homemade Archives - Impressions

Homemade Ketchup

June 29, 2018June 20, 2018 Rachel Sherwood

I love spending time with family and feeding them well but sometimes it can be challenging to maintain healthy eating with visitors. Recently my niece spent a long weekend with us she and although she eats well when she is with us she has her own food preferences too. One being that she loves smothering her scrambled eggs with ketchup. I love a good healthy protein rich breakfast but starting it smothered with highly sugar based tomato sauce is not my idea of a breakfast of champions. Of course my son saw this fun new way of eating eggs and wanted to try as well. He is at the stage where everything is better with a dip and now routinely asks for ketchup with his breakfast. I let it go for a few days but every time I grabbed the bottle and saw the second and third ingredients as variations of corn syrup I knew I had to create a better solution.

I started doing research and testing, this is what I came up with it takes just a few minutes of prep work and this rest it just simmers on the stove. You end up with a rich homemade ketchup full of tomato flavor sweetened naturally with honey and no extra added junk. It’s a condiment I feel good about giving to my family.

Homemade Ketchup

1 tablespoon coconut oil or butter

1 small onion, diced about ½ cup

1-2 cloves garlic, minced

1, 28oz jar tomato puree or crushed tomatoes

¼-1/2 cup honey, more depending on how sweet you like it

¼ cup white vinegar

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon ground allspice

Place oil or butter in a deep saucepan over medium heat. Add the onion and garlic and sauté for 3-5 minutes, until fragrant and slightly soft.

Add all remaining ingredients and bring to a boil.

Reduce heat to low and simmer uncovered for about 30 minutes until sauce has thickened and reduced almost by half.

Remove from heat, allow mixture to cool and blend with an immersion blender or carefully in a traditional blender. Note, do not put hot liquids in a traditional blender or it may explode. See here for more on avoiding blender explosions. Blend until smooth store in airtight glass container for best results and refrigerator for later use.

Makes about 2 cups, this sauce can also easily be doubled and frozen. To use thaw overnight in refrigerator.

Here is a tip for introducing this homemade ketchup to your store bought loving friends. Start by mixing half and half your favorite store bought ketchup with the new homemade ketchup and serving it in the same sore bought bottle. Allow them to get used to the new flavor and slowly increase the ratio of homemade ketchup over store bought until it is all the homemade ketchup version still serving it in the store bought bottle. Over time you can adjust their sense of tastes and ween them over the homemade ketchup version. Serving it in the store bought bottle helps with acceptance as the mind is a very powerful source what what we perceive in flavor. Over time you can serve it in a regular bootle or glass jar.

Looking for more like this stay in touch for more homemade condiments like Mustard, Mayonnaise and Barbecue Sauce.

Easy Stir-Fry for Weeknight Dinners

April 4, 2017 Rachel Sherwood

Weeknight meals are consistently evolving with my family. Maybe it is because I have a toddler at home but it seems every month as he continues to develop and gain new skills our plan for quick family meals gets a revamp for what’s working in the moment. Regardless of how our family meals come together I am always committed to a family mealtime where we all sit together without electronic distractions and share a meal of wholesome real foods. I strive to create practices that make mealtime with a toddler easier but some days we just have to embrace the fact that he is tossing everything on is plate across the kitchen and take heart in knowing that this too will pass.

IMG_20170328_191605 — This easy weeknight stir-fry had my toddler asking for more vegetables

One thing that is currently consistently working for us is my spin on healthy takeout. Making a homemade easy stir-fry is one of our favorite family meals for adults and toddler friendly foods. Stir-fry is great for family as it cooks quickly and offers variety so there is always something that everyone likes and a way to easily introduce new foods in a familiar setting. The best part of this easy weeknight cooking is it can use up ingredients I have on hand serving up a variety of tasty vegetables in a homemade version of healthy takeout sauce without the extra sugar and fat. This is one easy stir-fry everyone will love for weeknight dinners.

Asian Orange Ginger Stir Fry

1-2 tablespoon sesame oil

1 tablespoon fresh ginger, minced

1 teaspoon fresh garlic, minced (1 clove)

2 oranges zest and juice for 2 teaspoons zest about ½ cup juice

3-4 cups vegetables (carrots, celery, broccoli, cauliflower, bell peppers, snow peas, sugar snap peas, green beans, eggplant, summer squash, zucchini, mushrooms all work well)

¼ cup soy sauce

¼ cup water

1 Tablespoon cornstarch mixed with 1-tablespoon cold water

Wash and cut vegetables so they are similar sizes and set aside on night I know I will be home late I usually do this the night before. Remember the larger and denser the vegetable the longer it will take to cook. Carrot chunks will take longer to cook and sliced zucchini, add carrots in the beginning of the cooking process and add softer vegetables like mushrooms once the denser vegetables are partially cooked. Our use shredded or matchstick carrots for quick even cooking.

In a small bowl combine the orange juice, zest, soy sauce, water and cornstarch mixture and set aside.

Once you have all your vegetables cut and sauce ready you are set to begin cooking. Heat a heavy bottomed skillet over medium heat, add sesame oil, garlic and ginger and sauté until fragrant but not burned, about 1 minute.

Add the cut vegetables and cook until just slightly tender 2-3 minutes.

Add the reserved orange juice mixture bring to a boil and allow to simmer 1 minute until sauce is slightly thickened*. Taste and adjust seasonings if necessary. Serve over cooked rice or quinoa.

3 Tips for Success:

Size Matters: Knife skills are important for visual interest; texture and making sure things cook evenly. Use a shape knife and try to make your vegetable roughly the same size.

Don’t Crowd the Pan: If you have too much food in the pan the ingredients will not cook well. They need room to move in the pan, they word sauté its self means “to Jump” the ingredients need room to jump. Use no more than four cups of chopped hard or medium-hard vegetables or eight cups chopped leafy greens in a 14-inch wok. A sauté pan will work for sit fry as well but it is not the best for large amounts of leafy greens.

Dry the Vegetables: If your vegetables are wet you will not be stir-frying but steaming and braising* in the pan creating softer vegetables this may be ok if you need a softer texture for younger eaters. If you need to cook the vegetables longer to achieve a desired texture feel free to add a little more orange juice to the pan so there is moisture.

Simple Homemade Hot Cocoa

December 22, 2016December 29, 2016 Rachel Sherwood

In my effort to eat more real and clean foods I am constantly adapting recipes to make foods fit my needs and busy lifestyle. I want to eat well but don’t want to miss out on any of the fun rich indulgences of the holiday season. I have found when you stick to real simple ingredients cooking is easier and often taster than store-bought comparatives. Here is my simple clean recipe for Hot Cocoa. It is quick, easy and delicious so snuggle up by the fire, sing some holiday songs and enjoy a clean cup and cheer with those you love.

Simple Homemade Hot Cocoa

Serves 4

4 cups whole milk
¼ cup high quality cocoa
¼ cup honey
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
pinch salt

In a medium saucepan whisk all ingredients until well combined and warmed to your desired temperature. Top with fresh whipped cream if desired.

Easy Homemade Salad Dressing

February 26, 2016February 22, 2016 Rachel Sherwood

Salads are a great way to eat well but did you know your salad dressing may be hiding a lot of not so healthy ingredients? Making your own homemade dressing is easier than you think. You just need to know the basic ratio of acid to oil and you can make almost anything in your pantry into a tasty homemade salad dressing.

Watch the video below to find out how you can make a homemade salad dressing and clean out the fridge in the process.

Need a little more guidance? Here are a few starter recipes to give you some thoughts and inspiration to making your own homemade salad dressing.

Basic Vinaigrette

¾ cup oil such as olive, canola, grape seed, vegetable
¼ cup acid such as red wine, white wine, balsamic, champagne or apple cider
pinch of salt and pepper
optional additional flavorings like sweet, spice, garlic or herbs

Combine all of the ingredients in a small bow or jar and mix well until thoroughly combined.

Balsamic Vinaigrette

¾ cup olive oil
1/3 cup balsamic vinegar
1 tsp sugar
½ tsp salt
¼ tsp dry mustard
¼ tsp cayenne pepper
1 large garlic clove crushed

Combine all of the ingredients in a small bow or jar and mix well until thoroughly combined.

Maple Mustard Vinaigrette

¼ cup red wine vinegar
¾ cup olive oil
1 tablespoon Dijon mustard
2 tablespoons maple syrup
¼ teaspoon salt
¼ teaspoon pepper

Makes about 1 cup

Combine all of the ingredients in a small bow or jar and mix well until thoroughly combined.

Citrus Vinaigrette

6 tablespoons good quality olive oil
1-2 tablespoons honey, more if you like it sweeter
2 tablespoons fresh orange juice
2 tablespoons fresh grapefruit juice
1 tablespoon white wine vinegar
1 teaspoon orange zest
2 small cloves garlic, minced
2 teaspoons fresh ginger, minced

Combine all of the ingredients in a small bow or jar and mix well until thoroughly combined.

Homemade Buns, Sweet or Savory Rolls

May 14, 2015 Rachel Sherwood

I have exciting news: we are expecting a baby this October! We are thrilled to start this new adventure and grow our family. I could not resist the traditional “bun in the oven”, so today I am sharing my simple recipe for Homemade Sweet or Savory rolls. This is a great recipe to use as a starter and then feel free to top them with cinnamon sugar, and nutmeg or Italian seasoning and shredded cheese to make them fit your personal style and tastes. These are perfect to be eaten right out of the oven with butter, served with dinner or use for sandwiches and burgers. Enjoy!

Homemade Sweet or Savory Rolls

Sweet Rolls

1/2 cup pineapple juice (room temperature)
1/2 cup warm milk (100 – 110°F)
4 tablespoons unsalted butter, melted and slightly cooled
2 whole eggs, lightly beaten
4-8 tablespoons granulated sugar (depending on how sweet you like them)
1 1/2 teaspoons salt
2 1/4 teaspoons (1 packet) instant yeast
4 – 4 1/2 cups (20 ounces) bread flour, you may need more or less depending on how you measure. If you have a scale I included the weight for better results.
1 large egg for baking

(Optional cinnamon sugar, vanilla sugar or a sprinkle of nutmeg as a dusting on top of rolls before you bake them.)

Savory Rolls

This is basically the same recipe only subbing out the pineapple juice, using less sugar and adding some seasonings.

1/2 cup water (room temperature)
1/2 cup warm milk (100 – 110°F)
4 tablespoons salted butter, melted and slightly cooled
2 whole eggs, lightly beaten
1 tablespoons granulated sugar
1 teaspoon fine salt
2 1/4 teaspoons (1 packet) instant yeast
4 – 4 1/2 cups (20 ounces) bread flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 large egg for baking

(Optional Italian seasoning, garlic salt, lemon pepper blend or grated cheese as a dusting on top of rolls before you bake them.)

Directions:

Combine the pineapple juice, milk, melted butter, eggs, sugar, salt, and yeast in the bowl of a stand mixer.

Add 2 cups of the flour and stir until the dough forms a rough, shaggy mass. Attach the dough hook to the mixer and turn to medium-low speed. Gradually add the remaining flour, kneading until dough begins to form. Continue kneading on medium-high speed for 4 to 5 minutes, until a soft and smooth ball of dough forms.

Cover bowl with clean towel or plastic wrap. Let rise until about 1 hour until doubled in size.

Spray a 13×9-inch baking pan with cooking spray. Gently deflate the dough. Divide the dough into 9 equal pieces. Shape each piece into a ball and place in the prepared pan.

In a small bowl, combine the egg with 1 tablespoon of water. Brush all over the rolls. Cover with towel or plastic wrap and let rise again until doubled in size, about 30 minutes.

Meanwhile, preheat the oven to 375°F.

Bake the rolls for 20 minutes, or until golden brown. Serve warm.

Ingredients Notes:

If you don’t have a stand mixer knead the dough by hand until a smooth ball forms gradually adding flour as needed this can take up to 12 minutes.
If you don’t have unsalted butter use salted but reduce the salt in the recipe to 1 teaspoon. In general unsalted butter works best as you can control the amount of salt added.
No bread flour? Use all-purpose, bread flour gives these rolls a nice round shape and chewy texture.

Oven Fresh Rolls any time? Here are your make-ahead options:

Overnight: Prepare recipe as directed, allow the shaped rolls rise overnight in the fridge. Let sit at room temperature for 1 hour until slightly puffy, before baking as the recipe directs.

Freezer: Shape dough into balls and let rest 10 minutes on a parchment-lined baking sheet not touching the others. To cook, defrost overnight in the fridge, allow to sit at room temperature for about an hour before baking as the recipe directs.

Pre-Baked: Freeze the fully baked rolls in an airtight container. Thaw to room temperature overnight before reheating in a 300°F oven for 10 minutes.