Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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4    each jalapeno chile pepper — dried

2    tablespoons coriander seed

2    teaspoons cumin seeds

1    teaspoon cardamom seeds

¼    teaspoon whole clove

4    tablespoons paprika

1    teaspoon ground ginger

1    teaspoon allspice

1    teaspoon cinnamon

½    teaspoon turmeric     

Remove the stems from the peppers and discard. Coarsely chop the peppers and set aside. In a small frying pan over low heat, combine coriander, cumin seeds, cardamom seeds, cloves and peppercorns. Toast lightly, stirring, for about 5 minutes, watching carefully so it doesn’t burn or scorch. Remove the pan from the heat and cool. In a clean coffee grinder, combine chopped chile peppers, toasted seeds and spices, and paprika, ginger, allspice, cinnamon, and turmeric. Grind until the mixture is finely pulverized. If not using immediately, store the spice rub in an air tight jar.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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2    teaspoons cumin seeds

1    tablespoon green peppercorns in brine — drained and rinsed

1    cup fresh herbs (parsley, mint, chives, cilantro, etc)

3    tablespoons lemon-steeped olive oil

Crush the cumin seeds using a mortar and pestle. Add the rinsed peppercorns and break them up a bit. A mixture of fresh herbs including parsley, mint, chives, and cilantro can be used. Wash and clean the herbs. Put the herbs in a food processor with the cumin seeds, peppercorns, oil and process until the herbs are finely chopped. Season to taste. Chill until ready to serve.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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Grated peel and juice of 1 lemon

3    tablespoons olive oil

2    tablespoons fresh sage — minced

or

1 ½    teaspoons sage — dry

2    cloves garlic — minced

½    teaspoon salt

¼    teaspoon black pepper

Combine all ingredients in small saucepan; cook and stir over medium heat 4 minutes. Use immediately as baste for turkey or chicken.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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8    medium scallions — coarsely chopped

2    tablespoons ginger root — grated fresh

1    each red chili peppers — seeded

¼    cup brown sugar

2    tablespoons tamarind — concentrate or paste

2    tablespoons lime juice — fresh

2    tablespoons coarse salt

1    tablespoon tomato paste

2    teaspoons curry powder

1    teaspoon ground allspice

In a blender, mince the scallions, ginger, and chili. Blend well. Add the remaining ingredients and mix until a well developed paste. Store in an air tight container and refrigerate.

Serving Ideas: Salmon, shrimp, whole chicken, pork tenderloin and beef.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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5    tablespoons black peppercorns — fresh-ground

3    tablespoons onion powder

2 ½    tablespoons coarse salt

2    tablespoons garlic powder

1    tablespoon Worcestershire power — La Chateau brand

2    teaspoons ground ginger

2    teaspoons dry mustard

1    teaspoon sugar

Mix ingredients together and store in dry container.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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¾    cup soy sauce

6    ounces frozen orange juice concentrate

½    cup brewed tea

½    cup sherry

3    tablespoons rice vinegar

2    tablespoons honey

2    teaspoons five-spice powder

3    each garlic cloves — minced

Mix ingredients together and store in refrigerated container.

Serving Ideas: Tuna, duck, shrimp, and lobster.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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1    head garlic — peeled

½    cup Italian parsley — coarsely chopped

¼    cup rosemary — coarsely chopped

2    tablespoons black peppercorns — fresh-ground

2    tablespoons capers

1    tablespoon capers juice

1    tablespoon coarse salt

½    cup olive oil

Put oil to the side. Add all the ingredients and blend well into a paste. Drizzle oil into paste. Store in refrigerated container. Bring to room temperature before use.

Serving Ideas: Lamb chops, beef and fresh bread.

Recipe By: N. Jay Sorensen, RD

Preparation Tim: 0:15

Categories: Herbs and Spices

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Dry Seasoning

3    tablespoons black pepper — coarsely ground

3    tablespoons dark brown sugar

3    tablespoons paprika

2    tablespoons salt

1    teaspoon cayenne pepper

Mop Sauce

1    cup cider vinegar

½    cup water

1    tablespoon Worcestershire sauce

1    tablespoon black pepper

1    teaspoon salt

2    teaspoons vegetable oil

½    teaspoon cayenne

Mix ingredients together and store in dry container. For Mop sauce, mix all ingredients and store in refrigerated container.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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3    tablespoons paprika

2    tablespoons salt

2    tablespoons white pepper

2    tablespoons garlic powder

2    tablespoons onion powder

1    tablespoon thyme

1    tablespoon oregano leaves

1    tablespoon black pepper

1    tablespoon cayenne pepper

Mix ingredients together and store in dry container.

Recipe By: N. Jay Sorensen, RD

Preparation Time: 0:15

Categories: Herbs and Spices

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2    tablespoons granulated garlic

2    tablespoons granulated onion

1    tablespoon cayenne pepper

2    teaspoons white pepper

1    tablespoon black pepper

4    tablespoons salt

4    tablespoons paprika

3    tablespoons brown sugar — packed

Mix ingredients together and store in dry container.