Apple Crisp

Here is the best apple crisp recipe ever, given to me years ago by our friend Becki.  

Peel and slice enough apples to fill the bottom of a 9x13 pan half-full.  Mix 1 tsp cinnamon, 1/2 tsp salt, 1/2 cup sugar, and 1/4 cup brown sugar.  Sprinkle on apples.  Add 1/4 cup water and stir.  

Topping:

2 cups flour

1 cup cold butter

1 cup brown sugar

1 tsp salt

2 tsp baking powder

Mix and crumble on top.  Bake for 40 minutes at 350.

(I mean, really, with that much butter and sugar, how could it not be delicious?!)

Roasted Carrots and Shallots

I know I've already posted a few carrot recipes, but here's another one I just tried and loved.  Carrots might just be my favorite veg.  And why have I never cooked with shallots before?  They are SO tasty!

2 lbs carrots, cut into 3-in lengths, thick pieces halved lengthwise

12 oz shallots (about 10), peeled and halved lengthwise

2 Tbls. olive oil

coarse salt and ground pepper

1/2 cup fresh parsley leaves

2 Tbls. fresh lemon juice

Preheat oven to 450.  On a large rimmed baking sheet, toss carrots, shallots, and oil;  season with salt and pepper.  Bake until tender, 30-35 minutes, tossing once halfway through.  Add parsley and lemon juice; toss to combine.  

Black Bean and Rice Skillet

1 medium onion (chopped)
1 small green or red sweet pepper (chopped)

Saute in 1 tbsp. oil until soft, (about 5 minutes)

2 c. cooked black beans
1 1/2 c. chicken or vegetable broth
1/2 c. uncooked rice
1/4 tsp crushed hot chilies
1/4 tsp dried thyme
2 cloves garlic (minced)
1 bay leaf

Add and bring to a boil, reduce heat and simmer covered until rice is done. 20 minutes for white rice, 40 for brown rice. Remove from heat. Remove bay leaf.

1/2 c. shredded sharp cheddar cheese (I used mild, still just as good.)

Sprinkle on top and serve.

Sage and Parmesan Croutons

3 oz. white crusty bread (about 3 thick slices), cut into 1-inch pieces

1 lg clove garlic, minced

1 Tbls. finely chopped fresh sage 

3 Tbls. olive oil

1/2 tsp. salt

2 Tbls. finely grated Parmesan

Preheat oven to 375.  Toss all ingredients together in a mixing bowl to coat.  Spread evenly on a baking sheet and toast in oven for 10-12 minutes or until crisp and golden brown.

It's hard to eat store-bought croutons on a salad after tasting homemade ones, and this is the basic recipe I use.  I usually double or triple it, and I've tried other herbs on them, too.  Thyme is really tasty to use instead of sage, but I'm a huge fan of thyme on anything.  (Next best herb to basil...)  

Cherry Crumble

1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup flour
3/4 cup cold butter
1 can cherry pie filling (or your favorite pie filling)

Combine oatmeal, brown sugar and flour. Cut in butter until the mixture resembles very course crumbs.

Press half of the oatmeal mixture into the bottom of a greased 8 x 8 pan. Bake at 350 degrees for 20 minutes.

Remove from oven and pour pie filling onto the partially baked crust. Sprinkle remaining oatmeal mixture onto the pie filling and continue baking for about 45 minutes.

This is delicious warm and would be great with whipped topping or vanilla ice cream.

Chive and Garlic Corn

1 pkg. (16 0z) frozen corn, thawed

1/2 c. finely chopped onion

2 Tbls. butter

1/4 c. minced fresh chives

1/2 tsp. minced garlic

1/8 tsp. salt

pepper to taste

In a large skille, saute corn and onion in butter for 5-7 minutes or until tender.  Stir in chives, garlic, salt and pepper.  Cook 3-5 more minutes and serve.  

Key Lime Bars

Just one last summer-y recipe...

When Garreth and I were in the Bahamas on our honeymoon, I had my first slice of key lime pie and I've been in love ever since.  I still haven't found the perfect pie recipe, but these bars are as close as I've come.  They are very tart, so if you don't love lime as much as we do, they might be a little too much!  

1 cellophane pkg graham crackers, crushed

1/3 cup sugar

5 Tbls melted butter

3 egg yolks

1 1/2 tsp finely grated lime zest (about 2 limes)

1 14 oz can sweetened condensed milk

2/3 cup fresh lime or key lime juice

whipping cream and key lime slices for garnish

Preheat oven to 350.  Mix crumbs, sugar, and butter, and press into 13by9by2 inch pan.  Bake 10 minutes.  Mix yolks and zest until thickened.  Add milk and beat on high 3 minutes.  On low speed, add lime juice.  Pour over crust and bake until set, about 10 minutes.  Chill 4 hours or overnight.  Serve with cream and lime slice.

Crockpot, Soup & Bisquits!

Yay, I was glad to see a new post!
Erin, here is one of my favorite and easiest crockpot recipes ever!
Soft Chicken Tacos:
4 chicken breasts
1 bottle salsa
Cook on low all day and just before serving stir in 16 oz sour cream. Serve on flour tortilla shells with all the taco fixins.

And my favorite Minestrone Soup recipes (that just happens to be made in a crockpot):
3 c. vegetable broth
1 (28 oz) can diced tomatoes
1 (15 oz) can white cannellini beans (I use two for the extra protein)
2 carrots, peeled & diced
1 celery stalk, diced
1 cup diced onion
1 tsp dried thyme
1/2 tsp dried sage
2 bay leaves
1/2 tsp each salt & ground pepper
Combine in slow cooker and cook on low 6-8 hours or high 3-4 hours, 30 minutes before serving add:
1 1/2 cups pasta (shells, wheels or elbow mac)
1 med zucchini diced
2 cups fresh spinach
Serve with Parmesan cheese.

And finally Buttermilk Biscuits (I have never made these, but I have the best cookbook on the planet and every recipe I try from it is perfect, let me know how they are):
1 c unbleached all purpose flour
1 c plain cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp sugar
1/2 tsp salt
8 tbsp cold butter, cut into 1/4 inch cubes
3/4 c cold buttermilk
2 tbsp plain yogurt
Heat oven to 450. Combine flours, baking powder, baking soda, sugar & salt in a bowl, add cold butter and use fingertips to blend together until in is course mixture. Stir in the buttermilk & yogurt and stir together with rubber spatula until mixture forms a soft, sticky ball. Transfer to a lightly floured surface & form into ball (careful not to overmix!!) cut into quarters, then cut each quarter into thirds. Place on ungreased baking sheet & bake 10-12 minutes.

Back in business

First of all, have you ever tasted one of these?

It's called a Crenshaw melon, and man, is it TASTY!   

You should buy one immediately, trust me. 

Also, just wanted to put out a few recipe requests.  After a summer of light and easy dinners (yes, sometimes even just corn on the cob, garden tomatoes, and watermelon!)  I'm trying to shift back into "real" dinner mode for fall.  I would love to see if anyone has some yummy recipes for soups and crock pot meals.  Anyone?  Bueller?

Also, I am searching for the ultimate buttermilk biscuit recipe.  If you have a good one, please share!  

Cabo Chicken Marinade

1/2 cup fresh lime juice (about 5 limes)

1/4 cup olive oil

2 cloves garlic, crushed

1 tsp crushed red pepper

salt

4 skinless, boneless chicken breasts

I mixed it all up last night and marinated it overnight, then grilled it up for dinner tonight.  No leftovers... always a good sign.

Grandma's Barbecue Sauce

This is a Beckstead Family classic! So many memories flood back when this is simmering on the stove! When Grandma and Grandpa came up to Eugene for Tracy's baptism, Grandma brought this recipe and we made it together for the luncheon. It was a big hit! Tracy requested it again for his birthday dinner this past weekend. We had about 25 people over and I made a big pot with beef and a pot with Veggie meat crumbles. They were both a raging success! Grandma has shared her secret on why hers is always the best, she adds a bit more brown sugar and she always lets it simmer for at least an hour. It's not a quick sauce! I hope you all enjoy this delicious classic!

1 Medium onion, diced
2 Tablespoons butter
2 Tablespoons vinegar
2 Tablespoons brown sugar
2 Tablespoons lemon juice
1 Cup ketchup
1/2 Cup chopped fresh parsley
1/2 Tablespoon prepared mustard
1/2 Cup water
3 Tablespoons worcestershire sauce
salt and pepper

Brown onion in butter. Add remaining ingredients. Simmer 1 hour with meat.
This recipie is sauce enough for 1 lb. browned hamburger. If doing multiple lbs of beef, you don't need a whole onion for each lb. I used 2 large onions for 5 lbs. of meat. Or to taste.

Feta Bruschetta

I made this last night and it was so tasty!  It will be even better with garden tomatoes in a few months!

1/4 cup butter, melted

1/4 cup olive oil

10 slices French bread

2 large tomatoes, seeded and chopped

4 oz crumbled feta cheese

2-3 garlic cloves, minced

1 tsp dried basil

In a bowl, combing butter and oil; brush onto both sides of bread.  Place on baking sheet and bake at 350 for 8-10 minutes or until lightly browned.

Combine the feta cheese, garlic, and basil; sprinkle over toast.  Top with tomato.  Bake 8-10 minutes longer or until heated through.  

(I like to use fresh basil instead of dried when I have it, but I put it on after they have cooked.)

German Pancakes

I love German Pancakes! We usually eat them for dinner on crazy days!

German Pancakes

6 eggs

1 cup milk

1/2 tsp salt

1 cup flour

6 Tbls. margarine

Combine eggs, milk and salt with mixer until fluffy. Tap in flour a little at a time while mixing. Beat until blended. Melt margarine in a 9 x 13 pan at 425 degrees until melted. Pour egg batter into pan and bake for 25 min.

You can top these with syrup, powdered sugar or fruit.

Lemon Cake with Glaze

I would choose a fruity dessert over chocolate any day and this one is yummy and easy.

1 box lemon cake mix

1 box (3 oz) instant lemon pudding

4 eggs 

3/4 cup water

3/4 cup oil

Mix and bake in greased 13by9 pan for 35 minutes at 350.  While hot, prick all over with a fork and pour on glaze:

1/3 cup orange juice concentrate

2 cups powdered sugar 

2 Tbls water

1 Tbls oil

Salmon Pasta

I try to serve fish twice a week, here is one of my favorite and easiest ways to have salmon. It can be served hot or at room temp and reheats great.

Salmon Pasta
1 lb. Pasta, cooked (you can use any shape)
1lb. Salmon, cooked and chunked
1 (16 oz) bag frozen peas, cooked
Zest & Juice of 1 Lemon
Salt & Pepper
Parmesean Cheese
Mix it all in a big bowl & serve, even kids like it!

B&B Belgium Waffles

This is my favorite waffle recipe. We love to eat this for breakfast and dinner. It takes much longer than your Bisquick-type waffles because of the yeast in it. But they are worth the wait. I cook these on my regular waffle iron but they would be even better on one of those restaurant/hotel style waffle irons.

Bed & Breakfast Belgium Waffles

Combine dry ingredients:

2 ½ c. flour
2 T. sugar
1 tsp. salt

Stir together in medium bowl:
1 pkg. yeast
2 C. warm milk
Let this stand for 5 minutes to dissolve yeast
Stir in 4 large egg yolks, and 1 tsp. vanilla until blended. Stir in dry ingredients until smooth, then stir in ½ c. melted butter or margarine. With rubber spatula, gently fold in 4 large egg whites, beaten until stiff. Cover and let stand in a warm draft-free place for 45 minutes. Cook on greased waffle iron.

Asian Grilled Salmon

Here is a tasty and very simple way to cook salmon. I like to buy the fresh salmon from Costco and then I cook it on my gas grill. I am sure you could easily pan fry it on the stove.

Asian Grilled Salmon from the Barefoot Contessa

1 side fresh salmon (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Cut salmon into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes. Reserve the other half of the marinade.
Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes, or until it looks flaky and done. It will continue to cook for a few minutes after you remove it from the heat.
Transfer the fish to a flat plate and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes.

Spring Fever

In anticipation of the return of warm weather, here are three of my favorite summer recipes.  

P.S.  Where is everybody?!

Pineapple Teriyaki Chicken

1 can (20 oz) sliced pineapple

1/4 cup teriyaki sauce

4 boneless skinless chicken breast halves

4 slices provolone cheese

Drain pineapple, reserving juice; refrigerate pineapple.  In a small bowl, combine teriyaki sauce and reserved juice.  Pour 3/4 cup marinade into a larger resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.  Cover and refrigerate remaining marinade for basting.  Drain and discard marinade.  Grill chicken, covered, over medium heat until juices run clear, basting frequently with remaining marinade. 

Grill 8 pineapple slices for 2 minutes on each side, basting with remaining marinade.  Top each piece of chicken with cheese and 2 slices pineapple.  Grill, covered, for 1-2 minutes or until cheese is melted.  

Strawberry Lemonade

1 cup frozen sweetened strawberries, thawed

6 cups cold water

1/2 cup sugar

1 cup fresh lemon juice (about 6 lemons)

Combine strawberries, 1 cup water, and sugar in blender and puree until smooth.  Strain through sieve to remove seeds.  Combine in a tall pitcher with lemon juice and remaining 5 cups water.  Serve over ice.

Tropical Salsa

1 ripe mango, chopped

1/2 cup chopped plum tomato

1/2 cup chopped red bell pepper

1/2 cup chopped purple onion

1 Tbsp minced garlic

1 1/2 tsp minced jalapeno pepper

1 tsp ground cumin

1 Tbsp olive oil

1 Tbsp red wine vinegar

1/4 cup lime juice

1/2 tsp hot sauce

1/2 cup chopped fresh cilantro

1/4 tsp salt

1/4 tsp pepper

Combine all ingredients.  Tastes best if not served right away - let flavors mix for awhile first.  Store in fridge.

Mac n' Goat Cheese

So tonight I made this new recipe for dinner, it was a hit! Filipe told me he never new there were so many ways to combine pasta, tomatoes and cheese!

3/4 lb. elbow macaroni (I used whole wheat and it was great)
1/4 cup olive oil
2 cloves garlic (I used 5)
1 pint cherry tomatoes, halved
1 (9 oz) bag spinach
salt & pepper
6 oz goat cheese, broken into chunks
3/4 cup walnuts, chopped & toasted
Cook mac according to directions (save about 1/2 cup pasta water). Saute garlic in olive oil for about 4 min (until garlic is golden) add tomatoes, spinach, reserved pasta water & cook until heated through (about 5 min). The recipe said to combine everything but the walnuts together in a bowl and add walnuts on top, but I left the heat on and added the pasta, cheese and walnuts to the garlic, tomatoes & spinach so the cheese melted with everything and the walnuts were mixed in.
PS- you can add 1/2 crushed red pepper to the garlic for a little extra heat if you want to

Wanted....Spaghetti Squash

Since I have recently given up carbs IE. spaghetti and all known noodles I made sauce for my family and bought a spaghetti squash for myself. I have never even tasted one before, turns out they are DELICIOUS and work as a great substitute for noodles. I know there are more yummy ways to cook these and I am hoping all of you have some good ideas....can't wait to see what you have.
-Bonnie

Thai Peanut Sauce

1/2 cup plus 1 Tbls creamy peanut butter

3 Tbls chopped fresh cilantro (or 1-1/2 Tbls dried)

3 cloves minced garlic

1/4 cup plus 2 Tbls rice wine vinegar

2 Tbls soy sauce

1 Tbls brown sugar

1-1/2 tsp chile oil

1/2 tsp salt

Combine and heat over med-low heat.  Add water to get desired consistency.

This is one of my favorites.  It is great cold as a veggie dip (add less water), but I mostly use it a little runnier and mix with rice, stir-fried veggies, and tofu or chicken.

TASTY! 

Potato Pancakes

4 large Potatoes
2 lg. eggs, whisked
6 Tablespoons flour
2 1/2 T. salt
pepper to taste
8 Tbls. Butter

Peel potatoes and grate. Place in a colander or kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with eggs, flour, salt and pepper. Mix well. Heat butter to sizzling (or oil if you prefer) and cook for 2 minutes on each side or until brown and crispy. They are good with syrup, applesauce, sour cream, jam, whatever you like. Very popular at our house!

Some Rice Recipes

Here are three of our favorite rice side dish recipes. The rice pilaf is really easy and tasty. It's a recipe of my moms that she has had forever. "Blake's Favorite Rice" is kind of like a homemade rice-a-roni and he could literally eat the whole pan himself. And the oven brown rice is an easy way to make perfect brown rice. I got this recipe from a "Cook's" magazine.

Rice Pilaf

2 c. rice
3 cans Campbell’s beef consommé
1 cube butter, melted
1 T. dried onion
1 tsp. oregano
1 c. mushrooms (optional)
slivered almonds
Combine all ingredients except almonds in 9x13 pan. Bake at 350 degrees for 1 hour, covered. Stir in almonds before serving.

Blake’s favorite rice (rice-a-roni)

1 c. rice
½ c. raw spaghetti, broken in pieces
2 T. margarine
2 tsp. dried onion
¾ tsp. garlic salt
1 tsp. dried parsley
1 T. chicken bouillon
pepper to taste
3 c. water
Fry rice, spaghetti and butter until lightly browned. Add other ingredients, cover and simmer until rice is tender - about 20-30 minutes.

Oven Brown Rice

1 ½ c. brown rice
2 1/3 c. water
2 tsp. olive oil
½ tsp. salt

Preheat oven to 375
Bring water and oil to a boil in a covered pan. Once boiling, stir in salt. Pour over rice in 9X9 square pan and cover. Cook for 1 hour.
****You can easily double this recipe and cook in 9x13; cook it a little bit longer. I like to cook a bunch and then eat the leftovers with my lunch or with milk and cinnamon/sugar for breakfast.

Almond Poppyseed Drop Scones

Here is an amazing recipe for Scones. If you are like me you think of scones as the clump of bread dough that you drop in oil and fry. This is a completely different kind of scone. This is the kind of scone that you would find during tea time or at Great Harvest Bread Co. The recipe here was actually a cranberry/raisin scone recipe, but I changed it because I love almond and poppy seeds.

Almond Poppyseed Drop Scones

2 cups flour

1/3 cup sugar

2 tsp. baking powder

1/4 tsp. salt

6 Tbl. cold butter, cut up

2 Tbl. poppyseeds

1 1/2 tsp. almond flavoring

1/2 cup milk

1 large egg

1. Heat oven to 425 degrees.

2. Grease a cookie sheet.

3. Mix flour, sugar, baking powder and salt in a large bowl.

4. Cut in butter until fine crumbs (I have heard that this is easy with a food processor, but I don't have a large enough food processor. I put the butter in and smashed it up with a large fork. After a few minutes I used my very clean hands to crush the butter into the flour.)

5. Add poppyseeds to flour mixture.

6. In a cup, beat the egg, milk and almond flavoring together.

7. Add milk mixture to flour mixture; stir with a fork until moistened.

8. Drop 12 heaping spoonfuls, 2 inches apart onto greased cookie sheet.

9. Bake for 13 minutes or until golden.

10. Cool on a wire rack.

You can eat these plain or make a glaze to go over the top. I put a glaze on mine.

Glaze

2 cups powdered sugar

about 2 tsp almond flavoring

enough milk to make it thin (You don't want it too thin, but more thin than a butter cream frosting.)

Drizzle the glaze over the hot scones and allow glaze to harden. Most of the glaze will run down the sides.

NOTE--- Like I said before, I adapted this recipe from another one. You can take out the almond flavoring and the poppyseeds and add what ever else you like. For example, chocolate chips, raisins, cranberries, blueberries, white chocolate chips, raspberries. (Ohhhh...Blueberry White Chocolate Chip Scones...Yummm...)

My Two Favorite Ways to Eat Carrots

GARLIC CARROTS

1 lb baby carrots

2 garlic cloves, minced

1-2 Tbls olive oil

1/4 cup hot water

1/2 tsp salt

1/4 tsp dried thyme

dash of pepper

In a skillet, saute carrots and garlic in oil for 5 minutes.  Add water, salt, thyme, and pepper.  Bring to a boil.  Reduce heat to low; cover and cook for 15 - 25 minutes, until tender.

GINGER-SPICED CARROTS

1 Tbls olive oil

1 tsp ground cumin

4 Tbls sugar

pinch of salt

fresh or dried dill

1 1/2 cups finely diced onions

2 Tbls minced fresh ginger root

4 cups peeled, sliced carrots

2 c. vegetable broth

In a large skillet over medium heat, cook onions in olive oil for 5 minutes or until golden brown.  Add remaining ingredients except for salt and dill.  Simmer until carrots are tender and most of the liquid has evaporated.  Remove from heat and let cool 5 minutes.  Season with salt and sprinkle with dill.

Miranda was gone for 2 weeks at Christmas and the day before she came home she called and asked if we could have Russian Chicken for dinner. The recipe is so simple and we love it.

Spray a 9x13 pan with cooking spray and then place a layer of chicken tenders on the bottom.
Mix together in a seperate bowl:
1 large bottle of Russian salad dressing (Wishbone)
1 envelope of onion soup mix
1/2 bottle (about 1 cup) of apricot jam.
Pour over the chicken, cover and bake at 350 for about an hour. Before you take it out uncover it and let it sit under the broiler for a few minutes (this thickens up the sauce and kind of carmelizes it). Serve with sticky rice.

Mushroom Ravioli in Cream Sauce

12 oz. Ravioli or Tortellini

1/4 cup Walnuts, chopped

3/4 cup heavy whipping cream

1/4 tsp black pepper

8 oz. mushrooms, sliced

2 cups freshly grated parmesan cheese

2 Tbsp. Extra Virgin Olive Oil

Cook pasta according to package directions.Meanwhile, heat olive oil in large skillet over medium heat.Saute mushrooms and walnuts until mushrooms are golden brown.Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.Turn heat to warm and when cream stops simmering, add pepper and parmesan; stir until sauce is smooth. Do not boil.Drain pasta and place on a serving plate.Pour sauce over pasta and serve immediately.

Perfect Roast Chicken

This is Ina Garten's (Barefoot Contessa) recipe for roast chicken. It is simple, delicious and makes your house smell great. It is a good Sunday dinner or "company" for dinner recipe.

Perfect Roast Chicken Barefoot Contessa

1- 5-6 lb. roasting chicken
1 lemon, halved
1 T. butter
one bunch of thyme (can use fresh or dried)
1 head garlic

Rinse out chicken and salt and pepper inside. Stuff chicken with thyme, lemon and garlic (cut the garlic open and kind of break up). Tie legs together. Brush with melted butter over top and salt and pepper again. Bake at 425 degrees covered (in roasting pan or with foil) for 1 ½ hours.

Bruschetta Chicken Bake

1 14.5 oz can diced tomatoes, undrained

1 6 oz package Stove Top Stuffing mix for chicken

1/2 cup water

2 garlic cloves, minced

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces

(or whole if you're a vegetarian and can't stomach the chopping of raw meat!)

1 tsp dried basil leaves

1 cup shredded mozzarella cheese

Preheat oven to 400.  In medium bowl, mix tomatoes, stuffing, water, and garlic.  Set aside. Brown chicken (I season it with a little seasoning salt) in skillet and place in 13 by 9inch dish.  Sprinkle with basil and cheese.  Top with stuffing mixture and bake 45-50 minutes or until chicken is cooked through.

I haven't eaten this for obvious reasons, but Garreth and the kids really love it!

Pasta au Pistou

I LOVE this pasta!

16 oz. pasta (I use cavatappi)

1 lg bunch parsley (about 2 cups)

6 Tbls freshly grated Parmesan

2 Tbls olive oil

1 28 oz can diced tomatoes, drained

1 cup fresh basil

4 cloves garlic

1/2 tsp salt

1 med onion, chopped

1 Tbls brown sugar

1) Cook pasta according to package directions until al dente, then drain and rinse with cold water for 30 seconds.  Transfer to a large bowl and keep warm.

2) In a blender, combine the parsley, basil, garlic, cheese, salt, and 1 Tbls oil and process until a smooth paste forms.

3)  Heat the remaining 1 Tbls oil in a medium skillet over medium heat.  Add the onion and cook for about 7 minutes or until soft.  Add tomatoes and cook for about 5 minutes or until slightly thickened.  Reduce heat to medium-low and season to taste with salt.  Add the brown sugar and cook for 5-7 minutes or until thick.  Remove from heat and stir in the herb mixture.  Toss pasta with sauce and serve immediately.