Let’s be handy and healthy.! Sometimes we can improve a spice blend to suit ourselves for one reason or another. Making our own spice blends is a good way to learn our tastes in seasonings as well as avoid things that aren’t healthy for us, again for one reason or another. I’m going to continue to do Seasoning Sundays for a few weeks to post some seasoning blends I’ve come to prefer over store-bought counterparts.
I found a recipe that called for Accent recently. I’m not sure I have ever stocked that seasoning, and I didn’t remember why that even was. When my P.S. read the grocery list I had texted him his reply was fast and sharp: no Accent!!! He wasn’t going to buy it or eat anything I made using it. It was msg !! Oops, I remembered why we never stocked it.
I know many people do eat msg without any side effects and some think we are silly to avoid it. Not silly! There are many different food allergies and sensitivities people can have. Msg is a strong sensitivity in my family. While nobody has required hospitalization, many hours have been spent in the bathroom after consuming a product with msg.
So let’s skip the comments that we’re wrong to diss that food additive called msg. And we do know it occurs naturally in many foods (tomatoes, Parmesan ). We just avoid adding it to our menu when possible. Because shit happens. Heh. There I said it.
Which brings us to a seasoning blend where we can avoid msg: seasoned salt. Lawry has a good seasoned salt and I highly recommend it to those of you who are fortunate enough not to have issues. For the rest of us, there’s an easy fix: make our own from regular spice cabinet staples.
I often save spice containers when they’re empty just for uses like this. We also buy several spices in bulk or in bags and need containers for easy use. Measure these spices into a bowl, use a funnel to empty the mixture into a jar, and use in 6 months. Easy fix!
Seasoned Salt without the msg!
- 2 Tablespoons garlic powder
- 2 Tablespoons onion powder
- 2 Tablespoons salt (or omit to make salt-free)
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon dried parsley
- 1 Teaspoon black pepper
Mix well and store in small jar for up to 6 months.
Note: The original recipe was double the amounts. I halved it to make a smaller amount to fit into a particular shaker jar.
Up Next: chili powder is our next DIY post for a blend you can also make for yourself.
I did not save a link to where I got this recipe. . If this is your recipe please notify me and I will add a link to your site!