Need a Spice Rack Makeover?

I received my first set of spices when I bought my first house.  I then took those spices with me the next time I moved years later.  The truth is, my spice rack was more of a decorative counter topper than something that I ever learned how to use.  Since that time I've thrown out those spices and learned some tips worth sharing.

1. Expiration:  Technically speaking, most spices don't go "bad" for 2-3 years.  They do begin losing their flavor and potency as quickly as six months though. The quick signs are: your spice smells less aromatic and more like dust. And it begins to lose color (green spices shade toward brown and red shade toward maroon).
2. Where to buy:  If you're going to begin using your spices and you've abandoned them for a while, or simply can't remember when you purchased them, it's time to cut your losses and toss.  WAIT! Save the containers!  If you try to restock your spices from scratch at a traditional chain grocery store, you can be looking at upwards of $50.  A couple years ago I stumbled on bulk spices at my local Whole Foods (you can also buy in bulk at a co-op grocer near you, there are over 80 in MN).  The great thing about bulk is your spices are the freshest.  All you do is fill a baggy with how much you think you'll use over a 3-6 month period, you pay for just that much, then go home and fill your saved containers.  Just to give you an idea, I fill my jar of Oregano for less than $.90.  Added bonus, if you're making something wacky and you'll never use that spice again, you buy and pay for a teaspoons worth then move on with your life.
3. My favorites:
1. Dried herbs: Oregano (finds its way into everything), Basil (Italian cooking must), Thyme, Rosemary, Parsley, and Dill (great on fish), Coriander (a.k.a. Cilantro).
2. Heat: Red pepper flakes (again, I put this in everything), Cayenne (just a pinch is tasty in hot cocoa and brownies)
3. Vegetables  (for those days you just don't feel like mincing): Garlic powder, Onion powder, and Ginger 
4. Ethnic: Cumin (Mexican and Indian), Curry powder (Indian)
5. Mixes:  Paprika (mix of bell peppers and chili peppers), Chili powder (mix of  Cumin, Garlic, Oregano and Chili peppers), Italian seasoning (mix of Basil, Oregano, Parsley), Cajun Seasoning (Pepper, Garlic Powder, Onion Powder, Red Pepper, Cayenne)
4. Be on the lookout:  I frowned out loud recently when I learned some of the name brand mixes I love are loaded with salt - maybe that's why they were my favorites.  This includes a steak seasoning that I absolutely adore and would use on most everything.  I've been out on the lookout, and found a couple substitutes that I'm taking a liking to. 
1. Lemon Pepper - It's exactly what it sounds like and you can get it at all grocers.
2. 21 Seasoning Salute - This is a magical mix of 21 seasonings excluding salt that you can pick up at any Trader Joe's near you!
5. How to cook with spices:  Ah the beauty of the internet age.  Next time you cook your staple vegetables or meats, just do an online search for what spice goes with your item and you'll get lots of ideas.  By smelling the spice, it'll usually give you an idea of where it fits also.

Whenever possible, I love using fresh herbs. Unfortunately I find it's also the most thrown out item in my refrigerator because I never use it all before it goes bad.  This past summer I thought it would be a great idea to keep a basil plant.  It's not finicky for this black thumb to manage, it smells amazing, and happens to be my favorite herb.  Well, I couldn't keep my cooking up with its production and there was a lot of waste. I'm happy to report, I've found a simple solution to save your herbs and use them when you're ready. 

• Cut herbs from the stems, wash, put in a baggy, add water, label, throw in the freezer, take out the day you're going to cook with it.

One last thing. Here's my Presto Pesto recipe with just 5 ingredients.  Husband tested, cook approved!

• 2.5 oz (standard container) basil
• Handful of slivered/sliced almonds
• 2 garlic cloves
• Handful of grated Parmesan
• Pour Extra Virgin Olive Oil through the top of your food processor while processing until you get desired consistency.
• If you're daring (it's really not that daring) throw in a couple pinches of crushed red pepper for a little kick.
• Taste and modify as you process, you may decide to add more parm, or almonds, a pinch of salt.

This will keep in your refrigerator for the week.  Stir into 8oz whole wheat orzo for a pasta dish. Spread on a slice of bread add some tomatoes and make a fancy grilled cheese.  Recipe for those tasty looking "Baked Red Tomatoes" below to come next week with some of my other favorite unfried things.