People who cook from scratch, but do take advantage of a good “blend” Everything including the UPC Code seems to be the same.
Exactly one year ago, I ordered a “year supply” (2 bags) and the price was $10.10 each ($1.48 per ounce) Today that same product (everything including the UPC Code is the same) is “offered” at $16.98 ($2.50 per ounce)
On a more positive note (and one those who know me may find interesting) This blend is a favorite because (a) it does not contain salt and (b) this is sort of shocking – unlike most “Italian” seasoning mixes – does not contain garlic.
The ingredients: Organic Herbs (Marjoram, Rosemary, Basil, Thyme, Savory, Oregano, Sage) are an excellent base for more nuanced mixes like a Greek/Mediterranean, Italian and a long list of other with the addition of one or two more flavors. TIPLET: Based on average “useage” I only keep enough for two weeks “on the counter” and the remainder is “on the freezer door”
Serves if no sides – and depends on size of pita –
3 or 4
3 or 4
lamb ground
1 lb
1 lb
Beef 80/20
½ lb
Garlic granual
½ tsp
1 tsp
onion granual
1 tsp
1 tsp
Tuscan Blend ** see note
1 tbl
1 Tbl
Pepper Black coarse ground
½ tsp
½ tsp
sea salt coarse or if table grind, use ½ amount
½ tsp
½ tsp
Lemon zest or peel *optional but worth including for more “greek” like taste
1/8 tsp
1/8 tsp
Paprika smoked
1/8 tsp
1/8 tsp
Panko or Maize – optional in fact I usually forget it
¼ c
Gravy Mix – Brown -optional – enhanced meat flavor
1 Tbl
Meat Directions – This is an easy recipe to double or more “as written” – I recommend freezing uncooked extra for future meals in unsliced “logs” (just add a few extra minutes to baking or air fry time for fresher flavor.
Mix all dry ingredients thoroughly
Mix Dry into meat REALLY MASH – into an almost paste like texture.
Place in covered bowl and refrigerate at least 3 hours if time allows.*
Shape into approx 5 x 5 x 1 inch square (easiest when refrigerated but the world does not end if you don’t)
Cut into 1 in square “Logs” (like a square hot dog)
Optional, chill the logs before Bake/AirFry – if you have time, if not, not to worry it will be fine. place on rack in shallow pan – chilling does make it easier to shape.
Either Bake at 350F – 30 mins Or AirFry 325 – 20 mins Check for Internal temp of 160F/72C Allow to rest 5 mins before slicing.
* The world does not end if you do not have time to refrigerate and allow flavors to meld. It is also easier to shape the logs when cold.
**Drogheria & Alimentari Organic Tuscan Herb Seasoning is my preferred version of Italian Seasoning – We use this Tuscan Herb Blend in many ways. In this recipe, usually calling for Greek Seasoning by adding Lemon Zest or Peel and Mint adding 1/8th tsp (teaspoon) each per tablespoon of the Drogheria & Alimentari Organic Tuscan Herb Seasoning offers a pleasant flavour to the this or any other Mediterranean regional dish. For other ways see my post: Ingredient: Tuscan Herb Seasoning
Your Kitchen = Your Choice: Many recipes call for diced black olives. We don’t like olives.
Plating as Pita Pockets. Heat 01 or 2 Pitas per person (or more in you have teenage boys or hardworking adults) Slice meat longways to make strips about 1/8-1/4 inch thick. 1 Tbl Tzatziki smeared inside pocket Add Meat, thin slice onion, tomato and crumbled Feta
Plating as “Dinner” per person 1/2 cup Brown Basmati Rice Cooked and HOT Crumble 1 Tbl Feta onto hot rice Cut meat into bite size pieces. Add Meat evenly distributed over rice Add 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta
Plating as Salad (my favorite) Shredded Lettuce of your choice Distribute following evenly Meat cut into bite sized pieces 2 Tbl Diced Fresh Tomato Add 2 Tbl Diced Fresh Onion Top with tzatziki & finely crumbled Feta Optional: Top with Tzatziki Dressing (tzatziki thinned w/Mediterranean olive oil 2:1 ratio Top with crumbled Feta
Almost any dry ingredient, properly stored, can keep at least a year – AND as part of my moving away from Amazon… I have been working harder to find sources for various ingredients. Especially my dry mixes and rubs.
Although I found another brand on Amazon to “try my idea” and now, just as I wanted to “stock up” for summer grilling (okay candied bacon, or even pork ribs or roast) on both Maple Sugar Flakes and Granulated the flakes were back in stock at Vermont Maple Pure or the Mount Mansfield Organic for flakes or
The flakes seem to work better in baking or as part of a topping for cereal especially Oatmeal. The Granulated lends itself to Rubs and sprinkles on bacon, or jerky or waffles or pancake or desserts.
Maple Sugar – flakes or granuals – do work well as a substitute for brown sugar – falling someplace in between Light or Dark Brown Sugar and fun for a change up in flavour profile.
Still seem to be on a Pickle adventure – although it did not list my personal favorite, interesting ideas. Blasphemy I know… but I will skip the Beer – nothing will ever make me really enjoy beer https://www.myrecipes.com/how-to/pickle-hacks
The pickle sandwich was one of my favorites, I can see these cut into bite size with a frilly tooth pick on a party platter.
Plain greek yogurt is often a main ingredient for sauces, dips and marinades. Chobani is one of the two brands I prefer. As a “hand up, not a hand out” sort of person, have always thought food banks a valuable community resource. Donating when I can. So was pleased to read this article in this week’s Aldi Reviewer.
“… Chobani is running a campaign, July 29-Aug 29 2020 called Food Bank Batch. In a partnership with Chicago-based charity Feeding America, Chobani is donating 100% of all profits from sales of its limited-run 4-pack PB&J Yogurt to the charity. The company is pledging a minimum donation of 800,000 meals, or $80,000. So when you see “food bank batch,” that’s what it means. This campaign is not limited to Aldi. It applies to all stores where Chobani PB&J Yogurt is sold. According to Charity Navigator, Feeding America has a 4-star rating, the highest rating the site gives. ,,,”
