Amy Rosen

Amy Rosen is an award-winning journalist and cookbook author who writes regularly for publications such as enRoute, Food & Wine, and Food & Drink magazines. She is the former food editor at Chatelaine and House & Home magazines, and has been a columnist for The Globe & Mail and National Post newspapers. Amy is the author of the bestseller Toronto Cooks and upcoming Toronto Eats. Her latest adventure is a venture: Rosen’s Cinnamon Buns launched in October 2016 and the city is eating them up!

Amy Rosen's Cooking School Secret Recipe: 

Tri-colour “Pasta” and Chicken Meatballs:

The chicken meatballs and oodles of sautéed vegetable noodles make it both kid and adult approved. If you don’t feel like making homemade sauce, just                                                  open a jar for an even quicker midweek meal.

TOMATO SAUCE

2 tbsp (30 mL) olive oil
4 garlic cloves, minced
2 794g (28 oz) cans plum tomatoes, drained and chopped
½ cup (125 mL) dry red wine
1 tsp (5 mL) dried oregano
2 bay leaves
1 tsp (5 mL) sugar
½ tsp (2 mL) salt
½ tsp (2 mL) red pepper flakes

TRI-COLOUR “NOODLES”

2 large carrots
2 large Yukon gold potatoes
1 broccoli stem (reserve florets for a steamed vegetable side dish)

CHICKEN MEATBALLS

1 tbsp (15 mL) olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 lb (500 g) lean ground chicken
½ cup (125 mL) breadcrumbs
pinch of chili flakes
1 egg, beaten
½ tsp (2 mL) salt
fresh cracked pepper to taste
 2 tbsp (30 mL) olive oil

GARNISH

¼ cup (60 mL) fresh basil leaves, shredded
¼ cup (60 mL) freshly grated Parmesan