Tag: DIY

Playing Cat-sup

For the record, I hate ketchup. Not just some brands or in some applications, but all ketchup, across the board, even with the classic pairing of crispy and well-salted french fries. There is no faster way to ruin a perfectly good handful of starchy, fried potatoes than to throw some of that red glop across the top. Too sweet to be comfortably paired with savory main dishes but certainly no dessert fodder, it’s that extra piece of the puzzle that doesn’t make sense anywhere in the bigger picture of a meal, and may in fact have come from an entirely different box.

So why on earth did I go and make a quick ketchup, on a blindingly busy day where I had to bake and snap pictures at a breakneck pace? I like to challenge myself, for one thing; Dissecting my reasons for detesting this tomato-based substance, it became a more of a dare. “I bet you can’t make a better version, either,” I taunted myself silently. For another, I can’t resist the temptation to positively bury myself in work, so what better timing than a day when I’m already swamped? Immediately, the ideas started flowing in. A big bag of sun-dried tomatoes provided the initial push, and from a quick internet search and some inspiration, it became an unstoppable impetus. Employing a decent measure of apple cider rather than straight sugar would help cut the sweetness, and a decent bite of vinegar can swing things back to the savory side of the street. Suddenly, this ketchup concept become entirely more appealing.

Unlike traditional ketchup recipes requiring hours of laborious stewing and stirring, the sun-dried tomatoes provide concentrated flavor right from the get go, and the recipe speeds right along. Amazingly, I do not hate this ketchup, which is high praise considering my previous disdain. I can’t say I’m about to slather it on everything that crosses my dinner plate, but those french fries we were talking about earlier? Bring them on.

Yield: Makes About 3 Cups

Sun-Dried Tomato Ketchup

Sun-Dried Tomato Ketchup

Apple cider rather than straight sugar helps cut the sweetness in this rich, sun-dried ketchup, while a decent bite of vinegar swings things back to the savory side of the street.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 Cups Apple Cider
  • 1 Cup (Dry, Not Oil Packed) Sun-Dried Tomatoes, Soaked in Hot Water for 30 Minutes and Drained
  • 2/3 Cup Apple Cider Vinegar
  • 1 Tablespoon Tamari or Soy Sauce
  • 1 Teaspoon Smoked Paprika
  • 3/4 Teaspoon Mustard Powder
  • 1/2 Teaspoon Ground Ginger
  • Generous Pinch Cayenne Pepper
  • Pinch Ground Cloves
  • 1 Small Yellow Onion
  • 2 Cloves Garlic
  • 1 Teaspoon Salt
  • Freshly Ground Black Pepper, to Taste

Instructions

  1. This procedure hardly needs a written recipe, but here goes: Toss everything into your blender or a sturdy food processor, and puree until completely smooth. Scrape down the sides as need to make sure that everything is thoroughly pulverized.
  2. Transfer the mixture into a large sauce pan and set over medium heat. It may seem like too large of a pot, but this stuff bubbles and sputters like mad once it gets going, so the high sides are helpful for protecting the walls (and yourself) from gruesome blood-red splatters. Cook at a gentle simmer for about 30 minutes, until slightly thickened or at least less watery, stirring every couple of minutes to prevent burning.
  3. Move the whole batch back into your blender or food processor, and puree once more to ensure a perfectly smooth texture. Let cool completely before bottling and storing.
  4. Bear in mind that since this homemade ketchup lacks the additives and preservatives of mainstream brands, you will need to shake it well before each use, as it can separate a bit as it sit. Additionally, it should be kept in the fridge, tightly sealed for no more than 1 month.

Notes

Bonus! If that label caught your eye, you’re in luck! I’d like to share it with you for your own ketchup creations. Here are three color variations for whatever strikes your fancy, below. Just click on the image and print it out on sticker paper at a 6 x 4 size. Trim, and slap it on a 16-ounce glass bottle. I used a rinsed and dried GT Kombucha bottle, for size reference.

Nutrition Information:

Yield:

48

Serving Size:

1
Amount Per Serving: Calories: 49Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 84mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

Hannah (BitterSweet)38 Comments

Back to the Earth

“There’s fungus growing in our kitchen… and it’s a good thing,” she said falteringly. Posed more as a question than a statement, it was clear that my mom didn’t exactly welcome my latest addition with open arms. Truth be told, it freaked me out just a little bit, too.

The fungus in question were oyster mushrooms to be precise, a much sought-after wild variety that fetch a fair price at market, but still rank below the luxurious porcini and chantarelle. A self-professed mushroom lover, it seemed to crime to have never cooked with oyster mushrooms before, but the grocery budget can only accommodate the common button or cremini on a regular basis. As prices skyrocket, even portobellos have become a special occasion purchase. Thus, when Back to the Roots contacted me about giving one of their mushroom kits a test drive, I couldn’t say yes fast enough.

Grown on a rectangular cake of recycled coffee grounds, the spores are shipped with everything you need to start a mini mushroom farm in your home. Even though the instructions couldn’t be simpler, they also spell everything out in great detail through online videos, in case a serious mushroom novice lacks confidence. So, guaranteed to be a breeze, I slowly became concerned as the days passed and my moldy dirt looked unchanged, especially considering the fact that the box so boldly declares that a first harvest may be possible in only 10 days. On day 6, at long last, my little mushrooms appeared to awaken…

And from that point on, there was no turning back.

The rate at which they grew was borderline disturbing, and on many trips to the kitchen, they would literally have grown since last glance – We’re talking centimeters per hour at their height of their growth. The monster mushrooms simply exploded out of their flimsy plastic packaging. I had never seen anything like this. Both fascinating and alarming, I was now more enchanted with the growing process than the idea of eating them.

Still mourning the end of growing season, this unexpected thrill helped ease the transition, and seems like the perfect alternative to gardening in the colder months. The downside is that you can only start the mushrooms twice (once from each side of the box) and then it’s all over. Don’t think that you’ll achieve incredible yields and be rolling in mushrooms, either- Though it claims to produce 1 1/2 pounds of edibles, I would be hard pressed to say that I got even 1/2 pound out of mine. However, the novelty factor and environmentally friendly approach justifies the price tag, and it strikes me as the perfect gift for the foodie with everything.

[For a limited time, you can enter the discount code “mushrooms4me10” when ordering online for 10% off and free shipping.]

Unable to make a grand feast of mushrooms with my small harvest, I chose instead to feature the oyster mushrooms prominently, using them as the base of a fun hors d’oeuvre, ideal for the impending holiday parties.

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable. Why anyone would ever create this dish with slimy sea creatures instead is beyond me.

Yield: Makes 12 Appetizer Servings

Oyster Mushrooms Rockefeller

Oyster Mushrooms Rockefeller

Just like their inspiration, Oysters Rockefeller, these gorgeous fungus are loaded with an herbaceous puree of garlic, parsley, scallions, and a bit of spinach for color. Enriched with a buttery finish, the bright flavors of the herbs combined with the savory, earthy flavor of the mushrooms is unforgettable.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 12 Large Oysters Mushrooms
  • Olive Oil, to Coat
  • 1 Cup Fresh Spinach, Firmly Packed
  • 1 Stalk Celery, Roughly Chopped
  • 2 Large Scallions, Green Parts Only, Chopped
  • 1/4 Cup Chopped Parsley
  • 1 Small Clove Garlic
  • 2 Teaspoons Capers, Drained
  • 1 Tablespoon Vegan Butter
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon All Purpose Flour
  • 1/4 Cup Plain Non-Dairy Milk
  • Dash Tabasco Sauce
  • 1 Tablespoon Nutritional Yeast
  • 1/4 Teaspoon Ground Fennel Seed
  • Salt and Pepper, to Taste
  • Fresh Lemon Juice (Optional)

Instructions

  1. Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Lay out your mushrooms on the sheet, spaced evenly, and lightly brush with oil. Set aside.
  2. In your food processor or blender, combine the spinach, celery, scallions, parsley, garlic, and capers. Blend thoroughly, until mostly smooth but still slightly coarse. No need to go crazy here, a bit of texture is a welcome thing.
  3. Meanwhile, set a medium saute pan over moderate heat, and melt down the butter along with 1 tablespoon of olive oil. Once, liquefied, quickly whisk in the flour to fully moisten, and cook for 5 – 8 minutes until very lightly browned, stirring constantly to prevent burning. Slowly pour in the non-dairy milk while whisking, and cook for just another minute or so until thickened. Turn off the heat, and whisk in the Tabasco sauce, nutritional yeast, and ground fennel. Transfer the green contents of the blender or food processor, and add them into your roux. Stir well to combine and season with salt and pepper to taste.
  4. Pile the filling on top of your mushrooms; about 1 – 2 tablespoons, depending on the size of the mushroom. Bake for 10 – 15 minutes, until the mushrooms are tender. Serve hot, with a squeeze of fresh lemon juice if desired.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 85Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 116mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.

© Hannah Kaminsky
Cuisine: American / Category: Starters and Snacks

Hannah (BitterSweet)39 Comments

The Secret Life of Woodland Creatures

The imagination of a child is truly a precious thing. Before the ways of the world and common sense are stamped into those malleable brains, they can come up with some pretty amazing ideas, far beyond the grasp of someone accustomed to assuming the obvious answers. The greatest tragedy is that we can’t see our surroundings through such a creative lens as we grow older and “wiser.” For example, I know full well that the stoplights are set to change either at fixed intervals of time, or according to sensors that detect traffic flow. When I was much younger, however, I was convinced that it was someone’s job at every single intersection to keep an eye on traffic, and switch the lights manually. This person might also know if you had been good or bad that day, and speed up or delay the lights as they saw fit. It made perfect sense at the time, and I would always breathe a sigh of relief when the light finally turned green, proving I had been a good little girl that day.

Another thing I always wondered about was where the forest creatures went at night, or when it suddenly turned chilly or rainy. Did they have their own little blankets and umbrellas hidden away, to be removed from storage only when nobody was looking? Even that idea was a little far fetched for me to believe, but I had my own theories…

In the cover of darkness, deep within the woods where no one was looking, every night the animals would convene for big slumber parties. Together, they would share each others warmth and company, instantly becoming the best of friends. All would return to normal in the morning, the circle of life and survival of the fittest back into effect, but just for the evenings, animals large and small would act like family. From the birds to the mooses, it didn’t matter the species, there would be peace and community within the animal kingdom. I could practically picture it: Birds of all colors would flock to the safety of outstretched antlers, and nestle in for the evening, perfectly warm and cozy. Like a trusty mobile home, surely the moose could move to take shelter from a storm if needed, and danger could easily be outrun.

Looking through the eyes of a child, doesn’t that scheme tie up the unknown, loose ends nicely and make good sense? I’d sure like to hear you propose a better idea!

[Knit moose pattern from Knitting MochiMochi by Anna Hrachovec]

Hannah (BitterSweet)27 Comments

Every Bird Gets Their Day…

My little birdies are lucky enough to get two!

As much as I’ve already been enjoying the 2010 Crochet a Day Calendar, I’ve got to say, it gained about a hundred extra awesome points this morning when I revealed the latest page, and remembered that my work has been included this year. Though it’s one of my oldest patterns, those simple feathered friends of mine continue to be one of the most popular patterns on the blog, and I’m so happy that they could get another moment in the spotlight. An extra little bonus of this whole deal is that now everyone gets a lovely little printable pattern card, to print and cherish, to have and to hold… Er, well, at least to enjoy and share around, at least! Just click the pictures above for a full view.

Hannah (BitterSweet)20 Comments

Make a Splash

For all the choices available in the non-dairy milk arena today, I find it truly dismaying that there isn’t more of a focus on flavor. That’s not to say that many of these options don’t taste great, or that I don’t buy all sorts of soy, almond, oat, hemp, and rice beverages regularly. My complaint is how unadventurous most manufacturers have become, afraid of upsetting our simple and undeveloped palates, perhaps! Whereas even the mainstay, Silk, previously had offerings of a chai and mocha variety, their numerous colored cartons are now largely limited to the standard: Plain, vanilla, and chocolate. I love a good vanilla soymilk over my cereal, and I’ll take a tall glass of chocolate soymilk with my cookies any day, but after a while, these same staples just get boring.

Thirsting for something a bit more fun, a recent sale on strawberries was just the inspiration I needed. It’s hardly an original idea, but the results were just so refreshingly tasty, it seemed like a shame not to share. Not too sweet, but creamy and bursting with fresh berry flavor, it absolutely hit the spot. Best of all, it takes next to no effort, and leaves plenty of room for creative interpretation. Trust me, this is only the beginning- Imagine adding ginger or mint, or swapping out the strawberries for blueberries, or… Well, you get the picture!

Yield: 6 Cups

Strawberry Almond Milk

Strawberry Almond Milk

Fruity, creamy, and lightly sweetened, this take on strawberry milk is far fresher and more satisfying than anything you'd hope to find in a carton.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

  • 1/2 Cup Raw Almonds, Soaked for 8 hours or overnight
  • 1 Tablespoon Chia Seeds
  • 4 Cups Cold Water
  • 2 Cups Hulled and Sliced Fresh Strawberries
  • 2 – 4 Tablespoons Agave Syrup
  • 1 Teaspoon Vanilla Extract
  • Pinch Salt

Instructions

  1. Thoroughly rinse and drain your almonds before tossing them your blender, along with the chia seeds and water. Give it a quick pulse to combine, and then let it sit for about 10 minutes for the chia seeds to start re-hydrating. Then, turn it on to high, and allow the mixture to blend for about two minutes. Pause, add the strawberries, agave, vanilla, and salt, and blend for another two minutes, or until completely silky smooth.
  2. Strain the resulting milk through a fine mesh sieve or nut milk bag, either discard the solids or save them to bake with, and store the almond milk in an air-tight pitcher in the fridge for up to a week.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 30mgCarbohydrates: 16gFiber: 3gSugar: 11gProtein: 3g
© Hannah Kaminsky
Cuisine: American / Category: Beverages

Hannah (BitterSweet)59 Comments

Spread it on Thick

Dear readers, I have a confession; I’ve been holding out on you. Almost a year ago now, I made the most incredible discovery while playing around in the kitchen, adored the results… And failed to post about it. I meant to, truly I did! But then there were holidays, events, and other time-sensitive materials to talk about – You know how it is – And that recipe sat on the far corner of my computer’s hard drive, gathering dust.

Well, you remember that demo I was preparing for recently? Somehow while gabbing a bit about recipes, that very experiment came to mind, and all of a sudden I realized the injustice committed by leaving it off the blog. Promising to post it asap to all those in attendance, now seems as good a time as ever to share: It’s possible to make truly delicious vegan cheese, and not just some nut- or seed- based concoction, but something made in a more traditional way.

Cheese making is certainly a whole separate craft from other food prep, and few people take the time to learn it these days. Doing just a little bit of research online, however, provides an abundance of information and insight, and much of it is surprisingly easy to veganize! This simple spread that was a first step into this broad and fascinating world, but there’s just so much potential for vegan cheeses, it’s a shame not to continue pressing further.

There is one trick to this procedure; While I usually don’t like writing recipes that require one particular brand of soy or non-dairy milk when there are so many options out there, for this one, I must insist that you use Organic Edensoy Original. Why? It’s all in the protein and fat content, and it most closely resembles that of whole milk of any vegan option I’ve found yet. The nutritional composition is extremely important in cheese making, so while it’s possible that there are other brands that would work, I’m not sure that it would work quite as well.

And if you aren’t so keen on this spread, what would you think about vegan cottage cheese? Even easier yet, just stop after draining out the whey and serve! Now that’s one dairy-alternative that I have yet to see hit store shelves.

Yield: Makes About 1 Cup (8 Servings)

Vegan Cottage Cheese & Cottage Cheese Spread

Vegan Cottage Cheese & Cottage Cheese Spread

Make your own vegan cottage cheese from scratch with just a few basic ingredients!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

Vegan Cottage Cheese:

  • 1 Quart (4 Cups) Organic Edensoy Original
  • 1/2 Cup Plain Soy Creamer
  • 1/4 Teaspoon Salt
  • 1 1/2 Tablespoons Fresh Lemon Juice
  • 1/2 Tablespoon Apple Cider Vinegar

Vegan Cheese Spread:

  • 1 Recipe Cottage Cheese (Above)
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Turmeric
  • 1/2 Teaspoon Garlic Powder
  • 2 Tablespoon Nutritional Yeast

Instructions

  1. Before you begin, line a strainer or colander with cheesecloth and set it over a large bowl.
  2. Combine the soymilk, soy creamer, and salt in a medium pot. Set it over moderate heat, and bring it to a steady simmer, stirring occasionally to prevent it from scalding. Pour in the lemon juice and vinegar and stir briefly to incorporate. Allow the contents of the pot to cook for 1 minute undisturbed, and then stir gently for one more minute. Stop stirring for one or two more minutes; It should begin to look curdled, and the liquid will start separating into curds and whey.
  3. Pour everything into your prepared strainer. Transfer the whey (liquid) into another bowl or pitcher, and DON’T TOSS THIS OUT! It may not seem all that appealing, but it has tons of protein and there are many other uses for it. In fact, stay tuned for more on this later…
  4. Let the curds continue to drain for 1 hour at room temperature before scraping them out of the cheesecloth and refrigerating in an air-tight container.
  5. To make the spread, simply mash everything together with a fork and enjoy!

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 104Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 4gCholesterol: 21mgSodium: 250mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 2g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments

 

Hannah (BitterSweet)64 Comments