Larissa Lyons - Recipes for Bodacious Basics

Bodacious Basics

Easy-to-make and good-for-you recipes for basic staples most every household currently buys, often laden

with chemicals and unpronounceable ingredients. Give one or more of these a try --

your pocketbook and body will thank you (and your taste buds will likely rejoice).

Mr. Lyons' Homemade Ketchup
original recipe from my hubby! >^..^<

1 6-oz can of tomato paste
1½ 6-oz cans of water
2 Tbl. honey
1 Tbl. molasses
4 Tbl. white vinegar
1 t salt (or more, to taste...we argue about this one!)
¼ t onion powder
¼ t garlic powder
(for spicier ketchup add 1/8 t paprika)

**Combine in electric blender on high & chill…makes about 20 oz**

Because of food sensitivities, regular store-bought ketchup doesn't work for me. I went several years saving ketchup for special occasions only (& this is a girl that used to pour it over *everything*). Oh, how I missed Hunts! My super-sweet husband took it upon himself to find and tweak recipes for both mayo and ketchup, so I could enjoy them again! I hope you do, too!

Mr. Lyons' Homemade Mayo

(more along the lines of Miracle Whip than traditional "mayonnaise")

We store ours in a medium mason jar, and he often doubles the recipe. I'm not sure how long it'll keep because it's always gone before it goes bad. Since the egg is raw, we use "happy eggs" - our term for eggs that come from organically-fed, free range chickens. May all your eggs be happy eggs!

1 Egg
½ t minced garlic
1 Tbl. lemon juice
1 t honey
1 t prepared yellow mustard

3/4 c vegetable oil (canola, safflower, or olive)

1 pinch of salt (& pepper) to taste

Combine the egg, garlic, lemon juice, and mustard in the blender. Blend (without the oil!) until smooth. Then, blend on low speed while pouring the oil into the blender in a fine stream as the mixture thickens.

Tangy French Dressing

Combine dry ingredients:

1/4 T chopped, dried onion
1/2 - 1 t dry mustard
1/2 - 1 t paprika

1/2 t garlic powder

1/2 t celery seed (or powder)

Combine wet ingredients:

2/3 c safflower oil

1/4 c honey

1/3 c vinegar

1 1/2 t molasses

2 T tomato sauce (or ketchup!)

Put everything in a 16 oz. bottle and shake. Store in the fridge. We use this instead of store-bought dressings full of unpronounceable gunk. :)

Homemade Spaghetti Sauce

In your trusty ole Crock Pot, glop in the following:

6-8 cups blended fresh tomatoes*

1 T dried onions (or more, if you’re using fresh)

½ t minced garlic

1/4 cup olive oil

1T dried oregano

1 T dried basil

1 T salt

1six-ounce can tomato paste

Stir everything together, then heat on low for 2-3 hours. This freezes really well, but when it’s time to reheat, we usually like the texture best if we add in another can of tomato paste. We often get three servings out of this (& Mr. Lyons adds, "and then we have sex"...funny man, doesn’t he know I only kiss him when he doesn’t taste like onions?). Enjoy!

*This equates to approximately 15-20 good-sized Romas or less if you’re using larger tomatoes. After washing, I typically quarter these and then put them in the blender a few at a time. You don’t need to pulverized them completely, leave them somewhat chunky depending on how you like your sauce.

Mr. Lyons' Homemade Syrup

While not as good for you as pure honey or maple syrup, this quick and easy homemade version is loads better than the store-bought stuff with the over-inflated price and boocoos of added crap none of us need!

To make 1 quart (32 oz):

3 c white sugar

1 c brown sugar

1/2 t vanilla extract

1 t maple or cinnamon extract

1/4 t almond extract

Dissolve sugar in water over med-high heat. Boil for one minute. Allow mixture to cool, then add flavoring and extracts.

For slightly thicker syrup, use less water, or add 1/4 c honey.

Store in a glass jar. Following soon...the homemade french toast we pour it on!

This one's repeated here, just for grins:

Larissa's Homemade Chocolate Syrup

(goes great with Homemade Ice Cream)

Place the following ingredients in a medium saucepan:
1 cup sugar
1/2 cup cocoa
1 square of unsweetened chocolate (optional, but makes it richer!!)
3/4 cup water
dash of salt

Over low heat, stir until melted and thicker...about 5-7 minutes. Remove from heat and add 1 t vanilla, then refrigerate in glass jar. Delish over ice cream or in milk.

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