IC Safe BBQ Sauce

I can’t wait to try this out! How I miss BBQ! This recipe was created/modified by Kerri Cole (@icfood4u). From callieknutrition.com .

IC Safe BBQ Sauce


Ingredients:

1 cup carrot juice
¼ cup blueberry juice
1 minced garlic clove
1 cup brown sugar
2 tablespoons butter
2 tablespoons flour
Salt to taste


Directions:

1. Melt the butter.

2. Sauté the garlic over medium heat for 30 seconds until it becomes aromatic.

3. Increase the flame to medium high and add the flour, stirring for one minute (it should clump up).

4. Add the carrot juice, blueberry juice, and brown sugar and stir for one minute. The sauce should thicken to the consistency of BBQ sauce, if it has not stir until it does.

5. Remove the sauce from heat and let it cool to room temperature.

*Makes approximately 1 cup.

Homemade Caramel Sauce

Follow this easy recipe to make homemade caramel sauce – salted or not. It only takes 10 minutes and 5 simple ingredients. Then drizzle it on ice cream, cakes, pancakes, cheesecake, stir it into iced coffee, or use as a dessert dip for apples! From bellyfull.net.

Homemade Caramel Sauce


Ingredients:

1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon vanilla
pinch of salt


Directions:

1. Add the sugar and water to a 3-quart heavy bottomed saucepan; stir a little so it sits in a flat, even layer.

2. Warm pot over medium heat and cook until the sugar dissolves, turns clear, and starts to bubble. (It will be cloudy at first, but will turn into a clear, bubbling liquid.) This takes about 3-4 minutes.

3. (At this point, do not stir again - simply allow to bubble, swirl the saucepan occasionally and brush down the sides of the pan, as needed, to prevent crystallization.)

4. Sugar will form clumps, but continue swirling and cooking until the mixture thickens and turns a deep amber color like honey (this can take anywhere from 8-12 minutes), keeping a watchful eye so the mixture doesn’t burn.

5. Carefully add the butter and whisk until completely melted. (The caramel will bubble up rapidly, so be careful and continue to whisk.)

6. Remove the saucepan from the heat and slowly pour in the cream, whisking continuously until all of the cream has been incorporated.

7. Whisk in the vanilla and salt.

8. Set aside to cool in the pan for 10 minutes.

9. Then pour into a lidded glass jar and allow to cool completely. (It will thicken as it cools.)



How to Store Caramel Sauce

After the caramel cools down, you’ll pour it into a lidded glass jar or container.

Store in the refrigerator, tightly sealed, up to 3 weeks, or freezer for up to 2 months. Thaw in the refrigerator or at room temperature, before using.

Caramel solidifies in the refrigerator so it needs to be reheated, either on the stove or in the microwave, until desired consistency is reached. Note: reheating the caramel will make it thinner and runnier.

Cream Cheese Sauce

Niki originally made this yummy Cream Cheese Sauce to put over pork, but loves it so much she will try to make it more often for chicken. From nikicooks.blogspot.com.

Cream Cheese Sauce


Ingredients:

1 tablespoon butter
8 oz cream cheese (Original or Plain Philadelphia Brand, brick not tub)
1/ 2 cup milk
2 cloves garlic
2 teaspoons chives (if tolerated)


Directions:

Melt butter over medium heat. Cook the garlic in butter about 1 minute, stirring occasionally. Reduce heat and add cream cheese and milk. Cook 2-3 minutes, stirring constantly or sauce will scorch, until smooth and hot. Stir in chives. Serve over pork, chicken, or as a dipping sauce.

"No"mato Pizza Sauce

This recipe is from an IC Safe Cookbook. From callieknutrition.com.

"No"mato Pizza Sauce


Ingredients:

1 14 oz can of sweet potato puree (or you can do 1 1/2 - 2 cups of fresh cooked sweet potato)
1 14 oz can of beets drained
1 14 oz can pears drained
1 cup pure pear juice (make sure IC friendly)
3 roasted red peppers


Directions:

To roast red peppers-
Coat them with olive oil then add oregano, garlic powder, basil, pepper, sea salt and whatever kind of seasoning you want and can tolerate. Use lots. Cook until tender. I then put them in a container for 15 minutes to loosen skin then I peel them.

Put all Nomato ingredients into a blender and puree. I then add more seasonings to taste. Simmer on stove top for a while to increase the flavors. Spread on rust then add more oregano. It makes a great tasting pizza sauce.

White Garlic Pizza Sauce

This White Garlic Pizza Sauce is a flavorful alternative to tomato based pizza sauce. It is absolutely perfect and completely dreamy. And it’s ridiculously easy to make. Just a few minutes you’ll have creamy pizza sauce ready to be used or stored for later! From bakedbyrachel.com.

White Garlic Pizza Sauce


Ingredients:

2 Tablespoons unsalted butter
4 cloves garlic, minced
3 Tablespoons all purpose flour
¼ teaspoon coarse black pepper (if tolerated) ¼ teaspoon salt
¼ teaspoon dried oregano
1 cup milk
½ cup Parmesan cheese (if tolerated)


Directions:

1. Melt butter in small sauce pan over medium heat. Add garlic cooking for 30 seconds, before whisking flour, salt, pepper, and oregano. Whisk to combine well. Slowly add milk, whisking until well combined. Continue whisking occasionally until desired thickness is reached. Remove from heat, stir in cheese until smooth.

2. Use immediately or cover and chill until ready to use.

Best Tzatziki

Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing. It’s a refreshing chilled sauce, dip or spread and it’s so easy to make! This basic recipe yields about 2 ½ cups; multiply if necessary. From cookieandkate.com.

Best Tzatziki


Ingredients:

2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt (if tolerated)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice (or try lemon zest or omit)
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt


Directions:

1. Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.

2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.

3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

Nomato Sauce

This sauce will quench any longings for tomato sauce, and tastes as much like the original as you can get. From cookingwithic.blogspot.com .

Nomato Sauce


Ingredients:

Basic sauce ingredients:
6 carrots, peeled and chopped
1 beet, peeled and chopped
1 leek, cleaned and chopped
1 celery stick, sliced
1 bay leaf, whole
1 1/2 cups of water

The flavor ingredients:
3 cloves of garlic, sliced
1 leek, cleaned and minced
1 tsp. dried basil
1 tsp dried oregano
2 tsp. olive oil
1/4 cup fresh parsley chopped
2 Tbsp. Bragg's liquid aminos (if tolerated)
2 heaping Tbsp. cornstarch
1/2 cup cold water
1 cup mushrooms, sauteed (optional)


Directions:

• Place all ingredients of the basic sauce in a pot and boil, covered for 30 minutes, then puree in a blender. Add water, if needed, until mixture has tomato sauce texture.
• Saute garlic, onion, and herbs for 5 minutes in olive oil.
• Add parsley, mushrooms (optional), and saute for 10 minutes more.
• Add basic sauce and bring to a boil. Then cover and simmer for 10 minutes to blend flavors. Season with Bragg's liquid aminos.
• Place cornstarch in a small bowl and add water slowly while stirring. Stir until thoroughly dissolved in the water. Add to sauce while it cooks, stirring until sauce thickens.
• This sauce would go great over a pile of spaghetti or on a homemade pizza.

"No"mato Ketchup

Need some ketchup that is IC friendly? Here is some from an IC Safe Cookbook. From callieknutrition.com .

"No"mato Ketchup


Ingredients:

2 cups Nomato Sauce
1/2 cup corn syrup
1/2 cup raw sugar
1 tsp salt
2 heaping tsp allspice (if tolerated)
1 garlic clove crushed
3 tbsp onion finally chopped (if tolerated)
2 tsp lemon oil flavoring (if tolerated)
vegetable oil


Directions:

Saute onion and garlic in a little vegetable oil until translucent. Add remaining ingredients. Cook on low heat for about 1/2 an hour, stirring occasionally so doesn't stick, until mixture thickens and darkens. Puree in blender, pour into containers and keep in fridge.

"No"mato Sauce

This sauce tastes (and looks) more like traditional sauce than roasted red pepper sauce! Recipe created by Kerri Cole (@icfood4u). From callieknutrition.com .

"No"mato Sauce


Ingredients:

1 small can yams or sweet potatoes
1 small can beets, drained
1 can pears (Do not drain! Need the juice)
3 roasted red peppers
1 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp brown sugar, or to taste
1 tsp oregano
1/4 cup parmesan cheese
fresh basil, to taste


Directions:

Put yams, beets, pears, and red peppers in blender or food processor. Blend until smooth.

In a pot or sauté pan, add the olive oil over medium heat. Add garlic and stir just until fragrant. Add the Nomato Sauce, oregano, parmesan cheese and brown sugar. Simmer for 30 minutes stirring every so often. Add a little water if you’d like the consistency thinner. Add salt to taste.

Top with fresh basil and enjoy.

“NoMato” Spaghetti Sauce (you can use this sauce in spaghetti, enchiladas, lasagna, pizza, etc.)

“NoMato" sauce, as the name suggests, is a tomato free marinara sauce. Since nightshades are a no-no on the IC diet, the community has gotten really creative in creating substitutes for tomato sauces. Use this sauce in spaghetti, enchiladas, lasagna, pizza, etc. spicing appropriately for the dish you're using it in. From ic-network.com. Be sure to read the NOTES below for further explanation. I also added a substitution for soy sauce for those who cannot tolerate it. 😊

Basic Sauce:
6 carrots
1 beet, small (see note below)
1 onion, quartered (see note below)
1 celery stalk, diced (see note below)
1 bay leaf, whole
1-1/2 cups water

The Flavor and Fun:
3 cloves garlic, sliced
1 small onion, minced (see note below)
1 teaspoon dried basil or dried thyme
1 teaspoon dried oregano
2 teaspoons olive oil or sesame oil
1/4 cup fresh parsley, chopped
2 tablespoons soy sauce, miso or tamari (see note below)
2 heaping tablespoons kuzu or cornstarch
1/2 cup cold water

For meaty texture add:
1 cup mushrooms, sauteed


Directions:

1. Place Basic Sauce ingredients in a pot and boil, covered, for 30 minutes. (Or, place in a pressure cooker, bring to pressure and simmer 20 minutes.) Puree in a blender. Add water, if needed, until mixture has tomato sauce texture.
2. Saute garlic, onions, and herbs for 5 minutes in olive oil. Add parsley, mushrooms if desired, and saute 10 minutes more.
3. Add Basic Sauce and bring to a boil. Then, cover and simmer 10 minutes to blend flavors. Season with salt or coconut aminos to taste.
4. Place kuzu or cornstarch in a small container and add water slowly while stirring. Stir until thoroughly dissolved in all the water. Add to sauce while it cooks, stirring until thickened.

Notes: You can use 6 cups cooked butternut squash instead of carrots to make the sauce more orange and sweeter. Her recipe calls for miso or tamari soy sauce, but you can substitute 1-1/2 teaspoons of salt if soy sauce bothers your bladder. (*My Tip: You can use coconut aminos if tolerated and without problem ingredients)

About onions: We all have differing levels of sensitivity to onions. For some people, simply cooking them as Ruth’s recipe indicates is sufficient to keep them from causing a symptom flare. For those who are slightly more sensitive, all the onions may have to be chopped and sauteed until translucent in oil or margarine before adding to the recipe. Another alternative is to substitute chives (which are milder) for the onions. For those who are most sensitive to onions, leave out the onions altogether or, leave out the onions and the soy sauce but use 1-1/2 tsp. onion salt in place of the soy sauce.

No Tomato Salsa

Niki came up with this No Tomato Salsa and it gets rave reviews. Great with tortilla chips! From nikicooks.blogspot.com.

No Tomato Salsa


Ingredients:

1 Red Pepper
1/2 can Sweet Corn
1/2 packed cup Cilantro (if tolerated)
2 Tbsp Olive Oil
1 clove Garlic
1/3 small Onion or some green onion (if tolerated)
Tortilla chips (without problem ingredients)


Directions:

Sauté garlic in Olive Oil for just a few minutes over medium heat. Add all ingredients and then puree to desired consistency. Serve with tortilla chips.

Savory Crushed Blueberry Sauce

Cranberries give almost everyone with Interstitial Cystitis flares. So they took the classic sauce and simply replace the cranberries with blueberries. Herbs were added to compliment the savory dishes served during Thanksgiving. From myfoodstyle.com.

Savory Crushed Blueberry Sauce
Ready in: 10 minutes
Serves: 8
Complexity: very easy


Ingredients:

3 cups fresh or frozen blueberries - thawed
2/3 cup (packed) golden brown sugar
1/2 teaspoon finely grated lemon peel/zest (if tolerated)
1 tablespoon fresh herb (basil, thyme, rosemary)
1 teaspoon salt


Directions:

1. Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan.

2. Stir over medium heat until the sugar dissolves and mixture comes to a simmer.

3. Reduce the heat to medium-low and simmer until the blueberries are soft and liquid is syrupy.

4. Remove from heat; add the remaining blueberries and herbs.

5. Using the back of the spoon, gently press the fresh blueberries against side of pan until lightly crushed.

Roasted Red Pepper Pasta Sauce

Roasted red peppers and a bit of garlic and olive oil are quickly turned into a stellar, simple pasta sauce perfect for those following the Interstitial Cystitis Diet. From icdietblog.wordpress.com.

Roasted Red Pepper Sauce


Ingredients:

6 red peppers (sweet bell peppers)
3 Tbsp. olive oil, plus more for taste and consistency
2 cloves garlic, chopped
1/2 tsp. salt
1 tsp. lemon zest (if tolerated)


Directions:

1. Roast and peel the red peppers. Chop the peppers roughly.

2. In a saucepan over medium heat, warm the oil. Add the garlic, salt, and chopped peppers. Cover and cook, stirring occasionally, until the peppers look silky and the flavors have blended, about 10 minutes.

3. Transfer the mixture to a blender or food processor and whirl until very smooth. Add a tablespoon or two of olive oil, if necessary, to achieve a very smooth texture.

4. Add more salt and/or optional lemon zest to taste.

5. Warm, gently, if necessary. Use on freshly cooked pasta, over broiled or grilled chicken, or on baked or grilled fish.

Homemade Marshmallow Crème

Lots of recipes call for marshmallow crème, but many of the ingredients are a no-no for people with IC. Here is a substitute for the store-bought marshmallow fluff that is IC friendly. This makes 7 ounces, equivalent to 2 cups. From allrecipes.com.

Homemade Marshmallow Crème
Makes 8 servings, 138 calories

Ingredients:

1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioner’s sugar
2 1/4 teaspoon vanilla extract


Directions:

Beat egg white, corn syrup, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5 minutes. Reduce mixer speed to low and beat in confectioners' sugar until thoroughly combined. Beat vanilla extract into marshmallow creme just until incorporated. Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

Tomato Sauce and/or Ketchup Substitute: VA-VA Mild Ajvar

mrrapp sent this tomato sauce or ketchup substitute in and it sounds amazing! He says it doesn't have the bite that tomato sauce has, more of a rich and smoky flavor. Try it as a substitute for tomato sauce and paste in other recipes for soups and stews.

About the product:

• Naturally gluten-free
• All Natural no preservatives, artificial colors, artificial flavors, thickeners, or stabilizers
• Made in microbatches to ensure rich flavor and fresh, homemade taste
• Can be consumed as a pasta sauce, used as a dressing with leafy greens, spread on a hamburger with onion and pickles, as a side dish with grilled chicken and rice, or, failing all that, on a spoon right out of the jar!


Product Description:

A Macedonian specialty! Hand peeled red peppers are roasted in an oven and mixed with roasted eggplant and garlic. This surprisingly mild, but spicy vegetable spread goes perfectly with breads (we recommend French baguette), cheese and crackers, white meats, fish, or as a side dish all by itself.

Ingredients: roasted red peppers, roasted eggplant, garlic, salt, sunflower oil, spices

Spinach Alfredo Sauce (Better than Olive Garden®)

chickennugget is on a roll! She sent this in and thinks it looks good and she’s right! It does look good and it’s easy to make too! From allrecipes.com.

Spinach Alfredo Sauce

Ingredients:

1/2 cup butter
3/4 cup thawed frozen chopped spinach
1 pint heavy whipping cream
3 tablespoons cream cheese
1 cup grated Parmesan cheese (if tolerated)
1 teaspoon garlic powder
1 pinch salt and ground black pepper to taste (optional)


Directions:

1. Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.

2. Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

Easy Basic White Sauce

For those who want an easy cream soup base, chickennugget has some awesome recommendations:

thespruce.com- How To Make A Basic White Sauce

dish.allrecipes.com- All About Roux

allrecipes.com- Cream Soup Base


These are easy cream bases and they make any amazing cream soup out of anything using this base. You can even use this base for mac n cheese, scallop potatoes, broccoli soup, etc. This base is amazing and the things you can create with it are amazing! Some of the links give you ideas and suggestions of thing to add.

Homemade Chocolate Syrup

Don’t let the name scare you. patricialynne07 adapted this recipe using carob powder to make it IC friendly. From myheavenlyrecipes.com. She gives it: ★ ★ ★ ★ ★

This recipe makes enough to fill a quart mason jar. If you don’t want to make that much simply cut the recipe in half. By cutting the recipe in half it will fill a pint mason jar.


Ingredients:

2 cup water
2 cup pure cane sugar
½ teaspoon salt
1 cup carob powder
2 tablespoon pure vanilla extract


Directions:

1. Place water, sugar and salt in sauce pan.

2. Be sure to continue to stir so the sugar dissolves.

3. Heat up and bring to a boil for a minute.

4. Remove from heat.

5. Let cool for 15 minutes before adding in carob powder.

6. Stir well and then add the vanilla mixing again.

7. Pour into a 1 pint mason jar and refrigerate for up to two months.


*If you want the consistency a bit thicker you can STIR the contents of the jar or shake it before serving. You can also add a teaspoon or two of cornstarch to the pan to thicken it up.

Nightshade-Free Marinara Sauce

For those craving tomato sauce for pizza, spaghetti, etc. patricialynne07 found this recipe at allergyfreemenuplanners.com. She adapted it to make it IC friendly. It is a time consuming recipe, lots of peeling, and simmering the beets until they get soft which took longer than 25 minutes (more like 40 minutes). She gives it: ★ ★ ★ ★

Nightshade-free Marinara Sauce

Ingredients:

1 onion, diced (if tolerated)
1-2 tablespoons coconut oil or olive oil
5 carrots, sliced
1-2 medium beet, peeled and diced into small-medium chunks
2 cloves garlic, minced
1 1/2 -2 cups water or stock (without problem ingredients)
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper (if tolerated)


Directions:

1. Sauté the onions in oil in a medium to large sauté pan. It helps to have something that has a lid. Cook onions until soft, about 5-8 minutes. Add the carrots, beet chunks and about 3/4-1 cup water. The smaller you make the beets, the faster they will cook.

2. Cover and cook veggies over medium-low heat or at a simmer. Cook until the beets are soft, about 20-25 minutes. Check on them periodically to make sure there is still some water in the pan and they are not burning.

3. When beets are cooked through, add about 1/2-1 cups more water, herbs, salt and pepper. Using a hand blender (or transferring to a blender), blend veggies with water until smooth. Add more water if needed to make a marinara-like consistency. Add more herbs or salt to taste. If you would like some tang, add the lemon juice or apple cider vinegar to make it more acidic like tomato sauce.

This keeps well in the fridge and it makes a pretty big batch. I’ve been using some for dinner the night I make it, then freezing half the batch in a couple containers for future use. However, it keeps in the fridge for over a week.

Blueberry Sauce

This sauce comes from the Blueberry Breakfast Casserole, but could be used to top all kinds of desserts like ice cream or cheesecake. Soooo delicious! From nikicooks.blogspot.com.

Blueberry Sauce

Ingredients:

1 cup sugar
2 tablespoon cornstarch
1 cup water
1 cup fresh blueberries (I actually used half fresh, half frozen and as fine)
1 tablespoon unsalted butter


Directions:

Stir sugar, cornstarch, and water in small saucepan. Cook mixture over medium heat for 5 minutes, stirring frequently. Mixture will thicken. Stir in blueberries and simmer the mixture, stirring frequently, about 10 minutes until berries have "burst". Add butter and stir the sauce until butter is melted.