Spice Combinations when Cooking

[Anonymous]

I like to make up my own recipes with ingredients I have on hand in the house, and I'm not bad at coming up with tasty combinations, but I really struggle with adding the right spices. My creativity is really limited here. I tend to do the same thing over and over again like adding oregano and basil to tomato based dishes and adding peppers/heat to bean themed dishes, but does anyone have any creative spice combinations that taste really good when added to basic fish, chicken, grain, or vegetable recipes? I would be so happy if you would share them. Thanks! (Oh, and I don't eat red meat or pork.)

[Anonymous]

i recommend buying some goya brand Adobo powder. on roasted chicken it is marvelous. you also can never go wrong with curry powder with vegetables or chicken, especially chickpeas. and then there's always the asian combos of ginger, garlic, soy, sesame oil, rice wine... especially good on white fish. actually, a very good simple marinade for chicken is maple syrup and soy sauce. sounds weird, but it really works.

[Anonymous]

I make up a middle eastern spice blend that I keep in my pantry. I don't have the recipe handy - you could search for shish tawook recipes. It includes cardamon, black pepper, cayenne, cinnamon and cumin. Marinate chicken in some of this, plus plain yogurt, salt, lemon juice, tomato paste and garlic before grilling or baking.

[Anonymous]

check out penzeys.com

I think I have that right. Google penzey's.

They sell great combinations, which is great for your situation.

The dehydrated garlic is AWESOME.

People think I cook really well, and I do, but part of my "secret" is knowing how to accept help.

[Anonymous]

I have a dry rub I LOVE for roasted chicken:

-Generous heapings of cumin
-Chili Powder
-Corriander
-Sea Salt
-Black Pepper
-dash of garlic powder and onion powder

Rub this all over the outside of the chicken and then get as much as possible under the skin and directly on the meat. I heavily coat the entire bird. I normally let it sit in the fridge for a few hours like this.

The secret to roasting a whole chicken? ALWAYS cook it upside down. Yes, the breast down. This way the breast cooks slower and does not dry out. Also all the fat is on the bottom of the bird and the fat drips through the whole bird while cooking upside down and keeps is sooooo moist and juicy.

[Anonymous]

Some combinations I use:
- white pepper, nutmeg and cream makes a good sauce for pasta, or chicken
- sesame oil, soy sauce, red pepper flakes, and fresh grated ginger for a spicy stir fry
- sage and butter works great on squash
- turmeric and lemon gives chicken or fish a middle-easten flair; mint can be a nice addition, too

[Anonymous]

Anonymous wrote:i recommend buying some goya brand Adobo powder. on roasted chicken it is marvelous. you also can never go wrong with curry powder with vegetables or chicken, especially chickpeas. and then there's always the asian combos of ginger, garlic, soy, sesame oil, rice wine... especially good on white fish. actually, a very good simple marinade for chicken is maple syrup and soy sauce. sounds weird, but it really works.

Be sure to read labels--I'm pretty sure Goya Adobo has MSG in it. That's what makes it taste so good.

[Anonymous]

Here's a taco seasoning mix I use--we usually make a big batch and just keep in the spice cupboard.

1 Tbsp minced dried onions
2 tsp chili powder
1 tsp salt
1 tsp garlic powder
1 tsp cornstarch
1 tsp cumin
1/2 to 1 tsp cayenne (to taste)
makes the equivalent of one package of taco seasoning mix.