Cuban Sazon (Whole 30)

In this crazy time a lot of food bloggers are left wondering what they should post or if they should post at all. Some are stopping posting thinking it seems disrespectful in these time of possible food limitations to keep posting recipes. Other bloggers are doing their best to post easy recipes using common pantry ingredients.

I will admit to being in the first category for a long time. Then I realized what I need most is to keep to my routine as much as I possibly can in this crazy time. A big part of my routine is this blog, looking for recipes, adapting recipes, testing recipes and posting recipes. When I am not doing those things it is way too easy to become overwhelmed and anxious about current events. So I am going to keep posting recipes, and about books I am reading, movies and shows I am watching, my crazy animals and what ever is making me happy in this crazy time. I hope that they will make you happy too.

First up is a simple seasoning blend using common spices. I have tried as a rub on turkey cutlets, added to ground beef and over vegetables. It’s a great way to add flavor to your meal when other ingredients are scarce.

Cuban Sazon

Adapted From The Made Whole, Made Simple Cookbook

2 TBS garlic powder

2 TBS onion powder

1 TBS dried parsley

1 TBS ground cumin

1 tsp dried oregano

1 tsp ground black pepper

Combine all of the ingredients in a small bowl; mix well. Store in an airtight container in a cool, dark place.

English Style Madras Curry Powder


If you went to India and asked someone about finding some Madras curry powder no one would know what you were asking for.  Madras curry powder doesn’t actually exist in India.  It was created by the British in the 18th century to help them recreate the curries they had in India when they come back to England.

If you like your curries hot, this is the spice blend for you.  If you like milder curries go easy on this spice blend. You have been warned.

English Style Madras Curry Powder


1 TBS coriander seed

2 tsp cumin seed

1/2 tsp whole cloves

1/2 tsp fenugreek seeds

1/2 tsp black peppercorns

5-7 dried red Thai chilies

1 tsp ground tumeric

Mix everything together except the ground turmeric, and grind in a spice grinder or a mortar  and pestle.  The texture should be similar to course ground black pepper.  Add the tumeric and mix well.  Store in an airtight container for 1 month.