Whole30 BBQ Sauce

I (Jenni) used a combination of recipes from these two sources (at the bottom)

INGREDIENTS

1 onion
2 cloves garlic
1 can (6 oz) tomato paste
1 small can tomatoe sauce
2 dates

1/4 cup apple cider vinegar
1/4 cup white vinegar

3 tbsp organic Dijon mustard
Juice of 1 lime
2 tbsp coconut aminos
1 tsp smoked paprika
1 cup water
¼ tsp all natural liquid smoke

1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tabasco or hot sauce

I never measure anything.  I just put everything in the blender and pureed it.  Then I put it in a pot and simmered it for like close to an hour.  It tasted great!  We ate it on shredded pork that I made in the crock pot with sweet potato chips.  

Original recipes

http://thehealthyfoodie.com/smoky-hot-bbq-sauce/

SMOKY HOT BBQ SAUCE – PALEO AND WHOLE30 COMPLIANT

INGREDIENTS
1 onion, minced
2 cloves garlic, minced
1 can (6 oz) tomato paste
1 small can (14oz) crushed tomatoes
¼ cup date paste
½ cup unsweetened applesauce
1/4 cup balsamic vinegar
1/4 cup white wine vinegar
3 tbsp organic Dijon mustard
Juice of 1 lime
2 tbsp coconut aminos
1 tbsp fish sauce
2-3 tbsp fresh ginger, grated
¼ tsp ground cloves
½ tsp ground cinnamon
1 tsp smoked paprika
3-4 dried chipotle peppers, chopped
1 cup water
¼ tsp all natural liquid smoke


http://nomnompaleo.com/post/61326007449/stupid-easy-paleos-kickin-bbq-shredded-chicken

Ingredients:
1 whole, large chicken
2 Tablespoons ghee or your fat of choice
½ white onion, minced
3 garlic cloves, crushed
1½ cups apple cider vinegar
½ cup tomato sauce or crushed tomatoes
2 Tablespoons tomato paste
3 Tablespoons honey
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Tabasco or hot sauce

Directions:

Rinse and pat the chicken dry. Place it in the slow cooker and sprinkle with salt and pepper. Cook on high for 3 hours or low for 5 hours.

(Alternatives to making a crock pot chicken: poach 1½ to 2 pounds of chicken breasts or buy a pre-made rotisserie chicken from the market.)

Meanwhile…

In a large saucepan, melt the ghee over medium heat. Add the minced onion and cook for 4-5 minutes or until softened.

Now, add the rest of the ingredients: garlic, apple cider vinegar, tomato sauce, tomato paste, honey, salt, black pepper, and Tabasco. Stir well and bring to a boil, then reduce to a simmer over low heat.

Simmer the sauce until the volume has reduced by a quarter to a third. It should be slightly thickened but not pasty.

When the chicken has cooled a bit - unless you have asbestos hands - shred all the meat and unite it with the tangy, savory sauce.

Crispy, Oven-Baked Sweet Potato Fries

Crispy, Oven-Baked Sweet Potato Fries

Makes: a pile | Prep 15 minutes | Cook 20-25 minutes

Ingredients:
2 large-ish organic Japanese sweet potatoes — long and thin is better than short and fat

2 tablespoons coconut oil, melted
salt

Directions:

1. Preheat the oven to 425F. Cover a large baking sheet with parchment paper, then place a wire rack on top of the parchment.

2. Wash the sweet potatoes and scrub the skins to remove dirt, but don’t peel them. Poke each potato a few times with the tip of a paring knife, then loosely wrap each still-wet-from-the-washing potato in a paper towel and place in the microwave. Nuke for 8-9 minutes, until they’re tender to a gentle squeeze.

3. Allow the sweet potatoes to cool enough to handle; you can cheat by plopping them in the fridge. Worth noting: I nuked a bunch of spuds in advance, then stored them in the fridge until I was ready to make fries. That works, too, if you need to divide your kitchen time – or if you just want to be prepared for a sweet potato fry emergency.

4. When you can handle the potatoes without burning yourself, cut them into strips that are 1/8 to 1/4 inch wide. You want them pretty thin, but not like shoestring fries. I wanted to make my fries look pretty by cutting the strips the entire length of the potato, but the shorter ones got crispier, so if you don’t care about aesthetics, cut the potato in half crosswise before you start making the strips. (If you need some help visualizing how to cut fries, this video is pretty good, but his fries are way too wide for our recipe,. Make yours about half as thick and wide as his – and don’t peel your sweet potatoes!) Worth noting: As you cut the sweet potato, the strips might break. I know they don’t look as lovely, but that’s actually a good sign. It means the microwave did its job drying out the potato.

http://theclothesmakethegirl.com/2013/11/07/crispy-oven-baked-sweet-potato-fries/

Clarified Dairy-Free Butter (Ghee)

http://www.davidlebovitz.com/2010/03/how-to-clarify-butter-recipe/

Clarified Butter

• Unsalted butter, cut into cubes

1. Heat the unsalted butter in a heavy-duty saucepan over very low heat, until it’s melted. Let simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.

2. Once the butter stops spluttering, and no more foam seems to be rising to the surface, remove from heat and skim off the foam with a spoon. (It can be saved and added to soups, bread doughs, polenta, pilaf, or a bowl of warm oatmeal.)

Don’t worry about getting every last bit; you can remove the rest when straining it.

3. Line a mesh strainer with a few layers of cheesecloth or gauze (in France, I useétamine, which is cotton muslin) and set the strainer over a heatproof container.

4. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, leaving behind any solids from the bottom of the pan.

Storage: Clarified butter will keep for 3 to 6 months in the refrigerator. Some say you can leave it at room temperature if the conditions are optimal, but I keep mine under refrigeration. It can also be frozen for a similar length of time.

Note: If you continue to cook the butter in step #2, it’ll turn a nutty-brown color and take on a pleasant aroma, which the French call beurre noisette, because of the nut-like smell and taste. You can use it right away as is, with or without the foam, and it’s wonderful drizzled over steamed vegetables.