Category Archives: sauces & spreads

MONTREAL STEAK SEASONING

Hallee’s Marvelous Homemade Montreal Steak Seasoning Mix

MONTREAL STEAK SEASONING

Montreal Steak Rub/Steak Seasoning Mix

According to multiple sources, Schwartz’s Montreal Hebrew Delicatessen is credited with the creation of Montreal steak seasoning. The story goes that a Schwartz’s broilerman by the name of Morris “The Shadow” Sherman, during the 1940s and 1950s began adding the deli’s smoked meat pickling spices to his own rib and liver steaks. It didn’t take long before customers began asking for the seasoning as well. Due to its popularity, it eventually became a norm in most Montreal delis and steakhouses.

Montreal steak seasoning is a true North American invention that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.

INGREDIENTS:

2 TBS paprika
1 TBS crushed coriander
1 TBS garlic powder (not garlic salt)
1 TBS onion powder
1 TBS dill
1 TBS crushed red pepper flakes
2 TBS freshly ground black pepper

***OPTIONAL***
1 TBS salt (Kosher salt is best)

SUPPLIES:

shaker, spice jar, or other container like a small Mason jar for finished mix

mortar with pestle OR a coffee grinder OR a food processor OR a blender

PREPARATION:

You will need some means to crush and combine the seasoning once mixed.

If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. An electric coffee grinder works great and a food processor or a blender will also suffice.

DIRECTIONS:

If making a MONTREAL STEAK RUB:

Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes.

If making a MONTREAL STEAK SEASONING:

Add 1 tablespoon kosher salt.

Mix all ingredients well. Briefly grind with a mortar and pestle or use a coffee grinder, a food processor, or a blender and just pulse a few times.
Store at room temperature in an airtight container away from light. Use within three months.

YIELD:

About 3/4 cup

NUTRITION: ~*~
Very high in dietary fiber
Very high in iron
Very high in manganese
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
High in magnesium
High in phosphorus
High in potassium
High in riboflavin
High in calcium
Low in saturated fat
Very low in sodium
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

I really recommend leaving off the salt in this mix. When you leave out the salt, you have a tasty and delicious seasoning and an always ready dry rub. You never want to use salt as a rub since salt wicks moisture (water) from your meat.

As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container and I have never found a more tasty rub for red meat dishes

I typically make my seasoning mixes in the summertime when my fresh herbs are taking over the world and I always have more than I can possibly use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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french dressing

Honey French Salad Dressing

Honey French Salad Dressing

I love making my own salad dressing.  I haven’t bought packaged dressing in a long time.  This is one of my all time favorite dressings.  The first time I made it, I ate salad at every opportunity just so that I could have this dressing.  It is tangy with just the right flavoring.  I love the garlic mixed with the honey.

INGREDIENTS:

1 TBS honey
1 tsp Kosher salt
1 tsp paprika
1 tsp yellow mustard
¼ tsp fresh ground black pepper
¼ cup white vinegar
¾ cup olive oil
1 clove garlic

SUPPLIES:

garlic press -OR- sharp knife & cutting board
measuring cups/spoons
whisk
bowl
container for storage

DIRECTIONS:

Mix the honey and spices in the bowl.

Add the oil and vinegar.  Press the garlic (or finely chop it) and add it to the bowl.

Whisk together until well mixed.

Pour into container and serve.

YIELD:

16 1 TBS servings

NUTRITION: ~*~
No cholesterol
~*~
NOTES:

This is really good fresh, but it is even better if you make it the day before you serve it.

I do not store mine in the refrigerator, because the olive oil will thicken and harden.  I just keep it in the cupboard.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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cinnamon creamer

Homemade Cinnamon Roll Coffee Creamer

Homemade Cinnamon Roll Coffee Creamer

I love this recipe, because there is no sugar in it. It uses maple syrup as the sweetener. The addition of the almond extract is the perfect flavor to make your cup of coffee taste like a cinnamon roll right out of the oven.

INGREDIENTS:

2 cups Homemade Half & Half
¼ cup real maple syrup
1 vanilla bean
1 cinnamon stick
1 tsp ground cinnamon
1 tsp almond extract

SUPPLIES:

sharp knife/cutting board
measuring cups
saucepan with lid
container with a lid for storage in the refrigerator
funnel and strainer

PREPARATION:

Slice the vanilla bean in half along the length.

Using the back of the knife, scrape the seeds out.

DIRECTIONS:

Whisk the Homemade Half & Half and maple syrup together in the saucepan.

Add the vanilla beans and the pod of the bean.

Add the almond extract, cinnamon, and cinnamon stick.

Heat over medium heat until the mixture starts to steam.

Turn off the heat and cover with the lid. Let steep for 30 minutes.

Strain into your container.

Cover and store in the refrigerator.

YIELD:

2 cups

NUTRITION: ~*~
Low in sodium
High in manganese
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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homemade coffee creamer

Homemade French Vanilla Coffee Creamer

Homemade French Vanilla Coffee Creamer

I love this recipe, because there is no sugar in it.  It uses maple syrup as the sweetener.  With just three simple ingredients, you have a delicious, creamy, wonderful concoction with which to sweeten and lighten your morning coffee.

INGREDIENTS:

2 cups Homemade Half & Half
¼ cup real maple syrup
1 vanilla bean

SUPPLIES:

sharp knife/cutting board
measuring cups
saucepan with lid
container with a lid for storage in the refrigerator
funnel and strainer

PREPARATION:

Slice the vanilla bean in half along the length.

Using the back of the knife, scrape the seeds out.

DIRECTIONS:

Whisk the Homemade Half & Half and maple syrup together in the saucepan.

Add the vanilla beans and the pod of the bean.

Heat over medium heat until the mixture starts to steam.

Turn off the heat and cover with the lid.  Let steep for 30 minutes.

Strain into your container.

Cover and store in the refrigerator.

YIELD:

2 cups

NUTRITION: ~*~
Low in sodium
High in manganese
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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add milk

Homemade Half & Half

You’d think with a name like “half & half” that there would be some logic surrounding figuring out what it is.  But, strangely, there’s not.  At least, there wasn’t for me.  I had to look it up.

Half & half is exactly what it sounds like.  Half cream, half milk.

All you do is mix equal parts milk with equal parts heavy cream.  I typically make it in one cup (each) increments, for a total of two cups of half & half.

That is seriously it.  I store it in a mason jar with a lid in my refrigerator.

Once I tasted it homemade, I quit buying it pre-made all together.  It’s richer and creamier, somehow, homemade.  Besides, I buy milk all the time, and I buy cream all the time — it doesn’t make sense to also buy half & half.

 

Hallee


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push out of garlic skin

Oven Roasted Tomato Sauce with Garlic & Basil

My garden is STILL producing tomatoes.  I had about 15 pounds the other day, and wanted to do something different with them, so I tried oven roasted tomato sauce.

This was easy as far as doing anything with tomatoes goes.  I still had to wash and cut the tomatoes, but I didn’t need to seed them or peel them.

Placed 5 pounds of washed and cut tomatoes — all different kinds and sizes — into a large bowl.

Add one onion and 8 garlic cloves (still in the skin).

Add ¼ cup olive oil and toss to coat.

Transfer everything to a baking sheet.

I ended up with 3 baking sheets because I had so many tomatoes.

Bake at 475° F for 10 minutes, then reduce the temperature to 425° F and continue cooking for 45 more minutes, or until the onions are very soft.  I really wish I was capable of letting you smell how amazing my kitchen smelled about 20 minutes into this.  Remove from oven and let cool completely.

When the tomatoes are cool, squeeze the garlic cloves out of their skin.

Add ½ cup fresh basil leaves, ¼ cup fresh parsley, and ¼ tsp red pepper flakes.

Transfer to a blender.

Do not include the juice and the seeds that are in the pan.  You can discard it.

Blend until smooth.

At this point, you can can it or you can freeze it.  I decided to freeze it.

The least messy way is to use a container or a cup of some kind to hold your freezer bag.  Just label your bag, put it in the container, measure your sauce out, pour into the bag,  pull the bag out of the container, and seal.

I froze the sauce in 2 cup increments.

Out of my 15 pounds, I got 16 cups of tomato sauce.

I’m looking forward to seeing what amazing dishes in which I can use this sauce!

 

Hallee


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whipped marshmallow creme

Decadent & Creamy Marshmallow Coconut Frosting

Decadent & Creamy Marshmallow Coconut Frosting

I made this frosting to fill my Red Velvet Whoopie Pies, but it would be an amazing frosting for any kind of cupcake or cake.

INGREDIENTS:

½ cup butter, softened
½ cup coconut oil
2 cups powdered sugar
7½ ounces Marshmallow Creme (the original recipe called for 1 jar of marshmallow fluff, so I used a scale to weigh my homemade Marshmallow Creme)
2 tsp vanilla extract

SUPPLIES:

Mixing bowl
Mixer
Measuring cups/spoons

DIRECTIONS:

Beat the butter and coconut oil until well blended.  Add the powdered sugar and beat until fluffy.  Add the marshmallow creme and the vanilla and beat in until well mixed.

YIELD:

24 servings

NUTRITION: ~*~
Low in sodium
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Low in sodium

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whipped marshmallow creme

Fluffy Homemade Marshmallow Creme

Fluffy Homemade Marshmallow Creme

Every time I’ve made my own marshmallow creme for a recipe, be it for Homemade Fudge or the filling for Whoopie Pies, the flavor of the end result is so much better than if I’d used a jar of “marshmallow fluff.”  It’s so easy to make that I haven’t bought the jar stuff in years.  This recipe makes about 16 ounces, which is more than the equivalent of two jars.

INGREDIENTS:

2 egg whites at room temperature
1 cup light organic corn syrup
¼ tsp Kosher salt
1 cup powdered sugar
2 tsp vanilla extract

SUPPLIES:

stand mixer with whisk attachment or hand beaters
large mixing bowl
measuring cups/spoons
sifter

PREPARATION:

Sift the powdered sugar

DIRECTIONS:

Put the egg whites, corn syrup, and salt in your mixing bowl.  Mix on the highest setting for 5 minutes, or until the mixture has thickened and doubled in size.

Slowly add the powdered sugar and mix thoroughly.

Stir in the vanilla.

YIELD:

16 ounces

NUTRITION: ~*~
No saturated fat
No cholesterol
Low in sodium
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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taco seasoning

Homemade Taco Seasoning Spice Blend

Homemade Taco Seasoning Mix

I’m not a fan of the packaged seasoning mixes only because they contain ingredients other than the spices.  I haven’t been using them now for about two years and haven’t missed using them yet.

INGREDIENTS:
2 tsp to 1 TBS chili powder (to taste)
2 tsp onion powder
1 tsp ground cumin
1 tsp garlic powder (not garlic salt)
1 tsp paprika
1 tsp ground oregano
1 tsp sugar
1/2 tsp Kosher or sea salt (optional)
SUPPLIES:

measuring spoons
small bowl

DIRECTIONS:

Mix all ingredients.

YIELD:

This recipe yields about 3 to 3 1/3 TBS or 1.5 to 1.6 ounces of seasoning
A single store bought packet of seasoning is about 2 1/2 TBS at 1.25 ounces

NUTRITION: ~*~
No cholesterol
High in calcium
Very high in dietary fiber
Very high in iron
High in manganese
High in magnesium
High in potassium
Very high in vitamin A
Very high in vitamin B6
High in vitamin C
~*~
NOTES:

You can store this in an air-tight container.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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catsup

Homemade Catsup

Homemade Catsup

When I get to working fast in the kitchen, I forget that often I should be taking pictures for posts for recipes.  This is one of those occasions.  I had a lot going on in my kitchen the day that I made this catsup, and I was finishing it up when I realized I should have been documenting the process.  Consequently, I apologize, but I will tell you that this is an incredibly flavorful condiment.  I will forever use it for our homemade catsup (or ketchup, as my spell check prefers!)

INGREDIENTS:

12 to 13 pounds of tomatoes (about 8 quarts)
10 medium sized onions
2 long red peppers
10 medium sized apples
¾ cup brown sugar, packed
1 TBS paprika
1 TBS whole allspice
1 TBS whole celery seed
1 TBS cloves
1 TBS mace
1 TBS black peppercorns
2 inches stick cinnamon
1 nutmeg
½ tsp dry mustard
1 clove garlic
2 small bay leaves
2 cups apple cider vinegar
2 TBS pickling salt

SUPPLIES:

large stock pot
miniature grater for the nutmeg
sharp knife/cutting board
cheesecloth or muslin for a spice bag, string to tie bag
measuring cups/spoons
mesh strainer
water bath canner
mason jars/lids
funnel for ladleing sauce into jars
ladle

PREPARATION:

Wash tomatoes and cut into small pieces.

Slice onions.

Remove seeds and membranes of peppers.

Peel, core, and slice apples.

Tie in cheesecloth or muslin bag: allspice, celery seed, cloves, mace, and peppercorns.

Grate the nutmeg.

Chop the garlic.

DIRECTIONS:

Simmer tomatoes, onions, peppers, and apples in large stock pot until soft.

Strain through a mesh strainer and return to the pot.

Add the paprika, spice bag, cinnamon, nutmeg, dry mustard, garlic, and bay leaves.

Boil rapidly without scorching, stirring often, about 1½ hours or until thick and reduced to half.

(In the meantime, bring water in your water bath canner to a boil, and sterilize your jars and lids in the water, boiling for 20 minutes.  Remove just prior to filling with the sauce so that the jars are hot when you fill them.)

Remove spice bag and cinnamon.

Add vinegar and salt.

Simmer and adjust salt to taste.  Boil 10 minutes longer until thick.

Ladle into hot jars.  Wipe the rims.  Seal.  Place in the water bath canner and boil for 20 minutes.  Remove.  When cool, check to make sure the lids have sealed properly before storing.

YIELD:

About 5 quarts

NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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