Tuesday, April 12, 2011

Pasta and an Oats Parfait for good meausure

Hey there. I am currently at home blogging. I got a LOT done yesterday in the writing department, so I'm cutting myself some slack (I will write at night and am generally more productive all together when I take my mornings to myself. Just me and my french press Fresh Market espresso. No sharing). I just have to write up a discussion for my third study - and there I go, all three chapters written and done!

My knee has been flaring up again, and I have an appointment with a Sports MD at 2-ish. However, whenever I go get my knee checked out it's like taking in my car. You know what I mean... your car will be making some noise for a week, and when you finally take it in, the noise will NOT present itself and the mechanics can't find anything wrong and everyone thinks you're crazy. Well, I am taking matters into my own hands today by heading to a lunchtime spinning class before my appointment. Spinning REALLY flares my knee up - though it should be zero impact - and my knee ends up swelling up to the size of a grapefruit. A grapefruit that lives on my leg. Well, the doctor today will get a nice swollen knee to look at and I won't waste his time or mine.

When my friend was in town, she pulled out some old magazines to keep herself busy while my husband and I snoozed. I had forgotten all about the February 2010 issue, which is plastered with a beautiful picture of Roasted vegetable linguini. It looked so good, and I had purchased basil for the Strawberry Mango Basil Salsa I saw on How Sweet it Is - so I figured this pasta would be a great way to use it up. The re3cipe was simple and delicious, and made enough for an army. A small portion found its way into mine and my husband lunches both yesterday and today, and there's still more left!

Roasted Vegetable Linguini with Torn Fresh Basil
2 cups sliced shiitake mushrooms
1/2 pound asparagus, sliced into 1.5 inch pieces
1 small onion, chopped (I used a red)
2 Tbsp/ olive oil
2 cloves minced garlic
1/2 tsp red pepper flakes
2 cups cherry tomatoes, halved
1/2 cup white wine
1/2 13.5 oz. package linguine (I used Cavatappi)

Preheat over to 450 - toss all of the veggies with the olive oil, minced garlic and pepper flakes. Roast 20 minutes (use a roasting pan, it will be a lot of bulk). Add the cherry tomatoesand roast 10 minutes more. Dump veggies in a bowl while you make the sauce.

Start making the pasta - be sure to save 1/2 cup cooking water for the sauce

Add wine to roating pan, scarping off any browned goodness on the bottom. Let wine reduce by half. Stir 1/2 cup cooking water into wine. Add pasta and veggies to roating pan and let everything co-mingle and get delicious.

I also wanted to talk about my breakfast lately. I have been looking at the pretty picture of Vegan Overnight Oats Parfaits on Oh She Glows for awhile now. I've never made them because I just didn't feel like getting out my food processor in the morning, and I used to eat overnight oats every day and I got sick of them.

Well, I finally made the plunge yesterday with the Cherry Bomb parfait. Wow - I am so glad I did. Seriously - just putting a banana and some frozen cherries into a food processor is like magic. It really does taste like soft serve ice cream. I made Strawberry Banana softserve today- though the picture came out super crappy. This breakfast is a lot to get down, I reduced the serving of oats to 1/4 cup - I don't need to eat lunch until 1. Crazy. Do yourself a favor and try one of these recipes.

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