My son has end stage renal disease and I need meat recipes w/o tomatoes or tomatoe sause. They are no nos for people on dialysis. We have to be careful with phosphurus and potassium.

Thanks SOOOO much for that curry paste recipe. Looks wonderful. Aji Sauce - (pronounced - ah hee') I first heard about this recipe from Daisy Martinez. I'll give her recipe first which I find most useful because the particular combination of ingredients is one that will keep well in the fridge for several days, kind of like fresh salsa. The second recipe I'll post here has things like cilantro which I find wonderful but it doesn't last long, hence you need to use this sauce quickly but you can tell the two are very similar. My use for this recipe is for nearly everthing. That is what Daisy said when she provided the recipe and I totally agree. It is great with eggs, yogurt, and as seasoning for nearly any kind of saute especially beans or lentils. I plan to marinate some tofu with this eventually but haven't got around to it. Hope you enjoy it as much as I do. I think one of the things it provides besides good taste is a way to have the chopping done of veggies that you are going to use probably anyway (if you cook like me) so it saves some time doing it all at once when you make the sauce. I also think it is better after it sits in the fridge for 24 hours. (Food processor is not an absolute requirement but I find it very useful here) -------------------- from: Daisy Martinez cooks PBS show on TV (I may not have this exactly the same, I took notes and I have changed this recipe to accomodate a pint jar - she used a quart jar) 4 cloves garlic 1 large jalapeno with ribs and seeds (sometimes two if you like more heat) 1 large (but not huge) red onion 2 - 3 teaspoons kosher salt (or so to taste) fresh ground black pepper (not so much since you have the Jalapeno) mince garlic and jalapeno in food processor (I like to add salt at this point to make sure garlic gets salt - helps flavor IMO) rough chop red onion and add to food processor process all in food processor until minced add mixture to 1 pint jar and fill to top with lime juice Let it chill in fridge - seems to be better after it is chilled --------------------------------------------------------------- from: epicurious.com Aji Sauce Bon Appit : July 2009 by Steven Raichlen Yield: Makes abaout 3/4 cup ingredients 1/2 cup coarsely chopped seeded jalapeño chiles (about 4 large) 1/2 cup coarsely chopped green onions (about 2 large) 1/3 cup coarsely chopped sweet onion (such as Maui or Vidalia) 1/4 cup coarsely chopped fresh cilantro 2 tablespoons (or more) red wine vinegar or fresh lime juice 3/4 teaspoon coarse kosher salt 1/4 teaspoon freshly ground black pepper preparation Combine jalapeño chiles, green onions, sweet onion, and cilantro in processor; puree until paste forms, scraping down sides of bowl with rubber spatula several times. Add 2 tablespoons vinegar and process until mixture is blended but some texture still remains. Transfer to small bowl. Stir in 3/4 teaspoon coarse salt, 1/4 teaspoon pepper, and more vinegar to taste, if desired. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Oh boy, are there ever a lot of fabulous looking recipes on this thread! I love to cook, but haven't been doing much of it lately because we've been out of town. Even though there is a kitchen here, we seem to end up eating out most days. I've had a couple of dishes that I am going to try to duplicate when I am back home. One was a cabbage slaw that was made of savoy cabbage, pineapple, cilantro and mixed with a slightly sweet vinaigrette. The other was a chicken/lime/cilantro soup I had last night. Both were delicious and if I succeed in duplicating either, I'll post the recipes here.

There are lots of sources for non-alcoholic substitutions, eld. AA has some, I think. My DH has 8 years sober and we were told at his rehab that we shouldn't count on the alcohol cooking off. Sometimes I have added grape juice (white or purple) and sometimes I just add more of the broth or liquid called for in the recipe. I still miss the red wine in recipes though and sherry in seafood dishes. Every now and then, I have fixed two separate recipes-with and without! Ha. thespruceeats gourmetsleuth I like the idea of adding a little vinegar to cut the sweetness of the grape juice when substituting for red wine.