Seasoning Blend

#seasoning #seasoningblend #seasonings
UPDATE: This video was shot about 3-3 1/3 weeks ago. I am dealing with a severe case of the Shingles. UGH! Taking things one day at a time.
This is the perfect seasoning blend to really take your weeknight meals to the next level.! (I also
pre chop this mixture and freeze it without sautéing). This method is for convenience when you want this delicious flavor, yet don't have the extra time. If you have a food processor for chopping, you can have this seasoning blend ready for freezing in less then 20-25 minutes. The amounts that you make are up to you, I sometimes do a small batch, many times I do a huge batch. I do usually keep the ratio around (it does not need to be exact) as follows:
(Try to dice the vegetables as uniformly as possible. If using fresh parsley, mince it fine).
1-2 onions
2-3 ribs of celery
1 green bell pepper
1 red bell pepper
parsley (fresh or dried to your taste) I generally use 2-3 TABLEspoons if using fresh minced fine or 2-3 TEAspoons if dried
cooking oil (I do NOT recommend olive oil. You will want this blend to be versatile. Some olive oils can overpower, depending on the recipe, so always use a neutral oil)
1-2 Tablespoons butter (optional)
Remember, you are NOT trying to cook the seasoning blend completely through. You are simply "getting it started" to cut down on the time when using in recipes. Sauté the onion for approximately 2 minutes. Add in the celery and sauté for about a minute. (in the video I was using already sautéed celery which is why I added it at the end). Add in the bell peppers and sauté for an additional 2 minutes. Allow to completely cool down and divide into meal sized amounts, placing into either small freezer bags (roll out as much air as possible) or airtight freezer containers. This will keep in the freezer for up to 12 months. If uncooked it will keep 6-8 months in the freezer.

[@lindacox4914]

Yummmm.

[@aimeemaillet5713]

Hello Hedy & Everyone! You sound like you're doing well Hedy! I LOVE cooking with "The Trinity" too. I only use dried parsley as well, I can't keep fresh parsley fresh for any length of time. It's warming up nicely down here in St. Tammany Parish, Louisiana. Hurricane season will be here before you know it! Take care everyone!

[@Hedy]

Hey Aimee! I'm late responding, though you know it has been rough for me this year. I am currently doing MUCH better and working on new content. I am currently obsessed with the Instant pot my sons surprised me with last Christmas. I was never even was able to open the box until Springtime (had the u know what, the long version) and then right after (ugh) is when I got the shingles. I know it is hot and humid down there right now, it has been here too, though not quite as bad as y'all. When my sons complain of the heat, I always say, be thankful you're not in Louisiana right now! LOL I will talk to you soon! OX :D

[@Donnie_M.]

Was looking for how to make a home made version of Morton's Nature's Seasoning. It's gone from 2 dollars a bottle to over 4 dollars a bottle. The inflation is insane.

[@Hedy]

I am so sorry for just now responding (severe health issues), believe it or not I have been working on a similar version of that! I am not quite "there" yet, though when I am close, I WILL share that recipe for a knockoff version! Yes, prices are INSANE!