Onion Soup Mix

2/3 cup dried, minced onion
3 teaspoons parsley flakes
2 teaspoons onion powder
2 teaspoons turmeric
1 teaspoon celery seeds
1 teaspoon sea salt
1 tsp sugar

1/2 teaspoon ground pepper

Dump all ingredients in a mason jar with a lid and shake well. Use 2-4 Tablespoons in the place of a packet of onion soup mix.

Spaghetti Sauce Mix

In a pint size mason jar, combine the following:

1/2 cup dried minced onion
1/2 cup dried parsley flakes (one 2.75 oz bottle)
2 Tbsp. sugar
1 Tbsp. pepper flakes (green if you want mild, red if you want a little spice)
1 Tbsp. dried minced garlic (or 1 1/2 tsp. powdered garlic)
1 Tbsp. salt
1 Tbsp. Italian seasoning
1 Tbsp. kale powder (optional)
1 tsp. white pepper

Shake well. To make spaghetti sauce either add 1/3 cup of the mix to one 29 oz can of tomato puree, or 1/3 cup of the mix to one 15 oz can of tomato sauce and one 14.5 oz can of diced tomatoes. Simmer on low until warm.

Taco Seasoning

1/2 cup chili powder
1/4 cup onion powde 2 tablespoons ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon kosher salt

Put ingredients into a jar and shake. When making tacos, add 3 tablespoons to one pound of hamburger or chicken.

Creamy Mushroom Sauce

This mushroom sauce is actually for steaks, but I thought it would do just as well on a mild, white fish like tilapia. I had to convert the measurements and an ingredient or two - but overall the result was tasty! If you're only cooking for two you can halve the recipe for a decent amount of sauce.

2 Tbsp olive oil
8 oz sliced button mushrooms
2-4 cloves garlic, sliced
1 can of coconut milk (or 1 1/2 cups of cream)
salt and pepper to taste

Heat oil in a pan over high heat. Add mushrooms, and garlic and stir-fry until lightly browned. Lower heat to medium and add coconut milk, salt, and pepper. As soon as it bubbles to a boil, reduce the heat to low and allow to simmer until it's a thicker sauce. Taste it to see if it needs more seasoning and then serve over your meat of choice.

BBQ Spice Rub

2 large garlic cloves
1/4 cup smoked paprika
2 tsp ground black pepper
2 tsp sugar
2 tsp dried oregano (preferably Mexican oregano)
1 tsp dried thyme
4 tsp salt

Peel garlic and crush through garlic press into a small bowl. Add remaining ingredients. Stir, making sure to thoroughly mix in garlic. If not using right away, store in small jar in refrigerator up to 1 month.

Homemade Ketchup (Lacto-Fermented)

Recipe from Nourished Kitchen

2 cups sodium-free tomato paste
1/3 cup raw honey or maple syrup
1/4 cup plus 2 tablespoons fresh whey, divided
2 tablespoons raw apple cider vinegar
2 teaspoon unrefined sea salt
1 teaspoon allspice
1/2 teaspoon ground cloves

Spoon tomato paste into a large mixing bowl and fold in raw honey. Whisk in one-quarter cup whey into the sweetened tomato paste along with apple cider vinegar, sea salt, allspice and cloves. Continue whisking these ingredients together until the paste is smooth and uniform.

Spoon the homemade ketchup into a mason jar, top with remaining two tablespoons whey, cover loosely with cheesecloth and allow to sit at room temperature, undisturbed, for three to five days.

After three to five days, uncover and give it a thorough stir before transferring to the refrigerator. Naturally fermented homemade ketchup will keep for several months in the refrigerator.

Spaghetti Sauce

14 oz can crushed tomatoes
14 oz can tomato puree
1/2 cup Italian Seasoning
1/2 cup sundried tomatoes (packed in oil) chopped up

Mix all together over medium heat until warmed through.

Tzatziki (Yogurt Sauce)

Ok, I'm guessing on this one because this is what Mike wrote down:

"yogurt, mint, cucumber, sour cream. shred cucumber, mix some sour cream, mint and yogurt to taste. add salt. let rest."

I'm pretty sure that means:

4 oz plain yogurt (greek would be best)
4 oz sour cream
1 cucumber
handful of fresh mint, finely chopped
1/4 t salt

Peel and shred the cucumber. Strain the pulp, then squeeze between paper towels (you want very little added moisture). In a small bowl mix yogurt, sour cream, mint; add cucumber. Taste, add salt, taste, maybe add more salt. Let rest.

Cran-Orange Relish

12 oz bag cranberries
1 c sugar
1 c orange juice
orange zest
1 orange, supremed and diced
3/4 c walnuts, toasted

Combine first four ingredients in a saucepan over medium heat until thick. Take off of the heat and mix in last two ingredients. Chill before serving.

*Mixing leftover relish with softened cream cheese turns this into a great spread for leftover turkey sammies!

Raw Cranberry Relish

2 c sugar
1 whole orange, cut in quarters
1 bag cranberries

Dump in a food processor and chop until combined!

Garlic Butter Spread

During high school I worked at a not-to-be-named take and bake pizza chain ;) The garlic butter they spread on the cheese bread is so yummy! Now that I live in Houston, where this pizza chain is nowhere to be found, I had to break out my Top Secret recipe to get my fix.

1 c butter, softened
1 T minced garlic
1/4 c grated parmesan cheese
1 T garlic salt
1 t italian seasoning
1/1 t ground black pepper
1/4 t ground paprika

Combine in a small bowl, mix until smooth. Refrigerate. Serve on bread or cook your chicken/steak/shrimp in it!

Italian Seasoning

3 T each: dried basil, oregano
2 T each: dried thyme, rosemary, marjoram, powdered garlic
1 T ground pepper, red pepper flakes

Mix it up in a ziplock baggie and use as called for in recipes!

(I make huge batches of it for my homemade spaghetti sauce.)