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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe has been such a staple in my kitchen that I think of it as one would with salt and pepper. I use to use it exclusively on meats, but now that I rarely eat meat, I thought I would try on other things...and it was wonderful. The original recipe came from a writer with the first name of Francine..so long ago that I forgot the last name. Ingredients:
2 tablespoons ground ginger |
3 tablespoons dried oregano |
1 tablespoon ground cloves |
4 tablespoons onion powder |
2 teaspoons ground cinnamon |
1/2 teaspoon chili powder (may use more) |
1 1/2-2 teaspoons nutmeg, fresh grated |
2 tablespoons dried sage, finely crushed |
1 teaspoon dried thyme, finely crushed |
1 teaspoon sea salt (optional) |
1/2 teaspoon black pepper, finely ground (optional) |
Directions:
1. Combine everything together in a container with a tight lid. I prefer a glass jar as I feel the potency remains longer then in plastic.
2. Shake or stir well. Store in cool area. Do Not Refrigerate!
3. This tends to settle, so stir well before using.
4. I love using this when I'm saute onions for the base of a soup or stew - just about any kind except lamb.
5. It also makes a different rub for chicken.
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