The Big Flavors of Barbeque Sauce
by Claire Criscuolo, RN

Barbeque Sauce, by Claire Criscuolo, RN

Makes about 7 cups

1 Teaspoon extra virgin olive oil or grapeseed oil
1 Large sweet onion, Vidalia would be great, finely chopped
1 Clove garlic, finely chopped salt and pepper to taste
1 Cup tomato paste
½ Cup apple cider vinegar
1 Teaspoon pure vanilla extract
3 Tablespoons mustard, any type is fine
½ Teaspoon celery seeds
½ Teaspoon cinnamon
1 Cup molasses
1/4 Cup pure maple syrup
1 Cup water

Heat the oil in a large, heavy pot over low-medium heat. Add the onion, garlic, salt pepper to taste. Stir to coat. Cook for three minutes, stirring frequently until the onions are just golden. Add the remaining ingredients and additional salt and pepper as needed. Stir well to combine. Cook, uncovered at a slow boil, stirring frequently for about 35 minutes, until the mixture has reduced slightly. Taste for seasonings. Cool to room temperature then store in a covered container in the refrigerator for up to a week.

Vegetables in Barbeque Sauce, by Claire Criscuolo, RN

Enjoy this as a side dish or spoon it over veggie burgers for a delicious entree.

Serves 6

1 Tablespoon extra virgin olive oil or grapeseed oil
1 Large sweet onion, Vidalia is great, cut into ½ inch ribs
3 Large bell peppers, red, yellow, and green or any color, seeded and sliced into ½ inch ribs
salt and pepper to taste
1 Pound mushrooms, sliced (button, shitake, oyster, and cremini would be nice, but any variety will be fine)
2 Large, ripe tomatoes, chopped
1/4 cup brewed coffee
1 Teaspoon cinnamon
1 Cup barbeque sauce, homemade or store bought

Heat the olive oil in a large, deep skillet over medium heat. Add the onion, peppers, salt and pepper. Stir to coat. Cover and cook for 5-6 minutes, stirring occasionally until the onions soften. Add the mushrooms and the tomatoes, the coffee, cinnamon, and the barbeque sauce. Stir to mix. Continue cooking, uncovered for 4-6 minutes, stirring occasionally until the vegetables are barely tender to your preference. Taste for seasonings.

Cannellini Beans Simmered in Barbeque Sauce
by Claire Criscuolo, RN

Bring these flavorful beans to your next cookout for a delicious and easy to prepare alternative from traditional baked beans. Sometimes I serve this bean dish as a sandwich filling on a bun and it makes a wonderful and quick lunch.

Serves 4-6

1 Teaspoon extra virgin olive oil or grapeseed oil
1 Small sweet onion, Vidalia would be great, coarsely chopped
1 Clove garlic, finely chopped
4-6 Strips soy bacon, coarsely chopped, found in the refrigerated section of the produce department of supermarkets and in health foods stores
salt and pepper to taste
1 12 ounce can Cannellini beans (white kidney beans) or other white bean, drained
½ Cup barbeque sauce, homemade or store bought

Heat the olive oil in a heavy pot over medium heat. Add the onion, garlic, soy bacon, and a little (bacon tends to be salty) salt and pepper. Stir to coat. Cover and cook for 4-5 minutes, stirring occasionally until the onions are golden brown. Add the drained beans and the barbeque sauce, stirring well to combine. Cook, uncovered for a minute or two until heated through. Taste for seasonings.