Sunday, April 6, 2014

Vegetable Bouillon Mix - Gluten Free

I found this recipe on Nourishing Joy  and absolutely loved having the choice of a powdered version, or to make it into cubes using palm shortening.  I opted not to use the palm shortening but if you wanted to, just add the mix to 10 Tbsp of palm shortening and package into individual cubes.   Remember that when you add this seasoning, you may want to add salt.  There is a ton of salt in store bought broth!  So you should adjust the salt to your taste or dietary needs.  Also you may need to add more powder to get that stronger taste.  

Mix all the ingredients below and store in an airtight jar.   
If you want a fine powder, run it through a blender.

1/3 cup of nutritional yeast
2 tsp salt
1-1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp turmeric
1 tsp dried dill
1/4 tsp celery seed
1/4 tsp dried basil
1/2 tsp dried thyme
1 tsp dried parsley

Ramen Noodle Mix - Gluten Free with no MSG

When I make ramen, I add a teaspoon of the dry mix to one package of dry noodles. 
 Be sure to add to your broth, gluten free soy sauce or fish sauce to taste.

Mix all the following ingredients below and store in an airtight container:

1-1/2 tsp sugar
1/2 Tbsp pepper
2 Tbsp onion powder
2 Tbsp garlic powder
1/4 tsp celery salt
1 tsp salt

And if you are looking for gluten free ramen noodles 

* Can't remember where I came across this recipe on the internet.  
That said, I am not the author of this recipe, but I do use it often.

Mayonnaise - My favorite if you can use eggs

I have found since raising my own chickens that several of my kids no longer show allergic reaction to eggs!  It was an awesome discovery!  So here is my favorite whole egg that I found on Allrecipes.  This recipe needs no tweaking for me.  It is creamy and delicious .  I love the Immersion Blender method.   If you haven't tried it, I strongly recommend it.  It is way easier, than drizzling and waiting for the emulsion process.  


1/2 teaspoon dry mustard powder

1/2 tsp salt
2 tablespoons lemon juice or white vinegar
2 eggs
2 cups extra light virgin olive oil


In a quart canning jar, crack the eggs into the jar.  Add the mustard, salt, and lemon juice or vinegar. Pour the oil on top.  Place your immersion blender all the way on the bottom of the jar.  This is important.  You will not want to lift the blender when you are doing the following short bursts.  Give 6-8 short bursts or pulses of the blender.  About one second bursts.  Then you can blend until normal mayonnaise consistency.  

If you find my instructions confusing, check out this video from Chef John from Allrecipes.  He does a great job of illustrating the immersion blender method.  Click here to watch a video using the immersion blender method.