click to enlarge
I did sprinkle a touch of parmesan cheese on top, just because she likes it.
The rest of the lunch is baby carrots w/ ranch dressing, half of a Granny Smith apple ,
string cheese, baby dill pickle, and vanilla yogurt w/ spring themed sprinkles on top.
(Not shown: White Chocolate Cranberry Muffin)
She liked the "spaghettio's" so much she even had a small 2nd helping. As for me, I was VERY surprised that I REALLY liked it too! Oh my gosh! It is SOOOOOOOOOO much better than the canned version. The tomato sauce is thicker and richer. The bit of sweetener (I used the agave nectar) cuts the acidity of the tomato paste *just* enough as to remove the notion of "this tastes like spaghetti sauce" that would make it like any other pasta dish. I was miffed to realize I was OUT of garlic powder (I know, I know-- the horrors!!!) but improvised and used a big spoonful of juice from the jar of minced garlic. I'll definitely be making this again. There was only a small container of leftovers as it was.
For those wondering, the pasta I used was this:
click to enlarge
I had two bags in the pantry, only using one in this recipe.
The "gears" are VERY tiny and served as a FABULOUS
substitute for the canned shape.
(Local folks: I got the pasta at Lewis Fresh Mart)
As I mentioned earlier, DD also had
a muffin from today's recipe trials, too. (So did I for that matter.)
They turned out DELICIOUS!
I opted to use muffin papers instead of oiling the tin (quicker clean-up.)
I also used my new (Christmas present) food processor
to chop the white chocolate chips and dried cranberries.
I used whole wheat pastry flour where the recipe merely says
1 1/4 c. flour and followed up with whole wheat flour as called for.
I forgot to use Sucanat in place of the white sugar, instead I used Splenda.
YUMMO! A recipe keeper!
Muffins
Amy @ Finer Things