Amy's Kitchen Chats

05/19/2022

GARDEN VEGGIE TORTELLINI SALAD

Prep 10 min

Cook 10 min

Ready in 20 min

THIS EASY-TO-MAKE VEGGIE PASTA SALAD WILL BE A HIT AT SUMMER PICNICS AND PARTIES.

INGREDIENTS
1 pkg (12 oz/350 g each) dried cheese-filled tortellini
½ cup (125mL) olive oil
¼ cup (60 mL) white wine vinegar
3 tbsp (45 mL) GARDEN VEGETABLE DIP MIX
1 bell pepper, seeded and quartered
½ seedless cucumber, halved
1 cup (250 mL) cherry tomatoes, halved
1 pkg (6 oz/175 g) crumbled feta cheese
Optional: sliced black olives



DIRECTIONS
Cook the tortellini according to the package directions.
While the pasta is cooking, whisk together the oil, vinegar, and GARDEN VEGETABLE DIP MIX in the 2.5-QT. COOL & SERVE BOWL or a large bowl; set aside.

Place 2 bell pepper quarters on top of one another and place them into the chute of the RAPID-PREP MANDOLINE with the tapered part facing the blade; slice on the No. 3 thickness. Fry cut the cucumber on No. 5 thickness.

Add the peppers, cucumber, and tomatoes to the bowl with the dressing, and toss to coat.
When the pasta is finished cooking, drain it in a colander under cold water; gently toss to cool the pasta. Shake the excess water from the pasta.
Add the cooled pasta to the bowl along with the cheese and olives, if using. Gently toss to coat and combine.
Cover and refrigerate for at least 1 hour before serving.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 30 mg, Sodium 440 mg, Carbohydrate 21 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 8 g

Cook's Tips:
Slicing the bell pepper thinly mellows the flavor, so it doesn’t outshine the other ingredients.

05/19/2022

Chili Ingredients

2 pounds ground beef

2 cloves garlic, chopped

One 8-ounce can tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup masa harina

One 15-ounce can kidney beans, drained and rinsed

One 15-ounce can pinto beans, drained and rinsed

Shredded Cheddar, for serving

Chopped onions, for serving

Tortilla chips, for serving

Lime wedges, for serving

Directions

WATCH Watch how to make this recipe.
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

05/19/2022

So perfect for a summer salad!

YIELDMakes 4 main-course servingsACTIVE TIME30 minTOTAL TIME45 min
INGREDIENTS
1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves
PREPARATION
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

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