Ketchup can get healthier, and under 5 minutes!

Ketchup is the mother of all condiments. It’s sweet and salty and pairs with just about anything,  even when the combo seems intuitively odd. I, for instance, have long praised the healing powers of ketchup and white rice, and a friend of mine can’t bear to eat scrambled eggs without it. Ketchup has carved an indelible spot in our food psyches – it’s a classic that some estimates claim can be found in 97% of U.S. households.

Tracing its origins to China, Ketchup was first introduced in the U.S. in 1837. By 1900, ketchup was sold by more than 100 manufacturers. In 1872, HJ Heinz introduced his version of the condiment at the Philadelphia Fair, and to this day, the recipe has remained unchanged. Over the years, first for sanitary reasons and later for marketing’s sake, the FDA has developed strict guidelines concerning the consistency of ketchup and ingredients in it.

Behind the classic lies not so uplifting stats. Ingredients in Heinz Ketchup include tomato concentrate, distilled vinegar, high-fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring. While the list is relatively simple, high-fructose corn syrup is a known culprit, so much to the point that many are beginning to backfire, claiming it is “unfairly maligned.” Truth is, it deserves the flack!

In a 2010 Princeton University study, researchers found that high-fructose corn syrup leads to considerable weight gain, at a rate higher than other sweeteners. According to the study, which was administered on rats, those fed high-fructose corn syrup gained much more weight than those fed table sugar, even with the same caloric intake. The lab animals on a long-term high-fructose corn syrup diet experience abnormal increases in body fat, especially in the belly. Researchers noted that even rats on a high-fat diet don’t gain weight to that extent.

In 1 tablespoon of Heinz Ketchup, there are 20 calories, 160 milligrams of sodium, 6 grams carbohydrates, and 4 grams of sugar. The benefits deriving from the plum tomatoes are outweighed by the compounding calorie, sodium, and sugar dosages. Whoever just stops at 1 tablespoon? A few tablespoons in, and you’ve got yourself a condiment that threatens meal-status.

A condiment should never derail a diet, but many of us don’t know when to stop dipping, because serving sizes are never that clean cut. That’s why I’ve put together this simple homemade ketchup that you can whip up without laboring over the stove, risking your fries going frigid.

Using the same elements – tomatoes, sweetener, and vinegar – I’ve upped the ante on their health benefits. Maple syrup is one of the healthiest sweeteners on the market, with a lower glycemic index than other mainstream sugars. Apple cider vinegar, especially one that is indicated as “raw,” is full of vitamins, minerals, pectin, and beta-carotene. It also boasts many benefits – treats sunburn, helps weight loss, removes teeth stains, cures severe acne, treats digestive ailments, fights allergies, and reduces cholesterol.

Enjoy!

2-minute Homemade Ketchup

Makes just over 1 cup

Ingredients:

• 1 cup tomato paste
• 1 tbsp maple syrup (or agave)
• 1/4 tsp mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 cup water

Directions:

Combine all ingredients and mix until smooth. No cooking required!

Add lukewarm water by the teaspoon to reach the consistency you crave.

Serve aside sweet potato French fries or lather on top of a vegan chickpea burger!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Images: Overthinking Me, Aylin Erman

The post Nutritional Breakdown: Revamping America’s Favorite Condiment: Ketchup [Recipe] appeared first on EcoSalon.

No shame with this figure-friendly vegan cheese dip.

Dips and sauces are dangerous territory. Sure, they seem harmless in that they are technically only condiments, but they often contain too many fats and calories to warrant another tablespoon. One of the biggest party-time offenders is cheese dip. You know what I’m talking about. It’s the kind you squeeze, pump, or ladle onto popcorn, burgers and nachos. It has a tacky light orange color that you know can’t be natural, but despite it all, you’re addicted.

This recipe is a great way to enjoy a classic cheese dip without the hard-to-digest dairy and the overload of calories and fat concentrated in a small serving.  And with the simplicity and lightness of this recipe, you don’t have to feel guilty about being a cheese dip hog. Cauliflower is a great source of vitamin C and manganese, which help protect from free radical damage and reduce the risk of cardiovascular disease and cancer. Cauliflower is also a rich source of the anti-inflammatory vitamin K as well as omega-3 fatty acids. It promotes brain and heart health, is packed with fiber, and is also a good source of thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid, proteins, phosphorus and potassium.

Feel free to garnish the dip with chopped scallions, herbs, or spices. It’s a basic recipe that is open to experimentation. Have fun with it!

Vegan White Cheese Party Dip

Servings vary

Ingredients:

• 1 head of cauliflower
• 2 tablespoons vegan butter (Earth Balance)
• 2 teaspoons mustard
• 1/2 teaspoon sea salt
• 2 tablespoons nutritional yeast

Directions:

Remove the florets and their stems from the cauliflower. Over medium heat, simmer them in water for about 15 minutes. Drain the cooked cauliflower and rinse under cold water. Combine it in a food processor with the rest of the ingredients and blend until smooth.

Serve this dip aside tortilla chips or crudités or dollop a few tablespoons into a burrito or on top of nachos.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Vegan White Cheese Party Dip appeared first on EcoSalon.

Easy to make recipes for a 4th of July bbq revamp.

Nothing captures the 4th of July quite like images of outdoor eating with family and friends. It marks the beginning of barbecue season and kicks off the summer with cheer. All is fun and games until you stop by the food table, which boasts fare that is everything but forgiving to your waistline. But there’s no need to miss out on that which makes the 4th of July so special! We’ve revamped typical July 4th barbecue dishes so that you can have a happier and healthier holiday feast without missing out on the tastes you expect from an outdoor summer celebration.

Potato Salad

Mayonnaise makes this otherwise vegetable-centric dish a nightmare for health enthusiasts. One tablespoon of mayonnaise contains some 90 calories, 10 grams of fat, and 5 milligrams of cholesterol. These stats alone are reason why the potato salad actively contributes to heart disease and weight gain.

Switch up the traditional recipe with a Roasted Sweet Potato Salad with Herbed Vinaigrette, which includes hearty  dried cranberries, nuts, parsley, sage and arugula. And whistle while you work to a playlist fit for a potato salad maker!

Burgers

We’ve explored the nutritional downfall of the Big Mac, but homemade versions are not always much better. If you are still using white buns and cooking animal protein, there still exists the hurdle of empty calories and saturated fat.

To give the burger a healthy twist, use a whole-wheat or whole-grain bun and cut the saturated fat by using lean cuts of meat and reducing other superfluous additions, such as bread crumbs and egg yolks. For a much healthier alternative, nix the animal protein and opt for a Chickpea Burger. Not only is this variation healthier but also packs a ton of flavor.

Hot Dogs

Hot dogs are severely low on the scale of nutritional value. Hot dogs are processed meat crammed with some 18 grams of fat per serving. They clog arteries and increase the risk for heart disease. Hot dogs are also loaded with sodium – up to 1,000 milligram – leading to weight gain, water retention, bloating and increased blood pressure.

When searching for a hot dog to lay out on the grill, keep your eyes on nutrition labels. Look for a brand with no more then 3 grams or less of saturated fat and 370 milligrams or less of sodium per serving. Remember that the less ingredients there are, the better for your health the hot dog is bound to be. Avoid white flour buns and opt for either a whole-wheat or whole-grain bun or eat the hot dog wedged between lettuce leaves. Avoid sugar and sodium-packed condiments and opt for a topping of fresh vegetables. Check out the My Vegan Cookbook website for an excellent Seitan Hot Dog recipe.

Chips

Original variations often included the preservative, Butylhydroxytoluene, commonly known as BHT. This fat-soluble chemical is also used in petroleum products, pharmaceuticals, and cosmetics. BHT can lead to cancer when consumed in high amounts. Other health violations include high levels of sodium, artery-clogging trans-fats and calories. However, there are now so many brands offering healthy alternatives – vegetable-based or baked –without sacrificing the taste and crunch.

Homemade chips may be an intimidating endeavor, but they’re much more hassle-free than you think. Try these simple Sweet Potato Chips and then individualize them with your favorite spices and oils, like as was done for these Mustard and Dill Potato Chips.

Pickles

Pickles are essentially cucumbers that have soaked in vinegar and salt and fermented over time. According to the United States Department of Agriculture, the average 4-inch long dill pickle has about 1,181 milligrams of sodium, which is nearly your maximum daily intake requirement. As a basis of comparison, a 4-inch cucumber prior to pickling contains only 6 milligrams of sodium.

To avoid the sodium overload, soak a sliced cucumber in a bowl with red apple cider vinegar for a few hours before serving. The cucumbers will soak in the sourness of the vinegar without the addition of salt. If you are keen on the pickled effect, homemade pickling is a great way to control what goes into the process. Fermented vegetables are exceptionally good for you. The healthy bacteria created during pickling benefits your gut flora when consumed, improving digestion. Try the Healthy Green Kitchen blog’s Spicy Lemon Cucumber Pickles, which keeps the sodium in check and the flavor on high!

Corn on the Cob

Corn on the cob is a health violation that really shouldn’t be. All is well until the butter is slathered and the salt is shaken one too many times. To make this July 4th staple healthier, try brushing the corn with olive oil instead of butter to ensure less saturated fat. Also, dash salt into your palm first, as opposed to shaking it directly over the corn, in order to avoid over seasoning.

To bring some extra nutritional value to the dish, chop some chives, parsley, garlic, dill, or any of your favorite herbs and mix them with olive oil before applying to the corn.

Baked Beans

Beans are full of heart-healthy fiber and plant-based protein, but canned baked beans are often so full of sugar, their nutritional benefits are canceled out. The sugary syrup that canned beans generally come with will only cause an increase in blood sugar and insulin levels, contributing to heart disease and diabetes.

Check out the Homemade Classic Baked Beans from the Recipe Renovator blog to slim down the traditional recipe without compromising taste or texture.

Condiments

Ketchup, mustard, relish, and mayonnaise are barbecue mainstays, and for good reason. We often don’t realize how heavily we rely on them to kick up the flavor, and we often ignore their significance in our daily diets. However, it’s in these condiments where we find those empty calories. Ketchup, mustard, and relish are no stranger to sugar, sodium, and preservatives while mayonnaise has a lot of artery-clogging saturated fat.

Why settle for store-bought sugar and sodium-packed condiments when you can make your own in a matter of minutes? Even if you aren’t slicing the fat and calories, it’s always important to keep the ingredients real and untainted by preservatives, coloring and other sketchy add-ins.

Seltzer with Bitters

Regular soft drinks have been linked to stroke risk, elevated blood pressure, obesity, cancer and kidney failure. They’re full of sugar, and even their zero-calorie alternatives hold some dreaded preservatives and chemicals.

Get the bubbly without the downsides. Prepare a Honey, Ginger Sparkling Lemonade with Rosemary and expect to quench your thirst in a much more refreshing and aromatic way.

Dessert

A lot can go wrong come dessert time. First there’s the obvious bad guys – nutritionally-empty white sugar and white flour – and then there’s the addition of butter that has you worried.

Try your hand at some healthier alternatives, such as Vegan Chocolate Mousse with Sea Salt, Avocado Chocolate Pudding, Fig and Coconut Walnut Cake, Peanut Butter Cookies, and Vegan Strawberry Shortcake. These recipes are forgiving to the waistline and overall easy crowd pleasers.

Photo by The Recipe Renovator. © 2012. Used with permission.

The post Extreme Makeover: Revamping the Traditional 4th of July BBQ appeared first on EcoSalon.

Skipped the bagged version and add some dill.

During the summer season, there’s always room for a light appetizer. Instead of putting out a bowl of chips or a junky bag at your next dinner party, make your own.

The mustard and dill dressing is a classic Swedish recipe that I often use for fish and boiled potatoes, but used on these chips, it gives them an extra kick; they’re oily, salty and just a little sweet. Pair with a glass of bubbles and you’re on your way to a good evening.

You can make this recipe without the dill and mustard, simply coat the potato slices with oil and sea salt and bake.

Mustard and Dill Potato Chips

Ingredients

• 1 russet potato
• 1.5 tablespoons mustard
• 1/2 tablespoon sugar
• pinch sea salt
• pinch pepper
• 1/2 tablespoon vinegar
• 1/4 cup cup olive oil
• 1/4 cup chopped dill

Directions:

Preheat oven to 400F.

Thinly slice the potato, into about 1/8″ slices and set aside.

To make the dressing, mix mustard, sugar, salt, pepper and vinegar in a bowl.

Add oil in a slow and steady stream, whisking quickly the entire time. If oil is added too quickly in the beginning, it will separate from the rest of the sauce.

Once oil has been added and sauce has been mixed, whisk in dill.

In a bowl, combine potato slices and mustard dressing and mix until potatoes are well coated.

Place on a baking sheet, preferably on parchment paper or a Silpat.

Bake for 20-30 minutes or until golden brown, turning the potato slices over about halfway through.

Remove from baking sheet and let cool. They will harden as they cool. Serve immediately.

Want more food inspiration? Check out the rest of our Sunday Recipe series.

The post Sunday Recipe: Mustard and Dill Potato Chips appeared first on EcoSalon.

A childhood favorite revamped.

There’s something incredibly nostalgic about macaroni and cheese. Even if you rarely ate the meal as a kid, you most certainly recognized the commercials for the box brands and knew what it was. For me, mac & cheese was an after-school staple, a weekend lunch, a quick dinner that never fell short of filling the carb and cheese quota I necessitated as a youngster.

But it’s no nutritional powerhouse. Sure, advertisements can skirt the overall lack of nutrition with a “high in calcium!” banner, but last time I checked, just because something includes dairy ( e.g. ice cream, crème brûlée, pizza) doesn’t mean it’s a nourishing and balanced meal. Across the board – in both store-bought and homemade versions of it– macaroni and cheese has a lot of room for improvement in terms of nutritional benefit.

Using Kraft Macaroni & Cheese as an example, box brands include the likes of whey, milkfat, milk protein concentrate, salt, sodium tripolyphosphate, citric acid, sodium phosphate, lactic acid, milk, calcium phosphate, yellow 5, yellow 6, cheese culture, and enzymes. Artificial coloring and preservatives prevent the assimilation of nutrients and with often over 500 milligrams of sodium, box brands are blood pressure’s natural nemesis.

And while homemade macaroni and cheese both is better for you and can cut the sodium, enzymes and preservatives from the mix, the classic recipe made from scratch will include the following: white pasta, butter, plain white flour, milk, and grated cheese. White flour is essentially the result of having stripped everything useful from wheat, adding synthetic vitamins, and bleaching it. The vitamins in white flour are toxic, and because the flour is devoid of fiber, it passes slowly through the intestine, giving more time for the body to absorb the toxicities. The bleaching process also increases the flour’s gluten content. Additionally, the butter and cheese are by no means used scantily in homemade macaroni and cheese, so you can be sure the result is high in artery-clogging saturated fat, sodium, and the hard-to-digest animal milk protein, casein. To say the least, homemade macaroni and cheese is also no poster child for health.

Today, it’s hard to justify eating macaroni and cheese when little is to be gained (except for taste, of course). I’m all about eating what gives you pleasure, and if you are craving little white flour noodles flavored with powdered cheese every now and then, don’t hesitate to dig in! But there are times when the conscience outweighs the desire and when part of me wishes there were a healthier alternative. So, I created one.

This recipe is a vegan version of macaroni and cheese. The cheese has a sweet potato base. Skeptical? I was too until I tried it. The sweet potato is baked and mixed with mustard and nutritional yeast to give it the “cheesy” taste. Nutritional yeast is one of those ingredients that has changed my life. It’s the only plant-based source of vitamin B12, which is music to vegans’ ears. It is super versatile and one of the few ways to match the taste of cheese without using dairy. Combining the “cheese” with whole-grain or whole-wheat pasta, the result is a rich, satisfying macaroni and cheese experience, without the food baby to show for it.

Whole-Wheat Macaroni & Sweet Potato Cheese

Serves 1

Ingredients:

• 1 cup of cooked noodles (according to package instructions)
• 1/2 baked sweet potato
• 1/4 tsp mustard
• Juice of half a lemon
• 1 tbsp nutritional yeast
• 1 tbsp extra virgin olive oil
• 1/4 tsp garlic powder
• Dash of salt
• Dash of freshly ground pepper
• 1 tbsp of nutritional yeast and 1/2 tbsp of olive oil for crust

In a medium-sized bowl combine the sweet potato half, juice of half a lemon, mustard, nutritional yeast, garlic powder, olive oil and salt and pepper. Mix until thoroughly combined.

Fold 1 cup of cooked noodles into the sweet potato “cheese”.

Place the mixture into a serving-size baking dish.

Sprinkle 1 tablespoon of nutritional yeast over the dish and drizzle with 1/2 tablespoon of olive oil. This will allow the top to crisp while cooking.

Bake in the oven at 400 degrees Fahrenheit for 10 minutes, or until the top begins to brown. Serve and enjoy!

The result is super soft and creamy. Its flavors satisfy the sweet, salty, sour and bitter taste buds, making it a decidedly complete dish without you craving anything else, except for maybe more of what you just ate!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Image: Pink Sherbert Photography

The post Nutritional Breakdown: Macaroni and Cheese Gets A Sweet Potato Revamp appeared first on EcoSalon.

Celebrate the sweetness of of a Swedish Midsummer.

This year I will be celebrating midsummer here in NY. Midsummer is the day when Swedes like me celebrate the longest and brightest day of the year. We eat plenty of herring, new potatoes (that you buy freshly picked and dirty), aged cheese on “knäckebröd“, drink aquavit and sing songs. The dessert is always strawberries which are often eaten plain with just a little sugar and cream (either whipped or mixed with milk.) Some make creamy strawberry cakes while I serve mine with dark chocolate cake and whipped cream.

For practical reasons the midsummer holiday is always on the Friday closest to the actual summer solstice day which this year will be on Friday the 22nd of June.

The traditional herring you eat for midsummer is Matjes. It’s an excellent herring typically spiced with sugar, allspice, cinnamon and cloves. Traditionally you eat this type of herring with sour cream topped with chopped chives and new potatoes & fresh dill. I love this meal so much that I keep eating it throughout the whole summer.

Other common flavors are mustard, onion, lemon or dill herring. More rare or rather unexpected flavors are tomato, garlic or curry herring (not my cup of tea though). You can find these different types at any supermarket in Sweden or more homemade styles in most Swedish fishmongers.

If you can get hold of fresh herring, the best experience is to cure and flavor herring yourself. This can be a tough task if you are outside Scandinavia. In New York City I have only seen fresh herring a couples of times. In the city it’s possible to find simple cured herring in vinegar. You don’t really need to do anything if you find this kind of herring but with just a few simple additions like mustard and dill you will raise this fish to another level (see below).

The cure
(if you can get hold of fresh fish otherwise skip this part)

• About 1 lb filets of fresh herring*
• ½ cup white vinegar (6%)**
• 2/3 cup water
• 2 tablespoon sugar
• 2 tablespoon salt

Rinse the herring in cold water. If you like you can skin the herring but I normally do that after the cure as it gets off easier then. Mix the white vinegar together with the salt and the sugar. When the sugar and salt are totally dissolved in the liquid add the water. Place the herring in a bowl and pour the vinegar mixture over. Set aside in the fridge for about 24 hours. Stir in between to make sure that all fillets gets properly cured. Its done when all fillets have become white in color.

Let the fillets drain properly in a strainer while you prepare the sauce. Remove the skin with your fingers or use a knife to peel it off. Cut the fillets with a scissor into bite size pieces.

Mustard Herring

• About one lb cured herring (as above or get simple herring in vinegar. Only use the herring pieces, removing all liquid, onion, etc.)
• 3 tablespoons sweet mustard
• One tablespoon dijon mustard
• One tablespoon brown sugar
• One teaspoon sherry vinegar (apple cider vinegar works as well)
• 50 ml olive oil
• ½ cup dill
• One shallot

For Decoration

• Chopped chives

Mix together mustard, sherry vinegar and sugar. Add carefully the olive oil drop by drop while stirring. Chop the shallot and dill finely and add it to the sauce. Season with salt and freshly milled black pepper. Place the herring pieces into the sauce and stir carefully around so the sauce gets around the fish evenly. Let the fish rest for a couple of hours, preferably 24 hours but I can never wait that long. Before serving chop the chives into 1/4” pieces and sprinkle on top. Serve the herring with new potatoes or just on dark rye bread with sliced boiled eggs. Enjoy!

* It’s not impossible to fillet the fish yourself but you need some practice.

This is one way: Cut off the head and tail. Open up the stomach with a small knife (or even your fingers) to take out the innards. Make it as clean as possible. Now comes the tricky part where you use your thumbs to loosen the backbones by pressing your thumb under it. When it starts to loosen grab the top of the backbone and pull it off. You now have both fillets connected together. Remove the fins with a scissor and rinse the fillet in cold water. You will get a hang of it after some practice. If you think this is too messy, just ask your fishmonger to do it for you.

** If you only find 5% white vinegar you should use a little less water.

Before buying any fish check with Seafood Watch for the most sustainable options.

Illustration by Johanna Kindvall

The post Mustard Herring for Swedish Midsummer appeared first on EcoSalon.

Condiments take up a lot of room in our fridge. What are all those crusty containers? It’s time to take control of the fridge (and diets) in our lives, and make our own condiments!

Remember the last time you were at a fancy restaurant, and you were wowed by their fresh, homemade ketchup? Why not make your own? Most condiments require only a few ingredients and a blender or whisk. I did some research and found recipes for six condiments that you can easily make yourself.

1. Ketchup

Say goodbye to ketchup filled with high fructose corn syrup. This simple ketchup recipe below from Epicurious originally came from Gourmet magazine. Or try this version from tiny morsels food blog for more complex flavor and less brown sugar.

Yield: Makes about 2 cups

Active time: 20 minutes

Total time: 3 hours

Ingredients

• 1 (28-oz) can whole tomatoes in purée

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 2/3 cup packed dark brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt

Preparation

1. Purée tomatoes (with purée from can) in a blender until smooth.

2. Cook onion in oil in a four quart heavy saucepan over moderate heat, stirring, until softened, about eight minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about one hour (stir more frequently toward end of cooking to prevent scorching).

3. Purée ketchup in two batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least two hours (for flavors to develop).

2. Mustard

I found endless mustard recipes. Jump in and have fun experimenting to find what suits your taste. Some mustard recipes require cooking and other don’t. Generally, the mustard needs to rest a few days for the flavors to meld and for the spice to mellow, especially if you’re using mustard seeds as opposed to mustard powder. Be sure to label your jars- mustard should last about one month in the refrigerator. One other note: don’t use metal containers, as mustard can oxidize the metal.

Basic Homemade Mustard Recipe:

• 1 Tbsp brown mustard seeds

• 1 Tbsp yellow mustard seeds

• 1/2 cup dry white wine

• 1/2 cup white wine vinegar

• 1 tsp brown sugar

• 1 tsp mustard flour

1. Soak seeds in wine overnight in a jar on the counter. Next day drain out wine, and reserve for later. Crush seeds. Add in two tsp reserved wine, and two tsp white wine vinegar. Stir, then add in mustard flour and brown sugar.

2. Put in jar and put in fridge, taste in a few days – it takes a couple days for the flavors to really come out.

Recipe and photo from: Meighan

Or, find 148 other mustard recipes, such as Dijon mustard or Beer Mustard here!

3. Mayonnaise

I have to admit for some time I’ve been in the “fear-of-mayonnaise” camp. However, after perusing a number of mayonnaise recipes, I have come to the conclusion that I could very well conquer this fear if I made it myself! Mayonnaise is little more than egg yolk, oil and lemon juice. Try this recipe out below from Gourmet posted on Epicurious.

Homemade Mayonnaise Recipe:

Yield: Makes about 1 cup

Active time: 10 min

Total time: 10 min

Ingredients

• 1 large egg yolk, at room temperature 30 minutes

• 1/2 teaspoon Dijon mustard

• 3/4 cup olive or vegetable oil (or a combination), divided

• 1 teaspoon white-wine vinegar or cider vinegar

• 1 1/2 teaspoons fresh lemon juice

• 1/4 teaspoon white pepper

Preparation

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

4. Salsa

Tomato season is drawing near, and there is nothing as fabulous as homemade salsa. It’s also extremely easy to make. Granted, it doesn’t last long in the fridge, but then again, how could something so tasty ever last long? I usually eye-ball the ratios, depending on how many tomatoes I have. The amount of spice depends on the amount of jalapeno you use. Start conservatively, and add more to taste.  Here’s what you need:

Ingredients

• 2-3 ripe tomatoes, diced

• about 1/2 red onion, chopped small

• 1/2 to 1 jalapeno, minced

• 1 garlic clove, minced (optional)

• Juice of 1/2 to 1 lime

• Handful of cleaned cilantro leaves, chopped small

• Salt and pepper to taste

Preparation

Combine all ingredients. Taste and adjust seasoning. Serve with tortilla chips.

5. Goddess Dressing

Salad dressing, as I mentioned in my vinaigrette posting, is something we should all make ourselves. I know a lot of fans of Annie’s Goddess Dressing and when looking for a similar version, I was amazed at the amount of variation from one recipe to the next. The recipe I’ve included below seems like a good take. I also found numerous other Tahini-style dressings. This very simple Tahini-Miso Dressing from Kitchn is one I plan to try.

Ingredients:

• 2 Tablespoons plain sesame oil or olive oil

• 1/4 cup toasted sesame oil (not plain sesame oil)

• 1/2 cup tahini

• 2 Tablespoons red wine or apple cider vinegar

• 1/4 cup water

• 4 green onions (white and green parts)

• 1 Tablespoon lemon juice

• 1 Tablespoon plus 1 teaspoon shoyu or tamari (soy sauce)

• 4 fresh garlic cloves

• 2 teaspoons sesame seeds (toast them first if desired)

• 2 sprigs parsley (leaves only)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Preparation:

1. Combine everything in a blender or food processor.

2. Taste to adjust flavors, if too thick, add water 1 tbs at a time until it’s the consistency you prefer.

3. Add a tsp more vinegar or soy for a stronger flavor.

4. A tsp more toasted sesame oil will add a “richer” flavor.

5. Store in the fridge in a jar with a tight fitting lid.

6. Peanut Butter

This simple peanut butter recipe sounds delicious. Serve with your favorite homemade jam or fruit preserves.

Recipe from: Little Blue Hen food blog

Homemade Peanut Butter Recipe:

Yields about 1.5 cups of peanut butter

Note: The darker you roast your peanuts, the more intense the flavor. We prefer a bit lighter roast, but you may not. Using a darker pan will make the peanuts toast faster, so times are approximate. I had to process mine in batches because I have a small-capacity food processor. If you have a 12-cup bowl it will probably work in one go.

Ingredients

• 2 cups (about 13 ounces) raw peanuts

• 1/2 teaspoon kosher salt

• 1 teaspoon honey

• 2 tablespoons peanut or neutral-flavored oil

Preparation

1. Preheat oven to 350F. Spread peanuts in a single layer on a baking sheet. Bake at 350F for about 10 minutes, shaking the pan occasionally. Peanuts are done when they are just golden brown and fragrant. Remove from oven and let cool.

2. When peanuts are cool enough to handle, rub them between your hands to loosen the skins. Place peanuts in a salad spinner to separate skins from peanuts.

3. If crunchy peanut butter is desired, reserve 1/4-1/2 cup of the peanuts. In the bowl of a food processor, combine peanuts, honey, and salt. If the capacity of your food processor is small, work in two or three batches. Pulse a few times to break up the peanuts, then drizzle in some oil. Process until smooth. If making crunchy peanut butter, chop reserved peanuts and stir in.

4. Store refrigerated in an air-tight jar (an old peanut jar works really well) for up to a month.

Images: Chiot’s Run, tiny morsels,  kochtopf, Meighan, chocokat, FotoosVanRobin, Jon Sullivan, bodhimama, Little Blue Hen

The post Say Goodbye to High Fructose Corn Syrup and Creepy Preservatives appeared first on EcoSalon.

Remember the last time you were at a fancy restaurant, and you were wowed by their fresh, homemade ketchup? Why not make your own? Most condiments require only a few ingredients and a blender or whisk. I did some research and found recipes for six condiments that you can easily make yourself.

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1. Ketchup

Say goodbye to ketchup filled with high fructose corn syrup. This simple ketchup recipe below from Epicurious originally came from Gourmet magazine. Or try this version from tiny morsels food blog for more complex flavor and less brown sugar.

Yield: Makes about 2 cups

Active time: 20 minutes

Total time: 3 hours

Ingredients

• 1 (28-oz) can whole tomatoes in purée

• 1 medium onion, chopped

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 2/3 cup packed dark brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt

Preparation

1. Purée tomatoes (with purée from can) in a blender until smooth.

2. Cook onion in oil in a four quart heavy saucepan over moderate heat, stirring, until softened, about eight minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about one hour (stir more frequently toward end of cooking to prevent scorching).

3. Purée ketchup in two batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least two hours (for flavors to develop).

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2. Mustard

I found endless mustard recipes. Jump in and have fun experimenting to find what suits your taste. Some mustard recipes require cooking and other don’t. Generally, the mustard needs to rest a few days for the flavors to meld and for the spice to mellow, especially if you’re using mustard seeds as opposed to mustard powder. Be sure to label your jars- mustard should last about one month in the refrigerator. One other note: don’t use metal containers, as mustard can oxidize the metal.

Basic Homemade Mustard Recipe:

• 1 Tbsp brown mustard seeds

• 1 Tbsp yellow mustard seeds

• 1/2 cup dry white wine

• 1/2 cup white wine vinegar

• 1 tsp brown sugar

• 1 tsp mustard flour

1. Soak seeds in wine overnight in a jar on the counter. Next day drain out wine, and reserve for later. Crush seeds. Add in two tsp reserved wine, and two tsp white wine vinegar. Stir, then add in mustard flour and brown sugar.

2. Put in jar and put in fridge, taste in a few days – it takes a couple days for the flavors to really come out.

Recipe and photo from: Meighan

Or, find 148 other mustard recipes, such as Dijon mustard or Beer Mustard here!

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3. Mayonnaise

I have to admit for some time I’ve been in the “fear-of-mayonnaise” camp. However, after perusing a number of mayonnaise recipes, I have come to the conclusion that I could very well conquer this fear if I made it myself! Mayonnaise is little more than egg yolk, oil and lemon juice. Try this recipe out below from Gourmet posted on Epicurious.

Homemade Mayonnaise Recipe:

Yield: Makes about 1 cup

Active time: 10 min

Total time: 10 min

Ingredients

• 1 large egg yolk, at room temperature 30 minutes

• 1/2 teaspoon Dijon mustard

• 3/4 cup olive or vegetable oil (or a combination), divided

• 1 teaspoon white-wine vinegar or cider vinegar

• 1 1/2 teaspoons fresh lemon juice

• 1/4 teaspoon white pepper

Preparation

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper. Chill, surface covered with plastic wrap, until ready to use.

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4. Salsa

Tomato season is drawing near, and there is nothing as fabulous as homemade salsa. It’s also extremely easy to make. Granted, it doesn’t last long in the fridge, but then again, how could something so tasty ever last long? I usually eye-ball the ratios, depending on how many tomatoes I have. The amount of spice depends on the amount of jalapeno you use. Start conservatively, and add more to taste.  Here’s what you need:

Ingredients

• 2-3 ripe tomatoes, diced

• about 1/2 red onion, chopped small

• 1/2 to 1 jalapeno, minced

• 1 garlic clove, minced (optional)

• Juice of 1/2 to 1 lime

• Handful of cleaned cilantro leaves, chopped small

• Salt and pepper to taste

Preparation

Combine all ingredients. Taste and adjust seasoning. Serve with tortilla chips.

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5. Goddess Dressing

Salad dressing, as I mentioned in my vinaigrette posting, is something we should all make ourselves. I know a lot of fans of Annie’s Goddess Dressing and when looking for a similar version, I was amazed at the amount of variation from one recipe to the next. The recipe I’ve included below seems like a good take. I also found numerous other Tahini-style dressings. This very simple Tahini-Miso Dressing from Kitchn is one I plan to try.

Ingredients:

• 2 Tablespoons plain sesame oil or olive oil

• 1/4 cup toasted sesame oil (not plain sesame oil)

• 1/2 cup tahini

• 2 Tablespoons red wine or apple cider vinegar

• 1/4 cup water

• 4 green onions (white and green parts)

• 1 Tablespoon lemon juice

• 1 Tablespoon plus 1 teaspoon shoyu or tamari (soy sauce)

• 4 fresh garlic cloves

• 2 teaspoons sesame seeds (toast them first if desired)

• 2 sprigs parsley (leaves only)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Preparation:

1. Combine everything in a blender or food processor.

2. Taste to adjust flavors, if too thick, add water 1 tbs at a time until it’s the consistency you prefer.

3. Add a tsp more vinegar or soy for a stronger flavor.

4. A tsp more toasted sesame oil will add a “richer” flavor.

5. Store in the fridge in a jar with a tight fitting lid.

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6. Peanut Butter

This simple peanut butter recipe sounds delicious. Serve with your favorite homemade jam or fruit preserves.

Recipe from: Little Blue Hen food blog

Homemade Peanut Butter Recipe:

Yields about 1.5 cups of peanut butter

Note: The darker you roast your peanuts, the more intense the flavor. We prefer a bit lighter roast, but you may not. Using a darker pan will make the peanuts toast faster, so times are approximate. I had to process mine in batches because I have a small-capacity food processor. If you have a 12-cup bowl it will probably work in one go.

Ingredients

• 2 cups (about 13 ounces) raw peanuts

• 1/2 teaspoon kosher salt

• 1 teaspoon honey

• 2 tablespoons peanut or neutral-flavored oil

Preparation

1. Preheat oven to 350F. Spread peanuts in a single layer on a baking sheet. Bake at 350F for about 10 minutes, shaking the pan occasionally. Peanuts are done when they are just golden brown and fragrant. Remove from oven and let cool.

2. When peanuts are cool enough to handle, rub them between your hands to loosen the skins. Place peanuts in a salad spinner to separate skins from peanuts.

3. If crunchy peanut butter is desired, reserve 1/4-1/2 cup of the peanuts. In the bowl of a food processor, combine peanuts, honey, and salt. If the capacity of your food processor is small, work in two or three batches. Pulse a few times to break up the peanuts, then drizzle in some oil. Process until smooth. If making crunchy peanut butter, chop reserved peanuts and stir in.

4. Store refrigerated in an air-tight jar (an old peanut jar works really well) for up to a month.

Images: Chiot’s Run, tiny morsels,  kochtopf, Meighan, chocokat, FotoosVanRobin, Jon Sullivan, bodhimama, Little Blue Hen

The post Say Goodbye to High Fructose Corn Syrup and Creepy Preservatives appeared first on EcoSalon.