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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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Lemon Garlic Shrimp with Everything Green Salad

BT Calgary | posted Tuesday, May 26th, 2015

Lemon Garlic Shrimp with Everything Green Salad

Serves 4

1 package Chef Lynn Crawford’s Lemon Garlic Shrimp
or
400g (14 oz) package frozen large shrimp (31-40 count), thawed
½ shallot, minced
2 cloves garlic, finely minced
½ tsp anchovy paste
¼ tsp chili flakes
½ tsp salt
½ tsp black pepper
2 tbsp lemon juice
1 tsp lemon zest
2 tbsp olive oil
2 tbsp chopped chives

½ cup (125 mL) sugar snap peas
4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
1 baby cucumber, sliced
1 small zucchini, cut in ribbons with a vegetable peeler
1 head Boston lettuce, torn into bite-size pieces
2 green onions, sliced
1 small avocado, peeled and cut in wedges
2 sprigs dill, coarsely chopped
2 oz (55 g) feta cheese, crumbled
½ cup (125 mL) Green Goddess Dressing (recipe follows)
Salt and pepper

Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.

Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.

In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.

Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)

1 ripe avocado, peeled
1 shallot, chopped
1 clove garlic, peeled
1 cup (250 mL) mayonnaise
½ cup (125 mL) sour cream
½ cup (125 mL) loosely packed flat-leaf parsley leaves
2 tbsp (30 mL) chopped chives
2 tbsp (30 mL) lemon juice
Salt and pepper

Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt
and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.

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No-Noodle Lasagna

BT Calgary | posted Tuesday, Jan 6th, 2015

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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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