Recipes

Season salts have come up a lot in other threads, so I thought I'd share the basics of a few of the mixes I make on my own that I've modified from various recipes I've found over the years. For mixes requiring salt, I usually replace about a quarter of the total amount with a salt substitute. These recipes also exclude corn starch, MSG and other additives you might have a desire to avoid.

GREEK SEASONING: This recipe modifies Cavender's brand. 1.5tbsp dried oregano, 1.5tbsp sweet paprika powder, 1.5 tbsp garlic powder, 1tbsp onion powder, 1.5tsp salt, 2tsp beef bouillon powder, 2tsp black pepper, 2tsp dried parsley, 1tsp dried thyme, and a smidge (1/4tsp to 1/2tsp) of ground cinnamon, granular sugar and ground nutmeg.

CREOLE CAJUN SEASONING: This recipe attempts to recreate a Fresh & Easy brand that we can no longer get. 4tbsp paprika, 2tbsp smoked paprika, 3tbsp onion powder, 3tbsp garlic powder, 2tbsp white pepper, 1tbsp black pepper, 1tbsp cayenne pepper, red pepper flakes (optional to taste), 1.5tbsp dried oregano, 1tbsp dried parsley, 1.5tbsp dried thyme, 1.5tbsp dried basil.

SWEET MESQUITE SEASONING: This recipe modifies the Costco Kirkland brand which I love. 1tbsp paprika, 1/2tbsp smoked paprika, 1tsp cumin powder, 1tsp brown sugar, 1/2tsp garlic powder, 1/2tsp onion flakes, 1/2tsp dried red bell pepper, 1/2tsp dried rosemary, 1/2tsp marjoram, 1/4tsp mesquite flavor powder, 1/4tsp chipotle powder, 1/4tsp chili powder, 1/4tsp sage, 1/4tsp ground mustard seed.

An airline sized kitchen is so you eat n go. Wouldn’t the ramen bits get too hard?

From The Airline Sized Kitchen, Parent and Single Person Line Of Recipes:

Top Ramen tricks all over the place online I know, but one of my favorite easy meal throwbacks from college days (since the kids love ramen and my son is ALWAYS hungry) is I make them forego the prepackaged chemical flavor pack and instead use homemade broth (usually chicken or beef) for cooking the noodles. Then a raw egg thrown in while cooking to add additional protein, and some optional veggies of their choice (normally broccoli, carrots, peas, etc).

Broken up ramen noodle packs also make great Asian croutons for salads toasted up raw with oil and seasoning in a pan.

Come cook for me in my airline sized kitchen.

From the What's For Dinner thread ----------- SPANISH GARLIC SOUP (serves 4): 2tsp olive oil, 4 large garlic cloves peeled, 4 slices stale bread (optional), 1tbsp paprika, 4 cups beef stock, 1/4tsp ground cumin, pinch of saffron strands (optional), 4 eggs, salt and ground pepper to taste and fresh parsley to garnish (optional). Preheat the oven to 450. Heat oil in a large pan. Add whole garlic cloves and cook until golden. Remove and set aside. Fry the bread in the oil until golden (optional), then set aside. Add paprika to pan and fry for a few seconds. Stir in beef stock, cumin and saffron (optional), then add the set aside garlic cloves, crushing the cloves with a back of a spoon. Season with salt and pepper then cook for about 5 min. Ladle the soup into four oven proof bowls and break a single raw egg onto the top of each. Place the slices of bread on top of the egg in each bowl then place in the oven for about 3-4 min until the eggs are set. Garnish (optional) and serve immediately. ----------- ORANGE, OLIVE AND FENNEL SALAD: We do a modified version of a recipe found at thekitchn -dot -com with a store bought bottle of champagne vinaigrette, but you can use whatever dressing sounds good to you.

@mayhem, thank you !

We're messy cooks and the page protectors can be wiped off. ;-)

Plus it was a wedding shower gift for an almost 20 year old that didn't cook much.

I didnt go anything fancy like that. I just printed it out, folded it in half, and stapled it down the middle. Good for up to a 96 or maybe 128 page book.

I did something similar for one of our daughters when she got married.

I typed up 25 or more our favorite recipes from a wide variety of sources and slipped each into a page protector. I filled a binder with the recipes plus the rest of the page protectors (probably purchased a box of 100 but it might have been 50) so she could add magazine clippings or Internet printouts as she and her new husband found their own favorites.

They've been married over 25 years and she still uses her homemade cookbook!

At the request of our kids, I "published" a book of the recipes that I've accumulated over the years in a printed form. As I add new ones I'll make new "editions". It's about 45 tried and trues that they have come to know.

I guess this is among the first "leaving a legacy" things I've done as an increasingly old man.

If you've been curious about what I mean by my secret blend of one herb and four spices, here it is...

Goya Adobo All-Purpose Seasoning, without pepper

McCormick Cajun Seasoning

Store brand oregano

Rib Rack Blackened Seasoning

McCormick Chili Powder Seasoning

The layers go in order, exactly as they are written. Use as much or as little as you choose of each. But, first time trying this combination, do even amounts of everything and then adjust to your preference on future meals.

I added to four of tonight's chicken drumsticks Sweet Baby Ray's Garlic Parmesan sauce, on top of the seasoning and herb. Not bad! Just can't overdo the Garlic Parmesan sauce.

Overall, feel free to try the layered seasoning and herb on any style chicken or other meat and post how you like it. I really want to try this on a grill, but tossed my grill in December 2024 and haven't replaced it yet.

This is a coconut chicken recipe we use that comes out as good as any we've had at any restaurant. You could likely do this with shrimp as well-

I do this as a kind of a production line. Cut boneless breast of tenders into pieces approximately 2" x 1". Dredge those through flour seasoned with salt and pepper, then dip in beaten egg, then finally in mix of about 40% panko bread crumbs, 10% seasoned bread crumbs, and 50% sweetened shredded coconut.

You can deep fat fry them in a fryer or in a pan. Basic, easy, tasty. We usually eat with duck sauce and/or Dijon mustard.

I use this one with a dehydrator. You can vary the spices based on your tastes. I always add course black pepper on the slices before I dry them but that is not necessary. Also if you are going to use a smoker, the liquid smoke can be eliminated.

I use this one Solid Muscle or Sliced Jerky Recipe:

1) Slice 3 pounds of venison round with the grain approximately 1/4" to 3/8" thick. Here is a special secret tip: Freeze the meat for about 60 to 90 minutes prior to slicing will help your slices remain more uniform in thickness.
After drying your jerky, your 3 pounds of start weight will weigh about 1 ½ to 1 ¾ pounds.
2.) Spices:

• 1 tablespoon salt
• 1 level teaspoon quick cure. Get this at your local butcher shop or butcher supply company. This is an important ingredient because your jerky will be drying at low temperatures.
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/4 cup soy sauce
• 1/3 cup Worcestershire sauce
• 1 teaspoon concentrated liquid smoke. This is optional and is used if you are using a dehydrator and want a smoky flavor

3) Mix the spices together in large bowl.
4) Coat the individual slices of meat with the marinade mixture by dipping both sides into the marinate mixture. Make sure all surfaces have been covered. After dipping, place the meat slice into a large zip-top bag.
5) Pour excess marinate liquid over meat in the zip-top bag. Close zip lock.
6) Place bag in refrigerator for at least 24 hours.
7) Secret Tip: Make sure you mix the meat and marinade at least two times during its 24 hour soak. This will insure all pieces have absorbed the marinade equally.

Good luck

Any recipes for making venison jerky? Maybe there's something out there that we could experiment with this year.

My apologies... I did not read thoroughly. I only skimmed through it.

After re-reading, you are right. I bow to thee for the correction.

FWIW - I did notice that these homemade wraps will crack if rolled too tightly or folded in half. Supposedly adding 1 tsp of psyllium husk powder will fix that. Will have to pick some up and see.

@Melvin - "What are the ingredients of the flatbread itself?"

I listed the whole recipe including ingredients a few posts earlier in this topic.

What are the ingredients of the flatbread itself?

@Melvin - The wrap swelled during baking due to the baking soda. While my objective was low-carb/high-protein, there are no ingredients in that recipe that contain gluten.

The recipe seems interesting, but the wrap itself I could not do. The wrap itself is not gluten free... Gluten is why the wrap swelled during its baking. There are wraps that are available that are gluten free though.

Sorry about the formatting, but the forum editor kind of sucks.

Did some experimenting yesterday with a low-carb high-protein wrap. The wrap was baked in a 9"x13" pan and below is a variation of original that will be my next attempt. The difference is I'll be adding collagen powder and use a mix of cottage cheese and yogurt vs just cottage cheese.

At first I thought it was off because it rose to the thickness of a piece of regular bread but it shrunk back down when cooled to the thickness of regular wrap. Seemed very flexible and resilient, as least while it was warm. Note, I had to bake it about twice as long as it said. This was a ChatGPT produced recipe based on ingredients I had and wanted to use to attain the low-carb and high-protein I was looking for. The recipe is also gluten free.

Another experiment will be to fry this into a chip that I can use with our homemade salsa. Probably would have made a nice thin-crust pizza crust as well if I cooked it longer.

Lower-Calorie High-Protein Flatbread (9×13 Pan)

Makes: 4 wraps

Ingredients:

• 2 large eggs

• ½ cup plain Skyr yogurt

• ¼ cup blended cottage cheese

-1/3 cup almond flour (~33?g, reduced from ½ cup)

• 4 Tbsp flaxseed meal (˜28?g, increased slightly to maintain structure)

• 1½ Tbsp chia seeds + 4 Tbsp warm water (gelled)

• 3 Tbsp collagen powder (~20?g)

• ½ tsp baking soda

• ¼ tsp salt

• Optional: ½ tsp garlic powder, cumin, or herbs

• 1–2 Tbsp water (if batter feels too thick)

Instructions:

• Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.

• Make chia gel: soak chia seeds in warm water 5 minutes.

• Whisk eggs, Skyr, cottage cheese, and chia gel until smooth.

• Stir in almond flour, flax meal, collagen, baking soda, salt, and optional seasonings. Add water if needed for spreadable batter.

• Spread evenly in pan (1/8–1/4" thick).

• Bake 15–18 minutes, until set but soft.

• Cool slightly, then slice into 4 wraps.

Estimated Nutrition (per wrap, 1/4 sheet)

Calories: ~160?cal

Protein: ~16?g

Net carbs: ~3?g

Fat: ~8?g

Fiber: ~4?g

Whole sheet: ~640?cal, ~64?g protein, ~12?g net carbs, ~32?g fat

Did some experimenting yesterday with a low-carb high-protein wrap. The wrap was baked in a 9"x13" pan and below is a variation of original that will be my next attempt. The difference is I'll be adding collagen powder and use a mix of cottage cheese and yogurt vs just cottage cheese.

At first I thought it was off because it rose to the thickness of a piece of regular bread but it shrunk back down when cooled to the thickness of regular wrap. Seemed very flexible and resilient, as least while it was warm. Note, I had to bake it about twice as long as it said. This was a ChatGPT produced recipe based on ingredients I had and wanted to use to attain the low-carb and high-protein I was looking for. The recipe is also gluten free.

Another experiment will be to fry this into a chip that I can use with our homemade salsa. Probably would have made a nice thin-crust pizza crust as well if I cooked it longer.

Lower-Calorie High-Protein Flatbread (9×13 Pan)

Makes: 4 wraps

Ingredients:

• 2 large eggs

• ½ cup plain Skyr yogurt

• ¼ cup blended cottage cheese

• ? cup almond flour (~33?g, reduced from ½ cup)

• 4 Tbsp flaxseed meal (˜28?g, increased slightly to maintain structure)

• 1½ Tbsp chia seeds + 4 Tbsp warm water (gelled)

• 3 Tbsp collagen powder (~20?g)

• ½ tsp baking soda

• ¼ tsp salt

• Optional: ½ tsp garlic powder, cumin, or herbs

• 1–2 Tbsp water (if batter feels too thick)

Instructions:

• Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.

• Make chia gel: soak chia seeds in warm water 5 minutes.

• Whisk eggs, Skyr, cottage cheese, and chia gel until smooth.

• Stir in almond flour, flax meal, collagen, baking soda, salt, and optional seasonings. Add water if needed for spreadable batter.

• Spread evenly in pan (1/8–1/4" thick).

• Bake 15–18 minutes, until set but soft.

• Cool slightly, then slice into 4 wraps.

?? Estimated Nutrition (per wrap, 1/4 sheet)

Calories: ~160?cal

Protein: ~16?g

Net carbs: ~3?g

Fat: ~8?g

Fiber: ~4?g

Whole sheet: ~640?cal, ~64?g protein, ~12?g net carbs, ~32?g fat

One thing that has stuck with me since childhood is food that had flavor to it, either in natural state or jazzed up with seasoning. Sadly, my late mother was only good at holiday dinners... This is why I learned how to cook. I wanted food that was visually appealing, tasted good and did not have an off-putting smell or texture. You can only have canned asparagus that was obliterated in a pan before being served for so long, before you learn how to cook things properly. For the most part, it was just experimentation in the kitchen to find out what works.

A recipe I came up with years ago now has to be modified for my own gluten intolerance, which was not know at the time I created this recipe. But, here is what I came up with, in its original form:

Taco Bell Seasoned Pipette Pasta

Ingredients:

1 Pound 93% lean ground beef

2 Cup uncooked pipette pasta

24 Ounce of Francesco Rinaldi meat flavored pasta/spaghetti sauce

1 Packet Taco Bell taco seasoning

Directions:

Cook pasta and meat to slightly 'under' desired level

Make the Taco Bell seasoning per package directions

Heat the pasta sauce

Combine all ingredients in one big pot, simmer and stir until done

Substitutions:

Use whatever brands of pasta, pasta sauce and taco seasoning you wish. You can add grated or shredded cheese if desired.

I have not touched this recipe since I created it. It was not known until three years ago at this time, that gluten intolerance was the root cause of my health issues. To change out what I can't do anymore, I obviously would change out to gluten free pasta. But, something I did not know until this past Friday, July 4th when I ran to the store for a throw together meal... Taco Bell seasoning packets are made with wheat flour. I honestly had no idea and I am glad that I read the Taco Bell packet before I threw it in the cart. I grabbed the Old El Paso taco seasoning packet on the shelf and read that packet. I am fine with what is in the Old El Paso taco seasoning packet.

VA - I've not tried the Chinese wine, but I know that fresh ginger root is a game changer.