We all grew up with regular pasta, right? Then whole wheat pasta came along and now I’d like to introduce you to yet another type of pasta. It’s from Catelli and it’s called SuperGreens.
It’s rich in flavour and packed with veggie goodness. Think spinach, zucchini, broccoli and kale.
I’m not kidding. I’m a fan.
For dinner one night, I cut up some yellow and green zucchini and fried it up with some garlic and onions.
I added it to the Catteli SuperGreens Pasta and before you know it – I had myself a pretty yummy dinner.
This is the perfect dinner to make when you have almost nothing in the fridge. All you need is pasta (which I’m sure is in your pantry), a zucchini, onion and garlic. It couldn’t get easier.
While we are on the subject of pasta: I’m curious to know how many varieties of pasta are in your pantry? Please leave a comment and let me know. I’m really curious seeing as I’ve blogged about “How Many Cereals are in Your Pantry” and “How Many Mustards are in Your Fridge”. For the record: I’ve got 5 different boxes of pasta in my pantry. (spaghetti, penne, farfaile, macaroni, fusilli )
Disclosure: I was provided with product for this blog post, however all opinions are my own
Catelli, Dinner, Pantry, Pasta, SuperGreen, Zucchini
I’ve been eating Pasta with Burnt Butter and Mizithra Cheese at the Old Spaghetti Factory for almost four decades (see blog post here). I’ve never made it before it as Mizithra cheese is an ingredient that I don’t often come across. But when I saw it at the Global Cheese Shop in Kensington Market (78 Augusta), I knew I had to buy it so I could make this recipe:
RECIPE FOR PASTA WITH BURNT BUTTER AND MIZITHRA CHEESE …adapted from www.cdkitchen.com
Ingredients:
Pasta
Butter
Mizithra Cheese
Instructions:
To make the brown butter: Cut the butter into tablespoon sized pieces and place in a 2 quart sauce pan and put on a medium heat. Bring butter to a slow boil (about 5 minutes)/
Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring..otherwise the butter foam could overflow and catch fire!
Turn off the heat and remove pan from the burner. Let the sediment settle to the bottom of the pan for a few minutes. Then pour the brown butter thru a strainer and into a small bowl. (this is an important step)
The butter will look like this!
Boil the pasta of your choice.
Spread the cheese over the pasta and top with hot brown butter.
CAN YOU SAY – “COMFORT FOOD”?
Happy Cooking!
Butter, Cheese, Global Cheese, Kensington Market, Mizithra Cheese, Old Spaghetti Factory, Pasta, Recipe
The Delicious Food Show is a 3 day food-lovers event designed to engage the consumer with FOOD and entertainment. There’s over 200 exhibitors and 50 live cooking demonstrations and classes.
I had the chance this morning to listen to these 3 celebrity chefs in an informal question and answer! #lucky me.
Top Left: Chuck Hughes: Top Right: Tyler Florence and Bottom Left: Mario Batali. #squeal
Then I wondered thru the show in search of new products to share with you! Here’s a few products that caught my attention.
1. nuPasta: I use to enjoy a pasta that was low in carbs and then stopped buying it as I couldn’t take the smell. This NEW (local) product doesn’t have that same strong odour. YAY. Not to mention it’s Gluten Free, Kosher, Sugar Free, Sodium Free, doesn’t need refrigeration and has no preservatives. Plus it can be ready in ONE minute.
b) I also adored these custom plates by Jacqueline Poirier. Wouldn’t these plates just brighten up a kitchen?
c) Strauss Water: The perfect multi purpose water system as it’s hooked up to your main water line and delivers an unlimited supply of purified, chilled or BOILING or room temperature water. Bye Bye Kettle, Bye Bye Water Bottles!
The Delicious Food Show takes place Oct 17 – 17 at the Direct Energy Centre, Exhibition Place, Toronto.
SHOW DATES & HOURS
Friday, October 17th, 2014: 10 AM – 9 PM
Saturday, October 18th, 2014: 10AM – 8PM
Sunday, October 19th, 2014: 10AM – 6PM
For more information about the schedule or to buy online tickets, please click here!
Have a great weekend that is full of delicious-ness!
Chuck Hughes, Delicious Food Show, Direct Energy Centre, Gluten Free, Jacqueline Poirier, Mario Batali, nuPasta, Pasta, Stauss Water, Tyler Florence
We all have our standard comfort foods, right? I have two comfort foods (with a twist) that I would like to share with you that might surprise you. I don’t know about you but as the temperatures start to drop and the days get darker, I’m seeking more and more “comfort foods”. There’s no question that my diet in the summer is different than my diet in the winter.
As always, No Frills helps me find the right ingredients for my healthy comfort foods at the right prices. I’m one of those people who’s aware of prices and No Frills has been my grocery store of choice for years to help me achieve my goals!
So here’s my two favourite healthy comfort foods…..with a twist!
a) GRILLED CHEESE SANDWICH WITH MUSTARD.
My dad taught me this trick when I was a teenager and often crave this sandwich on a cold wintery day. Try it – you might like it too!!
b) BAKED TOAST WITH COTTAGE CHEESE AND CINNAMON
I got introduced to this combo when I was on Weight Watchers many decades ago. Basically you take cottage cheese and spread it on a piece of bread. Sprinkle with cinnamon and bake at 350 degrees for 8-10 minutes. The cheese gets all gooey and it’s truly a comforting snack.
I know that my local No Frills is always there to provide me with great prices and I can enjoy my comfort foods without having to spend a lot of $$. Naturally I love collecting my PC Plus points too. So don’t hesitate and download the PC Plus app today. It’s a win win!!
Please feel free to share your favourite comfort foods!!
For more information:
No Frills www.pcplus.ca
Instagram: #PCPlus
Disclosure: I am blogger participating in a program with No Frills. I have received compensation for this blog post however all opinions are my own.
Cheese, Comfort Foods, Cottage Cheese, Mustard, No Frills, Pasta, PC Plus, Toast
Recently, I made a new friend on Twitter. When I saw that she had a blog called Fables and Focaccia, I knew that she would be the perfect person to invite over to help me use my Kitchen Aid Pasta Attachment. Sadly the Pasta Attachment had been sitting in a box for MONTHS. I was all too thrilled that Jenny agreed to come over and share her expertise with me.
The evening started off with wine. (of course).
Then Jenny started to mix a few ingredients together and do her magic. As for me….I was too busy taking photos and drinking wine to actually participate.!
Before you knew it – we had an amazing meal of pasta in browned butter with fresh sage. Even though I’m on a carb free diet, I couldn’t resist and dug into this bowl of fresh pasta.
Jenny was even kind of enough to share her recipe with me:
INGREDIENTS TO MAKE FRESH PASTA (we doubled this recipe)
1 whole egg
100g all purpose flour (if “00” flour can be found it makes a much lighter pasta dough)
Pinch of salt (1/4 tsp approx.)
1 teaspoon olive oil
DIRECTIONS: Mix by hand, or pulse in a food processor with “s” blade till the flour becomes yellow and moistened, then knead by hand till completely incorporated, (5 mins)
Then cover and let rest for 20 mins.
Them divide into manageable pieces, and start rolling it out with a rolling pin, or with a pasta machine.
* Jenny has made fresh pasta before and was totally in love with the Kitchen Aid Pasta Attachement. She loved how quickly and effortlessly it was to make fresh pasta!!
SAUCE – SAGE IN MELTED NUTTY BUTTER
Fine sea salt
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces
1/4 pound prosciutto, sliced 1/8-inch thick, cut into 1/8-inch dice (optional)
12 small sage leaves plus more for garnish
14 ounces fresh or dried tagliatelle
Flaky coarse sea salt
DIRECTIONS: In a small skillet, combine butter and prosciutto; heat over medium heat, stirring, until butter is foaming. Continue to heat until butter just begins to turn a pale, golden color, then add sage and cook 1 minute more. Remove pan from heat.
Cook pasta in the boiling water until al dente (about 3 minutes for fresh pasta). Reserving 2/3 cup of the pasta cooking liquid, drain pasta and immediately transfer to a large bowl.
Add reserved pasta cooking liquid and butter sauce and toss to combine well. Season to taste with crushed flaky coarse sea salt. Garnish with sage and serve immediately
We had a blast with our “Pasta Project” and can’t wait to collaborate in the kitchen again!
A huge thanks to Kitchen Aid for this amazing Pasta Attachment and a huge thanks to Jenny for taking the time to teach me how to finally make fresh pasta.
Happy Cooking!!
Food and Foccacia, Food Blogger, FoodFables, Fresh, Kitchen Aid, Kitchen Aid Pasta Attachment, Pasta, Recipe
Last week, I attended a media dinner that introduced a new line of Gluten Free Pasta by Italpasta.
Even though I’m not gluten free I was curious to try it and I was curious to attend a dinner at 7 numbers which has a fantastic reputation but for some reason I have never been!
I was certainly impressed by the menu that we were presented with.
Julie Daniluk, a well known nutritionist, author and TV personality, spoke at the event as well. She also coincidentally sat beside me and we had a lot in common soon as I saw her lactose pills! (which I encouraged her to buy at Costco. That’s right Julie…120 lactose pills for $18.99)
The Italpasta Gluten Free Pasta is also dairy free and egg free. I am confident that this line is going to appeal to a lot of consumers who live with multiple allergies.
Congratulations to this amazing Canadian business who clearly understands their consumers needs.
.
Dairy Free, Egg Free, Gluten Free, Italpasta, Julie Daniluk, Multiple Allergies, Pasta
I was invited to a Kitchen Aid event a few weeks ago called #Attached2KitchenAid. I love my Kitchen Aid but actually had no idea about these “attachments’ till this event! I discovered that my Kitchen Aid was capable of SO much more.
There’s a pasta attachment.
An attachment so you could make your own sausage.
Also there’s a citrus attachment.
Plus an attachment to make ice cream.
I swear I had no idea that my beloved Kitchen Aid could do all of the above.
The event included Chef Lynn Crawford…who is not just a talented Chef but also a hoot!
At the end of the event, we got to select whatever Kitchen Aid attachment we wanted. What a hard decision to make! But in the end I selected the pasta attachment.
Stay tuned for another blog post. However don’t hold your breath as I have NEVER made fresh pasta before so I know I’m going to be nervous and procrastinate about this. Hopefully one of my foodie friends will come over to help me. That’s about the only way it’s going to happen!! #honest.
Attachments, Chef Lynn Crawford, Citrus, Foodie, Ice Cream, Kitchen Aid, Pasta, Sausage
There are certain recipes that I have been using for decades. This is one of them. Infact I have never buy ready-made pesto because this recipe is SO good and is SO easy to make. Not to mention that I’m sure many of you have been growing your own basil. (Right?). This will be a great recipe to use so you could take advantage of the fresh basil that is available right now.
The recipe is called Pesto Genovese and it’s taken from New Recipes from Moosewood Restaurant (which has been used so much that it has broken in half). If you like this Pesto Genovese recipe, I might even blog about Pesto Di Nocce next!!
Here’s what you need:
You need: 5 ingredients.
INGREDIENTS:
2 1/2 cups firmly packed fresh basil leaves, chopped
2 large garlic cloves, pressed
1/3 cup chopped walnuts, almonds or pine nuts (pine nuts are the best but they are $$$…I used almonds this time)
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
salt to taste
INSTRUCTIONS:
1. Whirl the basil, garlic, nuts and Paremesan in a blender or food processor (I use my Cuisinart) until well mixed.
Step One
2. Then add the olive oil in a slow, steamy stream until a smooth paste is formed.
Step 2
3. Drop a dollop of Pesto on each serving of hot pasta and bingo you have a wonderful aromatic meal.
FINAL RESULT:
Goodness.
The recipe states that you may refrigerate the Pesto for several weeks in an airtight jar. Cover the sauce with a thin layer of olive oil to prevent from discolouring.
Serve this with a mixed green salad and some bruschetta and you’ve got yourself a lovely meal.
Happy Cooking!
basil, New Recipes from Moosweood, Pasta, pesto, pesto di nocce, pesto genoves
It’s Spring(well at least sometimes it feels like Spring) and I’m in the mood to cook with bright green vegetables!! This recipe is based on a standard pesto recipe but instead of JUST using basil, the recipe includes a cup of green peas. I was intrigued so I tried it. You will notice that it’s slightly sweeter and has a different texture. I think it’s a keeper. (not all recipes are keepers by the way).
GREEN PEA PESTO (from AllRecipes.com)
- 1 cup frozen peas (I used Jolly Green Giant)
- 3 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
- 1/2 cup chopped fresh basil
- ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
Directions
- Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
- Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.
Love My Cuisinart
Final Product
Happiness!!
Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.
All Recipes, Green Peas, Jolly Green Giant, Life Made Delicious, Pasta, Recipe, Spring
