Edesia Posted March 29, 2015 Share Posted March 29, 2015 There is a dish I make every Passover. It's a casserole with a ground beef, onion, olive, and dried currant filling in a tomato based sauce, layered with plantains. The recipe calls for 1 cup of red wine in the mixture. I know I can just add more broth or water, but I'd like something with a deeper flavor. I am thinking of using some 100% pomegranate juice and balsamic vinegar instead. Any other ideas to sub for the red wine? Link to comment Share on other sites More sharing options...
missmary Posted March 29, 2015 Share Posted March 29, 2015 I would NOT do pomegranate juice or vinegar in one-to-one amounts. 1 cup of either would be too strong or sweet in my opinion. I might do an extra cup of stock plus a little bit of balsamic (like one or two tablespoons). sounds yummy. Link to comment Share on other sites More sharing options...
Edesia Posted March 29, 2015 Author Share Posted March 29, 2015 Goodness, no, definitely not in equal amounts. Blech. : ) I was thinking 1-2 TBS of the balsamic, at most. You're right about the pomegranate. I think I'll just skip that. Link to comment Share on other sites More sharing options...
Maureen Boyle Posted April 3, 2015 Share Posted April 3, 2015 This sounds like a good dish. Let us know how the substitution works out and... any chance you can share the recipe? Link to comment Share on other sites More sharing options...
Hannlib Posted April 3, 2015 Share Posted April 3, 2015 This kind of thing?http://stupideasypaleo.com/2013/04/16/paleo-plantain-beef-pie/ Link to comment Share on other sites More sharing options...
Andor Zensko Posted April 30, 2015 Share Posted April 30, 2015 When cooking with beef I always add a little bit of red wine vinegar or balsamic vinegar to the pot, and by a little bit I mean I tip the bottle and splash in whatever but I would never do more than that, it is just a back note of flavor. Link to comment Share on other sites More sharing options...
Hanjosh3 Posted April 24, 2016 Share Posted April 24, 2016 Morning, I have a quick question about Balsamic vinegar. Just starting out with the Whole 30, and I am confused on one area. We are not allowed to have Sulphites, but we are allowed to have Red Wine Vinegar and Balsamic Vinegar. I haven't been able to find either without Sulphites, and the good people at Trader Joe's say I will not because the Sulphites are naturally occurring in these products. Can anyone help with this? Thanks! Link to comment Share on other sites More sharing options...
QuilterInVA Posted April 24, 2016 Share Posted April 24, 2016 They are allowed in vinegar because they are natural to it. Link to comment Share on other sites More sharing options...
Karen_Suep Posted April 24, 2016 Share Posted April 24, 2016 Morning, I have a quick question about Balsamic vinegar. Just starting out with the Whole 30, and I am confused on one area. We are not allowed to have Sulphites, but we are allowed to have Red Wine Vinegar and Balsamic Vinegar. I haven't been able to find either without Sulphites, and the good people at Trader Joe's say I will not because the Sulphites are naturally occurring in these products. Can anyone help with this? Thanks! If it contains sulfites naturally, you're ok. If it's added (look at the ingredients), avoid. Link to comment Share on other sites More sharing options...
SharynF Posted April 24, 2016 Share Posted April 24, 2016 I use blackcurrants and balsamic to give a rich sauce for venison. Could work for your subs. Link to comment Share on other sites More sharing options...
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