The easiest BBQ sauce can be prepared very quickly. You will need 2 cups of your favorite ketchup, 2 chopped onions, ¼ cup of apple cider vinegar, 1 tablespoon of Worcestershire sauce, ¼ cup of brown sugar, and chili powder to taste. Sautee the onions and then add the remainder of the ingredients. Cook on low heat for around 15 minutes until the mixture thickens. Then brush on your favorite meat.
You can also add or substitute the above ingredients to create some very unique barbeque sauces on your own. You may prefer to add items such as peppers for a nice flavor or even Tabasco sauce for a hotter style.
Now, you can choose your flavorings and spices to add to the tomato sauce. You can use tomato sauce or tomato puree with a whole tomatoes. Try pineapple juice or orange juice for a tropical flavor or add liquid smoke flavoring for that outdoors flavor. You can even use molasses or your favorite pancake syrup to enhance the style of your bbq sauce. Don’t just think simple, try the various flavors such as maple or butter pecan to add a new and unique flavor. Either way you are sure to find a delectable recipe that you cook-out party will love.
- 1/2 cup grated zuchinni, after wrapping in kitchen towel/ cheesecloth and squeezing out the water. (Zuchinni adds a wonderful texture and moistness to all kinds of dishes, including potato pancakes, meatloaf, and even carrot cake.)
- 1/2 cup grated potato. You can leave the skin on if you like, but it’s probably better to remove it. To reduce cooking time, you can also add roughly-mashed cooled boiled potatoes (i.e., just potato, no cream, milk, etc.).
- 3 canned shiitake mushrooms, finely minced. (You can use any mushroom, but shiitakes are reputed to aid in improving blood flow in human bodies.)
- 1/2 small onion, grated.
- 1 tsp of grated or finely minced garlic.
- 1 tbsp ground cumin.
- Salt and black pepper to taste.
- Sprinkle of crushed red pepper flake [optional].
- 1/4 cup chickpea flour for protein. If you cannot find this flour, grind your own from dried chickpeas.
- 1/2 cup white flour. (You should “cut” besan with regular white flour, to reduce the chances of burning your burgers/ pancakes. Once you’ve burned high-protein ingredients once, you’ll know better.)
- 2 eggs, beaten.
- 2-3 tbsp vegetable or canola oil. You can use olive oil, but it has a low smoke point and burns easily.
- 1 tbsp butter.
- 3-4 small (bocconcinni) mozarella balls, sliced thinly but without falling apart. (Bocconcinni are popular enough these days that any good cheese shop, Italian market, or even the deli counter at a large supermarket will have them. You can substitute proper buffalo mozzarella, but it’s more expensive. If you can’t get either, regular grated or sliced mozarella will work as well.)
- In one bowl, combine all of the above ingredients, down to and including the red pepper flake (if using).
- In another bowl, combine the two flours, then the egg. You want a fairly pasty consistency, so you may need to add a bit more water.
- Now combine all of the ingredients together. With a large spoon, scoop up some mixture and see whether it’ll fall off the spoon. If not, add 1-2 tbsp of water and mix. (Repeat if necessary.)
- Heat a skillet or non-stick frying pan on high with the cooking oil and butter.
- When the butter has melted – and before it burns – turn the heat down to medium high.
- Cook in batches: Ladle a heaping tablespoonful of mixture into the hot oil, and dab it down gently to flatten into a disc. Carefully place a slice of bocconcinni mozarella cheese in the center of the disc. Now ladle another spoonful of mixture on top to cover the cheese. Cook for 2-3 minutes, then flip over. Cook 2nd side for about 2 minutes. (Chickpea flour needs to be thoroughly cooked.) Repeat for each burger.
You can serve these pancake/ burgers with a chunky tomato sauce or salsa, with a dollop of sour cream, or with lettuce and a slice of tomato and onion on a burger bun.
Sausage and Egg “Muffin”
6 oz Ital. sausage
1/8 cup heavy cream
3 oz cheese
OPTIONAL: salsa, bacon, onion
Preheat oven 350. Spray 3 super large muffin tins with PAM. Cut up links and put two in bottom of each tin. Mix eggs and cream and salt & pepper. Pour some in each tin. Sprinkle with half the cheese. Pour remaining egg mixture in and sprinkle with rest of cheese. Bake about 20 min.(time may vary) until eggs are done and golden. Remove from oven and let sit few minutes. Use spoon to remove “muffins”.
Serves 3 @ 2.3 carbs
W/O Sausage: 3 @ 1.6 carb
These puffed up about 2″ and were really tasty
Fake French Toast II
dash cream, dash water
1 pkt Splenda
1 oz pork rinds (about 1/2 2.25 oz pkg)
Beat all ingredients except rinds. Crumble rinds and let soak in egg mixture until thick gloppy batter. Heat butter in frying pan, and pour in batter, spreading around pan. Fry until brown on one side, flip and brown other side. Serve with maple syrup.
Serves 1 @ 2.3 carbs
This was pretty good, but if you hate pork rinds, don’t try it. The flavor is not real strong, but it’s there.
Almond Vanilla Pancakes
5 Tbsp. almond flour (you could also use other nut flours or even soy flour
1 Tbsp. sour cream
1/2 tsp. baking powder
couple of pinches Splenda
1 Tbsp of Vanilla Syrup
2 Tbsp. Oil
Mix all the above together. If the consistency is too thick for your personal taste, splash on a bit more Vanilla Syrup. Pour on nonstick griddle surface (spray spatula with Pam, because they can be a bit difficult to turn). Recipe makes 2 large pancakes. You can use butter or maple syrup on them.
Chicago-Style pizza is a deep-dish pizza style developed in Chicago. The term also sometimes refers to “stuffed” pizza, another Chicago style. True Chicago-style pizza features a buttery crust with generous amounts of cheese and chunky tomato sauce. If and when you are in Chicago, be sure to visit these deep-dish establishments:
- Gino’s East
- Home Run Inn
- Lou Malnati’s
- Pizzeria Uno
Chicago Deep Dish
1 package rapid-rise active yeast (1/4 ounce)
1 cup warm water, between 105 to 115 degrees F
1 teaspoon granulated sugar
2 1/2 cups flour
1/2 cup yellow cornmeal
1/4 cup olive oil
1 pound shredded mozzarella cheese
1 pound cooked Italian sausage, crumbled
1 (28 ounce) can diced tomatoes, well drained
1 teaspoon dried sweet basil
1 teaspoon dried oregano
1/2 cup grated Parmesan cheese
1. In the mixing bowl add the warm water, yeast and sugar, stir with a whisk. Add 2 cups of the flour, salt, cornmeal and olive oil. Use the paddle and mix on speed 2 for 2 minutes. Put on the dough hook and add the remaining flour. Knead on speed 2 until the dough clings to the hook, then knead on speed 2 for 5 minutes longer. Place the dough in a greased bowl and cover. Let rise for 1 hour.
2. With oiled fingers press the dough into a deep-dish pizza pan. Cover the dough with the mozzarella, then top with the sausage. Place the tomatoes over the sausage. Top with the basil, oregano and Parmesan cheese. Bake in a 500 degrees F oven for 15 minutes.
3. Reduce the heat to 350 degrees F and bake for 20 minutes, or until the crust is brown.