Asian noodle bowl with spicy almond sauce

Asian noodle bowl with spicy almond sauce. Asian noodle bowl has broccoli and snowpeas. Photo Courtesy/NEWS CANADA

Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about three minutes.

Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.

While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth.

Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens.

~ Recipe courtesy of www.newscanada.com

Pasta with fresh tomato caper sauce (Ziti con pesto pantesco)
Pantesco means "in the style of Panteleria," an island off the coast of Sicily. Capers grow well there and work well too in the no-cook sauce. Serve sprinkled with more Romano cheese if desired.

4 ripe tomatoes, diced
1/3 cup olive oil
2 tbsp capers, drained and coarsely chopped
2 cloves garlic, minced
1/4 cup each chopped fresh basil and flat-leaf parsley
1/2 tsp crushed dried chilies (or to taste)
1/4 tsp each salt and pepper
1 lb ziti pasta or penne
1/4 cup freshly grated Romano cheese

In large bowl, combine tomatoes, oil, capers, garlic, basil, parsley, chilis, salt and pepper. Set aside.

Cook pasta according to package directions until just tender; drain well. Add to tomato mixture; toss well. Sprinkle with cheese; toss again. Service warm or at room temperature.

~ Recipe courtesy of Foodland Ontario

Individual potato souffles
Replacing potato for eggs makes horror stories of falling souffles no more. Filling the potato with veggies and cheese makes for a nutritious meal, and with the power of egg whites, the filling will rise above the potato skin, creating a light airy filling.

4 large long white baking potatoes (about 2 lbs) scrubbed
1 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 cup chopped mushrooms
2 tbsp chopped fresh Italian parsley
1/2 tsp dried thyme
1/4 tsp each salt and pepper
1 cup shredded Gruyere cheese
3 egg whites

Prick potatoes with fork a few times and place in 400 F oven; bake about one hour or until tender when pierced with knife. Let cool slightly.

Meanwhile, in skillet, melt butter over medium heat and cook onion, garlic, mushrooms, parsley, thyme and half each of salt and pepper about eight minutes or until softened and golden brown. Set aside.

Cut off top third of potatoes horizontally and scoop out flesh from top piece and entire potato into bowl, leaving 1/2-inch thick shell. Mash potato flesh with remaining salt and pepper and add cheese and onion and mushroom mixture; stir to combine.

In bowl, beat egg whites until stiff peaks form. Fold one third of the egg whites into potato mixture to lighten. Fold in remaining egg whites until evenly combined. Mound mixture into potato shells and place in small baking dish; bake in 350 F oven about 20 minutes or until lightly golden.

Broil about three minutes or until golden brown and slightly crisp on top.

~ Recipe courtesy of News Canada and www.ontariopotatoes.ca

Tarte Lyonnaise
This variation on a traditional open-face French onion tart is a delectable way to savour the intense flavours of sweet onion. Don't try to rush the onion's slow simmering because the natural sugars intensify as they cook. Be sure to use a large sweet onion as yellow cooking onions offer a different flavour and are not nearly as sweet.

2 tbsp vegetable or olive oil
1 tbsp butter
2 or 3 leeks (white and some green parts), thinly sliced
1 large Spanish onion, thinly sliced
1 large red onion, thinly sliced
1/2 cup mascarpone cheese or cream cheese
2 eggs, beaten
2 cups shredded Jarlsberg, Emmenthal or Swiss cheese
Salt and pepper to taste
1 pkg (397 g) frozen puff pasty, thawed

In large skillet, heat oil and butter over medium-high heat; cook leeks, Spanish and red onions for three to five minutes or until beginning to soften. Reduce heat to simmer; cover and cook, stirring occasionally, until onions are very soft, about 25 minutes. Let cool slightly.

In large bowl, blend mascarpone cheese and eggs until smooth. Stir in Jarlsberg cheese, nutmeg, salt and pepper to taste. Add onions.

Roll out each puff pastry square to make two 7x10-inch rectangles; place on parchment paper-lined baking sheet. With sharp knife, cut partially through pastry about one-inch from outside edges all the way around rectangle, like a picture frame. Place filling inside rectangle, taking it just to cut line. Bake in 400 F oven for 20 to 25 minutes or until pastry has puffed around edges and is golden. Serve hot.

Note:
Filling can be also baked in small pastry shells or tart shells and served as an appetizer or you may cut the puff pastry into smaller squares and make individual servings. Lessen cooking time accordingly.

Nutritional information: one serving
Protein: 20 grams
Fat: 50 grams
Carbohydrates: 43 grams
Calories: 702

~ Recipe courtesy of Foodland Ontario