July has been one of the busiest, worst, most stressful, hellacious, defeating months on record in this house. It seemed like we moved from problem to problem and drama to drama until here we are, the last day of the month, and everything is caught up, all my deadlines are met, bills are paid, and all is right with the world…finally.
Have you had months like that?
Here’s the thing. Everything that is stressing you out all month long is almost always fixed, handled, or dealt with by the end of the month. Continue reading
Filed under Main Dish, Meat
Since it is almost Memorial Day and all I thought I would concentrate on one of the icons of Memorial Day cuisine for the What’s In That feature this week and focus on Catsup-Ketchup.
Most ketchup that you buy in the store has the same basic ingredients. Continue reading
We were talking on facebook yesterday about the happy news that Heinz has decided to stop using high fructose corn syrup in its catsup. I can’t remember how it came up but I mentioned that catsup was quick and easy to make from tomato paste. It takes just seconds and when you make it from organic paste you know what’s in it.
I didn’t make any to get a picture of it. I will try to get a picture to replace the stock picture….but hey, you KNOW what catsup looks like, right?
I thought so.
For everyone that wanted my quick catsup recipe here it is… adjust seasonings and flavors accordingly….
- 1/3 cup organic tomato paste
- 2 tbs vinegar of choice (mmmm… balsamic)
- Splash of organic soy sauce
- 2 tsp. strong flavored honey (buckwheat is good…)
- 1-2 tbs water
- salt-pepper to taste
- pinch cinnamon
- pinch cloves
- pinch chipotle
Mix it up and let set for about 15 minutes to let the flavors blend. Makes about 1/2 cup…. depending on how many times you lick your fingers.
Other seasonings you can add are :
- garlic powder
- liquid smoke
- few drops Louisiana hot sauce
- seasoned salt instead of salt
- smoked salt instread of salt
Really the possibilities are endless. If you like a sweeter catsup just add more honey… or use agave…your choice. This will keep a week or so in a covered jelly jar in the fridge. Try different types of tomato pastes to see which you like best. The flavors do change with the brand. I like Muir Glen.
image : sxc