Yesterday I was going to make this for dinner as it was on my calendar, but plans got changed and my husband ended up taking our two oldest to a youth group function. I stayed home with our two youngest and made them chocolate chip pancakes instead! So today, after ballet rehearsal, we were home the rest of the day as a family, which doesn’t happen very often on Saturdays! I decided to go ahead and break my rule of no cooking on weekends and make Penne Pasta and home-made blueberry muffins. The whole house smells wonderful! I’m not sure what smells the best, the pasta or the muffins. Maybe it’s a mixture of the two!
Here is the recipe for the pasta:
1Tsp olive oil
1 large onion, cut into wedges
1 tsp garlic, minced
2 cans canned tomatoes
2 cans (14 1/2 oz) chicken broth
2 cans Great
Northern Beans, rinsed and drained
1/4 tsp salt
6 oz penne pasta, dry
2 tbsp olive oil
1 tsp rosemary, dried or 1 tbsp fresh
Notes / Directions
olive oil, onion and garlic for 3-4 minutes in a large non-stick pan over medium/high heat. I used my electric skillet. It was the perfect size.
Add tomatoes, broth, beans and salt and simmer 10 minutes.
Stir in the pasta and set timer for 10 minutes. I put a lid on the skillet to cook the noodles.
Mix together the olive oil( 2tbsp) and rosemary in a small microwave safe bowl.
Warm on high for 30 seconds.Put on plates and drizzle the warm olive oil/ rosemary over each serving. Use Parmesan cheese
Here’s the end result of dinner. It was really good! Enjoy!! (You’ll have to click on the picture to see it. I’m still learning how to use Instagram!)l
Tags: Baking and Confections, Broth, Chocolate chip, Condiments, Cook, food, Home, Olive oil, Parmigiano-Reggiano, Pasta, Penne, Recipe, Salad, Saturdays, Sautéing, Shopping, Tablespoon
I found a leftover pint of blueberries in my basement refrigerator and decided a blueberry buckle or cake sounded good. I hopped on to Pinterest, typed in blueberry cake and the first recipe I saw was very easy. One specific ingredient the recipe called for drew me in……..fresh lemon zest! My love affair with lemons convinced me this was the cake to make! The recipe also called for the use of a spring-form pan, which I specifically bought a few months back to make cheesecake in. I haven’t used it since then, so this clinched the fact that I needed to make this cake just to get more use out of my pan! Of course, I used my Bosch to mix the cake in. It only took a few minutes to make and tasted delicious.
Here’s the recipe:
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
1t lemon zest
2 large eggs
2C blueberries, rinsed and drained
powdered sugar for dusting
- Preheat oven to 350F or 175C. Lightly grease and flour the 9″ spring pan or pie pan.
- Combine 1C flour with baking powder and salt. Set aside.
- Using a mixer, beat butter and sugar on medium high speed for 2 minutes. Add the eggs one at a time and beat until light and fluffy, about 2 more minutes. Add vanilla and lemon zest. Reduce the speed to low and slowly add the flour mixture, beating until smooth. Pour the batter into the pan.
- Combine the berries with the 1t flour and the lemon juice in a bowl. Spoon the berries over the batter.
- Bake for 45-60minutes or until the toothpick inserted into the center comes out clean.
- Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it form the pan. Transfer the cake to a platter.
- Dust the cake with powdered sugar before serving.
I have three sizes of spring-form pans and thought the 9″ was too big. The batter didn’t even fill half of the pan.
But, it did rise and somewhat filled the pan.
Maybe next time I will try it in my smaller pan, but I don’t think it really mattered. Fresh, out of the oven, served with whipped cream equals one cake eaten in about 15 minutes!
Tags: Baking and Confections, Baking powder, Berries, Blueberries, Blueberry, Blueberry Tea Cake, Cake, Cook, Cooking, Flour, Fruits and Vegetables, Home, Lemon, Pinterest, zest, Zest (ingredient)
Happy Friday! The girls and I are taking the day off school and going to the local horse show. No dinner plans tonight because we will be gone all day, so I grabbed another recipe from the ‘Secret Recipes’. Here is the recipe for home-made Bisquick:
8 Cups Flour
1 1/4 Cups Nonfat Dry Milk Powder
1/4 Cup Baking Powder
1 Tablespoon Salt
2 Cups Shortening
Combine flour, milk, baking powder, and salt in a very large bowl.
Cut in shortening until it resembles coarse cornmeal. Store in tightly
closed covered container in a cool place. Makes about 10 cups.
Have a great day!!
Ps. Remember to check out my Pinterest site.
Good morning! So, first thing I had to do this morning was check on my cheesecake and see if and how well it set. I actually did it correctly! Having a spring-board really helped. The pictures above show it. Of course I had to “try” a piece….for breakfast…..I did have hot Orange Spice tea to balance the sweetness! It was good, though I wasn’t very fond of the graham cracker crust. It tasted bitter to me. I’ll have to find another recipe for the crust. Overall I am pleased with the results. Today is one of our scheduled off days from school. Nothing very special planned, just hang around!
Have a great day!