afalast 14 Posted January 4, 2013 Share Posted January 4, 2013 I have recently started making my own taco seasoning. We are huge taco meat eaters in this family! Was hoping some of you had your own spice blends that you make with recipes to share? Having these pre-made on hand is a huge time-saver for me! Link to post Share on other sites
Susan W 3553 Posted January 4, 2013 Share Posted January 4, 2013 I have one that I use to coat my weekly tri tip roast that I like. I need to go stare at my spices to remember what was in it. I'll come back and post it. Link to post Share on other sites
Robin Strathdee 2914 Posted January 4, 2013 Share Posted January 4, 2013 I use the Mocha Steak rub (from ISWF) on pretty much anything. I love it so much. Generally, though, if I'm looking for a blend I google it until I find one I like and then tweak it however is necessary. Link to post Share on other sites
DocIKY 97 Posted January 4, 2013 Share Posted January 4, 2013 Ras el hanout The spices and proportions are in Well Fed, which of course I don't have with me now. I love that stuff and use it on a little bit of everything! It's particularly yummy on salmon. I do remember its a blend that has coriander, cumin, ginger, cinnamon, pepper, salt etc. If you google Ras el hanout you'll come up with lots of hits with minor variations of essentially the same blend! Link to post Share on other sites
afalast 14 Posted January 4, 2013 Author Share Posted January 4, 2013 What is ISWF? Link to post Share on other sites
Megan Claydon 288 Posted January 4, 2013 Share Posted January 4, 2013 ISWF = It Starts With Food Link to post Share on other sites
DocIKY 97 Posted January 4, 2013 Share Posted January 4, 2013 ISWF It starts with food Link to post Share on other sites
jennrider 164 Posted January 4, 2013 Share Posted January 4, 2013 I use the mocha steak. Also the smoky blend from Practical Paleo. I make the batches x3 and keep them in cute little glass jars. (I think I have a small obsession with glass jars.) A good rule of thumb: if the spices smell good together, they'll taste good together. Link to post Share on other sites
afalast 14 Posted January 4, 2013 Author Share Posted January 4, 2013 Duh! I am waiting for my book in the mail.....so I assume lots of this lingo is spelled out there! Thank you for the spice ideas! My husband loves sauces and spices, so I need plenty of ammo to keep him motivated! Link to post Share on other sites
Aberrantatavia 346 Posted January 4, 2013 Share Posted January 4, 2013 jennrider... I do the same thing! And i totally have an obsession.... I have tons of the old bail jars. I actually have a lot more room in my new kitchen and I have a crate of bail jars in the basement that I can now start using. Plus i buy every cute glass jar I find at flea markets and things LOL Link to post Share on other sites
Fenderbender 1023 Posted January 4, 2013 Share Posted January 4, 2013 Here s part of a post i made from the topic "breakfast ideas" " if you can find them dried you can lightly toast and grind or buy it already ground mix equal parts, mild New Mexican red,mild New Mexican green,guallio,ancho,Hungarian smoked cherry,and,chile de arbol..... Then adjust heat to your liking with habanero. That's my 8 chile blend.... Very smokey and rich and not to hot if you don't add to much habanero For all purpose chile powder I take 5 parts of the blend to one part toasted and ground cumin seed,1/2 part toasted ground coriander, 1/2 part epazote powder.... I love this on just about everything" Link to post Share on other sites
afalast 14 Posted January 4, 2013 Author Share Posted January 4, 2013 Sounds awesome! I live in Houston, so I should have access to lots of chilies! Link to post Share on other sites
angekfire 36 Posted April 16, 2013 Share Posted April 16, 2013 I also make my own taco seasoning (recipe from MDA, but I cut out the salt), but sometimes I add either cinnamon or chipotle powder to it. The cinnamon brings a bit of a sweetness in it, but I only really use that on chicken. The chipotle I find a bi more versatile and will add that to anything. I also have a spice blend I use for sweet potatoes that would be similar to a pumpkin pie spice, but I'd imagine would be whole30 compliant. I don't really measure it, I usually eyeball it. It likely amounts to about: -4 parts cinnamon -2 parts nutmeg -2 parts ginger -1 part clove -1 part allspice I also use it on chicken occassionally, but mostly sweet potato. I usually just use butter (when not on whole30) on the sweet potato and the spice, but for whole30 I'm sure I'll try it with Ghee or maybe even drizzled with coconut oil. Also works well with shopped pecans. I use it on mashed sweet potato, baked sweet potato, roasted sweet potato rounds or cubes...really just about anything sweet potato. Link to post Share on other sites
Keianna 112 Posted April 16, 2013 Share Posted April 16, 2013 Definitely pick up Practical Paleo from the library or bookstore. She has about 10-15 different spice blends in there and they are good. Use them all the time. Link to post Share on other sites
KimH 2 Posted April 16, 2013 Share Posted April 16, 2013 I did a blog post with recipes for chili, taco, jerk, and cajum DIY seasoning mixes. They all have only spices in them, no extra chemicals or anything. http://too-much-time.com/2013/01/4-easy-diy-spice-blends.html Link to post Share on other sites
angekfire 36 Posted April 16, 2013 Share Posted April 16, 2013 I just checked out your blends, Kim. They look good, but I did notice your chili seasoning has sugar in it, so it doesn't look compliant. I'm sure you could leave it out, but just thought I'd mention it. Link to post Share on other sites
GLC1968 583 Posted April 16, 2013 Share Posted April 16, 2013 I love the 'smoky blend' from Practical Paleo and the 'Italian sausage seasoning' from Well Fed. I use both of those at least a couple of times a week. I'm also a huge fan of 'Sunny Paris' seasoning from Penzy's. I know you were asking for make-at-home blends, but this is the one store bought one that I pull out ALL the time. It's amazing on veggies, chicken and eggs. It would probably be good on fish as well, but I haven't tried it yet. Link to post Share on other sites
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