Chuckwagon BBQ Sauce Vintage Recipe

Naturally Gluten-Free Condiments

Chuckwagon BBQ SAUCE

Makes 4 Cups

50 Year Old Vintage Recipe

 

INGREDIENTS

¼ Cup Oil

1 Medium Onion, minced

2 Tbls Cider Vinegar

3 Tbls Lemon Juice

1 Cup Tomato Sauce

1 Cup Water

2 Tsp Angostura Bitters

1 Tsp Salt

1 Tsp Celery Salt

1 Tbls Mustard

2 Tbls Brown Sugar

1/8 Tsp Cayenne Pepper

 

DIRECTIONS

In a medium sauce pot cook onion in oil until lightly brown and caramelized.  Add remaining ingredients and simmer for 20 minutes or until sauce begins to thicken. Pour into glass jars and cover tightly. Store the sauce in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

COTTAGE CHEESE GF/DF

 

COTTAGE CHEESE GF/DF

Makes 1¾ cups

INGREDIENTS

12 oz Firm Tofu
½ Cup Mayonnaise
2 Tbls Water
1 Tbls White Miso
⅜ Tsp Salt, or to taste
 
INSTRUCTIONS
Drain and press the tofu, using a tea towel or paper towels, to remove any excess water. Put the drained tofu in a medium bowl. In a small bowl, whisk together the mayonnaise, water, and miso until smooth. Whisk in the salt.
 
Add the mayonnaise mixture onto the tofu and thoroughly mash it together. It is ready when you have small tofu chunks and a cottage cheese-like appearance. Store in an airtight container in the refrigerator for up to 3 days. The flavors do meld a little more after a few hours of refrigeration.
 
NOTE:
For a Savory option, whisk ¾ teaspoon onion powder and ¼ teaspoon garlic powder into the mayonnaise mixture. Optionally stir in 1 to 2 tablespoons fresh minced herbs after the tofu is mashed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Pesto, Gluten-Free Naturally

Naturally Gluten-Free Condiments

PESTO

 
INGREDIENTS
 
¼-½  Cup Extra Virgin Olive Oil
½ Tsp Sea Salt
½ Lemon, juice & zest
1 Clove Garlic
1 Cup Fresh Basil
¼ Cup Sunflower Seeds or Pine Nuts
 
DIRECTIONS
Food Processer or Stick Blender
Glass Jar w/Airtight lid
 
Begin with ¼ cup of oil, salt, lemon juice, and garlic into the food processor or a tall bowl if using a stick blender. Pulse these ingredients until smooth and creamy. Add Basil and seeds or nuts and continue to pulse repeatedly until the Pesto reaches desired consistency.
 
For a creamier, oilier consistency, add the rest of the olive oil and pulse another time or two.
 
For a creamier less oily consistency, add some water instead of the additional oil to thin it out.
 
Store the Pesto in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Homemade Mayonnaise Recipe

Naturally Gluten-Free Condiments

MAYONNAISE

 
INGREDIENTS
1 Egg Yolk
2 Tsp Lemon Juice
¾ Cup Oil,
¼ Tsp Dijon Mustard
Sea Salt and Pepper to taste
 
Optional - chopped garlic, thyme, fresh parsley, hot sauce
 
DIRECTIONS
Stick Blender
Glass Storage Container
 
In a tall bowl add egg yolk, lemon juice, mustard, salt & pepper and blend until smooth and creamy. With the blender running, begin to add oil very slowly, one drop at a time, until the mixture begins to emulsify. Continue with the blender running to add the rest of the oil in a slow steady stream.
 
Add whatever additional flavors you want – hot sauce, fresh herbs, garlic, or leave it plain.
 
Store Mayonnaise in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Olive Oil Mayonnaise

Naturally Gluten-Free Condiments 

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Homemade Ketchup

Naturally Gluten-Free Condiments

KETCHUP

 
INGREDIENTS
 
2 Tbsp Oil
1 Small Onion, chopped
2 Cloves Garlic, minced
2 Tbsp Molasses
3 Tbsp Light Brown Sugar
¼ Cup Apple Cider Vinegar
1 Tbsp Tomato Paste
1 28-Oz Can Tomato Purée
1 Tsp Sea Salt
½ Tsp Dry Mustard
⅛ Tsp Allspice
½ Tsp Nutmeg
 
1 Pinch Cayenne (optional)
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
In a saucepan over medium heat add oil, onions and garlic and cook until fragrant and translucent. Once the garlic and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer. Simmer on low heat for about an hour, stirring occasionally to prevent sticking.
 
Once the ketchup has reduced, remove from heat and allow cooling slightly. Carefully transfer to processer or use stick blender to purée.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Garlic & Avocado Mayonnaise

Gluten-Free Condiments

ROASTED GARLIC & AVOCADO MAYONNAISE 

INGREDIENTS

1 Avocado, pitted & peeled

4 Tbsp Olive Oil

1 Bulb of Roasted Garlic, recipe below

1 Lemon, zest & juice

Salt & Pepper, to taste
Honey, optional

INSTRUCTIONS

Place everything in a food processor, or tall bowl if using a stick blender, and run at high speed until silky smooth.  If the mayo seems a bit thick, add another drizzle of olive oil or juice. Taste for seasoning and add more if desired. Store the mayo in a covered glass container in the fridge. If the mayo is too lemony for your taste, add a touch of honey to balance things out.

Oven Roasted Garlic

INGREDIENTS

2-3 Whole Heads of Garlic

Extra Virgin Olive Oil

DIRECTIONS

Preheat toaster oven to 350°

Peel and discard the papery outer layers of the whole garlic bulb, leaving the skins on the individual cloves of garlic. Be careful not to break the cloves from the bulb. With a small sharp knife, cut just the tops of cloves off, exposing the individual cloves inside. If you miss some of the smaller cloves, or the lower ones on the outside edge, don’t worry, they’ll still roast up fine. 

Place the bulbs, cut side up, into individual ramekins. If you’re going to do multiple bulbs a muffin pan works well. Drizzle the olive oil over the bulbs, making certain to get each exposed clove. Place in the hot oven and bake for 30-45 minutes, or until the cloves are lightly browned and feel soft when pressed.

Allow the garlic to cool and remove the individual cloves from the bulb. Squeeze the roasted garlic cloves out of their skins or use a small knife to cut the skin slightly. Place the cloves in a covered, glass container and pour any remaining oil over them.  Enjoy the garlic warm, can be used as an ingredient in a favorite savory recipe, mash to create an amazing spread or aioli, create a flavorful topping for baked potatoes or pastas

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Ketchup, Nightshade-Free

Naturally Gluten-Free Sauces

KETCHUP, Nightshade-Free

2 Cups

 
INGREDIENTS
 
2 Cups Carrots, chopped
½ Cups Beets, chopped
½ Cups Onion, chopped
½ Cups Lemon Juice
2 Tsp Apple Cider Vinegar
2 Tbsp Maple Syrup
½ Tsp Salt, or to taste
½ Tsp Granulated Garlic
Pinch of Cloves
Oil for Sautéing the Onion
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
Cook the carrots and beets in water until very soft. Drain and set aside. In a sauté pan over medium heat, sauté the chopped onion in a small amount of oil until translucent.
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become smooth and creamy. If you prefer thinner ketchup, you can add a bit of water at a time until you have your desired consistency.
 
Store Ketchup in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Bacon & Sweet Onion Jam

Naturally Gluten-Free Condiments

Bacon & Sweet Onion Jam

INGREDIENTS

1 Pkg Bacon, chopped

3 Large Sweet Onions, chopped

½ Cup Balsamic Vinegar

¼ Cup Brown Sugar

Salt and Pepper

INSTRUCTIONS

In a large, flat bottom, skillet or pan over medium-high heat, cook the bacon stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in the skillet. Add the chopped onions and sauté until tender. Be patient, stir occasionally, and wait for the onions to get caramelized. When the onions are browned, and the edges begin to get a bit crispy, remove the pan from the heat.

Using a stick blender, give the mixture a few quick pulses, just enough to smooth out about 50% leaving the remaining onion pieces whole. Return the pan to the heat, add the cooked bacon, vinegar, sugar and salt & pepper to taste. Once everything begins to bubble again, turn off the heat and leave the pan on the burner, stirring occasionally until it reaches room temperature. The jam can be enjoyed warm on burgers & hot-dogs, or mix with sour cream, cream cheese, or soft goat cheese to create a tasty dip. Store the mixture in a glass container in the refrigerator to enjoy when needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Green Tomato Jam, Vintage Recipe

Naturally Gluten-Free Condiments

GREEN TOMATO JAM

Vintage

 

INGREDIENTS

5 Cups Green Tomatoes, crushed

4 Cups Sugar

1 Large Pkg Jell-O, any flavor

 

DIRECTIONS

 

In large saucepan on top of stove, heat tomatoes and sugar until soft boil.  Continue to boil for 20 minutes.  Remove from heat and add Jell-O, mixing thoroughly.  Pour into clean, sterile jars and seal.  Store in refrigerator. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Olive Oil Mayonnaise

Naturally Gluten-Free Condiments

Olive Oil Mayonnaise

Makes 3 cups

INGREDIENTS

3 Fresh Eggs, room temperature

2 Tsps Dry Mustard or 1 Tbls Dijon Mustard

2 Tsp Honey

2 Cups Light Olive Oil

Fresh Lemon, juice & zest

Pink Sea Salt, White Pepper, to taste

INSTRUCTIONS

Immersion Blender or Food Processor

In a tall bowl or food processor add the eggs, mustard, half of the honey, juice, and zest, and salt and pepper to taste. Give everything a quick pulse to blend until smooth and creamy.

Measure the olive oil into a small pitcher with a spout and place within easy reach. With the blender running, slowly add the oil in a thin stream, don’t stop the blender and don’t add the oil too quickly. The mixture will get smooth and creamy as it emulsifies. If the Mayo seems too thin, slowly stream in a bit more oil with the processor running until thick.

Once all the oil has been added scrape down the sides, give a quick stir by hand and taste. Add more honey, lemon juice or zest, salt and pepper, to taste. Store the Mayo in a glass container in the refrigerator and use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Mustard

Naturally Gluten-Free Condiments

MUSTARD

INGREDIENTS

½ Cup Brown Mustard Seeds
½ Cup Yellow Mustard Seeds
1 Cup White Balsamic Vinegar
1 Tsp Turmeric
2 Tbsp Honey
½ Tsp Sea Salt

DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container

Place mustard seeds and vinegar in a bowl, cover the bowl and allow sitting overnight. After letting the seeds soak overnight, transfer to processer or tall bowl if using a stick blender. Add all remaining ingredients and blend until puréed. If you want a smoother consistency, add 1-3 Tbsp of warm water. Once puréed, add more honey or spices according to your taste.

Store Mustard in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Citrus-Cranberry Relish, Gluten-Free Naturally

Naturally Gluten-Free Condiments

Citrus-Cranberry Relish

Makes 1½ cups

INGREDIENTS

1½ Cups Fresh Cranberries

¼ Cup Fresh Mint

1 Orange, zest and juice

4 Dates

¼ Tsp Sea Salt

INSTRUCTIONS

Place all ingredients in a food processor and pulse lightly until ingredients are coarsely chopped. Relish should be stored in a glass jar in the refrigerator.  Serve chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Watermelon Pickle Vintage Recipe

Naturally Gluten-Free Condiments

WATERMELON PICKLE

100 Year Old Vintage Recipe

 

INGREDIENTS

7 ½ Lb Watermelon Rind, trimmed, cleaned

3 Tsp Salt

3 1 Inch Cinnamon Sticks

2 Tbls Whole Cloves

8 Cups Sugar

3 Cups Apple Cider Vinegar

 

DIRECTIONS

 

Prepare watermelon rind by paring off all green rind and most of pink flesh leaving only the white rind.  Cut the white into one inch pieces.  In large sauce pot, combine rind, salt, and 5 quarts of water.  Bring to boil, boiling gently, uncovered, 15-20 minutes.  Drain rind well and place rind in large, clean, glass jar or bowl. 

 

In a separate saucepan, combine sugar, vinegar, and spices.  Bring to boil, stirring until sugar is dissolved.  Continue boiling, uncovered, for 10 more minutes.  Remove from heat and pour syrup over the rind and cover tightly.  Allow to cool and refrigerate overnight.

 

Next day, drain syrup into saucepan and bring to boil again for 10 minutes.  If desired, move rind to several smaller jars.  Pour syrup over rind, allow to cool and keep in refrigerator.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com 

Mayonnaise, Gluten-Free Naturally

Naturally Gluten-Free Condiments

MAYONNAISE, Egg-Free, Soy-Free

½ Cup

 
INGREDIENTS
 
¼ Cup Oil
¼ Cup Water
½ Tsp Lemon Juice
½ Tsp Apple Cider Vinegar
2 Tsp Rice Flour
1 Tsp Arrowroot
½ Tsp Xanthan Gum
½ Tsp Honey
¼ Tsp Dry Mustard
½ Tsp Sea Salt
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container w/Airtight Lid
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become until smooth and creamy.
 
Store the Mayonnaise in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com