HOMEMADE CAJUN SEASONING

Adapted from a recipe by By Tabitha Alterman

This stuff is great on oven-fries, both potato and sweet potato, as well as in Cajun and Creole dishes. The smoked paprika makes it even better!

1 tbsp sea salt

1 tbsp freshly ground black pepper

1 tbsp freshly ground white pepper

1 tbsp dried oregano

1 tbsp dried thyme

1 tbsp dried basil

1 tbsp ground allspice (this was my addition--BCG)

1 tbsp fine raw sugar

2 tbsp cayenne pepper, or to taste

2 tbsp ground smoked paprika

2 tbsp chili powder, or dried chilies

2 tbsp garlic powder

2 tbsp onion powder

Combine all ingredients with a mortar and pestle or a food processor (I used a dry blender-- BCG). Store in an airtight jar. The little spice jars with rubber gasket seals will keep your homemade spice blends fresh longer than jars with screw-top lids.

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BRYANNA’S “OLD BAY”-STYLE SEASONING

This spicy seasoning is commonly used in the South with "seafood" dishes, but it's great on many of the same dishes you might use Cajun Seasoning on (see above).  Try it in seitan and tofu dishes!

                

Pulverize in a DRY blender:

3 tbsp ground bay leaves OR 4 tbsp broken bay leaves with center ribs removed

2 tbsp celery seed

2 tbsp sea salt

Add and blend again:

1 1/2 tbsp mustard powder

1 1/2 tbsp freshly-ground black pepper

1 tbsp paprika

2 1/4 tsp. ground nutmeg

1/2 tbsp  EACH ground allspice or cloves, ground ginger, and cayenne

OPTIONAL:  3/4 tsp. EACH ground mace and ground cardamom

Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band.)

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BRYANNA’S SEASONED SALT

 My #3 son in law loves this and makes my recipe all the time.  No MSG necessary! It's good on celery sticks, cheesy things, and on roasted nuts and seeds

Pulverize in a DRY  blender:

1/4 cup sea salt

1 tsp. celery seed

1 tsp. sugar

1/2 tsp. EACH dry basil, marjoram, tarragon and thyme

 Add and blend well:

1 more cup  sea salt

2 tsp. EACH onion powder or granules, garlic granules, mustard powder and curry powder

1 tsp. EACH paprika and black pepper

1/2 tsp. chile powder

1/4 tsp. EACH cayenne and ground nutmeg

Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band..)

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If  you're a fan of "Spike", try making your own!

BRYANNA’S HOMEMADE “SPIKE”-STYLE HERBAL SALT MIXTURE

I used to make this all the time (it was really popular in the '70's!) and lost the recipe.  I made this up recently from the ingredient list on the bottle of commercial Spike seasoning.

Pulverize in a DRY blender:

1/3 cup sea salt

1/4 cup nutritional yeast flakes

2 tbsp dried onion flakes

1 tbsp broken dried orange or tangerine peel

2 tbsp crushed dried Chinese mushrooms, stems discarded (or 1 tbsp powdered dried mushroom)

2 dried tomatoes, chopped

1 tsp. celery seed

Add and blend well:

1/4 cup vegetarian broth powder

1 tbsp soy or rice milk powder

1 tbsp garlic granules

2 tsp. kelp powder

1 tsp. EACH dried dill weed, savory, tarragon, oregano, basil, marjoram, rosemary and thyme

1 tsp. EACH curry powder, white pepper, mustard powder, cayenne and paprika

Store in a sealed shaker jar. (If it doesn't have a lid, place plastic wrap over the top and secure with a rubber band..)