Wednesday, October 13, 2010

Pasta Pomodoro

From Allrecipes
Makes 4 servings (I would say 8 servings)
2 (8 ounce) packages angel hair pasta
1/4 cup olive oil
1/2 onion, chopped
4 cloves garlic, minced
2 cups roma tomatoes, diced
2 T balsamic vinegar
1 (10.75 ounce) can low-sodium chicken broth (I used 14 ounce can)
crushed red pepper to taste
freshly ground black pepper to taste
2 T chopped fresh basil
cooked chicken, cubed (optional)
1/4 cup grated Parmesan cheese

1.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook according to directions al dente; drain.
2.  Cook chicken, remove and set aside.  Pour olive oil in chicken skillet over high-heat.  Sauté onions and garlic until lightly browned.  Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3.  Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce.  Simmer for about 5 more minutes and serve topped with grated cheese.

*Tasty way to use garden tomatoes--which I'm so glad it has been warm enough to let these tomatoes ripen.  Half of the recipe would have been sufficient.  Jeff and I liked it, but I think my kids ate too many apple muffins while I was distracted--I had to encourage them to eat more pasta than I would have liked.

Apple Muffins

Adapted from Allrecipes
Makes 30 muffins
4 cups all-purpose flour
1 cup white sugar
2 T baking powder
1 T cinnamon
1 t salt
1 1/2 cups apple juice
2/3 cup vegetable oil
2 egg
3 cups apples--peeled, cored, and finely diced

To make topping mix:
1 cup instant oats
1 cup all-purpose flour
1 cup brown sugar
1/4 t baking powder
1/4 t baking soda
and 1/2 cup melted butter

1.  Heat oven to 400 degrees F.  Grease bottoms only of muffin cups or line with baking cups.
2.  In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well.  In a small bowl, combine apple juice, oil, and egg; blend well.  Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy).  Stir in chopped apples.
3.  Fill cups 2/3 full.  Sprinkle with topping, generously (I had leftover topping).  Bake for 18 minutes.  Cool 1 minuted before removing from pan.  Serve warm.

*These must have been good.  I made them before my scouts came over for den meeting--I'm pretty sure than both the scouts and each of my children had 2 or 3 a piece, if not more.  Yummy.

Old Fashion Oatmeal Cookies

*I copied this recipe over a decade ago from my Grandmother Jennie's recipe box.  Who knows how long she had it.  That got me to thinking, "What makes a cookie old fashion?"  Whatever the answer is, there is a certain nystalga about this cookie.  Maybe it was me imagining Grandma making them for my Dad as a little boy.  It was like I could feel her celebrating fall with the warm smell of cinnamon, nutmeg, and allspice--perfect for the first chilly day of the autumn.  Now, I must admit, I didn't think old fashion meant healthy, but with only 1/2 cup butter in 3 dozen cookies and 3 bananas with 2 cups oatmeal, this is a happy cookie.  Expect a healthy taste.

1/2 cup flour
1/2 t backing soda
2 t cinnamon
1 t allspice
1/2 t cloves
1 t salt
1/2 c butter
1 1/2 c sugar (I took that to mean 1 c brown sugar and 1/2 c white)
1 egg
3 ripe mashed bananas
2 c oatmeal
1 c chopped nuts (I used cashews, as that's what I had)
1 c chocolate chips

Shift dry ingredients together.  Cream butter with sugar until fluffy.  Add egg and bananas mixing well.  Stir in oats, nuts, chocolate chips.  Let stand 10 minutes.  Drop from teaspoon on a well greased cookie sheet.  Bake at 375 degrees F for 10-12 minutes.

Yields 40 cookies.

*These cookies will tend to flatten.  I actually left the dough in the refrigerator for more than an hour before baking to help with that.  I also like the thought that I ended up with 41 cookies--after my kiddos and eye snacked on some of the dough--that means Grandma liked dough, too.