NO-SALT SEASONING MIX

NO-SALT SEASONING MIX

Makes 1/3 cup.

• 1 tbsp. garlic powder

• 2 tsp. dried thyme

• 2 tsp. onion powder

• 1 tsp. smoked paprika

• 2 tsp. celery seed

• 1 tbsp. ground mustard

• 2 tsp. lemon pepper

Directions

Combine all ingredients, then pour into container. Keep in a dry place and use within 3 months.

DUKKAH

Note: Use dukkah as an appetizer by dipping crusty bread in olive oil, then in the nut mixture. Or use it as a seasoning mix for fish or chicken.

• 1 c. shelled pistachio nuts

• 1 c. shelled hazelnuts

• 1 tbsp. whole coriander seeds

• 1 tbsp. whole fennel seeds

• 1/4 c. toasted sesame seeds

• 1/4 tsp. smoked Spanish paprika, optional

• 1 tbsp. coarse salt or sea salt

• 1 to 2 tsp. coarsely crushed black peppercorns

Directions

Toast pistachios on shallow pan for about 10 minutes, watching so they don't burn. Stir frequently.

Toast hazelnuts on a shallow pan for about 10 minutes, then pour into kitchen towel, using it to rub off the husks.

Toast coriander seeds, fennel seeds, cumin seeds and sesame seeds for 5 to 8 minutes, watching so they do not burn.

In a blender or food processor, grind the toasted nuts until the mixture resembles small breadcrumbs. The mixture should be very dry and crumbly, not a paste. Be careful as over processing can release the oils in the nuts and turn the mixture into a nut spread such as peanut butter.

With a mortar and pestle, grind the coriander seeds, fennel seeds, cumin seeds and sesame seeds. In a bowl, combine the crushed nuts, crushed seeds, smoked paprika, salt, and pepper. Taste and adjust seasonings if necessary. Store mixture in a covered container in the refrigerator.

Makes 4 quarts.

• 1 c. brown sugar

• 1/2 c. butter

•1/4 c. white corn syrup

• 1/2 tsp salt

• 4 quarts popped corn

Directions

Combine brown sugar, butter, corn syrup and salt in a 2-quart microwave-safe bowl. Microwave on high 1 minute. Stir. Microwave on high 2 minutes. Stir. Microwave on high 2 minutes. Stir. Add baking soda and stir well.

Put popcorn in a large paper bag and pour syrup over popcorn. Close and shake. Place bag in microwave and microwave on high 11/2 minutes. Shake. Microwave on high 30 seconds. Shake.

Repeat twice more. (Shake carefully; syrup gets hot.) Spread out on jelly roll pan to dry.

Makes 2 quarts.

Note: The lemon flavor intensifies with time.

• 2 quarts popped corn

• 2 tbsp. butter

•2 tbsp. grated fresh lemon peel

• Salt, to taste

Directions

Preheat oven to 250 degrees.

Melt butter and pour over popped corn, tossing until evenly coated. Add lemon, dill and salt, and mix well.

Spread in jellyroll pan and place on upper rack of oven for 20 minutes to dry.

Makes 2 quarts.

• 2 quarts popped corn

• 3 tbsp. butter

• 1 tsp. bacon salt, or hickory-flavored salt

• 1/3 c. grated Parmesan cheese

Preheat oven to 250 degrees. Melt butter and pour over popped corn, tossing until evenly coated. Add salt and cheese and mix well. Spread in jellyroll pan and place on upper rack of oven for 20 minutes to dry.

PRESERVED LEMONS

Makes 9 lemons.

Note: Preserved lemons are a staple of Moroccan cuisine. Rinsed clean of the salt brine and chopped, they add a pleasantly salty and pungent flavor to salads and stews.

• 1/2 c. kosher salt, more if needed, divided

• Extra fresh-squeezed lemon juice, as needed

• 3 sterilized wide-mouthed pint canning jars

Directions

Put 1 tablespoon salt into each jar. For each lemon, cut off any protruding stem knobs and about 1/4 inch from the tip. Cut crosses in the lemons to within 1/2 inch of the bottom so that they are still joined as one, but quartered. Gently open them and sprinkle generously with salt.

Pack into sterilized jars, 3 to a jar, to squeeze out the juice. Add more lemon juice to cover the lemons, leaving very little air space at the top and seal the jar.

POMEGRANATE JELLY

Makes enough for 6 to 7 (8-oz.) jars.

• 4 c. pomegranate juice

• 71/2 c. white sugar

• 1/4 c. fresh-squeezed lemon juice

• 6 to 7 sterilized 8-oz. canning jars

Directions

Combine pomegranate juice and lemon juice in a 6-quart pan. Add pectin, stir and place over high heat. Bring to a boil, stirring constantly to prevent scorching. Reach a full rolling boil, that cannot be stirred down, and add sugar. Boil hard for exactly 2 minutes. Remove from heat. Let stand for a minute and skim off foam.

Fill jars to 1/2-inch of the top. Wipe rims clean. Screw on 2-piece lids.

You can refrigerate these immediately, or water-bathe them for unrefrigerated shelf life.

Let the jars cool. Check seals, the lids should be sucked down (you'll hear a popping noise as the jelly cools).