Reduced Sugar Barbeque Sauce with Rosemary

Reduced Sugar BBQ Sauce
Reduced Sugar BBA Sauce

Fresh rosemary rocks in this  barbeque sauce that cuts both calories and sugar compared to most bottle sauces. Make it in under 15 minutes and use for dipping, grilling or marinading.I’ve been  AWOL, but  it’s good to be back doing what I’m most passionate about;  showing you how to create delicious meals and snacks that will both fuel an active lifestyle and improve longevity. Earlier this Spring,  I suggested three  herbs  perfect for the garden and for the grill.  BTW, did you get an herb garden started? If so,  you’re probably already enjoying fresh cuttings.

I love having fresh herbs at my fingertips because I can reduce the number of  trips I take to the market, cut down on waste (no more wilted herbs in the refrigerator) and  elevate culinary creations in an instant. This summer, I ‘ve been doubling up on my use of  rosemary; adding it to salad dressings, marinades and bbq sauce.  Sometimes I add it  to bottled bbq sauce, but most often  I make  bbq sauce  from scratch. Today I’m sharing a homemade bbq sauce recipe with fresh rosemary that eliminates additives and slashes sugar. I modified a favorite sweet bbq sauce recipe by using canned tomato sauce and tomato paste instead of catsup; then eliminated the sugar by substituting maple syrup and molasses. Yes, these both contribute some sugar, but they also have added benefits that sugar does not have (hello antioxidants and nutrients.) The total sugar content is  about one half of that  in a typical bottled bbq sauce, but your taste buds won’t miss it . Make it today and  try it on chicken and shrimp and even temph.

Please let me know in the comments, how your using fresh herbs this summer.

 

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Barbeque Sauce with Rosemary

No added sugar BBQ sauce with rosemary

Fresh rosemary rocks this homemade bbq sauce that has about half the sugar of bottled sauce,

  • Author: Diane Boyd
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 11 minutes
  • Yield: 24
  • Category: sauce

Ingredients

  • 1/4 cup diced onion
  •  1 (14 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons unsulfured molasses
  • 3 teaspoon garlic powder
  • 1 tablespoon dry mustard
  • 1/2 teaspoon sea salt
  • Dash of hot sauce

Instructions

  1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, saute until tender.
  2. Add together all of the remaining ingredients and bring to a boil.
  3. Simmer , partially covered for 5 to 6 minutes, stirring occasionally.
  4. Store in a glass jar in the refrigerator. Use as desired.

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 25
  • Sugar: 4 g
  • Sodium: 130 mg
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 6
  • Fiber: 1
  • Protein: 1
  • Cholesterol: 0

 

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Three Culinary Herbs for your Garden and Your Grill

Three Herbs to Take from the garden to the Grill

Start your own herb garden with three herbs (rosemary, thyme, and oregano) you can take  from the garden to the grill.
Herbs for the garden and the grill.
Growing vegetables is challenging. After several yers of dabbling in my very own raised bed, I have even more respect for farmers and the job they do. My vegetable garden, although pretty, produced  little and I have to admit, not worth the time or invested money. Can you say FAILURE? Count me a loser.

But this year I’m winning; I’ve turned my raised bed into a rose bed with  knockout roses and I’ve also planted an herb garden in a window box  underneath my kitchen window. Unlike vegetables,  herbs are easy to grow and well worth my time. In today’s post, I ‘m giving you three reasons to start an herb garden, and sharing three herbs that you can take from the garden to the grill.

Reason number one. Did I mention herbs are easy to grow?! They require  little space and don’t require a raised bed. They ‘re happy when planted in pots  (even the same pot) as long as you keep them in a sunny outdoor spot, like a patio or deck (with 6 hours of sun). Simply water them when they’re dry. As you clip them (to add a myriad of recipes) you’ll be encouraging new growth.

Reason number two. Convenience and value. For the price of a fresh herb in the market, you can buy a plant that will last throughout the summer, providing you with cuttings at your fingertips. The luxury of having herbs handy will make you more likely to use them. No more extra trips back to the market for fresh herbs. No more wilted herbs in your refrigerator. NO MORE WASTE. You’ll enjoy being able to brighten up a salad or entree with pretty green cuttings right from your garden. Growing your own herbs will  save you  time and money in the long run.

Reason number three.  Flavor. Herbs have a BIG impact on  culinary creations. Put down the  salt shaker. Add  fresh herbs to enhance  foods without masking the taste of your dish. Be smart about  complementing flavors.  Tossing in  herbs willy nilly to everything doesn’t work. No worries!

Here are

Three herbs that will pair nicely with most everything on the grill. Click To Tweetthree herbs I can recommend that will pair nicely with most of your creations  from the grill:  oregano, thyme and rosemary.  Add rosemary to BBQ suace. Add all three to marinades, summer salads and salad dressings, and dishes of Mediterranean cuisine.  I hope you’ll grow at least one of these staple herbs. Stay tuned  for  healthy and delicious BBQ and picnic recipes that take these  herbs  from the garden to the grill, all summer long.

Herbs for your garden and your grill

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