Category Archives: Noodles

Canadian Cheese Recipe – Cod You Believe It’s Shmoked Mac n’ Cheese

Canadian Cheese stars in a Seafood-based Mac n’ Cheese

We’ve always got some sort of Canadian Cheese in our refrigerator and pasta is never complete without a grating of a little extra atop.

Last week four top chefs and foodies from across Canada took to the stage in an attempt to create the ultimate comfort food using Canadian cheese, pasta and a little imagination.


Alexandra Feswick, Chef de Cuisine at the Drake Hotel in Toronto, today emerged victorious in one of Canada’s highest profile culinary comfort food battles, Dairy Farmers of Canada’s (DFC) Grate Canadian Cheese Cook-Off.

With Mac & Cheese again as its theme, the biannual showdown took place at DFC’s Canadian Cheese Counter at the Toronto Food & Drink Market.

From BC Chef Thompson Tran from The Wooden Boat, in Port Moody, BC represented our province with the Cod You Believe It’s Shmoked Mac n’ Cheese and we recreated it at home and suggest you do the same.

British Columbia is well-known for its abundance of fresh sustainable seafood and quality hand-crafted products. Tran combined the bold, elegant and earthy flavours of smoked fish with the unctuous, sharp salty characteristics found in some of my favourite Canadian cheeses.

Cod You Believe It’s Shmoked Mac n’ Cheese

Preparation time: 20 minutes
Cooking time: about 16 minutes
Baking time: 10 to 12 minutes
Yield: 4 to 6 servings

½ lb (250 g) gemeli pasta
½ cup (125 mL) dry white wine
¼ cup (50 mL) fish stock
1 cup (250 mL) milk
¾ cup (175 mL) 18% table cream
1/3 cup (75 mL) unsalted butter, divided
Grated zest of 1 lemon, divided
4 to 6 drops truffle oil
2 slices sourdough bread, cut in ½-inch (1 cm) cubes
1½ tbsp (22 mL) all-purpose flour
1¼ cup (300 mL) shredded Canadian Emmental cheese, divided
¾ cup (175 mL) shredded Canadian 4-year-old Cheddar cheese, divided
2/3 cup (150 mL) 1-inch (2.5 cm) cubed smoked BC black cod or any smoked mild white fish
½ cup (125 mL) roughly chopped cabbage
1 tbsp (15 mL) finely sliced, de-seeded serrano chili pepper or to taste
1 tbsp (15 mL) finely chopped fresh tarragon

Preheat oven to 400°F (200°C). Butter an 8 or 9-inch (20 to 23 cm) square oven-proof baking dish.

In large pot of boiling, salted water cook pasta according to package directions, about 7 minutes. Drain half of the pasta in colander, rinse in cool water and drain; combine with remaining unrinsed pasta. Set aside.

Meanwhile, in small skillet, combine wine and fish stock; cook on high heat until half of the liquid has evaporated, about 7 minutes. Remove from heat and stir in milk and cream. Set aside.

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In small skillet, melt 2 tbsp (30 mL) of butter over medium heat. Add half of the lemon zest, truffle oil and bread cubes, sauté until bread is light golden brown, about 3 minutes. Set aside.

In large pot, melt remaining butter over medium heat, until frothy. Whisk in flour and cook for 1 minute. Gradually whisk in reserved milk mixture. Reduce heat to medium-low and cook for 3 minutes or until thickened, whisking occasionally.

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Remove from heat; stir in ¾ cup (175 mL) of Emmental cheese and ½ cup (125 mL) of Cheddar cheese. Add drained pasta, smoked cod, cabbage, serrano chili pepper, and remaining lemon zest. Pour into prepared dish. Top with bread cubes, remaining Emmental and Cheddar cheeses. Bake for 10 to 12 minutes or until top is golden brown.

Serve immediately, sprinkled with tarragon and a very light squeeze of lemon.

We poured ourselves a nice glass of NZ Sauvignon Blanc!

Avocado Pasta Sauce with Macaroni, Olives and Tomatoes

Avocado Pasta Sauce

There’s bound to a few leftovers in your fridge from time to time and rather than wasting them, I find the best way to use things up is either soup, or pasta.  We had some post-Thanksgiving ham in the fridge, so I whipped up some Avocados from Mexico Sauce and added in some tasty bits from the pantry (olives and capers) and some tomatoes that were on the verge of demise and we had lunch. There’s still some of our basil on the balcony, but you could used cilantro if you would prefer.  Sauce is also good as a dip or atop fish or chicken.

340 grams (1/2 package) Barilla Macaroni uncooked
Flesh from 2 ripe Avocados from Mexico
3 cloves garlic
1/4 cup fresh basil leaves, plus more for serving
1/2 lemon squeezed
5 tablespoon extra-virgin olive oil, plus more if needed
1 teaspoon salt
Freshly ground black pepper
1 cup cherry tomatoes sliced in quarters
1/2 cup black olives sliced and pitted
1/8 cup capers
1 cup of Leftover Turkey or Ham cubed
Basil for decor
Grated parm as needed


  1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package.
  2. While the pasta cooks, make the sauce: In a food processor, combine the garlic and basil lemon juice, oil, avocado and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.
  3. Drain the pasta and place it back in the pot. Add the avocado sauce, tomatoes, olives and capers (turkey or ham if using) and stir until combined and heated.
  4. Top with fresh basil leaves, parm cheese, salt and pepper.

Share The Table Barilla Family Friendly Recipes

We’ve partnered with Barilla to bring you some Barilla family friendly recipes to encourage you to cook and dine together! Barilla® created Share The Table®  to help inspire, empower and support all families to enjoy more meaningful meals. Check out the website for more details on how to make family meal time more meaningful!

I also made an awesome Avocado Pasta Salad with Barilla’s bowtie pasta. Recipe here. These new recipes are easy peasy and full of summer veggies. Simple to make, meaning kids can be involved.

Barilla is still a family-owned company which believes that the table is much more than just a place to eat, and food is better when it is shared.  Preparing and eating food together is one of the simplest things we can do to live better. Enjoying great food with family and friends not only provides us with physical sustenance, but it also nourishes us mentally and emotionally.

Barilla Share the Table


1 box of Barilla Whole Grain Spaghetti
2 Tbsp Extra virgin olive oil
1 clove Garlic chopped
1 medium zucchini sliced in ribbons with peeler (kid friendly)
2 Yellow squash or zucchini sliced with peeler
400 grams San marzano tomatoes canned
125 ml water
Fresh basil cut into strips
4 leaves Parmigiano reggiano grated 100 gSalt to tasteBlack pepper to taste


BRING a large pot of water to a boil.
HEAT olive oil in a large skillet over medium heat. Add garlic and sauté until slightly yellow in color.
COOK Whole Grain Spaghetti 1 minute less than recommended cook time on package. Meanwhile, ADD zucchini and yellow squash to the skillet and sauté for 3-4 minutes. ADD tomatoes and water. Season with salt and pepper.
DRAIN Whole Grain Spaghetti and add to the skillet. Toss with the sauce. Let pasta continue to cook in the skillet for 1 minute.
TURN off heat and toss in basil.
TOSS with Parmigiano cheese before serving

Barilla Share The Table


350 g Barilla Rigatoni
400 g Cherry tomatoes
Half a sweet onion thinly sliced
1 Eggplant cut into small pieces
3 tablespoons Extra virgin olive oil
3 tablespoons Pecorino or Parmesan cheese grated
1 Yellow bell peppers cut in matchsticks
1 Red bell pepper cut in matchsticks
2 Small zucchini cut into rounds
Salt and Pepper as needed

1 Heat the extra virgin olive oil in a large, low, non-stick pan. Cook the onion for 2 mins; add the pepper
After a few minutes, add the unpeeled eggplant and zucchini, cut into round slices, and fry over a med-high heat stirring frequently for 5 mins. Lastly, add the chopped cherry tomatoes and salt. Cook for approximately 20 minutes.
1 Cook the Barilla Rigatoni in plenty of salted water according to package directions add to the sauté with the sauce. Sprinkle with grated cheese and serve.

*This post is sponsored by Barilla.

Kraft Peanut Butter Truck Hits Town

The Kraft Peanut Butter Truck #KraftPBTruck  is travelling across Canada this summer and will be in Vancouver on July 1, 2012 at Canada Place.  Check out where the truck is stopping next at or on the Kraft Peanut Butter Facebook page at

Kraft sent some samples of PB S’More, PB Belgian Waffle, PB Thai Dip with Veggies, PB & Pretzels and two local consumer creations, PB + Jam Delight, Tropical Peanut Sensation, to me along with my request, Noodles with PB Sauce and I had a rather peanut buttery week!

Are you a peanut butter lover?  I think I’ll be cooking up some more Asian-peanut noodles over the weekend.

Peanut Noodles with Chicken 

Peanut Sauce:

  • 14.5 oz chicken broth
  • 5 tbsp peanut butter
  • 1 tbsp chili sauce
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp freshly grated ginger
  • 4 cloves garlic, minced
  •  16 oz chicken breast, cut into strips
  • salt and pepper (to taste)
  • juice of 1/2 lime
  • 5 cloves garlic, crushed
  • 1 tbsp fresh ginger, grated
  • 1 tbsp soy sauce
  • 2 tbsp sesame oil
  • 8 oz rice noodles, ramen or soba
  •  3/4 cup green onion, chopped
  • 1 1/4 cups shredded carrots
  • 1 1/4 cups cup shredded broccoli slaw or cabbage
  • 1 cup bean bean sprouts
  • 8 tbsp chopped peanuts
  • 1 lime, sliced
  • cilantro

For the peanut sauce: Combine 1 cup chicken broth, peanut butter, chili, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large skillet or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Add 2 cloves crushed garlic, scallions, carrots, broccoli slaw and/or bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Drain noodles and toss with peanut sauce and additional chicken broth if needed to loosen the sauce. When chicken is cooked, toss with noodles.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts and garnish with cilantro and lime wedges.