Wow sum­mer­time din­ner guests with this sim­ple and de­li­cious dish

Stanstead Journal - - CLASSIFIEDS - Look­ing for more culi­nary in­spi­ra­tion? Browse a rich col­lec­tion of de­li­cious recipes, cook­ing tips and real-life sto­ries to help get you started at Catelli.ca.

(NC) We've all been there. You're in the mid­dle of a ca­sual con­ver­sa­tion with a group of friends in an unas­sum­ing en­vi­ron­ment, and be­fore you know what's hap­pened, you've of­fered to host a din­ner party. It sounded like a great idea at the time. And guess what? It still is. Sure to please, this fast and easy recipe cour­tesy of culi­nary in­struc­tor and for­mer win­ery chef at Mis­sion Hill Fam­ily Es­tate, Michael Alle­meier, show­cases a diver­sity of cul­tures with a mild but flavour­ful curry, served on hearty Catelli An­cient Grains Fusilli – all natural pasta with five whole­some an­cient grains. This dish is also ideal for vege­tar­ian guests, with the main pro­tein com­po­nent be­ing queso fresco rather than meat.

Mus­tard Seed Tomato Curry Fusilli with Leafy Greens and Queso Fresco

Prep. Time: 10 min. Cook Time: 14-16 min. Serv­ings: 4

In­gre­di­ents:

1 pkg. (340 g) Catelli An­cient Grains Fusilli 1/4 cup (60 mL) canola oil 1 tbsp (15 mL) whole cumin seeds 2 tsp (10 mL) whole mus­tard seeds 1 tbsp (15 mL) ground turmeric 1/2 tsp (3 mL) chili flakes 2 tbsp (30 mL) gar­lic, peeled & coarsely minced 1 cup (250 mL) co­conut milk 2 cups (500 mL) pureed tomato (canned diced tomato pureed) 8 cups (2 L or 140 g) as­sorted leafy greens (spinach, kale, mus­tard etc.) washed and spun well to dry 2 cups (500 mL) queso fresco cheese, diced into a half-inch dice 1 cup (250 mL) green onions, thinly sliced

Salt and black pep­per to taste

In­struc­tions:

1. Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.

2. In a large pot or fry­ing pan, heat canola oil over medium heat. Add cumin and mus­tard seeds and cook un­til fra­grant (30 sec­onds to 1 minute). Add turmeric, chili flakes and minced gar­lic. Cook for about 1-2 min., stirring con­tin­u­ously, un­til gar­lic is ten­der and fra­grant.

3. Add in pureed tomato and co­conut milk and bring to a sim­mer. Cover pot with lid and cook on low heat for 5 min­utes.

4. Cook fusilli ac­cord­ing to pack­age direc­tions.

5. While pasta cooks, add washed leafy greens to the sauce and stir well to wilt greens.

6. Drain pasta well and add to sauce. Add diced queso fresco and sliced green onions and stir well.

7. Add salt and pep­per to taste; serve im­me­di­ately.

Chef's Tips:

For best re­sults, use diced canned tomato. Pa­neer cheese can be sub­sti­tuted for queso fresco.

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