Category Archives: Legumes

Spicy Bacon Lentil Soup

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Spicy Bacon Lentil Soup

It’s been a while since I have posted a recipe.  It’s not because I am lazy or that I have been burned out.  It’s just that when I have a ton of things that need to be done, unfortunately, my website takes a back seat.  My day job and chores around our home come first.  Feral Kitchen unfortunately finishes second.  And quite frankly, I don’t like it one bit…

Well, I’m happy to be back and the recipe that I want to share today is a simple Spicy Bacon Lentil Soup that I prepared for a few of my lunches during the work week.  I packed a bowl and a half sandwich today in my lunch box, and put the other 3 servings in the freezer for lunch at a later date.  My Spicy Bacon Lentil Soup is made with lentils, bacon, onion, carrots, celery, garlic and a healthy hit of cayenne pepper.  It’s simple, flavorful and delicious.  Enjoy!  Tessa

Ingredients:

  • 2 – 15 ounce cans lentils
  • 2 strips of bacon
  • 1 cup chopped onion
  • 2 celery stalks (chopped)
  • 2 carrots (chopped)
  • 1 tsp minced garlic
  • 1 quart chicken stock
  • 1 bay leaf
  • 1/2 tsp cayenne pepper (or to taste)
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • salt and black pepper to taste
  • garnish with fresh green onion

Begin by rinsing and draining the lentils.  Set aside.  Chop the bacon and add to a large sauce pan.  Over medium heat crisp the bacon and drain.  Add onion and cook until opaque.  Add lentils, celery, carrots, garlic, chicken stock, cayenne pepper, bay leaf, cumin and coriander.  Cook until the carrots and celery until they are tender.  Add salt and black pepper to taste.  Remove bay leaf before serving.  Makes 4 servings.

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Greek Chickpea Salad

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Greek Chickpea Salad

Winter in Southern Oregon can be a great time of year for many people.  There are so many things to do and see.  There are myriad of fun activities such as skiing, snowboarding, snowshoeing, and snowmobiling.  But, by the time February rolls around, I’ve grown tired of winter… Those feelings only get further amplified by unexpected snow falls, a foggy day or rain.  I’ve grown bored of wearing tall boots, long coats and hats.  I want my sandals, bright warm sunshine and blue skies back.  I recognize that spring is “just around the corner” but, there are times I just need a little bit of proof…

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Finding proof that warm spring weather is on its way was much easier than I thought.  As I was clipping fresh sprigs of rosemary from my garden for my Greek Chickpea Salad, I noticed a single blue flower on the tip of one of the rosemary stems.  As, I walked through the yard, other small signs of spring started to appear.  My tarragon and chives were starting to poke through the soil.  There were tiny buds on the branches of the cherry and crab apple trees.  All simple reminders that spring is nearly here!

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Fresh rosemary.  Rosemary is a wonderfully fragrant herb used in many Mediterranean dishes. I use rosemary frequently because I love the flavor and because it is so readily available to me.  I use it in many savory dishes that contain lamb, chicken or pork.  I use fresh rosemary in salads and homemade baked bread as well.  It’s a versatile herb that has earned a permanent place in my kitchen.  If you have the opportunity to plant rosemary in your yard, by all means do so!

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My Greek Chickpea Salad is prepared with canned chickpeas (garbanzo beans), crunchy green cucumber, bright red grape tomatoes, red onion, tangy kalamata olives, dressed with a lemon garlic rosemary dressing and topped with feta cheese.  My Greek Chickpea Salad makes a wonderful side salad or as a main course for an easy vegetarian lunch.  Enjoy!  Tessa

Ingredients

  • 1 – 15 ounce can chickpeas (drained and rinsed)
  • 1/2 cup cucumber (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/4 cup red onion (chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup kalamata olives (sliced)
  • 3 –  4 Tbs olive oil
  • juice of 1 lemon
  • 1/2 tsp garlic paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4  - 1/2 tsp rosemary (finely minced and to taste)
  • feta cheese (optional)

In a medium sized bowl, toss together the chickpeas, cucumber, tomato, red onion, parsley, and kalamata olives,  In a separate bowl whisk together the olive oil, lemon juice, garlic paste, salt, pepper and rosemary.  Taste the dressing and correct your seasonings.  Be aware that fresh rosemary can easily overpower a dish.  Add the dressing to the garbanzo mixture.  Mix lightly.  Top with optional feta cheese.  Makes 2 lunches or 6 smaller side dish servings.

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A Winter Weekend in the Cascade Mountains and Chicken Lentil Soup

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Chicken Lentil Soup 

I love living in Southern Oregon.  One of my favorite things to do during the winter months is to visit the Cascade Mountains.  This year our family and friends stayed in some cabins up at Hyatt Lake over the weekend.  Hyatt Lake is about an hour drive from our home but in snowy weather, it may take twice as long.  There was at least 3 feet of fluffy snow on the ground and the temperature was a bone chilling 16 degrees.   The only way we could get up to our cabins was with four wheel drive pickup trucks for there was nearly 10 miles of narrow snow packed roads.

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A view up towards the summit.

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Along the edge of Hyatt Lake.  The lake was frozen over.  During the summer months, Hyatt Lake is known for its wonderful trout fishing and camping.

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A view across the lake.  The ice on the lake was only a few inches thick and covered with snow.  We would not dare walk out onto the lake for it was too risky and dangerous.

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Sunset in the forest.  It was eerily quiet.  The only noise that we heard was the snow dropping off the branches of the trees.  There were no birds, squirrels or any signs of wildlife. The birds either migrated south or are spending the winter in the valley below. Other animals such as black bear, skunks and squirrels are hibernating in their dens.  Deer, cougars and elk generally find their way down to the warmer lower elevations during the cold winter months.

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A view from the top of the mountain.  You can see the ski resort at Mount Ashland in the background.

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Snow covered Chinquapin Mountain. In late spring, when the snow has melted, Chinquapin Mountain is one of my favorite places to hunt for Morel mushrooms.  When I get some mushrooms this year, I’ll be sure to post some delicious Morel mushroom recipes.

After spending a cold day in the snow, my Chicken Lentil Soup is a perfect way to warm up. My Chicken Lentil Soup is made with locally grown organic green Laird Lentils, carrots, onions, celery, chunks of tender chicken and flavored with my homemade Garam Masala Spice Blend.  It’s easy to make, tastes delicious, and as an added bonus, it’s really good for you too!  Enjoy!  Tessa

Ingredients:

  • 1 cup Laird lentils (washed and picked over)
  • 1 Tbs olive oil
  • 1/2 cup onion (chopped)
  • 1/2 cup carrots (chopped)
  • 1/2 cup celery (chopped)
  • 1/2 cup red bell pepper (chopped)
  • 1 Tbs Garam Masala spice blend
  • 1 12 ounce can diced tomatoes
  • 1 tsp minced garlic
  • 1 quart chicken stock
  • 1/2 pound cooked chicken (chopped)
  • salt and pepper to taste

In a large sauce pan with a lid, saute onion, carrots, celery and red bell pepper in olive oil.  Cook until onions are translucent and tender.  Add lentils, Garam Masala, tomatoes, garlic and chicken stock.  Cook on low heat until lentils are tender, about 30-40 minutes.  Add cooked chicken about 10 minutes before lentils are done.  Taste and correct your seasonings.  Serve hot with crusty bread.  Makes about 4 servings.

*Note:  I used precooked chicken that I found in the deli section of my favorite store.  I added the chicken towards the end of the cooking process because I wanted the chicken to stay tender.

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Creamy Red Lentil Soup with Garam Masala

Creamy Red Lentil Soup with Garam Masala

Bruce was out of town for the past few days.  I hate to say this out loud but…  When he is away from home, I get to make what I want to have for dinner without any negotiating or meeting in the middle.  Today, I was in the mood for a Creamy Red Lentil Soup with Garam Masala.  Garam Masala is an exotic spice blend that is of North Indian origin.  It has ingredients such as cumin, cinnamon, black pepper, cloves, cardamom and coriander.   It’s one amazingly fragrant and versatile spice blend.

My Red Lentil Soup with Garam Masala is vegan, easy, and most of all, delicious!  And as for Bruce, I love him so much that I made sure that I saved him a big healthy bowl of Creamy Red Lentil Soup to eat when he gets back :).  Enjoy!  Tessa

 Ingredients:

  • 1/2 cup split red lentils (picked over and rinsed well)
  • 2 cups vegetable stock (more if needed)
  • 1/2 cup carrots (diced)
  • 1/2 cup onion (diced)
  • 1/2 cup celery (diced)
  • 1/2 cup red bell pepper (diced)
  • 3 ounces tomato paste (half of a small can)
  • 1 tsp garlic paste
  • 2 tsp garam masala spice (or to taste)
  • seasoning salt to taste
  • garnish with thinly shredded carrots and chopped parsley

Begin by picking over and rinsing red lentils.  Toss lentils and remaining ingredients except for the seasoning salt or garnishes into a pot with a tight fitting lid.  Cook on low, stirring occasionally for about 30-40 minutes or until the lentils are tender.  Taste the soup and add your seasoning salt to taste.  Using an immersion blender, blend soup until creamy.  Ladle into bowls and garnish with thinly shredded carrots and chopped parsley.  Makes 2 to 3 servings.

Note:  You can find garam masala at most major grocery stores or online.

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“Stove Top” Baked Beans

“Stove Top” Baked Beans

Late yesterday afternoon Bruce and I were invited to a backyard barbecue at my sister’s home with family and friends.  We never go to somebody’s home empty handed so I offered to make some Baked Beans to share.  My sister made pulled pork sandwiches and coleslaw so the Baked Beans were a perfect addition to the feast.  We socialized with friends, played bean bag toss games and competed ferociously at foos ball for hours.  We all had a wonderful time!

I had only a couple of hours to prepare the beans so I thought I’d cook them in a dutch oven on the stove rather than firing up the oven.  And I am pleased to say that the stove top method worked.  My “Stove Top” Baked Beans were delicious and I completely sold out by the end of the evening.  My Baked Beans are an interesting combination of black beans, great northern beans and little sweet aduki beans.  They are similar to a Southern Style Baked Beans but with a distinct Asian flair.  Instead of molasses, I used sweet Indonesian Soy Sauce.  I also added zesty Sriracha and floral scented Szechuan pepper for a bold and unique flavor.  These beans tasted so good that the “carnivores” in the crowd had no idea that the beans were vegan too!  Makes 12 servings.  Enjoy!  Tessa

Ingredients:

  • 1 – 15 ounce can black beans (drained)
  • 1 – 15 ounce can great northern beans (drained)
  • 1 – 15 ounce can aduki beans (drained)
  • 1 cup chopped onion
  • 1 tsp canola oil
  • 1 – 28 ounce can diced tomatoes
  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 1/4 cup Indonesian Soy Sauce
  • 1 Tbs Sriracha sauce
  • 3 tsp minced garlic
  • 1 tsp liquid smoke
  • 1 tsp ground Szechuan pepper
  • 1 cup water
  • salt and fresh cracked pepper to taste

Begin by grabbing a dutch oven or cast iron pot with a lid.  Heat dutch oven on stove with a medium flame and add canola oil.  Add onions and cook until translucent or about 10 minutes.  Add remaining ingredients, turn stove down to low and cook partially covered for about 1 1/2 to 2 hours stirring occasionally.  Add water if the beans are too thick, or remove the lid and cook longer if the mixture is too thin for your liking.  Taste and correct your seasonings and serve.  Makes 1 1/2 quarts or 12 servings of “Stove Top” Baked Beans.

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Lentil Chicken Sausage Soup

Lentil Chicken Sausage Soup

Technically it’s spring here in Southern Oregon. The operative word is “technically”…  It did not feel like spring because today was just gray and rainy.  To add to the annoyance, Bruce and I were out of town over the weekend and when we came home late Monday, we were low on groceries.  We were out of milk, bread, and other basic necessities.  Missing key ingredients in my kitchen makes it tough to make a decent dinner for a busy weeknight.

Fortunately, I always keep lentils, yellow onions, chicken stock and fresh celery on hand.  I also had a half pound of fully cooked asiago cheese red pepper chicken sausages in my freezer.  Before I left for work early this morning, I snagged my little slow cooker from the cupboard, plugged it in, tossed in my ingredients, and turned it on low.  All in all, I spent about 10 minutes assembling dinner.  When I got home from work, I grabbed a couple of bowls, fished out the bay leaf and garnished the soup with fresh grated Parmesan cheese.  It was simply delicious! It was ridiculously easy to make and I got two thumbs up from Bruce. Enjoy!  Tessa

Ingredients:

  • 1 cup lentils (picked over and rinsed)
  • 1/2 pound chicken sausage links (chopped)
  • 1 quart chicken stock
  • 1 cup celery (chopped)
  • 1/2 cup onion (chopped)
  • 1 tsp dried oregano
  • 1 tsp garlic paste
  • 1/2 tsp red pepper flakes
  • 1 bay leaf
  • 1/2 tsp seasoning salt or to taste
  • water if necessary
  • garnish with grated Parmesan cheese

Grab a slow cooker.  Add all ingredients except for seasoning salt, water and garnishes.  Cook on low covered for 6 – 8 hours.  Add water if the soup is too thick for your liking.  Add seasoning salt.  Taste your soup and correct your seasonings.  Ladle up and garnish with grated Parmesan cheese.  Makes about 4 servings.

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White Chicken Chili

White Chicken Chili

I’ve learned that cooking good food does not always start in the kitchen.  So, every year I plant a little garden in my backyard.  I don’t have a lot of space for a big garden so my husband Bruce built me a couple of raised garden beds that I stuff with all kinds of vegetables.  We compost our kitchen scraps and yard clippings to make the soil in the little garden fertile and perfect for planting.  It’s amazing how many vegetables a little patch of earth can produce.

Since it is mid March in Southern Oregon I was able to plant snow peas, lettuce, broccoli, cauliflower, celery and onions.  This year instead of starting my plants from seed, I decided to buy a bunch of vegetable starts.  Planting starts allows me to harvest my vegetables a few weeks earlier than planting directly from seed.  Preparing meals with home grown fresh picked ingredients does not get much better!

Plant starts waiting to be put in the ground.

Snow Peas…

I will be picking fresh crisp snow peas in about 6 weeks!  I can’t wait!

After I planting my little spring garden I decided to make a pot of White Chicken Chili.  White Chicken Chili is hearty, flavorful and perfect for a cool spring day.  Garnish with fresh chopped red bell peppers, sharp white cheddar cheese and sliced green onions.  Serve with a slice of cornbread or a green salad.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound boneless skinless chicken thighs
  • 1 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1 tsp olive oil
  • big pinch of salt
  • 2 – 15 ounce cans of great northern beans (drained and rinsed)
  • 1 4 ounce can diced roasted green chilies
  • 2 cups chicken stock
  • 1 Tbs ground cumin
  • 1 tsp garlic paste
  • 1 tsp dried oregano
  • 1/4 tsp dried ground jalapeno
  • 1/8 tsp white pepper
  • salt to taste

In a large sauce pan with a lid, saute the onion, bell pepper, salt and olive oil until onion is opaque.  Chop the chicken into 1 inch sized pieces.  Add the chicken to the pan and cook until a light golden color.  Add remaining ingredients, cover and cook on medium low for about half an hour or until the beans are cooked to your liking.  Taste and correct your seasonings.  Garnish with shredded white cheddar cheese, diced red bell pepper, and sliced green onions.  Makes about 2 big fabulous bowls of White Chicken Chili.

Note:  Next time I make this, I am going to try it in my slow cooker.

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Sloppy “Lentil” Joes

Sloppy “Lentil” Joes

I have got to tell you that a Sloppy Joe is one of the very first dishes I ever learned how to make.  A Sloppy Joe is without a doubt an American “kid friendly” sandwich.  If you never had a Sloppy Joe, it is a tasty, messy burger made with ground beef and a tangy sweet tomato sauce.  To make a Sloppy Joe, all you have to do is brown up some ground beef, add some Sloppy Joe sauce, ladle on a burger bun and there’s dinner.  Easy.

I was in the mood the other day for a Sloppy Joe sandwich and I had no ground beef stashed in the freezer.  I did not even have ground bison or turkey either.  However, I had lentils in my cupboard…  I had heard of people preparing Sloppy Joes with lentils before and I knew that when lentils are cooked they have a meaty like texture. So, I made my standard Sloppy Joe sauce and added cooked lentils instead of beef.  I tasted it and it was good!

When Bruce came home that evening, I told him that I made these for our dinner.  He gave me his me his famous dirty look and quickly reminded me that he hated beans.  I looked back at him, smiled, handed him his Sloppy “Lentil” Joe sandwich, crossed my fingers, and said “sorry hon, I forgot”.  I then watched him out of the corner of my eye while he ate the sandwich.  And get this… He looked as if he liked it!  After he was finished, he said that he thought it was really good and that he almost forgot that there were lentils in it.  I guess he’ll eat beans now  :).

My recipe for Sloppy “Lentil” Joes is easy to make, completely meatless and healthy for you.  Not to mention, they are wickedly good.  Enjoy!  Tessa

Ingredients:

  • 1 cup brown lentils (rinsed and picked over)
  • 3 cups water
  • 3/4 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 1 tsp olive oil
  • 1 14.5 ounce can diced tomatoes
  • 1 8 ounce can tomato paste
  • 3/4 cup tomato ketchup
  • 2 Tbs brown sugar
  • 2 tsp garlic paste
  • 1 tsp dried mustard
  • 1/4 tsp black pepper (or to taste)
  • 2 tsp kitchen bouquet (browning sauce for color)
  • salt to taste
  • 4 to 6 whole wheat burger buns
  • garnish with pickles

Begin by cooking the lentils and water in a sauce pan on covered on medium low for about a half an hour or until the lentils are cooked to your liking.  I did not add salt to the lentils for I heard that salt toughens up the beans. Drain.  Mash lightly with potato masher.

Meanwhile, in skillet or pan, saute the onions and bell pepper in olive oil.  Cook until onions are opaque.  Add remaining ingredients except for the lentils, burger buns and pickles.  Cook on medium low, covered, for about the same amount of time as the lentils, stirring occasionally.  When the lentils are done, add to the tomato mixture, taste, and correct your seasonings.  Add water if necessary.  Ladle on warmed whole wheat burger buns, garnish with pickles and serve.  Makes 4 to 6 Sloppy “Lentil” Joes.

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Lamb Chickpea Stew

Lamb Chickpea Stew

Sometimes weekends are just as busy as weekdays.  Cleaning the house, yard work, and laundry often consumes my precious time off.  When I have a weekend like that I need to remember that I have a slow cooker tucked away in my cupboard.  Preparing a meal with a slow cooker is simple, saves time and tastes wonderful.  Just toss in the ingredients, cover, turn on low and disappear for about 6-8 hours.  Come back and dish up.  Easy…

My Indian inspired Lamb Chickpea Stew is satisfyingly simple and tastes fabulous.  It has tender bits of lamb, tasty chickpeas, and garam masala in a tomato spinach broth.  Garam masala is a North Indian spice blend made with cumin, black pepper, cinnamon, cloves, coriander and cardamon.  I found my garam masala in the spice section of my favorite grocery store.  Serve the Lamb Chickpea Stew with naan or with a scoop of basmati rice.  Enjoy!  Tessa

Ingredients:

  • 3/4 pound lamb stew meat
  • 1 can (15 oz) chickpeas (garbanzo beans) drained
  • 1 can (14 oz) whole tomatoes
  • 1 cup chicken stock
  • 1 cup chopped onion
  • 2 tsp garlic paste
  • 2 tsp garam masala spice blend
  • 1/2 tsp salt or to taste
  • 2 – 3 cups fresh spinach

Begin by tossing all the ingredients in the slow cooker except the spinach.  Cook on low for about 6-8 hours or until the lamb is tender.  Add the spinach about 5-10 minutes before serving.  Cook until spinach has wilted.  Dish up and serve.  Makes 2 – 3 servings.

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Red Lentil Soup with Turkey

Red Lentil Soup with Turkey

Nearly every Sunday afternoon I like to make something to pack in my lunch for my busy work week.  I figure that if I have something tasty to take with me to work, it will keep me away from eating out or hitting the fast food drive thrus.  Today I decided to make Red Lentil Soup with Turkey.

Earlier this morning I visited a newly formed food cooperative for the first time here in town.  I found some gorgeous locally grown carrots and a screaming deal on organic red lentils.   The lentils rang up at $2.39 a pound…  Generally red lentils are not exactly the easiest legume to find nor are they the cheapest.  I heard someone refer to these tasty little lentils as “designer beans”.  I say I don’t care what you call them because they taste great to me and now I know where to get them!

Red Lentils

My Red Lentil Soup with Turkey is easy to make, tastes wonderful and is good for you.  It has gorgeous red lentils, roasted turkey, bright orange carrots, onion, celery, and wonderful Moroccan spice blend called Ras El Hanout.  Don’t worry, at the bottom of the post, I have my version of the spice blend if you don’t have it in your cupboard.  Enjoy!  Tessa

Ingredients:

  • 1 cup red lentils (picked over carefully and rinsed well)
  • 1 quart chicken stock
  • 2 carrots (chopped)
  • 1 rib celery (chopped)
  • 1/2 onion (chopped)
  • 1 tsp canola oil
  • 1/2 pound roasted or precooked turkey
  • 2 tsp Ras El Hanout
  • 1 tsp garlic paste
  • 1/2 tsp salt or to taste
  • garnish with fresh chopped parsley

Pick over, wash and drain your lentils.  Set aside.  In a medium sized saucepan, over a medium flame, saute your carrots, onion, celery in canola oil until the onions are translucent.  Add the red lentils, turkey, chicken stock, garlic paste, salt and Ras El Hanout blend.  Cook covered for about 30-45 minutes.  I like to cook my soup for about 45 minutes because I like it when the lentils start to get really tender and break down.  Makes about 4 servings.

Ras El Hanout

Mix together in a small bowl the following ground spices.   Be sure to put the mixture in a tight fitting jar and store in a cool dry place.

  • 2 teaspoons each -  ginger and coriander
  • 1 1/2 teaspoons – cinnamon, black pepper, turmeric and nutmeg
  • 1 teaspoon – allspice
  • 1/2 teaspoon – cloves

I reused an old spice jar for storing the Ras El Hanout.  I wrote the ingredients and ratios on the back of the jar.  That way, when I run low on the spice blend, I just read the back and mix up another batch.  Enjoy!  Tessa

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