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Hand-torn Pasta alla Bolognese

  • Salt
  • 9 oz organic whole wheat lasagna broken into pieces
  • Olive oil cooking spray
  • 5 large cloves garlic, thinly sliced
  • 8 oz 96% lean ground beef
  • ½ cup minced onion
  • 1/8 tsp crushed red pepper flakes
  • 2 cups no fat, sodium or sugar added chopped tomatoes (such as Pomi)
  • 1 oz Parmigiano-Reggiano, grated
  • Freshly ground black pepper

Preheat the broiler
Bring 6 quarts of water to a boil in a large pot and add 2 tbsp salt. Add the lasagna and cook according to the package directions, about 8 minutes for al dente.
Coat a medium nonstick ovenproof skillet with 3 seconds of cooking spray and spread the garlic over the pan. Place over medium heat and cook until the garlic just begins to brown, about 2 minutes. Place the pan under the broiler and continue to brown the garlic until is a deep golden colour, about 30 seconds. Remove the garlic from the skillet to a place and set aside.
Return the skillet to the stovetop (remember to wear an oven mitt) and turn the heat to high. Once the skillet starts to show wisps of smoke, add the beef in an even layer. Turn the heat down to medium-high and brown the beef for about 2 minutes. Move the beef to one side of the pan and coat the exposed part of the pan with 2 seconds of cooking spray. Add the minced onion and red pepper flakes. Cook, stirring, until the onion softens, about 1 minute.
Add the chopped tomatoes and toasted garlic to the pan and stir over medium heat to just heat the tomatoes through. Break up any large chunks of beef with a wooden spoon. Stir in half the Parmigiano and turn off the stove. 
Drain the pasta, reserving 2 tbsp of cooking water. Add the reserved pasta cooking water to the skillet, place over medium-high heat, add the pasta, and cook until the sauce coats the pasta. Season with salt and pepper.
Divide the pasta among 4 plates and sprinkle with the remaining Parmigiano.


Instant Italian Ice

  • 6 packets stevia
  • ½ tsp xanthan gum
  • 2 tbsp raw agave nectar
  • 1 ½ tsp lemon juice
  • 1 tsp water
  • 2 cups frozen unsweetened strawberries

Mix the stevia and xanthan gum together in a small mixing bowl and set aside. 
Pour the agave, lemon juice and water into a high-powered blender (like a Vita-Prep). Cover and blend until well-combined. Add the stevia and xanthan mixture to the blender. Cover and blend on low until the mixture is well-combined, about 10 seconds. Turn off the blender.
Add the still-frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down into the blade with the wand until the mixture is smooth but still frozen, about 5 to 10 seconds.
Spoon the strawberry ice into paper cups or chilled bowls and serve immediately. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.

Monday, January 14, 2013

Gardening & Outdoors

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Tue 23 Easy, distressing techniques to give your space a chic & relaxed vibe
Wed 24 The latest products to help keep you safe at home