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I feel so happy! I cleaned / decluttered / alphabetized my spice cabinet.
- Thread starter barb_b
- Start date
I applaud you, but at the same time I have to laugh because it reminds me of a favorite quote from
"The Accidental Tourist" by Anne Tyler.
Rose tells her brother Macon, the protagonist, that he's too uptight. To paraphrase, because I can't find the exact quote online:
"This from a woman whose pantry was so alphabetized that allspice could be found next to ant poison."
"The Accidental Tourist" by Anne Tyler.
Rose tells her brother Macon, the protagonist, that he's too uptight. To paraphrase, because I can't find the exact quote online:
"This from a woman whose pantry was so alphabetized that allspice could be found next to ant poison."
ah, then you can make this up: Chicken Shawarma
...now that you know where everything is.
I just made this yesterday with a few boneless/skinless thighs USING A TOASTER OVEN! and it still turned out well. It's from Soframiz by Sortun & Kilpatrick
Shawarma Spice Mix
2 TBL freshly ground black pepper
1 TBL freshly ground white pepper
1 TBL ground allspice *** (this is how much I used. The recipe calls for 2 TBL but that amount scares me.) (Note to self: stop admitting online that certain spices intimidate self.)
1/2 TBL cinnamon
1/2 TBL cumin
1/2 TBL coriander
1/2 TBL nutmeg
Chicken Shawarma
Blend together:
1/4 C plain yogurt
1 TBL Shawarma spice mix
2 TBL olive oil
2 TBL fresh lemon juice
1/2 TBL kosher salt
Marinate 2 pounds of boneless skinless chicken thighs for 1 hour (minimum) or up to 3 hours.
Preheat oven to 425 degrees. Place chicken in heavy roasting pan and add 1/2 C of water. Roast 40-45 minutes and let sit for 10 minutes.
Marilyn's Notes: I only had 3 thighs (1.2 pounds total) and a tiny toaster oven, so I covered the small tray with foil and only drizzled about 3 TBL of water. Set the timer for 30 minutes, but the chicken was 190 degrees internal within that short amount of time. However, it was still very moist. oh...and I only had sweetened yogurt, so I used 2 TBL of sour cream and 2 TBL of Greek Gods honey yogurt. I also tipped all the juices into a small pan afterward and brought it to a boil. The chicken was quite delicious on pita bread with a drizzle of the marinating sauce, hummus and greens.
...now that you know where everything is.
I just made this yesterday with a few boneless/skinless thighs USING A TOASTER OVEN! and it still turned out well. It's from Soframiz by Sortun & Kilpatrick
Shawarma Spice Mix
2 TBL freshly ground black pepper
1 TBL freshly ground white pepper
1 TBL ground allspice *** (this is how much I used. The recipe calls for 2 TBL but that amount scares me.) (Note to self: stop admitting online that certain spices intimidate self.)
1/2 TBL cinnamon
1/2 TBL cumin
1/2 TBL coriander
1/2 TBL nutmeg
Chicken Shawarma
Blend together:
1/4 C plain yogurt
1 TBL Shawarma spice mix
2 TBL olive oil
2 TBL fresh lemon juice
1/2 TBL kosher salt
Marinate 2 pounds of boneless skinless chicken thighs for 1 hour (minimum) or up to 3 hours.
Preheat oven to 425 degrees. Place chicken in heavy roasting pan and add 1/2 C of water. Roast 40-45 minutes and let sit for 10 minutes.
Marilyn's Notes: I only had 3 thighs (1.2 pounds total) and a tiny toaster oven, so I covered the small tray with foil and only drizzled about 3 TBL of water. Set the timer for 30 minutes, but the chicken was 190 degrees internal within that short amount of time. However, it was still very moist. oh...and I only had sweetened yogurt, so I used 2 TBL of sour cream and 2 TBL of Greek Gods honey yogurt. I also tipped all the juices into a small pan afterward and brought it to a boil. The chicken was quite delicious on pita bread with a drizzle of the marinating sauce, hummus and greens.
Here is the full recipe with yufka dough (tortilla-like bread) & garlic sauce (toum)
I didn't bother with either of those.
http://www.mission-food.com/2016/10/soframiz-chicken-shawarma-with-garlic.html
I didn't bother with either of those.
http://www.mission-food.com/2016/10/soframiz-chicken-shawarma-with-garlic.html
As one who is an organizer and has to live that way or my brain does not work
When we remodeled our kitchen, my contractor, who grew to know me well, installed on each side of my cooktop, revolving spice racks which are connected to the door of the cabinet. When I pull open the door, the spices come out to me. I have two large revolving racks and the spices are alphabetized. Just today, I was reaching for my Oregano, and it was nowhere to be found. Threw me for a loop as I was making the Zucchini Gratin just recently posted. Although, the recipe calls for fresh, it was pouring rain and I did not want to venture out to the herb garden. So, I improvised and decided on using Tarragon. Later, I went looking for my dried Oregano and found it on the side which houses the first part of the alphabet. I also have two large pantry, pull out drawers full of spices which are alphabetized. These, I do not use as much as the ones on each side of the cooktop. Then there is the drawer full of those little bottles of "free" spices and herbs that Penzey's sends you each time you order. Sometimes I get two or three free ones. They have their own drawer, and I hand those out to friends and neighbors who are interested in the world of cooking, but lack a supply of the herbs and spices. I started doing this over 50 years ago, as a young bride. We lived in a small apartment, with little space, yet every time I made a recipe which called for a new herb or spice, I bought it. You must be organized when you live in a small space, so glad I kept up with the habit, even with a larger casa.
When we remodeled our kitchen, my contractor, who grew to know me well, installed on each side of my cooktop, revolving spice racks which are connected to the door of the cabinet. When I pull open the door, the spices come out to me. I have two large revolving racks and the spices are alphabetized. Just today, I was reaching for my Oregano, and it was nowhere to be found. Threw me for a loop as I was making the Zucchini Gratin just recently posted. Although, the recipe calls for fresh, it was pouring rain and I did not want to venture out to the herb garden. So, I improvised and decided on using Tarragon. Later, I went looking for my dried Oregano and found it on the side which houses the first part of the alphabet. I also have two large pantry, pull out drawers full of spices which are alphabetized. These, I do not use as much as the ones on each side of the cooktop. Then there is the drawer full of those little bottles of "free" spices and herbs that Penzey's sends you each time you order. Sometimes I get two or three free ones. They have their own drawer, and I hand those out to friends and neighbors who are interested in the world of cooking, but lack a supply of the herbs and spices. I started doing this over 50 years ago, as a young bride. We lived in a small apartment, with little space, yet every time I made a recipe which called for a new herb or spice, I bought it. You must be organized when you live in a small space, so glad I kept up with the habit, even with a larger casa.