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Enjoy this sweet and savory barbeque sauce on ribs, brisket, burgers, pulled pork, chicken, sausages – you name it. I first fell in love with this sauce when my mother, Jane, would make it for her tender brisket sliders. Yes, she made sliders before they became popular. She would buy mini buns at the bakery and slow cook the brisket on her charcoal barbeque oven. Simply mouth watering!
1 large onion, chopped
1-2 cloves garlic, minced or pressed
1 – 32 oz bottle of catsup
1/3 C apple cider vinegar OR 1/2 lemon with rind
1/3 C molasses OR 1/3 C dark brown sugar (I use both in smaller quantities!)
Spices & Oils
1 bay leaf or pinch of basil
1 tsp dry mustard
salt and pepper to taste
2 T Worcestershire sauce
pinch of chili pepper
optional – 1/2 tsp chipotle seasoning
optional – pinch of curry powder
optional – pinch of oregano
optional – 1/2 tsp ground cloves (don’t get too much!)
SIMMER for about an hour adding water if it seems too dry. Modify recipe to your tastebuds. Nothing scientific here.
1 head cauliflower, separated into florets
4 cloves chopped garlic
1/4 cup Panko
Oils and Spices
1 T coarsely ground cumin seeds
salt and pepper
1 T butter
Combine the oil, garlic, cumin and cauliflower in a baking dish. Top the ingredients with pieces of the butter, then sprinkle the panko over everything. Bake at 425 degrees until golden brown and tender, approximately 20-30 minutes.
For this summer salad recipe, I don’t have the exact quantities of each ingredient but I suggest trying 1/2 cup of each of them and adjust according to taste. Oh, the dressing is lime juice and olive oil which you should mix together first.
fresh corn – off the cobb – uncooked
fresh mozzarella balls (small)
I have a new ‘Favorite Product’ now. It is a box of Near East’s Quinoa Blend. It includes quinoa, brown rice and a packet of seasoning. It’s a favorite because it is sooooo easy and quick – 20 minutes total time. I found this at a local grocery store. Visit the website www.neareast.com
Oils and Spices
2 tbsp olive oil
salt and pepper to taste
cayenne pepper to taste
Strip the kale leaves by holding the stem in one hand, gripping the bottom of the leafy part in the other, and pulling hands away from each other to strip the stem. Tear the leafy part into small pieces and toss well with the oil, vinegar and spices. Spread in one layer on a baking sheet and bake in a 400 degree oven for 10 to 15 minutes. Serves two.
Seems that every time I get into weight loss mode, a canker sore errupts inside my lower lip. Ouch! As much as I hate having a sore, I celebrate that it means I am losing weight. Can anyone else testify that this happens to them also? Seems the medical community is at a loss for the reason we get canker sores.
For me, the best way to lose weight is to go on a steady diet of of vegetable soup. Having never made any soup before I was 0, I now find it quite easy. I simply look in the fridge for vegetables on hand and add them to a stock (low sodium!) and season until I have something I like. Sometimes I will add rice, pasta or noodles to keep Fred happy and satiated.
I found this recipe in The Meatless Gourmet and have made it twice now with excellent results. I like serving it on crackers with cream cheese (makes the fat-free cheese tolerable) or cook it with acorn squash. 2 tablespoons = approx. 72 calories
1 cup dried apricots, cut into quarters
1/2 cup golden raisins
1/2 cup red wine vinegar
3/4 cup sugar
Spices and Oils
1/8 tsp salt
1/16 tsp cayenne pepper
Add apricots to medium sauce pan and pour the boiling water over. Let steep for 30 minutes. Add the remainder of ingredients and simmer for 1-1/4 hours, stirring occassionally. Cool then refrigerate. Serve cold.