Easy Read Recipes by Leanne Foreman

Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.

Homemade BBQ Sauce

by Leanne Foreman

Have you read the ingredients on store-bought Barbecue/BBQ Sauce? It is at least half sugar and it is refined sugar that adds no nutritional value!

Store bought BBQ Sauce also often has maltodextrin as an ingredient. Recent studies have shown “detrimental roles played by maltodextrin in the intestinal environment, suggesting that this broadly used food additive may play a role in the rapid increased incidence of chronic inflammatory disorders, such as inflammatory bowel disease and metabolic syndrome”. If you are interested, you can read the full article in Pub Med here.

Back when I didn’t know better, I would let my son use BBQ Sauce on everything as a way to entice him to eat.

This very easily made BBQ Sauce is four times less sugar and it is refined sugar-free. There is also an option to add some chilli powder to make it even more flavoursome.

So, next time you are having guests for a BBQ, impress them with this tasty and more nutritious version of this must-have condiment. It is a firm favourite in our house, especially with our guests.

Cooking Tips

I have used repurposed tamari sauce bottles that sat with boiling water in them just before bottling the sauce.

When I bottled the sauce I had to be careful that the sudden change in temperature of the air in the bottle didn’t cause the sauce to spit out as I was pouring in. That is why I have recommended letting the mixture cool a bit before bottling. A jar works just as well and the spitting won’t be a problem because the mouth of the jar is large enough to let the expanded air escape.

In fact, if you use a wide mouth jar sterilised with boiling water, you can carefully pour in the sauce straight from the stove and seal straight away before any bacteria can get in.

Also, vinegar is a natural preserving agent. Foods that have a pH value of less than 4.6 will not support the growth of disease-causing bacteria. When I have been more particular with my sterilising, I have kept the sauce in the refrigerator for a couple of months before opening. Once opened, I have successfully kept it in the fridge for a month, even though it is recommended to use it within 10 days. In this house, the two bottles have always been used up by the time a month has passed. The “safe” timeframe would depend a lot on how well the bottles were sterilised and how well the sauce is not contaminated by dirty fingers and utensils when being used.

WARNING: If you open your sauce bottle or jar and there is a rush of escaping air, mould growing on top, or the flavour has changed for the worse, then discard it.

To use up my sauce in a timely manner, I either give a jar away or make sure my weekly meal plan includes recipes that go well with BBQ sauce. These could be homemade hamburgers, pulled organic pork, nitrate-free bacon and eggs, frittata, or a mixed grill.

If I could do it all again, I wouldn’t have brought a store-bought bottle of BBQ Sauce into the house in the first place! I hope you try this recipe and decide for yourself if you want to go back to a store-bought sauce that is 50% sugar.

Sweet Nutty Coleslaw

by Leanne Foreman for Millen Farm

A nutty coleslaw with the added sweetness of apples, sultanas, and a sweetened yoghurt dressing.

This Sweet Nutty Coleslaw is perfect served with barbequed meat, especially pork.

For another popular coleslaw recipe, try my Asian Style Coleslaw.

Baked Jalapeño Poppers

by Leanne Foreman for Millen Farm

The story behind these Baked Jalapeño Poppers

Millen Farm gave me the challenge of developing a recipe for their crop of jalapeños. As I had never eaten a jalapeño, this challenge had me definitely outside of my comfort zone. I had assumed jalapeños were too spicy for my palate.

When I went to buy some, I saw a woman grabbing about a dozen. I had to ask her what she was about to make. “Jalapeño Poppers” was her reply. I had never heard of them but her description had me curious.

After a bit of research, I discovered that Jalapeño Poppers are a popular party appetizer in the USA. Fresh Jalapeños are filled with a herbed and spiced cheesy mixture, topped with crumbs, and then usually deep-fried. I never deep-fry anything, so I concentrated on developing my own baked version.

I was so very surprised at how delicious they were. Yes spicy, but tasty without being too hot. My beloved was also totally impressed.

Make up a batch for the next barbeque or the next time a crowd is sitting down to watch a sporting match on television. I hope you find these Baked Jalapeño Poppers as hard to resist as we did, especially when served with homemade Aioli!

 

Dietary preferences

I try to give ingredient options in all of my recipes so that they can be adjusted according to dietary preferences.

For these Poppers to be grain-free choose the nut option, and for nut-free, choose the breadcrumbs (gluten-free if necessary). If you follow a vegetarian diet, these poppers will still taste good with the bacon left out.

 

Braised Red Cabbage

by Leanne Foreman

This easy Braised Red Cabbage recipe is the perfect accompaniment to roast beef or chicken. The addition of apple to the cabbage gives this dish a little sweetness.

I first discovered Braised Red Cabbage when I lived in Austria. I was immediately converted to this delicious side dish that I still use for roasted or braised meat.

For any leftover red cabbage, you could make Asian Style Coleslaw.

Marinated Roasted Eggplant

by Leanne Foreman for Millen Farm

The lemon and herbs help this Marinated Roasted Eggplant go so well in an Italian panino (sandwich), or as a side dish for a picnic lunch. One of my friends, who usually doesn’t like eggplant, likes it heated up as a side dish with Roast Chicken.

This recipe is the first of the year for Millen Farm, where I am now volunteering as the recipe developer for the beautiful organic foods in season.

 

Ingredients

Globe eggplants are usually big, black, and bulbous like a light globe. They should be firm and shiny with a green, not shrivelled, stem.

Lemon juice can be substituted with Apple Cider vinegar for a stronger pickled flavour.

Thyme can be replaced with oregano leaves.

I have used mild green chillies, however, the choice is yours as to whether you prefer it hotter. Red chillies give a pleasing colour contrast.

 

Cooking Tips

Instead of roasting in the oven the eggplant can also be pan-fried on the stovetop or barbequed on a grill. In fact, the grill lines make this a more attractive dish.

 

Honey Soy Noodle Soup

by Little Acre Mushrooms

An easy asian noodle soup by Little Acre Mushrooms using oyster mushrooms, bok choy and either ramen or gluten-free soba noodles.

For other asian style recipes try my Asian Style Coleslaw, Thai Coconut Chicken Soup or Vegan Pad Thai Salad.

 

Ingredient information

Oyster Mushrooms have a fluted cap that resembles an oyster shell. They have a mild nutty flavour and are usually a creamy beige or pink in colour. However, since I live Queensland, Australia, I have used the Queensland Gold variety that I actually grew myself using a growing kit from Little Acre Mushrooms.

Choose mushrooms that have a dry surface and free of brown spots. Store them in a brown paper bag in the lowest section of the refrigerator. They don’t need washing; simply wipe any dirt away with a damp cloth before cooking.

Bok Choy, a.k.a. Pak Choy, Bok Choi, Chinese White Cabbage, has a sweet cabbage flavour and both the green and white parts are edible raw or cooked.

Ramen Noodles are made from wheat, whereas Soba Noodles are made from buckwheat so are therefore gluten-free.

 

Cooking Hints

If you are using the boiled egg, the egg can be cooked in the noodle water by adding them for the last 4 or 5 minutes for soft boiled.  Remove them with a slotted spoon and plunge into some cold water to make them easier to peel.

Another way is to crack the eggs into the simmering broth once the bok choy is added. Cover with a lid to help it cook quickly. Have a look here for inspiration!

 

Zucchini Salad

Inspired by a recipe by Jamie Oliver

This fresh lemony zucchini salad is a perfect accompaniment to dinner, or it can be eaten alone as a light lunch.

It is inspired by a Jamie Oliver recipe from his “Jamie’s 30 Minute Meals” cookbook and has become one of my favourites.

To some it may seem unusual to eat raw zucchini as a salad but please give it a try. I’m sure you will be pleasantly surprised.

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