Sorta Montreal Steak Seasoning

I have several recipes that I will be posting soon that use Montreal Steak Seasoning in them.  A commercial brand of Montreal Steak Seasoning can be used, but it is no secret that I like to try making my own herb and spice blends.  I, therefore, give you Sorta Montreal Steak Seasoning.  This does not taste exactly like the commercial product, but I like that I can control both the salt content and the amount of heat of the seasoning.

Coriander may be a spice that you don’t have in your pantry.  The seasoning mix can certainly be made without it, so I am listing coriander as optional in the recipe.  Use regular paprika if smoked is not available.  If you don’t have Kosher salt or coarse ground black pepper, reduce those amounts by half.

Besides steaks and other meats, I use this in soups, hamburger steaks, and casserole dishes.

Sorta Montreal Steak Seasoning
2 T. Kosher salt
1 T. coarse ground black pepper
1 T. dried minced onion
1 t. garlic powder
1 t. crushed red pepper
1/2 T. dried thyme
1/2 T. dried rosemary
1/2 T. fennel seed
1 t. ground coriander (optional)
1 t dill weed
1 1/2 t. paprika (preferably smoked)

Combine all ingredients and mix well.  Place in a spice grinder (it may take two batches) and grind until desired consistency.  (I like mine still kind of coarse.)  Store in a zip-top bag or an airtight container.  Shake bag or container before measuring.  Use about 1 T. per pound of meat.  Makes about 1/2 cup.

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Homemade Celery Salt-Almost Free

Whenever I came across a recipe that called for celery salt, I never seemed to have any on hand.  I would look at the price of celery salt in the grocery and wince.  Since hubby does not like celery leaves in soups and such, I would throw the leaves away and feel guilty for wasting food.

Then one day I decided to try to dry my celery leaves and a way to make Homemade Celery Salt was born.  Now I can have celery salt whenever I need it, save money and not waste food.  It turned out to be so easy that I almost did not believe it.

See all the beautiful leaves on the celery stalk above.  Just snip them off as you use celery and place in a shallow pie pan.  If you have a pan that has holes in it, that is best.  Discard any leaves that are wilted or discolored.  Just place the pie pan in an out-of-the-way place in you kitchen and let the leaves dry.  This will take several days.

When the leaves are dry, store them in a zip-top bag.  Continue to add leaves to the pie pan as you use the celery.  When you get to the heart of the celery you will have quite a few leaves to put in your pie pan and may need to use two pans.  You always want the leaves to be in a single layer.  Continue to add the dried leaves to the zip top bag.

When there is about one-half cup of dried leaves, that will be enough to process in a spice grinder or a mini food processor.  That amount will yield about 1 1/2 T. of ground celery powder.  To make celery salt, mix the powder with an equal amount of salt.  Rather than make a large batch of celery salt, I just store the celery powder in an air-tight container and mix it with the salt as needed.  This way I can use the celery powder by itself if I want to.  Try this and enjoy “almost free”  homemade celery salt.

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