I gave you a recipe for barbeque sauce when I made the Barbeque Beans side dish a while ago (see recipe under side dishes). That one included some oil so here’s an oil free, spicy recipe that I just love and I hope you will too. I’m making some pork Ribbletts tomorrow and since my usual Organicville Barbeque Sauce isn’t available at my local store at the moment, I decided to try making my own. I’ll pass on the recipe for the ribbletts tomorrow.
In a small saucepan combine:
1 cup tomato sauce
1/4 cup honey (maple or date syrup, coconut or agave nectar)
1/4 cup white vinegar (or apple cider)
2 tablespoons molasses
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon chili sauce (in the Asian section of your market just be sure to purchase one without any sugar) (Optional)
1/2 teaspoon sriracha (Optional)
1/4 teaspoon cumin
Stir or whisk together and taste. Just remember that all these flavors will be accentuated as the sauce reduces. Heat over medium heat until it just starts to bubble then reduce to low and simmer for about 15-20 minutes until thickened. Add additional salt, etc., if needed per your taste.Makes about 1 1/2 – 1 3/4 cups of sauce.
The CHICKEN BIBLE strikes again! Once more, I needed to make changes to the recipe but another delicious, succulent chicken. I was impressed on how moist the chicken stayed even though I think I cooked it about 10 minutes too long. I was also impressed that it didn’t come out as sweet as I thought. Not difficult, a fairly easy recipe to make, very little preparation time, less than an hour, beginning to end. This would also work great for turkey or even duck. I did find the sauce a little bland so I added a dash of hot sauce but some coriander would also work.
In a 12″ skillet (oven proof) combine:
1 cup water
1 cup soy sauce substitute (of course if you are able, you can use regular soy sauce)
1/4 cup chicken stock
2 tablespoons date sugar
2 tablespoons unsulfured molasses
1 tablespoon rice vinegar (or white vinegar)
1/2 teaspoon sea salt
1/2 teaspoon hot sauce (optional)
Whisk to combine and dissolve the sugar. Place in the sauce, skin side down:
4 chicken leg quarters (leave whole or cut between legs and thighs)*
2″ stick of fresh ginger, peeled and halved (lengthwise) then smashed
6 cloves of garlic, peeled and smashed
Bring to a boil and simmer over medium low heat for 5 minutes. Preheat oven to 300 degrees. After 5 minutes place skillet in the oven uncovered and cook for 25-30 minutes. Turn chicken pieces over so that the skin side is now up and bake another 15-25 minutes or until chicken reaches 195 degrees. Remove from oven. Remove chicken from skillet and set aside.
At this point, pour the cooking liquid through a strainer to remove the bits of garlic and pieces of ginger. Strain into a fat separator if you have one and let sit for 5 minutes so the fat rises to the surface and can be removed.* Turn the oven to broil.
Add the strained and defatted liquid back into the skillet and bring to a boil over medium high heat. Add:
Slurry made with 1 tablespoon arrowroot (or tapioca starch) mixed into 1/2 cup water (or chicken stock)
Whisk to combine and continue whisking until the sauce thickens, about 30 seconds to 1 minute. Pour into a bowl and set aside. Place chicken, skin side up, back into the skillet and place under the broiler for 4-5 minutes until the skin is crispy and crackling. (I put my chicken pieces on a small baking sheet lined with parchment and broiled them while I made my sauce.) Serve with the sauce on the side. Makes 4 servings. Serve over rice or mashed potatoes. I sprinkled some toasted sesame seeds on mine after I served it with the sauce.
*I don’t have a fat separator so I didn’t do this step but there wasn’t a lot of fat in my pan because I trimmed the fat off the thighs before putting them in the skillet.
It’s that time of year again! Time to pull out the gingerbread recipes along with all the pumpkin and spices. Here’s a very easy ginger cookie recipe that takes very little time to throw together and only 10 minutes to bake so in a mere 20 minutes you’ve got cookies – just as quickly as any tube of cookie dough you buy in the grocery store. And oh so delicious!
Preheat oven to 350 degrees. Prepare a large baking sheet by covering with parchment paper. In a medium mixing bowl combine:
1 tablespoon ground flax
3 tablespoons warm water
Stir to combine and let sit for a minute or two until a gel forms. Add:
1/2 cup pepita butter (or sunflower butter, tahini, etc.)
1/3 cup date sugar
2 tablespoons molasses
1 teaspoon vanilla extract
Using a hand mixer, mix until fully combined. Add:
3 tablespoons all-purpose gluten-free flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1 1/2 teaspoons ground ginger
1/4 teaspoon allspice
Using a spoon, mix in the dry ingredients. This is too thick for the hand mixer. When combined, using a small cookie scoop, place scoops on the prepared baking sheet and flatten. Makes about 15 cookies. Bake for 10-12 minutes. Cool on cooling rack.
I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.
Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:
1 tablespoon ground flax
3 tablespoons aquafaba*
*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:
1/3 cup honey
1/3 cup unsulfured molasses
3/4 cup pumpkin puree
1/2 cup hot (the hotter the better) water
Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:
1 cup sorghum flour
3/4 cup tapioca flour or arrowroot
1 teaspoon xanthan gum
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon allspice (or nutmeg)
1 1/2 teaspoons baking soda
Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.