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Homemade seasoning salts add a lovely, and quick, punch of flavors to dishes when used either in cooking or as a finishing salt. Pay attention to which flavors you tend to use most frequently in your day-to-day cooking, and mix together a ready made salt that’s available when you want it. In much of my day-to-day cooking and weeknight meals, I tend to favor salt, pepper, lemon, chives and parsley – particularly when flavoring light foods like chicken or fish. At other times, I gravitate toward rich and smoky flavors like chipotle chile, smoked paprika and smoked salt. Having a few jars of ready-made seasoning salt helps me to flavor those last-minute weeknight meals in an instant. Below, I’ve included my recipe for my favorite seasoning salt which includes unrefined sea salt, smoked black pepper, chives, parsley, lemon peel and a punch of dulse, a mineral-rich sea vegetable.
Making seasoning salt at home is less about cooking, and more about ratios. Good questions to ask might be which flavors you prefer, and how dominate you want those flavors to be. My friend Heather over at Mommypotamus, whips up porcini mushroom and bacon seasoning salts.
Flavoring Your Seasoning Salt
1) Tender Chicken (your preferred choice of meat dark/or white) 4) Tablespoons of butter
1) Clove of garlic, minced 1) 1/2 Cups of chicken stock
1) Bay leaf 1/4 Teaspoon Thyme
3) Tomatoes, peeled and quartered 1) 1/2 Tablespoons of whole- wheat pastry flour
1) Large onion, sliced 1) Tablespoon of Moringa flakes or powder
4) Green bell peppers, seeded and sliced
Disjoint your chicken first
Saute' in butter with onions, heavy kettle, a sprinkle of moringa flakes and saute" until light brown. Add flour stir with butter. Add onions, thyme, garlic, bay leaf, peppers, tomatoes, and cover the pot, then simmer for 15 to 20 minutes or so. Serve with rice, sprinkle the moringa and use the remaining sauce to top all; chicken,rice, and the moringa. Not to forget, enjoy your creation!
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