[Firebird Rising]

I went kooky and made homemade pasta. I haven't done it in a while and never have used my pasta roller so far until today. I can make flat pasta, spaghetti and linguine and I chose linquine today. It came out okay, but the noodles weren't exactly pretty.



Pasta Recipe

2 cups semolina flour
1/2 teaspoon salt
1/2 cup warm water

1. In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry.
2. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes.
3. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting.
4. Cut pasta into desired shapes.
5. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

And now for the roasted veggies


Roasted Veggies

In a roasting pan, roast a myriad of veggies, quartered onions, garlic slices, cubed sweet potatoes and yukon gold potatoes, corn, bell pepper, mushrooms, zucchini. To roast, place veggies in sprayed pan, roast at 400 degrees stirring a few times until the veggies are toasty brown.

Sauce recipe coming soon!



Chocolate pudding cake has always been a favorite of mine. I had a friend make it for me once and it was so good it almost made me cry
This is a low low fat vegan substitute that is pretty stinkin' good. I found it on www.fatfreevegan.com Here's how she makes it.

Chocolate Pudding Cake

From: Annice Grinberg Posted to fatfree.com

1 c flour
2 T apple sauce
1/2 c water
1/8 t salt
2/3 c sugar
1 t vanilla
2 T cocoa
2 t baking powder
2/3 c brown sugar
1/4 c cocoa
1 3/4 c hot water

Mix the first eight ingredients together. Pour into a sprayed 8" square baking pan. Mix the brown sugar and 1/4 c cocoa. Sprinkle over the batter. Pour the hot water over the entire top surface. Bake at 350 for about 45 minutes. The topping sinks through the cake to form a pudding layer at the bottom. This cake tastes so rich it's hard to believe there's no fat or eggs in it. We prefer it chilled, but it can be served at room temperature, or even warm, if you can't wait. It will keep for several days (but not in my house!), but DO NOT FREEZE. If you do, the pudding will turn very watery.



And last of all, eggo-like waffles that I used to make all the time when I had a non-belgian waffle-maker. My parents bought me a regular waffle iron for Christmas and I was thrilled because now I can make these tasty breakfast items

Eggo-Waffles

2 cups flour (possibly more)
2 tsp baking powder
2 tbs apple sauce
1 tbs molasses/honey
1 cup low fat soy milk
1 cup apple juice
salt

Add all ingredients in the order given and then mix. Cook however you cook pancakes and waffles. You will have to use cooking spray because of the low-fat content. If your first waffle looks all lacy and like it has no substance, add a bit more flour to thicken it up. I had this happen a few days ago and adding flour seemed to help. You want it to be the consistency of gravy or so.

Enjoy and ask away if you have questions.


Jen D.