Tuesday, February 20, 2007

Phood Philosophy Revisited

Melanie would like my recipes for homemade Ketchup and mayo. This from a post back about eight months ago. Glad someone's reading my archives! It's nice to moderate comments, because that way I don't miss comments on the old ones.

This Ketchup recipe appears in _The Healing Power of Whole Foods_ by Beth Loiselle, p. 262. An excellent cook book, in my opinion.

6 ounce can tomato paste
2 tablespoons raw cider vinegar
3 tablespoons water
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon granulated garlic
pinch each of: cumin, nutmeg, black pepper
pinch of stevia extract optional
1/4 teaspoon prepared mustard

Mix ingredients together and refrigerate in a covered jar. Makes slightly more than 1 cup.

My comment: Yes, folks, these spices are the real deal and this really tastes like ketchup!

Homemade mayo: just do a google search for "mayonaise recipe". There are tons of variations out there. I choose to have mine sugar free, often with a few drops of stevia. The trick is to add the oil very very slowly so that the eggs and oil become properly emulsified. The acid in the lemon juice or vinegar is what "cooks" the eggs. This should be made in small quantities and used quickly, properly refrigerated, etc.

1 comment:

Theodora said...

Thanks for the ketchup recipe!

My mayo recipe calls for you to add the oil while the blender is *on*. Ummm.....