Shawarma Spice

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Apparently,  I disappoint some people when I post spice blends.  I am going to keep doing it though, because I find it really annoying when blogs post a recipe with a spice blend and assume everyone will have easy access to it. This is just enough of the spice blend to flavor the Ground beef Shawarma and Rice recipe that is coming tomorrow.

Shawarma Spice

adapted from Two Sleevers

1 tsp dried oregano

½ tsp ground cinnamon

¼ tsp ground all spice

¼ tsp ground cayenne

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

Mix all ingredients together in a small bowl. Mix well. Store mixture in a airtight container in a cool, dry place. 

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Thanksgiving Round Up 2017

 

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Thanksgiving is only 18 days away.  Since I was planning on doing a Whole 30 in November, I planned a Whole 30 Thanksgiving feast.  I still plan on posting those recipes this month even though I am not doing a Whole 30.   For those of you not interested in Whole 30 Thanksgiving recipes, I am posting a round up of all the Thanksgiving recipes I have posted since the beginning of A Solitary Feast so you can plan your holiday meal.  I hope you can find things to enjoy.

Brown Sugar Rubbed Turkey Breast

Wildrice Stuffing With Cranberries And Walnuts

Balsamic Honey Brussels Sprouts

Scoop And Bake Dinner Rolls

Cranberry Pie

Spiced Cornish Game Hens

Homemade Stuffing

Mashed Potatoes and Gravy

Classic Green Bean Casserole

Cranberry Sauce

Pumpkin Pie

 

Roasted Nuts (Whole 30)

Lately , I find myself obsessed with Culver’s Cranberry Bacon Bleu salad.  I want it for every meal.  It’s just iceberg lettuce, bacon, chicken, cucumbers, tomatoes, cranberries and ranch dressing. I am embarrassed to say I pay someone 7 dollars a salad to make it for me.   I know I could make this cheaper, better and Whole 30 compliant by making it myself.   Of course, I could change it up any way I want to.

The first thing I want to add to the salad with a textural element so I decided I wanted to add some nuts.  Being fall, I decided to try my hand at pumpkin spice roasted nuts.   Whenever, I decided to adapt a recipe, I google it and look at a bunch of similar recipes for ideas on how to proceed with mine.   I have had a major problem doing this since doing my first Whole 30.  When I google sugar-free or no sugar added, I get recipes with no cane or beet sugar but added sugars like honey, maple syrup, stevia, Splenda or other natural or artificial sugars.  It is so frustrating!!!  It’s a problem with canned goods, as well as recipes.

I guess I have to do what I have always done and find away to make it myself .  Well, actually,  Mark Bittman found a way to make sugar-free, roasted nuts.  You can use any blend of spices you like.  I used my pumpkin spice blend found here.

Adapted from a recipe by Mark Bittman

Note:  I make these in 1 cup batches because they could be a food with no breaks for me.

1 cup (about 8 ounces,)  raw, unsalted, shelled nuts of your choice

1 TBS melted Ghee

Salt and freshly ground black pepper

Heat the oven to 450°F. In a small bowl, combine ghee, salt and pepper.  Add the nuts and toss to coat. . Line a baking sheet with parchment paper and add the nuts in a single layer.  Roast the nuts, shaking occasionally, until they are lightly browned, about 10 minutes.  Let the nuts cool before serving.  The nuts will crisp up as they cool.

Roasted Spiced Nuts:  Add 1 teaspoon to 1 tablespoon of any spice mixture, like chili or curry powder, to the mix.  Toss the  nuts with the spice at the beginning.

 

Spice Blend Round Up

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Yesterday, a lady who was in  my line started telling me  “hey, look at the bird.  Look at the bird.”  I thought she was a customer who had heard me tell others I had parrots and was kidding around with me.  I looked where she was pointing and sure enough, there was a little sparrow sitting underneath the cart.    It flew off so I yelled at one of my coworkers to watch were it went and make sure no one stepped on it or bothered it till I could get there.   For some reason the first instinct is to run and get a broom and try to sweep it out.  Then after that doesn’t work, there next step is to come and get me because I have parrots I must know how to deal with wild birds too.

In this case, I do but it’s mostly just common sense.  A bird who feels threatened is going to fly up and stay high to get away.  A bird who isn’t feeling threatened is going to stay as still as possible so as not to attracted a predators attention. When the bird goes still is when you can find  a way to gently pick the bird up and take him outside.   That’s what I did.  I took off my vest and gently approached the bird, telling him I just wanted to help.  As soon as I got close enough I gently dropped my vest over him and scooped him up and headed for the door.  I am sure people thought I was nuts walking around talking to my cupped hands but I just wanted to reassure the little guy I meant him no harm and was taking him somewhere he would be safe.  I put him down in the bushes.  He looked at me then flew away.  I felt like I had done a good thing.

I have been making a lot of spice blends to give as gifts lately.  It’s a pain looking through about 350 recipes to find the recipes I need ( I found some of my recipes are not indexed.  I am working on that.) so I thought I would gather them all in one place.

 

 

 

 

 

Greek Seasoning Blend (Whole 30)

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In case you were wondering, I got the package from my mom yesterday.  When the mailman knocked at my door I may have squealed, I was so excited.  I may have a 47 year old body but I have a 5 year old brain.  That 5 year old brain is excited by unexpected presents from my mom.

For Christmas last year, my mom gave me the gift of making me a pot holder for every month of 2017.  My September pot holder was in the box, as well two pillow cases she made to match the quilt she made for my new bed earlier this summer.

There was also a Prefered Savings coupon book.  The book features buy one / get one coupons to restraunts throughout Fargo, West Fargo and Moorhead.  I’ll get to try a lot of places I wouldn’t otherwise get to because of the expense.  My inner foodie is looking forward to that.

Thank you for the presents, Mom.  They brightened up a rather dreary Monday.

Greek Seasoning Blend

1 1/2 tsp kosher salt

1/2 tsp Basil

1 tsp oregano

1/4 tsp thyme

1 tsp garlic powder

1 tsp onion powder

1/2 tsp onion flakes

1/2 tsp dill weed

1/2 tsp ground black pepper

1/2 tsp dried parsley

1/2 tsp rosemary

In a small bowl, combine all the ingredients, mix well.  Store in an air tight container.