Homemade BBQ Sauce


What do you do when you are going to have a BBQ and realize you have no sauce in the fridge or cupboards? Why, you make your own, of course. I have made this before, so it is kind of like cheating to some degrees, I had all the ingredients. It is a bit of a process, but it beats the preservatives and fake things that go in most BBQ sauces.

Homemade BBQ Sauce:

(From Rebar)

Ingredients:
1 cup apple cider vinegar
1 tsp coriander seeds
1 tsp mustard seeds
1 1/2 tsp whole cloves
4 all spice berries
4 cardamom pods
2 tbsp vegetable oil
1 medium yellow onion, diced
2 garlic cloves, minced
1/3 cup brown sugar
2 tbsp molasses
2 tbsp soy sauce
2 tbsp chipotle puree (I don’t like smokey flavor, so I didn’t add this)
1 196ml can of tomato paste
1 bottle of dark beer

How To Play:
Combine vinegar and whole spices in a small pot and bring to a boil.  Reduce heat and simmer until the liquid is reduced by half (15 minutes). Strain out the solids and cool.  Meanwhile, heat oil in a skillet and saute the onion until golden, adding garlic halfway through.  Sprinkle sugar into the pan and when it melts, add all of the remaining ingredients, including the vinegar.  Bring mixture to a simmer and cook for 20 minutes, or until the sauce is thick and glossy.  Season to taste.  Cool and puree the sauce until smooth. Refrigerate for up to 3 weeks.


Enjoy.

Veggie Tale Burgers…


So, my challenge is not going as smoothly as I had hoped.  Sean had reservations with eating this burger and 1 and 2 were disgusted. I thought with such a crafty name like Veggie Tale Burgers they would be so into it. 3 was.  Does that really surprise me? He’s my vegan baby, seriously! The burgers are from Oh She Glows. I made them pretty much the way she suggests, however, I added more salt and less chili powder. I made them with parsnip fries, but because I didn’t take the massive stick piece out of the parsnips, they were a failed attempt. Next time I’ll make homemade yam fries with a chipotle mayo. Anyhow, I am excited to have another burger tomorrow for lunch!

Veggie Tale Burgers…

(inspired by Oh She Glows)

Ingredients:

1/2 cup onion, diced
1 large garlic clove, minced
Flax eggs: 2.5 tbsp ground flax + 1/2 cup warm water, mixed in bowl
1 cup oats, processed into flour
1.5 cups bread crumbs (I used about 2 pieces of silver hills 20 grain bread, processed)
1 cup grated carrots
1 cup cooked black beans, rinsed and roughly pureed or mashed
Heaping 1/4 cup finely chopped parsley
1/3 cup almonds, toasted and chopped
1/2 cup sunflower seeds, toasted
1 tbsp. Grapeseed Oil
1 tbsp Tamari
1.5 tsp chili powder
1 tsp. cumin
1 tsp. oregano
Sea salt and black pepper, to taste 

How To Play:

1.  In a large skillet, sauté onions and garlic in 1/2 tbsp oil. Mix your flax egg together in a small bowl and set aside for at least 10 mins while you prepare the rest of the ingredients.

2. Place all ingredients (except spices and salt) into a large mixing bowl and stir very well. Now, add seasonings and salt to taste.

3. With slightly wet hands, shape dough into patties. Pack dough tightly as this will help it stick together.

4. Cooking methods: You can fry the burgers in a bit of oil on a skillet over medium heat for about 5 minutes on each side. If baking in the oven, bake for 25-30 mins (15-17 minutes on each side) at 350F, until golden and crisp. For the BBQ, pre-bake the burgers for about 15 minutes in oven before placing on a pre-heated grill until golden and crisp on each side. I fried mine in the skillet with Grapeseed oil.

For the toppings, I used fresh red onion, lettuce, sprouts, melted cheese and guacamole.  Sean isn’t a huge guacamole fan, so I used mayonnaise and mustard on his and he liked it, he really liked it!

Sew, Just Dance!


Phew! That is all I can say about last week. I was shocked to discover something during the hustle and bustle of all the things that happened. There were the night time visits with great friends, the end of 2’s soccer, the end of 1’s dance, the end of a teaching course that had been held at the church for the last 9 months, dinners, graduations, commitments, birthdays, special days, oh man…I remember thinking, “When is this going to end?” But like I mentioned, something happened at 1’s dance recital. An epiphany? No, I don’t think so, but close. I realized  I do not like to not be able to do something-whatever it may be. Even if I can’t do some things well, at least I can kind of do them somewhat.  I had to purchase a piece of elastic from Fabric Land for 1’s dance costume.  I left the store embarrassed and felt defeated. I don’t know how to sew or the language that goes with it. The next day while at the dance recital, I was awestruck. A longing in my heart made itself known to me. Is this because I recently had a birthday and whenever I have a birthday a new quest to conquer something is bizarrely birthed? Seriously. Two things. I want to learn to sew and I want to learn to dance.  When I told 1 I am planning on taking dance lessons she asked, “You don’t know how to dance?” When I answered, “No.” She replied, “Dancing is easy, you just dance.”

Channa Masala with Basmati Rice

I watched a show the other night that impacted as well as challenged me.  It is called Forks over Knives. It was, well, less gory, in my opinion than Food inc, but nevertheless has reminded me the importance of healthy eating.  Now that my 30 pound challenge is drawing near to its end, with only a few more pounds to go…I am embarking on a new one.  My goal is to not make the 2 meals a night for my family, but one. I am endeavoring to cook with meat once a week.  The meat will be chicken, not beef.  The meal plans I do have often based on Sean and the kiddies likes, but I want to shake things up a bit…oh man, I don’t know how this is going to go down, but like I said, this is going to be a challenge, a family one!  Before I got pregnant with 3, I was dabbling in vegetarian meals and so forth, but once the morning sickness kicked in, all that went out the window.  In good humor I have joked saying 3 would be my vegan baby, well, we might be on the road to making it happen.  He gobbled this up last night.  He is 11 months old and he loves hummus, lentils, and now channa masala.  The other 2…uh, not so much.  Sean said this was a meal he would like to see on the meal plan every week.  It is pretty scrumptious and not too hot, but if you like heat, maybe add a bit of red pepper powder…either way, I hope you like.

Channa Masala with Basmati Rice

(adapted from Oh She Glows)

Ingredients:

  • 4 cups chick peas, cooked
  • 1 tbsp. oil
  • 1 medium onion, chopped
  • 14 oz diced organic tomatoes
  • 2 tbsp  Curry Powder Madras to taste (I used 3 tbsp)
  • 2 tsp. sugar, to taste (I used 2.5 tsp)
  • 1 cup water
  • 1 tsp. sea salt, or salt to taste
  • 4 tbsp. cilantro, finely chopped ( I used more)
  • 1.5 tsp. Garam Masala
  • 1 cup basmati rice
  • 1 tbsp cumin seed
  • grapeseed oil 

How To Play:
Rinse chickpeas and drain. Set aside. In a medium-sized pan, heat oil on medium-high heat and add in chopped onions. Add diced tomatoes and cook for one minute. Add curry powder madras spice to make a paste. Fry paste for a couple of minutes. Stir in cooked chickpeas and add water to make a consistent sauce. Add salt and sugar to taste. You can use the cilantro and garam masala as a garnish, I however added them with the salt and sugar. Cover and simmer for 10 minutes. Serve with basmati rice. Serves 4

Basmati Rice:
I make Basmati rice the same way I make oatmeal, that is without measuring. I would imagine 1 cup rice to 1.5 cups of water? Anyhow, I have it so the water is covering the rice by an inch. Once the water and rice boil, I turn the temperature down and cover it, letting it simmer for about 15 minutes or so. I fluff it up with a fork and test it to see if indeed it is cooked. When it is, I drizzle it with grapeseed oil and stir in about a tablespoon of cumin seeds, then cover until it’s ready to be served.

Enjoy.