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Recipes

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint

BT Calgary | posted Tuesday, May 24th, 2016

Linguine with Shrimp, Zucchini, Corn, Tomato, Olive Oil and Mint
Pair this gluten-free seafood linguine dish with a glass of white wine to complement the rich flavours.

Preparation Time: 10-15 minutes Cook Time: 15 minutes Servings: 4

Ingredients:

  • 1 pkg. (375 g) Catelli® Gluten Free® Linguine (375g)
  • 1/3 cup (85 mL) olive oil
  • 1/2 cup (125 mL) shallot, peeled and sliced (1 large shallot)
  • 2 cups (500 mL) zucchini, thinly (1 large zucchini)
  • 2 cups (500 mL) corn kernels (frozen or fresh)
  • 3 cups (750 mL) ripe roma tomatoes, diced (5 large roma tomatoes)
  • pinch dried chili flakes (optional)
  • 240 g (0.5 lb) large shrimp, each one cut into three pieces
  • 12 large fresh mint leaves – thinly sliced
  • Salt and black pepper to taste

Instructions:

1. Add 4 litre of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil. In a large pot or frying pan, heat olive oil over medium heat.

2. Add sliced shallots and cook until tender and fragrant, about 3 minutes.

3. Add sliced zucchini and mix well. Cook over medium heat for 5 minutes until zucchini becomes soft and tender. Season with touch of salt.

4. Add corn, diced tomatoes and pinch of chili flakes. Bring to a simmer and cook for 5 minutes.

5. Add shrimp and turn heat down to low.

6. Cook linguine according to packaging instructions. Drain well and add to sauce. Add sliced mint leaves and toss well. Add salt and pepper to taste; serve immediately.

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Catelli Bistro® Fusilli, Cauliflower and Cream Corn

BT Calgary | posted Tuesday, May 3rd, 2016

Catelli Bistro® Fusilli, Cauliflower and Cream Corn
Courtesy Chef David Flegel

Prep time: 15 min
Cook time: 20 min
Servings: 6

Ingredients:

  • 1 pkg (375 g) Catelli Bistro® Fusilli
  • 24 cups (6 litres) water
  • 2 tsp (10 ml) salt
  • 2 cups (1/2 head) cauliflower florets
  • 3 tbsp (45 ml) olive oil
  • 1 tbsp (15 g) curry powder
  • 1 can (398 ml) cream corn
  • 1 can (400 ml) kidney beans
  • 1 red bell pepper, diced
  • 1 cup (250 ml) 10% cream
  • salt and pepper to taste

Garnish:

  • 2 Roma tomatoes, diced
  • ¼ cup (10 g) chopped parsley
  • 2 tbsp (30 ml) olive oil

 

Instructions:

  1. Boil the water and add salt. Cook the pasta about 8 minutes in the water or until “al dente” (meaning that there is still a bit of a bite left to the pasta). Strain the pasta and set aside.
  2. Toss the cauliflower with a bit of the olive oil and curry powder. Heat the remaining olive oil in a pan and sear the cauliflower. This will add an interesting flavour to the cauliflower. Remove the cauliflower from the pan.
  3. Add the cream corn, kidney beans, diced red bell pepper, and cream to the same pan the cauliflower was cooked in, and bring to a boil. Season with salt and pepper.
  4. Add the cauliflower to the sauce and toss.
  5. Add the pasta to the sauce and toss.
  6. In a separate bowl, combine the diced tomatoes, parsley and olive oil and toss lightly. Sprinkle on top of the pasta. Serve immediately.
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Vegan Mac ‘n’ Cheese

BT Calgary | posted Tuesday, Apr 14th, 2015

Vegan Mac 'N' Cheese

Vegan Mac ‘n’ Cheese

Prep Time: 45 mins
Cook Time: 35 mins
Yield: 6

Ingredients:

  • 1/2 tsp. cinnamon
  • 1/2 butternut squash, peeled and chopped
  • 3/4 cup soaked cashews
  • 1 cup milk (almond is my favourite)
  • 3 cloves garlic
  • 1/2 red onion
  • 1 tsp. sea salt
  • 1 tbsp. Fresh lemon juice
  • 7 tbsp. nutritional yeast
  • 2 cups steamed kale
  • pasta of choice
  • 2 tbsp. olive oil
  • pea sprouts as a garnish
  • freshly ground black pepper to taste

Method:

1. Soak cashew in warm water for about 1 to 2 hours

2. Preheat oven to 425 F

3. Place butternut squash into pan coated in olive oil. Cook in oven for 35 minutes

4. Cook pasta according to instructions on the package

5. Mix cashews, milk, garlic, onion, lemon juice, salt, nutritional yeast, and butternut squash in a food processor until a smooth thick “cheese” sauce

6. Steam kale for about 30 seconds

7. Combine kale, pasta and “cheese” sauce in a large bowl

8. Share this meal with friends and family

 

Courtesy National Team Canoeist, Haley Daniels

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KAMUT® Capellini with a Sweet Tomato Pesto

BT Calgary | posted Monday, Apr 6th, 2015

 

KAMUT® Capellini nests

KAMUT® Capellini nests

Ingredients

  • 20-25 organic grape/cherry tomatoes
  • 1/2 cup organic olive oil
  • 1 handful organic fresh basil
  • 1 large organic garlic clove
  • 1 tsp balsamic vinegar
  • 2-3 drops stevia
  • Salt and pepper to taste
  • Freshly grated organic parmigiano-reggiano

Method

Pasta:

  1. Bring a large pot of water to a boil. Add salt.
  2. Cook 2 Artesian Acres KAMUT® Capellini nests per person for 3-4 minutes or until al dente. Drain.

Sauce:

  1. In a food processor blend half or 10 of the tomatoes, olive oil, basil, garlic, balsamic vinegar, salt, pepper and stevia.
  2. Cut the remaining tomatoes in thirds. Toss the sauce, pasta and fresh tomatoes in a bowl. Top with freshly grated cheese and serve.

 

Serves 4.

Courtesy Martine Carlina – The Kamut Association
www.livinggreenwithmartine.blogspot.com

 

Available in Calgary at…..

Superstore

Mrs. Greens

Planet Organic

Amaranth – Lake Dr. NW

Community Natural Foods

Federated Co Op

Green Earth Organics 

Watch the segment!

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No-Noodle Lasagna

BT Calgary | posted Tuesday, Jan 6th, 2015

veggielasagna-868x579

There are plenty of new tricks to make classic comfort dishes healthier for a new year (and a new you.) Here’s a  favorite courtesy Peter Van Stolk  from spud.ca .

No-Noodle Lasagna

Ingredients:

  • 2 zucchini
  • 1 diced green bell pepper
  • 1 diced onion
  • 1 lb sliced fresh mushrooms (or sub for your favourite veggies)
  • 1 16 oz package frozen spinach (or about two bunches, fresh)
  • 1 lb grass-fed ground beef
  • 1 egg
  • 1 15 oz container low-fat ricotta cheese
  • 6 oz shredded part-skim mozzarella cheese
  • 6 oz grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh basil
  • 1 cup tomato paste
  • 1 16 oz can tomato sauce (or make your own!)
  • 1/4 cup red wine
  • salt & pepper to taste

Method:

  1. Preheat the oven to 325 degrees F and grease a deep 9×13 inch baking or lasagna pan.
  2. Slice zucchini lengthwise, into very thin slices. Sprinkle lightly with salt; set aside to drain on paper towel.
  3. Add beef and black pepper to a large skillet, and cook over medium high heat for 5 minutes. Add in green pepper and onion and cook, stirring frequently, until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano. Bring to a boil; reduce heat and simmer for 20 minutes, stirring frequently.
  4. Meanwhile, stir egg, ricotta, and parsley together in a bowl.
  5. To put together the lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini, 1/2 the ricotta mixture, the spinach, the mushrooms, then 1/2 the mozzarella. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan over the top and cover with foil.
  6. Bake for 45 minutes, before removing the foil and raising the oven temperature to 350 degrees F. Bake for an additional 15 minutes and let stand for 5 minutes before serving.

Enjoy!

Courtesy Peter Van Stolk
spud.ca

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Vitality-Boosting Pasta Salad

BT Calgary | posted Thursday, Sep 4th, 2014

rosereismanpastasalad

This pasta salad – developed by leading nutrition expert Rose Reisman – is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt.

Prep Time: 15 minutes

Cooking Time: 20 minutes

Servings: 6

Ingredients

  • 1 pkg (375 g) whole wheat rotini, such as Catelli® Healthy Harvest®
  • 1 large red bell pepper, chopped
  • 2 cups (500 mL) peeled and chopped sweet potato
  • 3/4 cup (175 mL) shelled edamame beans
  • 1 cup (250 mL) dried cranberries
  • 3 oz (90 g) crumbled light feta cheese, about 1/2 cup (125 mL)
  • 1/3 cup (75 mL) chopped fresh basil or parsley

Dressing:

  • 2/3 cup (150 mL) zero fat Greek yogurt
  • 1/2 cup (125 mL) low fat milk
  • 1/4 cup (60 mL) balsamic vinegar
  • 3 tbsp (45 mL) light mayonnaise
  • 2 tbsp (30 mL) olive oil
  • 1 1/2 tbsp (22.5 mL) honey
  • 1 1/2 tsp (7 mL) crushed garlic

Method

1. Preheat the oven to 425°F (220°C). Arrange the chopped pepper, in a single layer, on a parchment-lined baking sheet. Bake for 10 minutes or until softened and coloured around the edges. Cool completely.

2. Meanwhile, bring a large pot of water to a rapid boil. Add rotini and sweet potato. Cook for 8 minutes; add edamame beans during the last minute of cooking. Drain well and rinse with cold water until rotini is cold. Add to a large serving bowl. Stir in the cranberries, feta, basil and roasted peppers.

3. Dressing: Whisk the yogurt with the milk, vinegar, mayonnaise, oil, honey and garlic until well combined. Pour over the pasta mixture and toss until well combined.

 

 

Per serving (1 1/2 cups/375 mL): 529 calories, 14 g fat, 1.8 g saturated fat, 7.2 mg cholesterol, 373.2 mg sodium, 90 g carbohydrates, 12.5 g fibre, 18 g sugars, 21.8 g protein.

 

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