Its been a busy two days, hence no entries! Its been work and sleep the last few days, so nothing exciting anyway.
I have to say, the Seedy Whole Grain Bread is growing on me a lot. It's keeping well in a plastic container on the kitchen counter and tastes best toasted. I like it with jam, cheese, or PB and agave. This morning I had the bread with PB and agave... but ended up almost all of it before my standard fried egg + egg white was ready. Hence, this picture...
Its amazing how "meaty" this sauce is! Pretty sure you could get non-veggie lovers on board with this pasta.
(happy to say that everything was organic except the shitake mushrooms and pasta!)
1/2 cup red wine (Cook with something you would drink.)
3 TBSP EVOO
Salt, pepper, crushed
4) Add crushed tomatoes, wine, and 1/2 cup water to pot. Bring to a boil and immediately turn down to a simmer. Add Parmesan cheese rind.
5) Simmer sauce at least an hour. Excess moisture should evaporate to thicken sauce and wine flavor should become more subtle. Remove rind before serving.
6) Toss with 6 oz angel hair pasta. While hot, throw in a few handfuls of baby spinach if desired (it wilts perfectly without any cooking). Sprinkle with Parmesan cheese.
Dinner before work was salad. Tonight's involved the grilled tofu, zucchini, and eggplant I made on Tuesday, as well as the leftover chickpeas, fresh orange peppers, and baked sweet potatoes. I added grated Parmesan cheese, TJ's Olive Tapenade, balsamic vinegar, and EVOO. Just enough of a spin on the salad I had Tuesday and Wednesday night to keep me from getting bored.