Prepare the crabapples by poking a hole in each one with a needle. This will help to prevent them from bursting when cooking.
FRESH KETCHUP
|
FOOD CATEGORY | INGREDIENTS |
---|---|
6 large Roma tomatoes |
|
¼ cup oil |
|
H
|
1 Tbsp. honey |
F or
G |
1 Tbsp. lemon juice or distilled vinegar |
½ tsp. salt |
|
¼ tsp. onion powder |
|
pinch of crushed oregano or celery seed |
Mix all ingredients in blender.
SUGGESTIONS FOR USE: Good on roasts,
eggplant, zucchini, etc.
Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
FOOD CATEGORY | INGREDIENTS |
---|---|
½ cantaloupe |
|
G |
1 Tbsp. rice vinegar |
½ tsp. fresh cilantro |
Cut cantaloupe in half. Remove seeds and rind.
Dice cantaloupe in pieces about ½ inch in diameter.
Add vinegar.
Finely chop cilantro and add
to cantaloupe. Mix thoroughly.
VARIATION:
To Fruit-Free Cantaloupe Salsa add:
1 mango, diced (F)
Replace vinegar with lime juice (F); increase
to 2 Tbsp.
SUGGESTIONS FOR USE: Delicious with fish.
Remember ~ Recipes are coded for the
BASIC food intolerance categories.
NOTE: This recipe is dairy-free.
FOOD CATEGORY | INGREDIENTS |
---|---|
G |
1 Cup Tahini |
F |
1 Tbsp. lemon juice |
F |
1 Tbsp. olive oil |
G |
1 Tbsp. golden flax meal (golden flax seeds ground in a coffee grinder) |
1/2 cup water |
|
F |
1/2 cup coconut (not sweetened) |
1 tsp. white onion, minced |
|
1/2 tsp. salt |
Blend all ingredients in food processor until smooth.
Keep in
the refrigerator.
SUGGESTIONS FOR USE: Use on crackers or a crust for pizza.
This is another great way to use those tomatoes that refuse to ripen.
FOOD CATEGORY |
INGREDIENTS |
---|---|
12 medium onions, sweet or yellow |
|
6 large green tomatoes |
|
6 red peppers |
|
1 head green cabbage |
|
F or G | 1 quart vinegar |
H | 1 cup honey |
2 tsp. celery seed |
|
2 tsp. mustard seed |
|
1/2 tsp. tumeric |
|
Celtic salt, to taste |
In a food processor, coarsely grind the vegetables.
Add all ingredients in a large saucepan.
Heat to boiling for 20 minutes.
Pack into hot sterilized jars and seal.
Turn jars upside down on counter (to seal) until completely cooled. It is best to wait 24 hours before moving.
VARIATION:
Add 1 Tsp. horseradish.
Chop vegetables; mix with salt in a bowl. Let stand overnite, then drain.
Heat the other ingredients in a large saucepan. Bring to boil for 1 minute.
Add the vegetables. Heat to boiling point.
Seal in jars. (See Canning Tips above.)
This recipe is fruit free when made with a grain vinegar! Most commercial cottage cheeses contain a fruit enzyme. And homemade always tastes better! And it is also more economical than purchasing in containers.
FOOD CATEGORY |
INGREDIENTS |
---|---|
D | 1 gallon milk (more cream content makes a silkier texture) |
F or G | 1/2 cup vinegar |
1 tsp. salt, or to taste |
FOOD CATEGORY |
INGREDIENTS |
---|---|
E
|
1 egg |
G or
F |
1 Tbsp. vinegar, Distilled or Cider |
¼ tsp. ground dry mustard seed |
|
¼ tsp. salt |
|
1/8 tsp. ground pepper or chili powder |
|
1 cup oil |
Put everything except the oil in a blender.
Blend for 5 seconds.
Continue to blend while adding
the oil in a steady stream no bigger than a pencil
width. When necessary, stop the blender and use
a rubber spatula to scrape the sides.
Do not over-beat
as it will cause the mayonnaise to separate. Do
not double recipe! Store refrigerated.
Remember ~ Recipes are coded for the
BASIC food intolerance categories.
REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
FOOD CATEGORY | INGREDIENTS |
---|---|
N or (Check product for ingredients) |
¼ tsp. ground dry mustard seed or 1 tsp. prepared mustard |
H
|
½ tsp. honey |
pinch of salt |
|
few grains cayenne |
|
E
|
1 egg yolk |
G or
F |
1 Tbsp. vinegar: rice, grain or cider |
F
|
¾ cup olive or vegetable oil |
F
|
1 Tbsp. lemon juice (optional) |
Have all ingredients at room temperature.
In blender add mustard, honey, salt and cayenne.
Add egg yolk and vinegar. Blend on low speed.
Beat in 1 tbsp. of the oil, a drop or two at a time. Then add the rest of the oil in a slow stream. If the oil settles on the top, stop the blender and carefully stir in the oil with a wooden spoon. Have the mixture perfectly smooth each time before adding more oil.
Continue the process until all the oil is carefully blended in and the dressing is as thick as whipped cream.
Stir in the lemon juice. If the mayo is too thick you may increase the lemon juice.
Hints: Olive oil
imparts a wonderful flavor but it tends to cause
the mayonnaise to separate more than will other oils. Try using part olive and part vegetable oil.
If you do not plan to use the day it is made, add
1 tsp. hot water with the vinegar.
If the mayonnaise separates (usually because the oil was
added too quickly), put an egg yolk in a separate
bowl and slowly add the mayonnaise mixture to it, beating it
in gradually.
VARIATIONS:
For Chicken Salad: Add 1/4 tsp. chutney or curry powder.
For color or flavor: Add 1/2 tsp. tomato paste or tomato
catsup.
FOOD CATEGORY | INGREDIENTS |
---|---|
1 cup mayonnaise #2 (above) |
|
D |
½ cup cream |
Beat cream until stiff. Stir gently
into mayonnaise.
FOOD CATEGORY | INGREDIENTS |
---|---|
E |
1 egg |
F or G |
2 Tbsp. lemon juice or grain vinegar |
H |
1 Tbsp. honey |
N or (Check product for ingredients) |
½ tsp. ground dry mustard seed or 1 tsp. prepared mustard |
pinch of salt |
|
F or N |
1-1/2 cups olive, or combination of olive and vegetable oil, or vegetable oil |
In blender, beat egg until thick.
Add lemon juice or vinegar,
honey, mustard and salt. Beat well.
Slowly add oil in a stream, constantly beating
at slow speed. Do not over-beat once mayonnaise is
thick, as it will cause it to separate.
Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
FOOD CATEGORY | INGREDIENTS |
---|---|
2 Tbsp. ground dry mustard seed |
|
G |
2 Tbsp. flour |
½ tsp. turmeric |
|
½ tsp. ground ginger |
|
G |
½ cup grain vinegar |
½ cup water |
|
H | 1 tsp. honey |
Mix mustard, flour and spices together.
In a separate
bowl mix vinegar, water and honey together.
Combine
dry and liquid ingredients.
Put in a saucepan and
bring to a boil, then lower heat and simmer for
a few minutes.
Pack in glass jar. (See Canning Tips above.)
FOOD CATEGORY | INGREDIENTS |
---|---|
F | 5 pounds plums or fresh Italian prunes |
F | 3 apples, quartered (not peeled) |
G | 2 cups white or rice vinegar |
2 2-inch cinnamon sticks |
|
F | 2 tsp. whole cloves |
2 tsp. whole allspice |
|
F | ½ tsp. mace |
H | 3 to 4 cups honey |
1 tsp. salt |
Put plums, apples and vinegar in a saucepan and
simmer until the fruit is tender, stirring often
so the mixture doesn’t stick to bottom of pan.
Put mixture through a fine sieve.
Return to saucepan.
Place whole spice ingredients in a large tea ball
or spice bag.
Add honey, spices and salt to sauce. Simmer slowly until thick, stirring often. Remove
spice bag.
Follow directions for canning in glass jars under Tomato Catsup.
Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
FOOD CATEGORY |
INGREDIENTS |
---|---|
6 cups young (6 inch) cucumbers |
|
1 medium sized red onion |
|
1/4 cup salt |
|
G or F |
3 cups white grain vinegar or cider vinegar |
H | 1-1/2 cups honey |
1 Tbsp. mustard seed |
|
1/2 tsp. celery seed |
|
4 or 5 whole cloves |
|
1/2 tsp. tumeric |
Thoroughly wash, dry and remove ends of cucumbers.
Slice in 1/4 inch thick slices. Place in a non-metal bowl.
Remove outer layer of onion. Finely chop and add to sliced cukes. Or, thinly slice onions. (The thinly sliced onions are good on sandwiches!)
Add the salt and mix everything well.
Cover and let stand for 3 hours, or chill overnight.
When ready to process:
In a colander, rinse the cucumbers and onions thoroughly. Drain.
Prepare glass canning jars and lids.
In a large saucepan add and mix together the vinegar and honey.
Place the cloves, mustard seed, and celery seed in a teaball and place in the vinegar/honey mixture.
Add the tumeric.
Heat to boiling, stirring often. Boil for 4-5 minutes.
Stir in the cucumbers/onions.
Heat just until the syrup begins to bubble, stirring often.
Turn down to low, immediately place in jars, seal, and turn upside down to cool on counter. Further processing is not necessary.
Yield: 4 pints.
FOOD CATEGORY | INGREDIENTS |
---|---|
F |
1 can Muir Glen Organic Tomato Paste |
H |
honey, to taste (approx. 1 tsp.) |
G or F |
rice or grain vinegar, or cider vinegar, to taste (approx. 1/2-3/4 tsp.) |
salt, to taste |
Mix tomato paste with water to desired consistency.
Add remaining ingredients and mix well.
FOOD CATEGORY | INGREDIENTS |
---|---|
Sy (Check product for ingredients) |
1 10 oz. pkg. firm tofu |
¼ cup safflower oil |
|
G | 2 tsp. distilled vinegar |
1 clove garlic, minced |
|
1 tsp. dry mustard |
|
½ tsp. salt |
Put all ingredients in a food processor and blend
until very smooth.
Drizzle in the oil, mixing just
long enough to blend.
Cover and refrigerate.
This recipe is neutral for everyone!
FOOD CATEGORY | INGREDIENTS |
---|---|
10 tomatillos |
|
½ cup water |
|
2 Serrano chilies with seeds, minced |
|
¼ cup fresh cilantro, chopped |
|
¼ tsp. salt |
|
¼ cup finely diced white onion |
Husk tomatillos, rinse, then poach in the water
until soft.
In blender or processor puree the cooked
tomatillos, chilies, cilantro and salt.
Scoop out
into a bowl and fold in the onion.
Makes 2 cups.
FOOD CATEGORY | INGREDIENTS |
---|---|
1 large tomato, finely chopped |
|
1-2 small fresh chili or hot red peppers (personal choice) |
|
1 clove garlic, finely minced |
|
¼ cup sweet onion or green onion, finely chopped |
|
1 Tbsp. fresh cilantro, chopped |
|
F or N |
1 tsp. lime juice or vinegar |
Mix all ingredients in a bowl. Serve chilled.
Serves 2-3.
Add 1 cup cooked (or 1 8-oz. can) black beans to above ingredients.
VARIATIONS:
Substitute cooked or canned pinto, pink or small red chili beans for black beans; or use combination of two or more types of beans.
Add ¼ cup grated cheddar or cotija cheese (D). Mix well.
|
---|
FOOD CATEGORY | INGREDIENTS |
---|---|
10 pounds ripe Roma tomatoes |
|
3 sweet red peppers, seeded |
|
3 onions |
|
3 cloves garlic (or desired to taste) |
Chop above ingredients, then simmer
until soft.
Put through a fine sieve.
Return
to saucepan and continue to simmer until reduced
by one-half, approximately 30 minutes.
FOOD CATEGORY | INGREDIENTS |
---|---|
2 2-inch sticks cinnamon |
|
1 tsp. celery seed |
|
1 tsp. whole cloves |
|
1 tsp. allspice berries |
|
1 tsp. exotic mix sweet peppercorns |
|
H | 1 cup unrefined, raw honey |
G | 1 cup white or rice vinegar |
1 Tbsp. salt |
|
2 tsp. paprika |
|
¼ tsp. cayenne |
Place whole spices in a large tea
ball or spice bag and add to sauce.
Add remaining ingredients. Simmer slowly until
very thick, stirring often. Remove the tea ball
or spice bag when desired flavor is achieved, approximately 2 hours. If necessary, continue to cook down until thick. (Overcooking spices will tend to make it taste bitter.)
To can in glass jars: Heat clean mason jars in
oven at 150 degrees. Prepare lids in hot but not
boiling water on stove. When jars are hot, pour
catsup in them, secure lids and caps. Turn jars
upside down, placing on towel on counter, until
cooled. This helps to ensure lids will seal.
Note: Double recipe, using 25 pounds tomatoes,
to make approximately 10 pints. This is a time
consuming but delicious recipe.
Hint: If short on time,
simmer then let set until the next day, repeating
simmering process each day, until cooked down to
the desired thickness. Can in jars.
Substitution suggestions:
Cider vinegar (F) may be used in place of grain vinegar.
Cloves may be omitted, though this will alter the spice flavor some.
Organic raw sugar may be used in place of honey.
Remember ~ Recipes are coded for the
BASIC food intolerance categories.
REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
The basic recipe was given to me over 30 years ago, by my late mother-in-law, Clara Baldwin. I have no idea where she found it. The original probably called for sugar and we adapted it, using honey instead. I also adapted the original for my idea of a better product, which is what you find here.
FOOD CATEGORY | INGREDIENTS |
---|---|
F |
2 lemons |
1 quart tomatoes |
|
F |
1 pint apples |
F |
1 cup fresh pineapple |
H |
2 cups honey |
Peel the lemons; thinly slice; remove seeds.
Place lemon slices in a dutch oven and simmer until the rind is very soft. Set aside.
Peel the tomatoes by dipping them in boiling water for 5 seconds. The skins will slip off easily. Chop tomatoes in about 1 inch pieces.
Peel the apples; core and dice.
Dice peeled and cored pineapple.
Add the tomatoes, apples, pineapple and honey to the lemons. Stir to mix evenly.
Heat on simmer and cook
until thick and clear, stirring often to keep from burning.
Pour into hot, sterilized jars and seal.
Garnish for seafood:
FOOD CATEGORY | INGREDIENTS |
---|---|
F | 1 cup fresh pineapple, chopped |
F | 1 cup fresh mango, chopped |
1 to 1-1/2 tsp. ginger root, minced |
|
1 tsp. fresh cilantro, finely chopped |
|
F | 1/4 tsp. balsamic vinegar |
1/4 tsp. maple syrup |
|
Sy (Check product for ingredients) |
1/8 tsp. tamari soy sauce |
Remove core and bark from pineapple. Finely chop. Place in bowl.
Remove skin from mango. Finely chop and add to pineapple.
Scrape skin from ginger root. Hint: Use a spoon to scrape. Finely mince and add to fruit.
Add chopped cilantro. Mix well.
Add vinegar, maple syrup and soy sauce. Mix well.
Use immediately or chill until ready to use.
To serve: Spoon over seafood just before serving.
Yield: 2 servings.
Substitutions: If fruit or soy must be avoided:
Use a couple types of melons, such as cantelope and casaba or honeydew (N) to replace fruit.
Rice vinegar (G) may be used instead of balsamic vinegar.
Omit soy sauce and lightly salt using Celtic sea salt (N).
Remember, substituting original ingredients will alter the flavor of the original recipe!
FOOD CATEGORY | INGREDIENTS |
---|---|
10 cups zucchini, chopped |
|
4 cups sweet onions, chopped |
|
1 red pepper, chopped |
|
5 Tbsp. Celtic salt |
|
F or G |
2-1/2 cups vinegar |
H |
2 cups honey |
2 tsp. celery seed, ground |
|
1 tsp. coriander |
|
1 tsp. tumeric |
In a bowl mix the zucchini, onions and red pepper together.
Sprinkle salt over the top and let sit overnite.
In the morning rinse in cold water; drain well.
Place in heated canning jars, leaving room to fill with pickling syrup.*
In a saucepan mix the vinegar, honey, and spices. Heat to boiling, then turn down to simmer for 1/2 hour, stirring often.
Pour
the hot pickling syrup into jars, filling to within 1/2 inch from top of jar.
Seal with hot lids. Turn jars upside down on counter (to seal) until completely cooled. (It is best to wait 24 hours before moving.)
* Canning Tip: Heat clean canning jars in oven at 150 degrees. Pull out one at a time to fill. The jars will be the right temperature for sealing without the hassle of keeping them heated in hot water.
Yield: Approximately 8 pint jars.
Remember to: REFER TO THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS AND THE FOOD SUBSTITUTIONS LIST
FOR ALTERNATIVE INGREDIENTS.
|
||