italian essentials: spicy dry mix

Name: Italian Essentials: Spicy Dry Mix
Prep time: 5 min
Cuisine: Italian
Ingredients: ## PLAN/PURCHASE; 2 tablespoon(s) dried parsley; 2 tablespoon(s) garlic powder; 2 tablespoon(s) dehydrated onions, crushed; 1 tablespoon(s) salt, kosher variety; 1 tablespoon(s) black pepper, freshly ground; 2 teaspoon(s) dried basil; 2 teaspoon(s) dried oregano; 2 teaspoon(s) dried fennel seeds; 2 teaspoon(s) paprika, hot, mild, or sweet, your choice; 1 teaspoon(s) crushed red pepper flakes

36 Pinches 10 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 18, 2019

Whenever I can, I do my best to make things from scratch. This might not always possible; however, I try. You see, I am blessed to be living in Kansas, where I am just a stone’s throw from ranches that raise grain-fed cattle, pork and free-range chickens; to farms that produce organically-grown veggies and herbs. One of the things I love to do is create my own spice mixes. They are better for you, because you know what is in them, and you can choose how to customize them for your own personal tastes. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time

method No-Cook or Other

yield Several

Ingredients

PLAN/PURCHASE
2 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons dehydrated onions, crushed
1 tablespoon salt, kosher variety
1 tablespoon black pepper, freshly ground
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried fennel seeds
2 teaspoons paprika, hot, mild, or sweet, your choice
1 teaspoon crushed red pepper flakes

How To Make italian essentials: spicy dry mix

Step 1

PREP/PREPARE

Step 2

Spices: Let us face it, dehydrating and making your own dry spices is not everyone’s cup of tea. So, when you go to the store to pick up a few jars, try to pick up “organic” if you are able. Then, make sure you store them a a cool, dark place away from any light… like a cupboard. Another thing, if you are working on a recipe, and it calls for 1/8 teaspoon, of dried hog wart root, do you really want to purchase a whole bottle, for 1/8 of a teaspoon of something you may not ever use again? Ask yourself two questions: 1. If I leave it out, will it greatly impact the recipe? If the answer is no; leave it out. 2. Is there something that I have that might make a good substitute… Use it. We have a wonderful store in Wichita, called: The Spice Merchant, and you can purchase freshly ground spices in almost any quantity you desire. You might want to check out if you have a store like that.
Step 3

If you are using this spice for ground beef, do not add the salt. Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together. It gives the interior of the burger a springy, slightly mushy mouth feel. A springy bite is good for pork, and even chicken, but not for a tender burger. So wait to salt your burgers until just before they hit the pan or grill.
Step 4

How much to use? Generally speaking use two tablespoons per pound (.45kg) of protein. You might go lighter on things like chicken, and/or veggies.
Step 5

Gather your ingredients (mise en place).
Step 6

Mix all the ingredients together, and store in a jar with a tight-fitting lid until ready to use.
Step 7

Chef’s Note: This spice will store for 8 - 10 months.
Step 8

PREP/PREPARE
Step 9

Use with ground, beef, chicken, sprinkle it on sautéing veggies. Have fun with it. Enjoy.
Step 10

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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