Enhancer | Column: Making From Scratch Keeps Chemicals At Bay

Almost all flavored chips contain some sort of MSG. MSG-free soups and broths, as well as bullion, are extremely hard to find (remember, just because they say they are MSG-free does not mean that they truly are). Restaurants, especially the fast-food variety, are not good places to eat for the MSG-sensitive person. Processed foods are pretty much a no-no, because they usually contain some form of glutamate. While researching for this column, I learned even more about how glutamates are hidden in food and now I have even more things to avoid. However, I feel so much better that it makes the extra effort worthwhile.

I keep finding many tasty-sounding recipes that call for cream-based soups. It is almost impossible to find them without some form of MSG, so I learned to make my own "condensed" soups. I know I have published the recipe for "Cream of Anything Soup" in prior columns; however, it fits well here. I used the main recipe to develop my "condensed" version. One can of evaporated milk will make enough to equal 2 cans of soup. I often use half in a recipe and freeze the other half for later.

Ranch dressing without MSG, even the powdered variety, is another thing that is difficult to find. I found a recipe for a powdered mix that is stored in the refrigerator. It is fairly simple to put together and comes in quite handy when we are in the mood for ranch dressing or if I need it in a recipe.

It is my hope that someone can use the information in this week’s column. I may sound like a zealot; however, I know what I have been through in my "battle" against MSG. When I have had to change doctors, the new one often questions me and does not want to believe I am really MSG-sensitive. My family could tell them what happens when I ingest some form of MSG. When I cannot sit still, my hubby will remark, "I think you have eaten something you shouldn’t have." I also know that MSG crops up in unexpected places (I have even seen it in the ingredient list on a vaccine for shingles), so I have to be very diligent in my efforts to avoid it. Living as MSG-free as possible seems to be a much better choice for me than being on nerve medication for stress and depression.

Cream of Anything Soup

1. In a soup pot, over medium heat, melt and brown:

 4 tablespoons butter

 4 tablespoons flour

2. Add:

 1 teaspoon salt

 1/8 teaspoon pepper

 Dash cayenne pepper

3. Add:

 1-1/2 cups milk

 2 cups chicken broth or stock

 1/2 teaspoon salt-free seasoning blend (such as Mrs. Dash)

 1 teaspoon onion powder or a small chopped onion

 Cook over medium heat, stirring constantly, until thickened and bubbly.

4. Choose ONE of the following vegetables (pureed or chopped) and add the corresponding seasonings:

 A: 2 cups asparagus + 1 teaspoon lemon juice, dash of ground nutmeg or mace

 B: 1-1/2 cups green beans + 1/2 teaspoon crushed savory

 C: 2 cups broccoli + 1/2 teaspoon thyme, dash of garlic powder, 1 bay leaf

 D: 1 cup carrots + 1 tablespoon dried parsley flakes, 1/2 teaspoon basil

 E: 2 cups cauliflower + 1/2 teaspoon curry powder

 F: 1-1/2 cups zucchini + dash nutmeg

 G: 1-1/2 cups mushrooms + dash nutmeg

 H: 2 cups chopped cooked chicken + 1/2 teaspoon poultry seasoning

 I: 2 cups chopped celery + 1/2 teaspoon Mrs. Dash + 1/4 teaspoon rubbed thyme

Add your choice to soup, reduce heat to low and cook until vegetables are tender, stirring often to keep soup from sticking to pan.

For Condensed Soup:

Follow above steps, using these ingredients:

1. 2 tablespoons butter

 6 tablespoons flour

2. 1 teaspoon salt

 1/8 teaspoon pepper

 Dash cayenne pepper

3. 1 (12-ounce) can evaporated milk

 1/2 cup chicken broth or stock

 1/2 teaspoon salt-free seasoning blend (such as Mrs. Dash)

 1 teaspoon onion powder

4. ONE of the vegetables with seasonings mentioned above, if desired.

This makes enough condensed soup to equal 2 cans. If desired, freeze half for later use.

Ranch Dressing Mix Recipe

1 cup dried parsley flakes

1/2 cup finely crushed saltines

1/2 cup dried minced onion

1/2 cup garlic salt

1/2 cup onion salt

1/4 cup garlic powder

1/4 cup onion powder

2 tablespoons dill weed

***Additional ingredients***

2 cups mayonnaise

2 cups buttermilk

In a large mixing bowl, combine first 8 ingredients; mix well.

Store in airtight container in a cool dry place.

Three cups mix is enough to make 24 batches of ranch salad dressing.

In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.

Refrigerate until serving.

Ray was taught to cook by her mother, who encouraged her to "mess" in the kitchen, which helped her learn to cook creatively. As the oldest of six children, she cooked quite often for her family in Tennessee, and her food tends toward Southern style. Ray is a Fairland resident. She can be contacted at cookingwithsara@gmail.com .

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