Pumpkin....

It is that time of year...a million pumpkin recipes emerge onto the interwebs and we all start drinking and eating pumpkin like it may never ever grow again. So...in light of the season...here is my contribution to the pumpkin season.

Maple Pumpkin Granola

• 1 C. Almonds, sliced
• 1 C. Almonds, chopped (I just use whole almonds and throw them in the food processor and pulse a few times)
• 1 C. Pecans, chopped (again, pulse whole pecans in food processor)
• 3/4 C. Pumpkin seeds (pepitas)
• 1 C. Coconut Flakes/Slivers (not the powdery stuff...the bigger flakes)
• 1/4 C. Coconut flour
• 1/2 C. Pumpkin puree
• 1/3 C. Maple Syrup (the real stuff, not pancake syrup)
• 3 Tbsp. Coconut oil, melted
• 1/2 tsp. vanilla extract
• 1 tsp. Pumpkin Pie Spice
• 1/2 C. Dried Cranberries, optional
• 1/2 C. Chopped Dates, optional 

1. Preheat oven to 325 degrees.
2. In a large bowl, mix the first 11 ingredients together until well mixed and all nuts are coated.
3. Spread mixture evenly onto a parchment lined baking sheet. Bake for about 15 minutes, stirring about half way through, or until golden brown.
4. After removing from oven, mix in cranberries and/or dates, if using. Allow to cool for an hour or longer before putting into a air tight container. Granola will harden as it cools.

Note: My son is allergic to cinnamon, so we leave out the pumpkin pie spice. Feel free to modify as needed for your own health concerns. You can also use any nuts of your preference, as long as they equal 4 cups of nuts.

Enjoy!

Red all over....

So a while back I started making my own ketchup. I had had enough of searching tirelessly for ketchup that didn't contain ridiculous amounts of sodium, HFCS (high fructose corn syrup), red dye (WTH? it is made from tomatoes...is this REALLY necessary), insane amount of sugar and various other "natural" and unnatural ingredients.  Even Heinz's "Simply Ketchup" contains the ingredient "natural flavoring". What is that? What other flavor do you need besides tomato, onion, garlic and a little salt and sugar!? What the hell is "natural flavoring"...in KETCHUP!?

Anyway...I digress....I discovered, in my search for the perfect recipe (specifically one that I could make on the sly that the kids would never know it wasn't Heinz) that many of the homemade recipes value the "homemade" taste. Well...in my house...homemade taste means it won't be eaten. I needed to come up with something that tasted like the real thing...but made with real ingredients.  I finally took to the kitchen with a "Top Secret Heinz" recipe and modified it...cuz that's what I do...I modify other people's perfectly good recipes into something I feel good about giving my family. So here it is...the super secret (not really) Faux Heinz Ketchup recipe. Super easy...super yummy...and is as close to the real deal flavor as I have been able to get it.

"Heinz" Ketchup

• (4) 6 oz cans of organic tomato paste
• 1/2 C honey
• 2 C distilled vinegar
• 1 C water
• 2-4 Tbsp sugar (I use 4, but start with 2 and modify to your tastes. I also use an organic cane sugar)
• 3 tsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder

1. Combine all ingredients in a medium/large sauce pan. Make sure to whisk all ingredients until smooth. At this point, it will seem thick enough and like you are done. EXCEPT...at this point...the seasonings will still be grainy and the texture will be all wrong.
2. Heat over medium heat until it comes to a "boil".  Because of the thickness...it will merely splatter (make sure you have a splatter guard or a lid that you can set mostly over (do not cover completely) so your kitchen isn't covered in ketchup - learned the hard way). Reduce the heat to a simmer (low) and allow to simmer for about 20 minutes...stirring frequently so it doesn't burn to the bottom of the pan.
3. Remove from heat and allow to cool.  Pour into a clean Heinz bottle so your kids have no idea they are eating a healthier version.
4. Enjoy life...smile frequently...giggle quietly to yourself as you watch your kids enjoy burgers and sandwiches and fries...with homemade ketchup. :)

This makes about 2 quarts. It is easily halved or quartered. Unless you are a HARD CORE ketchup eater you will not want to attempt doubling as it generally doesn't last long enough. That being said, if you need to make more, or you would like to make a bunch and then jar it and process it properly to keep longer...make batches at the amount listed above OR double the recipe except for the honey...you will want to only increase the honey by half each time you double. IF it is not sweet enough, add 1/4 C of honey at a time to increase the sweetness to your desired flavor.

For a fun alternative:  Heinz has recently come out with a balsamic version of their ketchup...YUM! Sounds awesome! I can honestly say I have no idea what it tastes like but I have heard it is delicious AND I have been dying to try it...sooooo...yes, I made my own. Simply make the above recipe but add 1/4 C of your favorite balsamic vinegar to the mi before the cooking process. IF it is not vinegary enough, add another 1/4 C and allow it to simmer another 5 minutes before cooling.

Enjoy!