Friday, July 27, 2012

chicken bolognese resting on portabella beds

We've cut out wheat and way back on other carbs, so the wee cogs in my noggin are always turning, conjuring up ways to serve sauces and such.

Sunday I put some chicken bolognese in the slow cooker, and after our boat ride on Lake Union, we came back and all I had to do was roast some portabello mushrooms for a few minutes, et voila!

So here's the sauce (very loosely based on a recipe from Extending the Table: A World Community Cookbook):
  • chicken thighs
  • onions, garlic, zucchini
  • basil puree
  • Italian seasoning (rosemary, savory, basil, and marjoram)
  • tomato paste
  • salt
  • sugar (just a wee bit to take away the acidity)
  • pepper
  • bay leaf
  • water
Just saute the onions, garlic, and zucchini in olive oil in a frying pan on the stove, add the chicken, just to brown it a little, then throw all that plus the rest of the ingredients into the slow cooker for the day.

Then when you're ready, roast your mushies in a casserole dish with olive oil and more Italian seasoning on 400 F for 15 minutes or so.

Serve the sauce on the thick, juicy mushrooms with just a tiny sprinkling of parmesan (this is pretty much the extent of our dairy consumption these days, but it's just enough to add a bit of je ne sais quoi).

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