Ketchup is probably my favourite condiment…just slightly ahead of honey mustard. I know that most commercially made ketchup is extremely high in sugar, preservatives, and artificial colours and so I began my quest for a great homemade ketchup! This ketchup is so easy- basically throw a few ingredients in a pot and let it simmer for 45 minutes or so, and then puree in a blender. It makes a giant batch, so leave a little container in your fridge and freeze the rest! Don’t expect this to taste like Heinz…because it doesn’t. It has great flavour, almost like a barbecue sauce ketchup. I’ve already used it on potatoes, calamari, and on a veggie dog. It’s a little more versatile than regular ketchup and it tastes great! In regards to sugar, I used dates instead of white sugar. Still a sweetener, but not processed and refined. I hope you like it

Homemade Ketchup

• 1 28 oz can chopped tomatoes
• 1 can (5.5 fl. oz) of tomato paste
• 1 onion, chopped
• 1 cup red wine vinegar
• 1/2 cup dates
• 1/2 cup olive oil
• 2 tsp nutmeg
• 1/2 tsp allspice
• 2 bay leaves

Combine all the ingredients in a large saucepot and bring to a simmer, stirring occasionally. Let simmer for about 45 minutes until the mixture had reduced. Blend with an immersion blender, or let cool and blend in a blender. Enjoy with whatever you like!

Homemade ketchup aside, I have a couple of crazy weekends coming up! I can’t remember if I mentioned that I’m in bartending school right now, but my exam is coming up this weekend and I hope I pass! I’ve just been introduced to the show Lost (6 years fashionably late…..) so I have become completely addicted to it and almost finished two seasons in a week….which has left little time to study up on all the drinks I may have to make! The reason I’m going to bartending school is because I want to travel in the future and bartending certification is universal- I could use it on a working exchange, or even to make some money if I’m running low while travelling. I want to travel alllll throughout Europe, and definitely head back to Greece for little while.

This is a “recipe” for a dressing that can be used as a sauce over vegetables, a spread for sandwiches, a dip for crackers or veggies…whatever you want! The recipe comes from Staying Healthy with Nutrition: The Complete Guide to Diet and Nutritional Medicine but it’s all about throwing the ingredients together to create the taste and thickness that you desire. My favourite use of this is as a dip for steamed veggies- I love the super salty flavour the miso provides.

Miso-Tahini Dressing

Mix about equal parts of tahini and miso paste together, adjust to taste.

Add some dijon mustard, some tamari or soy sauce, or some balsamic vinegar and adjust the levels of liquid and solid until you get the texture you are after. It’s all up to you!

Coming Soon….my Iron Cupcake entry, and homemade peanut butter cups!

For my first time participating in Magazine Mondays, I decided on a recipe torn from the pages of the October 2008 issue of Canadian Family magazine. The recipe is for Apple Pumpkin Butter. It is simple to make with very little prep work and lots of time spent in the oven. It is recommended to try the butter with ice cream, cheese and crackers, or toast. I have personally only tried it on toast, but I can tell you that it was great and provided something new and refreshing in exchange of regular butter, almond butter, or whatever you usually put on your toast!

Apple Pumpkin Butter (makes 1 1/2 cups)

• 2lbs assorted apples, peeled, cored and diced into 1/2 inch pieces
• 1lb baking pumpkin, peeled, seeded and diced into 1/2 inch pieces (**I used a 15-oz can of pumpkin puree, as I did not have a baking pumpkin on hand)
• 2 cups apple cider or apple juice
• 2 tbsp unsalted butter
• 3 tbsp maple syrup
• 1 whole star anise (or cinnamon stick if preferred)
• 1/4 tsp allspice
• 1/4 tsp ground ginger

Preheat oven to 350 degrees. Combine apples, pumpkin, apple cider, and butter together in a large, shallow 12″ x 8″ glass baking dish. Cook in oven, stirring occasionally until apples and pumpkin are softened (about 30 to 35 minutes). Remove from oven, mash apple mixture with a potato masher or in a food processor for a smoother texture. Add maple syrup, star anise, allspice and ginger. Stir well. Return to baking dish and bake in oven, stirring occasionally until thickened and golden brown, about 2 hours.Remove from oven, discard star anise and let stand to cool. Tightly sealed and chilled, apple butter will keep 2 week; frozen, it will keep 3 months.