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RECIPE: Seasonings for BC Living - From Scratch

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Seasonings
for BC Living “From Scratch” Column
March 2025 
 
Over the last few years I’ve made a few seasonings from my cupboard after dehydrating/drying out herbs from my garden, and it fills me with joy. The other day I ran out of Italian seasoning, and when I went to write it on a grocery list, I thought to myself “I have every spice I need to make it”! 
 
So that got me thinking about other seasoning mixes that I make at home instead of buying pre-mixed packets at the store and I realized there are quite a few. So, I present to you: Three Seasoning Mixes to Make at Home. 
 

ITALIAN SEASONING 
 
Some of these spices are totally optional, and I’ve labelled as such – as it is easier to add to the base than it is to take a spice out. I didn’t add garlic powder because I like to add fresh garlic when possible and know the amount going in, but feel free to add it as well. Double, triple etcetera to make a large amount. 
 
INGREDIENTS 
- 1 tbsp dried basil  
- 1 tbsp dried oregano 
- 1 tbsp dried parsley 
- 1 tsp dried thyme 
- 1 tsp dried sage 
- 1 tsp dried marjoram (optional – or add more oregano) 
- 1 tsp dried rosemary (optional) 
- Other options: garlic powder, fennel seed, red pepper flakes 

 

FAJITA SEASONING 
 
Instead of the packet in the store that comes with things you do not need, try this mix as it can be adjusted for tacos as well. If you want to add some corn starch to the mix when using so it thickens up like the pre-mix does, give that a try. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- 2 tbsp chili powder 
- 2 tsp paprika 
- 1 tsp garlic powder 
- 1 tsp garlic powder 
- 1 tsp onion powder 
- ½ tsp oregano 
- ½ tsp salt and pepper 
- Other options: cumin, red pepper flakes, cayenne pepper 
 
 
PUMPKIN PIE MIX 

Obviously, this is great for pumpkin pie itself, but you can sprinkle this on your morning latte, mix it in when you make banana bread, or use it in a smoothie. Get creative! If you prefer the taste of one of the spices over the other, you can adjust the seasoning as you’d like - adding more of the non-cinnamon flavors. (Double, triple etcetera to make a large amount.) 
 
INGREDIENTS 
 
- ¼ cup ground cinnamon 
- 1 tbsp ground ginger 
- 1 tbsp ground nutmeg 
- 1 tbsp ground allspice 
- 1 tbsp ground cloves 

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RECIPE: Pie Crust for BC Living - From Scratch - February 2025

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Pie Crust 
for BC Living “From Scratch” Column
February 2025
 
I’m not much of a baker, so I’ve never tried my hand at making pie crust from scratch before now! 
I was thinking the other day that it is much more versatile than I thought, and it doesn’t even have to be for fruit-based pies, or pies in general. The pastry can be put in the base of muffin tins or folded into savory pockets. 
 
The key to making the crust, from what I’ve found, is making sure that everything is cold. The colder the better in fact. 
I also got myself a dough blender to break up the solids without over working them. It might be an extra purchase, but I'll be using it for other baking adventures like banana bread and crumbling toppings. 
 

INGREDIENTS 
 
- 2.5 cups all-purpose flour - spooned and levelled  
- 1 tsp salt  
- 6 tbsp unsalted butter, cube and chill 
- 2/3 cup vegetable shortening, chilled  
- 1/2 cup (ice cold) water 

 

INSTRUCTIONS 
 
Start the dough in a large bowl and whisk the flour and salt together. 
 
Add the cold butter and the shortening and using the dough blender/pastry cutter (or forks if you don’t have one) break it down until it resembles coarse crumbs (some large chunks are okay!). 

Measure out ½ cup of ice water, making sure the ice cubes have melted, as it needs to be very cold. 

Slowly, about one tablespoon at a time, add the water to the mixture, and stir with a wooden spoon or a spatula after every edition. 
Keep adding until the dough begins to clump together – you don’t want to add more water than needed, but you also might need to add more if the dough is too loose. 

Flour a clean surface and move the dough over to it. 
 
Work the dough until it comes together, adding a tiny bit of water if it is too dry or sprinkle flour if it’s too sticky. 
 
Form into a ball and cut evenly in half, then flatten the two parts into about 1-inch high disks, and wrap with plastic wrap. 
 
Chill in the fridge for a minimum of 2 hours or up to 2 or 3 days. 
 
When you’re ready to roll it out take one disk out at a time, and place on a floured surface. Lightly flour the top of the dough, as well as your rolling pin. 
 
Depending on what you’re using it for, you can roll it out to different shapes or sizes, but the following instructions will be for a pie crust. 
 
Starting from the center, roll the dough outwards, rotating and flipping the dough as you go. 
You will want the dough to be about 12-inches in diameter when you’ve finished rolling, so that the edges will go up the sides and cover the dish. 
 
Transfer to the pie dish and press it into the edges. Trim off the excess from around the top and then pinch to crimp the edges if you are making a pie without a top crust. 
 
Follow the same directions as above for the top of the pie (if using) and crimp the edges together. 
Alternatively you can also cut pieces of the dough to make a lattice – if you want to get fancy. 

If you are only using half the dough, you can wrap it tightly in plastic wrap, put it in a freezer bag and freeze for up to about 3 months! (Thaw the day before you want to use it.) 
 
ENJOY! 

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RECIPE: Chicken Soup for BC Living - From Scratch

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Chicken Soup - From Scratch
Recipe for BC Living
December 2024

Some things are just better when they're made from scratch, not to mention that making something “with your own two hands” gives such great satisfaction. When you do this, you will know exactly what ingredients went into your meals, and because of that, it gives you wiggle room for dietary or taste preferences. From Scratch is the way to go... 
 

Chicken Soup 
 
Chicken Soup is such a staple in the fall, winter, and spring. It’s great when you need to warm up, when you feel under the weather, or next to a nice sandwich. Making it from scratch is extremely easy, and if you make a big enough pot, you can just pull it from the freezer whenever you feel the craving. 
 
I’ve already given recipes on how to cook a whole chicken from scratch, and then on how to make chicken stock from the leftovers, and that is what I used to make this recipe. You can also cook chicken separately and use store-bought chicken broth, but making everything from scratch is worth it for the flavor! 
 
TIP: If you’re making a big batch, freeze the soup without the noodles, as they can get soggy when reheated. Just cook fresh noodles and add them when you serve each bowl. 
 

INGREDIENTS 

- 2 cups of cooked and shredded chicken 
- 2 liters (approx. 8 cups) of homemade chicken stock 
- 2 carrots, peeled and sliced – choose cubes or medalions 
- 2 ribs of celery, sliced - choose cubes or u-shaped 
-  ½ cup of finely chopped onion (optional) 
- 1 tbsp olive oil 
- salt and pepper 
- pasta of your choice – small shells, ditalini, egg noodles are all great choices 
- spices (see note below) 
- freshly chopped dill (or parsley) for garnish and flavor (optional) 
 
 
INSTRUCTIONS 
 
Approx 6 servings 
 
NOTE: If you made stock, and it is unseasoned, you might want to add things like thyme, and simmer the soup with a bay leaf or two, removing when the soup is done cooking. It also might require more salt and pepper, but just test the soup as you go along and season as you’d like. 
 
In a large pot over medium heat, add olive oil. Add the onion (if using), stirring for a minute, then add carrots and celery, stirring for an additional minute or two. 
 
Add in any additional spices you are using (see note above) and bring the pot to a simmer. 
When the soup has come to a simmer, add in the shredded chicken and heat it through. 

In the meantime, make your pasta! 
If you are making a batch of soup to freeze, cook your noodles in a separate pot. 
 
For a single serving, use approx. half a cup of the pasta of your choice. 
Bring a small pot of salted water to a boil and add the pasta, stirring and cooking it for the length of time on the box. 
 
Test the soup for seasoning, adding more salt and pepper if needed. Carefully find and remove the bay leaves. 
 
Drain your pasta and add it to a soup bowl. 
Scoop about 1 or 1.5 cups of the chicken soup over top of it. Top with fresh dill or parsley if you are using. 
 
Freeze the leftovers (free of pasta) in individual sized portions for easy reheating. 
 
ENJOY! 

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RECIPE: Whole Roast Chicken for BC Living "From Scratch"

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Whole Roast Chicken
Recipe for BC Living
October 2024

Picking up a rotisserie chicken from the grocery store is convenient, but it’s truly hard to gauge how fresh they actually are. Making a whole chicken from home is far less work than it seems, and then there is the bonus of making homemade chicken broth with the carcass afterwards.  
 
A four-pound chicken can easily feed two people, but even making this solo means you get leftovers which you can turn into chicken salad for sandwiches, or chicken soup with that delicious homemade broth. 
 

INGREDIENTS 

- 3 large carrots, cut in 1-inch pieces (peeled or unpeeled) 

- 1 large onion, cut into 1-inch pieces 
- 1 or 2 Yukon gold potatoes, cut into 1-inch pieces 

- 1 lemon 

- olive oil 

- 1 whole head garlic, sliced in half horizontally  
- 4 lb. whole chicken  
- approx. 10 sprigs of fresh rosemary, thyme, and/or sage (I like using all 3) 

- salt and pepper 
 
Equipment – kitchen thermometer, roasting pan, or some sort of high-sided baking dish 
 
INSTRUCTIONS 
 
Start by preheating the oven to 425 degrees Fahrenheit. Note, you may have to take one of the racks out to fit the chicken in properly. 

 

Cut your vegetables and place them in the bottom of a roasting pan, using only one half of the head of garlic (face this down). Drizzle some olive oil over the mix, add some salt and pepper, and a few of whichever fresh herbs you’d like. You can zest the lemon and add that to the mix as well, and then cut the lemon in half and add it in (cut side facing down). 
 
Pat the chicken dry and remove the innards if they were included inside. Drizzle olive oil over the bird, season with salt and pepper and rub in with your hands to get it into all the nooks. Be sure to also do this for the inside and underside of the chicken. 
 
Place the second half of the head of garlic and lemon inside the bird, as well as the sprigs of fresh herbs, and then tie the legs together with twine. 
 
Place the chicken on top of the vegetables and then into the oven uncovered. Cook for 50 minutes and then check with the kitchen thermometer. You want the thighs to be around 175F, and the breasts to be at around 160F – if it’s too low, continue to cook, checking again every 5 mins. If you have a bird bigger than 4 pounds, it will definitely need more time. 
 
When it’s done cooking, take it out and let it rest to help the juices lock in. I usually cover it with tin foil, and then a tea towel for about 15 minutes. 
 
Set the oven to broil and carve off the breasts and take out the veggies. Flip the chicken over into the roasting pan and broil to get the bottom of the chicken nice and crispy. Then carve the rest of the chicken (thighs, drumsticks, etc.). 
 
Don’t forget to save the bones and made a soup stock with the leftovers. 
 
ENJOY! 

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