Tag Archives: dinner

Artichoke Pasta with Asparagus, Snow Peas and Avocado

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Despite the fact that here in Toronto it definitely doesn’t feel like spring, it’s still a great time to start celebrating it by buying bright and fresh seasonal vegetables. Spring is a perfect time for purification, rejuvenation and restoration. It’s a time when we should be eating more fresh vegetables that are in season. Bright green, chlorophyl-rich veggies are ideal as they help to alkalize and slightly cleanse our body.

This dish is made up of organic artichoke pasta with avocados, snow peas, asparagus and asiago cheese. The asparagus and snow peas are both harvested through spring (depending on the region). Avocados are in-store all year round, but like snow peas and asparagus, their prime season is spring.  They add a perfect creaminess to this dish, all while adding essential omega 3 fatty acids. This meal is lean, light, and very nutritious. However, I can’t take credit for this unique dish as the recipe was actually on the back of the Eden’s Organic Artichoke pasta box. Normally one wouldn’t think to add avocado to a pasta dish, but with the right ingredients, it makes a perfect combination.

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Ingredients:

  • 1 package Eden Organic Artichoke Ribbons (can substitute with pasta of choice)
  • 1 pound asparagus ends trimmed and cut into desired lengths
  • 1 pound snow peas, strings removed
  • 1 avocado, cut into 1/2-inch chunks
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • 1/2 cup fresh parsley, chopped (can substitue with basil or mint)
  • 1/4 cup shredded Asiago cheese (can substitue with Parmesan cheese)

Directions:

Cook pasta according to package directions. Boil asparagus for 2 minutes in a separate, medium-sized pot, until bright green. Remove from water and set aside. Add snow peas, cook for 30 seconds, drain and set aside as well. Add extra-virgin olive oil, asparagus, snow peas, garlic, salt and pepper to the pot and cook for 2 minutes. Add cooked pasta, avocado, lemon juice, parsley (or herb of choice) and cheese. Mix well and season with more salt and pepper if needed. Serve with extra freshly grated cheese.

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Spaghetti alla Puttanesca

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This classic southern Italian dish is made with ‘sugo alla puttanesca’ which is sauce traditionally made from diced tomatoes, anchovies, olives, garlic, chili peppers, and capers. However, there are different variations of this sauce as the recipe bellow omits the capers and uses green olives as a substitute. The sauce has a bit of heat, as well as it’s salty from the olives and anchovies, tangy from the lemon juice, and deliciously flavoured from the garlic. It’s a perfect recipe for spicing up a normal tomato sauce.

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This sauce has an interesting story surrounding it, which actually makes it a comical Valentines day meal… It has been said that prostitutes in Naples would make this delicious sauce to lure in prospective clients, which is where the name ‘puttanesca’ is derived from. Despite the story behind this sauce, it’s perfect for any occasion.

This pasta dish is by far one of my favourites, because it’s just so incredibly flavourful, and it was my brother who first introduced me to this dish. My brother has become quite the little chef these days, as I frequently find him in the kitchen trying out new recipes. He has been dying to try this sauce, and boy am I glad that he did. The different tastes of the ingredients are balanced perfectly to bring out great taste. It’s a spicy, cheap and easy sauce that is a definite pleaser.

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Spaghetti alla Puttanesca

Ingredients:
  • 28 oz can diced tomatoes (preferably skinless)
  • 1 pound spaghetti (can use spaghetti of choice)
  • 2 teaspoons crushed red pepper flakes
  • Juice from half a lemon
  • 2 teaspoons parsley
  • 1/4 cup white wine
  • 5 cloves of garlic, coarsely chopped.
  • 1 cup sliced black and green olives
  • 2 teaspoons anchovy paste (I used a tomato based paste called Umami paste)
  • 1 tablespoon extra-virgin olive oil
  • Pinch of cayenne pepper (optional)
Directions:
Heat oil in a pan on medium heat and fry garlic for 1 minute. Add tomatoes and cook for 4 minutes. Now add white wine, olives, crushed red pepper flakes, cayenne pepper and anchovy paste. Add salt and pepper to taste. Stir well. Cook sauce for 8-10 minutes. Once cooked, stir in parsley and lemon juice. Toss together with cooked spaghetti. Garnish with extra parsley, and serve.

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A Twist on the Traditional Shepherd’s Pie.

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Traditional shepherd’s pie consists of using minced lamb and vegetables topped with a crust of browned, buttery mashed potatoes. It’s a savory dish, often considered as English comfort food. Modifying traditional meals into healthier, lighter versions is ideal, since that traditional goodness is still maintained but it’s nutritional content is increased with added nutrients and flavour.

This recipe is perfectly seasoned, completely satisfying and absolutely delicious. The juices from the ‘gravy’ that is prepared with the ground meat and vegetables is what makes this dish so entirely tasty, as the juices literally ooze with flavour. There are many different variations of this meal. For vegetarians, the meat can be omitted, or substituted with tofu, beans, or lentils. Ground chicken or turkey can be used for a leaner choice of meat.

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I’m usually really picky when it comes to ground meat, however if the right ingredients are used, the meaty flavour that I dislike is usually overpowered. In this case, the red wine, ketchup and BBQ sauce really emit delicious flavours that help to take away the strong taste of the ground veal.

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Ingredients:
  • 1.5 cups ground veal
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 medium sized onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup frozen peas
  • 2 tablespoons olive oil
  • 1-2 teaspoons Italian seasoning (oregano, basil, thyme, rosemary, marjoram)
  • 1 teaspoon Herbes de Provence (basil, mint, fennel seed, sage, thyme, rosemary, lavender)
  • 2 tablespoons ketchup
  • 1 tablespoon sweet BBQ sauce (I used Diana’s Original)
  • 1/2 cup red wine
  • 1/4 cup water
  • Salt and pepper
Ingredients for Mashed Potatoes:
  • 2 sweet potatoes, skinned and cut into large pieces
  • 4 medium sized potatoes, skinned and cut into large pieces
  • 1 garlic clove
  • 2 tablespoons butter
  • Salt
Preparation:

Heat oil in a large pan on medium-high heat, sauté onion and garlic for about 5 minutes or until the onions are translucent. Add ground veal and salt. Cook for 1 minute. Add herbs (Italian seasoning and herbs de providence). Cook until the juices are evaporated, stirring well to avoid clumping. Add wine. Once the wine is evaporated, add ketchup and BBQ sauce and stir well. Add carrots, zucchini, and peas and stir. Add water, stir and let simmer on low heat for about 40 minutes, or until vegetables are soft.

While mixture is simmering, boil potatoes and garlic clove in salted water until soft (about half hour). Drain and bring back to pot, add butter and mash until smooth. Set aside.

When the ground meat and vegetable mixture is done, place in an oven safe casserole and top with mashed potatoes. Bake in a preheated oven at 400F for 15-20 minutes. Let sit for about 5 minutes before serving. Garnish with parsley and enjoy.

Lemon and Garlic Baked Spaghetti

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Lemon, parmesan, and roasted garlic are the three fundamental ingredients that make this pasta dish what it is! The three flavours combined make a fragrant, delicious trio. The taste of roasted garlic is so delicious and really adds a nice roasted flavour to this meal. Instead of using cream or other fattening ingredients to make a sauce, yogurt is definitely a healthier alternative. This pasta dish is a light, tasty and healthy meal that can be enjoyed with a glass of white wine.

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Ingredients:

  • 1 Package of whole-wheat spaghetti (can substitute with whole-grain or gluten-free pasta)
  • 1 lemon, zest and juice.
  • 1 head of garlic
  • 2 tablespoons butter
  • 1 cup plain yogurt
  • 6-8 tablespoons parmesan cheese
  • Handful of fresh parsley
  • Salt and pepper

Directions:

Lightly coat garlic in butter and roast the head of garlic in the oven at 350F for 15-20 minutes. See picture below. In the meantime, cook the pasta accordingly.

Combine lemon juice, zest, yogurt, 5-6 tablespoons parmesan (reserve the rest for later), salt and pepper in a bowl and stir until well mixed. Set aside.

When garlic is done, remove skin and slightly mash garlic. In a large pan, heat butter on medium-low heat and fry garlic for 2 minutes. Add the sauce mixture, and cook for about 7 minutes. Combine spaghetti and sauce. Mix well, until evenly coated. Transfer to an oven-safe, bowl. Sprinkle parmesan cheese on top and bake in the oven until slightly browned, about 10 minutes. Garnish with parsley and serve.

Add extra parmesan and fresh lemon juice to your plate for extra flavour.

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Szechuan Shrimp and Rice Stir-Fry

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Happy New Year everyone!

The holidays have come and gone, and it’s hard to believe we are already into year 2013! Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.

This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one easy to make dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen!

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Ingredients:

  • 1 cup whole-grain brown rice

  • 1 pound shrimp, shelled and deveined

  • 1/2 onion, finely chopped

  • 5-6 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped

  • 1 cup peppers, thinly sliced (I used orange and yellow)

  • 1/2 cup carrot, grated

  • 1 sprig of celery, finely chopped

  • 1/2 cup corn

  • 1/4 cup peas (I used from frozen)

  • 4 tablespoons green onion, finely chopped

  • 1 tablespoon cilantro, finely chopped

  • 3/4 teaspoon chili powder

  • 2-3 tablespoons olive oil

  • 2 tablespoons low-sodium soy sauce

  • Salt to taste

Directions:

Cook rice accordingly and set aside.

Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes. Add onions and salt, cook until onions are translucent (about 6 minutes). Add carrots, peas, corn and celery. Stir well and cook for 2 minutes. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes. Stir in Szechuan sauce. Keep stirring until sauce has thickened. Mix in rice, cilantro and green onions. Mix well and serve with a garnish of green onions.

Szechuan-Style Sauce:

  • 1/2 cup chicken broth

  • 3 tablespoons low-sodium soy sauce

  • 1 teaspoon sesame oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon worcestershire sauce

  • 2 teaspoons corn starch

  • 1 teaspoon sugar

  • 1 tablespoon honey

  • 1 teaspoon sweet-chili sauce

  • 1 tablespoon garlic, minced

  • 1 tablespoon ginger, minced

  • 2 tablespoons green onion, finely chopped

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