Salsa Pollognese

Episode 2 in grinding my own meat! This bolognese-style red sauce with ground chicken was quite simple to make, delicious, filling, and very healthy. I recommend it.

Chicken Bolognese

Ingredients:
1 onion, finely minced
dash of olive oil
1 lb chicken breast, ground
1 carrot, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, minced
1 bay leaf
2 t thyme, dried
2 t basil, dried
1 14 oz can tomatoes
2 large tomatoes, chopped
dash of sugar
1/2 t salt, or to taste
fresh ground pepper, to taste
1/4 cup white wine (I actually used red because it was all I had, but I’ve heard you shouldn’t use red)
1/2 c chicken stock, optional
1/2 cup milk
parmesean cheese

Directions:
Heat oil, cook onion on medium heat until translucent. Add chicken and cook until done. Add carrot, bell pepper, garlic, both tomatoes, herbs and sugar. Let simmer on low-medium heat uncovered for about 20 minutes. Add salt, pepper, chicken stock, and taste. Adjust seasoning to liking. At the last minute add milk and heat through. Traditionally served over pasta with parmesan cheese.

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Blueberry Syrup – All Natural

Blueberry Syrup - Syrup

This is a no-brainer, and it takes almost no time, but its so beautiful and goes with so many things I couldn’t pass up posting it. On pancakes and waffles in place of the traditional maple syrup. On oatmeal or cereal. On Ice cream, or in smoothies. On yogurt (as pictured below) is unbelievable wonderful! Its so much more enjoyable to eat your own homemade yogurt with homemade blueberry sauce than to peel the foil off a Yoplait cup and toss out the packaging afterward. I’m making a tart tomorrow, and I plan to blend the blueberry syrup in the custard mixture in place of honey.

Blueberry Syrup - Yogurt

Blueberry Syrup

Ingredients:
1 cup fresh or frozen blueberries
1/4 cup water
1-2 tablespoons honey
Juice of 1/2 a lime

Directions:

Blend with handmixer, blender, or food processor, the blueberries, water, and honey. Pour into pan and bring to a boil. Reduce heat to low and let simmer for 10 minutes, stirring occationally. Remove from heat and stir in lime juice. Keep in fridge up to a week, or in the freezer for a month.

Some people add arrowroot or cornstarch to their syrup to help it thicken, but I prefer the consistency a bit runnier, and it feels more natural to me. Feel free to stir in a tablespoon of either one of those thickening agents, but be careful not to let it clump. Remember that if you use cornstarch you cannot freeze this sauce.