Disclaimer: I found these helpful hints and tips a couple years ago on the web and I’ve always found them extremely useful in the kitchen. Thanks to you mystery chef, whoever you are, for posting these so many years ago!
Coriander
• In a saucepan over low heat, combine vanilla soymilk, honey, coriander and cinnamon for a delicious beverage.
• Add coriander seeds to soups, broths or chili.
• Use coriander seeds when preparing fish.
• Adding ground coriander to pancake and waffle mixes will give them a Middle Eastern flavor.
• Put coriander seeds in a pepper mill and keep on the dinner table so that you and your family can use them at any time.
Dill Weed
• Creamy Dill Dip: Mix 1 cup sour cream, 1 teaspoon each Celery Salt and Dill Weed, and 1/8 teaspoon Onion Powder. Refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables.
• Combine dill weed with plain yogurt and chopped cucumber for a delicious cooling dip.
• Use dill when cooking fish, especially salmon and trout.
• Use crushed in butter to season fish, bread, vegetables or noodles.
• Use dill weed as a garnish for sandwiches.
• Add dill to egg salad, sauerkraut, tomato juice, pickled beets or cottage cheese.
• Mix together chopped potatoes, green beans, and plain yogurt, then season with dill weed.
• Use to prepare pickles and relishes. Follow amounts specified for Dill Seed in your recipes.
• Brush tops of frozen or refrigerator rolls with 1 lightly beaten egg. Sprinkle with Dill Seed. Bake as directed on package.
• Add to salad dressing and sauces.
Mustard Seed
• Classic Potato Salad: Mix 1/3 cup each mayonnaise and sour cream, 1/4 cup each chopped celery and green onions, and 1 1/2 teaspoons each Season-All® Seasoned Salt and Mustard Seed. Add 5 cups cubed cooked potatoes; toss to coat well. Refrigerate until ready to serve
• Mustard seeds can be used as is or can be roasted in a skillet.
• You can easily make your own mustard condiment by first macerating the seeds in wine, vinegar or water. Grind them into a smooth paste, adding herbs and spices such as garlic, pepper, paprika or any others that you prefer to give your homemade mustard its own unique taste.
• Dredge chicken breast in prepared mustard and whole mustard seeds and bake.
• Marinate salmon fillets in a combination of Dijon mustard and white wine.
• Combine prepared mustard with honey and the seasonings of your choice to make a pungently sweet dipping sauce.
• Add a collage of taste and color to rice by sprinkling some mustard seeds on top.
• Use in bread and butter pickles, chow-chow or vegetable relishes.
• Add to sauerkraut, potato salad, coleslaw and boiled cabbage.
• Use when cooking shrimp, fish or crabs.
Crushed Mint
• A cup of fresh mint tea can help to soothe your stomach and your nerves.
• Give fruit salad a unique perk by adding some fresh mint leaves to it.
• Add chopped mint leaves to soups that feature tomatoes; the mint complements the sweet acidity of tomatoes very well.
• Add 1/2 tsp. to 4 cups fruit salad or chocolate cake recipe.
• Can be used dried or frozen to flavor and garnish pork roasts, vegetables, jelly sauces, jellos and creamy desserts.
Caraway Seed
• Caraway Cheese Spread: Mix 1 container (12 ounces) cheddar cheese spread (at room temperature), 2 teaspoons Minced Onions and 1 1/2 teaspoons Caraway Seed until well blended. Serve with crackers and/or vegetables.
• For enhanced flavor, lightly toast Caraway Seed before use in cheese dishes, eggs, barbecue sauce, salad dressing or potato salad.
• Caraway Seed is great for use in sauerkraut, soups, and stews; add Caraway in the last 15 minutes of cooking for best flavor.
• Sprinkle Caraway Seed lightly over spice cakes before baking. Mix 1/4 cup melted butter with 1 to 2 teaspoons Caraway Seed; spread on French bread or pour over green beans.
• It is certainly a tasty combination that can be used to flavor vegetables, chicken and fish dishes.
• Make a cup of warming and soothing Caraway tea by boiling seeds in water and then letting them steep for 8-10 minutes.
• Take plain brown rice and magically give it special pizzazz by adding caraway seeds, dried apricots and almonds.
Savory
• Savory will enhance fish, vegetables, cheese and eggs, pea soups, beans and many other dishes.
• The fresh leaves serve as a pleasant garnish.
• You might try slipping a bit into your next tomato sauce. Savory combines well with other herbs, bringing out each flavor without overwhelming.
• Perfect for rubbing on pork roast.
Paprika
• Home-style Pork Chops: Mix 1 teaspoon Paprika, 1/2 teaspoon each Thyme Leaves and salt, and 1/4 teaspoon Black Pepper. Sprinkle on both sides of 4 pork chops. Heat 1 tablespoon oil in large skillet on medium heat. Add pork chops; cook 8 minutes or until desired doneness, turning once.
• The next time you make healthy sautéed vegetables, add some paprika to turn up the spice.
• Add paprika to your favorite corn bread recipe to give it an extra spark.
• Add paprika to yogurt and use as a condiment or dip.
• Add paprika to your favorite tuna salad recipe.
• If your curry dishes need a little extra zip, try adding some paprika.
• Sprinkle on eggs, potatoes, fish and chicken.
• Paprika together with olive oil, garlic, coriander, peppermint, tomatoes and caraway to make your own version of Harissa, a Tunisian red paste. It somewhat resembles chili sauce. It is often eaten with pasta, on sandwiches, on meat and in soup.
Bay Leaves
• Bay leaves are frequently used in soups, fish and meat dishes or marinades and vegetables.
• Bay leaves will always add more flavor when you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, chowder and chili, a Bay leaf can be added for a more pungent flavor.
• Use in long-simmering sauces and slow cooker recipes.
• Use to make pickled beets.
Oregano• Pizza Turkey Burgers: Mix 1 pound ground turkey, 1 teaspoon each Ground Oregano and Garlic Powder, and 1/4 teaspoon each Ground Pepper and salt. Shape into 4 burgers. Broil or grill 15 minutes or until cooked through, turning once. Top each burger with pizza sauce and shredded mozzarella cheese. Cook 1 minute longer or until cheese is melted.
• Oregano, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
• Aside from just tomato dishes, use oregano in vegetable or bean dishes or try fresh leaves tossed into your next salad. And add oregano to salad dressings.
• Next time you enjoy a slice of pizza, spaghetti or barbecue sauce add some fresh oregano.
• Oregano goes great with sautéed mushrooms, onions, eggplants and zucchini.
• Fresh oregano makes an aromatic addition to omelets.
• Sprinkle some chopped oregano onto homemade garlic bread.
• Use 1/2 teaspoon to ground beef, meat loaf, chicken, pork, lamb or fish.
• Add to pot roast or beef stew.
Delight in Spices- Part 2
Delight in Spices- Part 3
