Homemade Ketchup – And 5 Ways to Take It For a Spin!

Ketchup

So how can you have a week on condiments and not touch on ketchup? It is quintessential! Here in Canada we’re just nuts about the thick, slightly sweet treat, boasting the second highest per capita consumption of ketchup in the world, second only to Finland, (Finland?!). With that said, I really don’t know anyone that makes their own, when buying a bottle is just so convenient. However, that being said, how could I not offer up a recipe? Don’t worry though, for those of you who are not going to actually make their own (I count myself amongst you), I’ve added 5 bonus recipes below on ways to spice up your homemade or purchased ketchup! Enjoy!

Makes 3 cups

2 (796ml) cans crushed tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
¼ teaspoon cayenne pepper
1 whole clove

Directions:

Pour the crushed tomatoes into a slow cooker. Swirl ¼ cup water in each emptied cans and pour it into the slow cooker. Add the sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove. Whisk everything together to combine. Cook on high, uncovered, until the mixture is reduced by half and becomes very thick, about 10 to 12 hours, stirring every hour or so.

Once the ketchup has reduced, you can smooth the texture of the ketchup by using an immersion blender on it for about 20 seconds (optional). Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds. Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Five-Spice Ketchup:
In a small bowl, mix together 1 cup ketchup, the juice of 1 lime and 2 teaspoons of five-spice powder. Season with salt and pepper.

Curry Ketchup:
Cook ¼ cup minced onion in a saucepan with 1 tablespoon margarine until soft, about 3 minutes. To the onions, add 1 teaspoon each of curry powder and paprika, and a pinch of cayenne pepper. Cook for another minute, then add 1 cup of ketchup and ½ a cup of water. Simmer the ketchup until thick, about 25 minutes.

Spicy Peanut Ketchup:
In a small bowl, mix together ¾ cup ketchup, ⅓ cup peanut butter, the juice of 1 lime, 1 tablespoon harissa or other chili paste and ¼ teaspoon each of coriander, smoked paprika, cinnamon and cayenne.

Bloody Mary Ketchup:
In a small bowl, mix together ¾ cup ketchup, ¼ cup horseradish, 2 teaspoons hot sauce, 1 teaspoon celery salt and ½ teaspoon Worcestershire sauce.*

Jerk Ketchup:
In a small bowl, mix together ¾ cup ketchup, 2 tablespoons jerk seasoning, 1 tablespoon pineapple or peach preserves and 1 tablespoon lime juice.

* Click here to learn about using Worcestershire sauce with meat dishes.

English Fish and Chips with Mushy Peas and Tartar Sauce

Fish and ChipsA classic English dish is Fish and Chips, served with a side of Mushy Peas and Tartar Sauce. The trick to this dish is making sure that the oil is HOT! As for the peas, it may sound strange, but it’s savoury flavoured peas, that have been mushed or mashed, hence the name! This dish will serve 6 and the tartar sauce recipe will make about a cup of sauce. I suggest serving this with wedges of fresh lemon and malt vinegar!

Ingredients:

6 cod fish fillets or 6 haddock fillets
2 ¼ cups flour, plus more for dredging
1 ½ teaspoons baking soda
12 oz. beer (preferably a dark stout)*
1 lemon, juiced
salt & pepper
6 large russet potatoes, peeled & cut into chips
good quality cooking fat or oil

For Peas:
3 cups frozen green peas
¾ cup heavy cream
1 ½ tablespoons butter
¾ teaspoon salt
¾ teaspoon freshly ground black pepper

Tartar Sauce:
1 cup mayonnaise
2-3 tablespoons sweet pickle relish
½ teaspoon onion powder
½ teaspoon garlic powder

* Click here for the kosher alcohol list.

Directions:

General tips:

  • Keep whatever you’re frying cold until you’re ready to submerge it. This will help with the frying process, giving you crispness rather than sogginess. I would even suggest resting the bowl of batter in a larger bowl filled with ice, so that it’s kept nice and chilly.
  • Set your oven to 200 degrees to keep the ready pieces of fish and chips warm while you’re preparing the rest.

For Fish & Chips:
Heat oil up in a large pot or deep fat fryer, you’re going to want to get it to about 375 degrees (You can test this with a cooking thermometer). Peel the potatoes and cut into chunky sized chips. Rinse and DRY THOROUGHLY. Water and hot oil are a VERY BAD combination! Fry the chips for about 3 minutes until soft but NOT browned or golden. Drain and shake well and set to one side.

Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly – this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.

Put flour, baking soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps. Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.

Adjust deep fat fryer to fish frying temperature of 320-325 degrees for frying the fish. Take one fillet of fish at a time and holding it by the tail or thin end and swirl it around the batter until well coated – plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook – about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.

Once the fish is done turn up the heat setting to 375 degrees again and cook your chips until golden and crisp. Once done, toss your hot chips with salt. Serve on plates or newspaper with salt & vinegar!

For Mushy Peas:
Bring a shallow pot of lightly salted water to a boil over medium-high heat. Add frozen peas, and cook for 3 minutes, or until tender. Drain peas, and transfer back into the pot. Add the cream, butter, salt and pepper to peas, and mash with a potato masher, until the ingredients are blended, but still thick with small pieces of peas. Adjust seasonings to taste, and serve immediately.

For Tartar Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, and the onion and garlic powders. Refrigerate for at least 1 hour before serving.

BBQ Ribs Rub

BBQ RibsSo I came across this recipe for a spice rub for ribs several years ago and thought I’d give it a try… Boy oh Boy! Through a few subtle tweaks, I think I’ve come through with the perfect combination of heat, sweet and spice that just sings on ribs (and would probably be AMAZING on a brisket!). For those that like their ribs sticky, you can finish off the cooking process by basting with a little of your favourite BBQ sauce at the end. This recipe will make you just over ¾ cup of rub, which will be good for ribs for the whole family. Enjoy!

Ingredients:

4 tablespoons brown sugar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons paprika
2 teaspoons kosher salt
1 tablespoon chili powder
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
Favourite BBQ Sauce (optional)
Ribs

Directions:

Combine all the spices together in a small bowl. Rub the ribs well with the spice mixture, making sure to coat every bit of bone and meat. At this point, you can let the meat rest in the fridge to marinate for a few hours or even overnight, or you can skip directly to cooking them.

If using a BBQ, grill the ribs on low for 1 ½ to 2 hours, rotating them every 45 minutes or so. If using an oven to cook your ribs, place the ribs in a large baking dish and bake at 250 degrees for 3-4 hours. If you like your ribs sticky, when the ribs are almost done, turn the oven or BBQ up to 350 degrees and baste the ribs with your favourite BBQ sauce. Let the ribs caramelize at the higher temperature for about 5-10 minutes. Remove the ribs from the BBQ/Oven and serve with lots of napkins!

This rub can be made in large batches and kept for up to 6 months in a dry container.

Pan Fried Fish with Mango Salsa

Fried fish with mango salsaWhen I was thinking about Fish Week, I knew I wanted to do some type of fried fish, and immediately thought of the classic fish and chips. These days, most people tend to stay away from a heavy battered piece of fish, deep fried served alongside deep fried starchy french fries. Can you blame them? I still wanted something with a crunch though, I thought a lightly breaded pan-fried tilapia fit the bill! Served along side the refreshing sweet and spicy mango salsa, you can get your fried fix without feeling too guilty. I’d even throw in some oven-baked sweet potato “fries” to go along with this meal. The recipe below will serve six. I hope you enjoy!

Ingredients:

Fish:
1 ½ pounds tilapia fillets, rinsed and patted dry
1 egg
½ cup milk
¾ cup seasoned bread crumbs
1 tablespoon onion flakes
1 tablespoon garlic powder
1 ½ teaspoons blackened or Cajun/Creole seasoning
½ teaspoon crushed red pepper flakes (optional)
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon freshly ground sea salt, or to taste
2 ½ tablespoons olive oil
1 tablespoon butter

Salsa:
2 large ripe mangoes, peeled, pitted and diced
1 red bell pepper, diced
1 small red onion, diced fine
2 tablespoons chopped fresh parsley or cilantro*
1 jalapeno pepper, seeded and minced
¼ cup lime juice
1 ½ tablespoons lemon juice
salt and pepper to taste

* Click here to learn how to clean herbs.

Directions:

Prepare the mango salsa by combining the mango, red bell pepper, red onion, parsley/cilantro, and jalapeno pepper in a bowl. Add the lime juice and lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.

To prepare the fish, beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, onion flakes, garlic, blackened seasoning, crushed red pepper flakes, black pepper, and sea salt.

Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a plate. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.

Heat the olive oil and butter in a frying pan over medium heat. Lay the fillets into the skillet, and pan-fry until golden brown on each side, about 3 minutes per side. The fish should be opaque and flaky underneath the coating. Remove and drain fillets on paper towels. Serve warm, topped with salsa.

Old Fashioned Macaroni Salad

Here is a throwback to the old types of pasta salad that you used to see at big picnics. I’ve upped the flavour a bit by adding both tuna and eggs, as well as pickles, their brine and a dash of paprika. I hope you enjoy! This recipe will make 6-8 servings.

Ingredients:

1 ½ cups macaroni
1 can tuna, drained
3 hard-boiled eggs, chopped
4 green onions, sliced*
½ green bell pepper, chopped
½ red bell pepper, chopped
2 stalks celery, chopped
2 pickles, diced
1 teaspoon garlic powder
1 teaspoon paprika
1 ½ tablespoons pickle brine
less than 1 cup mayonnaise (add enough to bring together, but not to overwhelm)
1 tablespoon prepared mustard (yellow, Dijon or honey)
salt to taste
ground black pepper to taste

* Click here to learn how to clean green onions.

Directions:

Cook noodles in a large pot of salted boiling water according to the directions on the package, until al dente. Drain the noodles, and set them aside.

In a large bowl, mix together the pasta, tuna, eggs, green onions, celery, pickles, green and red bell pepper.

In a small bowl, mix together the garlic powder, paprika, pickle brine, mustard, salt, pepper, and about half the mayonnaise. Taste for flavouring.

Add the sauce to the pasta mixture, and mix well to combine. Add more mayonnaise if needed to help bring it together, or if you’d like it creamier. The salad should be a little “wet” at first, as the noodles will soak up the moisture in the dressing, and you want it to be a little wetter at first, so that it is not too dry later. Refrigerate until ready to serve.

Fajita Spice Mix

Fajita SeasoningA fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.

So I call this a Fajita seasoning mix, but it can be used with tacos, chilies or anything that you want to give a south western flair to. You will notice the addition of two ingredients that may seem a bit out of place. First, there is the cocoa powder; you won’t taste it in the finished product, but the subtle chocolate flavour helps round out the other spices and notes of the blend. The second it the starch. I add this to help thicken, ever so slightly, the sauce/gravy that is created when using this blend, especially in fajitas or tacos. When it comes time to using the blend, other than as a dry rub, I suggest adding 1 tablespoon lime or lemon juice (more to taste), 1 tablespoon olive oil and 1 tablespoon water. This will give you the slight saucy consistency you want.

This recipe will make about a cup of spice mix.

Ingredients:

¼ cup chili powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground coriander
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne
1 teaspoon corn starch/potato starch/flour

Directions:

Mix all of the ingredients together in a small bowl. Store in an airtight container. Can be kept for one to six months (depending on how airtight your container is).

Tender Potato Biscuits

Potato BiscuitsThese dense biscuits are a great way to use up extra leftover mashed potatoes. If your potatoes are from a dairy meal or are parve (neither dairy nor meat) feel free to use real milk and add some cheddar to the recipe for a nice twist!

Ingredients:

2 ¾ cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 teaspoon garlic powder
¼ cup cold margarine
1 ½ cups leftover mashed potatoes
1 egg, beaten
⅓ cup cold water
⅓ cup cold non-dairy milk
2 tablespoons non-dairy milk, or as needed

Directions:

Preheat the oven to 450 degrees F. In a medium bowl, stir together the flour, baking powder, garlic powder and salt. Cut in margarine, until the pieces are no larger than peas. Use a fork to stir in mashed potatoes, breaking them up into chunks. Make a well in the mixture, and pour in egg, water and “milk”. Stir into a loose dough using the fork. Turn dough out onto a floured surface, and knead until the dough holds together. Pat the dough out to about ¾ inch thickness, and cut into circles with a biscuit cutter or drinking glass. Place biscuits onto an ungreased baking sheet. Brush the tops with 2 tablespoons “milk”. Bake for 15 to 20 minutes in the preheated oven, or until bottoms are golden.

Turkey Pot Pie

Turkey Pot PieThis makes 1 9-inch pot pie, which should serve 4-6 people, depending on how hungry everyone is!

Ingredients:

2 cups frozen vegetable mix (peas, carrots, green beans, corn, lima beans, etc.)
½ cup sliced celery
⅓ cup margarine
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¾ cup chicken broth
⅔ cup non-dairy milk (soy, almond or you can also use water)
2 cups cubed cooked turkey meat – light and dark meat mixed
2 (9 inch) unbaked pie crusts
egg wash (egg + water) – optional

Directions:

Preheat an oven to 425 degrees F. Place the frozen vegetables and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 6-8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the margarine in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in the flour, salt, black pepper, garlic powder, onion powder, thyme and oregano. Let this brown a bit (a minute or so), and then slowly whisk in the chicken broth and “milk” until the mixture comes to a simmer and thickens. Remove from heat and stir the cooked vegetables and turkey meat into the filling until well combined. Fit a pie crust into the bottom of a 9-inch pie dish. Spoon the filling into the pie crust, then top the pie with the other crust. Pinch and roll the top and bottom crusts together at the edge of the pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. You can baste the pie shell with an egg-wash if you like. Bake in the preheated oven until the crust is golden brown and the filling is bubbly, 30 to 35 minutes. If the crust is browning too quickly, cover the pie with aluminum foil after about 15 minutes. Cool for 10 minutes before serving. Enjoy!