Contributed by: News Canada
(NC) - Entrenched in many Quebec-based recipes, chili sauce is now gaining culinary credibility across the country.
In Quebec, chili sauce is traditionally used in combination with basic ingredients to add a robust flavor to comfort foods and local specialties such as meat pie and tourtière. According to research from Ipsos Reid, more than three in four Canadians who purchase chili sauce use it as an ingredient in a meal.
"Comfort foods are a family favourite in fall," Ms. McCauley continued, "and since life can be so fast-paced, I recommend home cooks keep a bottle of chili sauce on hand. It's a great shortcut ingredient that can transform your cooking quickly and easily. The next time you cook your burgers, pasta, eggs, pizza - and even seafood, add a splash or two of chili sauce, or put it on the table as a condiment. Not only is it tasty and fresh, the ingredients are good for you."
Try a few of Dana's favourite chili sauce ideas:
Not only is chili sauce delicious, but it also contains all the goodness of tomatoes packed with C and B vitamins (including niacin and riboflavin) plus iron, phosphorus, and potassium. The humble tomato also delivers an important anti-oxidant, called lycopene, to its credits. More information and recipe ideas are available online at www.heinzitup.com.
Bring the appeal of your favourite, comforting restaurant-style pasta home. The creamy sauce contains calcium that helps to maintain strong bones. So enjoy the taste without the guilt.
Preheat the oven to 350 F (180 C).
Melt the butter in a large saucepan set over medium heat. Add the garlic, oregano, basil and thyme. Cook, stirring, for 1 minute or until fragrant. Sprinkle evenly with the flour; cook stirring for 1 minute. Gradually whisk in the milk, chili sauce and sun dried tomatoes. Cook, stirring often, for about 8 minutes or until just slightly thickened. (The mixture may separate a little but will come together.)
Stir the tortellini, chicken, broccoli, red pepper and half of the cheese into the sauce. Transfer to a greased, 8-cup (2 L) casserole dish; cover tightly. Bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake, uncovered, for 15 minutes, or until cheese is melted and casserole is bubbly.
For a drip-free oven, place the casserole on a foil-lined baking sheet before baking.
For a tasty herbal garnish, sprinkle the casserole with chopped fresh basil or parsley.
For a lower fat, higher fibre pasta alternative, use whole-wheat penne instead of tortellini.
Serving Size: Makes 6 Servings
Nutritional Information: Per Serving: 538 calories, 19g fat, 39g protein 52g carb, 3g fibre, 1224mg sodium. Excellent source of vitamin A, niacin, vitamin C and calcium.
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