I’ve been playing around in the kitchen a bit lately and thought I’d share a couple of my results with you. As always, I’ll include a warning that unstyled food photos follow.
Homemade BBQ Sauce
I eat a lot of barbecued chicken (and recently, barbecued tofu). A few months ago, I learned that my go-to BBQ sauce (Bullseye) ingredient list changed somewhere along the way and now includes high fructose corn syrup. I tried a couple of “natural” bottled sauces and didn’t like them, so I’ve been on the lookout for a sauce I could make at home. Easily. A friend sent me her variation on Veganomicon‘s Backyard BBQ Sauce (available online via Food.com that turned out to be quite easy to make. Messy, though.
I mostly followed the recipe as its shown on Food.com, but I included my friend’s suggestion to add a 1/3 cup of ketchup (I used reduced-sugar Heinz) along with the mustard and liquid smoke. I also subbed some of the white vinegar with apple cider vinegar just because I like apple cider vinegar. Then I tossed it all in the food processor to smooth things out a bit.
I pronounce this Very Good Sauce! And that’s a good thing, because the recipe yielded about 30 ounces of sauce. I do think that I’ll cut back a little on the liquid smoke next time, but other than that I’ll go with it as is. It’s a winner, and not a drop of HFCS in sight!
Peanut Butter Banana Pudding for One
I made Banana Pudding (again!) for a combination Easter/sister’s birthday dessert. While I was stirring (and stirring and stirring!), I got to thinking about a recipe I’d seen that substituted Nutter Butter Peanut Butter cookies for the vanilla wafers. That sounds absolutely divine to me, but I really don’t want to get anywhere near an open package of Nutter Butters, if you know what I mean.
So then I wondered if there was a way I could make a lower calorie version of Nutters, which is crazy. Some things cannot and should not be messed with. One thought led to another and suddenly I was wondering what might happen if I used peanut flour in place of the regular flour. Would I get any semblance of peanut buttery goodness?
Oh.Yes. It’s NOT a Nutter Butter, but it’s a close second. Third, at most. (Second might belong to the simple peanut butter-vanilla wafer combo.)
The single serve “recipe” for Peanut Butter Banana Pudding is super simple:
2 tbsp sugar (or equivalent. I used 1 tbsp of sugar/stevia blend)
2 tbsp peanut flour
1 egg yolk
3 tablespoons milk (I used almond milk, unsweetened
splash of vanilla
small banana, sliced
3 or 4 vanilla wafers
Mix first 4 ingredients in a saucepan and stir over low heat for a really long time until it begins to thicken. This took about 15-20 minutes, which is a little longer than usual but that might have been due to the almond milk.
After the thickening happens, remove from heat and add a quick splash of vanilla. Pour over sliced banana and vanilla wafers. Devour and smile.
Serving Size: 1
Calories: Approximately 200-250, depending on how many vanilla wafers you eat while you’re stirring.
Stay tuned, because I’ve got some coconut flour in the fridge that’s begging to be put into service.
I’ve got more recipes and experimentations to share in the weeks ahead. When you’re trying not to overeat, it’s tough to play around with recipes too much.
Have you tried any new recipes lately?