In December, I wrote an article about some healthy substitutes that will save you money and also allow you to control the amount and type of product that goes into them. The first one is one that I’ve used often and it’s wonderful to sprinkle onto a roast in the crock-pot or oven and allow to cook slowly. I have used the pre-packaged mix for years, until I started reading ingredients more closely. So, without further ado, our first is:
Onion Soup Mix
- ¼ c. onion flakes (dried)
- 2 Tbsp. beef bouillon (granules)
- ¼ tsp. onion powder
- ¼ tsp. parsley flakes
- 1/8 tsp. celery seed
- 1/8 tsp. paprika
- 1/8 tsp. pepper
Stir together. Use as a substitute for an envelope of soup mix. *Note: 0 sodium, high fructose corn syrup or MSG
Over the years, I got lazy mixing my own spices for some recipes and relied on pre-packaged mixes, much like I did with the onion soup mix. Again, when I started reading labels, I realized I couldn’t pronounce some of the ingredients and knew there didn’t need to be sugar in it. So, this is a new mix I’m using that I really like:
- 1/2 cup chili powder
- 1/4 cup garlic powder
- 3 tablespoons onion powder
- 1/4 cup oregano
- 2 tablespoons paprika
- 1/4 cup cumin
- 1 tablespoon thyme
To Make: mix all ingredients and store in an airtight container. 1/4 cup of mix=1 package of store bought chili seasoning. Great for all types of chili.
The last one I want to share this time around is a favourite for seasoning many different things, from salads to entrees.
In a jar, combine the following…
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp white sugar (or omit & sweeten your dressing to taste with whatever sweetener you like)
- 2 Tbsp dried oregano
- 1 tsp freshly ground black pepper
- 2 tsp dried basil
- 1/4 tsp dried thyme
- 1 tsp dehydrated onion flakes
- 1/2 tsp celery salt
- 1/2 tsp dried mustard powder
- 1 Tbsp salt
Store in the cupboard for up to a year (you’ll love using it, so it won’t last that long).
To make a batch of dressing, put 2 tablespoons of the mix to a mason jar and add 2 tablespoons of water, 1/4 cup of vinegar (I use red wine) and 1/2 cup of olive oil (or any oil, really). Shake well and adjust the seasoning to taste. A tablespoon or so of Parmesan cheese would really knock it out of the park. Store the dressing in the fridge for a few hours before serving and use within a few days.
The dry mix also makes a great seasoning for potato wedges and even pork chops and grilled chicken.
If you have any mixes to share, I’d love to hear them, I’m always looking to add to my repertoire and I know the others reading here would appreciate it.
*Onion soup mix photo by Taste of Home; Chili seasoning photo by:RnRMama