Six o'clock survival--Low-fat meets high flavour


Six o’clock survival–Low-fat meets high flavour
“My biggest challenge was creating dishes bursting with taste when we added a low-fat section to our menu,” explains svelte chef Ken Canavan of Calgary’s Cilantro restaurant. He certainly succeeded. The lower-fat entrées are now as popular as the restaurant’s famous thin-crust pizzas and cheese-laden pastas

First published in Chatelaine’s May 1996 issue.
©Rogers Media Publishing Inc.

Linguine with tomatoes

1 tsp olive oil
1/2 cup finely diced red onion
2 green onions, thinly sliced
4 large crushed garlic cloves
2 large tomatoes, diced
1/2 cup tomato juice
4 black olives, preferably kalamata, or other flavorful Mediterranean olive
1 tsp drained capers
1/4 tsp each of dried leaf oregano and basil
1/2 tsp granulated sugar
4 oz (125 g) ricotta cheese or freshly grated Parmesan

Heat oil in a wide nonstick frying pan set over medium heat. When hot, add onions and garlic. Cook, stirring often, for 2 min. Then, add tomatoes, juice, olives and capers. Sprinkle with oregano, basil and sugar. Gently boil, uncovered and stirring often, until half of liquid is reduced, about 5 min. Stir in cheese and toss with hot pasta. This makes enough sauce for about a quarter of a (450-g) package dried linguine or half a (350-g) package fresh linguine. Serves 2 to 3

Couscous with spring vegetables

1-1/4 cups water
1/4 tsp salt
1 cup couscous
1/4 cup currants
2 tsp olive oil
2 large crushed garlic cloves
3 cups sliced mixed vegetables, such as broccoli, peppers, celery and zucchini
1/2 tsp paprika
Pinch of cayenne pepper
2 tbsp freshly squeezed lemon juice
2 green onions, thinly sliced

Bring water and salt to a boil in a saucepan over medium-high heat or in a large covered bowl in the microwave. Remove from heat. Stir in couscous and currants. Cover and set aside at room temperature. Heat oil in a wide nonstick frying pan set over medium heat. Add garlic and vegetables. Stir-fry until done as you like, about 2 min. Sprinkle with paprika and cayenne and stir into vegetables. Remove from heat. Stir lemon juice and onions into couscous. Serve sautéed vegetables on a bed of couscous. Serves 2.