A Life, Lived

A Security Risk?

For some time we Canadians had heard reports of an attempt by terrorists to gather information by inserting transmitters/chips in our quarters. No one really knew what it was about and frankly many of us saw it as yet another urban myth. The papers were full of reports earlier this year of these mysterious coins being 'placed' in people's (US security agents and military 'purchasers') pockets and subsequently being used to track their very movements. It all sounded so 'Mission Impossible'.

No one knew what it was about though. It was finally explained this week:

An odd-looking Canadian coin with a bright red flower was the culprit behind the U.S. Defence Department's false espionage warning earlier this year, the Associated Press has learned.

The odd-looking – but harmless – "poppy coin" was so unfamiliar to suspicious U.S. Army contractors travelling in Canada that they filed confidential espionage accounts about them. The worried contractors described the coins as "anomalous" and "filled with something man-made that looked like nano-technology," according to once-classified U.S. government reports and e-mails obtained by the AP.

The silver-coloured 25-cent piece features the red image of a poppy – Canada's flower of remembrance – inlaid over a maple leaf. The unorthodox quarter is identical to the coins pictured and described as suspicious in the contractors' accounts.

The supposed nano-technology actually was a conventional protective coating the Royal Canadian Mint applied to prevent the poppy's red color from rubbing off. The mint produced nearly 30 million such quarters in 2004 commemorating Canada's 117,000 war dead.

"It did not appear to be electronic (analog) in nature or have a power source," wrote one U.S. contractor, who discovered the coin in the cup holder of a rental car. "Under high power microscope, it appeared to be complex consisting of several layers of clear, but different material, with a wire like mesh suspended on top."

The confidential accounts led to a sensational warning from the Defence Security Service, an agency of the Defence Department, that mysterious coins with radio frequency transmitters were found planted on U.S. contractors with classified security clearances on at least three separate occasions between October 2005 and January 2006 as the contractors travelled through Canada.

One contractor believed someone had placed two of the quarters in an outer coat pocket after the contractor had emptied the pocket hours earlier. "Coat pockets were empty that morning and I was keeping all of my coins in a plastic bag in my inner coat pocket," the contractor wrote.

But the Defence Department subsequently acknowledged that it could never substantiate the espionage alarm that it had put out and launched the internal review that turned up the true nature of the mysterious coin.

Frankly, if national security is in the hands of this lot we should start putting the white flags together right now!

Teriyaki Mahi Mahi with Mango Salsa

I'm on track again with trying to be good and loose weight. I am back to where I was before we threw caution to the wind while we were in California  . . . which is 50 pounds down from where I was over a year ago. I still have about 50 to go.

It should get easier now - more fresh fruit and vegetables and great weather so walking and biking will be easier.

We had decided that we wanted to grill some fish this week. We don't really love salmon (which many people do on the grill) so we decided to try Mahi Mahi. This recipe was amazing.

We served it with sesame grilled asparagus, rice, and sald.

Teriyaki Mahi Mahi with Mango Salsa

Salsa

1 large ripe mango
1/4 cup finely chopped red onion
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh mint
1 teaspoon minced jalapeno peppers, with seeds
1/4 teaspoon kosher salt

marinade

1/4 cup soy sauce
1/4 cup sweet sake
1 tablespoon vegetable oil
1 tablespoon light brown sugar
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
4 mahi mahi fillets, about 6 oz. each and 1 inch thick

vegetable oil

For the salsa: Peel the mango and cut into 1/4 inch diced pieces.

Put mango pieces in a small bowl with the remaining salsa ingredients; stir to combine.

Cover bowl with saran wrap and refrigerate until ready to serve.

For the marinade: In a small bowl, whisk together the soy sauce, sweet sake, vegetable oil, light brown sugar, fresh ginger, and minced garlic; set aside.

Place the mahi mahi fillets in a large zip-lock plastic bag.

Pour marinade into bag; press the air out of the bag and seal tightly.

Turn/shake the bag to coat fillets with marinade.

Refrigerate for 20-30 minutes.

Take fillets out of bag and throw away marinade.

Brush or spray both sides of fillets with vegetable oil.

Grill over high heat until fish is opaque throughout, 8 to 10 minutes, turning once halfway through grilling time.

Serve warm with salsa.

Martini Class

Last night Paul and I went to a Martini class with three of our friends. The class was offered by the LCBO. For those of you who aren't from Ontario, this is our government run liquor monopoly. It is the largest purchaser of wine and spirits in the world and at the same time it pumps billions of dollars into the government coffers and provides Ontarians with an excellent supply of wine and liquor.

The LCBO store near our house is equipped with a large room where they hold tastings and cooking demonstrations three or four times a week. The martini class was to be an hour long and we were to taste 6 martinis. We decided to walk . . . yes, because we were so concerned about producing any extra pollutants!

Now before I am slammed by the 'purists'  . . . we only drank 1 martini. The rest were simply cocktails served in a martini glass. However the term 'martini' is evolving and we should all just get on with it I say.

The pic to the left is what greeted us when we arrived. The tables were set with 6 decorated glasses at each place, a glass for water, a spittoon (as if), recipes, and assorted bottles of booze (sadly merely for decoration).

This class was to be different than the class we took last year. This instructor had pre-mixed all of the martinis and she discussed each one and poured us a 'taste'. Last year we actually all went up to the front of the room and mixed them ourselves. I think I liked mixing it up myself better but Paul certainly was happy to sit back and sip what the instructor had whipped together.

You'll notice that each of the glasses was decorated/garnished. Personally I don't think I would use the coloured sugar as a garnish because it tends to overpower the drink (to say nothing of the rather coloured tongue you get as well).  The chocolate garnish is great for anything you're making with a chocolate flavour. I make a snickers martini in which I rim the glass with chocolate and then dip the still soft chocolate in crushed peanuts. Similarly, at Christmas we make candy cane martinis in which we dip the still soft chocolate in crushed peppermint candy.

First up was the Classic Martini

2 oz Ultra Premium vodka or gin
splash of vermouth

Stir lightly over ice (shaking 'bruises' the alcohol). Strain into a martini glass. Garnish with an olive.

The consensus was that our the group preferred their martinis diluted with juice and other liqueurs. I have to admit that after years of trying I am finally getting used to a 'real' martini. Perhaps it was just the HUGE olive that did it for me.

Next was a martini that our instructor told us was the hottest thing in New York (clearly this is some sort of an arbitrator if taste and style). It used a Japanese liquor that has just been added to the LCBO 'list'. It was called a Rising Sun.

2 oz Shoshu (Japanese barley spirit)
1/4 oz lemon barley squash drink mix (purchased in the grocery store)
1/4 oz orange liqueur (we used triple sec)

Mix with ice and strain into a martini glass. Garnish with an orange slice.

I quite liked this one. It was cool and refreshing. Ours was not served in a martini glass though - perhaps the instructor ran out.

The third martini we sampled was called a Feng Shui. It featured a new liqueur called Zen. It is a green tea liqueur.

1 oz Zen liqueur
1 oz premium vodka
4 oz cranberry or pomegranate juice.

Stir together with ice in a martini shaker. Strain into a martini glass. Garnish with a lime wedge.

We really liked this one - so much so that I had to buy a bottle of the Zen Liqueur before we walked home. Luckily Paul was there to carry the bottles home for me.

Next up was Bellisimo Bliss.

2 oz ultra premium vodka
1 oz peach schnapps
splash of sparkling wine

Mix the vodka and schnapps in a shaker with ice. Pour into a glass. Top with the sparkling wine. Garnish with fresh raspberries and blueberries threaded on a skewer.

This one did nothing for me (probably because I generally despise anything flavoured with peaches). By now I think I was getting snoggered (spittoon? Not this guy) and I was forgetting to take pics. Luckily Paul hadn't drunk all of this so I managed to snap a pic of his . . . mine had evaporated apparently (even though I didn't like it).

The next one more than made up for the previous taste. It was called Death by Chocolate.

1 ox ultra premium vodka
1 oz Bailey's Irish Cream Mint Liqueur
1 oz Creme de Cacao
1 oz coffee liqueur (we used Starbucks but you could use Kaluha)

Stir the ingredients with ice. Strain into a glass which has been garnished with melted chocolate. You can add a mint chocolate 'stir stick' on the side.

The final taste of the evening was called a Miami Ice Cosmo (a take on a classic Cosmopolitan). Before you gasp at the amount of alcohol in the recipe, it is for more than one drink!

4 oz ultra premium vodka
2 oz Triple Sec
3 oz Pama Liqueur (Pomegranate liqueur)
2 oz Lime Cordial
2 oz Cranberry Juice

Mix in a large pitcher with ice. Strain into a martini glass.

Ruth and Catherine were wondering why I was snapping all of this pics. I mentioned it was for my blog and they gave me a look. It turns out I had neglected to tell them I had a blog. This opened me up to some ridicule but I'm a big boy and can take it. The ridicule was followed by 'ohh, take a picture of us, we want to be in the blog'.

From the left: Ruth, Catherine, and Jane.

This is after 6 martinis in 45 minutes so if they look a bit looped there is a reason for that!

Oh and Catherine, if you scroll down to near the beginning of the posts in January you will get to another post with your pic in it from when we went ice wine picking.

Paul and I walked home with our purchases. We decided we needed a nightcap (because apparently the 6 drinks we had just sucked back was Not enough). I whipped up some Feng Shui and we sipped away. Needless to say it was a grand evening.

Asparagus Ravioli

Yesterday was a busy day of chores. We cleaned, gardened, went to mom's house and brought all of her outdoor furniture, set up her pond, and brought her garden art, we went for a long walk, and found time to cook dinner. I now know why I feel so bloody tired.

For our first course this evening we made asparagus ravioli. The pasta was a simple recipe from a Williams Sonoma cookbook:

2 cups unbleached all-purpose flour,
plus more as needed
3 eggs, lightly beaten
Semolina flour for dusting

Place the 2 cups flour in a mound on a work surface. Make a well in the center large enough to hold the beaten eggs and pour the eggs into the well. Using a fork, begin gradually incorporating some of the flour from the sides, taking care not to break the flour wall. When the eggs are no longer runny, you can stop worrying about the wall. Continue working in more flour until the dough is no longer wet.

Begin kneading the dough by hand, adding as much additional all-purpose flour as needed until the dough is smooth and no longer sticky, 3 to 5 minutes. 

Dust baking sheets with flour. Divide the dough in half. Keep one half on the work surface, covered with a kitchen towel to prevent it from drying. Set up your pasta machine alongside another work surface. Lightly flour the work surface with some flour. Using a rolling pin, flatten the other dough half into a rectangle thin enough to go through the rollers at the widest setting. Pass the dough through the rollers once, then lay the resulting ribbon down on the work surface and flour it lightly. Fold into thirds lengthwise to make a rectangle and flour both sides lightly. Flatten the dough with the rolling pin until it is thin enough to go through the rollers again. With one of the two open edges going first, pass the dough through the rollers nine more times at the widest setting; after each time, flour, fold and flatten the dough as described. After 10 trips through the wide rollers, the dough should be completely smooth and supple.

Now you are ready to thin the dough. Starting at the second-to-widest setting, pass the dough through the rollers repeatedly, setting the rollers one notch narrower each time. When the pasta ribbon gets unwieldy, cut it in half and continue rolling one part at a time until the dough reaches the desired thinness.

Arrange the finished pasta sheets on the prepared baking sheets and cover with kitchen towels to prevent drying. Repeat the entire process with the second half of dough. Cut the pasta by hand or machine as desired. Makes 1 lb. dough.

When we were kneading the dough we kneaded in 1 tablespoon of dried thyme so that the dough was infused with the flavour of the herb.

The filling was one I made up using a suggestion from Palma:

2 cups of chopped asparagus (blanched)
2 cups ricotta
2 eggs
1/2 cup grated pecorino cheese
1 tablespoon of grated lemon zest

Mix all of the ingredients together. Set aside until ready to use.

Making Ravioli

Undoubtedly the most well-known filled pasta in Italy, ravioli can be found in different shapes with fillings of various flavors. Following are basic instructions for making ravioli. After cutting the ravioli, crimp the edges with the tines of a fork to add a decorative touch.

1. Place a 12-by-4 1/2-inch sheet of pasta on a lightly floured surface with the longest edge facing you. Fold the dough in half lengthwise, press gently to make a crease and then unfold the dough.

2. Place a scant 1 Tbs. of filling (about 2 tsp.) every
2 1/2 inches along the furthest edge of the pasta, about 1 1/2 inches in from the edge. Dip a finger in a small bowl of water and drag your finger around each mound of filling to moisten the pasta.

3. Fold the front edge of the dough over the mounds. Starting in the center, gently press and shape the dough around each mound, working out to the sides. To ensure that the pasta cooks evenly, make sure the air is pressed out and the filling is secured neatly in a circular mound in the pasta.

4. Use a sharp knife to cut the ravioli into 2-inch squares, or use a 2-inch round pastry cutter to cut the ravioli into circles. If desired, crimp the edges with the tines of a fork. Transfer the ravioli to a lightly floured sheet pan. Repeat with the remaining dough to make about 40 ravioli. If you have a ravioli cutter you can use it instead. We used a round cutter.

5. Refrigerate the ravioli for at least 2 hours before cooking. The ravioli can be wrapped tightly and refrigerated for 2 to 3 days or frozen for 4 to 6 weeks.

To cook, bring a large pot two-thirds full of water to a boil over high heat. Add 1 Tbs. salt and half of the ravioli and return to a boil, stirring gently. Cook until the ravioli float and are al dente (tender but firm to the bite), 30 seconds to 3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer to paper towels to drain briefly, then put the ravioli in a warmed large, shallow bowl. Repeat with the remaining ravioli.

This ravioli had a very simple sauce. We melted some butter in a frying pan. We added chopped fresh sage leaves to the melted butter and fried them for about 2 minutes. The cooked ravioli (carefully drained) was added to this mixture, tossed, and placed on a plate. A grating of fresh Parmesan and we were good to go.

An Evening in Toronto

Well, last night was an experience. We had our last play in our subscription series (there is a group of 5 who goes). The play had received really bad reviews so we weren't looking forward to it (sort of like a root canal procedure). We all decided that we had to do extra things in an effort to counteract the horrible play we were to see (it never entered our minds to NOT go).

Paul and I went into the city early to get a few things at the Distillery District. I realized that this was the first time I have been there when it was not sub zero outside. It was a very different place in the nice weather - patios with happy patrons sipping wine and martinis everywhere, outdoor musicians . . . I could have stayed there. There were many people there with the same idea - far more than the few brave souls we usually see when we show up in the winter.

Unfortunately it was to be a stealth visit for us; I just picked up my coffee I was running low on from Balzacs and went by my favourite chocolate maker (SOMA) to pick up on some chocolates as a treat for the play's intermission. There is nothing like a wonderful rich and decadent chocolate to ease the impact of a terrible storyline.

We met up with the rest of the group at Tutti Matti. Doru from the slowtravel message boards had recommended it to me and all I can say is WOW! Alida, the owner/chef, ran a restaurant in south Tuscany for 6 years before coming to Toronto and opening Tutti Matti. She clearly knows her stuff. It was an amazing dinner. Unfortunately I didn't bring my camera as I feel a little strange snapping pics of my food when I'm out with friends (the picture at the left is form the restaurant's website).

Everything about this meal was wonderful. Alida came over and chatted with us (which I think had an impact on the serving staff who were very attentive). We ordered a bottle of Chianti wine and a bottle of aqua frizzante. Alida told us that they had a few bottles of Casa Emma wines in house (had I know that I would have ordered differently).

The pasta (all made in house) of the day was an asparagus ravioli stuffed with asparagus, goat cheese, and a hint of lemon. Believe it or not Paul and I were planning on making asparagus ravioli today for dinner so I had to order it to get the hang of it. I don't have a recipe so it was good to experience a 'real thing' as we get ready to play around. It was perfectly cooked in a simple butter and sage sauce. Paul ordered faggotini which was a Chickpea flour crepe stuffed with mixed mushrooms, asparagus and chef's mix of cheeses and truffle pate drizzled with truffle honey. They were both amazing!

For our main course we decided to split an order of porchetta. We had only ever tried porchetta on a bun when we were in Italy so this was a treat to try it more 'formally'. We received a huge, thick slice of roast suckling pig. It was covered by a wonderful gravy/sauce which was a mixture of sweet and savoury (like many Tuscan dishes). It had chestnuts, fresh herbs, and I thought I detected a hint of honey. WOW, WOW, WOW! Catherine and Ruth were thrilled with their meals as well.

We don't normally ordered dolce but we had time and everything else had been so good we thought we had to. Unlike a number of restaurants in the Toronto area all of these desserts were made in-house. I ordered a tarte which had a caramel filling topped with baked ricotta and marscapone. Oh my! Paul was equally impressed with his panna cotta. It came on a long plate, the panna cotta in the centre. On either side were two small jugs of caramel and chocolate sauce. He was purring!

The bill for four with wine, taxes, etc was $ 256 which we all agreed was a good bargain; I have eaten for more money and enjoyed the meals less!

The whole experience quickly had the effect of transporting Paul and I back to Tuscany . . . Paul said grazie and once I even let slip with a per favore! It was so amazing to be back in Tuscany, if only in a restaurant in Toronto. Later that night as we were driving home after our evening of food, wine, theatre, and brilliant company Paul looked over and said 'if we're in Toronto next year on my birthday (we will be in Maine this year) I want to go back there for my birthday dinner' (so noted) which is a mark of a fine meal in his book.

Then the evening took a turn for the worse. Good God the play was dreadful. We knew it would be though, the reviews were dismal. The theatre was half empty. lots of people got up and left. We stuck it out though . . . Luckily it was quite short and we had wonderful chocolates to nibble on during the intermission. It had originally been put on in 2004 to rave reviews by a small, 'fringe' theatre group. One can only say that it did not transfer to a larger stage and theatre well.

In the end it made for an enjoyable evening. In a perverse sort of way we enjoyed the play BECAUSE it was so bad, we were expecting it to be bad . . .

Celebrity Madness

Oh my what a few weeks it has been. The character to the left went on trial for killing his wife. He should have been on trial for the worst hair ever!

Britney danced in public. No she wasn't drunk.

Rosie is leaving the View. Intelligent viewers everywhere rejoiced (oh, that is a oxymoron).

Lindsay Lohan got drunk again.

Paris Hilton goes to jail. Let's hope she gets lost in there.

Felicity Huffman calls co-star Lindsay Lohan "brilliant"... (I think they should take Felicity's Oscar back).

Alec Baldwin, Kim Basinger back in court for custody dispute... apparently leaving a horrid message on your daughter's voice mail isn't enough to get you dropped . . .

Little Dani-Lynn met her grandparents when she was whisked out of the Bahamas by her father.

My point though - why does anyone care what these losers are up to? We live in a world of global warming, war, famine, and mayhem. In the US more transgressions of the current leadership come to light daily. In Canada it has just been revealed that the government knew about a bomb threat a week before the plane was blown up, yet nothing was done to stop it.

These are serious issues that require thought, discussion, and collective work towards a solution. Yet we would rather discuss Tom, Katie, and Paris.

Is it because the problems are so bad that we would rather focus on celebrities with the hope that it will all go away? ARGH

I, as always, blame the media!

Risotto ai Funghi, Piselli, a Salsiccia

I have been away from my PC for a few days so there haven't been any posts. Three times a year we bring all of our local leaders in and hold information/governance meetings so needless to say I have been quite busy.

Anyway, today's offering is neither rant, blather, or observation, but one of our favourite risotto recipes. There is considerably debate amongst Italians as to whether or not a risotto should be stirred. I have no interest in igniting that debate nor even in entering it; I followed the recipe as printed and stirred it. The end result was wonderful.

Risotto with Mushrooms, Peas and Sausage (Risotto ai Funghi, Piselli e Salsiccia)

The secret to making risotto is to cook it slowly, stir it often and add as much liquid as the rice requires. Since the pot will need almost constant stirring, have all of the ingredients ready in advance and be prepared to devote your undivided attention to cooking the rice. The texture and flavor are best when the risotto has been carefully made and is served fresh from the stove.

Soft, creamy risotto usually is served as a first course, followed by meat or fish. Top this risotto with shavings of Parmigiano-Reggiano cheese and serve with Barbera, a red wine from the Piedmont region that complements the mushrooms and sausages.

6 cups low-sodium chicken stock
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
1/2 lb. Italian pork sausages, casings removed and meat chopped
1/2 lb. white button mushrooms, brushed clean and sliced
2 cups medium-grain rice, such as Arborio, Vialone Nano or Carnaroli
1/2 cup dry white wine
1/2 cup shelled peas (fresh or frozen)
Salt and freshly ground pepper, to taste
1/3 cup grated Parmigiano-Reggiano cheese

Pour the stock into a saucepan and bring just to a simmer.

In a large saucepan or risotto pan over medium heat, melt 2 Tbs. of the butter with the olive oil. Add the onion and sauté until tender and translucent, about 5 minutes. Add the sausages and cook, stirring frequently with a wooden spoon to break up the lumps, until lightly browned, about 5 minutes. Add the mushrooms and cook, stirring, until just wilted, about 2 minutes. Stir in the rice and cook, stirring, until the kernels are hot and coated with oil, about 2 minutes. Add the wine and continue to cook, stirring often, until the liquid is absorbed.

Add the stock 1/2 cup at a time, stirring constantly and making sure the liquid has been absorbed before adding more. When the rice is about half cooked, stir in the peas and season with salt and pepper. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, 20 to 25 minutes total. Rice varies, so you may not need all of the stock or you may need more. If more liquid is required, use hot water.

Remove the risotto from the heat. Stir in the remaining 1 Tbs. butter and the cheese. Spoon the risotto into warmed soup bowls and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Savoring Series,Savoring Italy,by Michele Scicolone (Time-Life Books, 1999).

Click, click, click . . .

I posted a few weeks ago about the odd ways people end up at my blog. Some (like my family) visit daily. My sister even e-mailed me today to tell me that she even tried one of the recipes listed - a wonderful accomplishment for one who cooks so rarely (years of imposed cooking as a young girl took their toll).

Apparently my nephew even enjoyed what was cooked. I advised her to not tell him it was low-fat! If he doesn't know it is good for him he will continue to enjoy it in the future being my twisted logic.

Others click though after entering some words into a search engine. I find these combinations to be most amusing  . . .

Today someone from Spain did a search for: 'men boxer thong' and ended up at my site. Oh my!

I have never blogged about boxers or men in undergarments (really, the world does not need another inappropriate site . . .) but I did babble on one one day about poor Britney Spears and the unfortunate period where she gave up thongs completely and went, well, free. Now, if you were looking for pics of banter about boxers in thongs and you ended up with my rant about Britney you would have been rather disappointed.

Sorry.

Sit about for a spell and try out one of the killer recipes though.

Another individual used the msn search engine to look for the following terms 'crock pot pre-packaged scalloped potatoes'. I have never tried these chemically things. I have however, discussed making scalloped potatoes from scratch though. I have also discussed using my crock pot. I have discussed my favourite chocolate shop and their amazing selection of pre-packaged baked goods. Put it all together and some poor person was sadly disappointed at my blog.

About 30 minutes later yet another person searched for: 'crock pot pre-packaged scalloped potatoes'. I can only assume it was the same person. Either that or it was another disappointed customer.

Others simply google my name. I can only assume it is former students with an excess of time on their hands wanting to find out what their former teacher is up to. Hello - I am still kicking around! I hope that life is great with you.

Have a good day all.

Ham and Asparagus Casserole

We had a huge bunch of asparagus in the fridge that needed to be used up. I searched at the Cooking Light web site for a recipe using asparagus and this was one of the hits. I had ham in the freezer that was leftover from Easter so this was the one for dinner tonight.

We quite liked the finished product and I enjoyed the fact that it took less than 30 minutes to cook!

Asparagus-and-Ham Casserole

From  
Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one.


1 (1-ounce) slice white bread
3 3/4 cups uncooked extra-broad egg noodles
2 1/2 cups (1 1/2-inch) sliced asparagus
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup whole milk
1 cup fat-free, less-sodium chicken broth
1 tablespoon butter
3/4 cup finely chopped onion
1 tablespoon fresh lemon juice
1 1/2 cups (1/2-inch) cubed ham (about 8 ounces)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Yield: 6 servings (serving size: 1 cup)

CALORIES 250 (26% from fat); FAT 7.1g (sat 3.4g,mono 2.4g,poly 0.7g); PROTEIN 16g; CHOLESTEROL 52mg; CALCIUM 114mg; SODIUM 835mg; FIBER 2.7g; IRON 2.6mg; CARBOHYDRATE 30.9g

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.