White Bolognese Sauce

1 lbs good quality ground sausage 

2 Tbls olive oil

2 ounces pancetta diced

1 medium yellow onion, chopped

1 celery, shipped

1 carrot chopped

2 cloves garlic minced

1 individual mini white wine

1 tsp fresh rosemary chopped

1 tsp fresh sage chopped

1/4 tsp ground nutmeg

1 tsp salt

1 tsp pepper

1 1/2 cup chicken stock

1 cup whole milk

1 lbs dried pasta

grated parmigiano reggiano to serve

Fry sausage and pancetta and 1 tbls olive oil until cooked, remove to paper towel

add 1 TBs olive oil to pan and cook carrots, onions and celery until cooked down

add garlic cook 1 minute

add rosemary, sage, nutmeg, salt and pepper

add white wine until evaporated

add chicken stock

cook on low for 30 minutes to reduce

after 30 mins add half of the milk, continue to simmer on low for 30 minutes

add the rest of the milk and continue to simmer until liquid gone

cook pasta al dente 

add pasta to sauce

add parmigiano reggiano,

enjoy

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Sweet Potato Polenta cornbread

This sweet potato polenta cornbread is so pretty in real life. You can see the chunks of sweet potato because I didn't puree it smooth. 

It is so good too. I love polenta  

1 Cup organic Polenta 

1 Cup all purpose flour

1 TBls baking power

1/2 tsp salt

1 Cup mashed cooked sweet potato

1 Cup buttermilk

2 large eggs

1/2 cup softened or melted butter

1/4 Cup honey (this isn't too sweet, if you like it sweeter increase to 1/2 c)

mix the dry together

mix the buttermilk, eggs, butter and honey

add the sweet potato

add wet to dry

grease and line with parchment paper an 8x8 pan

pour batter into pan

bake at 375 degrees for 25-30 mins

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Chicken and Cabbage Soup

I saw this recipe online. I changed a few things around. I love soup with cabbage.

1 cup diced white onion

4 cloves minced garlic

5 cups shredded green cabbage

14.5 fire roasted dice tomato with medium green chilies (Muir Glen organic brand)

 4 oz mild green chilies

15 oz pinto bean, drained and rinsed

1 tsp cumin

1 tsp chili powder

1 tsp garlic powder

1/2 tsp mexican oregano

1/2 tsp salt

32 oz chicken broth

1/2-3/4  lbs chicken breasts

1/2 lime, juice

Sauté onions and cabbage until soft, 6 minutes

Add garlic and cook 1 minute

add diced tomatoes, green chilis, beans, seasoning and broth

bring up the heat

Add in chicken breasts, turn heat to simmer for 30 minutes

take chicken out and shred.

Add back to pot

Add juice of 1 lime.

taste and season with salt and pepper to taste.

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Creamy Crockpot Polenta

This is for a creamy polenta. I like mine loose and not thick. If you like it thicker just add less liquid. I was going to add cheese at the end, but it was so good without it. So I left it out. You could add butter and cheese at the end. I think the half and half made it taste creamy like cheese. I did't have milk to use, so I Just used the heavy cream. Next time I might try with coconut milk to make it less dairy. 

3 Cups water

1 Cup Half and Half (1 c coconut milk from a can or just all water for less creamy)

1 tsp salt

1/2 tst garlic powder

1 cup Bob's Polenta (find organic if you can)

Add everything to a 3 Qt crockpot

turn on high for 2 hours or 

turn it on low for 5 hours

stir every once in awhile because it settles to the bottom

any left overs, put in a container and refrigerate.

when set, cut in slices and pan fry with oil to make fried polenta and dip in marinara sauce.

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