BBQ Sauce (and a coleslaw recipe, just for fun)

Making BBQ sauce is extremely easy.  It's about the only way I can make sure that the sauce is safe to serve to my gluten-free friends and still tastes good.  Both of these recipes are from Cooking Light magazine.

The first should be flavors you recognize- Gates BBQ from Kansas City!

Kansas City BBQ Sauce
Combine all ingredients in a medium sauce pan:
1 cup plus 2 Tablespoons ketchup
1 cup water
1/3 cup cider vinegar
1/4 cup packed brown sugar
1 Tablespoon onion powder (I've made it with fresh onion, too - just grate it and add a little extra)
1 Tablespoon chili powder
1 Tablespoon ground black pepper
1 1/2 Tablespoons molasses
3/4 teaspoon celery seed
1/2 teaspoon smoked salt (McCormick makes some, so you should be able to find it in the grocery store.  It's a great addition to steamed vegetables if you want a little different flavor.  Dan actually smokes his own.  If we have any the next time you are in town, we'll send some home with you!)

Bring to a boil over medium heat.  Reduce to a simmer and simmer for 25 minutes.
As far as I can tell, this keeps for months.  It makes 2 1/2 cups of sauce, so you'll have plenty to share with friends if you don't want that much.  It's great over chicken or pork

Memphis BBQ sauce
This has a slight mustard flavor.  My favorite way to eat it is over pulled pork with the coleslaw recipe below on top.
Combine all ingredients in a medium sauce pan:
1 cup ketchup
3/4 cup white (plain) vinegar
2 Tablespoons brown sugar
1 Tablespoon onion powder (again, use grated fresh if you don't have the dried)
2 Tablespoons Worcestershire sauce (Check to make sure it's gluten-free)
2 Tablespoons mustard
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Bring to a simmer and cook 5 minutes.  Best served warm, but leftovers come out cold at my house and I haven't heard anyone complain :-).

Memphis Coleslaw
This is a slightly different coleslaw that isn't sweet.  I like it by itself, but it's really good on pulled pork with the Memphis BBQ sauce.

Combine in a large bowl:
1/4 cup finely chopped onion
1 1/2 Tablespoons mustard
1 1/2 Tablespoons white (plain) vinegar
1 Tablespoon mayonnaise
1 1/2 teaspoons sugar
1/4 teaspoon salt

Add and toss to coat:
6 cups chopped green cabbage

-Jennifer

"Tabbouleh"

Real Tabbouleh is made with bulger, but after making it with quinoa for Heather's shower, we decided we'd just make it with quinoa from now on.  We liked it better than the original.

The original recipe came from Cooking Light, and all I did was change out the grains. It did require a little change in preparation.

Quinoa Tabblouleh

• 3/4 c. uncooked quinoa
• 1 1/2 cup water
• 2 cups chopped skinless, boneless rotisserie chicken breast (I use leftover chicken.  That will be part of the next post)
• 1 cup chopped plum tomato
• 1 cup chopped English cucumber (I'm pretty sure I just used regular cucumber)
• 3/4 cup chopped fresh parsley
• 1/2 cup (2 ounces) crumbled feta cheese (Optional if you are trying to avoid milk, but I really like feta)
• 1/3 cup finely chopped green onions
• 1/4 cup chopped fresh mint (or 1 T. dried.  I don't often have fresh mint on hand)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon bottled minced garlic (or you can run a clove of garlic through the garlic press)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon black pepper

Preparation

1. Place quinoa and water in a medium saucepan over high heat, covered.  When it gets to a boil, turn it down to a simmer and cook for about 15 minutes - until the quinoa is lightened with just one spot in the middle of it.  Remove from heat and fluff with a fork.
2. Combine chicken and remaining ingredients in a large bowl. Add quinoa to chicken mixture; toss gently to combine.