Food Tips, Meals, Recipes

Barbecue Sauce

We love barbecue.  You can barbecue all kinds of things and there are as many types of sauce as there are lovers of the cooking method.  Many of them are regional, some are based on the special ingredient, but the main problem can be is that they are almost all tomato based.

I can tolerate tomato based products occasionally, my cousin cannot tolerate them at all.  So my daughter started experimenting with other vegetables and surprisingly realized that it’s the spices that count, not the base.

Barbecue sauce is a highly personal condiment, so I’ve provided you with the ingredients, the measurements are up to you and your taste buds.

Fresh or frozen spinach

Butter or olive oil

Garlic powder

Onion granules

Chili powder

Vinegar

Brown sugar

Worcester sauce

Steam the spinach and process in a food processor until you have a paste.  Add the other ingredients to taste and simmer.

That’s it!  Amazingly, it tastes just like any other barbecue sauce.  You can substitute spinach or zucchini or another vegetable of your choice in your favorite recipe.

Food Tips, Meals

A Little About Substitutions

This is going to be a shorter post than I originally planned, because I’ve literally spent the whole last week recovering from my trip to Arizona.  I usually only visit Phoenix in the winter and 100+F temperatures and I don’t agree with each other any more.

So, a short bit about substitutions.

Over the years, I tried to find things with which to replace wheat, because, while I am not gluten intolerant, I am sensitive to the wheat used predominately here in the US. (More on that in a future post.)

I used to make lovely pancakes from almond meal or hazelnut meal, until I started developing sensitivities to those nuts.  Walnuts have always bothered me. So there went that.

Because I had to have my gall bladder out a few years ago due to an inherited condition, I’ve now become sensitive to oils.  By taking digestive enzymes, I can get by with a tiny bit in a salad dressing. Just enough to get the vinegar to cling to the leaves, which is all right by me, because I love vinegar.

However, I’ve also discovered that I have no such problem with butter.  So, if baked goods call for oils, I just use melted organic butter.  I never touch margarine of any type.  Not only is margarine usually made of inferior oils, the process used to make it is unhealthy.

Two things my cousin and my daughter have experimented with recently are variations on pesto and BBQ sauce.

My cousin can’t eat basil, so she makes pesto from arugula, or rocket as they call it in the UK.   My daughter took a traditional Texas Style BBQ Sauce recipe and turned it into a tomato-free delight.  Both those recipes will be appearing here in the coming weeks.

On a final note, if like me, you have problems with foods high in sulfur, I’ve found that I have much less trouble if I use garlic and onion granules in recipes in moderation, rather than using the fresh items.  It’s sad, because I adore both fresh garlic and onions.

I’ve also found that I tolerate shallots and leeks better than onions and white onions better than red, which are, of course, my favorite. And it’s often completely possible to greatly reduce the amount of fresh onions or garlic and still come out with a delicious dish

Never be afraid to experiment.