Clearly, I didn't MAKE this bread.However, notice the whole-grainy-ness of it? Things are changing around The Treehouse. (The Hub did indeed ask, what "that stuff" in the garlic bread was, but he still ate it, so I consider it a victory.)
I served a few slices of the bread with some Smart Balance mashed with minced garlic toasted into it, along side whole wheat spaghetti and marinara sauce. I used Amy's Low Sodium Pasta Sauce and it was a really tasty and, (even better,) really quick dinner. The trick to serving The Hub whole wheat pasta, at least for now, is getting thin varieties - last night I used "thin spaghetti," and cooking it until it is almost a bit overdone, so he isn't as aware of the difference in flavor and texture.
Baby steps.
1 comment:
YUM - that bread looks so delicious! Another great trick for hiding the "whole wheat-y-ness" is mixing it 1/2 and 1/2 with regular pasta, then 2/3 and 1/3, then just skipping the regular all together to transition a bit. Or do the Ronzoni SmartTaste - extra stuff without the denseness and flavor. Didn't know Amy's made a low sodium version - I'm definitely going to have to get some! Hope you're well!
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