BBQ Sauce

Original recipe from Health-Bent, where it is called "Almost Paleo BBQ Sauce."  Some borderline ingredients, but still light years better than a store bought sauce.  I prefer the taste of the dry mustard powder over the prepared mustard used in the original.

1 cup brewed coffee
1/4 cup molasses
2 Tbsp dry mustard powder
1/4 cup tamari soy sauce
1 T worcestershire sauce
1 T sriracha hot sauce
1/2 cup tomato ketchup

Mix together to use as a sauce in BBQ Chicken.   If you want a second batch to use on the side, heat in a saucepan until warmed and blended.

Not Peanut Sauce

Original recipe from Paleo Comfort Foods

1 Tbsp coconut oil

1 Tbsp red curry paste

2 cups coconut milk

1/2 cup almond butter

2 tsp fish sauce

1 Tbsp apple cider vinegar

Heat oil in pan.  Add curry paste and cook, stirring, until fragrant. Add coconut milk, stirring.  Add almond butter, fish sauce, and vinegar.  Simmer on low 5 minutes, until warmed.

Emeril's Southwest Seasoning

2 T chili powder

2 T paprika

1 T coriander

1 T garlic powder

1 T salt

1 T oregano

2 tsp cumin

1/2 tsp cayenne pepper

Adjust the cayenne to make it more or less spicy to your taste. At this level, my kids will eat it.

Mirepoix

I make a batch of mirepoix all at once, and freeze in small amounts for later use. Some things I use mirepoix in are soup, meatloaf, and spaghetti sauce, to name a few.

The ratio is 2:1:1 for onion: carrot: celery. Such as:

2 lb onions

1 lb carrots
1 lb celery

Something to saute in:
butter (if you tolerate dairy - 1 stick)
OR
coconut oil (6 Tbsp)

I use 4 medium yellow onions, a 1 lb bag of carrots, and a 1 lb bag of celery. Chop very fine, using a food processor or other food chopper;  I use the meat grinder attachment on my Kitchen-Aid.  Saute the vegetables in butter/oil.   Let cool, then divide the batch into small ziploc bags, seal them, and place them all in a large ziploc for freezing.  (I usually put 1/4 cup in each bag).