Archive for the ‘Condiments’ Category

Hand-Chopped Cilantro Pesto Picture Directions

Sample recipe page with step-by-step pictures with link to hand-chopped cilantro pesto picture book directions

Last post showed how to make hand-chopped basil pesto, which is a great way to make pesto if you don’t have or don’t like to clean a food processor – and I fit squarely in that second category. I have to say, having put together the hand-chopped basil pesto directions and now this zesty twist on that recipe that just substitutes fresh cilantro for basil, I’m an even bigger fan of the hand-chopped method both because it avoids the need to have or to clean a food processor and because of its more robust, nutty texture. And just like basil pesto, cilantro pesto goes great on pasta, rice, grains, sandwiches, fresh or cooked vegetables, or with meat, chicken or fish. Imagination is your only limit!

Here are ingredients needed to make hand-chopped cilantro pesto: 1 Bunch Fresh Cilantro, 4-5 Garlic Cloves (even though I used packaged peeled garlic cloves, as shown below, the picture book directions also show how to prepare and chop garlic from a fresh garlic bulb), Handful of  Your Favorite Nuts, 1/2 Teaspoon of Salt, Crunch of Black Pepper, Grated Parmesan (or other) Cheese, Olive Oil, Apple Cider (or any) Vinegar.

Ingredients needed to make hand-chopped cilantro pesto with link to hand-chopped cilantro pesto picture book directions

Here’s what you need for equipment: Water Basin, Cutting Board, Strainer or Colander, Large Sharp (Chef’s) Knife, Bowl, Large Spoon.

Equipment needed to make hand-chopped cilantro pesto with link to hand-chopped cilantro pesto picture book directions

Click this link or any picture on this page for complete picture book directions – and enjoy!

Sample Hand-Chopped Cilantro Picture pages with link to full picture book recipe.

Next post: nutty cilantro pesto made with a few added ingredients

Quick & Zesty Homemade Ranch Dressing – All in Pictures

As you can see in the graph below, Ranch Dressing was the number 2 most sold condiment in the US between 2019 and 2021. I can’t imagine that position has changed in the meantime.

The Quick & Zesty Ranch Dressing you see here is what I call a “base recipe” from which you can improvise however you like – flavor rules! – and I’ll provide guides about how to do that soon. The ingredients, shown below, needed to make this Ranch Dressing are all commonly found, require no cutting or chopping and are a lot more wholesome…

…than the ingredients you typically see printed on labels of store-bought Ranch Dressings, like those shown below. (By the way, the mayonnaise I’m using, far left in the picture above, is homemade, which you can see how to make by clicking this link. The yellow comes from added turmeric powder.)

Once you have the ingredients good to go, all you have to do is put them together,…

…mix them well and then let the dressing rest in the refrigerator for at least 30 minutes to bring out the full flavors of herbs and spices you use.

Click this link or any picture on this page for picture book Quick and Zesty Ranch Dressing directions, and enjoy!

Homemade Tomato Ketchup: “Super” Easy, Fully Flavorful, All in Pictures

As shown in the Statistica graph below, ketchup was the number 3 selling condiment in the US between 2019-2021. I can’t imagine that’s changed between then and now.

At the same time, as shown in the images of store-bought ketchup nutrition/ingredient labels below, most of those store-bought ketchups contain about 1 teaspoon of sugar per tablespoon of ketchup (3 teaspoons = 1 tablespoon).

Through most of my adult life, I’ve backed off ketchup mostly because I found it too sweet. But then, not too long ago, I found a sugar-free ketchup at a fresh food market in Easton, Pennsylvania. And though I loved the taste: fresh, zesty and rich tomato flavor, I wasn’t too hot on the price, something like $8.00 for the bottle you see below – and I found that price consistent for similar sugar-free ketchups on other store shelves across the country.

So, how ’bout I learn to make it on my own?

First step, find a decent recipe on line, like the one you see here from Tastes Better From Scratch.

As noted in red above, though the recipe above looks perfectly fine (thanks, Lauren!), I improvised (any recipe is only a guide) by:

  • using crushed tomatoes because I like that better than tomato sauce
  • cutting the sugar amount from 4 tablespoons to one tablespoon
  • skipping water – no flavor – and because I used a can of crushed tomatoes (14.5 ounces) that was almost twice the size of the 8 ounce can of tomato sauce called for in the recipe above
  • cutting out the salt because I didn’t think it needed it
  • skipping the onion powder because I didn’t have it on hand and, instead, used 1 full teaspoon of garlic powder
  • added 1/4 teaspoon of ground clove because I love that flavor
  • skipped the red pepper/hot sauce just to find out how the ketchup would taste without it – I could always add either later

Bottom line: here’s what I came up with that’s “super” easy to make (no cutting needed), low in sugar and salt, and, most importantly, fully flavorful – that you can see how to make by clicking this link!

Designed by Free Wordpress Themes and Sponsored by Curry and Spice