My son adds a warning in his meatloaf recipe to “be considerate” since cayenne pepper figures prominently in the ingredients when he makes it his favorite way.
My version of it would be considerably tamer than his regarding the pepper (and mine would be gluten-free) but the concept of seasoning combinations reminded me how much I like having made up some personalized seasoning blends for my husband and me.
Do you have a favorite combination of herbs and spices and other seasonings you most often put on your food? Do you like a certain garlic salt, or seasoned salt, or pepper mix? When you use that, do you still usually add something else, too? The same addition almost every time?
I do. In fact, after looking once again through my spice cabinet to pull the same things out that I use almost daily for my husband’s relatively mild dishes…and then pulling still more out to add to mine, I thought there should be an easier way!
At times I’ve looked for recipes to imitate a popular national brand seasoning so I can be sure it’s gluten-free. Rather than go to that trouble, when I still often add other seasoning to suit us, I mixed up two separate seasoning blends. Not only can I be sure these are gluten-free, they can be whatever else I want them to be, like dairy-free, egg-free, low-carb, nut-free, soy-free, sugar-free – however I want to make them. And, if we tire of them, next time I can make them different.
Gluten-Free Personalized Seasoning Blends
Seasoning Blend for Al
4 Tablespoons Salt
1 Teaspoon Ground Pepper
4 Tablespoons Dried Parsley
2 Teaspoons Garlic Powder
1 Teaspoon Celery Seed, Ground
Mix together in a bowl or in food processor. This milder one was mixed first so that none of the extra peppers get into it from the food processor.
Seasoning Blend for Pat
(adapted from Emeril’s Cajun Spice Blend)
1 Tablespoon Cayenne
1 Tablespoon Ground Black Pepper
2 Tablespoons Dried Basil, Chopped
1 Tablespoon Dried Oregano (Emeril = 2)
1 Tablespoon Garlic Powder
2 Tablespoons Onion Powder
2 Tablespoons Paprika (Emeril = 2)
1 Tablespoon Salt (my addition; Emeril = 0)
Mix all ingredients in a bowl or food processor until well combined.
Having these on hand makes my cooking time shorter – and easier. I can sprinkle some right on each of our scrambled eggs or fish fillets or chicken. You can actually see some of it on this salmon I cooked recently. Another idea would be to season roasted pumpkin seeds like Amy’s recipe at Simply Sugar and Gluten-Free.
You could completely leave out any salt, but I did put some in the blend. Not only do we both use salt, but it will help preserve the mixture. I don’t use as much as I could since I want some leeway for already having salt in the food, like from bouillon, for example.
So the next time I hear about my son’s meatloaf, tempting me with the “burst of flavor” that a bite into that peppery crust would bring, I’ll have just the mix to sprinkle on mine, custom-made just for me.