It’s kind of funny to me that the word ‘curd’ conjures up images and flavors of mouth-puckeringly tart-sweet citrus spread, which I love, while the word ‘curdle’ is basically one of the grossest words in the English language and makes me think of what happens when you put soy milk that is past its prime into a cup of coffee. Ew.
I make hummus at least once a week. Sometimes twice, because we always have to have some for the weekend. It’s my go-to snack. Hence, I’m always looking for ways to switch things up a little. Do something different. Because once you do something different, the classic tastes that much better. Right?
It all started with a bag of onions. A ten-pound bag of onions. My mom asked me to bring some onions over for a canning project we were going to do together, and I was at Costco, so I grabbed them there. Well, my mom only needed like five or so, and that left me with…eight, I think. Or nine. And that started some pretty dedicated research in my recipe files for all things onion. I have a few more things up my sleeve, but this ketchup used an entire onion, and that was a great place to start.
Let’s talk about kale. I find that people have a love/hate relationship with kale. You either absolutely love it, can’t get enough of it, think it’s the best green out there – like my mom – or you just can’t stand the vile, disgusting stuff, can’t get past that awful, metallic, bitter taste, and hate its guts (or ribs, rather).