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DIY Ice Cream In Five Minutes

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One Saturday, this past spring, my friend asked me over to make ice cream after we had lunch together. She had me at ice cream. My favourite flavours are cookies and cream, green tea and Kawartha’s dairy moose tracks (vanilla base with fudge swirled through and small peanut butter cups). If given the choice between vanilla and chocolate though… I’d choose vanilla. 🙂

We made two types: vanilla and green tea. I’ve included photos from both in this post.

Matcha Green Tea Powder & Sugar

Matcha Green Tea Powder & Sugar

 

small bag of cream, sugar, & matcha green tea powder sitting on top of ice and salt and covered with ice and salt.

small bag of cream, sugar, & matcha green tea powder sitting on top of ice and salt and covered with ice and salt.

Green Tea Ice Cream

Voila! Green Tea Ice Cream

My favourite step after SHAKE SHAKE Shaking… is eating. :)

My favourite step after SHAKE SHAKE Shaking… is eating. 🙂

I asked her how we were going to make it and what we needed. She told me all we needed was cream or half and half, vanilla, sugar, ice, a yogurt cup, some zip lock bags and salt. I was intrigued that this didn’t involve a fancy ice cream machine.

My friend is a high school teacher and she had her grade 9 science class do this. It was a very quick and delicious DIY activity and I would definitely see this as a fun experiment to do with kids or basically anyone that likes ice cream or single serving sizes of ice cream.

DIY Ice Cream

Davies, L. (2011). Neilson Science Connections 9. Scarborough, Ont.:Thomson/Neilson

Ingredients

  • 1 small sealable bag
    • (optional: double up to prevent bag with cream from opening up and having salt seep in)
  • large clean empty yogurt container (or large sealable bag)
  • 1/2 cup of cream or half & half
  • 1/4 tsp vanilla flavouring (or other desired flavouring)
  • 2 tbsp of sugar
  • 2 cups of ice
  • 2 tbsp of salt (preferably large crystals)
  • measuring spoons
  • measuring cup
  • timer
  • oven mitts or kitchen towel

Method

  1. We put the sugar and the vanilla extract into the small sealable bag. Then added cream and squeeze out extra air and seal it up.
  2. Then filled the yogurt containers halfway with ice and 1 tbsp of salt.
  3. Then we put our small bag and filled up the rest of the container with ice and 1 tbsp of salt and cover with the lid.
  4. And now set a timer for 5 minutes, put on those oven mitts and start shaking the container. Stop at the 5 minute mark to check to see if your cream is becoming more solid. If your cream isn’t as solid as you’d like but you still have plenty of solid ice, add more salt. Otherwise, add more ice and salt to the container.
  5. Once your cream is looking more solid just carefully remove from the container and carefully open the small sealable bag.

How could this be?

When we add salt it lowers the freezing point of water and when the ice melts it starts to absorb heat from the ice cream which causes the ice cream to solidify. I might’ve enjoyed science class more if there were more food experiments that ended with the class eating.

Results

The texture isn’t as hard as hard ice cream straight from the box or your neighbourhood ice cream shop it’s on the ice-y side but both were delicious. I did get a bit of salt water that seeped into one and hence my recommendation to double up on the small bags. We used the half size small bags but that’s just because it’s what she had on hand. I’m sure the regular small size bags would work fine and might have less chances of opening up during the shaking as long as as much air as possible is squeezed out.

Vanilla Extract and Sugar

Vanilla Extract and Sugar

Half & Half, Vanilla Syrup, Small sealable bag.

Half & Half, Vanilla Syrup, Small sealable bag.

Ice cream is ready

Ice cream is ready

Vanilla Ice Cream for One. :)

Vanilla Ice Cream for One. Some cream fell into the yogurt cup during shaking resulting in less ice cream 😦

Have you made ice cream before? How do you make it?

If you decide to give this a go let me know how you enjoyed the process and end result. Also, let me know if you come up with some delicious flavour combinations.

 


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Ridiculously Easy Pulled Pork

I love pulled pork. It’s one of those things that when I go to an eatery and realize it’s on the menu, my eyes zero in on the words “pulled pork” and that’s what I’m ordering.

A few months ago, I had lunch with a good friend. A fella who also really loves to cook and eat. He asked me what I had been cooking lately and if I had any new recipes to share. I tried not to let my mouth drop open. I hadn’t been cooking much to be honest. His question caught me off guard. I didn’t have anything “new” to share. With life changes in the air, I was happy if I got a meal in. I did cook a few things, so I told him about my kebab recipe and how I’d made italian meatballs the other night. His face lit up as he talked about his latest favourite meat to make: pulled pork. He raved about how tasty and easy it was and how much people he could feed when he made it. Hearing that my friend made it, made me think maybe it was time I gave this a shot. haha

Lately, I’ve been pan frying fish and baking chicken with simple seasonings and having beef stews but I wanted something with more flavour. The thing that was bugging me was that there’s just so many ways to do pulled pork and I didn’t want to make a variation that was too sweet or too tangy for my liking. What’s a girl to do… I wanted it to be big on flavour and with a good amount of kick, I also didn’t want it to be sticky or sweet (at least for my first attempt). I also didn’t want this thing to dry out. I wanted to cook it low and slow in my handy slow cooker.

With all of these wants in mind, I googled “paleo pulled pork recipes” as I’ve been doing a paleo detox for the past few weeks and wanted to try as much as possible to avoid recipes that were full of bottled bbq sauces (usually has sugar in it) and I didn’t want to have to make a paleo bbq sauce as tasty as the recipes I’ve seen sound, I wanted something that didn’t require a lot of “active” time (active = me having to stand). Lazy? Yesss. At least this week, I’ve been feeling like I want to rest more.

Seared. Put into slow cooker on top of diced white onions.

Seared. Put into slow cooker on top of diced white onions.

10 hours later. Pulled Pork greets my nostrils as I enter the house.

10 hours later. Pulled Pork greets my nostrils as I enter the house.

Pull all that pork apart. Using 2 forks. I also removed any fat that I saw - I prefer eating crispy fat or fat in liquid/saucey form.. :)

Pull all that pork apart. Using 2 forks. I also removed any fat that I saw – I prefer eating crispy fat or fat in liquid/saucey form.. 🙂

10.5 hours. Cooking juices and onion

10.5 hours. Cooking juices and onion

Throw all that lovely pulled pork back into your slow cooker and mix it around.

Throw all that lovely pulled pork back into your slow cooker and mix it around.

I was ecstatic when I came across this easy pulled pork recipe by Sarah Fragoso at Everyday Paleo. I adapted it based on what I had on hand and also decided to marinade and sear the pork before adding it to the slow cooker after reading about 5-7 other pulled pork recipes. I tend to do that for most recipes that I tackle. I can’t help but play around with it.

Note: Additions/Substitutions I made have an asterisk(*) after the word.

Ridiculously Easy Slow Cooker Pulled Pork Recipe

Adapted from Beyond Easy Pulled Pork by Sarah Fragoso at Everyday Paleo

  • 3 lb pork butt roast* (made 6-7 servings)
  • 1 white onion, diced*

Dry Rub

  • 3 tbsp chili powder
  • 1 tsp coriander
  • 1 tsp cumin*
  • 2 tsp onion powder
  • 2 tsp garlic powder*
  • 1 tablespoon dried parsley
  • ¼ teaspoon cayenne pepper*
  • 2 tsps sea salt
  • 1/2 tsp black pepper*

Substitutions/Additions

  • I had a 3 lb of pork butt whereas the original recipe called for a 4-5 lb pork butt but didn’t want to change the amounts of the spices (too much math for me at the time). So this recipe is good for a 4-5 lb pork butt as well.
  • 1 White onion (diced). I figured since I had a smaller pork butt I would use just one onion and I just diced it out of habit. haha (can’t always follow instructions).
  • Cumin: I ran out of cumn and only had 1 tsp left so I used half of what was called in the original recipe.
  • Garlic Powder: I felt like I could use some garlic flavour to balance out the onion flavour so I added this.
  • Cayenne: I wanted a spicy substitute for chipotle which I don’t own.
  • Black pepper: Thought I’d throw this in for the heck of it.

Steps

1. Gather all of the dry rub ingredients and mix it into a bowl.

2.  Rinse and pat dry your pork butt. Trim off as much fat as you can.

3.  Rub the dry rub mixture all over the pork butt and get into all the crevices.

4. Optional (Marinade). Put the pork butt as well as any of the leftover spices into a big ziplock bag. Take out as much air as possible. Alternatively, you can wrap your pork butt tightly in saran wrap. I let mine marinade for 24 hours.

5. Optional (Searing). I put some olive oil in a pan large enough to fit the pork butt in. When the pan was hot, I seared the pulled pork on each side.

6. Put the onions on the bottom of the slow cooker. Add the pork butt. Optional: If you seared the pork, I put a bit of water into the pan to get the spices that were stuck to the pan into the slow cooker. Sarah’s recipe did not include any liquid.

7. Put the slow cooker on low for 10 hours.

8. After 10 hours, take out the pork butt and shred by using 2 forks to pull apart the meat. Remove any excess fat if you wish. When all the meat is shredded return to slow cooker and mix with remaining cooking juices.

9. Serve with any sides you like.

Serve with sides to round out your meal. I had some leftover veggies.

Serve with sides to round out your meal. I had some leftover veggies.

I felt really proud when I was done making this. I was really worried about dry unflavourful meat. I’ve been recently overcooking chicken – gross! So, I’m kind of sick of chicken – at least the way I make it (dry rub and baked). This pork was a welcome change and was total flavour country!! It was spicy… which I liked. After the first bite, I was already thinking of other possible flavour combinations. Perhaps a spicy Chinese version? Jamaican jerk one? mmm… spicy!! :)If my slow cooker was a person, I’d hug it. What a huge timesaver and helper in the kitchen. 🙂

Pork butt was also economical. This hunk of meat cost me less than the price of 2 chicken breasts.

How do you like to make your pulled pork? Do you like saucey or dry rubs? What do you put in yours? How do you serve it and what do you serve it with?

Let’s chat it up in the comments.

– Julie


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Kofta Kebabs Recipe

My first attempt. Kebabs with lightly sauteed kale with garlic

My first attempt. Kebabs with lightly sauteed kale with garlic

I can’t believe I haven’t shared this on the blog yet. It wasn’t until I was looking through my drafts that I realized this baby hadn’t made it’s way out of my draft queue.

In August, there was a potluck at work, I saw a minced meat patty shaped in a log (a kebab or kabab) and had to try it. Prior to this, I’d been lucky enough to try one because my co-worker friend brought one made by her mom during the reintroduction phase of my Elimination Diet. Yes, it’s been years, but you don’t forget a good meat patty.

This potluck kebab smelled amazing. The spices in this kebab hit me before I even put it in my mouth. It was SOO GOOD, I wanted to make this as soon as I could.  Since it was Tuesday, I decided to save the coming Saturday to try out. Talk about thinking ahead.

I found a recipe on allrecipes that had a lot of spices, the only thing missing was heat and I wanted some lemon juice in there. I could just add chili’s. I was torn between this recipe and another one that had lemon juice but I picked this one because it had more spices.

If you get intimidated by a long list of ingredients, trust me, this is so worth it! DON’T be intimidated at all. If you don’t own all these spices, try to get a bit from a bulk food store so you aren’t stuck with a lot of spice that you might not like or use up. I wish someone told me that when I first started cooking. I just bought bags and bags of spices based on whatever the recipe called for.

Non-Spicy version. I pureed the onion/garlic/fresh parsley and it was tasty but had a very JUICEY result.

Non-Spicy version. I pureed the onion/garlic and it was tasty but had a very JUICEY result.

Kofta Kebab Recipe

Adapted from Kofta Kebabs on Allrecipes

Ingredients

  • 4 garlic cloves, minced
  • ¼ tsp fresh ginger, minced
  • 1 red chili, diced fine
  • Juice from 1/8 of a lemon*
  • 1 tsp sea salt
  • 1 lb ground beef
  • 3 tbsp onion, finely diced
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp coriander
  • 1tsp ground cumin
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp ground black pepper
  • 1 egg
  • approximately 3-4 tbsp of extra virgin olive oil (or coconut oil)

Modification’s

  • Used sea salt instead of kosher salt
  • Added lemon juice
  • Omitted the allspice from the original recipe because I didn’t have any
  • Used beef because I prefer it to lamb
  • Substituted fresh ginger for ground ginger (substitute: 1 tsp fresh ginger for the ¼ tsp of ground ginger)
  • Omitted bamboo skewers because I wanted to pan fry not grill
  • Added: an egg to bind – I do this out of habit when making any kind of meat patty or dumpling or spring rolls
  • Decreased cinnamon based on comments of others thinking cinnamon was too much
  • Pan-fried garlic, ginger, onions before adding to mixture
  • Added: 1 red chili for heat. If you don’t want heat, omit it

I didn’t think I made that many changes, but it sure as heck looks like it. There was nothing wrong with the original recipe, I just wanted to tweak it based on what I thought would taste good.

Method

  1. Pan fried the onion in olive oil until soft and translucent
  2. Pan fried the ginger and garlic in olive oil for a few minutes (being careful not to burn)
  3. In a big mixing bowl, add onions, ginger, garlic, fresh parsley and all the spices. Mix well
  4. Then add an egg, and the ground beef. Mix it well by hand. Optional: If you are pan frying and want the flavours to have more time to marinade, you can stick it in the fridge for about 30 minutes then pull it out and form meatballs. Or you can form meat balls and stick it in the fridge so that all you need to do is just pull it out and fry in the pan.
  5. Form meatballs or meat patties. I just shaped the meat patty like you would a meatball only I pushed it a bit so it was flat like a thick hamburger patty.
  6. Heat the frying pan with a couple tbsp of olive oil on medium heat. When the oil is hot, put in enough meat patties that will fit into the pan without touching. Optional: Bake in the oven (another recipe reviewer baked for 350 degrees for 25 minutes, but times/heat will vary depending on how thick your patty or meatball is)
  7. Pan fry for about 5-6 minutes on each side. Check for doneness by taking one and cutting into it, so that the juices run clear. Serve while hot.

Recipe Notes

*Lemon Juice: I used juice from 1/8 of a lemon. Cut a lemon into 2 halves. Cut 1 half into 4 pieces. One of those pieces is 1/8. As always, adjust the amount based on your preference.

Spicy/Non-Spicy: I made these spicy by using one red chili. If you don’t like or can’t handle spicy food, just omit the chili and maybe the cayenne pepper and you should be fine. I’ve made it without the red chili before and it tasted fine.

Baking: I have made these a few times now. One time I pan fried for a bit on both sides then finished them in the oven (the last few pictures) but I forgot to write down how long and at what temperature. One of the allrecipe reviewers baked them at 350 degrees for 25 minutes and served with pita and yogurt. Yum! So many ways you can eat these.

Result

These were soo tasty!  The combination of all the spices makes this meatball truly unique. It can be a great appetizer, great to have with some vegetables or salad, eat with lettuce or kale like a bunless burger, replace this with your regular burger/wrap meat and easy enough to double the batch and have it for lunch & dinner. I made mine into a small meat patty shape, but you could always make into a long stick or meatballs or tiny meat balls. Possibilities are endless!

All the mix-in's.

All the mix-in’s.

Mixing the spices

Mixing the spices

Process shots

Pan frying

Pan frying

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Out of the oven

Have you had Kofta Kebabs before? What kind of kebabs, meatballs or meat patties do you like making? Are you also constantly tweaking recipes? HAHA I can’t be the only one. Do you have a favourite minced meat recipe to share? I’d love to hear from you. 

– Julie


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Paleo Creamy Cauliflower Soup Recipe

Paleo Creamy Cauliflower Soup

I’ve been having lots of soup lately. Almost everyday for lunch. I haven’t tried new soup recipes in a while but I’ve had cauliflower on my mind. I probably only make cauliflower two ways: steam or boil (as part of a soup with other veggies). I decided I wanted to make a very simple soup where cauliflower got a chance to shine.
Enter Paleo Cauliflower Soup. I decided to omit bacon because although it’s something I love to eat, I didn’t want anything to take away from the cauliflower and it’s just another step I can live without although it does sound like a tasty addition. Hope on over to Eat Drink Paleo to get the recipe. Lovely blog over there, so happy I stumbled upon it during my hunt for a cauliflower soup recipe.

Paleo Creamy Cauliflower Soup

Adapted from Irena’s Cauliflower Soup with Crispy Bacon Recipe from Eat Drink Paleo

Ingredients

  • 1 head of cauliflower, decored and chopped into florets or roughly chopped
  • 1 white onion, diced
  • 3 cloves of garlic, chopped
  • 1/4-1/2 tsp black pepper
  • 1/2 tbsp of sea salt
  • few tbsp of olive oil
  • 3 cups of chicken broth

Method

1. Heat olive oil over medium high heat in soup pot.

2. Add onions when the oil is heated. Stir fry onions making sure they don’t stick to the bottom of the pan and burn. Fry until they are translucent.

3. Add garlic, cauliflower florets and chicken stock and bring to a boil. Then let it simmer on low-medium with the lid on for 8 minutes.

4. After 8 minutes, take the lid off the pot, begin to scramble an egg in a metal mixing bowl big enough to cover the top (alternatively, you can hold a small pan) on top of the soup pot and continue to scramble until the mixture becomes smooth and frothy. This took me a few minutes. I couldn’t get it to look as white as Irena’s. While scrambling the egg continue to let the soup simmer for a few minutes.

5. Add sea salt and pepper to soup. Then pour contents of soup into a blender or immersion blender (own one? you lucky duck, you).

6. Pulverize until you get your desired consistency. I wanted to go for smooth but I didn’t mind little bits here and there. Then mix in the scrambled egg.

7. Taste and adjust seasonings then serve.

I don’t own a blender or an immersion blender (it’s on my wish list this year) so I pulverized it in 3 batches in my magic bullet.

The end result was fantastic it had a strong garlic aroma (I had a small cauliflower). I had it for breakfast this morning and I’m thinking soup for breakfast is going to be something I’ll do for the winter. Great way to get more veggies in your diet.

What are your favourite paleo cauliflower recipes? Do you have a favourite paleo cauliflower soup recipe to share?

Please share!


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Quick Pan-fried Garlic Shrimp Recipe

Fall is in the air. There’s a distinct chill in the morning, it gets dark quickly and I find myself wanting hot comforting meals like soup and pumpkin pie. Every morning is a fight to get out of bed. I just want to stay under my warm covers, in my fleece PJ’s (ooh yeah.. I’m wearing those already) and drink tea. My, my that sounds lovely.

Most of the time I use sundays for making more time consuming meals or trying out new recipes. During some weeknights, I usually wanting something fast that hits the spot and so I can get on with the rest of my evening. The pan-fried garlic shrimp recipe is one of those great standby recipes because you’ll have most of the ingredients on hand and it’s so gosh darn simple.

This recipe uses only 4 ingredients. olive oil, sea salt, garlic and shrimp. EASY peasy! They had raw zipper back white shrimp on sale at Loblaws a couple weeks back and I decided to take advantage of the sale. It had been a while since I had shrimp and thought I’d add it to the meal rotation during the week. Mid-week I found myself out of protein and took this package out of the freezer to make that night.

This is so easy it might seem kind of funny to have a full recipe write up but I’ll write for those that might want directions. Also, I didn’t pay attention to how long I pan fried it for. It was fast though – probably 7-8 minutes of cooking time. Perfect for a weeknight meal.

Quick Pan-Fried Garlic Shrimp

Quick Pan-Fried Garlic Shrimp Recipe

Ingredients

  • 2 tbsp olive oil
  • sea salt to taste
  • 2-3 garlic cloves, minced
  • 1 lb of shrimp (defrosted if frozen, deveined and peeled).

Method

  1. Heat olive oil to medium-high heat.
  2. Saute garlic until soft but not burnt.
  3. Turn heart to medium and add shrimp making sure to spread it out so that ideally every shrimp can lie flat on the cooking surface.
  4. Wait until the shrimp starts to turn white/orange on the edges then flip onto the other side.
  5. After about 2-3 minutes your shrimp should be cooked all the way through. Season with sea salt to taste.

Serve with any sides you like.

Please let me know if you try this.

How do you like to cook shrimp?

Have a great Monday!

– Julie


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Paleo Beef Stuffed Peppers Recipe

The idea of stuffed peppers came to me as a fun meal idea after making meatballs one weekend. I thought I should try making stuffed peppers, although I haven’t actually had any before.  I made three variations of meat stuffed peppers &/or tomatoes in the past several weeks and I’m posting about my favourite/latest one yet.

You know how sometimes you go away on vacation and all you want is a home cooked meal but you’re stuck eating out day in and day out? Well, after the first week back from New York City, I’ve been cooking regularly (almost every day, at least every other day) and have only eaten out about a handful of times (mainly last week/weekend).

It’s recipes like this that make me think…why eat out at all? Says a lot right? YESSS…I’m super proud of this one. 🙂

Here goes the recipe…*DRUMROLL

Beef Stuffed Peppers. Process collage.

Paleo Beef Stuffed Peppers Recipe

Recipe makes 8 stuffed pepper halves. As it is paleo, it’s also dairy-free and gluten-free. Serve with any sides you like. I like mine with stir fried veggies and sweet potatoes.

Ingredients

  • 8 red peppers

Stuffing

  • 1 lb ground beef
  • 1 egg
  • 1/4 large onion,  minced
  • 2 cloves of garlic, minced
  • 1-8 oz package (2.5 cups) of white mushrooms, diced
  • 1/2 ground black pepper
  • 1-1/2 tsp sea salt
  • 1 tsp parsley
  • 1/2 tsp garlic powder

Sauce

  • 1/4 large onion, minced.
  • 2 cloves garlic, minced
  • 1-28oz. can diced tomatoes
  • water (I used the can from the diced tomatoes and added 1/2 can worth of water)
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp black pepper
  • 1 tsp sea salt
  • 1 bay leaf
  • 1tbsp of olive oil

Tools

  • mixing bowl for meat
  • small pot for sauce
  • frying pan
  • glass casserole dish (large enough to fit 8 – 1/2  peppers).

Method

  1. Pre-heat oven to 350 degrees.Heat olive oil on medium heat and caramelize the onions. When onions are almost done (soft/yellowish hue), add garlic to the pan. Pan fry until garlic has softened but not burnt.
  2. Transfer half to a large mixing bowl and the other half into an empty sauce pot.
  3. Add more oil to the pan and when it heats up add mushrooms into the pan. Pan fry until it has softened then add it to a small pot for the sauce.
  4. Pour can of diced tomatoes into the sauce pot and add 1/2 a can of water (using the tomato can). Add basil, oregano, black pepper, sea salt, and 1 bay leaf. Bring the sauce to a boil. After it reaches a boil, stir and let it simmer on low heat as you prepare the stuffed peppers. Taste the sauce and see if you need to adjust it.
  5. Wash and cut peppers top down. Remove the tops, seeds and the white foamy bits (the ribs) inside. I normally give them a rinse to get all the seeds out. Then put into a glass casserole dish.
  6. For the meat mixture, add ground beef to the mixing bowl. Add ground pepper, sea salt, garlic powder, parsley and an egg.  Mix it by hand until you can see that the mixture is looking more uniform.  Optional: For ease, and to make sure you have enough meat for each pepper, you can form 8 meatballs that you will stuff into the peppers. If you don’t want to you can always just grab a handful of meat, and stuff it into the pepper.
  7. Put one meatball or take a handful of meat into each pepper and push it down a bit to make sure it is filling up the pepper. If you have any leftover meat, make meatballs and put it around the peppers in the sauce.
  8. Take a ladle and spoon a generous amount of sauce over each pepper. Any leftover sauce can go around the peppers in the casserole dish.
  9. Put casserole dish into oven, uncovered. Bake for 1 hour.
  10. At the 1 hour mark, check and see if it is done. Then serve.

Recipe Variations that I think could work well.

  • Mixing up the meat. Doing half pork and half beef. Adding in some pan fried bacon or sausage.
  • Adding some  heat: diced red chillies, hot peppers, jalapeno’s or hot sauce.
  • Adding other veggies: zucchini, eggplant, squash, spinach and broccoli.
  • Adding a sweetener (honey, agave, maple syrup or sugar) to balance acidity from tomatoes. I prefer not to add sugar because I don’t think this sauce needs it. However, some people find tomato sauce acidic, with one of my earlier recipes, my tomato sauce was more sour. If you want an alternative you can always use shredded carrots.

How do you make your stuffed peppers? What are your favourite fillings?

If you try this out, give me a shout in the comments. I’d love to hear your experience.


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Hugh’s Dry Rub Recipe

Have you ever made your own spice mixes? Have you looked at some of the pre-made mixes? Sometimes there’s hidden crap in there you don’t want. SUGAR, MSG, etc.  Making your own really is the best way. It’s the only way you can control how much of each ingredient is going in.

I do have a favourite spice mix I’m sharing today. Here’s a recipe my boyfriend found last year. We love it and have used it on steaks, chicken, sweet potatoes, peppers, zucchinni and kale.

Last week, when I used this spice mix on my sweet potatoes, I thought, I really ought to share this on the blog so more people can enjoy it.

The recipe makes a big batch which you can store in an air-tight container and use whenever. To use just mix the dry rub with some olive oil in a bowl with whatever you’re cooking. Make sure it’s coated well and you’re good to go.  We’ve mainly used this on the BBQ and oven.

Let me know if you try it.

Do you have any favourite spice mix recipes to share?

Enjoy!