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Diabetic Low Fat Western Spice Mix


1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 tablespoon cayenne pepper
2 tablespoon ground fennel seed
3 tablespoon paprika
3 tablespoon garlic powder

Combine all ingredients. Store in a sealed container.

NOTE:
Combine and grind briefly in a coffee grinder. Substitute aniseed for fennel. Use rounded tablespoons full when substituting seed for ground spice. Instead of "tablespoons" use teaspoons to make enough to fill half a Schilling spice jar.

A handy blend to add to salad dressings, grilled vegetables, beans, soups, stews or rice.

Makes 1 cup

Calories 19 Fat 0.3 g Carbs 4 g Sodium 2 mg
Exchanges 1/2 grain (starch).




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.