Inner Chef

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Marinara Sauce with Variations

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Marinara Sauce with Variations

(From: Group Member Jerry Bacon)


1 cup Organic Marinara Pasta Sauce

1 Tbsp. Lemon Grass Herb Blend (Gourmet Garden® in a tube)

1 Tbsp. Organic Grated Ginger (The Ginger People® brand in white vinegar and citric acid)

1 Tbsp. Barvarian Whole Grain Mustard

1 tsp. organic minced garlic

1 tsp. Cajun Seasoning (Penzy Spices® brand)

Directions written by Jerry:

“I browned a large chicken breast with bone-in by putting the burner on 8 (med-hi), coating pan with oil and 1 Tbsp. balsamic vinegar. Breast meat side down first to brown for approximately 4-5 minutes. Turn over onto bone side, add ½ cup white wine. Cover, reduce heat to low and cook for 1 ½ hours, until meat falls off the bone.

Combine all of the above ingredients in a sauce pan over  medium heat, stirring occasionally, until flavors are blended. It is ready when the pasta is ready and the chicken or pork chops are tender.”

Jerry’s Notes: The brands are mentioned above because those are the ones I used. I use Garden Time Organic Whole Wheat Spaghetti®. Of course, marinara sauce is great with bowtie and any other type pasta.

Inner Chef Note: I was able to find the Lemon grass herb blend at two locations; Meijer and Wal-mart Superstore. I did not have Penzy’s® Cajun Seasoning so I used McCormicks®.  I was able to find the ginger by looking online at The Ginger People website and look for a location; usually found at health stores or world markets (in the Indianapolis area).




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