PLUM KETCHUP

I thought that I would put this as a separate post for those looking for an alternative to Ketchup.  I would not dip french fries in plum ketchup but it does work well for BBQ sauces.  I have not yet tried it for chili but will in the future.  This year I picked my neighbors trees and canned it.  The Plum Sauce in the Ball Blue book is similar and cans well.  Or you can freeze this recipe.  I have also used rhubarb in this recipe instead of plums.  It works okay but is a little tart.  I like the color, taste and consistency of the plums best.

Plum Ketchup

The Allergy Self Help Cook Book, MarJorie Hurt Jones, R.N., 2001

1 pound Italian plums, pitted
2 TBSP finely chopped fresh ginger
1/3 cup finely chopped onion (optional)
1/3 cup light agave nectar or honey
1 TBSP what free tamari or a pinch of salt
2/3 cup pineapple juice or water

In a blender or food processor, combine the plums and ginger.  Process for 1 to 2 minutes, or until smooth.

Pour into a saucepan.  Add the onion if using, the agave nectar or honey, tamari or salt, and juice or water.  Cook, stirring occasionally, for 20 minutes, or until thickened.  Adjust the seasoning to taste.

Although I am allergic to onions I have found that I can use chives and garlic and have added them to this recipe.  I have also added celery seed.

Makes about 1 ½ cups

Freezes nicely for up to six months.

Crockpot BBQ Pulled Chicken

I like this recipe on days that I work because it does not take a lot of time to make. I have also found that you can freeze the leftovers in individual portions sizes and heat up another day. I "used" to like BBQ ribs, chicken, beef, etc... but found that it was making me very ill. So I created this recipe. I used the plum ketchup in The Allergy Self-Help Cookbook, by Marjorie Hurt Jones, R.N and a general outline of a Barbecue Sauce Recipe found in Steven Raichlen's How to Grill cookbook. I have found that cookbooks that discuss why recipes work and their process have helped me the most. This recipe is Tomato and Onion Free. If you are allergic to everything in the Lily family then you would also want to leave out the garlic. I also left out chili powder because of its connection to pepper and found a nice Thai chili sauce that works well.

Crockpot BBQ Pulled Chicken
2 cups of plum ketchup (you could use tomato ketchup)
1 TBSP Ground Ginger
1 TBSP Powdered Garlic
1 TBSP Ground Mustard
1 TBSP Celery Seed
2 tsp. Liquid Smoke
2 tsp. Worchester Sauce
1/4 tsp. to 1 tsp. chili sauce (optional)

2.5 pounds of chicken tenders or breast

Cook the chicken in the crockpot on high for about one and half to two hours. Check to see if they are cooked enough to pull apart. Cook until ready. When they are cooked pull apart with two forks.

 

Combined sauce in a small sauce pan and bring to a boil. Let the sauce boil on medium heat for about 5 to 10 minutes. Pour over the shredded chicken and let simmer on low in the crockpot for another hour.

I usually serve this on a bun, over rice for those not eating buns or just on the side.  We had a side of cucumbers, and apple slices and corn chips (for everyone but me) with salsa.

Teriyaki

I have to eat so I have to cook.  To be completely assured that I can eat I need to make it.  I am finding that recipes are guidelines, which can be changed up to a point.

I have a family member allergic/ sensitive to cane sugar, pepper, and wheat. These allergies are different from my allergies so I developed the below recipe based on a combination of recipes that I enjoy.

Grilled Teriyaki Turkey Breast



1/4 cup Soy Sauce or Gluten free Tamari Sauce
1/4 cup Maple syrup or Pancake syrup or brown sugar
1/8 cup Canola Oil
1 tsp. finely grated ginger
1 tsp. finely grated garlic
1/2 tsp. ground mustard powder
2 pounds of Turkey Breast

To make a sauce combined the first six ingredients until well blended.  Place turkey breast in the sauce. Let it marinated for at least one hour but not more than 8. Sometimes I will prick the meat about every inch with a fork to help the absorption of the sauce into the meat.

Oil the grill and preheat grill to about 400 degrees. Place the turkey on the grill on an area with indirect heat. Cook for about 10 minutes then brush the marinade on and turn over. Brush the marinade on the other side as well then cook for another 10 minutes. Brush the marinade on again check the internal temperature. It should reach about 170 degrees. Continue to cook until the internal temp is high enough. Take off the grill and let it rest for about 10 minutes before it is cut into.

If you cannot eat the last three ingredients leave them out. The soy sauce, sugar, and oil are the basic recipe.  This recipe is also good with chicken.

I have found that if I am on top of things when I first get home from shopping and put the turkey or chicken in with the marinate than freeze the raw meat in the sauce it makes for a easier meal on another day.  The meat can then marinate as it unthaws.

For this meal we also had a turban squash   (it has another name that I cannot think of right now) baked with a little sea salt.  This is a sweet squash by itself without adding anything.  I also opened a can of green beans which I had canned this summer.   I also made an apple cinnamon muffin.  I will post this recipe another day.

Vegetable Cheese Soup

It was definitely soup weather today. The high at my house was 18 degrees. My kids and I decided that vegetable cheese soup would taste good. I adapted a recipe that I had picked up years ago at a church party. The original recipe is called vegetable chowder. Below is the original recipe:

1 1/2 cup diced potatoes
1 cup chopped celery

I doubled the recipe.  It makes about 5 to 6 cup servings with orginal recipe.

1 cup chopped carrots
1/2 cup chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper
2 cup water

Simmer until soft

White Sauce
1/4 cup flour
1/4 cup butter
1 cup milk
1/2 cup chicken broth

Slowly bring to a boil, or it will scorch, until thick in a separate pan. Add 1 cup of grated cheese.
Constantly stir the vegetables as you add the sauce until fully incorporated.   We like a little bit thicker soup so I pour a little of the water off the vegetables before I add the sauce.

I basically use the same recipe. I use the rule of thumb of four cups of vegetables to 2 cups of water. I also use sea salt and leave out the pepper because of other family member’s allergies. The vegetables that I used tonight were: potatoes, celery, carrots, garlic, cauliflower, and broccoli. I have also used parsnip in the past. I usually use what I have on hand which sometimes is only a couple of items. Garlic seems to be a constant because we grow it and I have abundance on hand.

Fortunately, I do not have to change the white sauce. If you are allergic to any of the with sauce items I would substitute margarine for the butter, an alternative milk for the milk or just increase the chicken broth so that there is a total of 1 1/2 cups of liquid. You could also substitute vegetable broth for the chicken broth. Homemade broth tastes the best. However, there are some organic or natural broths that taste great too.

For the thickener, flour, I have not tried it but you could probably use corn starch, tapioca flour, or arrowroot flour. I would experiment with the consistency first.

I double my recipe so that I could have some left over for tomorrow.

Good luck on your attempt!