Menu: Fresh raw carrots and cauliflower w/dip; simple tomato sauce w/pasta; spicy Italian sausages; bakery buns
Creator of deliciousness: ColdTurkeyGirl (CTG)
This week, a recipe from dinners past was revisited. CTG felt that the first attempt at this sauce may not have followed the correct ingredients list from her Michael Smith’s Kitchen cookbook. So it was attempted again. Very tasty. This sauce is wonderful for someone with a picky eater to cater too. Completely vegetarian, the onion is quartered and cooked in the tomatoes and spices, then removed before serving. This way you get the richness of flavour but no giant onion chunks. I thought we should save the cooked onion for a soup, but I’m not sure they made it to the freezer.
There were sausages fried up for those of us who eat meat, and a single serving of brown rice pasta cooked for GF. Good old regular spaghetti was around for the rest of us.
Also as a special treat for use gluten eaters, buttery dinner rolls from the grocery store bakery. They were warmed in the oven and complimented the food very well.
I (FFB) lucked out with the leftovers for office lunch.