Category Archives: Spice Mix

Basics, Projects, Spice Mix

Homemade Bouillon Powder

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Challah

Prep Time15 minutes
Cook Time45 minutes
Rise4 hours
Total Time5 hours
Course: Bread
Cuisine: American, Jewish
Keyword: Bread
Servings: 2 medium loafs
Calories: 1170kcal

Ingredients

Percents

  • 100 % bread flour
  • 1.9 % salt
  • 1 % active dry yeast
  • Saffron
  • 4 % honey
  • 2 large eggs
  • 7.5 % olive oil
  • 34 % water about 105ºF

Weight

  • 500 g bread flour
  • 9.5 g salt
  • 5 g yeast
  • Saffron
  • 20 g honey
  • 2 large eggs
  • 37.5 g olive oil
  • 170 g water about 105ºF

Volume (US)

  • 4.25 cups bread flour
  • 3.5 tsp salt
  • 1.5 tsp active dry yeast
  • 1 tbsp honey or just under
  • 2 eggs
  • 3 tbsp olive oil
  • ¾ cup water about 105ºF

Egg wash and toppings

  • 1 egg
  • 1 tbsp water
  • Pinch of salt
  • Poppy seeds optional
  • Flake salt optional
  • Sesame seeds optional

Instructions

  • Measure out all of the ingredients into a mixing bowl. You may want to dissolve the yeast and honey together in the warm water, but you don’t need to unless you need to proof the yeast. (Active dry yeast only needs proofing if you’re unsure if it’s still active.) Also, keep the yeast and salt from directly touching before it comes together. Make sure you crumble up that saffron and add to the mix.
  • Once in the bowl together, add the paddle attachment and turn on the mixer to the first speed for a few minutes until everything comes together. Then switch to the dough hook and continue mixing for 3 minutes on low speed. Then turn to second speed and knead for about 6 minutes. You may need to scrape the dough from the dough hook occasionally, if it’s getting stuck on the middle. The long mix here is to properly develop the gluten network. The dough will be stiff.
  • If you’re making the same day: Set the dough aside in a covered bowl somewhere that is about 78-80ºF, like a cold oven with the light turned on. After one hour, degas once by gently pressing out the fermentation. Then leave for another one hour.
  • If you’re refrigerating for an overnight rise: leave the dough at about 75ºF and degas the dough. Then cover well with plastic (or equivalent seal) and refrigerate. Degas twice more over the next few hours. Leave for 1-2 days. You can proceed to the next step directly after removing from the fridge.
  • After the first fermentation is done, divide the dough into three pieces, if making an exceptionally large three-strand bread, or six pieces if you’re making two medium-size loafs. (Or some other number of strands.) Allow to rest on an unfloored work surface, covered with plastic. After about 15 minutes, roll out the strands and form the braids. (If the dough tears while you roll, allow it to rest under plastic for several minutes and try again.)
  • Once braided, allow to ferment again for two hours at about 76ºF. (I do not recommend the oven, because mistakes can happen here when you start to preheat the oven.)
  • In the last 20-30 minutes of the rise, pre-heat the oven to 380ºF. As you’re nearing completion of the final fermentation, prepare an egg wash by mixing one egg with 1 tbsp water and a light pinch of salt.
  • Once ready to place in the pre-heated oven, uncover the loafs and brush with the egg wash. Top with your chosen topping (flake salt, poppy seeds, sesame seeds) and bake.
  • Baking time varies, but should be about 30-40 minutes for the average loaf. You want a nice brown top and for it to have a hollow sound when you knock on the bottom.

Notes

Nutrition is per loaf. Makes a dozen or more slices, typically.

Nutrition

Calories: 1170kcal | Carbohydrates: 191g | Protein: 37g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1915mg | Potassium: 340mg | Fiber: 7g | Sugar: 9g | Vitamin A: 243IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
Nutrition Facts
Challah
Amount Per Serving
Calories 1170 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 5g31%
Trans Fat 0.01g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 164mg55%
Sodium 1915mg83%
Potassium 340mg10%
Carbohydrates 191g64%
Fiber 7g29%
Sugar 9g10%
Protein 37g74%
Vitamin A 243IU5%
Vitamin C 0.1mg0%
Calcium 67mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Projects, Snack, Spice Mix

Cheddar and Sour Cream Seasoning

This is an excellent topping for popcorn, or other uses to be determined. It satisfies that taste I crave for Ruffles potato chips and is probably slightly better for me than the potato chip version when put on popcorn.

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Cheddar and Sour Cream Seasoning

Prep Time5 minutes
Total Time5 minutes
Course: Ingredient
Cuisine: American, Vegan
Keyword: Spice Mix
Servings: 12 servings

Equipment

  • Small food processor (or spice grinder)

Ingredients

  • ¾ cup nutritional yeast flakes
  • ¼ cup soymilk powder not protein powder
  • 3 tbsp tomato powder
  • 2 tbsp onion powder
  • 1 tbsp salt fine-grained is better here
  • ½ tbsp lactic acid powder vegan
  • ½ tsp dry ground mustard
  • ½ tsp garlic powder
  • ½ tsp paprika

Instructions

  • Add all ingredients to a small food processor or spice grinder and blend until it's a fine, well-mixed powder.
Basics, Spice Mix

Sam’s Southwest Seasoning

I settled on “Sam’s Southwest Seasoning” for this mix because, well, calling it either “taco” or “Mexican” seasoning felt inaccurate.

If you mix a big batch in advance, about 1 tbsp is what you want to use for most meals. 1 tbsp is good for ¾ dry beans, for example.

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Sam’s Southwest Seasoning

Prep Time10 minutes
Total Time10 minutes
Course: Ingredient
Cuisine: Southwest, Tex-Mex
Keyword: Spice Mix
Servings: 24 servings
Calories: 32kcal

Ingredients

  • 6 tbsp ground cumin
  • 4 tbsp chipotle
  • 4 tbsp dried oregano
  • 2 tbsp smoked paprika
  • 2 tbsp ground coriander
  • 1 tbsp salt
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp red pepper flakes

Instructions

  • Crush spices as needed. Mix spices together and store in an air-tight container.

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 306mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 3mg
Spice Mix

Sazón (Puerto Rican Spice Mix)

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Sazón

Puerto Rican spice mix
Prep Time5 minutes
Total Time5 minutes
Course: Ingredient
Cuisine: Puerto Rican
Keyword: Spice Mix
Servings: 2 servings
Calories: 43kcal

Ingredients

  • 1 tbsp ground coriander
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp ground annatto or ½ turmeric, ½ sweet paprika
  • 2 tsp oregano
  • 1 tsp onion powder
  • 1 tsp ground black pepper

Instructions

  • Mix the spices together. Store.

Nutrition

Calories: 43kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 181mg | Fiber: 3g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 3mg
Basics, Spice Mix

Pique (Puerto Rican Vinegar Sauce)

This sauce is perfect for Puerto Rican dishes.

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Pique

Puerto Rican vinegar sauce
Prep Time15 minutes
Cook Time15 minutes
Pre-soaking2 days
Total Time2 days 30 minutes
Course: Ingredient
Cuisine: Puerto Rican
Keyword: Sauces
Servings: 4 cups
Calories: 45kcal

Equipment

  • Food processor
  • Fine-mesh strainer

Ingredients

  • 3 jalapeños
  • 2 cups white vinegar
  • 20 dried chile de arbol peppers
  • 3 cloves garlic
  • 1 medium shallot 2 tbsp chopped
  • 1 large carrot ¼ cup sliced
  • 2 tbsp rice vinegar
  • 2 tbsp salt
  • 1 tsp ground black pepper
  • 3 serrano chiles

Instructions

  • Remove the stems from the jalapeño peppers and cut halfway through the peppers (as in, not all the way through), leaving them whole. Place the 2 cups white vinegar in a large bowl (that can be tightly sealed) and add the scored peppers. Let them soak, covered, for 48 hours. Then discard the peppers.
  • Peel the 3 cloves garlic. Chop the shallot until you have about 2 tbsp. Chop the carrot until you have about ¼ cup.
  • In a small pot, combine the 20 dried chiles, garlic cloves, onion, and carrot. Add about 2 cups water until the vegetables are just covered. Bring to a boil, then simmer for 10 minutes, until the carrots have softened. Pour the vegetables through a fine-mesh strainer, reserving the cooking liquid.
  • Transfer the vegetables to a blender, then add the 2 cups vinegar from the jalapeños, the 2 tbsp rice vinegar, 1 cup of the vegetable cooking liquid, the 2 tbsp salt, and 1 tsp ground pepper. Process until completely smooth and blended. Taste, and add vinegar or more cooking water if needed to reach the desired acidity.
  • Pour the pique sauce into bottles or mason jars for storage and add one whole serrano chile to each bottle to soak. The sauce can be used immediately, but the flavor improves after a few days of rest.

Nutrition

Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3505mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3166IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
Basics, Dairy-Free, Spice Mix

Enchilada Sauce

This recipe contains all of the spices you may want to use to make enchilada sauce. You certainly don’t have to use all of them, but it’s clear that you must use the primary spices.

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Enchilada Sauce

Course: Ingredient
Cuisine: Tex-Mex
Keyword: Enchiladas
Servings: 4 servings
Calories: 141kcal

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp flour all-purpose or whole wheat flour
  • 1 tbsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp chipotle chili powder
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp sumac
  • ¼ tsp harissa
  • ¼ tsp salt
  • Pinch of cinnamon
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 tsp vinegar white or apple cide
  • Black pepper to taste

Instructions

  • Everything comes together quickly, so measure out everything before starting. Place all dry ingredients (flour and spices) into a small bowl and place it near the stove. Place the 2 tbsp tomato paste and 2 cups broth near the stove as well.
  • In a medium-sized pot over medium heat, warm the 3 tbsp oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient.
  • Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  • Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
  • Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.

Nutrition

Calories: 141kcal | Carbohydrates: 10g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 727mg | Potassium: 177mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
Nutrition Facts
Enchilada Sauce
Amount Per Serving
Calories 141 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Sodium 727mg32%
Potassium 177mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 1380IU28%
Vitamin C 2mg2%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.