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Couscous Salad

BT Calgary | posted Monday, Apr 13th, 2015

Couscous Salad

(yields 4 portions)



  • 1 cup couscous
  • 1 tablespoon olive oil
  • 1 cup water boiling
  • 2 tablespoons olive oil
  • 1 onion, minced
  • few cloves garlic, minced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon powdered ginger
  • 1 19 ounce can chickpeas, drained and rinsed well
  • 1/2 cup raisins
  • 1/2 cup dried apricots, sliced
  • 1 lemon, zest and juice
  • Pinch of sea salt and freshly ground pepper
  • 1/2 cup sliced or slivered almonds
  • a handful chopped cilantro and parsley


  1. Place couscous into bowl, add olive oil, mix with hands until incorporated, add boiling water and cover with seran wrap. Allow to rest for 15 minutes.
  2. In medium hot pan add olive oil, onion, garlic and spices. Sautee for 3-4 minutes or until tender. Place mix into couscous and remaining ingredients. Stir and adjust seasoning if needed.
  3. Serve slightly warm or chill.



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Chilled Noodle Salad with Ginger Wasabi Dressing

BT Calgary | posted Tuesday, Mar 17th, 2015

Chilled Noodle with Ginger Wasabi Dressing

Chilled Noodle Salad with Ginger Wasabi Dressing
Courtesy Chef Lynn Crawford and Catelli® 

Prep Time: 10 min
Cook Time: 8 min
Servings: 4


  • 1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
  • 2 cups (500 ml) snow peas, thinly sliced diagonally
  • 1 cup (250 ml) shelled edamame
  • 1 small English cucumber
  • 2 cups (500 ml) napa cabbage, finely shredded
  • 1 cup (250 ml) red pepper, cut into matchsticks
  • 3 green onions, thinly sliced
  • 1 ripe avocado, sliced
  • 1/4 cup (60 ml) cilantro leaves
  • 2 tbsp (30 ml) black sesame seeds

Ginger-Wasabi Dressing:

  • 1/4 cup (60 ml) seasoned rice vinegar
  • 3 tbsp (45 ml) canola oil
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) lemon zest
  • 2 tsp (10 ml) brown sugar
  • 2 tsp (10 ml) sesame oil
  • 1 tsp (5 ml) grated fresh ginger
  • wasabi to taste


1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.

2. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.

3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.

4. Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.

5. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.

6. Garnish with cilantro leaves and black sesame seeds.

Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.

Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium,
84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g protein

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Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak

BT Calgary | posted Tuesday, Apr 29th, 2014

Chef Corbin’s Ginger and 5-Spice Grilled Flank Steak with snap pea and bell pepper stir-fry
Yield- 6 portions

Steak Marinade


  • ¼ cup reduced sodium soy sauce 2 ½ tbsp. grated ginger root
  • 2 cloves garlic minced ½ tsp 5-spice powder
  • 2- small bird’s eye chilis – seeded and sliced thin
  • 1 tsp. honey 3 tbsp. fresh orange juice
  • 1 tbsp. sesame oil
  • 1 LB whole flank steak
  • 1 tsp. canola oil


  1. With a small paring knife, lightly score the flank steak on both sides.
  2. Place the scored whole flank steak and marinade ingredients into a large sealable plastic bag and seal it tightly. Gently turn the bag to combine the marinade ingredients with the raw steak.
  3. Place the marinated steak into the refrigerator and marinate up to 4 hours.
  4. Preheat your indoor or outdoor grill to high heat. Lightly oil the clean grill surface with the canola oil.
  5. Place the whole marinated flank steak onto the pre-heated grill. Grill the steak on each side for approximately 4 minutes, be sure to rotate the steak once at at 90-degrees to have even grill marks on the steak.
  6. Once the steak is grilled, remove it from the grill and allow it to rest for a minimum of 5-7 minutes. While your steak is resting, prepare the stir-fry.

Snap Pea and Pepper Stir-Fry


  • 1 tbsp. canola oil
  • 1 clove garlic minced
  • 2 cups julienne snap peas
  • 1 whole red pepper cut julienne
  • 1 whole red pepper cut julienne
  • 1 whole yellow or orange pepper cut julienne
  • ¼ cup 1-inch pieces of green onion
  • ¼ cup chopped fresh cilantro
  • pinch of salt and pepper to taste


  1. Pre-heat a large skillet or wok over high heat. Place the canola oil and garlic into the hot pan and cook for a few seconds.
  2. Add the cut peas, peppers and green onions and toss gently- continue to cook over high heat for 3-4 minutes.
  3. Add the chopped fresh cilantro and season with salt and pepper.
  4. Remove the stir-fry from the heat.
  5. With a sharp knife, cut the steak into thin slices. To ensure tender slices, cut the steak against the grain.
  6. Serve the sliced beef with your snap pea and pepper stir-fry.

Courtesy Chef Corbin Tomaszeski

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