DIY - Taco Seasoning

I enjoy mexican foods any time of the year.  When I make it myself, I don't really make what some would deem "true" mexican foods but rather the classic, americanized idea of tacos and taco salad and the wonderful variations that come from this.  This seasoning mix adds some great punch to any choice of meat, soup or to sourcream/cream cheese to make a dip.


I know some would ask "why bother?" when you can buy a $1.00 package mix.  Buying it is certainly easier indeed but I am learning that "easy" is not always "better".   The primary reason I made it was because I did not like what I saw in the ingredient list of the mix I did buy for $1.00...reason enough for me.  Some of you might like to do it just so you can say "I did it!".  Others of you might just be curious enough to try.  As is true with most of life, even the simple things (like this seasoning) taste better when you take time to do it yourself.  Whatever your reason, if you try it, I have no doubt you will enjoy it so much that you will make it again once your mix is gone!! 


This recipe was inspired by Emeril's Southwest Seasoning however I have cut down on the spice to accomodate my family's milder taste buds.  I think it still has a great kick to it for "family- friendly" food.

DIY Mexican Seasoning

2 Tbsp chili powder

2 Tbsp paprika

1 Tbsp ground coriander
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp sea salt
2 tsp cumin
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper


Warning: before needing this mix for a recipe, you may be required to go shopping first to ensure you have enough of the specific spices =)

I would highly suggest pulling out all your spices needed for this recipe and lining them up on your work surface along with sufficient measuring spoons (this may require a trip to your grocery store or bulk food store to get enough of each spice first).  Use a large bowl with a flatter surface, or even a plate lined with parchment paper (or even regular clean paper).  Measure out all your spices onto the plate/bowl placing each new spice in a different spot*.  Once all the spices have bene measured, mix and store in a "DIY" jar!* This makes approximately just over 1/2 cup of taco mix
.
Use 1 - 2 Tbsp seasoning for 1 lb ground meat or as desired. *


Cook's Notes:
Combining ingredients:  I learned from a wise chef, that when mixing spices such as this or making a curry, it can be easy to forget which spice was added if you just dump them in randomly into a jar.  One tip she suggested was using a larger bowl or even a plate ( line with parchment paper to allow you to pour it easily into a smaller jar once you are done), and dump each spoon in a separate place so you can see where each item is and if it is two or three measurements there already.  I do this and not only does it make sense, it makes it quite beautiful too!

Measurement Conversions:

1 Tbsp = 3 tsp

4 Tbsp = 1/4 cup

The Labeller: I'll be the first to admit this item is completely unnecessary in life, but when you have one....so fun!!  Makes all those efforts to do things yourself so much more complete, professional and fun!  I would hate to be without mine.

How to use the seasoning:

1. Add to ground beef for taco meat.

2. Add to soup for a taco soup flavour (ground beef, tomatoes, corn, beans, beef stock, seasoning as desired).

3. Add to cream cheese/sourcream mix for layered taco dip.

4. Use as a run on chicken, fish, beef or pork and grill.

Naturally Sweet Ketchup

Let me start by saying I have mixed thoughts on making my own ketchup and if you think I have gone too far now, so be it.  I have heard of others making it from scratch and thought it was crazy to go to that extreme.  At this point in life, we really do not use much ketchup any more.  But with the BBQ season starting, it has become the base for some BBQ sauces I am attempting as well as some tomato sauces I am trying.  And given there is a LOT of sugar in just a little bit of ketchup (like almost 1 tsp of sugar in just 3 tsps of ketchup), I figured trying my own recipe was worth it .  AND to my surprise, and that of my many guinea pigs who have tried it, it is really good and really simple.  It actually tastes like a tomato-based condiment rather than just a sweet red sauce.  So I would encourage you to give it a try and taste and see what a difference homemade makes (Jenn's ketchup is on the right in the picture above).

Jenn's Naturally Sweet Ketchup

1-5.5 oz can of tomato paste*
1/4 cup pure maple syrup or apple butter*
1/2 cup water
1 Tbsp white vinegar
1/2 tsp sea salt
* = see cook's notes

Mix all the ingredients together and keep in the refrigerator until ready to use. Yields 1 3/4 cups of ketchup.

Cook's notes:
Make sure your tomato paste does not have added sugar in it.  READ the ingredient list, don't just look at the calorie label as tomatoes themselves offer natural sugar. 
If using maple syrup, please only pure maple syrup.  It will still raise your blood sugar so if that is a concern, you may prefer to use the apple butter (wellesley brand).  I don't have specifics on the glycemic index (GI) of the syrup vs apple butter but I know when doing the 8 week challenge, maple syrup was not allowed and apple butter was so I am assuming from that, the GI of apple butter is lower and therefore better for your body.  Your choice.  I have made both ketchup options and they don't really taste much different.
I don't know exactly how long this ketchup will last in your fridge because I usually have used mine up in a week or two.  Assuming it does not get contaminated from food/germs, it should last fairly long as the Heinz version does not have any preservatives either (other than a lot of sugar) and it lasts forever!

If you would like to know more about glycemic index, check out the link below.

http://www.whfoods.com/sitesearch.php