pasta puttanesca

We had Italian tonight.

I made Pasta Puttanesca alla Vegan. Literally it means 'pasta of the streetwalker,' to be kind. It is traditionally a salty and tangy dish of olives, tomatoes, anchovy, olive oil and garlic.

I replaced the anchovy with miso (an idea from Bryanna Clark Grogan) and skipped on the olive oil - I am reducing my family's processed fat intake - olive oil included. That does not mean that olives are off the cutting board since olives are a whole food.

I used to be conservative with the processed fat in our diet, moving it completely out of our kitchen, but since I started the blog, I've noticed it has crept back in. I am not opposed to whole fat - nuts, seeds, avocado, coconut - but the processed stuff we can do without.

The pasta is a brown rice spaghetti. This is such a simple, quick and flavorful dish.

 I love it and wish my family received it a little better.

Cost Breakdown:

tomato: $3

pasta: $3

olive, miso, capers: $3

bread: $3

Total to feed a family of 5:

$12.00

scones

It is back to (home)school!

I have the kids doing a domestic class this year, sewing, fiber work (knitting, etc.), gardening, cooking, baking and house management. I have a list of items they need to cook and bake to pass this 'course' and Cat was the first inductee in the Domestic Arts. She chose to bake scones for her first assignment.

Part of the cooking assignment is to clean up after yourself, which my daughter will find most challenging.

Her scones are delightful, though! Next time she wants to add more flavors to it: vanilla, cinnamon, maple, etc.

Cost Breakdown:

whole wheat flour: $1

Earth Balance: $.25

sugar: $.25

Total to make 6 scones:

$1.50