Please don’t, but here are some exceptions….
As a proud food snob, I would like to say that I refuse to take shortcuts when cooking. I’d even like to say that some condiments out of the jar or packet are well, tacky. But tacky can sometimes be delightful and even downright tasty, when in moderation, of course.
One of my favorites is Lipton Onion Soup Mix. It’s really versatile, and no, not as soup. I mix it into ground beef for meatloaf and burgers. I also mix it in with some olive oil and fresh herbs to coat diced potatoes for roasting. I make a seasoning blend for chicken breasts and veggies with it as well. You can really find a million applications for it and it’s especially great when you have to throw something together for dinner after work. Mix it with sour cream and you have the staple potato chip dip of my 1980s childhood.
Heinz Ketchup is another one. Now, please don’t go putting it on your steak or anything like that, but it’s a great starter for easy homemade BBQ sauce. It also goes nicely into the mix for meatloaf and burgers.
Garlic and onion powders used to be the bane of my existence. My parents loved them because it took away the mess and time drain of chopping onions and garlic, so growing up, the contents of those Badia jars seemed like the base for everything. Personally, I like chopping onions and garlic, to me there is something soothing about it. However, I have found that the intensity and saltiness of the powders is absolutely wonderful in marinades for meats and poultry. If you want to try it, adjust the decrease the amount of salt that you would use in the marinade so as not to overdo it. I also like to mix some garlic and onion powders into the flour and breadcrumbs when making fried chicken or fish. The powders also make a nice crust or dry rub when mixed in with other herbs and spices.
Bouillon cubes. I love them. Yes, homemade stock or broth is best. Canned or boxed broth is probably better for you, but I love those cubes. And they take up no space in the cabinet. Drop one in the water when making white rice. Drop one in the meat when you’re making picadillo. Drop one in when you’re boiling the chicken for arroz con pollo.
These are just a few to get you started. You’ll see these and others pop up in my recipes from time to time. Embrace the tacky. It’s delicious!
dispatches from a tiny kitchen 