1. Barbecue Sauce
From The Domestic Man
(makes six cups – three pint-sized jars)
2 tbsp coconut oil
2 medium onions, minced
2 28oz cans whole tomatoes in juice
2 8oz cans tomato sauce
1 1/2 cups Bragg’s apple cider vinegar
1/2 cup honey
4 tbsp date molasses
1/2 cup orange juice
2 tbsp paprika
2 tbsp chili powder
4 tsp hickory liquid smoke
4 tsp ground black pepper
2 tsp salt
1 tsp worcestershire sauce (contains tamari)
1/4 cup dijon mustard
1/2 tsp all spice
1 bay leaf
It’s amazing how much time (and how many ingredients) it takes to make a good barbecue sauce. If you’re planning on making your own, be sure to set aside several hours to get the flavors right. The act of making barbecue sauce is pretty easy – cook some onions, add the rest of the ingredients, simmer, and blend. The trick is balancing the hefty ingredients list to get the taste you want. It took quite a bit of experimenting to come up with the ingredients above, but the sauce tastes great – it’s pretty sweet, tangy, and has just a tiny hint of spice.
- Mince the onions in a food processor and set aside. In a dutch oven, heat up the coconut oil on medium for a few minutes. Add the onion and saute until the onion becomes translucent, about five minutes.
- Add the rest of the ingredients, and just as it starts to boil, set the heat to low.
- Simmer for two hours, using a potato masher to break up the tomatoes as they cook.
- After two hours, remove the bay leaf and blend the sauce in batches until it’s smooth.
- Return the now-smooth sauce to the dutch oven and simmer for another 30 minutes. Or, if you have an immersion blender, you can just blend it in the pot.
- If the sauce isn’t thick enough, you can add more honey or molasses and cook it for another 30 minutes or so.
This sauce can absolutely be canned. It should be good for a year after that point. After opening, I suggest finishing the sauce within a month.
Feel free to make large batches of the sauce at once, but keep in mind that it will take significantly more simmering to get the ingredients to blend together. I made a few gallons of the sauce at once, and it took me a good eight hours!
2. Ranch Dressing
- 1 cup full fat coconut milk (canned works best)
- 1 cup mayo (homemade is best)
- 1 to 1 and 1/2 Tbsps garlic granules
- 1 Tbsp ground black pepper
- 1 bunch (approx 1/4 cup) chopped fresh dill
- Mix all ingredients together
- Use as dressing on your favorite salad or as dip for your favorite vegetables!
- Can also use in place of mayo in chicken salad, as a marinade for baking chicken, or mix with ground beef before making burgers or meatballs!
3. Paleo Mayonnaise
- 1 large egg yolk
- 2 Tbsp lemon juice
- 3/4 cup extra light olive oil (or your favorite oil, see notes)
- salt and pepper to taste
1. Place egg yolk and lemon juice in a small pot and whisk constantly over low heat until the mixture starts to froth and is thick enough to coat the back of a spoon. Immediately place in mixing bowl and into fridge to cool.
2. Very slowly pour a very thin stream of oil into the egg yolk mixture while briskly and constantly whisking. When you have a strong emulsion (oil and egg yolk are completely combined and transformed into a white, creamy mixture, not curdled or separated), you can add the rest of the oil more quickly.
3. Season with salt and pepper to taste and store in fridge for up to one week.
Yields approximately 1 cup
4a. Simple ketchup
This is a simple and quick ketchup recipe for the times when you want to prepare the condiment, but are in a rush or don’t have all the ingredients to prepare the more elaborate ketchup recipe presented below. This one is also very easy to prepare. The typical recipe calls for some sugar, but a sugar-free version tastes just as good and a little bit more tangy. This recipe yields 1.5 cups.
- 1 can (6 ounces) tomato paste;
- 2 tbsp vinegar or lemon juice;
- 1/4 tsp dry mustard;
- 1/3 cup water;
- 1/4 tsp cinnamon;
- 1/4 tsp salt;
- 1 pinch ground cloves;
- 1 pinch ground allspice;
- 1/8 tsp cayenne pepper, optional;
- Simply combine all the ingredients in a bowl and whisk well to combine. Refrigerate overnight to let the flavors develop and enjoy!
4b.Rich and deep-flavored ketchup
This is more like a traditional homemade ketchup that we would have seen on kitchen tables a couple of decades ago. It requires a lot of ingredients, but the taste is well worth the trouble. This recipe yields about 2 cups, but don’t be scared to prepare a larger batch, because I’ve got a feeling that it’s going to be popular in your kitchen.
- 1 pound fresh plum tomatoes + 1 pound canned plum tomatoes or 2 pounds fresh plum tomatoes, chopped;
- 1 large onion, chopped;
- 1/2 fennel bulb, chopped;
- 1 celery stick, cut in cubes;
- Chopped fresh piece of ginger, about the size of a thumb;
- 2 cloves garlic, roughly chopped;
- 1/2 red chili, seeded and chopped finely;
- Large bunch of fresh basil, picked leaves and chopped stalks;
- 1 tbsp coriander seeds;
- 2 cloves garlic;
- 1 tsp freshly ground black pepper;
- Extra virgin olive oil;
- 3/4 cup + 2 tbsp red wine, balsamic or apple cider vinegar;
- Sea salt to taste;
- Place the onion, fennel and celery in a large saucepan with some olive oil, the ginger, garlic, chopped chili, basil stalks, coriander seeds and garlic cloves and season with salt and the 1 tsp black pepper.
- Over a low heat, cook for about 12 minutes, until the vegetables have softened, stir occasionally.
- Add 1 1/2 cups water and the tomatoes. Let simmer gently until the liquid is reduced by half.
- Add the basil leaves, pour the sauce in a blender or food processor and process until very smooth.
- Strain the sauce through a sieve into a new or cleaned saucepan and add the vinegar.
- Simmer again until it reaches the desired ketchup consistency. Adjust the seasoning to taste.
- Cool in the refrigerator and enjoy. This ketchup recipe can be bottled in sterilized jars and kept for up to 6 months in a cool dark place.
This is a very basic mustard recipe that can be prepared on demand when you feel like having some mustard. It only takes 1 part water to 1 part mustard powder and you’ll get a nice and hot mustard. Let it stand a for bit and the heat will reduce. You can play around with the seasoning and use different herbs and spices to create different versions. Vinegars or lemon juice will also add a pleasant tanginess.
- 1/2 cup mustard powder;
- 1/2 cup water;
- Sea salt to taste;
- Combine the mustard powder and water in a bowl and mix well.
- Optionally, add a bit of chopped fresh parsley or basil, lemon or lime zest and a tablespoon or two of your favorite vinegar.
- Let the mustard stand for about 15 minutes before enjoying.
6. Crock Pot Apple Butter
- 12 apples (use different varieties)
- 2/3 cup raw honey
- 1/3 cup agave nectar
- 2 tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- Crockpot (mine holds 6 quarts)
- Canning Jars (8 1/2 pint jars)
Note: When buying my apples, I purchased 4 Fugi, 4 Gala and 4 Red Delicious. Choosing different varieties gives better flavor and texture, and of course, better pictures.
1. First, peel your apples. This takes a while, but I firmly believe the more work you put into cooking, the better it tastes.
2. After they’re undressed, core and chop them.
3. In extra large mixing bowl, toss apples, honey, agave, cinnamon, nutmeg and salt until apples are thoroughly coated. If you don’t like your butter very sweet, cut raw honey to 1/3 cup.
4. Place mixture in crockpot and cook on high for 1 hour.
5. Reduce to low and cook for 8 to 9 hours, stirring occasionally. Here’s a glimpse of how it looks around the 4-hour mark.
6. Once apples have broken down, use hand mixer to blend mixture until it reaches desired consistency.
- 4 avocados
- 1 red onion diced
- 2 tomatoes diced
- 2 cloves of garlic
- 1 lime
- Optional: 2 serrano chiles chopped and seeded, salt and pepper to taste
- Peel and mash the avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper.
- Season with remaining lime juice and salt and pepper to taste. Chill for a half-hour.
- Tip: To maintain color, save one avocado stone and put it in the guacamole.
8. Dijon Vinaigrette
Makes about 1/2 cup
- 4 Tbsp mustard (I chose dijon, but you could use honey mustard for something sweeter)
- juice of half a lemon
- 3 Tbsp olive oil
- 2 tsp balsamic vinegar
- salt and pepper