Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.

Just in case no one told you yet today, Grainlady, you are so appreciated! Since I know you’ll understand, ironically, I didn’t continue in the background section a possible soy allergy/intolerance that needs testing (mine:) I’m the one with the nut allergy too. There’s possible fructose intolerance with FODMAP diet exploration going on also:) On the positive side, there’s a high level of appreciation when we find something that works for everyone. Yes, the milk allergy is a game changer and has expanded my horizons. I make Sourdough biscuits for him (revised adding more flour) and am going to experiment trying it with shortening/butter flavoring instead of margarine based on your comments. As an aside, we're a family of runners. This young man will participate in the Boston half-marathon next weekend and can polish off a recipe of biscuits with bowls of minestrone like no other:) Interesting about the Silpat/non-stick foil for the cinnamon chips (read one poster in the comments asking about that but no response) I’m going to try some modifications now that I’ve made a batch per specifications. I’ve never purchased cinnamon chips and can’t make a comparison, but I will say these are very good and baked very well. I'd recommend giving it a whirl since you have a healthy supply of cinnamon! Grainlady said “I have addressed most of the food challenges you do, so I understand how rewarding it is to find something that fits the bill. :-) “ True words! Thanks for your sharing your exceptional insight -- it is truly appreciated, informative and encouraging.

I've never had much luck with growing good tasting eggplant Rachel, but I am going to keep trying! I am in charge of a children's garden and one of the beds is a "Farm Animals" theme. I have chickens and hens and cockscomb planted in it, and eggplant. Last year I grew an Italian variety and i got ONE eggplant from my plant. Next year I am going to try growing the little white ones, for the looks. But I might be able to sneak some long ones into the rainbow bed in the indigo row! Melissa I LOVE spinach pie. I make a version called "Albanian Spinach Pie" that I got from someone on CF. I think it was from Linda in Tennessee but that was way back in the day before I was fastidious about writing down the source. I don't make it too often though, since spinach pie gets soggy languishing in the fridge and with just me it would take forever to eat it up. I sometimes make it for parties if I have the time. My SO loves spinach pie which is a plus for him! OK, here's the molasses cookie recipe. There are two versions. One is mine which cuts the quantity down by a third, and the other is the original from Grandma. Pretty sure she used Crisco for the cookies but I use a mix of butter and margarine or all butter. Tillie Grieve's Molasses Cookies Preheat oven to 375 degrees. Bake for 8-10 minutes. 2 eggs 1 cup shortening 1 1/2 cups sugar 1 cup dark molasses 2 tsp. vinegar 2/3 tsp. ginger. My notes say you can add 3/4 if you want them spicier. 1/2 - 2/3 tsp. salt 2 tsp. baking soda in 1 cup flour Add gradually 2 1/3 more cups flour Chill and roll into balls. Flatten with a glass dipped in sugar. No notes on how many this makes. I also have instructions for making MORE, which may be the authentic recipe and the other is my cutting it down. 3 eggs 1 1/2 cups shortening 2 1/4 cups sugar 1 1/2 cups dark molasses 1 TBLSP vinegar 1 tsp. ginger 1 tsp. salt 1 TBLSP soda in 2 cups flour Add gradually 3 more cups flour. Follow directions above.

Vaporvac: Thank you !! I post info. here to help myself & family toward better health. The kelp & iodine info. posted in Feb 2017 helped me to get down to 118 lb. in August 2017. I always snack 2 hours before bedtime, and keep a diary of what's eaten before bedtime and the quality of sleep. I notice that when I had Multigrain Cheerios before bedtime, my sleep quality was poor (zero dreams), plus icky chemical-acrid-after-taste. Then I bought gluten-free FREEDOM ancient grains (rice & corn & sorghum & buckwheat) imported from Australia .. and was surprised how improved my sleep was (with vivid dreams). Glyphosate is known to kill beneficial bacteria in the gut. Other effects are cancer, kidney and liver damage, endocrine/hormonal disruption, autism and depression. https://www.ecowatch.com/monsanto-glyphosate-cheerios-2093130379.html The tests conducted by Anresco were done on 29 foods commonly found on grocery store shelves. According to the report, glyphosate residues were found in: General Mills' Cheerios at 1,125.3 parts per billion (ppb) Kashi soft-baked oatmeal dark chocolate cookies at 275.57 ppb Ritz Crackers at 270.24 ppb Concerns about glyphosate comes as new research shows that Roundup can cause liver and kidney damage in rats at only 0.05 ppb, and additional studies have found that levels as low as 10 ppb can have toxic effects on the livers of fish. The U.S. has set the ADI for glyphosate at 1.75 milligrams per kilogram of bodyweight per day (mg/kg/bw/day) while the European Union has set it at 0.3. https://detoxproject.org/alarming-levels-of-glyphosate-contamination-found-in-popular-american-foods/ On the heels of the growing controversy surrounding glyphosate’s safety, this unique testing project that started in 2015, has found alarming levels of glyphosate in General Mills’ Cheerios and Honey Nut Cheerios, Kellogg’s Corn Flakes, Raisin Bran and Frosted Flakes and PepsiCo’s Doritos Cool Ranch, Ritz Crackers and Stacy’s Simply Naked Pita Chips. https://s3.amazonaws.com/media.fooddemocracynow.org/images/FDN_Glyphosate_FoodTesting_Report_p2016.pdf Glyphosate Food Testing Results: (in parts per billion – ppb) General Mills Original Cheerios - 1,125.3 ppb Honey Nut Cheerios – 670.2 ppb – 14.5 Wheaties – 31.2 ppb Trix - 9.9 ppb Gluten Free Bunny Cookies Cocoa & Vanilla – 55.13* ppb Kellogg’s Corn Flakes – 78.9 ppb Raisin Bran – 82.9 ppb Organic Promise - 24.9 ppb Special K - 74.6 ppb Frosted Flakes - 72.8 ppb Cheez-It (Original) – 24.6 ppb Cheez-It (Whole Grain) – 36.25* ppb Soft-Baked Cookies, Oatmeal Dark Chocolate – 275.58* ppb Nabisco Ritz Crackers – 270.24 ppb Triscuit – 89.68 ppb Oreo Original – 289.47* ppb https://www.bestfoodfacts.org/glyphosate-in-food/