What's Old is New Again - at least when it comes to eating grains
Those who know me, know I am a bit of a foodie. I can't remember the last time I had a fast food burger or a chocolate bar. So when I was invited to do some cooking with Chef Lynn Crawford, I was excited!! Food and fun...not to be missed. Most of the people invited were food bloggers, nutritionists, dieticians, and about 25 years younger than me. I was wondering why I was invited, and I was informed I was a Lifestyle Blogger. Ok, I will go with that. ;)
Catelli launched their newest and healthiest pasta to western Canada this past January - Catelli Healthy Harvest Ancient Grains. Available in 3 pasta shapes for fun: spaghetti, spaghettini and rotini, this pasta is the only 100% grain pasta available, made with all-natural 100% Canadian whole wheat and 5 nutritious and high in protein ancient grains, Made of quinoa, amaranth, millet, sorghum, and teff, this pasta still manages to maintain good texture, and it is a healthy choice as well.
I removed pasta from my diet years ago, but thanks to Catelli, I will add the Ancient Grains Pasta back in. As we get older, our diet needs to change and one of the food choices that usually goes is gluten and wheat. This Ancient Grain pasta could change that for the older crowd. This new pasta is also low in fat, with no sodium or trans fats.
We were blessed with some delightful appetizers to start by the Grant MacEwan chefs. Starting with Beetroot Macroons, Pear Soup, Cumin and Coconut Pancakes to get us ready to eat. Then we experienced a cooking demo by Chef Lynn Crawford. What an absolute pleasure to be at the table with Chef Lynn and all the other guests and helpers. Participation was essential, a little dancing, singing and plenty of laughter.
Chef Lynn engaged several of the guests to help her prepare the food. Delicious fresh pesto was whipped up by combining toasted pine nuts, garlic, basil and olive oil by one of the lovely girls seated beside me.
Chef Lynn and her helpers served us delicious Ancient Grain pasta with the fresh Pesto and a Marinara sauce. Delicious!
Then to finish off the evening, we put on our Chef hats and aprons and prepared Chef Lynn Crawford's Chilled Noodle Salad with Ginger Wasabi Dressing. (recipe below) The evening ended with plenty of laughter, prepping tips, photos and containers filled with the salad for us to take home.
Thanks to everyone on the marketing team who put together this exceptional evening. The Grant MacEwan kitchen was outstanding and Chef Lynn make the event worth attending with her humour and teasing. Food, fun and friends...no better way to spend an evening.
Exclusive Hands-On Cooking Event with Celebrity Chef Lynn Crawford, Food Network Celebrity Chef and celebrated award-nominated cookbook author; Chef-owner of Ruby Watchco, a market-inspired, chef-driven restaurant in Toronto; Host of the Food Network Canada’s Pitchin’ In; judge of the Food Network Canada’s Chopped Canada; Previous executive chef of the Four Seasons Hotel in both Toronto and New York; and the first female Canadian invited to participate in the Food Network's Iron Chef America and Top Chef Masters Season Five.
Fabulous@50 Contest: Watch for the upcoming contest on our Facebook page for "One Year's Supply of Catelli Healthy Choice, Ancient Grains Pasta" Oh Yeah!
Watch for more Catelli Pasta recipes in the Be Fabulous! E-Magazine. Get your free monthly e_Magazine straight to your email box .Click here to get the FREE E_Mag.
More info can be found at www.catelli.ca
Chilled Noodle Salad with Ginger Wasabi Dressing
Prep Time: 10 min
Cook Time: 8 min
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
1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
2. 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.
3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
4. 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.
5. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat
6. 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.
Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium,
84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g protein