What spices do you keep on hand prepared and ready to use?

Question

Our family eats alot of sautéed mushroom and onions. Once weekly I will saute a bowl full and keep in fridge to use as need. Do you keep something like this on hand to make it easier to cook in the evening?

Answer 1

Once a week or so, I stew and spice tomatoes and then refrigerate it. It really helps when I want to spontaneously pop them in my dish but don't want to go through the pains of cooking it. (I don't like canned stewed tomatoes)

I also love spicy chicken, so I'd say a few times a month I'd brown slices of chicken with some Montreal Steak Seasoning and minced garlic and then freeze it until I decide to take it out on a morning where I decide that I want to make mac n cheese for dinner or some other recipe that the spicy chicken would fit in. A real time saver!!!

Answer 2

I keep a full spice cabinet, a full freezer and a full dry and canned goods pantry. I keep a regular stock of fresh fruits and veggies because I like to be able to make whatever strikes my fancy whenever it strikes my fancy. I use my spices regularly enough so that they never really get more than 6 months to a year old. Whatever the critics say, dried spices are great on a regular basis and herb pastes are wonderful too. I am a thoroghly semi homemade cook 75% of the time and a scratch cook the rest of the time and on any special occasion. I received the French Laundry cookbook for my birthday and have been trying one complete ten course meal per month since. Having a complete kitchen is wonderful and takes very little effort or expense to maintain once you have it all in place.

Answer 3

Garlic powder, Onion Powder, Minced Onion, Montreal Steak Seasoning, Mrs. Dash, Salt, Pepper, Oregano, Basil, Thyme, Rosemary, Parsley, Cayenne Papper, Chili Powder, Cinnamon is all I ever need!

Answer 4

I have pretty much every spice but a few "staples" are always on hand: savory -- garlic (minced in a jar is super easy), onions (get a chopper from Pampered chef or similar for convenience), ginger (fresh and powdered), Italian seasoning (great easy seasoning for eggs and omelettes), flavored (lemon or garlic) pepper (great on veggies), hot sauce, cayenne pepper, and something to go with meat (sage and rosemary are always good). Sweet -- can't go wrong with cinnamon, vanilla, and nutmeg! Also it's always a good idea to have some oils and vinegars on hand as staples -- olive and sesame oil and flavor-infused oil, and vinegars such as rice, apple cider, and balsamic are great to combine when making simple salads, stir fries, and other dishes.

Answer 5

Garlic Powder, Lemon Pepper, All Seasoning

Answer 6

Three dry "Aromatics" just like the song, Sage, Rosemary and Thyme. Three Fresh Aromatics, Garlic, Ginger and Onion
Three "Spices" Cinnamon, Clove and Chili Powder

Answer 7

Just about all of them....I love to cook. And yes, it's great to make a good stew or soup, chili, lasagna that can be served on nights when you don't have the time to cook. My homemade spaghetti sauce makes enough for two to three more dinners. I just freeze it.

Answer 8

No I cook as I need it.I do always have in my kitchen spices.Salt,white pepper,creole seasoning,garlic powder,onion powder,and instant gravy mixes.You can make any foods you have very flavorful.Anytime.

Answer 9

I always have Adobo on hand... its the perfect all purpose seasoning for any kind of meat. I also like to have fresh garlic, cumin, salt & pepper & onions... they season so well!

Answer 10

tats not spices thats condiments i knew a chef would make a whole pound of rouix and freeze it everyweek for adding to louisiana gumbos and other soups stocks and gravies he was Justin Wilson a great cook