Fusilli Pasta Salad

September 4, 2013 § Leave a comment

Tokyo, Japan

One my last night in Tokyo, my friend Saya and I cooked a delicious feast while her husband Sunny played bartender. He requested that I make a cold pasta dish, so I made a pasta salad.

I had fun being in the kitchen as I knew it was my last night to enjoy being in Japan with my good friends. It was a fun challenge to create recipes that I am used to using different ingredients and adding a Japanese flare on it.

I used fusilli pasta with fresh vegetables that were available at the market with parmesan in a sweet balsamic dressing. I used the beautiful purple cabbage sprouts as a garnish. Sunny was very happy and thought the dish was beautiful as well as having harmony in the flavours.

Cooking time 30 minutes
Serves 4

Ingredients:
1 package cooked fusilli pasta
1 handful snow peas
1 pint cherry tomatoes cut in half
corn niblets
shavings of parmesan (optional)
1/2 handful green olives
handful of baby greens
finely sliced green onions
chopped fresh basil
purple cabbage sprouts.

Dressing:
olive oil
balsamic vingegar
raw sugar
sliced dried hot pepper
fresh ground pepper

Directions;
1. Place the veggies in a bowl and marinate with the dressing for 1/2 hour.
2. Toss with the pasta, parmesan and 2/3 of fresh basil. Garnish with fresh basil and purple cabbage sprouts.

cold pasta salad

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Tzatziki

May 1, 2013 § 2 Comments

tzatziki

Tzatziki is a delicious and healthy snack that you can eat in so many ways. Traditionally it’s served with Greek food but you can also use it as a dip for veggies. Personally, I like to add a dollop of tzatziki to my meals to add flavour.

Cooking time 10 minutes
Makes 2 cups (500 ml)

Ingredients:
1/2 cup (125 ml) grated cucumber
2 cloves crushed garlic
1/2 tsp (2 ml) salt
1 1/2 cup (375 ml) plain yogurt
2 tsp (10 ml) olive oil

Combine the cucumber, salt and garlic in a bowl and let sit for a few minutes. Stir in the yogurt and olive oil.

Black Olive Tapenade

February 24, 2012 § Leave a comment

Olives are one of my favorite foods and I eat them almost every day. I like to make a platter with a handful of olives, cheese and crackers that  I eat for a snack or nibble on while I am cooking. To make olive tapenade all you do is throw a few things into a blender or food processor and it’s ready. Besides the obvious ways to use tapenade, you can easily dress up a sandwich by smearing on a layer of tapenade. Or you can mix a spoon of tapenade in a small bowl of plain vegan mayo and replace that with the plain mayo that you use in your sandwich.

Ingredients
1 small clove of garlic
1 tsp (5 ml) lemon juice
2 tsp (10 ml) olive oil
1/4 – 1/2 tsp (1 ml – 3 ml) salt (depends on the salt in the olives)
1 tbsp (15 ml) chopped cilantro
1 cup (250 Ml) pitted kalamata olives

Directions:
1. Combine the lemon juice, olive oil and garlic in a blender and blend together.
2. Add the rest of the ingredients and blend on low being careful to not over process the olives.
3. Serves with crackers and cheese.

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