8.27.2016

Homemade Indian Spiced Ketchup

 

Wait until you dip your fries in this!

I have spent 2 years trying to perfect homemade ketchup.  I started by straining the tomatoes through a Victorio strainer, which removes the seeds and skins leaving a very thin tomato juice.  Various spices were added and then reduced slowly as not to burn the ketchup.  By slowly I mean 24+ hours in a crockpot.  I still didn't have the thick texture I wanted.  The color was a brownish and the texture was still too thin with an almost burnt taste

I played around with other options using my Spicy Tomato Jam recipe.  I pureed the jam as smooth as I could get it with a hand emulsion blender.  The flavors were great, but I was still having texture issues.  


I started to thumb through my grandmothers old recipe box.  I was searching for a recipe of her chili sauce, which was spiced with cloves and cinnamon.  I came across a recipe from her Aunt Lula.  This was the exact spice combination I was looking for.  



After all the the researching and testing I ended up making an Indian spiced tomato ketchup.  Made with Garam Masala.  How easy is that?



For the fabulous condiment you will need:

4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren't a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar



Roughly chop tomatoes, chop jalapenos and remove seeds and veins, peel ginger.


In a large, heavy pot add 4 1/2 lbs. chopped tomatoes.


6-8 Jalapeno peppers


Grate for finely chop a 3-inch piece of ginger.


Add 6 tablespoons fresh lemon juice.


Add spices:  1 tablespoons Garam Masala, 1/2 teaspoon cayenne pepper (of course I added a heaping 1/2 teaspoon because I'm a spicy kind of a person), 1 1/2 teaspoon kosher salt.


Go ahead and dump in that 3/4 cup cane sugar.  Raw turbinado sugar, or coconut sugar may be used as well.

Stir together and simmer over medium-low heat for about 1 hour.

Stir often. 


When the mixture has reduced to by about 1/3 or 1/2 of you want a thicker ketchup. Stir constantly.  Make sure you scrape the bottom of the pan.  If your scorch or burn the bottom, you may have to toss the batch.  It can happen quickly so don't walk away.  Pretend your making caramel.


Remove from the heat and blend mixture using a hand emulsion blender.  You may, also, use a blender or food processor.  Please be careful blending hot mixtures.


Transfer the blended mixture into a food strainer in batches.  This will remove the tomato seeds, peels and any strings from the ginger.


Thick and smooth with a sweet, spicy kick.


 This may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.  The batch makes approximately 4 cups of ketchup.


I love browsing through my grandma's old recipe box for her "tried and true" recipes that have been passed down for many generations.  I'm pretty sure she wouldn't approve of the cayenne pepper.  I've always been a bit on the rebellious side.  


This isn't just ketchup.  It's a new family condiment that goes on everything.  


Homemade Indian Spiced Ketchup

4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger, grated
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren't a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar

In a large heavy pot, add roughly chopped tomatoes, jalapeno peppers that have the seeds and veins removed and roughly chopped.  Add grated or chopped ginger, lemon juice, spices, salt and sugar. Mix together.  Cook over medium heat stirring often. Watch carefully toward the end of cooking time and start stirring constantly to prevent ketchup from burning. Cook until reduced to about 1/3 it's original amount. If you want a thicker ketchup reduce to 1/2.   Makes approx. 4 cups.  Ketchup may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.


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8.09.2016

Pitaya Pops


Go ahead and ask my family just how much Pitaya (dragon fruit) and Acai frozen packets I have purchased this summer.  I'm completely obsessed with the bright magenta color of pitaya.  It rivals with beets and I think that beets are the  most beautiful colored vegetables created for this earth.  I save beet drippings in a jar in my freezer to use in place of food color.  Enough about beets.


We have had too many days this summer with temperatures in the triple digits.  I decided to turn my pitaya smoothie bowls into pitaya pops so I can just grab one out of my freezer at the end of a long hot run (count down for marathon #28 in 4 weeks).  They are so refreshing.  I'm in love


Pitaya Pops are very simple to make.  I'm not lucky enough to find dragon fruit at my local market so I purchase frozen pitaya puree.  You will need:

1 pkt or 4 oz. pitaya (Dragon fruit) puree
1 cup mixed frozen fruit of your choice (berries, cherries, pineapple, bananas, etc)
1 cup coconut water


Put all of the ingredients into a blender.


Blend until thick and smooth.  That's it!


I like to layer my pops with pitaya blend and Greek Yogurt.  You can be creative and make the pops to your liking.  My liking is pitaya/yogurt/raspberries, cocoa nibs and a bit of bee pollen.


First add a layer of the pitaya blend.


Crop in some berries and a few cocoa nibs.


Add a spoonful of yogurt.  Let me confess that this isn't Greek yogurt.  It's Noosa coconut yogurt.  It's my new guilty pleasure when I feel deserving.


Repeat layers.  Add popsicle sticks and freeze for a few hours or overnight.


Just run a bit of warm water around the popsicle mold and they will slide out.  Sprinkle with more cocoa nibs and bee pollen.  

Have I mentioned my obsession with cocoa nibs.  I have a love affair with them.  I put them in and on EVERYTHING!  My husband recently informed me that he didn't have the same love affair for them as I do.  Really?  So I have gone through 3 lbs of cocoa nibs the past 6 months on my own? 

Side note:  Runners world listed cocoa nibs as something all runners should include in their diets. Boom!


If by chance you don't have a mold for popsicles or you just feel like eating it from a bowl, just layer, and top with a cherry and more cocoa nibs for one refreshing, healthy treat.


You're welcome.



Pitaya Pops
1 cup coconut water
1 packet of pitaya puree
1 cup frozen fruit of choice
1/4 - 1/2 cup Greek yogurt
1/2 cup fresh fruit
toppings:  cocoa nibs, bee pollen, nuts

Blend in a blender until smooth.  Layer into molds beginning and ending with pitaya/fruit blend. Layering with pitaya/berries/yogurt, repeat.  Freeze molds for 3 hours or overnight.  Makes about 10 popsicles.


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6.08.2016

Strawberry Cherry Coriander Ice Cream



No one should ever have to go without ice cream.


It's just bound to happen.  Someday someone will declare they no longer are tolerant to dairy or they have chosen to live a Vegan lifestyle.  Regardless of the reason, no one should have to go a day without ice cream.


I have always loved ice cream with all of my heart.  I lived happily in making ice cream from milk, cream, sugar, and eggs.  It was a blow when my daughter was diagnosed with Ulcerative Colitis. During her treatments and search for wellness, she turned to a holistic diet eliminating dairy and processed foods and sugars.  

I have learned that life can go on without dairy and it can do on deliciously. This ice cream is completely dairy free, completely Vegan and completely divine.


This recipe is simple, flavorful and creamy.

You will never guess no dairy was involved in the making.


You will need:

1 cup Strawberries, cored and roughly chopped
1 cup pitted Cherries and torn in half
1 teaspoon whole coriander seeds
2 tablespoons cane sugar
zest of 1/2 lemon
2 tablespoons fresh lemon juice
1 (14 oz) can coconut milk (do not use lite-coconut milk)
1/2 cup can sugar
1/4 cup brown rice syrup or corn syrup
1/4  teaspoon salt


Place 1 teaspoon of coriander seeds into a dry skillet.  Toast the seeds over low heat until fragrant.


Place toasted seeds into an herb grinder or use a mortar and pestle.


Roughly grind the coriander.


Add 2 tablespoons of cane sugar to the grinder.


Work the sugar and coriander seeds together.  If using a mortar and pestle the sugar will not be a powder like this is.  No worries.  Set aside.


Pit and half 1 cup cherries.


Hull and slice strawberries.



Toss with the coriander sugar.



Cook berries in a skillet over medium heat.


Cook until juices begin to thicken and bubble.  Set aside to cool slightly.


In a blender or food processor combine 1 (14 oz) can coconut milk, cane sugar, and brown rice syrup.  I like to use organic coconut milk and one that doesn't have guar gum or other added thickeners or preservatives.  The flavor is so much better.



Add 1/4 teaspoon kosher salt


Zest from 1/2 a lemon.


Add the cooked fruit mixture.



Blend on a low speed until the fruit is blended.  I like to leave my fruit a little chunky.  No worries if you was a smooth ice cream.  Just blend until completely smooth.  Your choice.


Pour into a container, cover with plastic wrap and chill for 2 hours or overnight.  I a big fan of chilling ice cream overnight before churning.


Pour into your desired ice cream maker and freeze according to manufacturers directions.


Once the ice cream is nice and thick...


Grab a spoon and start eating!


I like to put the container into the freezer before I start churning the ice cream so it's nice and cold.

Freeze for about 2 hours if a harder consistency is preferred.  





Whoops....

Strawberry Cherry Coriander Ice Cream

1 cup Strawberries, cored and roughly chopped
1 cup pitted Cherries and torn in half
1 teaspoon whole coriander seeds
2 tablespoons cane sugar
zest of 1/2 lemon
2 tablespoons fresh lemon juice

Ice Cream base:

1 (14 oz) can coconut milk (do not use lite-coconut milk)
1/2 cup can sugar
1/4 cup brown rice syrup or corn syrup
1/4  teaspoon salt

Prepare strawberries and cherries, set aside.  Toast coriander seeds in a dry skillet until fragrant. Remove from heat.  Crush coriander seeds with a mortar and pestle or a coffee grinder.  Add sugar to the coriander working them in together.  Add coriander, sugar mixture to the prepared fruit.  Add lemon zest and lemon juice.  Pour mixture into a large skillet and saute until juices begin to thicken and mixture begins to bubble.  Remove from heat.

In a blender container, add coconut milk, sugar, brown rice syrup and salt.  Mix until well blended.
Add the strawberry, cherry mixture and just pulse the mixture.  Mixture can be blended until smooth and just until fruit is desired size.  Pour mixture into a bowl, cover and refrigerate until completely cold or overnight.  Pour mixture into the bowl of an ice cream maker.  Freeze according to manufacturers directions.  Makes approx. 1 1/2 quarts.

Print recipe

Inspired by 101 Cookbooks Red Summer Salad

If  you don’t own an ice cream maker, try this:  Once the mixture has chilled overnight, place in a large bowl and place into the freezer, take it out every 45 minutes and use a handheld electric or stand mixer beat it for a few minutes.  Once you’ve done that, place the container back into the freezer. Repeat this process about 3 or 4 times, and then leave the ice cream to set firm for a few hours.