What makes this pasta dish so quick is the sauce—you barely cook it. Big cherry or campari tomatoes look pretty and are quick to prep—just slice in half.
1 lb (500 g) tomatoes, coarsely chopped
1 cup (250 mL) fresh basil, coarsely chopped
1 small shallot, minced
2 Tbsp (30 mL) red wine vinegar
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) sea salt
8 oz (250 g) organic beef eye of round pepper steak
1/2 lb (250 g or 1/2 of a 500 g package) pappardelle noodles, about 4 nests
Fill large saucepan with water and bring to boil. Meanwhile, stir tomatoes with basil, shallot, vinegar, olive oil, and salt; let stand while cooking pasta and beef.
Heat large frying pan over medium heat. When hot, add splash of oil and swirl to coat pan. Add beef. Sear both sides and cook to medium-rare, about 2 minutes per side.
Meanwhile, boil pasta according to package directions.
Place cooked beef on cutting board and let stand.
Turn tomato mixture into frying pan and stir just until basil starts to wilt, about 1 minute. Turn off heat. Drain pasta and stir into tomato mixture. Slice beef thinly and add to noodles. Finish with freshly ground pepper.
Tip: Tough cut
Eye of round is cut from the round steak section of a beef hindquarter. It’s tougher than typical steaks (tenderloin, strip loin, rib-eye) but has a full-bodied beefy flavour. It is best cooked to rare or medium-rare as anything beyond makes it chewier. When serving, slice as thin as you can.
Each serving contains: 610 calories; 40 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 76 g carbohydrates; 15 g fibre; 1,287 mg sodium
source: "Ready, Set...Cook Healthy!", alive #324, October 2009
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.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.