Asparagus Pasta

Modified from my friend Chelsea's recipe. *Recipe below

Asparagus Pasta
2 lbs fresh asparagus, tough ends removed
1/3 cup extra-virgin olive oil
1/4-1/3 cup tofutti cream cheese
whole wheat spaghetti
grilled chicken
tomato-basil topping (recipe below)

Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to blender, reserving cooking water in pot.

Drizzle asparagus tips with olive oil and fresh ground salt & pepper and roast/broil until tender.

Purée asparagus stems with oil, tofutti cream cheese and 1/2 cup asparagus cooking water.

Cook pasta in boiling asparagus cooking water. Reserve 2 cup cooking water and drain pasta.

Put pasta, asparagus sauce and a little bit of reserved pasta water back in to pot and heat through. Place serving of pasta with sauce on plate and top with roasted asparagus spears, grilled chicken and a spoonful of tomato-basil topping. Yum!


Tomato Basil Topping
1 large ripe tomato, diced fine
8-10 large basil leaves, chopped fine
1 large garlic clove minced fine
extra-virgin olive oil
balsamic vinegar
freshly ground salt & pepper

Mix all together and let sit at room temperature for at least 10-15 minutes.

Cheslea's Asparagus Pasta Original Recipe:
1 lb fresh asparagus, tough ends trimmed
1 tsp finely grated fresh lemon zest
1/4 cup extra-virgin olive oil
1 lb whole wheat penne or pasta of choice
1/4 cup grated parmigiano-reggiano

Cut asparagus into 1" pieces, reserving tips separately. Cook asparagus stems in 5 to 6 qrt boiling water with 2 Tbsp salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.

Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-qrt saucepan.

Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cup cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).

Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.

Serve immediately.

Dairy Free Irish Soda Bread

Ingredients

* 4 cups all-purpose flour
* 4 tablespoons white sugar
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup Earth Balance, softened
* 1 cup soymilk mixed with 1 tablespoon vinegar (let sit for 10+ minutes before using)
* 1 egg
* 1/4 cup Earth Balance, melted


Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease (olive oil) a large baking sheet.
2. In KitchenAid bowl, mix together flour, sugar, baking soda, baking powder, salt and Earth Balance. Stir in 1 cup of buttermilk and egg. Mix until mostly combined. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a approx. 2" tall round and place on prepared baking sheet. Brush loaf with melted Earth Balance. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 35 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes, occasionally brushing loaf with melted Earth Balance. Cool on wire rack.





Adapted from http://allrecipes.com/Recipe/Amazingly-Easy-Irish-Soda-Bread/Detail.aspx

Asian Coleslaw

ASIAN COLESLAW

Whisk together:
• 3 tablespoons rice wine vinegar
• 3 tablespoons vegetable oil
• 2 tablespoons and 1-1/2 teaspoons creamy peanut butter
• 1 tablespoon and 1-1/2 teaspoons soy sauce
• 1 tablespoon and 1-1/2 teaspoons brown sugar
• 1 tablespoon minced fresh ginger root
• 2-1/4 teaspoons minced garlic

Toss together:
• 2-1/2 cups thinly sliced green cabbage
• 1 cup thinly sliced red cabbage
• 1 cup shredded napa cabbage
• 1 red bell pepper, thinly sliced
• 1 carrots, julienned
• 3 green onions, chopped
• 1/4 cup chopped fresh cilantro

Mix dressing and slaw together. Would be great with a sprinkling of chopped peanuts.


I ran out of rice wine vinegar so finished it off with apple cider vinegar. I skipped the green onions, napa cabbage and red cabbage and upped the green cabbage because that is what I had (half of a huge green cabbage). This recipe was such a hit with my family that I only got a very small serving!