Ketchup From Scratch

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Ketchup From Scratch! Many gourmet burger joints are joining the health revolution by opting out with in-house condiments. For those who truly appreciate knowing exactly what’s in the food they eat, here is a novel recipe for homemade ketchup without high fructose corn syrup and extra preservatives. It’s incredibly simple to make and can be prepared in about 30 minutes. The taste, you ask? OMG! I never thought I’d actually consider ketchup a veggie, but now I do. Enough said.

KETCHUP FROM SCRATCH

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 teaspoon ginger, peeled and chopped

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground allspice

2 tablespoons tomato paste

28-ounce can whole Italian Roma tomatoes in juice

1/3 cup brown sugar, packed

1/4 cup apple cider vinegar

Sea salt and ground black pepper, to taste

Instructions:

Warm olive oil in large skillet over medium heat. Add chopped onions. Cook until softened and lightly browned, about 8 minutes. Add chopped garlic, chopped ginger, red pepper flakes, and allspice. Cook, stirring often, for 2 minutes. Add tomato paste; stir for 2 minutes. Add the Italian Roma tomatoes in juice, brown sugar, apple cider vinegar, sea salt, and black pepper. Bring to a simmer, stirring occasionally, for 20 minutes. The ketchup will thicken and appear shiny. Remove from heat. Blend until smooth. Cool to room temperature and then store in the refrigerator.

Coconut Curry Chicken

What’s Cooking in Gail’s Kitchen? Equal Measures: Coconut Curry Chicken! Every once in awhile you cross paths with someone who offers a product to enhance a food blog. Antonio @seasonalityspices offered me a free sample of handcrafted organic Indian Curry. Instantly, I knew the dish I would prepare. One bite of mild and spicy chicken, enhanced with the creamy flavor of organic coconut, is all it took to turn ordinary chicken into a flavorful obsession. Don’t mind if I do. Thanks, Antonio.

COCONUT CURRY CHICKEN

Ingredients:

1 cup water

1 1/4 cup sweet rice

1 tablespoon olive oil

1 tablespoon vegetable oil

1 pound chicken tenders, cut into bite-size pieces

1/2 cup yellow onion, chopped

2 teaspoons curry powder

3/4 teaspoon sea salt

1/4 teaspoon black pepper

13.5-ounce can organic coconut milk

2 tablespoons tomato paste

1 cup sun-dried tomatoes in olive oil, chopped

Cilantro, for garnish

Instructions:

Combine water, sweet rice, and olive oil. Cook in a rice cooker according to directions. (Package rice may be substituted on a stovetop.) In a large skillet, warm vegetable oil over medium-high heat. Sauté chicken and onion until chicken is no longer pink and onions are transparent. Sprinkle chicken mixture with curry powder, sea salt, and black pepper. Stir in organic coconut milk and tomato paste. Bring to a boil. Reduce heat to simmer and cook 5 minutes or until thickened. Add sun-dried tomatoes. Cook 2-3 minutes longer. Serve with sticky rice. Garnish with fresh cilantro.

Yum Yum Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Yum Yum Sauce! Although I got a little creative with the recipe, I’m seriously not making up the name, Yum Yum Sauce. Many of you already know it as the popular condiment found in Japanese hibachi restaurants. With a little tweaking, you now have permission to bathe dinner in it. By pairing it with tilapia fish and adding creamy spinach and sun-dried tomatoes, it literally had me licking my fork after every bite. I suppose you could add a side dish of rice or noodles, but honestly, I never got that far.

YUM YUM SAUCE

Ingredients:

3/4 cup mayonnaise

1 tablespoon butter, melted

1 teaspoon tomato paste

1 teaspoon agave nectar

1 teaspoon seasoned salt

1 tablespoon rice vinegar

2-3 tablespoons sun-dried tomatoes in olive oil, diced

1 teaspoon corn starch

1 cup heavy cream

10-ounce package frozen creamed spinach

3 tilapia fillets

2 tablespoons Italian-style bread crumbs

2 tablespoons vegetable oil

1 tablespoon butter

Instructions:

Combine mayonnaise, melted butter, tomato paste, agave nectar, seasoned salt, and rice vinegar in a bowl. Whisk thoroughly to blend. Fold in sun-dried tomatoes. Whisk together corn starch and heavy cream. Add to sauce. Mix well. Set aside. Microwave creamed spinach according to package directions. Set aside. To prepare tilapia fillets, dust both sides with Italian-style bread crumbs. Warm 2 tablespoons vegetable oil and 1 tablespoon butter in an iron skillet over medium heat. Fry seasoned fillets until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined platter. In a saucepan over medium heat, bring Yum Yum Sauce to a boil. Reduce to a simmer; cook 5 minutes until thickened and heated through, stirring occasionally. Add creamed spinach. Stir well. To serve, spoon enhanced Yum Yum Sauce onto a plate. Top with tilapia fillets.

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? The Color of Food: Korean Pork Tacos! Once you get a taste for spicy food, the cravings thrive. That doesn’t mean dinner has to be boring, to say the least. Be creative. I like corn tortillas so I transformed an ordinary pork loin into slightly hot Korean tacos. Forego the kimchi and traditional greens by substituting with crispy broccoli strips and shredded carrots. Fresh cilantro and green onions add zest, not heat. Trust me, this recipe is not “burn your lips off” hot, it’s just more balanced between flavor and spice.

KOREAN PORK TACOS

Ingredients:

1 pound pork loin, cut into chunks

2 tablespoons vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1/4 cup ground fresh chili paste

1 tablespoon dried garlic

1/2 teaspoon ginger

1 tablespoon red pepper flakes

1/4 teaspoon black pepper

1 tablespoon sugar

2 green onions, snipped

1/4 yellow onion, chopped

Corn tortillas, warmed

10-ounce bag broccoli and carrot slaw

3 tablespoons mayonnaise

Fresh cilantro

Instructions:

Combine rice wine vinegar, soy sauce, chili paste, dried garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions in a bowl. Add pork chunks, mixing well to coat. Transfer to a ziplock bag, seal, and marinate for 2-4 hours. Heat vegetable oil in an iron skillet over medium-high heat. Cook pork 5 minutes, or until lightly browned. Be sure the meat is no longer pink in the center. Lower heat and shred pork with two forks. Simmer to absorb liquid to enhance flavor. For coleslaw, mix broccoli and carrot blend with mayonnaise. Refrigerate for 20 minutes. Fill bottom half of corn tortillas with coleslaw. Top with shredded pork. Garnish with fresh cilantro.

Tahini Paste

What’s Cooking in Gail’s Kitchen? Be Our Guest: Tahini Paste! If you really like making homemade hummus, you already know that it’s practically impossible to find tahini paste in the local grocery stores. At least that has been my experience. When I take my inquiry to a store clerk, I get a puzzled look as they shrug their shoulders and walk away. Now I simply make it at home with ingredients that are readily available. You can, too!

TAHINI PASTE

Ingredients:

1 cup toasted sesame seeds

1/4 cup olive oil

1 tablespoon lemon olive oil

Instructions:

In an electric mini chopper, place the sesame seeds. Pulse the seeds a few seconds to make them ground. Add 2 tablespoons olive oil and 1 tablespoon lemon olive oil. Grind to mix into a paste. It will be necessary to scrape down the sides. Gradually add more olive oil to make the consistency pourable. You can do this by testing with a teaspoon. Pour contents into a jar that will hold up to 8 ounces. Store tahini paste in the refrigerator up to three months.

Hummus Amongus

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!

HUMMUS AMONGUS

Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil

Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités.

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? The Color of Food: Korean Pork Tacos! Once you get a taste for spicy food, the cravings thrive. That doesn’t mean dinner has to be boring, to say the least. Be creative. I like corn tortillas so I transformed an ordinary pork loin into slightly hot Korean tacos. Forego the kimchi and traditional greens by substituting with crispy broccoli strips and shredded carrots. Fresh cilantro and green onions add zest, not heat. Trust me, this recipe is not “burn your lips off” hot, it’s just more balanced between flavor and spice.

KOREAN PORK TACOS

Ingredients:

1 pound pork loin, cut into chunks

2 tablespoons vegetable oil

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1/4 cup ground fresh chili paste

1 tablespoon dried garlic

1/2 teaspoon ginger

1 tablespoon red pepper flakes

1/4 teaspoon black pepper

1 tablespoon sugar

2 green onions, snipped

1/4 yellow onion, chopped

Corn tortillas, warmed

10-ounce bag broccoli and carrot slaw

3 tablespoons mayonnaise

Fresh cilantro

Instructions:

Combine rice wine vinegar, soy sauce, chili paste, dried garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions in a bowl. Add pork chunks, mixing well to coat. Transfer to a ziplock bag, seal, and marinate for 2-4 hours. Heat vegetable oil in an iron skillet over medium-high heat. Cook pork 5 minutes, or until lightly browned. Be sure the meat is no longer pink in the center. Lower heat and shred pork with two forks. Simmer to absorb liquid to enhance flavor. For coleslaw, mix broccoli and carrot blend with mayonnaise. Refrigerate for 20 minutes. Fill bottom half of corn tortillas with coleslaw. Top with shredded pork. Garnish with fresh cilantro.

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Be Our Guest: Tahini Paste! If you really like making homemade hummus, you already know that it’s practically impossible to find tahini paste in the local grocery stores. At least that has been my experience. When I take my inquiry to a store clerk, I get a puzzled look as they shrug their shoulders and walk away. Now I simply make it at home with ingredients that are readily available. You can, too!
TAHINI PASTE
Ingredients:

1 cup toasted sesame seeds

1/4 cup olive oil 

1 tablespoon lemon olive oil
Instructions:

In an electric mini chopper, place the sesame seeds. Pulse the seeds a few seconds to make them ground. Add 2 tablespoons olive oil and 1 tablespoon lemon olive oil. Grind to mix into a paste. It will be necessary to scrape down the sides. Gradually add more olive oil to make the consistency pourable. You can do this by testing with a teaspoon. Pour contents into a jar that will hold up to 8 ounces. Store tahini paste in the refrigerator up to three months.