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Easy Seasoning for Homemade Meals

February 11, 2016

I love to cook and experiment with new seasonings. While in Atlanta with my extended family for the holiday season, my cousin hipped me on to an all-around great seasoning base—Better than Bouillon—that has reinvented and rejuvenated quite a few same old same old recipes for me lately.

If you are a fan of using chicken stock or bouillon cubes, which can be extremely high in sodium, the Better Than Bouillon is a creamy, thick pasty base made of chicken stock and a plethora of other good seasonings. The trick is to dilute it first with just a bit of warm water, sort of making a slurry and then add that base into the dish you are preparing. Recently, I made baked chicken legs and I added a slurry of this base to the pan with a pad of butter and about one-third cup of water. I mixed it all around the chicken legs and baked for one hour at 350 degrees. Talk about awesome flavor and total tenderness—meat was literally falling off of the bones.

The mixture itself is low in calories. The sodium content is a bit high, but you can remedy this once again by diluting the thick paste with water to your desired consistency. I have also used this seasoning to prepare a New York strip steak, done in the same healthy oven-baked fashion as the chicken, and once again, superb eating! This food base can also be used for making gravy to top rice and potatoes, making healthful cooking and baking at home easier. If you do try it . . enjoy!

Sonya Marie Bowman is a writer of positive prose for the Milwaukee Community Journal and a published co-author of the book No Artificial Ingredients – Reflections Unplugged. She is a member of Sister Speak, a trilogy of writers who formed in 2010 with a vision of self-expression and a goal of healing. The trio states they are inspired by grace, allowing them to take a genuine position on the struggles and successes of everyday living.

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