Creamy Tomato Basil Pasta

One of my most favorite soups in the world is Tomato Basil. I thought it would be fantastic to adapt the recipe to make a pasta sauce with it, similar to Penne a la Vodka without the vodka.  This dish is warm and comforting, much like the soup, but heartier.  What can I say?  I am a sucker for anything with tomatoes and cream.  Next time I make this sauce I am going to try a different shaped pasta because it made me think too much of Penne a la Vodka and not enough as its own new dish.  I wanted to add fresh basil to the top, but my basil plant had died and I didn't even realize it until I went to pull off a couple of leaves.  I guess I should have paid it more attention and maybe it would still be thriving.

Creamy Tomato Basil Pasta

1 tablespoon olive oil
½ onion, chopped
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon basil
2 cans (14.5 ounce) of tomatoes
½ cup water
1 cup cream
1 pound of cooked pasta

In a large sauce pan, sauté the onion in the oil over medium heat until soft, 3 to 5 minutes. Add garlic and sauté for 30 seconds more. Add the tomato paste and basil, stir until incorporated. Add the tomatoes and water, bring to a boil and then reduce heat to a low simmer for 30 minutes. Using an immersion blender, puree the tomatoes until there are only a few chunks remaining. Stir in the cream and warm through, salt and pepper to taste. Stir in the cooked pasta and serve.

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Pink Heart Sugar Cookies

Ah sugar cookies...they are so beautiful with their royal icing and pretty shapes. Too bad most sugar cookies taste like cardboard. I am horrible with frosting. Horrible. But I love Martha Stewart's sugar cookie recipe. My friend Sarah shared it with me back when her son Ryan turned one, she had the best tasting cookie favors. He is nearly 4 years old now! Time sure does fly. I decided to adapt the recipe a bit to make them pretty enough to eat without me trying to frost them. The gel food coloring worked like a dream and made perfect pink hearts without any frosting fuss.

Pink Heart Sugar Cookies

2 cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ cup unsalted butter
1 cup sugar
1 large egg, lightly beaten
2 tablespoons milk
½ teaspoon pure vanilla extract
Red gel food coloring

Whisk together flour, salt, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined. Add gel food coloring a drop at a time until pink coloring is achieved. Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper; set aside. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more. Bake until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool.

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Orange Chicken Stir Fry

This stir fry isn't anything like the tradition orange chicken Chinese take-out.  There isn't an overwhelming orange flavor, just a subtle sweet note of citrus.  C was just happy there was no fish sauce or oyster sauce involved, so it was a winner in his book.  Miss F was even a fan, especially of the chicken.  I may have snuck a little extra Sriracha on hers in order to entice her to eat the vegetables.  By the time this post publishes, we will be heading home from our trip to Bali and Singapore.  I can only imagine what kind of foods we will get to taste.  I hope I can convince C to take a cooking class!

Orange Chicken Stir Fry

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon orange juice
1 tablespoon water
1 teaspoon Sriracha

Sauce:
1 tablespoon cornstarch
6 tablespoons water
1 tablespoon soy sauce
3 tablespoons orange juice

½ cup broccoli florets
2 carrots, peeled and sliced
½ cup mushrooms, sliced
¼ onion, chopped
2 tablespoons cooking oil
2 slices ginger, shredded
1 tablespoon chopped garlic

Transfer chicken to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer. In a separate bowl, mix cornstarch, water, soy sauce and orange juice in a small bowl.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 2 to 3 minutes. Remove to a plate. Wipe wok with paper towels. Heat the remaining tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

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