A quick post today on something I recently just made out of necessity: Italian seasoning.
I know all too well that Italian seasoning is the kind of thing that chefs and sophisticated cooks “never” use.
But as far as I’m concerned, I use it all the time — and I’m not afraid to say it.
Whenever I need to season a chicken breast for dinner, Italian seasoning is there to make it more savory.
I’m whipping up some cauliflower crust cheese pizza? Italian seasoning.
Need to add some extra flavor to my soup? Italian seasoning.
The other day, when I reached for the huge McCormick plastic jar of Italian seasoning to make some eggplant pizzas, it was completely empty.
I decided to pull out all of the spices that were listed on the container and figure out how to whip up some Italian seasonings of my own.
And today I thought I’d share my findings with you.
I will admit, it’s definitely easier to just buy this stuff at the store. But this one tastes infinitely better, it’s cheaper, not to mention that you can tweak it to your taste.
You can add or omit what you want.
You don’t care for rosemary? Skip it.
I like to add garlic powder, which is usually not found in classic Italian seasoning.
But if you have some trust in me give it a go: it’s right on the mark and so much better than store bought.
This is a keeper.
Italian Seasoning Print this recipe!
Ingredients
3 tablespoons dried basil
3 tablespoons dried oregano
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon garlic powder (optional)
¼ teaspoon red pepper flakes (optional)
Directions
Whisk all seasonings together in a bowl until combined.
Store in an airtight jar up to 6 months.
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That's a great idea, so far I've also only bought the ready made herb mix. And garlic makes everything better, I'd say!
ReplyDeleteGarlic is the best. Period.
DeleteI've never put together my own seasoning to store and use for later. Now, I must!
ReplyDeleteYou really should, it's so much fun!
DeleteYou adding garlic is why I check your blog everyday. LOVE this!!!
ReplyDeleteGarlic here, garlic there, garlic everywhere. That's my saying!
DeleteGreat recipe for a really great Italian seasoning. Have you thought of adding a teaspoon of a savory blend. Winter and summer savory plants have different taste, one pine the other peppery. That's why a blend is best. I think that you are a bit skimpy in the red pepper flakes and them being optional, well that's silly. They're really needed and used in Italian cooking.
ReplyDeleteTwo reasons I wouldn't add the garlic powder to the herb mixture. First the powder will sift it's way to the bottom of the container leaving you with not enough at the top and a lot at the bottom. Second when you add dried herbs to your cooking you should crush them up in your hand to help bring out the flavor. If you add the garlic powder to the mixture your hands will smell. Definitely use it but I'd add it to your pot separately. Garlic powder brings a lot to the party.
I never use Italian Seasoning. Thus, I'm a sophisticated cook? Love this logic, Mike! Indeed, I love all its components and often use this blend (may be not all of them at once).
ReplyDeleteYou are a sophisticated cook Ben, there's no doubt about it!
DeleteLove it, Mike! I don't care what the rules of the kitchen are...I use Italian seasoning quite often. Rules are made to be broken! Italian seasoning on pizza crust is pretty much the best thing ever. I've never thought about just whipping up my own version, though. Thanks...and great touch with the garlic! #WolfpackRules
ReplyDeleteThat's why you're a rebel, because you're not afraid to break the rules!
DeleteItalian seasoning with red pepper flakes?! Heck Yeah! I didn't ever think I was a "sophisticated" cook - but I don't ever use Italian seasoning - ever, in fact, I think it's the marjoram in it that turns me off but now - thanks to you - I can just leave that nasty herb out and double up on the red pepper flakes! Thanks Mike!
ReplyDeleteMarjoram nasty? Really? I think we have to agree to disagree on this one!
DeleteI use this blend quite often if fresh isn't on hand. Though I usually keep it just to herbs, the garlic powder and red pepper flakes always seem to make it in the dish as well so why not! #WolfPackSpiceBender
ReplyDelete