PANTRY'S SPICE RACK

The 58 herbs and spices in my kitchen today As you can see, my spice rack circles the globe. Herbs and spices marked with an asterisk are ones I consider fundamental, if you're just starting to build your pantry.

Adobo seasoning

Aleppo pepper

Allspice,

whole and ground Anise seed

Annatto

Arrowroot

*Bay leaves

Cardamom, ground and whole pods *Cayenne pepper Celery seed Chile peppers, assorted ground and whole *Chili powder *Cinnamon, ground and whole sticks Cloves, whole and ground Colman's English dry mustard Coriander Cream of tartar *Cumin, ground and whole seeds *Curry powder Dill weed and seed Epazote Fennel seed Fenugreek Filé powder Five-spice powder Garam masala *Ginger, ground Grains of paradise Herbes de Provence Hot sauce (Tabasco and many others) Nutmeg, whole and ground Old Bay Seasoning Oregano, Mediterranean and Mexican Paprika, Hungarian sweet and Pimentón (smoked paprika) *Pepper, black and white, ground and whole peppercorns Piment d'Espelette Ras el hanout Red pepper flakes Saffron *Salt, kosher and sea (several types) Sambar powder Seasoned salt Sesame seeds, white and black Spike seasoning Star anise Syrian spice Szechuan peppercorns Tarragon *Thyme leaf Turmeric Urfa pepper Za'atar

Cajun Chicken – For the Freezer

2 ½ to 3lbs chicken pieces (such as legs, thighs or breasts)
1 small onion, chopped
½ green pepper, chopped
2T olive oil
1 t (heaping) minced garlic
1 can (14oz) diced tomatoes
1T red wine vinegar
1t dried basil
½ t salt
½ pepper
1 to 3t hot pepper sauce (such as the brand Tabasco), optional

Put chicken pieces in a gallon size zip type bag.  chop up veggies. In a small bowl assemble sauce ingredients.. Label and freeze. The night before you want to serve this meal take it out of the freezer and let it defrost in the fridge. The chicken will marinate in the seasonings as it defrosts. To cook pour contents of bag into a large pan (11x15 size) and bake at 350 until chicken is done. This can take anywhere from 45 minutes to an hour depending on the type of chicken pieces used. Serve with mashed potatoes or cornbread and a salad.
 Assemble the ingredients (the onion I show in the pic is a very large onion so I only used half of it):

Put the chicken pieces in the gallon size zip bag and chop up the veggies…

Put the veggies in the bag with the chicken..

Mix the sauce ingredients in a small bowl..

Pour it over the chicken, seal the bag and squish it around so the sauce covers the chicken. Put in freezer..

Sunday Overview

Today my husband and I  are going to vacuum seal pasta and reorganize our pantry. Due to the rain coming don’t see much outside work. The garden is coming along so well.  Need to make a few runs for last minute things that forgot yesterday. In the evening I am going to make  homemade baby wipes while James works on ideas to becoming electricity free off the grid.  I will check back in later with more. Oh yes before I forget chicken is on sale and I am going to make Cajun Chicken for the frezzer this evening too.. busy day ahead.