We have all been raised eating the most popular condiment, Heinz Ketchup.  Along with that I was raised with Campbell’s canned soup.  Now being ‘that’ mother that feels like I should make everything by scratch to avoid the unnecessary additives, MSGs etc., homemade soup is ‘no-brainer’ but ketchup was one of the all-time favourites that I never tackled until now.

I found this recipe on blog site called, Serious Eats Recipes.  The Sauced: Homemade Ketchup recipe is Joshua Bousel invention.  He writes condiment and grilling recipes and also has a blog called The Meatwave.

Here is his recipe.  It is easy and the ingredients are easy to find in most kitchens.  What I have done is make, place into nice little bottles or jars and give some to my friends and family (labelling an expiry date).  It will last in a sealed glass container and stored in refrigerator for up to a month.  So be popular and give what you don’t think you will use in the month to others.  It is always a hit!

A classic pancake recipe to have on hand.

Can blend the night before and have ready in fridge to make pancakes.

If preping the night before, add berries to batter (if wish) right before frying pancakes.

Serve with apple sauce, syrup.  Great to cut up and take along as a snack for babies.

Try adding some flax seeds to the flour or experiment with different kinds of flours (just adjust amount of flour mixture you add into the wet ingredients to achieve the right consistency for pancakes).

Combine dry ingredients together:

• 1 1/2 cup flour
• 1 or 2 tbsp sugar
• 3 tsp baking powder
• 1/2 tsp salt

In blender: mix

• 1 egg
• 1 3/4 cup milk
• 2 tbsp oil or melted butter
• drop of vanilla

*Can add berries, if wish.

Add the dry ingredients spoonful at a time and blend until the right consistency to pour into hot non-stick skillet to form small toonie-size pancakes.

Assemble these in a flash before work or the night before. Bake them for dinner while you play with the kids. A simple green salad completes the meal.
Super easy, use what is in the fridge and create a perfect little meal for lunch or dinner.  Great picnic food plus easy bring along snack that fills the hungry stomachs on that long car ride outing.

A version that was originally published in Canadian Family Magazine September, 2007
serves:12 servings
time:40 minutes, plus the bread needs to soak up the egg mixture for at least 2 hours or overnight.

Ingredients

• 4 cups cubed whole wheat bread (for extra flavour, bread cubes may be toasted)
• 1 cup grated Gruyère cheese (can use other kinds of hard cheese – cheddar, mozza, provolone etc.)
• 1/2 cup roughly chopped baby spinach
• 4 oz cooked ham, divided into ¼-inch cubes (or any leftover cooked meat – chicken, beef or luncheon meats)
• 5 eggs
• 1 3/4 cups milk
• 1 tsp kosher salt
• 1 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Directions

1. Toss bread, cheese, spinach and ham together in a bowl. Divide evenly between 12 greased muffin cups.
2. In a bowl, whisk remaining ingredients together. Pour egg mixture evenly over bread. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Bake in a 350°F oven for 20-25 minutes or until set. Let cool 5 minutes before removing muffins.