Convenience Foods

[frustratedearthmother]

Now that sounds interesting. But, unless you have unlimited access to cow, you're right - sounds pricey. (But good!) Might have to try it the next time roast is on sale.

 

[Britesea]

Here is a recipe that the mother of an old boyfriend taught me, many years ago. She was Puerto Rican, and this is called sofrito; it's a seasoning that is added to all kinds of things- rice, meat dishes...

PUERTO RICAN SOFRITO
2 onions, chopped
2 yellow bell peppers, chopped (if you can find them, aji peppers are the authentic choice)
2-3 cloves garlic, chopped fine
2-3 bunches of cilantro, chopped

Combine the onions and peppers in your blender and pulse to chop very fine (or you can use a mortar and pestle, like she did). Then add the garlic and cilantro, and continue to process until it resembles a pesto in texture. Put dollops into an ice cube tray and freeze, then pop them out and store int a zip lock in the freezer until ready to use.

Here's a recipe I like to make with it:

Pork Sofrito
1 pint jar of canned diced pork
2-3 potatoes, cubed (leave the skin on for more nutrition)
1 envelope of Sazon Goya (or you can make your own and avoid the MSG!)
1/2 small can tomato sauce
Cumin to taste (I use about 1/2 tsp)
dash of black pepper
salt to taste

Put the pork and potatoes in a saucepan with just enough water to cover. Simmer until the potatoes are tender, then add the remaining ingredients and simmer a few more minutes until the flavors develop. Serve over rice.

To make your own Sazon Goya:
Mix together 1 Tbsp each of
Salt
Black Pepper
Garlic Powder
Ground Coriander
Cumin
Oregano
Annatto seed, ground (you can find annato seed in the hispanic section of most grocery stores, but if you can't just leave it out. It mostly just adds an appetizing red color, and just a little bit of taste)
1 1/2 teaspoons equals 1 packet

 

[Britesea]

COPYCAT LAWRY’S SEASONED SALT

2 tbsp salt
2 tsp sugar
1 tsp ground celery seed (or ¼ tsp celery salt)
½ tsp paprika
¼ tsp turmeric
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp cornstarch
Pinch of cinnamon

 

[Britesea]

I love this mustard recipe; as far as our family is concerned, it tastes better than Grey Poupon. It's quite hot when you first make it, but mellows with time.

3/4 cup hot mustard powder
1/4 cup very cold water
1 cup cider vinegar
1 cup dry white wine
1/2 cup minced yellow onion
1/4 cup minced shallots
3 tablespoons minced garlic
1 bay leaf
2 teaspoons whole black peppercorns
4 whole juniper berries
2 tablespoons cold fresh lemon juice
2 teaspoons kosher salt
2 teaspoons sugar

In a bowl, stir together mustard powder and water to make a paste.
In a saucepan, combine vinegar, wine, onion, shallots, garlic, bay leaf, peppercorns and juniper berries and bring the mixture to a simmer over moderate heat. Simmer mixture until reduced by two thirds (I use the handle of a wooden spoon to measure this). Strain mixture, pressing with a wooden spoon to get as much of the liquid as possible, and chill.
Stir the chilled vinegar reduction into the mustard paste. Add the lemon juice, salt and sugar and stir to combine. Let mixture stand for at least 20 minutes. Transfer the mustard mixture to a saucepan and bring to a simmer over low heat; cook for 15 minutes. Remove from heat and allow to cool. Transfer to a sterile jar and seal tightly and store on a dark, cool shelf for at least a month or up to 6 weeks before using. (there have been times when we've used it sooner, and it's ok, but it is hotter, and the flavor is less well developed).
Once this is opened, keep it in the refrigerator, where it will keep for 6 months.
Yields about 2 cups.

 

[Hinotori]

A website I'd found long ago that has links for all sorts of seasoning mixes. http://cheaphealthygood.blogspot.com/2008/02/save-money-on-seasonings-myom-make-your.html

 

[Denim Deb]

I know what I'll be trying in my spare time.

 

[Britesea]

The best part of making your own is the freshness. If you use whole spices and grind them up when you make your mix, it's even better (like using fresh ground coffee beans, or freshly ground wheat flour). I do this so often that I ended up wearing out my electric coffee grinder and went out and bought a really good mortar and pestle. It's about 6" across, weighs something like 25 pounds, made of granite and it does the most amazing job. It's also a lot easier to clean than the electric grinder was- just a quick wipe with a damp cloth most of the time. Unlike the electric c***, this will probably outlive me. I just hope one of my kids will appreciate what a fine tool it is and keep it rather than it ending up in the dump.

 

[ChickenMomma91]

Allspice Alternative
1 part nutmeg
1 part cinnamon
1 part cloves

place in jar and shake well

 

[ChickenMomma91]

Chili Powder
1 tsp paprika
2 tsp cumin
1 tsp cayenne
1 tsp oregano
2 tsp garlic powder

place in jar and shake well

 

[ChickenMomma91]

Poultry Seasoning
2 3/4 tsp rosemary
1 1/2 tsp ground thyme
1 tsp basil
1/2 tsp nutmeg
1/2 tsp black pepper
2 tsp marjoram

place in jar and shake well