Use any kind of pasta, but for a special treat try something interesting from a gourmet pasta maker.
1 1/2 lb (750 g) pasta
1 cup (250 mL) caramelized onions (roughly 2 medium onions)
20 brown mushrooms, quartered
5 Roma tomatoes, sliced
1 1/2 cups (350 mL) chicken stock
1/3 cup (80 mL) fresh lemon juice
2/3 cup (160 mL) whipping cream
10 basil leaves, julienned
Salt and pepper to taste
Pre-cook pasta in salted boiling water to about half the required time to be fully cooked. (It should still be hard.) Chill immediately by immersing under cold water.
In a medium saucepan saut?aramelized onions and mushrooms until mushrooms are slightly tender, about 2 to 3 minutes. Add tomato slices and continue to cook for 1 minute.
Deglaze pan with half of the chicken stock and lemon juice. Bring to a boil and add cream and basil. Reduce by one-third; then add the partially cooked pasta and remainder of the chicken stock. Add a large pinch of salt and pepper. Continue to cook until the sauce is reduced–so that it covers the pasta rather than soaking it.
To check for doneness, cover the back of a spoon with the sauce, then lightly blow on it. The sauce is perfect when you get a rose-like hue on the spoon.
Serve in a pasta bowl and sprinkle with asiago cheese. Add a couple of small basil leaves for garnish.
source: "Healthy Family Fun", alive #292, February 2007
These Asian-inspired salmon burgers won’t leave you missing the beef < or > the bun. And keep this fruity and fiery salsa in mind the next time you want to jazz up grilled chicken or taco night. Serrano pepper or chile de arbol would be good swaps for bird’s eye pepper in the salsa. You can even mix some Sriracha sauce into the burgers to further punch up the meal. Skin deep Skinless fish is the only way to go for burgers. A helpful fishmonger will kindly skin fillets for you before purchase. As an alternative to salmon, you can also blend up skinless fillets of arctic char or rainbow trout.
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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.