Spicy Ketchup Recipe

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii Boneless Meat Exporters

Diabetic Exchange  

Test Kitchen Approved

TOTAL TIME: Prep: 30 min. 

Cook: 1-1/2 hours + chilling 

MAKES: 16 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 pounds tomatoes (about 11 medium), coarsely chopped
• 1 cinnamon stick (3 inches)
• 3/4 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon whole allspice
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 cup red wine vinegar
• 1-1/2 teaspoons smoked paprika
• 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened. Buffalo meat

Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.

Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.

Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency, stirring occasionally. Discard spice bag.

Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week. Yield: 1 cup. Halal meat exporters

Nutritional Facts

1 tablespoon equals 46 calories, 1 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch. Frozen Meat

Originally published as Spicy Ketchup in Taste of Home June/July 2015

Gyro Meat

Gyro Meat

by Shaye

I got this recipe from the newspaper years ago, and make it frequently. I serve it with my cucumber yogurt sauce, which I'm also posting. Be warned- It is very garlicky. Also, use less pepper if you're using all beef instead of lamb.

INGREDIENTS  SERVINGS 6-8

• 1 lb lean ground lamb (I frequently grind the lamb in my food processor or meat grinder and sometimes add beef)
• 2 cloves garlic (crushed)
• 1 1⁄2 teaspoons dried oregano (crushed)
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3⁄4 teaspoon pepper

DIRECTIONS

Combine ingredients in a bowl, and shape into 1/2 inch thick patties.

Broil 8-10 minutes until no longer pink.

Slice thinly and serve with pita bread, sliced tomatoes, thinly sliced onion, cucumber yogurt sauce.

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