Spice Jars: Every Little Thing (with recipe)
Nourished Folks Spices: Every Little Thing
This special blend of turmeric, smoked paprika, cumin, dried parsley, garlic powder, pink Himalayan salt, and onion powder is one that we use often around here. We love the umami-ness that it brings to fried rice, roasty chicken, stir fried vegetables and soup! It’s our signature blend and we’d love to share the goodness with you.
Here is our favorite recipe for feeding you and yours.
TURMERIC CHICKEN and/or VEGETABLES
NEED: Whole chicken, 5 carrots, 5-8 yukon potatoes, 1lb fresh green beans
RECIPE FOR DUTCH OVEN
Chop carrots + potatoes into bite sized pieces. Throw the veggies in with 2-3 tablespoons of olive oil and two spoonfuls of the spices. Stir that all up! You’re gonna make the beans later. Rub down every crevice of the chicken with the remaining spices and some more salt. If you’re brave, a good way to up your chicken game is to pull up the skin and shove salt underneath it. You could also brine it for a day for some serious goodness. Lay that chicken on top of veggies and put the dutch oven lid on.
Bake for one hour at 350. Take lid off, bake one more hour. Don’t worry too much about the timing, having it stay in uncovered a little while longer will only create more great flavor.
Roast Green Beans on a sheet pan mixed with olive oil, the spices and some salt for the last 15 minutes of the chicken. Same oven.
Serve it with a really great loaf of bread that you freshly toast in the oven.
Have a plate full of olive oil and herbs to dip the hunks of bread in.
CROCK POT
Put carrots + potatoes in the bottom, sprinkle with two
spoonfuls of spices. Same some for the beans.
Rub the chicken down with the rest. Put in crock pot.
Cook on high for 4 hours, low for 8-10.
You know your crockpot. Mine’s old, takes forever.
Add green beans one hour before eating.
Then we eat!
BONE BROTH LATER
When you’re done eating the meat of the chicken,
put all bones in the crock pot, an onion, a garlic bulb,
a few celery hearts, some carrots any herbs or veg scraps you have.
Salt and pepper to taste. Turmeric if you want.
Cover with water and cook in the crock for 24 hours.
Use within a few days or freeze.
