Condiments Archives - The Midnight Baker

Roasted Red Pepper Relish

Judith Hannemann — Tue, 01 Jun 2021 23:00:17 +0000

Roasted red pepper relish is great on…everything! Make up a batch and see why.

Grilling Season Is Here

Yep, the grilling season has arrived! This makes grilling veggies all the more convenient–and tastier.

But even when outdoor grilling isn’t in season, this roasted red pepper relish is easy to make. You can always roast peppers in your oven when you can’t cook outdoors. Since it will be a big hit, you’ll want to make it year round.

It’s ridiculously easy to make and comes together in a flash. It lends itself to many different foods and it’s quite versatile. You can even eat it by itself! Yes, it’s that good!

Roasting The Peppers

Roasting peppers is a rather easy affair no matter which way you do it.

In order to prepare them, what I do is slice them in half and take out the seeds and the white filaments. This way, I don’t have to deal with it after they’re cooked. However, that’s a personal preference and not an absolute requirement.

You can also roast them whole, but bear in mind, the process will take a bit longer. Regardless, it produces the same results.

If you want to do them on your BBQ grill, just coat them with a bit of oil–and that’s optional–and place them on the grill over a medium heat making sure to turn them so they’re evenly seared.

In the oven, do the same as the grill in a 400F/200C oven. If you’ve got a convection setting on your oven, that’s perfect for this task. Of course an air fryer is also excellent.

If you want to easily peel the skin, again optional, all you have to do is cool them slightly and put them in a plastic bag then seal it. Once the peppers are cooled completely, the skin will just slip off.

If You Like Some Heat

For those who would like a bit of zip in this relish, then by all means substitute part of the sweet bell pepper for something with a bit of sass. My choice is my beloved jalapeño, but use whatever you like.

You can also do the whole recipe with hot peppers if your taste tends toward that. So why not make it both ways–one for the heat lovers and one for the non lovers.

The Recipe

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Roasted Red Pepper Relish

Great on...everything!

Prep Time10

Cook Time20

Course: Side Dish

Cuisine: American

Keyword: relish recipes, roasted pepper relish recipe

Servings: 4

Calories: 96kcal

Author: Judith Hannemann

Ingredients

2 medium onion roughly diced
1 1/2 cups roasted red bell peppers
2 cloves garlic finely minced
1 tbs fresh parsley chopped
2 tbs olive oil

US Customary - Metric

Instructions

To roast the peppers--cut them in half and remove seeds and filaments. Toss with a light coating of olive oil. If doing on the outside grill, roast over medium-high heat, skin side down, until the skin begins to blister and the skin begins to scorch. Remove and cool completely. In the oven, place skin side up and roast at 400F/200C for about 10 minutes or until skin blisters and begins to scorch. Air fryer--same as conventional oven. When cool, roughly dice.
Heat the 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and cook until caramelized; about 10 minutes. Transfer to a bowl (oil and all) then add remaining ingredients.
Serve warm or cold.

Notes

Store-bought roasted red peppers may be substituted for your homemade.

Nutrition

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Black Bean Sauce

Judith Hannemann — Tue, 31 Mar 2020 23:00:20 +0000

Black bean sauce is a common condiment in Asian food. It’s so good you can use it as a dip.

Common Asian Condiment

Black bean sauce is a pretty common Asian ingredient. However, it’s not readily available in a lot of stores–mine in particular. I could find mostly everything else but that.

So I went searching on how to make my own for a recipe I’d found. I came up with many, but I wanted to use either what I had on hand or things that were easy to come by. I can say that I didn’t find a recipe that filled what I needed 100 per cent, so I combined parts of recipes that did. I came up with this and have to say that it’s magnificent.

Looking For Protein?

Right now, we’re all looking to work with what we have in our pantries. However, we still want to eat a decent meal that’s not only satisfying but nutritious.

This black bean sauce is perfect if you use it as part of a meal and not just as a condiment.

If you’re pretty much scraping the bottom of the barrel as far as provisions are concerned, this is perfect mixed with rice. Not only is it delicious, but it’s good for you and filling. It’s also pretty cheap so if you have to watch your budget more closely now, it’s perfect.

Substitute

Since many people enjoy Mexican food, having a can of black beans in the cupboard is pretty much certain. But what to do if you don’t have those?

I’m sure any beans would suffice here. I haven’t tried this myself, but I don’t see how it wouldn’t work. At this time, you use what you have and the flavorings in this sauce would go with practically any variety of beans.

The Recipe

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Black Bean Sauce

Make your own—it tastes better

Prep Time5

Cook Time20

Course: Appetizer, condiments, Main, Sauce

Cuisine: Asian

Keyword: black bean sauce recipe, canned bean recipes

Servings: 4

Calories: 101kcal

Author: Judith Hannemann

Ingredients

15 oz can black beans undrained
1 tablespoon low-sodium soy sauce
1 teaspoon grated peeled gingerroot
1/2 teaspoon grated orange rind
1/8 teaspoon crushed red pepper
1 garlic clove minced

US Customary - Metric

Instructions

Combine all the ingredients in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Nutrition

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Red Cabbage

Judith Hannemann — Tue, 10 Sep 2019 23:00:51 +0000

This lovely pickled red cabbage perfect with pork chops or roast pork.

Red Cabbage: Traditional With Pork

When you think of pork chops or a nice roasted pork loin, don’t you automatically think of some lovely red cabbage to accompany it? Especially in the fall.

This was a pairing I learned after I married my husband. He was of German extraction and red cabbage is more or less a traditional German thing. When my mother-in-law served roast pork or pork chops, she always had some delicious red cabbage to go along with it.

It’s a tradition I’ve kept up since it was something I really liked. I grew up with poached apple rings or applesauce with pork–traditional British style. At the risk of offending my ancestors, I like red cabbage with pork more than apple (sorry Mum).

Shredding The Cabbage

This is one of the jobs I prefer to do with a good old 8-inch chef knife. The reason being that there’s less to clean up and believe it or not, less prep work.

A mandolin would be my second choice. Again, clean up is easy and it does a great job.

I have every kitchen appliance known to mankind so naturally I have a food processor and a big KitchenAid mixer with most attachments. I even have an electric mandolin. But have you noticed you have to prep the food just to go in these machines? To me, that’s adding many unnecessary steps and leaves me with a sink full of dishes. Nope.

The knife method is great because you don’t have to finely shred the cabbage. In fact, it looks more rustic if it’s larger shreds. Red cabbage is a little tougher than the green stuff you get for St. Patrick’s day so it will require a longer cooking time.

Adjust Seasoning To Your Taste

I like this red cabbage dish a little on the sweet side, so I add a tad more sugar than I state in the recipe–which was my mother-in-law’s recipe.

If you like it a bit more tart, then add more vinegar. Since the recipe doesn’t rely on precise proportions to turn out right, there’s a lot of leeway to tailor it to you or your family’s personal taste.

The Recipe

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Red Cabbage

The perfect traditional accompaniment to pork

Prep Time15

Cook Time20

Course: Side Dish

Cuisine: German

Keyword: cabbage recipe, coleslaw, german red cabbage, pickled red cabbage, things to serve with pork

Servings: 8

Calories: 63kcal

Author: Judith Hannemann

Ingredients

4 cups shredded red cabbage
1/2 cup red onion thinly sliced
1 granny smith apple peeled and shredded
1 clove garlic
1 tbs sugar
1 tsp salt
3 tbs red wine vinegar
1/2 cup water
1 bay leaf
1 tsp caraway seeds
2 tbs butter divided

US Customary - Metric

Instructions

Melt 1 tbs of the butter in a large heavy saucepan over medium heat. Add the red onion, grated apple and the garlic. Saute for about 5 minutes, or until the onion begins to get tender.
Add the sugar, salt, vinegar, water, bay leaf and caraway seed. Stir to combine.
Add the red cabbage and toss to coat with the liquid. Cover and reduce heat to low and cook for approximately 20 minutes or until cabbage is tender.
Add the remaining tablespoon of butter and stir well.

Notes

Taste to adjust the seasoning to your taste. If you like it more tart, add a tablespoon or two more of vinegar. If you want it sweeter, add a bit more sugar

Use a tart apple. For EU folks, Bramley would be a good choice.

Nutrition

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Copycat Almond Schmear

Judith Hannemann — Tue, 27 Aug 2019 23:00:09 +0000

This copycat version of almond schmear uses products available in all stores and tastes even better.

Great Copycat Version: Almond Schmear

Selection is a big issue for me where I live. I often have to resort to buying things I need from online “specialty” sources instead of my local supermarkets. Such is life outside a major urban ares. You also get creative making copycat versions of stuff you cannot get.

That’s the case here and I’m delighted to say that this not only tastes better than the branded product, but that is cheaper too! It’s made with ingredients you can get anywhere.

Food Processor Necessary

You need a food processor to make this. A Ninja (the basic one) would probably work too, but I prefer the food processor. The reason is that you can see the consistency better because you can gradually add the liquid. The schmear must be of a spreadable consistency but not runny or liquidy.

If you’ve ever worked with almond paste, you’ll know what I mean about it’s texture; it’s something like a brick. Therefore, an electric mixer won’t fare so well in breaking it down and forget about a standard blender. The blender is just not up to the job.

Almond Schmear Has Many Uses

Primarily, this is a pastry filling, but if you’re in love with almonds as much as I am, you may want to use this as a spread on bread. You can use it much like Nutella. The only thing you mustn’t do if you plan to use it more for a spread is add the little bit of flour–that’s to be on the safe side as I’ve seen cautions about eating raw flour.

However, I’ve been eating cookie dough and tasting stuff with flour for seasoning for over 60 years and I’m still here to tell the story, but there is a warning out there so I’ll just leave it there.

The Recipe

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Copycat Almond Schmear

Delicious almond pastry filling or spread

Prep Time5

Cook Time0

Total Time5

Course: Dessert, Snack

Cuisine: American

Keyword: almond pastry filling, copycat recipe, pastry filling recipe

Servings: 20

Calories: 125kcal

Author: Judith Hannemann

Ingredients

8 oz almond paste
1/2 cup unsalted butter softened
1/2 cup sugar
1/4 cup heavy cream
2 tbs flour see notes

US Customary - Metric

Instructions

Break up almond paste into chunks and place in a food processor fitted with the metal “s” blade. Pulse a few times.
Add the butter, sugar, cream and flour (omit the flour if you are not going to use this for baking)
Process until smooth.
Keeps in the refrigerator for a month.

Notes

Don’t use the flour if you’re going to use it as an uncooked spread for bread, etc.

Nutrition

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Ranch Oyster Crackers

Judith Hannemann — Wed, 20 Mar 2019 00:00:30 +0000

Ranch oyster crackers are so easy to make and even easier to eat!

Addictive!

I can’t think of a better way to describe these yummy ranch oyster crackers.

You take one handful promising yourself that is all you will eat. Then you take another. And another. And another…

That’s how it goes with these. Again I am always amazed at something so easy and made with things you probably have on the shelf already, is just so darned GOOD.

Oyster crackers are perfectly sized for this recipe. However, any “mini” crackers would probably work well. Maybe even regular (unsalted tops due to the seasoning) saltines would suffice. They’d probably break apart, but with this it would hardly matter.

Easy To Make

You only need 5 minutes or less to prep this awesome snack.

It has ingredients most of us already have in our pantries. The only thing you may not have is lemon pepper seasoning–and that’s an optional ingredient anyway. I do encourage you to use it because it imparts a very pleasant “bite” to the flavor. I also recommend an unsalted variety if you plan to buy some because the commercial ranch seasoning is pretty salty. If you’re watching your salt intake or prefer to control the seasoning in your foods, you might like my recipe for low-sodium ranch seasoning because you can completely control the salt.

All you do is mix all the coating ingredients in a bowl then toss the crackers. Now that’s pretty easy!

Little Cleanup

One of the best things about these ranch oyster crackers is there’s not much to clean up after you’ve made them.

If you use my tip about using parchment on the baking sheet, you won’t have to clean it. All you’ll have is a bowl and a couple of measuring utensils!

The Recipe

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Ranch Oyster Crackers

Ranch oyster crackers are so easy to make and even easier to eat!

Prep Time5

Cook Time20

Total Time25

Course: Snack

Cuisine: American

Keyword: homemade crackers, oyster crackers

Servings: 4

Calories: 380kcal

Author: Judith Hannemann

Ingredients

5 cups oyster crackers

Coating

1 oz dry ranch dressing/seasoning mix (1 envelope)
1 tsp dried dill
1/2 tsp lemon pepper seasoning optional but very nice
2 tsp garlic powder
1/4 cup vegetable oil

Instructions

Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper; set aside.
Mix all coating ingredients in a large bowl. Add the oyster crackers and toss until all of them are coated.
Spread crackers on the prepared baking sheet.
Bake 10 minutes; gently stir the crackers. Bake for an additional 10 minutes.

Nutrition

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Alabama BBQ Sauce

Judith Hannemann — Tue, 18 Jul 2017 23:00:27 +0000

Try this white Alabama BBQ sauce to change up your BBQ sauce routine. It’s great on chicken and ribs and is so easy to make.

A Different BBQ Sauce

In Alabama, BBQ sauce isn’t the usual.

First of all, there’s no tomato base, so the sauce is white. But the sauce is every bit as tangy as it’s better-known counterpart. It just gets it’s flavor from more unusual ingredients.

If you’ve never tried it before, I think you’ll really flip over the taste. My friend Pat, who is a native Alabamian, says she loves this sauce so much, she’d drink it with a straw!

Yes Horseradish

One of the flavor secrets in this sauce is horseradish.

Yes, you can use the kind you find on the dairy case shelf–and the white, not the red kind. That’s pretty obvious!

With the bottled stuff from the dairy case, you’ll get decent flavor–with a bit of acidity to boot, but it’s so much better to get an actual horseradish root and grate it fresh.

Your eyes will tear and your nose will run. Hey the stuff is potent, but there’s a silver lining here. If you suffer from sinus issues, THIS will clear your head guaranteed, and it’s all natural too!

Fresh horseradish will last quite a while if you put it in a pot and bury it in garden dirt or plain potting soil. A little goes a long way, but the flavor is unbeatable.

Mayonnaise Or Miracle Whip

It’s pretty much a toss-up what to use here.

I personally prefer mayonnaise–and the regular variety since I don’t get fancy with olive oil, balsamic vinegar, etc. I prefer the plain old variety sold for centuries!

However, I do think Miracle Whip aka “cooked salad dressing” would be a tasty substitute here.

What I’d do if I used Miracle Whip is mix it up first without the dijon mustard nor the cider vinegar. If it tastes good to you, then there’s your sauce. If you think it needs a bit more oomph and tartness, then add the mustard and the vinegar.

The Recipe

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Alabama BBQ Sauce

Try this white Alabama BBQ sauce to change up your BBQ sauce routine. It’s great on chicken and ribs and is so easy to make.

Prep Time5

Total Time5

Course: condiments, GRILLING

Cuisine: American

Keyword: bbq sauce

Servings: 1 cup

Calories: 1563kcal

Author: Judith Hannemann

Ingredients

1 cup mayonnaise
3 tbsp prepared or freshly grated horseradish the white variety
1/4 cup cider vinegar
1 tsp dijon mustard
1/2 tsp pepper

Instructions

Mix all ingredients in a small bowl.
Place in a covered container and refrigerate until ready to use.

Nutrition

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Restaurant Style Taco Seasoning

Judith Hannemann — Thu, 08 Jun 2017 23:00:31 +0000

Great tasting taco seasoning that’s just like the restaurant. Takes less than a minute to make!

Restaurant-Style Taco Seasoning Goes Homemade

The taco seasonings I have bought in the supermarket just don’t cut it for me as far as flavor.

Most are way too heavy on the cumin for my personal taste and frankly, most tasted artificial. That’s probably all the stabilizers and other chemicals that’s in them.

However, I discovered a really tasty and natural version over at Allrecipes. It had the perfect blend of herbs and spices!

Think Out Of The Taco Box

Sure, this seasoning blend is perfect for tacos, but it’s so flavorful that I’m sure you will want to use it for a lot more than just that!

I used it to season a meatloaf and also as a chicken rub; superb!

Let your imagination run wild since there are infinite ways to use this savory taco seasoning!

The Recipe

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Restaurant Style Taco Seasoning

Great tasting taco seasoning that’s just like the restaurant. Takes less than a minute to make!

Prep Time5

Total Time5

Course: condiments

Cuisine: Mexican

Keyword: taco seasoning

Servings: 1 /4 cup

Calories: 102kcal

Author: Judith Hannemann

Ingredients

1 1/2 tbsp cornstarch
1/2 tsp onion powder
1/2 tsp garlic powder
4 1/2 tsp chili powder
1/2 tsp seasoned salt
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/4 tsp sugar
1/2 tsp beef bouillon granules
1/4 tsp cayenne pepper

Instructions

Place all ingredients in a small bowl and mix together thoroughly.
Store in an airtight container.

Nutrition

*Adapted from Allrecipes

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Dry Rub for Chicken

Judith Hannemann — Thu, 25 May 2017 23:00:27 +0000

This dry rub will add an awesome flavor to all your chicken dishes. Mix it with breadcrumbs too for a seasoned chicken coating!

A Versatile Seasoning For Chicken

I love well-seasoned chicken and here’s the perfect way to get it.

The recipe for this rub comes from an online course I recently completed in grilling taught by CIA chefs.

The chef who taught the course on chicken said this rub will add terrific flavor to any grilled chicken. He said it was also a base seasoning and you could finish with any sauce or glaze. However, when I mixed this rub together, I could tell that it would be great as a stand-alone seasoning. The blend of spices and herbs has an incredible aroma.

Don’t Buy Seasoned Coating Mixes!

I admit to loving the flavor of original Shake-n-Bake, and have tried to duplicate it for years.

You can imagine how pleasantly surprised I was when I discovered that this chicken dry rub smelled exactly like my beloved Shake-n-Bake!

So if you mix this with some regular or Panko bread crumbs, you’ll get that seasoned coating mix, but you’ll save a boat load of money!

Uses Common Herbs & Spices

You probably have everything you need for this chicken rub right in your pantry.

The only ingredient you may have to buy is ground coriander, but if you have coriander seeds, then just crush those up in a mortar and pestle or spice grinder.

You also have a choice of paprika varieties. Use whatever you have on your shelf. I made mine with mild, but hot and smoked would work very well here too.

The Recipe

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Dry Rub for Chicken

This dry rub will add an awesome flavor to all your chicken dishes. Mix it with breadcrumbs too for a seasoned chicken coating!

Prep Time5

Total Time5

Course: Chicken, condiments

Cuisine: American

Keyword: dry rub for chicken

Servings: 1 /2 cup

Calories: 117kcal

Author: Judith Hannemann

Ingredients

1 tbsp paprika hot/mild/smoked
3 tsp kosher salt
1 tbsp garlic powder
1 tbsp brown sugar
1/2 tsp cumin
1 tsp sage
1 tsp oregano
1/2 tsp cayenne
1 tsp black pepper
1/2 tsp ground coriander

Instructions

Place all ingredients in a bowl and mix well.
Store in an air-tight container

Nutrition

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Copycat Montreal Seasoning

Judith Hannemann — Thu, 27 Apr 2017 23:00:52 +0000

Steaks and chops taste great with this copycat Montreal seasoning. You’ll save a bundle making it yourself too!

Just In Time For BBQ Season: Montreal Seasoning

Soon we’ll be firing up our grills and searing steaks, chops and burgers.

Nothing goes better on all those than Montreal seasoning. I used to buy this pre-mixed at the store and it would set me back close to $5 for a small bottle. It was so good, and I liked it, so I’d bite the bullet and pay for it. Thanks to Google, I found a copycat recipe for this delicious condiment. The rest is history as they say.

The Extra Steps Are Worth It

I make a lot of my own dressing and seasoning mixes. Mainly, they taste better and I can control the salt in them, but I also know I’m using pure ingredients with no added chemicals.

Most of my copycat seasonings only involve measuring and mixing. However, this seasoning blend requires a couple of extra steps, and it’s worth it.

This blend contains a number of seeds. First, the seeds must be toasted. This step doesn’t take long–about 2 minutes–but toasting adds a ton of flavor. Another benefit is that it scents your house beautifully! It’s a natural air freshener!

Toasting the seeds

Next, you have to coarsely crush the toasted seed. A mortar and pestle is handy here, but a heavy skillet works well too if you put the seeds in a zipper plastic bag. Another way to do this is to use a coffee grinder. I bought an inexpensive grinder specifically for spices since I didn’t want my one for coffee having other flavors that could adulterate the coffee. One or two short pulses on the grinder works perfectly.

Adding the other ingredients

Seeds Last

Unlike dehydrated leaf herbs and spices, seeds, which are a whole spice, last on your shelf.

I bet you probably have black peppercorns on hand but you may have to buy coriander seeds, dill seeds and mustard seed. They have other uses besides the Montreal seasoning, so you will use them. For instance, I use mustard seed and coriander seed in one of my pulled pork recipes. But as I said, they have a long shelf life so you will have them on hand to make the seasoning mix again.

Remember to check out the dollar stores for these spices. I have one local dollar store that sells many “exotic” spices. In fact, it’s one complete aisle in the store and they literally have everything. And it’s fresh too because they do a very brisk business on those; they sell out quickly.

The Recipe

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Copycat Montreal Seasoning

Steaks and chops taste great with this copycat Montreal seasoning. You’ll save a bundle making it yourself too!

Prep Time10

Cook Time2

Total Time12

Course: condiments

Cuisine: American

Keyword: copycat recipe, montreal seasoning, steak seasoning

Servings: 1 /2 cup

Calories: 179kcal

Author: Judith Hannemann

Ingredients

2 tbsp black peppercorns
1 tbsp mustard seeds
2 tsp dill seeds
1 tbsp coriander seeds
4 tsp kosher salt see NOTES
4 tsp dehydrated minced garlic
1 tsp crushed red pepper flakes

Instructions

Place the peppercorns, mustard seed, dill seed and coriander seed in a small skillet. Toast over medium heat until they become aromatic and begin to pop. Remove from heat and allow them to cool.
Crush cooled toasted seeds using a mortar and pestle or pulse 1 or 2 times in a small coffee grinder. You can also put the seeds in a zipper freezer bag and crush them with the bottom of a heavy skillet (cast iron is good).
Add the remaining ingredients and mix well. What I do is add them to the mortar and lightly crush everything together.
Place in an air-tight container.

Notes

You can reduce the salt by half to 3/4 if you are watching your sodium. Some salt is necessary for the flavor so I wouldn't advise omitting it entirely.

Nutrition

*Adapted from Epicurious
*Post may contain affiliate links

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Copycat Good Seasons Italian Dressing Mix

Judith Hannemann — Tue, 11 Apr 2017 23:00:14 +0000

Never buy another envelope of Italian dressing again once you taste this copycat Good Seasons mix!

Copycats Save Money

You can save a lot of money making your own mixes.

All you need for this Good Seasons Italian dressing mix is probably on your pantry shelf already since they are pretty common herbs and spices.

This Has Many Uses

Sure, you can make this dressing mix up and use it only for salad dressing, but it’s also a good flavoring for many other things.

I used this seasoning in my Italian Chicken Casserole and in my Slow Cooker Creamy Italian Beef.

My brother-in-law has used Italian salad dressing mix for years to flavor burgers. He mixes one envelope in one pound of ground beef then grills them on the BBQ. They are delicious!!

Want It Zestier?

If you’d like to make a zestier variety of the dressing, all you have to do is add a pinch or two of red pepper flakes to the mix.

Want it more garlicky? Then add a teaspoon of dehydrated minced garlic (in addition to the garlic powder) to it.

The Recipe

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Copycat Good Seasons Italian Dressing Mix

Never buy another envelope of Italian dressing again once you taste this copycat Good Seasons mix!

Prep Time5

Total Time5

Course: condiments

Cuisine: Italian

Keyword: italian dressing

Servings: 1 /2 cup mix

Calories: 1510kcal

Author: Judith Hannemann

Ingredients

1 tbsp garlic powder
1 tbsp onion powder
2 tbsp oregano
1 tbsp sugar
1 tsp pepper
1/4 tsp thyme
1 tsp basil
1 tbsp parsley
1/4 tsp celery seed see NOTES
2 tbsp salt

TO MAKE UP AS DRESSING

2 tbsp mix
1/4 cup vinegar
2/3 cup oil
2 tbsp water

Instructions

Mix all ingredients together and store in an airtight container.

Notes

For "zesty" variety: add a pinch (scant 1/8 tsp) of red pepper flakes. Add more if you like it really zippy.

For intensely garlic flavor: Add 1 tsp dehydrated minced garlic to the mix.

The same amount of celery salt may be substituted for the seed, however, make sure to subtract 1/4 tsp of the salt called for in the recipe.

Nutrition

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