8 Foods That Are Better Homemade

There’s nothing quite like the unparalleled flavor of freshly squeezed orange juice, a spoonful of still-warm applesauce (stolen right from the pot), the intoxicating aroma of bread baking. Certain pleasures just can’t be bought from a store. Simply put, scratch-made food tastes better, costs less, and can be surprisingly easy to make.

Julia Child once said, “In cooking, you’ve got to have a what-the-hell attitude.” Armed with that spirit and a few simple ingredients, I’ve come to find that nearly everything in my kitchen is just better homemade.

Multicooker Apple Sauce

Use your trusty multicooker or pressure cooker to make an easy homemade version of a classic favorite: apple sauce.

  • Electric 9-in-1 Programmable Multicooker By Chefman Shop Now

Multicooker Applesauce

Use your trusty multicooker or pressure cooker to make an easy homemade version of a classic favorite: apple sauce.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 8
Calories 131kcal

Ingredients

  • 4lbapples of mixed varieties (about 8 large, we like a mix of Granny Smith, Golden Delicious, and Honeycrisp)
  • 0.5cupswater
  • 2tspfresh lemon juice
  • 0.5tspground cinnamon
  • 0.5tsphoney
  • 0.25tspsalt

Instructions

  • Peel and core apples using a Johnny apple peeler, then roughly dice them into bite-size pieces.
  • Add water, lemon juice, cinnamon, honey, and salt to a multicooker and stir to combine. Add apples and toss to mix.
  • Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.
  • Mash the apple mixture a few times with a potato masher, until the mixture reaches desired consistency.
  • 内容转移到碗里,让冷却completely. Stir in more cinnamon or honey, if desired, to taste.
  • Enjoy warm or cold. Store in the refrigerator for up to 7 to 10 days.

Nutrition

Serving:244g Calories:131kcal Carbohydrates:31.4g Protein:0.6g Fat:0.3g Sodium:77.8mg Fiber:5.5g Sugar:23.2g

Sunrise Citrus Wellness Shot

We could all use a little more wellness in our lives. This citrus shot will keep us all feeling our best, especially during cold and flu season. All you need is your favoritecitrus juicer.

Tip:Dark, richly-colored honey is prized for its higher antibacterial and antioxidant power. Buckwheat and manuka honey are some of the darkest available but if you can’t find them, any high-quality honey will work in this shot.

Sunrise Citrus Wellness Shot

We could all use a little more wellness in our lives. This citrus shot will keep us all feeling our best, especially during cold and flu season. All you need is your favorite citrus juicer.
Prep Time 5minutes
Total Time 5minutes
Servings 4
Calories 35kcal

Ingredients

  • 0.5cupsfreshly squeezed orange juice
  • 2tbspfreshly squeezed lemon juice
  • 2tbspdark honey, such as Buckwheat or Manuka
  • 0.5tspfinely grated fresh ginger
  • 0.25tspground turmeric

Instructions

  • Combine all ingredients in a small bowl and whisk thoroughly until honey is completely dissolved and mixture is combined.
  • Divide between shot glasses and enjoy immediately.

Nutrition

Serving:3g Calories:35kcal Carbohydrates:7.7g Protein:1g Fat:0.3g Saturated Fat:0.1g Unsaturated Fat:0.1g Sodium:0.5mg Fiber:0.7g Sugar:2.8g

Stone-Ground Mustard

Mustard: a trusted condiment favorite. Grab yourmortar and pestleand make this one at home next time!

  • White Marble Mortar and Pestle By RSVP International Shop Now

Stone-Ground Mustard

Mustard: a trusted condiment favorite. Grab your mortar and pestle and make this one at home next time!
Prep Time 5minutes
Cook Time 1day
Total Time 1day5minutes
Servings 3
Calories 72kcal

Ingredients

  • 6tbspbrown mustard seeds
  • 0.5cupswater (cold for mild mustard, hot for spicier)
  • 1.5tbspwhite wine vinegar
  • 0.5tspsalt
  • 0.5tspturmeric
  • 1tspsugar, or to your taste

Instructions

  • Crush mustard seed using a mortar and pestle until seeds just start to break, about 5 seconds.
  • Slowly add water and continue grinding the seed. Cold water will produce milder mustard and hot water will result in spicier mustard. Grind until the water is incorporated, leaving some seeds whole.
  • Add the remaining ingredients and continue grinding until the desired consistency is achieved. Store the mustard in a glass jar in the refrigerator for 24 hours before serving.
  • Mustard will keep for up to one year in refrigerator.

Nutrition

Serving:1g Calories:72kcal Carbohydrates:5.3g Protein:3.3g Fat:4.6g Saturated Fat:0.3g Unsaturated Fat:4.1g Sodium:142.9mg Fiber:1.7g Sugar:2.3g

Almond Milk

我们中的许多人已经远离了regular milk, we have all been searching for our favorite alternative. All you’ll need is ahigh-speed blenderand a nut milk bag or ultra-finecheesecloth.

  • High Speed Blender By Wolf Gourmet Shop Now

Homemade Almond Milk

我们中的许多人已经远离了regular milk, we have all been searching for our favorite alternative. All you’ll need is a high-speed blender and a nut milk bag or ultra-fine cheesecloth.
Prep Time 12hours10minutes
Servings 10
Calories 89kcal

Ingredients

  • 1cupsraw almonds (soaked overnight in cool water)
  • 5cupsfiltered water (less for thicker milk, more for thinner)
  • 1pinch sea salt
  • 1tbsphoney or maple syrup (omit for unsweetened)
  • 1tspvanilla extract (optional)

Instructions

  • Strain soaked almonds and discard soaking water. Add soaked almonds, filtered water, salt, honey, and vanilla (if using) to a high-speed blender and blend until creamy and smooth. Keep it running for at least 1 to 2 minutes.
  • Strain using a nut a milk bag or ultra-fine cheesecloth. Then squeeze until all of the liquid is extracted. Discard pulp.
  • Transfer milk to a jar or covered bottle and refrigerate. Almond milk will keep for several days, although it’s best fresh. Shake well before drinking, as it tends to separate.

Nutrition

Serving:1g Calories:89kcal Carbohydrates:4.5g Protein:3g Fat:7.1g Saturated Fat:0.5g Unsaturated Fat:6.3g Sodium:14.5mg Fiber:1.8g Sugar:1.9g

Sourdough Bread

Ahhh – bread baking. Everyone’s favorite quarantine pastime. If you haven’t tried making sourdough in yourDutch ovenyet, you’re in for a treat!

  • Signature Cast-Iron Round Dutch Oven By Le Creuset Shop Now

Tip:Sourdough starter can be made from scratch – or better yet – acquired from a friend. Any good “bread head” will gladly share their bounty. Once you have established or acquired your starter, you will need to feed it on a regular basis. The process is quite simple and can be done as little as once a week if the starter is stored in the refrigerator.

Homemade Sourdough Bread

Ahhh – bread baking. Everyone’s favorite quarantine pastime. If you haven’t tried making sourdough in your Dutch oven yet, you’re in for a treat!
Prep Time 4hours5minutes
Cook Time 55minutes
Total Time 5hours
Servings 9
Calories 108kcal

Ingredients

  • 0.75cupsprepared sourdough starter (ask a friend to “gift” you some starter or purchase online
  • 1.25cupsplus 2 tablespoons unbleached all-purpose flour
  • 0.67cupswhole wheat flour
  • 1tspfine sea salt
  • 1cupsplus 1 tablespoon 65-70 degree F water
  • wheat bran or semolina flour, for dusting

Instructions

  • In a large bowl, combine the white flour, wheat flour, and salt, and whisk to combine. In a small bowl, whisk the starter and water until the starter is fully dissolved. Pour the starter mixture into the flour, and use a spatula to mix. Cover the bowl loosely with a clean towel, and let the dough sit at room temperature for a half hour.
  • Turn the dough, pulling it off the sides of the bowl and stretching it over the center as you turn; work it as little as possible. Cover loosely and let rest for 30 minutes before turning the dough again. Repeat this process for 2.5 to 3 hours, mixing the dough approximately five times. The dough will be ready when it easily peels off the bowl and stretches over itself when shaping.
  • Shape the dough into a ball then set seam side down.
  • Preheat the oven to 500 F.
  • Preheat a cast-iron ovenproof Dutch oven with a tight-fitting lid in the oven. Carefully remove the lid and transfer the dough on the parchment into the pot. Slash the top of the dough with a serrated knife to allow steam to escape. You can make a cross or another decorative design. Cover the pot immediately and place the pot in the oven.
  • Bake the bread for 35-40 minutes with the lid on the Dutch oven. Carefully remove the lid and tear off any excess parchment. Bake for another 10 to 15 minutes with the lid off, until the crust is a very dark brown. Remove the loaf from the pot. Cool the loaf on a wire rack. The loaf will continue to bake as it cools, so wait an hour before cutting into it.
  • Tip: Sourdough starter can be made from scratch or – better yet – acquired from a friend. Any good “bread head” will gladly share their bounty. Once you have established or acquired your starter you will need to “feed” it on a regular basis. The process is quite simple and can be done as little as once a week if started is stored in the refrigerator.

Nutrition

Serving:1g Calories:108kcal Carbohydrates:22.5g Protein:3.5g Fat:0.5g Saturated Fat:0.1g Unsaturated Fat:0.3g Sodium:137mg Fiber:1.5g Sugar:0.2g

Hand-Churned Butter

This cute Kilner butter churner is the perfect way to make butter at home. And once you’ve made butter, you can start making compound butters with your favorite toppings. Check out some of our favoritecompound butter recipesto get you started!

Hand-Churned Butter

This cute Kilner butter churner is the perfect way to make butter at home. And once you’ve made butter, you can start making compound butters with your favorite toppings.
Prep Time 2hours
Cook Time 12minutes
Total Time 2hours12minutes
Servings 4
Calories 245kcal

Ingredients

  • 10ozfresh heavy, double or whipping cream at room temperature
  • pinch of salt

Instructions

  • Ensure that cream has been allowed to sit at room temperature for at least 2 hours before churning.
  • 把奶油倒进黄油搅乳器的基础and place lid on top to seal. Turn the handle to begin churning. Continue churning for 10 to 12 minutes or until the handle becomes hard to turn and then suddenly it loosens and becomes easier. The cream will be pale yellow and separated to form butter and buttermilk.
  • Remove the lid from the churner and carefully drain the buttermilk into a separate container. Save buttermilk for another use, such as making buttermilk pancakes. Pour the butter into a mixing bowl and pour cold water on top. Use butter paddles to squeeze out any remaining buttermilk. Remove butter from water and place on a clean, flat surface.
  • If desired, sprinkle a pinch of sea salt over butter and use butter paddles to mix then mould butter into a square shape.
  • Cover butter with waxed paper or store in a butter dish. Store in the refrigerator until you are ready to use. Consume within 2 weeks.

Nutrition

Serving:1g Calories:245kcal Carbohydrates:2g Protein:1.5g Fat:26.2g Saturated Fat:16.3g Cholesterol:97mg Sodium:27mg Sugar:0.1g

Air Fryer Sweet Potato Fries

Anair fryerhas quickly become one of our favorite tools in the kitchen. You can’t get any better than crispy fresh-from-the-air-fryer fries!

Air Fryer Sweet Potato Fries

An air fryer has quickly become one of our favorite tools in the kitchen. You can’t get any better than crispy fresh-from-the-air-fryer fries!
Prep Time 35minutes
Cook Time 15minutes
Total Time 50minutes
Servings 4
Calories 67kcal

Ingredients

  • 2medium sweet potatoes, peeled and cut into 1/4″ strips
  • 0.5tspKosher salt
  • 0.25tspcornstarch
  • 0.25tspsweet paprika
  • olive oil spray

Instructions

  • Soak sweet potato strips in cold water for 30 minutes. Drain and pat sweet potatoes dry with paper towels.
  • Preheat air fryer to 350F for 8 minutes.
  • Combine salt, cornstarch, and paprika, and toss with sweet potatoes to evenly coat.
  • Lightly spray the air fryer basket with olive oil spray. Place sweet potatoes in basket in a single, even layer and fry at 350F for 10 minutes.
  • Remove basket from air fryer and shake lightly to toss fries. Replace basket in fryer, increased temperature to 400F and continue frying sweet potatoes for 5 more minutes.
  • Serve immediately.

Nutrition

Serving:1g Calories:67kcal Carbohydrates:13.3g Protein:1g Fat:1.2g Saturated Fat:0.2g Unsaturated Fat:1g Sodium:154.5mg Fiber:2g Sugar:2.7g

Kale Pesto

A great twist on your classic basil pesto is a kale pesto! Get those extra greens in. Pesto is also a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.

  • Stack and Snap Food Processor By Hamilton Beach Shop Now

Tip:Pesto is a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.

A great twist on your classic basil pesto is a kale pesto! Get those extra greens in. Pesto is also a wonderful medium for experimentation, not to mention a great way to use extra produce. Replace the kale with cilantro, arugula, or beet greens as desired.
Prep Time 10minutes
Total Time 10minutes
Servings 8
Calories 127kcal

Ingredients

  • 2cupspacked torn kale leaves, stems removed
  • 1cupspacked fresh basil leaves
  • 1tspsea salt
  • 0.25cupsextra virgin olive oil
  • 0.25cupstoasted almonds
  • 3cloves garlic, chopped
  • 1tbsplemon juice
  • 1tspfreshly grated lemon zest
  • 0.5cupsgrated Parmesan cheese

Instructions

  • In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the almonds, garlic, lemon juice, and zest and process again, then add the cheese and pulse to combine.
  • Serve immediately or store in an airtight container in the refrigerator for up to 2 days. To serve, toss with your favorite pasta or use as a topping for grilled meats, fish, or vegetables.

Nutrition

Serving:1g Calories:127kcal Carbohydrates:2.2g Protein:4.6g Fat:11.5g Saturated Fat:2.6g Unsaturated Fat:8.4g Cholesterol:6.3mg Sodium:151.4mg Fiber:0.7g Sugar:0.5g

Looking for more homemade recipes?