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| Canada Recipes-15 Minute Pasta |
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| Ingredients: 15 Minute Pasta |
- 4 cups pasta, your favourite shape
- 1 cup sliced green pepper
- 1 cup sliced mushrooms
- 1 cup sliced onions
- 1/2 cup Kraft Classics Creamy Caesar Dressing
- 1 1/2 cups Kraft 4 Cheese Italiano Shredded Cheese
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| Method: |
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- COOK pasta according to package directions, adding sliced vegetables, during the last 5 minutes of cooking; drain and return to pot.
- STIR in dressing to coat pasta.
- TOSS in shredded cheese and serve.
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| Pasta Recipes-Almond Chicken Pasta with Broccoli |
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Ingredients:
- 1 x of 14 oz can unsweetened pineapple tidbits with juice
- 1 tsp olive oil (5 mL)
- 2 stalks celery
- 1 x green pepper
- 1 x cooked roaster chicken from deli
- 1 1/2 cups of water (375 mL)
- 1/4 cup cornstarch (60 mL)
- 1 tbsp madras curry
- 2/3 cup sherry (150 mL)
- 1/4 cup soy sauce (60 mL)
- 1 tsp ground ginger (5 mL)
- 1/2 tsp garlic powder (2.5 mL)
- 1 1/3 tsp heaping tsp bouillon powder mixed with 1 1/3 cups boiled water (7 mL boullion)
- 450 gram (1 lb) or 2-3 broccoli florets (approx 5 cups)
- Scoop of butter (optional)
- 1 x tomato, wedged
- 2 tsp green onion, sliced (10 mL)
- Linguini pasta
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- Boil water for pasta.
- Drain balance of the pineapple chunks left over from the soup. Set juice aside.
- Heat oil in a fry pan or wok.
- Slice celery into small thin pieces and green pepper into chunks adding to pan as you cut.
- Cube 2 cups (500 mL) cooked chicken and add to pan.
- Boil a kettle of water.
- Combine cornstarch and pineapple juice. Add Madras curry, sherry, soy sauce, ginger and garlic and stir. Add to pan.
- In unclean measuring cup, add boiled water to bouillon powder, stir and add to pot.
- Place linguini pasta into boiling water and cook according to package directions. Approx 10 minutes for al dente (slightly hard in the middle).
- Cut broccoli and place in microwavable pot with lid with 2 tbsp (30 mL) water and a little butter and cover. Microwave at high 5 minutes; let stand.
- When pasta is cooked and drained, fold tomatoes and onions into sauce.
- Microwave broccoli 2 additional minutes. Serve chicken over rice with broccoli on the side. Garnish pasta with nuts
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- 1 x eggplant, placed on its side and sliced into 1/4-inch thick slices
- 10 x large shallots, trimmed and halved
- 1 cup chicken stock
- 2 heads garlic
- 1 1/2 cups olive oil, divided
- 2 tbsp balsamic vinegar
- 1 cup pine nuts
- 4 oz prosciutto, sliced into 1/4-inch strips
- 4 oz salami, sliced into 1/4-inch strips
- 4 oz roasted red bell peppers, sliced into 1/4-inch strips
- 4 oz roasted yellow red peppers, sliced into 1/4-inch strips
- 6 oz bocconcini cheese, cut into 1/2-inch pieces
- 1 x large bunch fresh basil
- 4 serving fusilli pasta
- salt and pepper
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| Method: |
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- Preheat oven to 400°F
- Drizzle eggplant slices with oil and balsamic vinegar. Season with salt and pepper and roast on a sheet pan for approximately 15 minutes per side, or until eggplant is browned and cooked throughout. Reserve.
- Place shallots in a baking dish. Season with salt and pepper, drizzle with 2 tablespoons olive oil and add chicken stock. Cover with aluminum foil and roast for 30 minutes. Uncover foil and roast for another 30 minutes, or until shallots are golden and most of the juices have reduced. Reserve.
- Slice 1/2" off the pointed end of the garlic bulbs to expose each clove. Place garlic on aluminum foil. Pour one teaspoon of olive oil over the top of each bulb and let it sink into the cloves. Wrap foil around garlic bulbs and bake for approximately 1 hour, or until soft and exposed cloves are golden brown. Reserve.
- In a dry sauté pan over medium heat, toast pine nuts for approximately 5 minutes, or until golden brown. Reserve.
- Cook pasta according to directions. Drain and reserve 2/3rds of a cup of pasta water. Let pasta water cool.
- Squeeze out roasted garlic from the skin. In a blender, puree garlic along with reserved pasta water, 1/4 cup olive oil and 1 large handful of basil leaves.
- Slice eggplant and shallots into 1/2-inch pieces and toss with pasta, veggies, meats, cheese and garlic basil sauce.
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