15 Mon, 2010 § 9 Comments
Remember when you were a kid & the sun going down was a lame excuse to stop playing?
Especially when it is only 6:30pm — seriously, how does it get this dark so early?!
On our last trip to Priest’s Draw, there were no excuses & no parents to beg. After the sun went down, we pulled out the lantern & Dave threw himself at this beast of a problem in the dark.
It actually triggered a bit of homesickness as I though about hunting/camping trips with my family; we would always get up before the sun & set out while it was still dark. I always froze amidst the predawn frost, but the thought of being left behind at camp was unbearable. This is one of my most cherished memories, & I deeply wish to relive it. There is something raw, mysterious & beautiful about experiencing nature in the dark through action, rather than just the usual sitting around a campfire.
I wish I had brought a few more layers to bundle up in & not left my gloves in the car :(. It wasn’t the dark that got to me — it was the cold! Though I was freezing by the time we hiked out, walking beneath the stars was amazing. I love being in a place that I can actually see the stars at night.
My hometown is drenched in stars. This is something I had missed since moving away from home. Now we have stars again. 🙂
As promised: more bouldering photos of Priest Draw so you can see the style of climbing by daylight.
Triangle Boulder is a good warm up just off the road.
Slopey, but fun slopey. 😉
I dig the roofs at the Draw & am determined to master this problem.
I am also counting on quite a few more late-night sessions. 🙂
Now for a dish I am super excited to share with you! Even though we didn’t have this dish the night we stayed out, it would be perfect for those after-dark-bouldering-sessions…or whatever keeps you out…or those busy days that almost get away from you…
You can throw it together before hand, keep it in the fridge & pop it in the oven to warm through when you get home. Heck, this might even freeze well if that’s your style.
The ingredients are simple — I even feared the plain tomato sauce would be bland. Boy was I wrong; these flavors were beyond delicious & the texture was absolutely amazing — very reminiscent of ricotta — the whole household loved it.
Tofu-Kale Baked Penne with Mushrooms
Adapted from Baked Stuffed Shells in Clean Food
- ~8 oz penne pasta
Cook according to directions in a pot of boiling water.
Strain & set aside.
- 1 Onion, chopped
- 4 large cloves Garlic, minced
Saute in EVOO in large pan over medium heat until soft, ~5 minutes.
- ~10 Button Mushrooms, quartered
Add to pan & brown slightly.
- ¼ C Mirin [Japanese rice cooking wine]
- 2 tsp dried Basil
Add to pan & stir.
- 1 block [14-oz] Firm Tofu [I found this really great Wild Wood Organics “sprouted” tofu I love]
Wrap in paper towel [or kitchen towel], sandwich between two plates & press ~10 minutes by setting something heavy like a kettle full of water on top of the top plate to remove excess liquid.
Crumble tofu into pan, stir to combine with other ingredients & cook ~5 minutes.
- 2 bunches Kale, torn into [bite-sized] pieces
Fold kale into tofu mixture & continue cooking until soft & wilted.
Season with salt & pepper.
- 1 [15-oz ]can organic Tomato Sauce, divided into 3 parts
In a baking dish, layer
Top with cheese if desired.
Cover with foil & bake at 375*F for 15 – 20 minutes.
Remove foil, bake 5 – 10 minutes longer.
Have I mentioned we are only able to bake in a toaster-oven right now? I forgot to measure the baking dish before I made the beautiful layers…& it didn’t fit into the toaster-oven…so…everything just ended up completely mixed together as it was transferred to another pan…
& it was still amazing.
This is one of the tastiest dishes I have had.
Do you ever play after dark? [I mean outside.]
What are your favorite pasta dish combinations? [This was my first time “baking” pasta — I don’t think it’s possible to screw it up even when winging it.]