Moroccan Spice Mixture

The count down to the end of the school year is ON!  For some (teachers and students alike), it has been "on" since Day 1 (or 180, if you are counting down instead of up).  While I love this time of the year: spring is in the air, the rebirth of a new season of possibilities, I know I'll be able to spend more time with my own family . . . I dread this time of year, as well: too much to teach and assess in too little time with too little attention.  Most students shut down days, if not weeks, ago.


I look forward to having TIME to rejuvenate myself, my home, and my family over the next couple months.  I'm sure I'll be taking some credit hours, so it's not totally "off."  We have 3 planned trips for highland games (Alma, MI, Chicago, IL, & McPherson, KS).  I hope to try more recipes and share more here, as well.  


Too much grading and too little time!


In the meantime, here's a little nugget from the Fareway weekly circular (2012 May 01): Moroccan Spice Mixture.

• 1 tsp ground cumin
• 1 tsp ground ginger
• 3/4 tsp salt (optional)
• 3/4 tsp ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp allspice
• 1/4 tsp ground cloves.

Mix these ingredients in an air tight container for your own ready-to-use seasoning for grilled meats, vegetables, stews, and rice.


As Whitney Packebush, Fareway's Corporate Dietician, shares, "Today's home cook has at least 40 different herbs, spices, and seasonings on hand. Compare that to 1950 when the average home had fewer than 10 spices."