Everybody sees them – the Facebook posts, the food. Scrolling down through your feed, the eye catches on one recipe or another. The MUST SHARE or IT IS SOOOO GOOD recipe. Most of them have junk in them that I just don’t buy – “Take one pre-packaged this, add it to the other chemical-laden that, add some more chemicals…”
I did decide to try two recipes yesterday, though, because our menu has gotten a little boring. I have no idea of the original source, but found the exact recipe below. It’s all over the ‘net. That’s the problem with the Facebook recipes. Unless you do share them, they’re lost in your feed. I copy/pasted the recipe, but don’t know where it came from. The recipe below is the exact one.
ONE POT WONDER TOMATO BASIL PASTA
Serves 4 to 6 as an entree
12 ounces linguine pasta (I used 16 – why use 3/4 of a box?)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (I used chicken broth – it’s all I had)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired . Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
This didn’t get the raves I was hoping for. It was eaten, but there was no call for me to throw it into regular rotation. We eat a lot of spaghetti around these parts, and they are fickle.
I do love sitting around the table with my family, though. It’s a little slice of heaven on earth. I completely relish every day we are able to. With one moved out, one home for the summer for college – our family dinners are few and far between, and not a daily event like the were years ago. Meal planning helps me get the family around the dinner table. I’m glad I took the time to do it this week.
For dessert: Honey Bun Cake
I didn’t get to try any of this, but it seemed to be a hit. My family seems to really like Honey Buns (they taste like cardboard and chemical sugar to me), so I thought it would be fun to try this. They said it didn’t quite taste like a Honey Bun, more like a coffee cake, but it was good. I made it using a make-your-own boxed cake recipe, since I didn’t have a boxed one on hand.
Honey Bun Cake
1 – package white cake mix, (reserve ½ cup dry cake mix)
2 – sticks butter, softened
1 – cup plain Greek yogurt or plain yogurt
4 – eggs
½ – teaspoon vanilla extract
½ – cup reserved dry cake mix
½ – cup packed brown sugar
1/3 – cup chopped nuts, optional
2 – teaspoons cinnamon
3 – cups powdered sugar
1 – teaspoon vanilla extract
6 – 8 tablespoons milk
Preheat oven to 350 degrees grease bottom only of 9 x 13 inch baking pan. Remove ½ cup dry cake mix and set aside. Add remaining cake mix to a large bowl: add butter, yogurt, eggs and vanilla; beat at medium speed. Spread half of the batter in the pan. Stir together reserved dry cake mix, brown sugar, cinnamon and nuts if using. Sprinkle over batter. Spread remaining cake batter on top. To make spreading easier drop batter by dollops over cinnamon mixture then spread using an offset spatula.
Bake at 350 degrees for 35 – 40 minutes or until golden brown and cake springs back when touched. Remove from oven and let cake cool.
Prepare the glaze by stirring together powdered sugar, milk and vanilla. If the glaze is too thick keep adding a bit of milk until it’s to the consistency you want. Poke the top of warm cake with a fork. Drizzle and spread the glaze completely over the cake.
Cook’s Note: I pour half of the glaze over the cake and let it seep into the cake and then wait about 15 – 20 minutes and add the remaining glaze mixture. (This was a good tip – worked well.) Cool for one hour before slicing.