Pasta Dinner (with Presidents Choice Pasta)

I don’t normally eat much pasta but Presidents Choice (brand name in Loblaws grocery stores in Ontario) black label pasta has put out a commercial using their mushroom stuffed pasta that is mouthwatering.  I happened to be in Loblaws and saw some of this black label pasta and as I was reaching for a package of it to read the label a woman stepped up and loaded every one of the mushroom stuffed pasta into her cart!.  She left the pumpkin stuffed pasta and a cheese version on the shelf along with the style I bought which was stuffed with asparagus.

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I felt rather creative that night so here is what I did with the pasta…

Using a roasted garlic flavoured olive oil (which I mixed with a bit of lemon flavoured olive oil), I sautéed some finely slivered peppers with some pine nuts till golden brown. I then added a tablespoon of butter to make some brown butter. While the peppers and nuts were sautéing I boiled the water and cooked the pasta (only needs about 4 minutes). Once the nuts and peppers were done and the butter melted I tossed the pasta into the pan and mixed it all together.

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I then divided the pasta into two dishes (one for me and one for my friend Richard – because you can’t just eat this good a meal by yourself ;-). I had crisped some prosciutto in the microwave which I then crumbled over top of the pasta and peppers and then grated some fresh parmesan cheese over top.

Felt like we also needed some greens with dinner so using a Kale Salad mix I buy at Costco which is made up of kale, broccoli, brussels sprouts and radicchio I added some crumbled feta cheese, chopped mango and tomatoes.

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All I can say is… Whoa! that was a yummy meal. All ready in less than half an hour.

 

 

 

 

 

 

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Grilled Lemon Tarragon Shrimp and White Bean Dinner

I found this recipe in the Food and Drink Magazine (put out by the LCBO – Liquor Control Board of Ontario).  I love their magazine as it is beautifully art directed.  While I followed this recipe closely I did alter a couple of things which I will mention in the recipe below.  Was a great summer meal and ready in about 30 minutes.

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Ingredients: Serves 4

(Please note I am providing the recipe the way I prepared it – the magazine called for 1/4 cup of olive oil – I just used enough to brush over the shrimp and veg and a bit over the beans. I also added the vegetables which were not in the recipe.)

1 lb. uncooked shrimp peeled

1/4 cup of lemon juice

1/3 cup of chopped fresh tarragon leaves

Olive oil to brush over shrimp, vegetables and drizzle over the beans

1 can white kidney beans, rinsed and drained

1 ripe ataulfo mango diced (magazine called for wedges which we did but then we cut it up as it was better mixed into the whole meal)

2 green onions slices thinly

Pepper to taste 9I used lemon pepper for added lemon flavour)

1 garlic clove crush or minced

Splash of hot sauce (optional)

2 medium sized zucchini (1/4″ slices maximum)

1 pepper (I used yellow as it was on hand – any colour will do)

Directions:

Preheat BBQ to medium high.  While BBQ is heating combine shrimp, 2 tbsp of the lemon juice and 1 tbsp of the chopped tarragon in a bowl along with a drizzle of olive oil and toss to coat. (You can do this ahead of time too if you like)

Place beans, diced mango, green onions and remained of the tarragon in a large bowl and toss.

Skewer the shrimp in any order with the vegetables you like – BBQ about 2-3 minute per side – till pink (hint – if you slice the zucchini no more than 1/4″ thick then they will grill along with the peppers and shrimp – if they are too thick they will take too long).  You can grill the vegetables separately from the shrimp if you like too.

Add remaining lemon juice, garlic and hot sauce to bean mixture with a pinch of pepper (I don’t use salt as canned beans have salt already in them). Plate with beans on the bottom and skewers on top or take shrimp and veg off skewers and mix in bowl.

We started with them on the skewers for visual effect then decided to take them off and just mix it all up in the bowl – hence the separate pictures of how it was served.

Yogurt Chicken with Mango Salsa

I completely made this dish up from bits and pieces of information I have heard about from different sources.  I had a craving for mango salsa and happened to have an ataulfo mango on hand (which I think is the best for doing salsa as it is soft and very sweet when ripe).

I have heard about marinating chicken in buttermilk, yogurt and even milk.  I had some yogurt that I needed to use up so I thought lets try using it on the chicken breasts.

The salsa was a mix of whatever I thought would work and low and behold it did!

Here is what I did…

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Ingredients for chicken – feeds 2

2 Boneless skinless chicken breast (1 per person)

3/4 – 1 cup of yogurt (enough to really marinate the chicken in – should leave to marinate for at least 4 hours – I did it for less as I didn’t have 4 hours before dinner 🙂 )

1/2 cup of italian seasoned bread crumbs

Ingredients for salsa

1 ataulfo mango diced or chopped into small pieces

1/2 red pepper finely chopped

Handfull of fresh cilantro chopped

1 green onion chopped

1 tbsp of rice vinegar (you can adjust the amount along with the next two ingredients – sugar and salt – to taste)

1 tbsp sugar (see note above)

Pinch of salt

Directions

Marinate chicken in yogurt for at least 4 hours. Take out and lightly bread with crumbs and then sauté till lightly browned. Put pan in oven to finish cooking for 20 minutes (depending on oven) at 350 degrees.

For the salsa – combine all fruit and vegetable ingredients in a bowl and taste – add condiments bit by bit as needed till you get your desired taste.