Food and a Bev

Wednesday meal was nothing special: Frozen veggies, left over rice noodles (which aren't half bad after if they are baked after they are boiled), possible freeze burned chicken and the fabulous Mr. Tieu special sauce. Mr. Tieu is very yummy- kind of spicy. He has an inspirasian effect on us.

With our new blender....(strike up that little mermaid song) ahahahahahahahahahahahaaaaaaaaaaaaaa....

We made these tasty little drinks.
Frozen Cloud

2 cups light ice cream (not sure what that means, we used Bluebell)
1/3 cup vodka
1/4 cup creme de cacao
6 ice cubes

Place all ingredients in blender jar. Cover and blend at Liquiefy, pulsing 4-5 times, about 10 seconds, each time, until slushy.

Yield: 4 (about 1/2 cup) servings
Source: Kitchenaid blender book

Tonight I adapted a recipe from Poco-Cocoa.It was okay, not to die for. I feel like it was missing something. I have some leftovers that I am planning to add a ton of mozzerella too. We'll see if that's the missing link. Penne with Roasted Asparagus, Sun-Dried Tomatoes, and Pine Nuts
(we deveganed this recipe-sorry chicken)

12 ounces thin asparagus, bottoms trimmed and cut diagonally into 2-inch pieces (we used broccoli instead)
3 tablespoons extra-virgin olive oil
1/2 cup oil-packed or rehydrated sun-dried tomatoes
1 pound whole wheat penne
2 large garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup chopped fresh basil
3 tablespoons pine nuts, toasted
1lb. of chicken breast (we added this to the recipe)
a few pinches of parmesean to top it all off

Preheat oven to 450˚F. Toss the asparagus with 1 tablespoon of the olive oil and place on a lightly oiled baking sheet (lined with foil for easy cleanup). Roast just until tender, 6 to 8 minutes. Remove from the oven and set aside.

Cut the tomatoes into 1/4-inch-wide strips and set aside.

Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8 to 10 minutes.

While the pasta is cooking, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the roasted asparagus, tomatoes, and salt and pepper to taste. Reduce the heat to low and keep warm.

Drain the pasta and place in a large, shallow serving bowl. Add the asparagus mixture, basil, and pine nuts. Toss to combine.

Makes 4 servings.

Source: Vegan Planet by Robin Robertson.