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Gifts From The Kitchen

December 7, 2009

I love receiving gifts from the kitchen. I think most people do. Here are a couple of ideas, and there are more if you follow the link below.

Sea Salt & Herb Rub

How to do it: Stir together a special blend of herbs, spices, and sea salt (this takes just minutes), and spoon into mini tins.

Perfect for: The grillers in the family. Think dad, grandpa, uncle.

Instructions for mini tins: Purchase stainless-steel spice or watchmaker tins from a kitchen supply store or crafts store. Cut decorative paper into strips that will fit around the tins. Wrap around and glue or tape paper with double-sided tape. Write spice name on one side of a metal-rimmed tag and “To Use” directions on the other side. String a piece of thin ribbon through tag. Tie around the top of each tin.

For more gifts from the kitchen [continue]

Sea Salt & Herb Rub
Use this rub to season pork, lamb, beef, chicken, or fish.

1 1/3 cups coarse sea salt or kosher salt
2/3 cup dried parsley
1/4 cup dried thyme
1/4 cup dried rosemary
1/4 cup coarsely ground black pepper
1/4 cup dried shredded lemon peel
2 Tbsp. garlic powder
2 Tbsp. dried minced onion, finely crushed

In a medium bowl stir together salt, parsley, thyme, rosemary, pepper, lemon peel, garlic powder, and onion. Spoon mixture into 8 stainless steel 4-ounce (1/2-cup) tins (available at crafts and kitchen-supply stores), stirring as you spoon. Add lids and labels; store for up to 6 months. For gift giving, include “to use” directions, below. Makes eight 4-ounce tins.

To use:
Stir salt mixture. Lightly brush pork, lamb, beef, chicken, or fish with olive oil; rub evenly with salt mixture (use about 2 teaspoons per pound of meat, poultry, or fish). Let stand 15 minutes. Grill or roast as desired.

Mexican Three-Bean Chili Mix

How to do it: Layer beans in cellophane bags and the spice mix in plastic snack bags. Place both in a fabric (we used organdy) gift bag and tie with rickrack, including a gift tag with the recipe and a touch of greenery.

Perfect for: Busy families, dads who cook, hostess gifts.

Mexican Three-Bean Chili Mix

To package your chili mix, place one bag of beans and one bag of spices in a purchased organdy bag (available at crafts stores). Tie organdy bag with ribbon or rickrack, including a touch of greenery. Be sure to attach the directions for making the chili (below) or place the directions inside the organdy bag before tying.

2 lb. dried black beans
2 lb. dried pinto beans
2 lb. dried great Northern beans
3/4 cup dried minced onion
3/4 cup dried green sweet pepper
3/4 cup chili powder
1/2 cup packed brown sugar
One 3-oz. pkg. dried tomatoes (not oil-packed), cut into thin strips
3 Tbsp. dried oregano, crushed
3 Tbsp. ground cumin
2 Tbsp. unsweetened cocoa powder
2 Tbsp. garlic salt
1 Tbsp. ground black pepper

1. In a very large bowl stir together black beans, pinto beans, and Great Northern beans. Divide bean mixture among 6 gift bags or jars.

2. In a medium bowl stir together onion, sweet pepper, chili powder, brown sugar, dried tomatoes, oregano, cumin, cocoa powder, garlic salt, and black pepper. Divide mixture among 6 small plastic bags and seal. Include a spice bag with each bag or jar of beans, along with the directions (below) for making Mexican Three-Bean Chili. Store in a cool, dry place for up to 3 months. Makes 6 mixes (6 batches of chili), 8 servings each.

To make Mexican Three-Bean Chili: Rinse beans from 1 bag Mexican Three-Bean Chili Mix. In a 6- to 8-quart Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer 2 minutes. Remove from heat. Cover; let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.

1. In the same Dutch oven combine beans, two 14
1/2-ounce cans undrained diced tomatoes, one 14-ounce can beef broth, one 12-ounce can beer or nonalcoholic beer (or substitute an additional 14-ounce can beef broth), one 8-ounce can tomato sauce, and 1 spice bag from Mexican Three-Bean Chili Mix. Stir in 2 cups water and, if desired, 1 pound of cooked and drained ground beef.

2. Bring to boiling; reduce heat. Simmer, covered, 2 hours or until beans are tender, stirring occasionally. If desired, serve with sour cream, shredded Mexican-blend cheese, and sliced green onions.

For more gifts from the kitchen go to Country Home.

One Comment leave one →
  1. December 8, 2009 2:55 pm

    At this time of year, I collect these kinds of ideas! Thanks for posting!

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