Cup Fever has hit our house with a vengence!
Holy geez! Did you see that game??!! If the entire series is like that I don't know if my heart can take it. The end result wasn't what I would have hoped, but I was thoroughly entertained. Rod Brind'amour must be stopped! Ditto to Cam Ward. Chris Pronger had a sweet goal on a penalty shot (I LOVE those!), but horrible, horrible news regarding Dwayne Roloson. They say he's out for the rest of the season. OH NO!! Well, I'm always the one to say that one player does not make a team, and I hope in this instance that it's true. Cross your fingers and hang on. It's going to be a wild ride!
For American readers who don't get to see Hockey Night in Canada, here's a look at Don Cherry and the jacket he chose for tonight's broadcast.
This is by far the worst yet! Good ol' Don. Ya either love him or hate him.
This afternoon, I dug out The Farm's Vegetarian Cookbook and made some chocolate chip cookies. Sometimes homemade cookies have so much fat and sugar in them that when you bite into one, they have a greasy, grainy texture. I didn't want that. The recipe in the Farm book is reminisent of my grandmother B's chocolate chip cookies, but less sweet and less fat. They were exactly what I as in the mood for.
For dinner, I used a recipe that was in the early summer 2006 edition of LCBO's Food and Drink magazine. Sweet Pea made it a while ago and I thought it sounded worth trying. Boy, was it ever! Jim and I both really enjoyed it. (recipe follows)
I knew exactly which wine I wanted to have with this and I don't think I could have made a better choice. 2001 Gray Monk Pinot Noir.
I bought this a few years ago and tucked it away. I've looked at it a few times, but decided to just let it be. Patience is a virtue. I would say, this wine is near or at it's peak. The flavours were so complex and it was so velvety smooth. It paired wonderfully with the dinner. A great food & wine combination is part of what makes life sweet. It would be a whole lot sweeter if the Oilers were to win the Stanley Cup. Wednesday's game awaits!
PENNE WITH CHICKPEAS, SPINACH, AND ROASTED ASPARAGUS
12 oz (375g) penne, about 4 cups
10 stalks roasted fresh asparagus
3 tbsp. extra virgin olive oil, divided
pinches salt and freshly ground pepper
2 large cloves garlic, finely minced
1 medium onion, finely chopped
2 medium carrots, finely shredded
1/2 cup finely chopped fresh basil
1/2 tsp. sea salt
1/2 cup thinly sliced sun-dried tomatoes
One 19 oz. (540 ml) can chickpeas, drained (about 1 1/2 cups)
1 1/2 cups lightly packed baby spinach leaves, torn into large-ish pieces
1 cup vegetable stock or water
1/4 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil. Add pasta; boil uncovered for 10-12 minutes or until al dente. Drain; set aside.
Preheat oven to 450F.
Cut asparagus into 1-inch lengths. Toss with 1 tbsp. oil and pinches of salt and pepper. Spread out on a baking sheet; roast for 8 minutes or until asparagus is tender crisp and slightly browned.
Heat remaining oil in a large skillet over medium heat. Add garlic and stirring frequently, saute for 30 seconds. Stir in onions; saute for 2 minutes or until softened. Add carrots, basil and salt; cook, stirring frequently for 3 minutes. Stir in sun-dried tomatoes, chickpeas, spinach and stock. Bring just to a boil, lower heat and simmer for 5 minutes or until vegetables are tender.
Toss hot pasta with cooked vegetables; stir in pepper and Parmesan cheese. Add roasted asparagus; toss well.
Serve in warmed pasta bowls sprinkled with additonal Parmesan cheese.