While no college student needs one of those fancy-schmancy revolving spice racks, having a few go-to spices is essential. Case in point: when you want to take that chicken from boring to bangin’ in seconds. And yes, a chicken can, in fact, be “bangin’.” The food columnist does not lie. So how do you go about building your own nifty spice collection without breaking the bank? Go for quality over quantity; you won’t need turmeric, rose water or saffron. If the prospect of staring blankly at the rows and rows of spices at Dominick’s is a bit overwhelming, start with these suggestions.
Oregano
A Greek herb used in many Mediterranean dishes, oregano is the perfect way to flavor your soups, sauces and marinades. Adding a sprinkle of oregano injects the bold flavor equivalent of an entire pantry of ingredients.
Chicken with oregano: Want to take that chicken to the next level? Try this Greek-style marinade. In a large Ziploc bag, combine three cups of plain yogurt, four cloves of chopped garlic, a tablespoon of oregano, lemon juice, three tablespoons of olive oil, salt and pepper. Add the chicken and shake the whole bag until all of the chicken is coated. Let the chicken marinate for a few hours, then cook it on a grill or over the stove. Serve with pita, hummus and salad and you’ve got a Greek feast in no time.
Adobo and paprika
Although these spices are not related by any means, I’ve combined them here because together they form the basis of a favorite, reliable marinade. Adobo is actually a blend of seasonings (garlic, dried herbs, salt, pepper, etc) mixed together in one zesty bottle. It’s primarily used in Latin cooking, but don’t let that intimidate you — when cooking any kind of meat, I use adobo as a substitute for salt and pepper.
Paprika is an Eastern European spice made from dried red bell peppers and comes in two varieties: sweet and hot (I prefer the sweet version). It’s rich in flavor with a deep red color, so I like to use it to spice up my dishes’ aesthetics and taste.
Chicken with adobo and paprika: Now, as for my go-to marinade, it really can’t get any simpler than this. Combine a liberal amount of adobo, paprika, salt, pepper and olive oil in a large Ziploc bag. Toss in chicken and shake the whole thing together. You know you’ve added enough paprika when the chicken is a light orange color. As for the adobo, it’s really up to you. Its smell is pretty intense, but chicken is pretty bland on its own and can stand quite a bit of seasoning. If you’re apprehensive, err on the side of caution and you can always sprinkle more on when the chicken is done cooking.
Cinnamon
Cinnamon is pretty crucial in my book. I’m slightly addicted to this spice and am continually finding new uses for it. Its subtle heat and great depth of flavor are a wonderful addition to hot beverages (add a pinch to your hot chocolate), breakfast dishes (sprinkle a dash on your morning cereal) and roasted vegetables (try it with squash or sweet potatoes). But if you’re looking for a killer snack to get you through hellish nights of studying, make a batch of these warm cinnamon almonds.
Warm cinnamon almonds: Combine one cup granulated sugar, one cup brown sugar and half a cup of water. Continue to stir the ingredients until the mixture boils and looks like caramel. Add one tablespoon of cinnamon and continue stirring for another 30 seconds. Then add three big handfuls (very technical, I know) of roasted, unsalted almonds. Lower the heat to medium low and continue stirring until the whole mixture congeals. Pour the mixture onto a large sheet of aluminum foil and allow to cool, which is about five minutes. Once it’s cooled, break the almonds apart with your fingers and enjoy! Not only will these sugary bites help you get through those 200 pages of Dostoevsky, but your whole kitchen will smell of fall.
The next time someone compliments your food, tell them it’s because you’ve got a nice rack. Of spices, that is. Or it could be that boob juice you added to the marinade. Just kidding!