make this recipe a bit cheaper, or if you don’t have this particular ingredient on hand. Cacao powder is among the healthiest foods on earth though, so I really think you would be missing out, your choice!

So Let’s Have a Look at What’s in There:

• Oatmeal is an excellent source of carbohydrates, protein, and healthy fats. This high-quality body fuel contains roughly 6 grams of protein per portion and a plethora of essential vitamins and minerals. It is also very budget-friendly, one of the cheapest breakfast options out there, period. Instant oatmeal packages is NOT a good replacement oatmeal though, it will not provide the same health benefits. There is a big difference between the two.
• Cacao Powder is, like I said above, among the healthiest foods on the planet. It is full of antioxidants (40 times more than blueberries, can you believe that?!). It is anti-inflammatory, will balance your mood, make you happy, combat fatigue, lower your blood pressure, prevent cardiovascular diseases, and much more! Cheaper alternative: Chocolate syrup. Although, far less healthy.
• Honey Is one of the healthiest sweeteners out there. Full of antioxidants, essential vitamins and minerals, it will never spoil. It will crystallize over time, but will still be perfectly edible: simply heat it back to its liquid form. Cheaper alternative: Brown sugar. Again, less healthy.
• Peanuts are an excellent source of protein, carbohydrates and healthy fats which are often overlooked for being calorie-dense. But don’t be fooled by their high-calorie count per portion, as studies have shown that peanuts actually promote weight-loss. They are super healthy and very budget-friendly.
• Bananas are an impressive fruit. They will boost your energy levels, boost your mood, help with digestion and improve your skin, bones and brain health. Bananas are also one of the cheapest (fresh) fruits at the store (if not the cheapest).

Chunky Monkey Oatmeal: A Healthy Breakfast on a Budget

Serves Two (2)

INGREDIENTS

Oatmeal:

1 cup milk of choice
1/3 cup quick oats
1 tsp cacao powder
1 tbsp honey
1 tsp vanilla extract
1 tbsp peanut butter

Toppings:

1 banana, sliced
1 tbsp ground peanuts

INSTRUCTIONS:

Heat the liquids (milk, honey, vanilla extract) over medium heat in a small saucepan, stirring occasionally, until the mixture starts to bubble. About 7-10 minutes.

Add in the oatmeal and cacao powder, mix well. Continue cooking, stirring occasionally, until most of the liquid has been absorbed.

Remove from heat and add in the peanut butter, mix well. Serve in a bowl, top with banana slices and ground peanuts.

Toppings on the picture: Banana slices, ground peanuts, a pinch of cacao powder and melted dark chocolate (optional).

Chunky Monkey Oatmeal
Ingredients
Oatmeal:
  • 1 cup milk of choice
  • 1/3 cup quick oats
  • 1 tsp cacao powder
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp peanut butter
Toppings:
  • 1 banana sliced
  • 1 tbsp ground peanuts
Instructions
  1. Heat the liquids (milk, honey, vanilla extract) over medium heat in a small saucepan, stirring occasionally, until the mixture starts to bubble. About 7-10 minutes.
  2. Add in the oatmeal and cacao powder, mix well. Continue cooking, stirring occasionally, until most of the liquid has been absorbed.
  3. Remove from heat and add in the peanut butter, mix well. Serve in a bowl, top with banana slices and ground peanuts.

Cost per serving: $0.63

Nutrition information per serving:
Calories: 303
Carbohydrate: 40g
Fat: 12g
Fibers: 7g
Protein: 13g

(Nutrition information is calculated with the ingredients listed in the “Ingredients” section only.)

This blog post is a courtesy of Gabriel from One Clever Chef , a blog where you will find various healthy and simple recipes made with real food.

Healthy No Bake Energy Bites

These Healthy No Bake Energy Bites come together really easily and are sure to satisfy your snack craving!

These Healthy No Bake Energy Bites come together really easily and are sure to satisfy your snack craving!

I have a friend that is expecting a new baby any day now, so I wanted to help her fill her freezer a little bit! 🙂  When I was in the hospital with my daughter, a friend brought by these delicious healthy no-bake energy bites. They were the perfect gift for a new mom!  I was so happy to not have to think about what to snack on when I was trying to get everything with a new baby sorted out.

These were so good I requested the recipe so I could enjoy them again. (And gift them to others.) They also freeze really well and take no time at all to thaw. I think they would be great for school snacks if you replaced the peanut butter with an alternative like Sunbutter, Wowbutter or something along that line.

Healthy No Bake Energy Bites

INGREDIENTS

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats (raw)
  • 2/3 cup sweetened shredded coconut, toasted and cooled (optional)
  • 1/2 cup ground golden flaxseed meal
  • 6 Tbsp chocolate chip minis

In Process 2

DIRECTIONS

  1. In a medium-mixing bowl stir together peanut butter, honey and vanilla extract.
  2. Combine remaining ingredients and stir until evenly coated.
  3. Transfer mixture to refrigerator and chill until set.
  4. Remove from refrigerator and shape into 1-inch balls.
  5. Store in refrigerator in an airtight container. Enjoy!

I sure hope you enjoy these as much as we do!

Healthy No Bake Energy Bites
Ingredients
  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats raw
  • 2/3 cup sweetened shredded coconut toasted and cooled (optional)
  • 1/2 cup ground golden flaxseed meal
  • 6 Tbsp chocolate chip minis
Instructions
  1. In a medium-mixing bowl stir together peanut butter, honey and vanilla extract.
  2. Combine remaining ingredients and stir until evenly coated.
  3. Transfer mixture to refrigerator and chill until set.
  4. Remove from refrigerator and shape into 1-inch balls.
  5. Store in refrigerator in an airtight container. Enjoy!

Easy Chocolate Peppermint Fudge

Chocolate Peppermint Fudge

Now here’s a Christmas fudge recipe that will be great for gift giving!  I think it would pair nicely with this Homemade Peppermint Bark!

I’m afraid I’m getting a reputation for only making easy things, but really, if you have to add extra things to your already full calendar, why spend a lot of time creating?  It’s the thought that counts, right?  Anyways, this recipe is so easy, it only calls for four ingredients. That, my friends, is how you impress on a budget and use minimal effort and time. 🙂

Chocolate Peppermint Fudge

Chocolate Peppermint Fudge
Ingredients
  • 2 packages of 12 oz. Wilton dark chocolate candy melts
  • 1 tsp peppermint extract
  • 1 ½ Cans of sweetened condensed milk 14 oz cans
  • 6 candy canes crushed
Instructions
  1. Spray an 8x8 or 9x9 baking dish with non-stick cooking spray.
  2. Pour the candy melts and the sweetened condensed milk into a large microwave safe dish. Add in the 1 tsp of peppermint extract.
  3. Heat in the microwave for 1 minute and stir. Heat for another minute and stir again, heat again in 20 second increments stirring if not completely melted.
  4. Immediately pour the melted mixture into the baking dish and sprinkle with the crushed candy canes (see photo).
  5. Allow the chocolate to cool at room temperature. Once it is cool, place the baking dish in the fridge (covered) to allow the fudge to completely set.
  6. Cut into 12 large squares or 24 mini squares.

Chocolate Peppermint Fudge 2

I sure hope you enjoy this recipe as much as we do!