Friday, July 23, 2010

Cooking Adventures-- Part Deux.

Confession: I don't love cooking.  I wish I did, but I just don't.  However, a girl on a budget’s got to do what she's got to do.  So, I've been cooking a lot more recently.  I bought a TON of sweet cherries because they were on sale (and because they're delicious).  I bought so many that they are starting to wither before I can eat them all.  So, I decided last weekend to use them up by baking!

I made cherry muffins from Annie’s Blueberry Muffin recipe.  They were delicious, but next time I’ll add some vanilla extract and more cherries (or berries).

For breakfast, I made cherry pancakes!  These were definitely the highlight of my weekend, and I’m very proud.  Just used regular pancake mix and tossed in a cup of chopped cherries.  They were FANTASTIC.  Although I’m still learning how to flip a pancake properly.  It’s a work in progress.

Dinner was another experiment -- Creamy Bow Tie Fusili Pasta. Oh. My. Goodness.  This pasta was SO GOOD.  The recipe is for one serving (for all you single ladies, like me, who find it hard to cook for just one) if made as an entrée or two if you use it as a side dish.

Creamy Bow-Tie Pasta
(Adapted from Taste of Home)
·        1 cup pasta (I used whole wheat fusili)
·         1 1/2 teaspoon butter
·         2 ¼ teaspoon olive oil
·         1 ½ teaspoon flour
·         ½ heaping teaspoon minced garlic
·         Dash of salt
·         Dash (or more) of basil
·         Dash of red pepper flakes (optional—I omitted this because I didn't have any)
·         3 tablespoons milk (I used skim milk and it worked great)
·         2 tablespoons chicken broth
·         1 tablespoon water
·         2 heaping tablespoons shredded parmesan (more or less depending on how cheesy you want it)
·         1 tablespoon sour cream

Cook pasta according to package directions.  In a small saucepan, melt butter over medium low.  Once melted, stir in oil, flour, garlic and seasonings until blended.  Gradually add milk, broth and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.  Remove from heat then stir in cheese and sour cream.  Drain pasta and toss with sauce.  Delicious!


  1. Ok, I may seriously steal that recipe. Got any more one serving recipes? I end up cooking for two and having a bunch of uneaten leftovers in my fridge. Oh, and for the pancake flipping, you should think of getting a griddle. They have some small ones at WalMart for like $20 or less. I love mine and use it for just about everything, including pancakes.

  2. That recipe sounds delish... and easy enough, too. I may just have to try it.

    And, BTW, flipping pancakes is a skill, and one I have not yet mastered either.