Big news! I got to meet chef Lynn Crawford!! I know, right?! I was so lucky to have been invited to a promo event launching Catteli’s new Healthy Harvest Ancient Grains Pasta.
Chef Lynn was honestly hilarious. You can tell that she is truly an entertainer as well as an extremely talented chef. We were all so lucky to get to have such an intimate experience with her.
Chef Lynn made us her famous marinara sauce to go along with the rotini pasta. I am not exaggerating when I say that it was the best marinara I have ever tasted. I am definitely following her recipe next time. We also made a quick pesto to go along with the spaghetti. Both were so delicious!
Now let me tell you a little bit about the pasta: It combines Canadian grown amaranth, quinoa, teff, sorghum, and millet. The pasta has a bit of a different texture from regular whole wheat pasta. While it is still toothy, it’s not chewy like whole wheat pasta. That’s something I hate about whole wheat pasta so I rarely buy it. This pasta is definitely being added to my list!
For the main event, we all got to make Chef Lynn’s incredible chilled noodle salad with ginger wasabi dressing. It was chock full of veggies and when I brought it to work the next day for lunch, I couldn’t help but brag that my lunch was made by a food network star! I had a blast meeting Chef Lynn. She truly is wonderful person.
Chef Lynn Crawford’s Chilled Noodle Salad with Ginger Wasabi Dressing
You will need:
1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
2 cups (500 ml) snow peas, thinly sliced diagonally
1 cup (250 ml) shelled edamame
1 small English cucumber
2 cups (500 ml) napa cabbage, finely shredded
1 cup (250 ml) red pepper, cut into matchsticks
3 green onions, thinly sliced
1 ripe avocado, sliced
1/4 cup (60 ml) cilantro leaves
2 tbsp (30 ml) black sesame seeds
1/4 cup (60 ml) seasoned rice vinegar
3 tbsp (45 ml) canola oil
2 tbsp (30 ml) soy sauce
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) lemon zest
2 tsp (10 ml) brown sugar
2 tsp (10 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
wasabi to taste
- Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
- In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
- Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
- Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
- Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
- Garnish with cilantro leaves and black sesame seeds.
Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
I have to say, since getting pregnant, my relationship with food has seriously changed. One week, I can’t get enough of something, and the next week, I am so disgusted by it that I can’t even be around the smell of it cooking. It makes choosing tasty, healthy choices quite the challenge. I’ve had an aversion to cooked vegetables for a few weeks now, so I keep trying to incorporate different veggies into my diet gradually.
That is why I’ve been on the hunt for easy, fun meals that won’t make me queasy. That’s why when I found this super easy and fun Friday night meal on Pinterest, I just had to try it. (Also, it looks very kid-friendly – something I am going to have to get use to making!)
I started off by choosing my favourite pizza toppings.
You will need:
4 whole wheat tortillas
5 small mushrooms
1 small red onion
1 package of low sodium peperoni
2 cups shredded mozzarella cheese
1 cup marinara sauce, to serve
Begin by slicing your mushrooms and onion very thin. Layer your ingredients on half of the tortilla, beginning first with the cheese, then veggies, then peperoni slices, followed by more cheese. Transfer to a panini press, or hot skillet, and cook until cheese is evenly melted. Slice into wedges and serve alongside marinara sauce for dipping.
I wanted to make something a little different (and fancy) for dinner this week, so I opted for a nice pesto shrimp linguine. This one was a hit!
Creamy Pesto and Shrimp Linguine
You will need:
1 lb uncooked shrimp
1 medium onion
1 can sweet corn kernels
1 cup frozen peas
2 tbsp Italian basil pesto
3/4 cup milk
Enough linguine for 2 people
Parmesan cheese, to taste
Start off by thawing your shrimp in a bowl of hot water. Once thawed, peel, removing tails and shells. Set aside. Dice onion and add to a saucepan with a a drop of olive oil. Saute on medium-low heat until slightly browned. Add peas and corn and cook on low for 2-3 minutes. In a medium pot, start boiling your water for the pasta. Add the pesto and let melt in saucepan with onion, peas and corn before adding milk. Add your milk, and whisk until the pesto and milk are fully combined. Cook pasta according to package instructions. For the sauce, raise temperature to medium-high and let boil until sauce begins to thicken. Once the sauce reaches the desired thickness, add shrimp and cook, turning once, until the shrimp is pink. Serve on top of linguine, sprinkled with Parmesan cheese. Enjoy!