The usuals, of course are ribs, pulled pork, and brisket. All good. All tasty. But a good sugar free barbecue sauce can make burgers sing, transform meatballs, and elevate meatloaf, replacing tomato ketchup or sauce with barbecue sauce.

Ingredients

• Tomato Puree (can use more ketchup)
• Apple Cider Vinegar
• Ketchup (or sugar free)
• Yellow Mustard
• Sugar Free Maple Syrup (can use a different sweetener)
• Garlic Powder (or a few cloves garlic)
• Onion Powder (can fine dice a medium onion instead)
• Worcestershire Sauce (make sure to see notes on this if you avoid gluten or fish)
• Salt
• Pepper
• Cayenne

I like sugar free barbecue sauce that has a little tang and isn’t too sweet or overpowering, and this recipe fits that. It works because it brings just enough acid to a dish for perfect balance.

More Recipes from Spinach Tiger

• Big Mac Sauce
• Comeback Sauce (for Crack Slaw)
• Peach Salsa
• Pulled Pork

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Sugar Free Barbecue Sauce

Sugar Free barbecue sauce for pork, ribs, burgers, meatballs, meatloaf and more.

Course condiment

Cuisine American

Keyword barbecue sauce, sugar free

Ingredients

• 1/4 cup apple cider vinegar
• 2 tablespoons yellow mustard
• 1 cup tomato puree
• 4 tablespoons sugar free ketchup see notes
• 2 tablespoons worcestershire sauce
• 2 tablespoons maple syrup (sugar free)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon liquid smoke

Instructions

• Add all ingredients together. Taste for seasoning. You can add heat if you desire with a pinch of cayenne pepper as an option, but only a pinch.

Notes

If you don’t have sugar free ketchup, add in another 1/4 cup tomato puree. 

The post Sugar Free Barbecue Sauce appeared first on Spinach Tiger.

What makes a perfect grain free dinner roll? 

No matter if it’s regular flour, gluten free flour or keto friendly nut flour, the criteria is the same. The roll has to have a pull to it that is usually provided by gluten.

Gluten free rolls that are typically made with rice flour are usually disastrous because they are dense, gummy and have too much bread. I stopped eating rice flour products a few years ago because of that. They also spike blood sugar and this roll does not.

What ingredients make a perfect grain free Dinner Roll?

I did not use cheese or any dairy products in this recipe. I have never been a fan of the bread products that use a ton of mozzarella.

The right combination of almond flour, coconut flour, and binding helpers like psyllium fiber and golden flax can orchestrate the right taste and texture. I used as little as I needed to make sure they had structure, but still kept them light.

A little baking powder and vinegar helps, but the key to the rise (which is also imperative and hard to find in keto bread products) is whipped egg whites. The good news too is that you can use egg whites purchased in a carton, and don’t have to worry about separating eggs.

Soft peaked whipped egg whites is the secret to my wonderful grain free Southern biscuits that everyone agrees might be the best on the internet. My readers say it; I say thank you.

These grain free rolls don’t spread out larger in diameter but do puff up.  I like sesame seeds, but you can use poppy seeds, no seeds or everything bagel seeds. You do not want the rolls touching.

The mixing part is very easy. The baking part takes patience at around 50 minutes. You might just want to make a double batch and freeze, as these do freeze well.

If you want to use these rolls for burgers, make 6 instead of 8.

Ingredients for Keto Baking

Almond Flour – It has to be blanched almond flour and my favorite brand is Anthony’s although Costco has a good price. This is the main ingredient in almost all of my keto and grain free baking.

Coconut Flour – A little bit is added to all my bakes for a nice texture and there is never a coconut taste.

Golden Flax Meal – This is a wonderful binder.

Psyllium Husk Fiber – This is what serves to give that great pull of the roll.

Baking Powder – Obviously for some rise.

Egg Whites – The addition of egg whites beaten to soft peak made all the difference in the world in the rise. Egg whites in the carton, whipped to soft peaks also works.

Vinegar  – Tenderizes the rolls.

Nutrition Value for Grain Free Dinner Rolls 

These rolls yield 5 net carbs and 162 calories.

More Recipes from the Spinach Tiger Keto Bread Category

Grain Free Biscuits with Video

Grain Free Sweet Potato Biscuits

Grain Free Shortcake Biscuits

Grain Free Tortillas

Grain Free Spinach Tortillas

Keto Baking Classes from Spinach Tiger

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Grain Free Dinner Rolls

Grain Free Dinner Rolls, Keto Friendly and Versatile

Course Bread

Cuisine American

Keyword grain free rolls, keto rolls, low carb rolls

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 8 Rolls

Calories 162kcal

Ingredients

• 150 grams almond flour
• 30 grams coconut flour
• 9 grams psyllium husk powder
• 12 grams golden flax meal
• 4 eggs egg whites only 140-150 grams
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 tablespoon olive oil
• 1 cup warm water
• 1 tablespoon sesame seeds or any seeds you prefer

Instructions

• Whip egg whites to soft peaks in mixing bowl. Move to a clean bowl. Set aside.
• Mix all dry ingredients together.
• In mixing bowl, mix dry ingredients, water, vinegar and olive oil together.
• Once mixed, add in egg white mixture until completely blended.
• Refrigerate for at least 30 to 40 minutes and preheat oven to 375. Degrees F. This part is very important.
• Roll into 8 balls. The size of the diameter will remain the same, but rolls will puff up, so be sure to pat them down a little.
• If using sesame seeds, brush with mixture of olive oil/water and sprinkle with sesame seeds.
• Bake for approximately 40 minutes or until internal temperature is 207 degrees F. Check at 30 minutes for temperature read.

Nutrition

Serving: 1of 8 | Calories: 162kcal | Carbohydrates: 9g | Protein: 6g | Fat: 11g | Fiber: 4g

The post Grain Free Dinner Rolls Recipe, Keto Friendly, (No Yeast) appeared first on Spinach Tiger.

Grilled Swordfish Verde with Tomato Agridolce is a big fat healthy dish that will tickle your taste buds with heat from tabasco and brightness from the sweet and sour agridolce.

Tabasco is the iconic hot sauce that everyone knows about, and it’s not too hard to figure out ways to use it. It brings tang, heat and brightness to a dish.  You’ll love how healthy, quick and easy this dish is. The dense texture of the swordfish is brightened by the salsa verde and boosted with texture and flavor by the spicy agridolce. It all combines to deliver one good bite of food.

This was originally created for aa most exciting challenge, because the rules of the challenge were to create five recipes using any combination of the following ten ingredients along with Tabasco sauce. We couldn’t use any other ingredients.

The herbs were basil, cilantro and mint. Any two of these herbs equaled one ingredient.

Today’s Ingredients: Swordfish, Basil, Mint, Cherry Tomatoes, Maple Syrup, Cider Vinegar

Grilled Swordfish Dish is an easy fast dinner, made in under 30 minutes.

This grilled swordfish over tomato agridolce topped with salsa verde was actually the last dish I made for this series and was made in under 30 minutes.  This is the healthiest of my five dishes, paleo friendly, as there are no grains, no sugar. I used maple syrup for the sweetness in the sweet and sour sauce.

What is Tabasco Sauce?

It’s made in the United States, by the Mc.Ilhenny Company,  in Avery Island, Louisiana and was established in 1868. It’s very simple. It’s vinegar, red pepper and salt. The key is the balance of acid and heat.

What does Tabasco Sauce do for a recipe?

It wakes it up, brings acid, salt and heat.  It can excite bland food or add an extra layer of flavor.

What is Agridolce?

It’s an Italian sweet and sour sauce which typically uses onions,  sugar and vinegar . Staying within the boundaries of the challenge, I only used vinegar, maple syrup, cherry tomatoes and Tabasco, and it was everything it needed to be.

The agridolce is great with swordfish, which is a dense steak-like fish. Each bite is almost like a tangy stew, enhanced by the salsa verde on top. I ate every bite and relished in how healthy and filling this dish was.

By Friday, I will have used at least 9 of the  ingredients, including a very unique dessert.  Get your hot sauce on, and stay tuned.

Monday: Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly

Tuesday: Eggplant Benedict with Olive Oil Tabasco Hollandaise Sauce, Paleo Friendly

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Grilled Swordfish with Salsa Verde over Tomato Agridolce, a 30 Minute Dinner

Grilled Swordfish with basil and mint sauce served agridolce, sweet and sour Italian.

Course Entree

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 pound of swordfish
• 1 tablespoon olive oil
• salt
• pepper

Salsa Verde

• 3/4 cup fresh basil
• 2 tablespoons fresh mint
• 1/2 cup olive oil
• 1 teaspoon Tabasco sauce
• salt
• pepper

For the Agridolce

• 1 pint cherry tomatoes
• 3 tablespoons maple syrup
• 1/2 cup cider vinegar
• 1 tablespoon Tabasco Pepper Sauce divided

Sauce Verde

Instructions

• Rub sword fish with olive oil, season with salt and pepper.
• Place on hot grill and grill until cooked through, 5 minutes on one side, 3 minutes on second side.

Salsa Verde

• In blender or mini food processor pulse herbs, olive oil, salt, pepper, Tabasco Sauce until a puree is formed.

Agridolce

• Cut cherry tomatoes into quarters
• Heat in a small sauce pan, olive oil, maple syrup and 1 teaspoon Tabasco sauce.
• Add tomatoes, vinegar, salt, pepper.
• Cook down for about 15 to 20 minutes. Sauce will be bright, tangy, sweet and sour. Add in more Tabasco Sauce to the heat level you desire. Mix well.

To Plate

• Place swordfish over the agridolce sauce. Top the swordfish with sauce verde.
• Serve immediately.

The post Grilled Swordfish with Salsa Verde over Tomato Agridolce, Paleo Friendly appeared first on Spinach Tiger.

Apple bacon jam, served in a mason jar, or as the secret ingredient in a savory dish. Who knew?

I came upon this little treat quite by accident. It’s Part I of the Creative Cooking Club March Challenge. We were given four ingredients to make a dish and I wasn’t exactly thrilled,  I must admit. But every time I complain about an ingredient, I push through it and learn something new and exciting, and that’s why I take part in cooking challenges.  They stretch me and I get to share it with you, perhaps encourage you to try new notes in your own kitchen.

But when I heard what the four ingredients were, I couldn’t put them together in my head.

Three of the ingredients were granny smith apples, bacon and vinegar. I won’t tell you the 4th ingredient, as you will have to catch that on the next post, but it was that fourth ingredient that did me in, when trying to combine it with the other three. For weeks, I had no good ideas and then like a ton of bricks, it hit me.

Bacon jam made with apples. I looked at several recipes for bacon jam and vinegar was mentioned every time. All I had to do was incorporate apples which go well with bacon and voila, a new appetizer. All I needed to do was  figure out how to incorporate that fourth ingredient, and I did.

The first time I saw bacon jam was on Lorraine’s site, Not Quite Nigella.  I added the apples, and adapted the recipe to accommodate the challenge. Not paying attention, I only cooked it for 45 minutes instead of two hours, but it worked.

I’ve already tested it out on these fluffy biscuits, spread it on slices of hard cheese and incorporated it well into the challenge dish, which will be revealed tomorrow. You won’t believe where this apple bacon jam ended up.

It will look like this before you take it to the food processor.

Here are two amazing dishes made with this apple bacon jam:

Flatbread Pizza with Apple Bacon Jam

Bacon Jam Peanut Butter Burger Biscuit

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Apple Bacon Jam or How to Make a Bacon Appetizer that Rocks the Party

Apple bacon jam, an amazing savory appetizer with a touch of sweetness, good for crostini, pairing with cheese, crackers, or adding to dishes for extra flavor.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 pound bacon sliced into two inch slices
• 3 granny smith apples peeled, cored, roughly chopped
• 2 large shallots or 1 medium sweet onion
• 3 cloves garlic chopped finely
• 1/2 cup strong coffee I used shot of espresso
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 teaspoon cayenne pepper or more as your taste desires
• 1/4 cup maple syrup

Instructions

• In heavy bottomed pot or pan, fry bacon until crisp. Pour all but about a tablespoon of bacon grease out. Remove bacon.
• Add in apples, shallots or onions, garlic, cayenne pepper, vinegar, brown sugar and saute until apples are soft.
• Add bacon back in. Add maple syrup and cook down until it looks like a compote, about 45 minutes. I only cooked it very low heat for one hour.
• Pour off any bacon grease. This part is important.
• Process in food processor, but not too much. Pulse it and check to see that you can visibly see the bacon, as shown in the picture. Store in refrigerator up to a week.
• Note: If when cooking the compote down, it becomes too dry, add in some water.
• This is better when left in refrigerator for 24 hours. The flavors meld.

The post Apple Bacon Jam appeared first on Spinach Tiger.

It’s Farmer’s Market Season in the Nashville area. Our Franklin Farmer’s Market. The warm weather has hastened the season and last Saturday was like a day in May instead of March.

I am excited to bring together three of my favorite local farmers with the creation of a honey goat cheese salad dressing and a garden bowl of fresh lettuce. The honey is from Delvin Farms; the goat cheese is from Nobel Springs Goat Dairy Farm and the lettuce bowl is from Rainbow Hill Farms. We don’t have a large season for local lettuce in Tennessee, but when we do, I’m grateful to the farmers that produce it.

Have you ever had lettuce growing in your kitchen?  Me neither, but this gorgeous salad bowl, featuring several types of local lettuces is sitting on the counter, and each day looks like a bunny (that would be me) has gotten to it. Having all this local lettuce at my fingertips called for a very special treatment, and, thus honey goat cheese salad dressing was born. Goat cheese and honey are natural partners and I stayed with a southern twist, using apple cider vinegar and a non-flavored grapeseed oil. It’s pungent and goes very well with the addition of apples or pears.

Not all goat cheese is created equally. I’ve written about Nobel Springs Dairy before featuring this beautiful FrenchTomato and Goat Cheese Tart. Since then, I’ve made my favorite appetizer, Golden and Red Beet  Goat Cheese Crostini,  a goat cheese cupcake that I have not yet posted, (stay tuned) and a pasta with goat cheese that is also on the way.

Nobel Springs Dairy is minutes from my house and I’ve had the luxury of a personal tour. There is an open house coming up on April 22, from 11:30 – 2:30 and if you are in the area, I urge you to go see this beautiful 230 acre property and meet the goats.

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Local Lettuce, Honey Goat Cheese Salad Dressing

Local goat cheese and local honey make this a surprisingly tasty salad dressing.

Servings 4

Ingredients

• 1 teaspoon dijon mustard
• 2 teaspoons honey
• 2 tablespoons apple cider vinegar
• 4 tablespoons grapeseed or canola oil
• 2 tablespoons goat cheese I used the spread, not the log

Instructions

• Put all ingredients in blender and blend.
• If doing by hand, start with mustard and honey. Add in vinegar, until thoroughly mixed.
• Whisk oil a little at a time.
• Whisk in goat cheese a little at a time.

The post Local Lettuce, Honey Goat Cheese Salad Dressing appeared first on Spinach Tiger.