You can see the complete list of products I’ve chosen to feature at Kalyn’s Kitchen Picks. All items featured as Kalyn’s Kitchen Picks are things I happily buy over and over, and so that readers will know that my opinions are completely unbiased, I don’t accept review products from the many companies who offer to send them to me. I purchased this product myself and this company has no idea whatsoever that I’m writing about it. But if you enter Spike Seasoning into the search bar on the blog you can see the variety of dishes where I use it to add a bit of extra flavor. ![]() I’ve used this favorite seasoning blend for so many years now that I could never list all my recipes using it. See Kalyn’s Recipes that use Spike Seasoning: Lydia from The Perfect Pantry also wrote an informative post about Spike Seasoning. I think it adds a little extra something to any savory dish where you want a complex blend of flavors. I love the flavor Spike adds to egg dishes, salads, stews and soups, marinades, roasted vegetables, and casseroles. What types of recipes are good with Spike Seasoning? Char-Griller Barbecue Seasonings Original All Purpose Seasoning Mix, 12 oz. Through the years I have heard from a couple of people with other food allergies who were sensitive to it, so if you are sensitive to certain things I would check the list of ingredients. Spike Seasoning, Gourmet Natural, Vege-Sal Magic. ![]() (affiliate link) Is Spike Gluten-Free?Īccording to their website, Spike is gluten-free. I buy the original version that has salt, but if you’re watching your sodium intake I would chose the Salt-Free Spike. Here’s a list of the 39 ingredients that are in Spike: Salt and sea salt, de-fatted nutri-soy granules, granular toasted onion, nutritional yeast, granular garlic, celery root granules, ground dill, horseradish granules, mustard powder, lemon peel, orange powder, parsley flakes, red bell peppers, green bell peppers, white pepper, rose hips powder, summer savory, mushroom powder, safflower, parsley powder, white onion powder, spinach powder, tomato powder, sweet Hungarian paprika, ground celery seed, cayenne pepper, ground turmeric, ground cumin, ground ginger, ground coriander, ground fenugreek, ground cloves, cinnamon powder, plus a delightful herbal bouquet of the best Greek oregano, French tarragon, French sweet basil, French marjoram, French rosemary and Spanish Thyme. (affiliate link) In stores that carry it, it will often be found in the nutrition or health foods section. I used to buy it in my regular grocery store, but now I can’t find it there and I buy Spike Seasoning at. A salad of greens dressed with balsamic vinegar makes a perfect base for the meatballs.Spike is a blend of dried herbs and spices that was originally created by Gayelord Hauser and is made by Modern Products. You should get 17-18 large meatballs.īake for 18 minutes. Using an ice cream scoop (the kind with a release, called a "disher"), form the meatballs and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper. With your hands, mix just until the ingredients are combined do not overmix. Drain the cranberries, and add them to the turkey. In a large mixing bowl, combine turkey, yogurt, breadcrumbs, basil, egg, salt and pepper. Place cranberries in a one-cup glass measuring cup, and fill with water to the 1-cup mark. ![]() A bit sweet from the cranberries, and absolutely delicious! Serves 4-6. When Janice and Liz, the Meal Makeover Moms, came for lunch last week, we served these meatballs over a green salad dressed with balsamic vinaigrette. Use it as a low-fat (or zero-fat) substitute for sour cream, whipping cream, butter or creme fraiche in many recipes. It's easy to make your own Greek yogurt, but over the past year or so it's become easy to find in almost every supermarket, even the one in my small town, which stocks both Fage and Oikos. Also, it doesn't separate, and the creaminess provides great "mouth feel." The resulting yogurt is thicker and more acidic than traditional yogurt, more like what we call "yogurt cheese", so in cooking it adds richness without extra moisture. With the whey removed, what remains is a higher concentration of protein, fewer carbs, and less lactose. The mixture ferments, and then, while it's still warm, it's strained to remove the whey. To make Greek yogurt, milk is heated and then cooled a bit, and active cultures are added. It didn't get popular outside Greece until the first wave of Greek emigration to Western Europe and the US after World War I. Greek yogurt ( yiaourti) has been around for thousands of years yogurt itself might be as old as 10,000 years, which is much older than the oldest Greeks.
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