This surprising rendition of pesto will have pasta lovers licking their lips.
2 1/2 cups (625 mL) frozen shelled edamame, thawed
1 cup (250 mL) packed cilantro
1/3 cup (80 mL) grated Parmesan cheese
Juice of 1/2 lemon
2 garlic cloves, minced
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground black pepper
1/4 cup (60 mL) extra-virgin olive oil
1 lb (450 g) whole grain spaghetti
2 tsp (10 mL) grapeseed or other cooking oil
1 lb (450 g) skinless, boneless chicken breast, cut into 1 in (2.5 cm) cubes
4 cups (1 L) baby spinach or other tender greens
1/4 cup (60 mL) roughly chopped unsalted roasted almonds
Place 1 cup (250 mL) thawed edamame, cilantro, Parmesan, lemon juice, garlic, salt, and pepper in food processor container and blend until well combined. With machine running, pour in olive oil through feed tube and process until mixture is only slightly chunky. Set aside.
Prepare spaghetti according to package directions. Add remaining edamame to simmering water during the last 3 minutes that pasta is cooking.
Meanwhile, heat oil in skillet over medium heat. Place chicken in skillet and cook until no longer pink, about 6 minutes.
Drain pasta and edamame and place them back in pot along with cooked chicken, pesto, and greens. Stir very well to combine and to wilt greens. Place on serving plates and top with almonds and additional Parmesan if desired.
Each serving contains: 590 calories; 41 g protein; 20 g total fat (4 g sat. fat, 0 g trans fat); 65 g total carbohydrates (1 g sugars, 4 g fibre); 253 mg sodium
source: "Little Green Giants", alive #366, April 2013
These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.