*crosses fingers and hopes Dad isn’t reading*
I’ve had this bee in my bonnet (Or bug up my you-know-what as Dad would say) to make some spice mixes. I’ve been saving jars like a mad woman for this project, too. No sense in throwing out a perfectly good jar when I can recycle it for a good cause. It’s a battle and I’m sure S thinks I’ve probably lost it. “You saving that jar?” Yup. “What for?” Something. “Like what?” Just…something. Something like…
HOMEMADE spice mixes. I’m sure he’ll be thrilled to see some of that pantry clutter disappear after giving these babies away. Yup. I made most of them as gifts. They’re quick. Easy. Are thoughtful because they are home made. Are tasty. And are green because you’re recycling your pickle or old spice jars.
Now, the herbs I can’t help the freshness with. I can only HOPE that My Spice Sage has fresh spices. Missy LOVES their veggies and I’m pretty partial to their herbs and spices, too. But ya just never know. Now with spices, I can buy the whole seed, nut, stick and grind it up myself so I KNOW it’s freshly ground.
Those mixes in the grocery? Um…can’t vouch for those. I’m sure they’d say, “They’re fresher than Spring dew!” but that’s just what they’re trained to say. I can’t imagine that warehouse is REALLY climate controlled and their herbs and spices are shipped the minute they’re mixed. But, seriously, who knows how long that poultry seasoning has been sitting on that shelf in my MEGA-grocery store?
Don’t get me wrong. I’m not bashing them. I’m just saying I want to ensure my mix is fresh so I thought I’d try my hand at making some spice mixes. Plus, this way, I can change it up a bit to my liking. Maybe I want more sage or more thyme in my mix; throw in some salt and pepper for an all around poultry seasoning. Maybe, just maybe, I want to throw you for a loop and put something not even called for in MY poultry seasoning.
You see where I’m going with this? Mmmhmmmmm.
I look at the back of the poultry seasoning jar in the store and make note of what’s in there to begin with. I think of how I want it to taste using those ingredients and just start throwing some stuff in a bowl. Yup. That’s how I roll, peeps. And, since I had some left over orange peel laying around from another project I was working on, I thought I’d throw some of that in there for an interesting twist to the usual poultry seasoning.
Dried orange peel, or any citrus peel for that matter, is so easy to make, too! Simple peel it then either let it air dry for a couple of days, or dry it in the oven at 200 for 15 or 20 minutes. It will harden when it’s dried, so remove it from the oven when it’s no longer pliable. Then either coarse grind it or finely grind it in your spice grinder depending on the use. For this purpose, I put it with the rest of the herbs and spices and ground them all together.
You see? Home made goodness can be simple and easy!
- 1 tablespoon ground rubbed sage
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon celery seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon dried orange peel
- Combine all ingredients in a spice or coffee grinder and process until ground. Pour into spice jar.
- Store remainder in an airtight container for up to six months.