Today Russell and I went on a hike with our friend to Herbert Glacier. It was a beautiful snowy hike, perfect for a lazy Monday afternoon.
We had originally intended to go up to Point Bridget, but due to road construction we turned around and decided that Herbert Glacier Trail would be a good one for the day. We only ended up hiking out a bit more then halfway, about an hour in, but it was a great distance for the first hike of the season. My legs are definitely sore, as well as my feet. Note to self: break in hiking boots some more before going on a long hike out! The only downside to the whole hike was some muscles that I pulled several years ago on an overnight snowshoe trip are still very sore when doing certain types of hiking. Long hikes that are steep, as well as hiking in the snow (unstable footing, I imagine, puts strain on those muscles more then just regular hiking on flat ground).
After our hike we came home and I made us some dinner. At first we were unsure about what we could make-while we have a lot of food in the house, not all of it works together. I decided that I would flip through one of my under-used, but fantastic, vegetarian cookbooks to try and find a recipe. I stumbled upon a pasta that had just a few ingredients, and everything we had in stock. The recipe is delicious and easy, but a little time consuming. It probably took me about an hour to put it all together.
Recipe: Angel Hair Pasta with Caramelized Onions
Adapted from Angel Hair Pasta with Caramelized Onions from One World Vegetarian Cookbook
Makes about 4 servings
1/2 pound Angel Hair Pasta
4 TBS Butter or Olive Oil (give or take a TBS or two)
2 Onions, finely sliced
1/2 c. Red Wine
A Fair Drizzle of Balsamic Vinegar
1 Spoonful of Honey
1/2 c. Feta Cheese
2 diced Roma Tomatoes
Chopped Parsley, for garnish
In a heavy pan, melt the butter at medium-medium high heat. Add in the sliced onions and stir semi-frequently until the onions are caramelized, about 30 minutes. Throw the pasta in a pot of boiling water, cooking it until it is al dente-or however you enjoy your pasta. We add a dash of salt and some olive oil to our water.
Add in the wine, stirring occasionally until the wine has evaporated and all the delicious flavor has been absorbed into the onions, about 10-15 minutes. Turn the pan onto medium low-low, adding in the balsamic vinegar and honey. Let simmer while you chop up some tomatoes, parsley, and feta cheese.
Throw it all together on a plate, pour yourself some of that leftover wine, and enjoy!