We got a new attachment for our kitchenaid so we can make homemade fettucini and spaghetti. I used the recipe from Nonna’s Italian Kitchen for the pasta and it was easier than I thought. The first time, I had flour from head to toe, but the second time was a little less messy. I’m looking forward to playing with the pasta recipe, too…. adding black pepper, or spinach. The first time we had it with Mimi’s Sauce from the same cookbook. It’s a really great, dense sauce.
The second time we made our own sauce of garlic, spinach and cherry tomatoes with balsamic
mushroom strips (Vwav) on top. This was our favorite. With all that spinach, how could it not be?
These are the Chewy Oatmeal Cookies posted by Anna at the PPK. Her blog is the Village Vegan and a whole lotta fun. I baked mine a little longer than suggested because I really like a cookie with crunch. These still have the soft insides, so they’re perfect. And lower fat, yet! Thanks, Anna, for a great recipe!
Over the weekend, we had this wonderful Dill Shiitake Frittata (tester). This is fantastic!
It’s seriously good. See the cut sausage on the side? More about that in a minute. (Observant readers will have noticed them in the first fettucini picture, too.)
The very end of the sausage *made* this black bean soup. The basic soup was a combination of every black bean soup ever written, but the sausage really put it over the top! The recipe for the sausage is on Isa’s blog. They are spicy good.
Tonight’s dinner: Drunken Noodles from Vegan Planet. I’ve been itching to try that recipe.
