Make your own Greek Seasoning

Greek Seasoning

Seasonings are expensive at the store. Organic seasonings even more so. Creating the right blend for ethnic dishes can be challenging, especially when they require multiple herbs. This recipe is easy to make and you can make as much as you want at a time. The recipe below will make about 1/2 a cup.

Combine the following:

3 teaspoons sea salt

1 1/2 teaspoons cracked black pepper

3 teaspoons garlic powder

3 teaspoons onion powder

3 teaspoons dried parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried rosemary

1 1/2 teaspoons dried lemon peel

1 1/2 teaspoons dried thyme

1 1/2 teaspoons fennel seed

3/4 teaspoon marjoram leaves

3/4 teaspoon dried mint(spearmint is best)

I store in an old glass spice jar. This is great on chicken and lamb. Also great combined with Oil and vinegar for a dressing. Experiment!

French Dressing

French Dressing

Ingredients

1/4 cup ketchup

• 1/4 cup white wine vinegar
• 1 tablespoon yogurt
• 1 tsp homemade worcestershire sauce*
• 1 teaspoon honey
• 1/2 lemon, juiced
• 1 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/3 cup olive oil
• pinch of sea salt
• pepper to taste

The how tos

Combine the first 8 ingredients in a blender. Add the oil slowly while blending on high. Add salt and then pepper to taste. Cover and refridgerate. Will last a few weeks. Makes about 1 1/2 cups

You can find an excellent worcestershire sauce recipe in the Often Used Recipes eBook at the Cooking Traditional Foods website.

Garden Abundance-Rhubarb

With spring comes rhubarb. A plant that many find no use for. To me its a nice departure from the norm and its tangy flavor and crunch makes many different dishes that much better. When most people think of rhubarb, they think strawberry rhubarb pie. Its a good thought, and a good pie, but one can only make so many in a season and then you have to move on. Strawberry rhubarb jam is another favorite but I find that the strawberries run out far more quickly than the rhubarb and so I have an abundance. In the garden, abundance breeds innovation and so we have Rhubarbecue Sauce. That's right, barbecue sauce made from rhubarb, and its GOOD!

The recipe is not difficult. A little prep work and measuring upfront and you leave it to cook. In the end you have a sauce you can use immediately or you can can it. One recipe will produce 4 pints of a delicious, thick sweet and tangy sauce that is really good on grilled chicken, pork and even poured over a pot of mini sausages. Here's the recipe:

chopping all the veggies is the most
time consuming job of this recipe.

Rhubarbecue Sauce
8 cups of chopped rhubarb
3 1/2 cups light packed brown sugar
1 1/2 cups chopped raisins
1/2 cup chopped onion
1/2 cup white vinegar
1 tsp allspice
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp sea salt

Wash the rhubarb and chop off the ends. Cut into 1 inch pieces. Put the rhubarb, sugar, raisins, onion and vinegar in your crock pot. You do not need to add water as the rhubarb will start to let off water as it cooks. Cover tightly. Cook on high until everything is soft. Use an immersion blender to smooth out the sauce. Add your seasonings. As the sauce begins to thicken, turn to low. Stir often to prevent burning around the edges. Vent the lid to allow moisture to escape and speed up the thickening process. Depending on the water content of the rhubarb, the entire process can take anywhere from a few hours to a full day. The sauce will be thick when finished and a deep brownish red. The thicker the better, but it should be at least as thick as a store-bought sauce before you use it. You can process it if you wish or refrigerate for up to two weeks. To process, use a hot water bath for 20 minutes. 

The finished sauce is very thick and has a sweet/tangy flavor.

Southwest Corn Relish

This is a great compliment to a burger or cold meat tray. Great as a salsa with chips as well. Try it on your meats! My father likes to have it with tuna.

Southwest Corn Relish
12 ears of fresh corn
3 jalapeno peppers, seeded and finely chopped

1 cup red onion, chopped

1 cup sweet red pepper, chopped4 cloves of garlic, minced
3 cups apple cider vinegar
1/2 cup demarara(or evaporated cane juice)
2 tsp ground cumin
2 tsp sea salt
1 tsp freshly ground pepper
1 tsp ground coriander

To Can: Bring large pot of water to a boil over high heat. Add corn and cover. Cook for 6 minutes. Drain and cool. With sharp knife cut kernels from cob to measure 8 cups. Put in large stainless steel or enamel saucepan. Add remaining ingredients except coriander. Bring to a boil over high heat and reduce heat to a gentle boil. Cook uncovered for 20 minutes. Stir in coriander and cook 2 more minutes. Remove from heat.
Ladle relish into hot jars leaving 1/2 inch head space. Process 15 minutes for half pints, 25 minutes for pints in HW bath.

For Fresh: Bring large pot of water to a boil over high heat. Add corn and cover. Blanch for 2-3 minutes. Remove promptly and submerge in cold water to cool. With sharp knife cut kernels from cob to measure 8 cups. Chop remaining vegetables and add to corn. Set aside(I refrigerate) In stainless steel or enamel saucepan, add remaining ingredients except coriander. Bring to a boil over high heat and reduce heat to a gentle boil. Cook for 5 minutes until sugar is dissolved. Stir in coriander and cook 2 more minutes. Set aside, allowing to cool. Once cool, and flavors of garlic and seasonings have melded, pour over vegetable mixture. Tastes better as the vegetables marinate, so cover and refrigerate for several hours or overnight.

Makes approximately 10 cups of relish.