Friday, January 15, 2010

Garden Pasta Toss

From "The IDEAL WAY to Cook: Food for Thought".

For the adventurous, add slivered sun-dried tomatoes to sauce just before serving.


To prevent burning butter, add a little olive oil. The combination will
keep the butter from burning.

3/4 lb. fettucine pasta
1 tbsp. butter

1 tbsp. vegetable oil
1 cup thin carrot sticks

1/2 cups broccoli florets

1/2 red pepper, cut in strips

2 cloves garlic, chopped

1 tbsp. finely chopped fresh parsley

1 tbsp. finely chopped fresh basil

1/2 tsp. salt, or to taste

2 tbsp. orange juice

1 tsp. grated orange peel

1 1/2 cups milk

1 tbsp. cornstarch

2 tbsp. parmesan cheese, grated

1 cup cherry tomatoes

1/2 cup mozzarella cheese, diced


Cook pasta according to directions. Meanwhile, in large frying pan, heat butter and oil. Add carrots, broccoli and red pepper and cook over medium heat for 2 minutes. Add garlic and cook for 1 minute.

In medium bowl, combine herbs, salt, orange juice, peel, milk and cornstarch, blending well. Pour over vegetables, bring to a boil and simmer for 1 to 2 minutes or until slightly thickened. Stir in parmesan.

Toss sauce with hot pasta and tomatoes. Serve in pasta bowls and sprinkle each with diced mozzarella.

Photo credit: Lachlan Hardy

Wednesday, January 6, 2010

The IDEAL Best Brownies

Espresso Chocolate Brownies from Grace's Sweet Life
1/2 cup butter

1 cup sugar

2 eggs

1 tsp. vanilla

1/3 cup unsweetened cocoa

1/2 cup flour

1/4 tsp. salt

1/4 tsp. baking powder

Preheat oven to 350F. Grease/flour an 8 inch pan. In large saucepan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Spread into prepared pan. Bake in oven for 25-30 minutes. Do not overbake.

Make frosting: frost brownies while warm.


3 tbsp. butter, softened

3 tbsp. unsweetened cocoa

1 tbsp. honey

1 tsp. vanilla

1 cup icing sugar

Mix to make frosting.

Photo: GracesSweetLife

Grace Langlois