easy yet cool and healthy home cooking

[261252]

homemade cooking gets the chemicals out and it is
your own unique taste but I demand it is easy

homemade ketchup

canned crushed tomato sauce and vinegar to taste so start light on the vinegar

spices of your choice

i avoid sugar

I scoup out zucchini then add

bring to boil then simmer for 20

You can pasterize so it lasts longer by putting it in a jar inserted in boiling water




pasta sauce

same thing but no vinegar and no pasteurizing

but you can add meat and veggies and cook longer if no sugar added to get rid of canned taste

stores in fridge for over a couple of weeks

 

[261252]

this one could not be easier

cranberries are extremely healthy

instead of adding sugar boil with apples or pears for a few then mash
for cranberry sauce

 

[261252]

healthy fries

cut up potato

put on olive oil

sprinkle dill or smoked paprika

bake on parchment paper

use homemade ketchup



for sweet potato sprinkle cinnamon and it tastes like pumkin pie

 

[261252]

brocolli is very healthy as are green veggies

blanch so they remain crispy

smother with greek yogurt

add walnut and dried cranberries

 

[261252]

homemade yogurt

bring milk to boil

more fat content in milk the thicker the yogurt

cool to 80%

add yogurt powder from health food store


you can add chia seeds as they turn into a pudding texture

sit in dark place for 24 hours

add fruit and nuts

 

[SchlongConery]

Gazpacho!

I recently bought a bushel of Ontario plum tomatoes and cucumbers and made 5 litres of Gazpacho. Filled (partially) a bunch of old water bottles and froze the gazpacho in individual serving sizes. They keep really well! I can't get enough of gazpacho! The secret is the Jerez vinegar.

Then I made a huge pot of tomato sauce and froze some plain and then also made a bunch of tomato meat sauce. I use it on pasta, baked jacketed potatoes.

I also make fermented half-sour pickles.. that turn full sour too soon! And soon fermented sauerkraut.

I grew a lot of basil on the balcony this year so I'm going to try my hand at making some pesto before the frost comes.

I live in a condo so while it is pretty big, I don't have much room for canning. When I lived in a house, I also made soprasetta and other dry cured, fermented charcuterie meats. I had the room under the front steps made into an Italian-style 'cantina'. Perfect temp and humidity. Loved it. Used to grow several varieties of tomatoes... so good!

Eating whole foods is a lot of work though.

 

[SchlongConery]

homemade ketchup

I really like different vinegars so I might experiment with making my own Kustom Ketchup blend! Thanks for the idea.

 

[261252]

I really like different vinegars so I might experiment with making my own Kustom Ketchup blend! Thanks for the idea.

Yup

experiment with vinegars and spices

makes it more fun

sugar not needed as in store bought

they use it as a preservative and to get us hooked

once you stop sugar the cravings disappear and you taste the food

but canned tomatoes is the way to avoid extra work

 

[Ponderling]

Almost anything from the Five Roses Flour cook book.
Recipes from cakes to pickles to jams and jellies.
Made from common ingredinets.

At one time late 1930's it was found in more than one third of Canadian homes.
My copy is dog eared and the cover has come off, but I still cook from it at least twice a month.

It has a nice spagetti sauce recipe, and good panckes and banana bread one as well.

I made the marmalade recipe last winter after hunting unloved seconds of citrus fruit for a few weeks in late January..
God the house smelled good when that one was cooking down to the gel stage