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.

When I went to Mexico, one of my favourite meals was at a Mexican restaurant in the resort. There was a great salad bar and one of my favourite salads was a corn salad. It had a mystery flavour to it, but it made it fantastic. After a couple bites, I realized that the flavour was cinnamon! A strong cinnamon flavour. I knew that when I got home I would be making a salad with corn and cinnamon. Instead of stopping at a corn salad, I decided to add the cinnamon flavour to quinoa, and make that the base of my salad. I added black beans, corn, tomatoes, avocado, cilantro, and feta cheese and it made a truly beautiful, healthful salad. I took the flavour up another notch by making a roasted red pepper vinaigrette to top the salad.

Mexican Quinoa Salad

• 1 cup quinoa
• 2 cups cold water
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp cayenne pepper
• pinch of salt and pepper
• zest of one lime
• juice of one lime
• tobasco, to taste
• 1 avocado
• 3-4 tomatoes
• 3/4 cup canned or frozen corn kernals
• 1 can black beans
• 1/2 cup cubed feta cheese
• 2-3 tbsp finely chopped cilantro

Rinse the quinoa thoroughly and put in a pot with cinnamon, nutmeg, cayenne, salt and pepper, lime zest and juice, tobasco, and 2 cups of water. Bring to a boil, cover, reduce to a simmer for 15 minutes. Remove from stove and let sit for 5 more minutes. Fluff with a fork. Add the remaining ingredients and toss. Enjoy!