MAKE IT FROM SCRATCH: {Fermented or Not} Ketchup & Mustard

You may have gotten the impression (from this post, or maybe this one) that I've really gotten into fermenting things lately, and if so, you'd be right!

After my initial abysmal fermenting failures, I forged on and kept trying different things until I had a success or two under my belt, which gave me enough encouragement to experiment further. Since kombucha's one of the things I've found to be the most forgiving, and because my family really enjoys it. I've got a very steady supply of it on hand. So, of course, I'm always looking for new ways to use it!

This ketchup and mustard are super easy to whip up and a great way for beginners to give fermenting a try. It's also a simple way to start introducing fermented foods to your family if you have kids (or spouses) who might balk at the sight of kombucha or sauerkraut. If you don't have your own supply of kombucha on hand, see if a friend's willing to part with a litre or so (maybe in exchange for some of your finished product!) or you could also purchase some kombucha (if you can find a plain, unflavoured raw one somewhere, which I'm guessing might be kind of expensive!) For those of you who are making your own kombucha, this is a good way to use up a batch that's gotten a bit too vinegary for drinking straight up - it's actually optimal to use a more vinegary kombucha for these recipes.

You can absolutely make these recipes *without* fermenting them if you wish, although their shelf life will not be as long and you won't get the benefits of the probiotic bacteria. Simply substitute apple cider vinegar where it calls for kombucha. If you use a good quality, raw apple cider vinegar (I always have a bottle of Filsinger's on hand) you will still be getting some beneficial prebiotic bacteria in your condiments.

Fermented {Or Not} Ketchup

Ingredients:
1 onion, chopped
2 cloves garlic, rough chopped
½ cup raisins (use unsulphured if fermenting)
½-1 cup water*
11 oz tomato paste (2 of the 5.5 oz tins)
¼ cup sugar

¼ tsp dry mustard powder

⅛ tsp cinnamon

⅛ tsp cloves

⅛ tsp cayenne pepper

⅛ tsp black pepper

⅛ tsp allspice

1-2 tsp sea salt

about 1 cup kombucha or raw apple cider vinegar

Instructions:

• In a small saucepan, simmer the onion, garlic and raisins in the water for a few minutes until softened. Pour into a blender and blend until smooth.

• In a medium mixing bowl, combine the pureed raisin mixture with the tomato paste, sugar and seasonings. Let cool to room temperature (this is important as if it's too hot you'll kill the beneficial organisms in the kombucha or ACV).

• Add kombucha or apple cider vinegar to desired consistency. If using ACV, store in fridge immediately. If fermenting with kombucha, transfer to clean Mason jars and cover with lids. Let ferment at room temperature for 3-5 days, then store in refrigerator.

*If you're fermenting your ketchup and using tap water, be sure to dechlorinate it by boiling for 15 minutes or letting it sit overnight.

Fermented {Or Not} Mustard

Ingredients:

¾ cup whole mustard seeds (yellow, brown or a combination - brown are milder!)

2 cups kombucha (or 1 cup apple cider vinegar and 1 cup water)

2-4 tbsp honey or maple syrup

4 cloves garlic, rough chopped

1 tbsp sea salt 

Instructions: 

• In a clean quart jar, combine the mustard seeds and kombucha (or ACV and water). Cover and let stand at room temperature for 4-7 days, adding more kombucha as needed to keep seeds covered as they swell (if using ACV and water, refrigerate for 24-48 hours then proceed with remainder of recipe).

• Pour soaked seeds into a blender and add honey, garlic and salt. Process until desired consistency, adding more honey or salt to taste. Refrigerate.

Both the ketchup and mustard will keep for months in the fridge if fermented (although I doubt they'll last that long if your house is anything like mine!) They will not keep as long if not fermented, but should be good for at least 2-3 weeks or so (you could freeze extra for longer storage). 

I shared this recipe at Full Plate Thursday.

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MAKE IT FROM SCRATCH: Three Easy Salad Dressings

Salads have a prominent place in our warm weather menus, and that means we go through a lot of salad dressing at this time of year. Of course, since I make just about everything from scratch, that goes for our salad dressings, too. It doesn't have to take a lot of time or effort to whip together a salad dressing -  I usually do mine in small batches while I'm cooking dinner. I have three "standard" dressings that I can make in next to no time - I don't even measure the ingredients! With a bit of experience it's easy to "eyeball" it and adjust amounts to taste as you go.
 
As I already mentioned, I usually make these in small amounts (just enough for one meal) although they can be made in larger quantities and stored in the fridge for a few days. The buttermilk and herb dressing doesn’t keep as well with fresh herbs mixed into it but will be okay for a day or two. I have a small glass pitcher that has about a one cup volume – I mix all the ingredients up right in the pitcher and serve! 

My Three Favourite Salad Dressings: 

1. Honey Mustard Vinaigrette

 Combine the following in a small glass pitcher or jar:

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1½ tsp Dijon mustard

1½ tsp honey

¼ tsp each salt and pepper

Whisk together thoroughly until well combined and serve.

2. Thousand Island Dressing

Combine the following in a small glass pitcher or jar:

2 large spoonfuls of mayonnaise

approximately 1 tbsp of ketchup (enough to make the mayonnaise a light pink colour)

1-2 tsp relish (I use our homemade zucchini relish)

a few drops of Worcestershire sauce

¼ tsp each salt and pepper

1 tbsp apple cider vinegar (or enough to thin to desired consistency)

Whisk together thoroughly until well combined and serve.

3. Buttermilk and Herb Salad Dressing

Combine the following in a small glass pitcher or jar:

1 large spoonful of mayonnaise

1 large spoonful of sour cream

2 tbsp chopped fresh herbs (parsley, chives, oregano, basil)

¼ tsp each salt and pepper

⅛ tsp paprika

enough buttermilk to thin to desired consistency

Whisk together thoroughly until well combined and serve.

Do you make your own salad dressings? What's your favourite recipe that you can throw together quickly?

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Make it From Scratch: School-Friendly Granola Bars

As some of you are aware, my younger son, who has previously been homeschooled, decided to go to public school this year. This has brought about a number of changes for our family, not the least of which is that I have to pack a nut-free lunch for him five days a week.

Granola bars are standard fare for school lunches and since you know I'm way too cheap to buy premade ones (plus most of the store bought ones are full of questionable ingredients) I've been on a quest for a good homemade granola bar recipe that: a) only uses staple items from my pantry and b) doesn't contain peanut butter, which happens to be an ingredient in the majority of recipes I think look most promising! Yes, I could sub in some sunflower seed butter for the peanut butter, but I'd rather save it for making sandwiches on days when I don't have any other options handy.

After a little experimenting, I've come up with these bars, which are good and oaty, and have a satisfying texture (a bit chewy with a hint of crunchiness on top). You can easily change out the dried fruits and seeds to create a variety of flavour combos.

Ingredients:

3-6 tbsp of brown sugar (adjust depending on your desired level of sweetness)
1/4 cup honey
1/4 cup butter
1 tsp vanilla
2 cups rolled oats (I use old fashioned, but quick oats would probably work fine)
1/2 cup raisins
1/2 cup coconut
1/4 cup sunflower seeds
1/4 cup pumpkin seeds (pepitas)
1 tsp cinnamon
1/2 - 1 tsp ginger (I prefer it with the higher amount, but I'm a ginger addict!)

Instructions:

In a small saucepan, combine the brown sugar, honey and butter over medium-low heat, until butter melts and mixture is thoroughly blended together. Remove from heat and add vanilla.

In a medium bowl, combine oats, raisins, coconut, sunflower and pumpkin seeds, cinnamon and ginger. Pour honey-butter mixture over top and stir until oat mixture is thoroughly coated.

Press firmly into a greased 9" x 9" pan (I put a bit of butter on my fingers to do this so the mixture doesn't stick to me!) Bake at 350F for 20 minutes. Let cool to room temperature before cutting into bars.

Makes 12 granola bars (I cut them into 6 pieces in one direction and in half the other direction to get a proper "long and skinny" granola bar shape).

Make It From Scratch: Sweetened Condensed Milk

Photo by Francesco Marino/FreeDigitalPhotos.net

Now that holiday baking season is in full swing, I thought I would share a recipe for making your own sweetened condensed milk. I have a few recipes that call for this product, and it can get expensive even if you buy a store brand!

Fortunately, it's quick and easy to make your own (for a fraction of the cost). Here's how:

Ingredients:
1 cup instant skim milk powder
2/3 cup sugar
3 tbsp butter
1/3 cup boiling water

Instructions:

In a medium-sized heatproof bowl, combine the milk powder, sugar and butter. Carefully add the boiling water and beat with an electric mixer or whisk until smooth. I usually let this cool for a couple of hours in the fridge before using.

Two of my favourite ways to use sweetened condensed milk are in these Neapolitan Coconut Strips and Magic Cookie Bars. How do you like to use it?

Make It From Scratch: Cream of Tomato Soup

Photo: Simon Howden/FreeDigitalPhotos.net

You can make your own cream of tomato soup almost as fast as you can open and reheat a can of store bought, and of course the homemade version wins hands-down taste wise! You may need to adjust the amount of milk to give it just the right "tomato-y" flavour you prefer (some people like it a bit milder and some a bit stronger). These proportions are the way my family enjoys it, but feel free to experiment to find your own "sweet" spot :)

Ingredients:

1/2 medium onion, chopped fine
1 tbsp vegetable oil or bacon fat
3/4 cup crushed tomatoes
2 1/2 cups milk
1 tsp Worcestershire sauce
1/4 tsp dry mustard powder
1/2 tsp salt
1/4 tsp pepper

Instructions:

In a medium, heavy-bottomed saucepan, saute the onion in the oil until translucent. Add the crushed tomatoes, milk, and seasonings. Simmer until heated through, and serve. Makes 4 perfect-for-serving-alongside-grilled-cheese servings.

Now, can you believe how easy that was?

Make It From Scratch: Oatmeal

 Oatmeal is one of the frugalista's go-to breakfasts. It's inexpensive, nutritious, filling and delicious! So, why, oh why, do I still see so many people in the checkout line with those boxes of instant oatmeal packets (that are not only horrendously expensive, they're sickly sweet and totally unpalatable!)

Real oatmeal from scratch is so easy to prepare, I wanted to make sure everyone knows how to make it :) I'm going to share the instructions for both stovetop oatmeal (very quick to make) and baked oatmeal (which takes a bit longer, but is my family's favourite way to eat oatmeal; it's how I converted both my kids to oatmeal eaters!)

Stovetop oatmeal:

Ingredients:
2 cups water or other liquid (we like half milk, half water, but you can experiment with apple or orange juice for different flavours)
1 cup of rolled oats (you can use either quick-cooking or regular, but I don't recommend the instant cooking as the texture is not as good)
1/4 cup brown sugar (or substitute your sweetener of choice; you'll need less sugar if using juice for part of the cooking liquid)
1 tsp cinnamon
pinch of salt
other additions of choice - you can add raisins or other dried fruit, or chopped fresh fruit (apples, pears, peaches, etc)

Instructions:
In a medium saucepan, bring the liquid to a boil. Stir in the oats, sugar, cinnamon, salt, and any optional additions. Cook over medium heat, stirring frequently, until oatmeal is completely cooked and mixture has thickened to desired consistency.

Now, on to our favourite...

Baked Oatmeal

(pictured above)

I started out with a baked oatmeal recipe from a bed and breakfast and tweaked it significantly until I got it just right for us (I use substantially less sugar and fat than the original called for!) I pop this in the oven before I get in the shower and it's all ready to eat when I'm done.

3 cups rolled oats (regular or quick-cooking, not instant!)
2 cups milk
1/2 cup brown sugar
1/4 cup butter, melted
1 egg
1/2 tsp salt
1 tsp cinnamon
2 apples, peeled and chopped (can be omitted or other fruit may be substituted)

Combine all ingredients and mix well. Pour into greased 9" x 13" baking dish and bake at 375F for 25 minutes or until firm. Serve topped with syrup, milk, more fruit, or whatever else strikes your fancy :)

Do you have a favourite way to make oatmeal for breakfast? If so, please share it with us in the comments!

Make it from Scratch: Zesty Cheese Sauce

 Image by Suat Eman/FreeDigitalPhotos.net

I'm starting a new series today featuring basic recipes that all frugal cooks should have in their repertoire. This cheese sauce can be used in a variety of ways (I'll show you two of them once we get through the basic recipe).

Zesty Cheese Sauce

1 onion, chopped
2 cloves of garlic, minced
3 tbsp butter
2 tbsp flour
2 cups milk
1 tsp dry mustard powder
1 tbsp Worcestershire sauce
1/2 tsp each salt and pepper
2 cups grated cheese (we use either all old cheddar or half cheddar and half mozzarella)

In a medium sized, heavy bottom saucepan, saute the onion and garlic in butter until tender. Add the flour and stir until well coated with butter mixture. Slowly add the milk, stirring as you add it to prevent lumps from forming. Add dry mustard,Worcestershire sauce, salt and pepper. Stir over medium heat until sauce thickens, then add cheese and stir until completely melted into sauce.

That's it! (Wasn't that easy?)

Two great ways to use it:

1. Mac and cheese:

Cook 2 cups of macaroni noodles until al dente (you should have about twice as much once they're cooked). Stir into cheese sauce and pour into glass lasagna dish. Mix about 1/2 cup breadcrumbs and 1/4 cup parmesan cheese together in a small bowl. Add about 2 tbsp or so of olive oil or melted butter and mix well with a fork until crumbs are all well moisted (add a bit more fat if you need to). Sprinkle bread crumb mixture evenly over top of macaroni (I smooth the top out gently with a fork afterwards). Bake at 350F for 30 minutes or until hot and bubbly.

2. Cheesy Vegetable Bake:
When making the cheese sauce, saute 1 diced red pepper along with the garlic and onions. Finish the sauce as directed. Cook about 4 cups of vegetables or so (a broccoli/cauliflower combo works great, but you can use carrots, peas, green beans, corn or any leftover cooked veggies you've got hanging around in the fridge). Stir the cooked vegetables into the sauce, pour into lasagna dish and top with breadcrumb mixture as described above for mac and cheese. Bake at 350F for 30 minutes or until hot and bubbly.

What are your favourite uses for cheese sauce?