• October 22, 2021

 After a very long research and  looking we  find  some secret seasoning use by  top chefs in the most popular restaurant in the world and we are  happy to share them with you to have  incredible flavor  in your daily homemade dishes.

Sodium-Free Seasoning

You can use this blend of spices on just about anything from fish to chicken, pork to beef and lots of recipes in this book! It adds plenty of flavor to keep you from reaching for the saltshaker.

  • ¼ cup onion powder
  • 3 tablespoons garlic powder
  • 3 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground turmeric

1-In a small bowl, whisk the onion powder, garlic powder, oregano, basil, thyme, cumin, pepper, and turmeric until well combined.

2-Store in an airtight container in a dry, cool area for up to 6 months.

Blackening Seasoning

Blackening seasoning is the perfect rub for mild-flavored proteins like shrimp and chicken. It also pairs well with fatty fish, like the Blackened Salmon Tacos with Pico de Gallo. When using this saltfree
blend in your recipes, cook the protein at high heat to achieve the characteristic blackened sear.

  • ¼ cup paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 tablespoon cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme leaves
1-In a small bowl, whisk the paprika, onion powder, garlic powder, cayenne, black pepper, basil, oregano, and thyme until well combined.

2-Store in an airtight container in a dry, cool area for up to 6 months.

Italian Seasoning

Italian seasoning goes great with anything, well, Italian! Adding it to tomato sauces and pasta dishes will give it that extra kick to round out the flavors. You could even use it to make your own marinara sauce and avoid high-salt store-bought versions.
  • 3 tablespoons dried basil
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried oregano
  • 3 tablespoons dried rosemary leaves
  • 3 tablespoons dried thyme leaves
1- In a small bowl, whisk the basil, marjoram, oregano, rosemary, and thyme until well combined.

2 -Store in an airtight container in a dry, cool area for up to 6 months.

Chili-Lime Seasoning

This refreshing seasoning blend works well with dishes that can use a bit of a punch. It’s also a perfect complement to sweet fruits like mangos and watermelons, as the acidity of the lemon zest balances the sweetness of the fruit.
  • 2 tablespoons salt-free chili powder
  • 2 teaspoons grated lime zest
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried cilantro
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon sugar
1- In a small bowl, whisk the chili powder, lime zest, garlic powder, onion powder, cumin, cilantro, cayenne, and sugar until well combined.

2- Store in an airtight container in a dry, cool area for up to 3 months.

Orange Vinaigrette

I love a vinaigrette that can add a little sweetness along with the tang to balance flavors. This dressing is excellent on Ground Turkey Salad but also pairs harmoniously with any spring and summer vegetables. Shake well before using because the oil will separate after sitting even for just a few minutes.
  • ½ cup freshly squeezed orange juice
  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon garlic powder
  • 1 teaspoon freshly ground black pepper
1- In a small bowl, whisk the orange juice, vinegar, oil, honey, garlic powder, and pepper until well combined.

2- Refrigerate in an airtight container for up to 1 week.

Pico de Gallo

Pico de gallo will liven up any dish with its mix of fresh ingredients. Store-bought versions can be exceedingly high in salt, and making your own not only gives you complete control over how much salt is used, but it is also quick and easy to do. 
  • 1 cup chopped tomato
  • 1 cup finely chopped red onion
  • 1 serrano or jalapeño pepper, seeded and finely chopped
  • ½ cup coarsely chopped fresh cilantro
  • ¼ cup fresh lime juice
  • ¼ teaspoon salt
1- In a small bowl, thoroughly combine the tomato, onion, serrano or jalapeño pepper, cilantro, lime juice, and salt.

2- Refrigerate in an airtight container for up to 1 week.

Green Mojo Sauce

When reducing added salt in your food, you need to rely on the other tastes sweet, sour, bitter, and umami to bring flavor to a dish. This green mojo sauce uses the acidity of lime juice and vinegar in combination with earthy herbs and olive oil to create a well-balanced flavor profile without any salt.
  • ¼ cup extra-virgin olive oil
  • ½ cup fresh cilantro leaves
  • ½ cup fresh parsley leaves
  • 1 jalapeño pepper, stemmed and seeded
  • 3 garlic cloves, peeled
  • 2 tablespoons fresh lime juice
  • 1 tablespoon distilled white vinegar
1- In a high-powered blender or food processor, combine the oil, cilantro, parsley, jalapeño, garlic, lime juice, and vinegar. Blend for a few seconds until smooth.

2- Refrigerate in an airtight container for up to 1 week.

Peanut Sauce

Peanut sauce is a typical condiment used in many Asian-style dishes, and it’s a key ingredient in  Shrimp Pad Thai. It’s also a great dipping sauce for spring rolls if left thicker (add less water) or
an excellent salad dressing if made thinner (add more water).
  • ½ cup unsalted creamy peanut butter
  • 2 garlic cloves, minced
  • 2 tablespoons rice vinegar or distilled white vinegar
  • 2 tablespoons honey
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon red pepper flakes
  • Warm water, as needed
1- In a small bowl, whisk the peanut butter, garlic, vinegar, honey, soy sauce, lime juice, and red pepper flakes until well combined.

2- Add warm water, 1 tablespoon at a time, to reach the desired consistency. The sauce should be thick but pourable.

3- Refrigerate in an airtight container for up to 1 week.

Sweet and Sour Sauce

The sweet and tangy flavor of this Chinese restaurant staple adds the perfect balance to many foods, and by making it at home, you eliminate the extra salt and additives. Enjoy it with  Sweet and Sour Chicken, on the grill, or even as an appetizer dip for meatballs or crispy wontons.
  • ½ cup loosely packed light brown sugar
  • ¼ cup rice vinegar or white wine vinegar
  • 2 tablespoons no-salt-added ketchup
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cornstarch
1- In small saucepan, stir together the brown sugar, vinegar, ketchup, soy sauce, and cornstarch. Bring to a boil and cook for 1 minute, whisking constantly to prevent clumping.

2- Remove from the heat and let it cool for 3 minutes.

3- Refrigerate in an airtight container for up to 1 week.

Cinnamon-Almond Butter

Almond butter is an excellent plant-based protein you can add to most desserts and smoothies. Although store-bought almond butter can be expensive, making it at home is as easy as blending a few ingredients. The cinnamon adds an extra layer of flavor and sweetness that will make this a staple in your kitchen.
  • 1 cup unsalted roasted almonds
  • 1 tablespoon canola oil
  • 1 tablespoon ground cinnamon
  • ⅛ teaspoon salt
1- In a high-powered blender or food processor, combine the almonds and oil and blend for 5 to 6 minutes, until almost smooth. (Almonds blend best on a lower setting.)

2- Add the cinnamon and salt and blend for 2 to 3 minutes more, until well combined.

3- Refrigerate in an airtight container for up to 2 weeks.

Whole-Grain Croutons

Croutons are convenient to buy premade but are just as easy to prepare at home, thus avoiding all the extra additives necessary for a long shelf life. This recipe calls for whole-grain bread, which
retains the added benefits of fiber, vitamins, and minerals that are removed from the wheat used to make white bread.
  • 4 slices whole-grain bread, cut into ½-inch squares
  • 2 tablespoons olive oil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
1- Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

2- In a medium bowl, combine the bread, olive oil, garlic powder, and onion powder. Toss until the bread is fully coated. Spread the bread in a single layer on the prepared baking sheet.

3- Bake for 8 minutes. Remove from the oven and flip each piece of bread. Return to the oven and bake for 3 minutes more, or until the bread is browned and toasted. Let it cool.

4- Store in an airtight container in a dry, cool area for up to 1 week.

Confetti Rice

Rice is one of those foods that pairs well with just about anything. Thankfully, it’s super simple to make and keeps well in the refrigerator for a few days so you can batch cook and have it ready
at any time. This version maintains the fluffiness of white rice while adding new textures and nutrition with assorted veggies. This recipe calls for a frozen blend of carrots, corn, green beans, and
peas, but use whatever frozen veggie mix you have.
  • 2 cups water
  • 1 tablespoon canola oil
  • ⅛ teaspoon salt
  • 2 bay leaves
  • 1 cup jasmine rice or other long-grain rice
  • 2 cups frozen mixed vegetables
  • 1 tablespoon fresh lemon juice

1- In a large saucepan, bring the water to a boil. Stir in the oil, salt, bay leaves, and rice. Reduce the heat to low, cover the pan, and let the rice simmer for 10 minutes.

2- Stir in the mixed vegetables, re-cover the pan, and cook for 5 more minutes, or until all the liquid is absorbed.

3- Pour the lemon juice over the rice and fluff it with a fork. Let it sit for 5 minutes. Serve warm.

4- Refrigerate leftovers in an airtight container for up to 3 days.

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