WINNIPEG – Chef Emil Shellborn’s pasta recipe will help people across Canada with their supper plans.
Not only will people use it to cook up something nutritious at home, it appears in a cookbook that will help fill the kitchen shelves of Canadians who don’t have enough to eat.
The Winnipegger is one of 15 Canadian chefs who contributed to the cookbook Catelli Pasta Plus Five: Five-ingredient Summer Pasta Dishes by Some of Canada’s Top Chefs.
The book, which features easy gourmet pasta recipes using only five key ingredients in addition to the pasta, is available for free download at www.catelli.ca or on the Catelli Facebook page. For every share of the cookbook on Facebook, Catelli is donating a serving of pasta to local food banks.
Shellborn is a chef at the Velvet Glove at the Fairmont Winnipeg. His recipe, Curried Yogurt Bows, is below.
Curried Yogurt Bows
Chef Emil Shellborn, Fairmont Winnipeg
Prep time: 10 min
Cook time: 10 min
Servings: 4
Ingredients:
1 pkg (340 g) Catelli Smart Bows
2-3 chicken breasts, grilled or pan roasted
1 mango, diced
1/2 red pepper, diced
1 cucumber, diced
2 green onions, sliced
Curried Yogurt Dressing:
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500 ml (2 cups) Greek style plain yogurt
15 ml (1 tbsp) curry powder
5 ml (1 tsp) Siracha sauce or any other hot sauce
handful of cilantro, roughly chopped
juice of half a lime
salt and pepper to taste
Garnish:
Cilantro, roughly chopped, added to taste
Instructions:
Step 1: Combine all ingredients for curried yogurt dressing, mix well.
Step 2: Cook pasta according to instructions on the package. Drain and rinse well to cool.
Step 3: Combine the pasta with cooked chicken, mango and vegetables in large mixing bowl.
Step 4: Add half of the yogurt mixture first, combine and add more to taste. Season with salt and pepper.
Step5 : Garnish with fresh cilantro.
Tip:
The curried yogurt makes a great mayo substitute on sandwiches and a great dipping sauce for fish, grilled meats or vegetables.
Substitute the chicken in this dish for shrimp or lots of green vegetables.
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