Recipes from CH Morning Live with Lori Deangelis

Pasta con Piselli (Pasta with Peas)

Here is a pasta dish where shape really does matter. Having a cup shape such as orecchiette or shells is perfect to hold the peas while you enjoy the pasta. Add some chopped ham for a heartier meal.

4 cups (1 L) orecchiette or small shell pasta

1 large Yukon Gold potato, peeled and diced

2 tbsp (25 mL) extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

3/4 tsp (4 mL) dried oregano leaves

1/4 tsp (1 mL) hot pepper flakes

2 cups (500 mL) frozen peas

1/4 cup (50 mL) vegetable stock or water

2 tbsp (50 mL) chopped fresh Italian parsley

1/4 tsp (1 mL) salt

Pinch pepper

1/4 cup (50 mL) grated Parmesan cheese

In large pot of boiling salted water, cook pasta and potato for about 10 minutes or until pasta is al dente and potato is tender. Drain and return to pot reserving 1 cup (250 mL) of the cooking water.

Meanwhile, in non-stick skillet heat oil over medium heat and cook onion, garlic, oregano and hot pepper flakes for 3 minutes or until softened. Add peas, stock, parsley, salt and pepper; bring to a simmer. Cover and cook for 5 minutes for flavours to combine. Add to drained pasta along with cheese and enough of the reserved water to moisten.

Makes 4 servings.

Mushroom Barley Soup

A thick stew-like hearty soup will warm up anyone on a cold winter’s night. This is real comfort food that warms the soul and feeds the belly. Serve it up with some Tabasco sauce for an added kick of spice and heat!

1 tbsp (15 mL) canola oil

8 oz (250 g) extra-lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 lb (500 g) mushrooms, sliced

1 each carrot and celery stalk, chopped

1 tbsp (15 mL) chopped fresh thyme or 1 tsp dried

2 tbsp (25 mL) tomato paste

1 tbsp (15 mL) balsamic vinegar

¼ tsp (1 mL) each salt and pepper

4 cups (1 L) beef stock

3 cups (750 mL) water

½ cup (125 mL) barley

1 bay leaf

1 can (19 oz/540 mL) black beans, drained and rinsed

In large deep pot, heat oil over medium-high heat and cook beef until no longer pink. Reduce heat to medium and add onion and garlic; cook, stirring for 5 minutes. Add mushrooms, carrot, celery and thyme and cook for about 15 minutes or until all the liquid has evaporated from the mushrooms.

Add tomato paste, vinegar, salt and pepper; stir to coat vegetables. Add stock, water, barley and bay leaf; bring to boil. Reduce heat, cover and simmer for about 45 minutes or until barley is tender. Add beans and heat through.

Makes 4 to 6 servings.

Chicken Option: You can use ground chicken or turkey for the beef and use chicken stock instead of beef stock.

Note: Mushrooms come in all shapes and sizes. The best for this soup are your favourite of white or brown (cremini) mushrooms, shitakes, oyster or even portobellos.

Sweet Potato Chili

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh Longo’s bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.

1 tbsp (15 mL) vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tbsp (15 mL) chili powder

1 tsp (5 mL) ground cumin

1/4 tsp (1 mL) cinnamon

1/4 cup (50 mL) all purpose flour

1 cup (250 mL) vegetable stock

3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)

1 can (28 oz/796 mL) diced tomatoes

1 can (19 oz/540 mL) red kidney beans, drained and rinsed

1 green pepper, diced

Salt and pepper

In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.

Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.

Makes 4 to 6 serving

Blueberry Orange Whirl

Get going in the morning with a quick hit of antioxidants right in your freezer!

2 1/2 cups (625 mL) frozen blueberries,

1 cup (250 mL) vanilla low-fat yogurt

1/2 cup (125 mL) orange juice

1/2 cup (125 mL) milk

1 tsp (5 mL) vanilla extract

In a blender whirl blueberries, yogurt, orange juice, milk and vanilla until smooth.

Serve immediately.

Yield: about 3-1/2 cups (875 mL) 4 servings

Saucy Blueberries

Serve this sauce over your favourite frozen yogurt, custard, fruit or sponge cake for a quick and easy dessert.

2 tbsp (25 mL) granulated sugar

2 tsp (10 mL) cornstarch

3 cups (750 mL) frozen blueberries

In medium saucepan, stir sugar and cornstarch together until blended; add frozen berries, toss until uniformly coated. Cover and cook over low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes.

Yield: about 2 cups (500 mL) 4 servings

Tip: You can add flavourings such as vanilla, cinnamon, lemon or orange juice and rind.

These two recipes courtesy of


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