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
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!