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HOMEMADE BUTTER

Making homemade butter is quite possibly the most easiest thing you can do in the kitchen. Don’t let the idea of having to go buy cheesecloth and use it scare you. In fact you can find them at pretty much any grocery store. Or you can find better quality ones that you can use over and over again on Amazon.com; which is what I do. It’s extra rewarding to make your own homemade butter especially when it only takes 15 minutes start to finish.

If you have access to heavy cream from a dairy farmer, then even better. You can save a decent amount of money especially for large families if you make your own butter especially if you’re buying a good quality block of butter at the store. Usually I buy grass-fed butter at the store. It has a lot more flavor, it never gets super hard so it’s easy to spread on bread and it softens very quick to room temperature when you want to bake. It’s also a lot healthier for you containing healthy fats because the animal is eating grass (what it normally would in the wild), not grain etc. You really are what you eat.

When you don’t have a punching bag to let out some aggression, you can squeeze and knead the liquid from the butter. It really is a great stress reliever LOL! I mean, it does help. Anyways, making homemade butter doesn’t have to end at just plain butter. You can control the amount of salt you put into it, which is perfect for those who like salted butter but have to watch their sodium intake. And the best thing of all, making different flavors for all sorts of purposes like melting on top of your favorite cut of steak. I’ll be sharing some flavor ideas very soon. So be on the lookout!


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HOMEMADE BUTTER
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cup
Ingredients
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Instructions
  1. Fold the cheesecloth into two layers.
  2. Whisk the heavy whipping cream on high speed with an electric stand mixer for about 10 minutes until the pale yellow butter starts to separate from the liquid.
  3. Transfer everything into the lined strainer. Gather the cheesecloth around the solids and knead the butter to form a ball and squeezing out the excess liquid.
  4. Rinse well under cold water. Remove from cheesecloth and pat dry with paper towels.
  5. Season the butter with salt and use the back of a spoon to fold it in until everything is well incorporated. Taste a tiny bit to gauge the salt contents to your preference.

HOMEMADE MAYONNAISE

Ever look at the ingredients list of your favorite mayo? Especially the ones that claim to be “Olive Oil Mayonnaise” that still use other oils more than actual olive oil? LOL What’s the point, right? Mayo is actually kinda pricey at the store for crap quality ingredients and who doesn’t like homemade anything, anyways? Here’s a quick homemade mayo for you. That way you can use whatever oil you like most and control what goes in it.

This is important: with most oils make sure you love the taste on it’s own. Most cheap oils will make the mayo taste bitter! I personally love using grapeseed oil because it hardly has a taste at all and you’ll never taste bitterness. Once you’ve mastered this in the making, feel free to add your favorite spices as you can really make some awesome spreads with it. Enjoy!


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HOMEMADE MAYONNAISE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. In a standing mixer with the whisk attachment add the egg yolk, lemon juice, white wine vinegar, dijon mustard, and sea salt.
  2. Whisk everything for about 30 seconds until everything is blended to a bright yellow color. With a rubber spatula, scrape down the sides if you have to.
  3. Continue whisking on medium speed and start pouring the extra virgin olive oil very slow creating a very thin stream, about 1 teaspoon at a time until you've used about a 1/4 cups worth. Make sure everything is thoroughly combined before you pour in more each time.
  4. Then pour the remaining olive oil. As you see the olive oil accumulate on the sides, hold back the pour and allow the whisking to catch up and continue until you've finished pouring it all in. This should take about 8 - 10 minutes. At the very end scrape down the sides and whisk on high for 5 seconds.
  5. Store in a mason jar and keep refrigerated.

SLOPPY JOES

It’s SO easy to be lazy! But that’s not the kind of easy you want to get used to. It’s time to get used to easy HOMEMADE meals. Use real ingredients, no preservatives and control what you put into your food. Sure, homemade food can be high in calories of sugar, carbs and poor fats. Even too much protein, not enough fiber. But we can make healthier options and use moderation to compromise. Sloppy Joe’s CAN be healthier without losing it’s unforgettable flavor. Without a doubt this is the best I’ve ever had. I spent a few times getting it right and it was well worth it!

Here I made a traditional Sloppy Joe using ground turkey instead of beef. I’ve made this a few different ways including with all ground beef and I’ll be straight up honest with you… there isn’t much of a difference. With the right spices you can really make a huge difference with the blandness that is ground turkey. I’ve made this using all 99% fat-free ground turkey breast and the consistency was a little tough in comparison but the flavor never changed. My favorite though is using the commonly found 6% fat ground turkey that you can find at any store. Basically, you can do whatever you want with it. Make it your own!


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SLOPPY JOES
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Instructions
  1. In a large skillet over medium-high heat saute the onion and carrot with the olive until softened. Add the garlic and ground turkey, breaking it up with a wooden spoon and stirring until it's about half way cooked through.
  2. Toss in the salt, cumin, chili powder, paprika, and diced tomatoes. Stir everything together, add half of the beef stock, tomato paste, ketchup, and worchestershire sauce then stir again.
  3. Reduce the heat to low-medium letting it simmer for about 5-7 minutes or until everything thickens.
  4. Lastly, stir in the other half of the beef stock and brown sugar. Allow everything to simmer until it thickens again.
  5. Serve with your favorite buns.

HOMEMADE TARTAR SAUCE

Tartar sauce tends to have a bad reputation for not being a healthy sauce. I’m sure it doesn’t help being associated with greasy, deep fried fish ‘n chips but I’m telling you it doesn’t have to be unhealthy at all. Like anything, use it in moderation. With my recipe you have an option to health-ify it. Plain Greek yogurt isn’t only a healthy sour cream replacement, you’d be surprise what you can do with it. In this case it can replace the mayo if you like. It’s my mission to make everything full of flavor so that no one ever feels like they’re left unsatisfied. You’ll be amazed how quick and easy this is to make. Try my Zesty Salmon Cakes with it!

 

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HOMEMADE TARTAR SAUCE
Servings
cup
Ingredients
Servings
cup
Ingredients
Instructions
  1. Make the tartar sauce in advance by combining all the ingredients together in a bowl.
  2. Cover it and place in the fridge for at least 45 minutes.

Zesty Salmon Cakes

Salmon cakes have never been healthier and easier! You’ll see how and why.

I’m certain this is another one of those dishes you often find in a upscale restaurant or at a beach front restaurant… you pay a pretty penny just for a couple salmon cakes on a crowded platter of greens with minimal tartar sauce that is likely some pre-packaged crap from who knows where. And not to spoil anything for you but the salmon is probably farm raised too because it’s cheaper. How about you make at least a dozen wild caught salmon cakes, save yourself a shit ton of money and you can always freeze half of them for future use? Sounds like a damn good idea to me. Plus it’s packed with good protein, fiber, nutrients, flavor and all that can make a heart happy and healthy.

If you want to make this gluten free you can replace the bread crumbs by using gluten free bread, cube it, bake it until they’re crunchy like croutons and pulverize them in a food processor until they’re all crumbs. If you’re looking to keep things low-sodium then don’t use the soy sauce. There’s plenty of flavors going on in this recipe you won’t miss it. Lemon is a great salt substitute. Also, for a healthier alternative make my Homemade Tartar Sauce. It’s incredible and much healthier, even tastes better. Plain Greek yogurt is a great substitute to not just sour cream in many cases but also mayo.

My favorite part about doing this food blog is encouraging people to get creative. You don’t have to eat the salmon cakes as is; you can really amp it up by serving it in a salad or crumble it up in a taco or even make it a salmon burger if you like with all the goodies you like on a burger. It’s about time we find healthier alternatives than just hamburgers and hot dogs for these warm days ahead. And I’m all for pushing it with this recipe. Let me know how it turns out for you!

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ZESTY SALMON CAKES
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