Blackberry Sauce

This delicious sauce is made with fresh blackberries and has so many uses!

Tzatziki Sauce

I love cucumbers.  The smell and taste of them makes me think of summer.  I enjoy eating them raw, but also in salads and on sandwiches.  I'd never had Tzatziki sauce before (to my knowledge), but I knew I would enjoy it because of the cucumber.  Tzatziki can be used as a sauce on gyros, as an accompaniment to meat, or as a dip for pitas or fresh vegetables.  It has so many possibilities and it's so delicious!

As promised on Monday, this is the sauce I used for our flatbreads. I'll be sharing the rest of the filling on Friday. Patience my friends...

Tzatziki Sauce

Makes 1 cup

You will need:
1 cup plain Greek yogurt
1/2 of a large cucumber
1/2 teaspoon salt
1 Tablespoon olive oil
2 cloves garlic, minced to a smooth paste

1.  Scoop yogurt into a small bowl and mix until smooth.

2.  Peel cucumber and grate it into fine pieces.  Place in cheesecloth and squeeze to remove the water.

3.  Add the cucumber, salt, olive oil, and minced garlic to the yogurt and mix well.

4.  Cover bowl and refrigerate for at least 1 hour before serving. 

Source: Simply.Food

Bolognese Sauce

Mike and I are big fans of recipes that can be made in the crock-pot and require minimal work when we get home from work.  This is a new recipe that we tried earlier this month and we both really enjoyed it.  Neither of us have ever had a bolognese sauce before, so we really didn't know what to expect from it.  The flavor reminded us of a pot roast, probably due to the vegetables.  This recipe made a large crock-pot full, so I was able to freeze most of it for a future meal.  I served this on top of my homemade whole wheat noodles, but Mike thinks it would also taste great eaten like chili.  I think this would also taste great over brown rice or even a baked potato!

Bolognese Sauce

Serves 8

You will need:
1 Tablespoon butter
1 small onion, chopped
1 rib celery, finely chopped
1 carrot, chopped
2 pounds lean ground beef
salt and pepper
pinch of nutmeg
1 cup whole milk
1 cup white wine
2 28-ounce cans crushed tomatoes

1.  Melt butter in a large saucepan over medium heat.

2.  Add onion, celery, and carrot to saucepan.  Stir and cook until vegetables have softened, about 5 minutes.

3.  Add beef to saucepan and cook on high until it is no longer pink.  Season with salt, pepper, and nutmeg.

4.  Pour in milk and wine and bring to a boil.  Lower heat and simmer until liquid is reduced, about 15 minutes.

5.  Transfer mixture to your crock-pot and stir in tomatoes.  Cover and cook on low for 8 hours.

6.  Remove cover, stir and cook until sauce is slightly thickened, about 30 more minutes.

Serve over your choice of pasta, rice, or potato.

Nutritional stats per serving: 313 calories, 14 grams fat, 82 milligrams cholesterol, 4 grams fiber, 27 grams protein, 16 grams carbohydrates, 822 milligrams sodium.

Source:  All You Magazine, October 2011