Dani Rose

Sometimes recipes don't go so well. I tried to make mochi but alas my dough turned out lumpy and rather than resembling the yummy treats I wanted, instead I got food for the trashcan.

Luckily even though that was a bummer, dinner turned out amazing! With the exception of the rice and broccoli everything was a new recipe. ^_^

Dinner:
White Rice
Miso soup with wakame seaweed, fried tofu, and enoki mushrooms.
Broccoli
Chicken kira-age with green onion sauce (marinated in soy ginger mix, fried in cornstarch, and dipped in a green onion, soy, ginger, rice vinegar mixture) Tasted amazing!
red grape juice in wine goblets


( Food Porn )

Red Wine and Rosemary Marinara Sauce:

From Vegan Italiano by Donna Klein but modified slightly. (Click link to see the books amazon page)

2 TBSP extra virgin olive oil
1 cup chopped onion
4 cloves garlic, finally chopped
1 (28. oz) can diced tomatoes, juice and all
1 (6oz) can tomato paste
¾ cup dry red wine (I use marsala cooking wine)
1 tbsp sugar
2 tsp dried basil
1 tsp dried rosemary
½ tsp salt
crushed red pepper flakes to taste

In a large, deep sided non stick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes. Add the tomatoes, paste, wine, sugar, basil, salt, rosemary, red pepper flakes (aka all of the other ingredients). Bring to a brisk simmer over medium high heat. Reduce heat and simmer until reduced and thickened about 20 minutes, stirring occasionally.

Notes: The recipe calls for spaghetti but I tend to serve it over every type of pasta because it's simple and tasty. ^_^