Thursday, February 23, 2012

out with the old...

I am challenging myself to try a new recipe every week, using a different spice each time. I’ll post photos, recipes, and results here. The plan is to work my way through the spice rack in my kitchen. Hopefully this will be an effective way of implementing my New Year’s resolution of eating healthier with more home cooked meals (which has gone the way of most people’s resolutions since January 1st). The spice rack I’ve had for 13 years, filled with my favorites was just too small.

I had accumulated 3 Tupperware containers full of additional spice bottles, and finally realized it was time to stop digging around in plastic bins, wondering if I had that spice. Good-bye, mishmash!

Hello, new spice rack! There are still empty bottles on the other side...

What is your favorite spice and/or dish prepared with that spice?


  1. I'm afraid that my favorite spices are baking spices for desserts. I love to bake! Snickerdoodles use nutmeg and cinnamon- my 2 favorite spices! Preheat the oven to 400 degrees F. Cream 1/2 cup soft margarine and 3/4 cup sugar . Add 1 egg and beat until fluffy. Stir together 1-1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground nutmeg, and 1/4 tsp salt. Blend this into the creamed mixture to make a stiff cookie dough. Shape into balls the size of walnuts. Mix 2 tbsp sugar with 2 tsp cinnamon in a small bowl. Roll cookie balls in the cinnamon sugar. Place on greased baking sheets. Flatten with fork. Bake at 400 degrees F for 10 to 12 minutes or until very lightly browned.

  2. These sound great, Bonnie! Two of my favorite spices as well- I bake much better than I cook :). I may try it with a chocolate kiss on top of the cookie inside a thumb-print sized dent most of the way through baking.

  3. As a Texan, it should not have taken me over 30 years to figure it out, but when I discovered cumin, I was in awe. It is the flavor that makes chili pepper make things taste like chile. It bolsters the chili spice, rounding it into a complete and satisfying flavor. But what credit does it get? We don't call the meat, bean, and tomato stew "cumin." Perhaps we should. Or at least "chile and cumin." "Chile con cumin..."

    Meanwhile, I'm with Bonnie when it comes to those desert spices. My favorite "spice cookies" contain cinnamon, ground cloves, ground ginger, and nutmeg. They are so much more than just "gingerbread" cookies.

    I think I need to go home and start cooking.

  4. That's a ringing endorsement for cumin, Kay! It's one of the spices on my list, so I searched for and found a recipe that I'll post here next month. I didn't realize it was part of most chili recipes- apparently the cumin publicity committee is underfunded :).

  5. love the new spice rack. I have "spice rack" envy...

  6. Awww, you, too, can have a nifty spice rack, Cool Lady! As I've been researching recipes, I realized that many of them include lots of fresh herbs, so if you cook with the original version, you don't need a spice rack (i.e.. fresh cilantro, basil, etc.). I really like the counter-top version so I can see what's there.