Do You ♥ MRS. Dash BUT Want Organic?
I have been using Mrs. Dash Original Seasoning Blend for many years, including adding this blend to numerous recipes in my:
Groovy Green Kitchen cookbooks,
Weeknight Veggie Slow Cooker (Volume 1)
and
Simply, Super, Supper Soups (Volume 2)
It is a versatile, basic seasoning blend that worked well in a number or recipes.
Unfortunately, it is NOT organic and for me, that was definitely a negative, when it came to using Mrs. Dash.
I have been looking for a GOOD alternative that was ORGANIC for a long time and recently I finally found it! 🙂
is a herb and spice company based in Saskatchewan, Canada where I also grew up!
Stop by their site to check out all their certified organic herbs and spices and other fine culinary products. Also, where to buy in your area or online, see the store location and contact pages.
I just ♥ browsing their site!
So many culinary goodies to choose from and ones that I can REALLY feel good about using too. 😉
And, as far as a perfect ORGANIC substitute for Mrs. Dash Original Seasoning Blend, I like:
Splendor Garden Garlic Herb Seasoning SF (salt free)
It is VERY similar to Mrs. Dash in flavor, color and texture and best of all, all organic ingredients!
Can you tell I’m pumped about finding out about this company? 😉 I really am!
I’ve also tried and enjoyed their: Vegetable Seasoning, All Purpose Seasoning SF and Lemon Pepper Seasoning, so far.
Loved them all too, especially the Lemon Pepper Seasoning.
It has a nice “zing” to it and adds a fresh, slightly citrus note to all kinds of savory recipes.
I recently tried the Lemon Pepper Seasoning in my Tangy Barley Buttermilk Soup recipe and it worked great!
This easy, oh-so-satisfying soup recipe is featured in the:
The Groovy Green Kitchen: Simply, Super, Supper Soups,
my new soup cookbook and also in this previous recipe post.
I added some to the soup when it was cooking and also a sprinkle over each serving to add color, just before serving.
Yummy, tummy-satisfying good! 🙂
Happy (ORGANIC and HEALTHY) Cooking!
On the Menu: Tangy Barley Buttermilk Soup
It was a perfect “soup day” yesterday, here in BC. 🙂
There was a bit of chill in the air, intermittent drizzle….so I got busy and made a big pot of: Tangy Barley Buttermilk Soup along with some: Sausage, Cheese and Thyme Muffins. What a yummy and oh so satisfying dinner it was! 🙂
I’ve shared the complete soup recipe below, this one is from the Groovy Green Kitchen II: Simply, Super, Supper Soups.
The muffins are from volume I of: The Groovy Green Kitchen: Weeknight Veggie Slow Cooker. They were perfect with this luscious, cream soup. 😉
I hope you’ll enjoy a bowl (or two) soon!
Happy Cooking and Week!
PS: Yes, the cover of the GGK I has been updated.I also did some work on the interior photos to improve the overall presentation. If you have a copy already, an update would be available from Amazon. If you need any further info. about this, just send me an email (see contact page).
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Tangy Barley Buttermilk Soup
This soup was inspired by a recipe from the first edition of the ground-breaking book: Diet for a Small Planet. My updated version adds garlic and herbs but leaves out the butter.
I also recently “tweaked” the seaonings a bit, adding some from Splendor Garden (certified organic, gotta ♥ that, and they added a wonderful flavor and color boost to the soup). Serves 6.
-¾ C. pearl or pot barley
-3 T. vegetable or olive oil
-1 large (preferably sweet) onion, diced
-2-4 cloves garlic, minced (to taste)
-2 teas. bouquet garni seasoning or GGK Herbal Blend Seasoning (GGK seasoning recipe is in the book)
-1-2 teas. dried chives (to taste)
-¼ – ½ teas. freshly ground black pepper (to taste)
-1-2 teas. Splendor Garden Organic All-Purpose Seasoning SF OR Splendor Garden Organic Lemon Pepper Seasoning
-5 C. vegetable soup stock
-2 C. regular or low-fat buttermilk
-Optional garnishes: finely chopped fresh parsley or chives and/or additional sprinkle of Splendor Garden seasoning blend
Thoroughly rinse and drain barley, set aside.
In a large soup pot, heat vegetable oil over MEDIUM-HIGH heat. Add onion and garlic and sauté for 3 minutes.
Add herbs, black pepper, Splendor Garden seasoning and the barley and stir to combine all ingredients thoroughly.
Cover and steam over MEDIUM-LOW heat for 5 minutes to release flavors and slightly toast barley. (Hint: be careful not to burn the barley, stir at least a couple of times)
Add vegetable soup stock, cover and bring to a boil.
Reduce heat to LOW and simmer for 30-40 minutes, until barley is cooked but not mushy.
Add buttermilk to soup and simmer for 2-3 additional minutes, just to heat through.
Adjust seasonings if required. Garnish and serve.
VEGGIES, YARNS & TAILS 