Mixes:
These recipes have made me so happy! It has allowed me to be free of commercially free bullion mixes finally and to keep my diet lower sodium..
Low Sodium “Chicken” Bouillon Mix:
Mix 2:
FBC Cheese Sauce Powder Mix:
Parmesan Cheese Mix:
Munchy Crunchies:
Return To Top.
Low Sodium “Chicken” Bouillon Mix:
2 tsp dried vegetables
1/8 tsp granulated garlic
1/4 tsp onion powder
1/2 tsp celery seed
1/2 tsp poultry seasoning (see Spice & Herb for recipe)
1/2 tsp sugar
2 Tbsp nutritional yeast
Mix all ingredients in a blender or spice grinder till powdered. Makes 3 servings of 1 Tbsp each. Store in a tightly sealed bag.
This is my favorite bouillon. It has the smell of chicken soup.
Salt can be added if desired. If a recipe calls for 1 tsp, cube or packet of bouillon, use 1 Tbsp.
1/8 tsp granulated garlic
1/4 tsp onion powder
1/2 tsp celery seed
1/2 tsp poultry seasoning (see Spice & Herb for recipe)
1/2 tsp sugar
2 Tbsp nutritional yeast
Mix all ingredients in a blender or spice grinder till powdered. Makes 3 servings of 1 Tbsp each. Store in a tightly sealed bag.
This is my favorite bouillon. It has the smell of chicken soup.
Salt can be added if desired. If a recipe calls for 1 tsp, cube or packet of bouillon, use 1 Tbsp.
Mix 2:
1 cup nutritional yeast flakes
3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp celery seeds
2 Tbsp Italian seasoning
2 Tbsp dried parsley
1/2 tsp ground pepper
1 tsp dried marjoram
1 tsp dried tarragon
1 tsp paprika (regular or smoked)
Put all ingredients in a blender or food processor. Pulse until well blended. Store in an airtight container for up to 6 months.
Add 1 Tbsp mix to a cup of hot water for a cup of soup or broth. Use in any recipe calling for commercial bouillon cubes or granules.This makes 1 2/3 cups of mix.
3 Tbsp onion powder
1 Tbsp garlic powder
1 tsp celery seeds
2 Tbsp Italian seasoning
2 Tbsp dried parsley
1/2 tsp ground pepper
1 tsp dried marjoram
1 tsp dried tarragon
1 tsp paprika (regular or smoked)
Put all ingredients in a blender or food processor. Pulse until well blended. Store in an airtight container for up to 6 months.
Add 1 Tbsp mix to a cup of hot water for a cup of soup or broth. Use in any recipe calling for commercial bouillon cubes or granules.This makes 1 2/3 cups of mix.
FBC Cheese Sauce Powder Mix:
Parmesan Cheese Mix:
1 cup nonfat dry milk
4 Tbsp Parmesan cheese or Romano cheese (shelf stable type)
1/2 tsp onion powder
1 1/2 tsp granulated garlic
1/2 tsp pepper
Mix all ingredients and store in a tightly closed container (plastic bag or tub). Keeps for 4 months, stored away from heat. Long term storage in the refrigerator is a good choice.
To use:
Combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup water.
Notes: Add salt in camp to taste. This mix will work well with cooked and dehydrated pasta. 1/4 cup of the dry mix works with 4-5 ounces of dehydrated pasta. (Weight after cooking/drying). Olive oil works fine instead of butter as well.
You can also find dried cheeses from a number of companies online, that could be used instead of the Parmesan. Use dehydrated cheese, not freeze dried though.
4 Tbsp Parmesan cheese or Romano cheese (shelf stable type)
1/2 tsp onion powder
1 1/2 tsp granulated garlic
1/2 tsp pepper
Mix all ingredients and store in a tightly closed container (plastic bag or tub). Keeps for 4 months, stored away from heat. Long term storage in the refrigerator is a good choice.
To use:
Combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup water.
Notes: Add salt in camp to taste. This mix will work well with cooked and dehydrated pasta. 1/4 cup of the dry mix works with 4-5 ounces of dehydrated pasta. (Weight after cooking/drying). Olive oil works fine instead of butter as well.
You can also find dried cheeses from a number of companies online, that could be used instead of the Parmesan. Use dehydrated cheese, not freeze dried though.
Munchy Crunchies:
For the vegetables, use freeze dried vegetables. A good choice is Just Tomatoes brand®.
Combine and mix:
1/2 cup freeze dried onions
1/2 cup freeze dried carrots
1/2 cup freeze dried bell peppers
1/2 cup dried crumbled tomatoes
Add in:
1/4 cup roasted sunflower seeds
1/4 cup roasted soy nuts (Look for GeniSoy® or by Just Tomatoes®)
1/2 cup bacon bits (real or soy)
Notes: Bacon bits are optional, for low sodium leave out and bump up nuts. To control sodium, use unsalted nuts and seeds.
Store in a tightly sealed bag or container. This is really good for just munching on, or for tossing 1/4 cup or so into almost any hot meal!
Combine and mix:
1/2 cup freeze dried onions
1/2 cup freeze dried carrots
1/2 cup freeze dried bell peppers
1/2 cup dried crumbled tomatoes
Add in:
1/4 cup roasted sunflower seeds
1/4 cup roasted soy nuts (Look for GeniSoy® or by Just Tomatoes®)
1/2 cup bacon bits (real or soy)
Notes: Bacon bits are optional, for low sodium leave out and bump up nuts. To control sodium, use unsalted nuts and seeds.
Store in a tightly sealed bag or container. This is really good for just munching on, or for tossing 1/4 cup or so into almost any hot meal!
Return To Top.
Spices & Herbs Blends:
Home made seasoning blends:
I was recently asked what "Poultry Seasoning" was, in reference to the Low Sodium "Chicken Bouillon" recipe on the site. Here is an easy to mix up blend, which is also sodium free. If you buy herbs in bulk it will cost only a little to make a season's worth up-and after all, it is almost Thanksgiving on the trail time!
Homemade Poultry Seasoning:
While one can buy Chili Powder in the store, it can be fun to make your own. You know what is going in to it, and you can make it hotter if you like it that way!
Homemade Chili Powder:
Salt Free Creole Seasoning:
All purpose:
Herb mix:
For potatoes & veggies:
For Fish:
Season-all:
Going
low sodium can be boring sometimes - if not done seasoned well, your
food can be bland. While there are many good salt free blends on the
market it can be fun to make your own-and that way you know everything
is as fresh as possible. Buying herbs in bulk from shops with a high
turn over, or air drying your own is the best choice. Try to get as whole as you can.
I was recently asked what "Poultry Seasoning" was, in reference to the Low Sodium "Chicken Bouillon" recipe on the site. Here is an easy to mix up blend, which is also sodium free. If you buy herbs in bulk it will cost only a little to make a season's worth up-and after all, it is almost Thanksgiving on the trail time!
Homemade Poultry Seasoning:
2 Tbsp sage
2 Tbsp thyme
2 Tbsp marjoram
2 Tbsp savory
2 Tbsp rosemary
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
Mix together. Store in a jar or bag tightly sealed.
2 Tbsp thyme
2 Tbsp marjoram
2 Tbsp savory
2 Tbsp rosemary
1/2 tsp ground black pepper
1/2 tsp ground nutmeg
Mix together. Store in a jar or bag tightly sealed.
While one can buy Chili Powder in the store, it can be fun to make your own. You know what is going in to it, and you can make it hotter if you like it that way!
Homemade Chili Powder:
2 Tbsp paprika
2 tsp oregano
1 1/4 tsp cumin
1 1/4 tsp granulated garlic
3/4 tsp ground red pepper (cayenne)
3/4 tsp onion powder
Mix together. Store in a tightly sealed bottle or bag.
2 tsp oregano
1 1/4 tsp cumin
1 1/4 tsp granulated garlic
3/4 tsp ground red pepper (cayenne)
3/4 tsp onion powder
Mix together. Store in a tightly sealed bottle or bag.
Salt Free Creole Seasoning:
2 1⁄2 Tbsp paprika
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Blend well.
Note: This will spice up any bland meal! Perfect for pasta, mashed potato and rice dishes.
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme
Blend well.
Note: This will spice up any bland meal! Perfect for pasta, mashed potato and rice dishes.
All purpose:
2 tsp garlic powder
1 tsp basil
1 tsp dill weed
1 tsp oregano
1 tsp powdered lemon rind
Blend well.
1 tsp basil
1 tsp dill weed
1 tsp oregano
1 tsp powdered lemon rind
Blend well.
Herb mix:
1 tsp ground red pepper cayenne
1 tsp garlic powder
1 tsp basil
1 tsp mace
1 tsp dried parsley
1 tsp savory
1 tsp thyme
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp sage
Blend well.
1 tsp garlic powder
1 tsp basil
1 tsp mace
1 tsp dried parsley
1 tsp savory
1 tsp thyme
1 tsp onion powder
1 tsp freshly ground black pepper
1 tsp sage
Blend well.
For potatoes & veggies:
1 tsp dry mustard
1/2 tsp sage
1/2 tsp thyme
1/4 tsp marjoram
Blend well.
1/2 tsp sage
1/2 tsp thyme
1/4 tsp marjoram
Blend well.
For Fish:
3/4 tsp dried parsley
1/2 tsp onion powder
1/2 tsp dill seed
1/4 tsp marjoram
1/4 tsp paprika
Blend well.
1/2 tsp onion powder
1/2 tsp dill seed
1/4 tsp marjoram
1/4 tsp paprika
Blend well.
Season-all:
1/2 tsp garlic powder
1/4 tsp crushed thyme leaf
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp celery seed
1/4 tsp crushed white pepper
1/4 tsp ground dry mustard
1/4 t sp dried lemon peel
1/4 tsp freshly ground black pepper
Blend well.
Many more spice blends to make yourself here.
Return To Top.1/4 tsp crushed thyme leaf
1/4 tsp onion powder
1/4 tsp paprika
1/8 tsp celery seed
1/4 tsp crushed white pepper
1/4 tsp ground dry mustard
1/4 t sp dried lemon peel
1/4 tsp freshly ground black pepper
Blend well.
Many more spice blends to make yourself here.
DIY UL Spice Kits
A
tiny pack of spices and herbs that you can customize to what you want
and like, having the ability to rotate flavors in and out? Ability to
have a set for Italian? Thai? Mexi? Low sodium flavors? Have it
affordable and easy even for those with DIY skills to make? Sure!
DIY Spice Kits:
#1 Spice Shop/Bulk Bins:
The bulk spice & herb section. Check for this in gourmet grocery stores and health food/co-op stores. Cities often have spice shops as well.
Most of the cost of spices in stores is marketing and packaging. You are paying a horrid cost for the small jars. Better to buy just what you need out of the bulk bins! The cost difference is quite shocking: a $6 bottle can be 50 cents in the bulk section and often is much fresher. Frontier Co-opis the company that provides the bulk setup for many stores. (They are the mother company of my favorite brand Simply Organic).
Take a long look at all the options in front of you and think about what you like and would love to try. At spice shops you may need to buy a minimum of 1 ounce of each type, bulk bins are usually whatever you want. On average though all you need to acquire is a couple tablespoons of each flavor (often 1 heaping spice scoop). Even if you decide to go to town and buy 20 or more types you can often come out for only a couple dollars if you buy out of bulk bins.
Bag up and head over to the....
#2 Craft/fabric store:
You will need to head back to the bead section of the store. Look for packs of tiny zip top plastic bags. They come in a couple sizes, you will want the smallest size. You will also need either the larger craft bags - 5"x3" - or snack size zip bags from the plastic bag section in your grocery store. Either will work fine. The snack bags do work a bit better as the open wider for easier access.
#3 Make your spice kit:
At home line your space with paper towels. Spices love to make messes! Take your tiny craft bags and fill them up carefully with the spices & herbs. Tap down the contents and seal carefully, pushing out any air. Make sure to not get any in the zipper closure. Label the bags with either stickers or just use a black permanent marker to write on the bags.
Put the bags inside the larger bag, You can mark this bag as well if you are carrying spice blends by type. This makes it easy to grab your Thai kit or for myself, a "pep it up" kit that is all low sodium.
#4 Kit blend ideas:
Need some suggestions on what to carry?
Italian:
Garlic, oregano, parsley, black pepper.
Thai:
5 Spice, crushed red chili flakes, garlic, dried shallots, coriander seeds, cut lemon grass,yellow mustard seeds, whole cloves, white sesame seeds, cayenne pepper, black mustard seeds, ground ginger and black sesame seeds.
Indian:
Crushed cumin, turmeric, madras curry powder (medium hot), cardamom pods, garam masala (a blend of spices), fenugreek, star anise, yellow mustard seeds, crushed chilis and coriander seeds
Low Sodium Pep-It-Up:
Any Mrs. Dash flavor, cracked black pepper, garlic, chives, low sodium bullion
All American Diet:
Cracked black pepper, kosher salt, mini bottle of Tabasco sauce.
Recipes for making your own custom spice blends. Perfect for adding into your custom kit!
Or, if all else fails and you just cannot find the inspiration to be a DIY fanatic head over to Pinch Plus and check out their very nifty trail friendly spice and herb packets. It will cost you though......
Return To Top.
DIY Spice Kits:
#1 Spice Shop/Bulk Bins:
The bulk spice & herb section. Check for this in gourmet grocery stores and health food/co-op stores. Cities often have spice shops as well.
Most of the cost of spices in stores is marketing and packaging. You are paying a horrid cost for the small jars. Better to buy just what you need out of the bulk bins! The cost difference is quite shocking: a $6 bottle can be 50 cents in the bulk section and often is much fresher. Frontier Co-opis the company that provides the bulk setup for many stores. (They are the mother company of my favorite brand Simply Organic).
Take a long look at all the options in front of you and think about what you like and would love to try. At spice shops you may need to buy a minimum of 1 ounce of each type, bulk bins are usually whatever you want. On average though all you need to acquire is a couple tablespoons of each flavor (often 1 heaping spice scoop). Even if you decide to go to town and buy 20 or more types you can often come out for only a couple dollars if you buy out of bulk bins.
Bag up and head over to the....
#2 Craft/fabric store:
You will need to head back to the bead section of the store. Look for packs of tiny zip top plastic bags. They come in a couple sizes, you will want the smallest size. You will also need either the larger craft bags - 5"x3" - or snack size zip bags from the plastic bag section in your grocery store. Either will work fine. The snack bags do work a bit better as the open wider for easier access.
#3 Make your spice kit:
At home line your space with paper towels. Spices love to make messes! Take your tiny craft bags and fill them up carefully with the spices & herbs. Tap down the contents and seal carefully, pushing out any air. Make sure to not get any in the zipper closure. Label the bags with either stickers or just use a black permanent marker to write on the bags.
Put the bags inside the larger bag, You can mark this bag as well if you are carrying spice blends by type. This makes it easy to grab your Thai kit or for myself, a "pep it up" kit that is all low sodium.
#4 Kit blend ideas:
Need some suggestions on what to carry?
Italian:
Garlic, oregano, parsley, black pepper.
Thai:
5 Spice, crushed red chili flakes, garlic, dried shallots, coriander seeds, cut lemon grass,yellow mustard seeds, whole cloves, white sesame seeds, cayenne pepper, black mustard seeds, ground ginger and black sesame seeds.
Indian:
Crushed cumin, turmeric, madras curry powder (medium hot), cardamom pods, garam masala (a blend of spices), fenugreek, star anise, yellow mustard seeds, crushed chilis and coriander seeds
Low Sodium Pep-It-Up:
Any Mrs. Dash flavor, cracked black pepper, garlic, chives, low sodium bullion
All American Diet:
Cracked black pepper, kosher salt, mini bottle of Tabasco sauce.
Recipes for making your own custom spice blends. Perfect for adding into your custom kit!
Or, if all else fails and you just cannot find the inspiration to be a DIY fanatic head over to Pinch Plus and check out their very nifty trail friendly spice and herb packets. It will cost you though......
Return To Top.
Flavored Butters & Ghee
Flavored
butters are divine to use! They are very easy to make and take with
you. There are two ways to handle the butter. You can make a log or
block of it and cut off pieces. Another way is to use silicone ice cube
trays to mold your butter into one use pieces. If doing this you can
melt the butter and pour it in, then chill till hard.
Sweet Cinnamon Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter, softened
2 cups brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of salt
This butter is awesome in oatmeal and hot drinks such as chai and cocoa.
Maple Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter, softened
1/4 cup real maple syrup
If you want it even better, mix in 1 Tbsp diced candied ginger. This butter was made for hot breakfast or smeared on bagels.
Almond Butter:
Mix up and mold:
1 stick (1.2 cup) unsalted butter, softened
1/4 cup finely ground almonds (or almond meal)
Try adding this to pasta with cheese, or in mac & cheese.
Herb Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter. softened
1/4 cup diced fresh herbs of choice (Use what you prefer but avoid strong ones like sage)
This butter is the one to toss into rice and couscous dishes.
Homemade Ghee Butter:
There is though a butter you can carry year round on the trail. It is Ghee. Used very often in India, it is also popular in other nearby countries. Ghee is also known as clarified butter.
You can find Ghee jarred in ethnic and natural food grocery stores. The only downside is Ghee does not come cheap. I recently came across an organic version by Purity Farms - it set me back about $7 for a 7.5 ounce jar.
Ghee is shelf stable and does not need to be refrigerated. You can easily transfer it to a lightweight plastic container for trail use. You do want to make sure you use a sterile utensil when you dip into it (as with all spreads!) as your slobber is what can cause food to go bad on the trail.
So can you make Ghee at home? Yes! And it is pretty simple to do.
Homemade Ghee:
1 lb good quality unsalted butter (if you can afford it, get organic!)
Heat the butter in a heavy sauce pan, over low-medium. Allow the oil (ghee) to separate from the milk solids. Periodically remove (skim off) the foam that accumulates at the top with a sterile spoon. When the melted butter is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a sterile glass or plastic jar through cheese cloth or a coffee filter. Put on the lid and store at room temperature for up to a year.
And a side benefit of doing it yourself? Well, you can get small wide mouth containers and make small trail friendly portions.
And yes, you can use salted butter if that is what you have.
Sweet Cinnamon Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter, softened
2 cups brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of salt
This butter is awesome in oatmeal and hot drinks such as chai and cocoa.
Maple Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter, softened
1/4 cup real maple syrup
If you want it even better, mix in 1 Tbsp diced candied ginger. This butter was made for hot breakfast or smeared on bagels.
Almond Butter:
Mix up and mold:
1 stick (1.2 cup) unsalted butter, softened
1/4 cup finely ground almonds (or almond meal)
Try adding this to pasta with cheese, or in mac & cheese.
Herb Butter:
Mix up and mold:
1 stick (1/2 cup) unsalted butter. softened
1/4 cup diced fresh herbs of choice (Use what you prefer but avoid strong ones like sage)
This butter is the one to toss into rice and couscous dishes.
Homemade Ghee Butter:
There is though a butter you can carry year round on the trail. It is Ghee. Used very often in India, it is also popular in other nearby countries. Ghee is also known as clarified butter.
You can find Ghee jarred in ethnic and natural food grocery stores. The only downside is Ghee does not come cheap. I recently came across an organic version by Purity Farms - it set me back about $7 for a 7.5 ounce jar.
Ghee is shelf stable and does not need to be refrigerated. You can easily transfer it to a lightweight plastic container for trail use. You do want to make sure you use a sterile utensil when you dip into it (as with all spreads!) as your slobber is what can cause food to go bad on the trail.
So can you make Ghee at home? Yes! And it is pretty simple to do.
Homemade Ghee:
1 lb good quality unsalted butter (if you can afford it, get organic!)
Heat the butter in a heavy sauce pan, over low-medium. Allow the oil (ghee) to separate from the milk solids. Periodically remove (skim off) the foam that accumulates at the top with a sterile spoon. When the melted butter is clear in color, the ghee is done.
Remove from the stove and allow to cool for a while, than carefully pour off the ghee into a sterile glass or plastic jar through cheese cloth or a coffee filter. Put on the lid and store at room temperature for up to a year.
And a side benefit of doing it yourself? Well, you can get small wide mouth containers and make small trail friendly portions.
And yes, you can use salted butter if that is what you have.
