Heidi partnered with Tanni in this week’s demonstration in the Gilmore Park Community Kitchen. Heidi made a Country Harvest Spaghetti and a jello dessert.
The Country Harvest Spaghetti is full of goodness of colourful vegetables and the sauce is flavoured with white wine. The slice apples add some crunchiness to the dish.
- 1 lb spaghetti
- 1 sweet bell pepper, sliced
- 1/2 lb asparagus, sliced
- 1/2 lb white mushroom, sliced
- 1/2 lb onion, sliced
- 1 medium size apple, slice
- 1 tablespoon minced garlic
- 2 tablespoons dried cranberries
For the sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
Click on the link below for the instructions.
|Cook the spaghetti according to the package instructions. Drain and toss with a little oil so that they wont clump up. Plate the spaghetti onto a large platter.
|Heat 2 tablespoons of vegetable oil in a large frying pan. Saute the onion and garlic until soften.
|Add the carrots, asparagus and mushroom and saute for bit more.
|Lastly, add the peppers.Season with salt.
|Place the sauteed vegetables on top of the spaghetti. Sprinkle with slice apples.
|In another frying pan. melt the butter. Add the flour to the melted butter and cook until it forms a paste.
|Add the white wine and let it cooks off the alcohol for a while. Add the chicken broth until you get the consistency of a sauce.
|Drizzle the sauce over the vegetables. Sprinkle the dried cranberries onto the sauce and serve.