Recipe: Coconut and Marzipan Macaroons

2 Hungry Birds - Tina on September 14, 2023

I recently had one of those days where I craved for something sweet and was in the mood to bake. I remembered that I loved eating coconut macaroons (‘kokos toppe’ in Danish) when I was growing up in Denmark – they were one of my favorite baked sweets. It struck me that I hadn’t eaten these for years. I had a giant roll of marzipan (almond paste) in my cabinet, and mixing in some marzipan with coconut sounding intriguingly good.

I baked four dozen, which were quickly long gone, and I am already thinking about making my next batch. For my gluten-free friends, you will love this recipe.

Recipe: Coconut and Marzipan Macaroons

Recipe by 2 Hungry Birds – Tina Course: BakingCuisine: Denmark, Nordic

macaroons

Ingredients

3 3 medium eggs
8 oz 8 (225g) sugar
10½ oz 10½ (300g) unsweetened shredded coconut
3½ oz 3½ (100 grams) shredded marzipan (almond paste)
5 oz 5 (150 grams) dark chocolate

Directions

Beat eggs and sugar in a bowl with an electric mixer until the eggs and sugar turn white, about 2-3 minutes. Add shredded coconut and marzipan together until the dough is evenly mixed.
Shape the dough into a ball and let it rest in the refrigerator for one hour. This will help the dough stick together easily.
Preheat the oven to 350 °F (175°C).
In the meantime use your fingers to shape the dough for each macaroon into small cones (I like them bite-sized, but you can shape them any size you prefer). Make sure to press the coconut as tightly together as possible, as any coconut that is sticking out will burn easily.
Bake the coconut macaroons about 15-20 minutes or until they are lightly golden and crisp.
Take them out of the oven and let them cool off.
Melt the chocolate and dip/brush the bottom of the coconut kisses with chocolate. Let them rest while the chocolate hardens (you can also put the tray in the refrigerator for 5 minutes to speed up the chocolate hardening process). Devour these with some coffee or tea:)

Recipe: Flæskesteg – Danish Pork Roast

2 Hungry Birds - Tina on September 5, 2023

Flæskesteg is a classic Danish roast, usually served with boiled potatoes, caramelized potatoes, gravy and cooked red cabbage (or on a piece of rye bread with red cabbage, as I recommend in this post). Flæskesteg is still a popular dish, particularly for Sunday dinner among the older generation, and some people in Denmark eat flæskesteg for Christmas.

Flæskesteg is not easy to find in the U.S., mainly because you need to buy a piece of the pork neck or breast with the rind still attached. As a result, my flæskesteg recipe substitutes the traditional cuts with with a piece of pork belly, which is cheaper and easier to find.

My mum discovered that a great place to find pork belly for flæskesteg is at the “Mulberry Meat Market” on Mulberry St. between Canal St. and Bayard St., in New York’s Chinatown. Just walk to the back where the guys are slicing the meat and ask for a big piece of pork belly, and they will custom slice to the size you want. I usually get a piece that is approximately 13” x 7”. The slab sometimes has bones, which you can tell them to keep or remove. My husband loves the bones so I always keep them in the cut.

Recipe: Flæskesteg – Danish Pork Roast

Recipe by 2 Hungry Birds – Tina Course: Dinner, roastCuisine: Denmark

Servings

servings

Ingredients

4.5 lbs 4.5 pork belly (13″ x 7″ cut – ask you local butcher to cut it for you)
salt
bay leaves
Optional ingredients
2 2 carrots, chopped roughly
1 1 onion, chopped roughly
2 2 sprigs of fresh thyme

Directions

Preheat the oven to 482 °F (250°C).
With a sharp knife, slice grooves into the rind of the pork belly with a knife, at about ¼ inch spacing. Slice the rind only – if you slice through the meat, juices will run out and make the rind soft instead of crispy.
Place the pork in a roasting pan with the rind facing downwards. Boil water and pour it into the pan just enough to cover the rind.
Insert the meat on the lower shelf for about 15 min. in the oven.
If you want to make gravy with the meat juices, you can add chopped carrots, onion, and fresh thyme to the water in the roasting pan. If you just want to eat the meat, you can skip this step.
After 15 min in the oven, remove the meat and place a grill on the roasting pan. Place the meat on the grill with the rind side upward. Rub plenty of coarse salt on the pork belly rind, including the spaces in the sliced grooves. The salt will make the rind crispy. Stick a few bay leaves in between the grooves in the rind, and reduce the oven heat to 320°F (160°C). Be sure to level the meat as much as possible before putting back in the oven. You can use foil under the flæskesteg to make it level. This will help ensure the flæskesteg is evenly roasted.
Roast the flæskesteg for about 50 min in the oven, or until the internal temperature reaches 130 °F (160°C). Be sure to add more water to the roast pan if the liquid disappears.
Set the oven temperature to 482 °F (250°C). Choose an oven setting with a heat source above the meat (instead of below), such as Roast, Grill, or Broil.
Put the meat in the middle shelf of the oven and roast until the internal temperature reaches 158-167 °F (70-75°C). Keep and eye on the flæskesteg to make sure that the rind is not burning. It can be a little challenging to make the rind crispy.
Remove the flæskesteg from the oven and let it rest for about 10 min. Do not cover the meat since the rind will turn soft.
Cut the meat until right before you are about to serve the food. The meat will turn grey if you cut it too early. Cut into the meat through the grooves that were previously made in the rind.
If you are making gravy, decant the fat out of the liquid and strain the rest into a pot. While heating the gravy in the pot, mix ¼ cup of water with about two tablespoons of cornstarch, stir well, and then pour into the pot with the gravy. The gravy should slowly thicken. If you want the gravy thicker, repeat with water and cornstarch. Add salt and pepper to taste.

Recipe: Pho Ga – Vietnamese Noodle Soup

2 Hungry Birds - Tina on September 3, 2023

Tina: Recently I have had the opportunity to take cooking lessons from Mama Le’s Kitchen (a.k.a. my mom). She taught herself how to cook the Vietnamese dishes by remembering all the wonderful flavors in food that she ate when she lived in Vietnam 34 years ago.

Vietnamese food takes a lot of preparation and everything is sliced to perfection. Pho (pronounced “fuh”) is a traditional clear noodle soup from Vietnam. The soup is traditionally boiled with either chicken or beef bones, and served with meat, rice noodles, bean spouts and herbs.

The distinguished flavor in the pho broth comes from the star anise, cassia bark and fish sauce, but the extra depth in flavor comes from charring the onions, ginger and garlic. This method adds a touch of smokiness to your pho.

My mum advised me that the stock tastes even better if you let it sit for another day in the fridge. The fat in the stock will rise to the top and harden. I like to skim the fat off the stock, but it’s a matter of preference.

Recipe: Pho Ga – Vietnamese Noodle Soup

Recipe by Tina’s mom Course: Soup, NoodlesCuisine: Vietnam

Servings

4-6

servings

Ingredients

Soup
1 1 whole chicken, preferably organically raised, antibiotic free, free-range chicken
1 1 large onion, sliced in half and charred over a gas stove or a burner.
5 5 whole garlic cloves, charred over a gas stove or a burner
1 1 (3-inch) ginger root, sliced in half lengthwise and crushed with a meat tenderizer or a big knife
2 2 large carrots, cut into thirds to fit in the pot
1 1 leek, cut in half, washed and cleaned
2 2 anise stars
1 1 piece of 2-inch x 1-inch cassia bark (Vietnamese cinnamon). If you don’t have it at home you can leave it out
1 teaspoon 1 cracked white pepper
3-5 tablespoons 3-5 fish sauce
1-2 tablespoons 1-2 salt
To be added when serving
1 package 1 dried pho rice noodles (they come in different width, so it’s a matter of preference)
Bean sprouts (mung beans)
Lime wedges (to squeeze the juice in the soup)
Mint leaves
Cilantro (roughly chopped)
Yellow onion (thinly sliced)
Fish sauce
Optional garnish and condiments (optional choices, but a must in my opinion)
Thinly sliced jalapeño
Sliced romaine lettuce leaves
Thai basil leaves
Fried onions
Sriracha chili sauce
Hoisin sauce
Dried, shredded woodear mushrooms (soaked in water)
Shrimp

Directions

Wash and clean the inside and outside of your chicken and put it in a large stock pot with the breast side up.
Char the onion, garlic and ginger over a gas stove burner or with a cooking torch (the type you use for making crème brûlée) until 50% black, and add them to the stockpot with the rest of the ingredients. Add water to cover the chicken.
Cover with a lid and bring the water to a boil over high heat.
When the water comes to a boil, turn the stove off (do not remove the lid) and let the chicken poach for 40 min. This method will cook the chicken to perfection.
Remove the chicken from the stock and let it cool off. When cool enough, carve all the meat of the chicken and return the bones to the stock. Shred the meat with your fingers and store it in the fridge.
Simmer the stock for another 1 ½ hours.
If you want the stock to collect more flavors, allow the soup to cool off and then let it sit in the fridge overnight. You can choose to skip this step if you don’t have the patience to wait.
Prepare the noodles by soaking them in warm water for about 30 minutes.
Prepare the condiments by thinly slicing the onions and jalapeño, peeling the mint leaves off the stem, and roughly chopping the cilantro. Vietnamese people do not like the roots on the bean sprouts, so they will use the time to remove the roots on every single little sprout. Patience is rewarding. Arrange all the condiments on a nice platter.
Strain the soup using a cheesecloth and a strainer and skim off any excess oil. This will make the soup clear. Add fish sauce and salt to taste.
Right before serving, pour boiling water over the noodles while straining. This will heat the noodles so your pho stays hot.
Put a small amount of noodles in each serving bowl, and add the hot soup into the bowl. The noodles will cook to al dente. Add the shredded chicken on top and serve.
Serve the condiments on the side so people can choose their preference.
If you want to follow the authentic Vietnamese method, have a little bowl on the side with either hoisin sauce or fish sauce to dip the meat from your soup in. Chúc ngon miệng! (enjoy)

Recipe: Sudado de Pollo – Colombian Chicken Stew

2 Hungry Birds - Tina on September 1, 2023

Sudado de Pollo is a delicious Colombian stew made with chicken, potatoes, and tomatoes. It was Izabela (@lucaholguin_), who first introduced me to this tasty dish from her home country, and it soon became a favorite among my husband and my kids. Sudado de Pollo is really easy to make, and you only need a handful of ingredients, which you probably already have in your fridge. I usually serve Sudado de Pollo with garlic rice, but you can also serve it with plain white rice.

Recipe: Sudado de Pollo (Colombian-Style Chicken Stew

Recipe by Izabela @lucaholguin_ Course: DinnerCuisine: Colombia

Servings

servings

Sudado de Pollo is really easy to make, and you only need a handful of ingredients, which you probably already have in your fridge. I usually serve Sudado de Pollo with garlic rice, but you can also serve it with plain white rice.

Ingredients

½ ½ onion
3-4 3-4 tomatoes
4 cloves 4 garlic
½ cup ½ cilantro (to put in the blender with the other ingredients)
½ cup ½ cilantro (for decoration)
2-3 2-3 big potatoes
8 pieces 8 of chicken (legs or thighs)

Directions

In a blender, combine the tomatoes, onion, garlic, and cilantro. Blend until smooth, creating a vibrant sauce that forms the heart of your Sudado.
Cut the potatoes into medium size dices.
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chicken pieces and sear them for 4-5 minutes on each side, until they develop a golden-brown hue.
Put the diced potatoes into the pot with the browned chicken. Pour over the sauce and cover with a lid. Let simmer for 30-40 minutes.
Garnish with the rest of the cilantro and serve with rice.

Recipe Video

Recipe: Spicy Tofu Tacos

2 Hungry Birds - Tina on August 15, 2023

Back in the days, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for homemade taco seasoning

Recipe: Spicy Tofu Tacos

Recipe by 2 Hungry Birds – Tina Course: Dinner

Servings

servings

Ingredients

1 package 1 extra firm tofu
2 tablespoons 2 olive oil
1 1 small onion, cut into small cubes
2 2 garlic cloves
Juice from ½ lime
4 tablespoons 4 tomato paste
2½ tablespoons 2½ homemade taco seasoning
Garnish
1 tablespoon 1 chopped cilantro

Directions

Press the liquid from the tofu for about 20 min. To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
Crumble the tofu with your hands and add it to the pan with the onions and garlic.
Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
Transfer the tofu to a serving bowl, and garnish with cilantro.
Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.

Recipe: Spicy Shakshuka

2 Hungry Birds - Tina on August 15, 2023

Shakshuka is a versatile and delightful dish that’s traditionally enjoyed for breakfast, but it also shines as a hearty lunch or even dinner option. At its core, Shakshuka features eggs poached in a rich tomato sauce, often spiced and simmered to perfection.

I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.

What’s truly wonderful about this dish is its simplicity. Not only are the ingredients commonly available, but the preparation is also straightforward. You can cook it in a large skillet to serve a crowd or, as is my preference, create individual servings using ramekins. This ensures each person gets their perfectly poached egg nestled in a bed of luscious tomato sauce.

Recipe: Spicy Shakshuka

Recipe by 2 Hungry Birds – Tina Course: Breakfast, Brunch

Servings

servings

Ingredients

3 tablespoons 3 olive oil
3 3 jalapeños, stemmed, seeded, and finely chopped
1 1 shallot, chopped
4 4 cloves garlic, crushed and minced
1 teaspoon 1 ground cumin
1 tablespoon 1 paprika
1 pinch 1 cayenne pepper
1 can 1 (28 oz.) whole peeled tomatoes with juices
Salt and pepper
12 12 eggs
½ cup ½ feta cheese, crumbled
1 tablespoon 1 parsley, chopped
Toasted sliced bread/baguette or pita bread

Directions

Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
Preheat oven to 375ºF
In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.

Recipe: Creamy Black Beans

2 Hungry Birds - Tina on August 15, 2023

Black beans have become one of our favorite dishes at home after finally finding the right combination of spices and the perfect cooking time. I have tried many different recipes back in the days but nothing that gave me a good creamy sauce. The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

I prefer to serve it over rice (for a healthier version I cook ⅔ of brown rice with ⅓ of wild rice) and a bit of shredded cheese and then topping the beans with a dollop of sour cream and a sprinkle of cilantro. You can eat it just like that or spoon the rice and beans up with organic blue corn tortilla chips.

For this dish you need to make the homemade taco seasoning mix that I have posted previously. It’s a lot of spices to buy if you don’t have them already but it will be worth the money as you can add this taco seasoning to any meat, tofu and vegetables you like. Just remember to add some tomato paste and water for the meat and tofu dishes.

Recipe: Creamy Black Bean

Recipe by 2 Hungry Birds – Tina Course: Dinner, Lunch

Servings

servings

The secret to making the creamy black beans is actually adding tomato paste it just gives the right texture. It’s easy to make the dish but the downside is the cooking time. It takes about 2 hours to cook in a pot, but if you have a crockpot then you can just throw it in the crockpot in the morning and come home to a warm and delicious meal.

Ingredients

1 tablespoon 1 sunflower oil
1 1 small onion, chopped.
2 2 garlic cloves, minced
1 cup 1 black beans
3 cups 3 water
1 ½ tablespoons 1 ½ chicken bouillon or vegetable if you prefer vegetarian (I use “Better than bouillon”)
3 teaspoons 3 homemade taco seasoning (see recipe here)
3 oz 3 tomato paste

Directions

Soak the beans in cold water for 8 hours or over night.
Drain the beans and discard the water. Rinse thoroughly with cool water.
Sauté onions and garlic in a medium pot until translucent and then add the taco seasoning and sauté for another minute.
Add the beans in the pot with water and chicken bouillon and simmer on low for about 1 hour with a lid on and another 45 min to1 hour without a lid on. Remember to stir occasionally to prevent the beans from burning to the bottom. 4. Serve over steamed rice, shredded cheese and top the beans with sour cream, sliced avocado and a sprinkle of cilantro. Scoop the delicious rice and beans with corn tortilla chips.
Serve with rice, shredded cheese, sour cream, cilantro and sliced avocado.

Recipe: Quinoa and Salmon Fritters

2 Hungry Birds - Tina on August 10, 2023

I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it with you.

Recipe: Quinoa and Salmon Fritters

Recipe by 2 Hungry Birds – Tina Course: Lunch

Servings

servings

During a recent stay at a vacation house with a group of friends, we put our culinary skills together and hosted an over-the-top potluck style feast. I came home with some great leftover salmon and new inspiration from my friends’ cooking. I really hate to waste food, so I try and incorporate my leftovers into new dishes whenever I can. I made this recipe with the salmon and a few other things I found in my fridge. The dish turned out great so I had to share it with you.

Ingredients

½ cup ½ quinoa
3 tablespoons 3 parsley, finely chopped
7 oz 7 (200g) cooked salmon (leftover), torn into smaller pieces
½ cup ½ bread crumbs
½ cup ½ Parmesan cheese
½ teaspoon ½ salt
Fresh cracked pepper
½ teaspoon ½ cumin
½ teaspoon ½ curry powder
2 tablespoons 2 olive oil, for frying

Directions

Cook the quinoa as directed on package and let it cool.
In a large bowl, mix all the above ingredients except for olive oil.
Shape them into small patties and make sure to squeeze them tightly to prevent them from falling apart during cooking.
Heat olive oil in a pan on medium high heat and add the patties. Sauté until browned on each side.
Serve with simple arugula salad and a few slices of avocado.

Recipe: Homemade Arepas

2 Hungry Birds - Tina on August 3, 2023

I have heard a lot about arepas from my Venezuelan friend Indira – she has promised for years to make them for me. She finally made them recently and they have fascinated me ever since.

Arepas originated in Venezuela, and are used prominently in modern day cuisine of Venezuela, Colombia, and in other Latin American countries. They look somewhat like pita bread, but are typically made of precooked corn flour and fried on a skillet instead of baked in the oven. They are served very hot and you can fill them with a little butter and grated cheese, which is the simple and traditional way of serving them. Arepas are also great if you are on a gluten free/heart healthy diet. If you are on a low sodium diet then don’t add the salt to the dough and of course adjust your stuffing to your diet.

Arepas should be easy to make, as they consist only of 4 simple ingredients. However, the truth is that to make truly great arepas, you need to know a few tricks that you probably won’t pick up from a YouTube video. I was able to finally learn how to make them when Indira’s mother recently visited from Venezuela and I invited myself over.

Arepas are actually incredibly easy to make, once you understand how to deal with the dough. Please note that the corn flour dough does not respond in the same way as regular white flour dough. The best corn flours to make arepas are labeled P.A.N., and are available in most supermarkets in New York and elsewhere. It is important that the dough is not too dry or it will crack around the edges when you shape the arepas. It is also important to know that corn meal absorbs water slower than regular wheat flour.

Arepas are pretty filling depending on your stuffing, so 2 arepas per person should be enough.

Recipe: Homemade Arepas

Recipe by Indira – Tina’s friend Course: BakingCuisine: Venezuela

Servings

arepas

Ingredients

250g 250g (just over 1 cup) of warm water
1 teaspoon 1 salt
1 teaspoon 1 sunflower oil for the dough
1 teaspoon 1 sunflower oil for the skillet
Approximately 135 grams (0.3 lbs/ a little under a cup) Harina P.A.N. pre-cooked corn flour (save a little of the flour after for later)

Directions

Fill a bowl with hot water, salt and oil.
Add the corn flour to the water little by little. Make sure to save a little of the flour for later. Gather and mix the dough with your fingers. The dough should be soft and on the moist side.
Let the dough rest for about 10 minutes to give it time to absorb the water. If the dough is too wet and difficult to shape, add a little more flour to the dough.
Heat the skillet on a medium-high heat. Meanwhile, divide the dough into 4 portions and shape one portion of the dough at a time. Roll the dough in your palms so it almost shapes into a ball. Press the dough slightly flat between your two palms and then use both your palms to rotate, and shape the dough into a pita bread shape. Pat the sides while shaping a bit and continue until the dough is about ½ inch thick.
Add a little oil to your skillet and spread it evenly across the skillet using a piece of paper towel. Place the shaped dough portions on the hot skillet and allow them to cook until they become golden, about 10 minutes – then flip your arepas and cook the other side. Once both sides are cooked, they are ready to serve.
Arepas should be served hot (you can fold them into a clean dishcloth to keep the heat) and can be sliced like pita bread or burger buns. Fill your arepas with a little butter and grated cheese or the ingredients of your choosing. The possibilities are endless. I personally like a little avocado/guacamole and chicken in my arepas or for a breakfast version serve them with scramble eggs.

Recipe: Homemade Taco Seasoning

2 Hungry Birds - Tina on August 1, 2023

This homemade taco seasoning brings authentic flavors to your dishes without the added sodium and artificial additives often found in store-bought packets. By making it at home, you ensure a healthier and fresher version tailored to your taste preferences. My taco seasoning is made with ingredients including cumin, paprika, chili powder, garlic powder, and onion powder, and this mix is not just reserved for tacos. Its versatility extends to sprinkling over vegetables, blending into soups, and spicing up grilled meats.

Recipe: Homemade Taco Seasoning

Recipe by 2 Hungry Birds – Tina Course: Sauces and Condiments

Servings

jar

My taco seasoning is made with ingredients including cumin, paprika, chili powder, garlic powder, and onion powder, and this mix is not just reserved for tacos. Its versatility extends to sprinkling over vegetables, blending into soups, and spicing up grilled meats.

Ingredients

4 tablespoons 4 chili powder
2 tablespoons 2 paprika
6 teaspoons 6 ground cumin
1 teaspoon 1 garlic powder
1 teaspoon 1 onion powder
1 teaspoon 1 crushed chili flakes
1 teaspoon 1 dried oregano
4 teaspoons 4 salt
4 teaspoons 4 black pepper

Directions

Mix all the spices together and put it in a little jar.
Use about 2 ½ tablespoons of seasoning for a batch of meat, vegetable or tofu. You can adjust the spice – if you want it spicier, just add more of the mix.