Eye for a Recipe

If you like Indian food, you must try this delicious Chicken Tikka Masala from the April 2013 issue of Bon Appetit. Skinless, boneless chicken breast pieces are marinated in a spiced yogurt that tenderizes and flavours the meat. Marinate the chicken in the early afternoon and it will be ready when you start to cook dinner.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. The yogurt should contain all-natural ingredients. Use either vegetable oil or butter that does not contain colour. Unico tomato paste and canned tomatoes do not contain additives or preservatives.

Make the spice paste

Half the spice paste flavours the yogurt used to marinate the chicken

Crushed cardamom pods and onions add flavour

Saute the onions

Add tomatoes, cream and partially cooked chicken

Chicken Tikka Masala

Ingredients:

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 ½ cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons ghee (clarified butter) or vegetable oil

1 small onion, thinly sliced

¼ cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

2 cups heavy cream

¾ cup chopped fresh cilantro plus sprigs for garnish

Steamed basmati rice (for serving)

Preparation:

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl.

Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. Chicken can be made 2 days ahead. Cover; chill. Reheat before serving. Serves 6.

From the April 2013 issue of Bon Appetit

The April 2013 issue of Food and Wine contained several recipes from Mario Batali, including this fettuccine. Batali’s tomato sauce is an excellent all-purpose sauce and can be made ahead. The cabbage adds flavour and texture—and you can use the same pot of boiling water to cook both the cabbage and the pasta.

Avoiding Additives and Preservatives

If you are making the tomato sauce, look for a brand of tomatoes with no additives, such as PC Blue Menu or Unico. It is becoming easier to find sausages with all-natural ingredients and casings. Check the label on the cheese to be sure it does not contain colour.

Onion, carrot and garlic flavour Batali's tomato sauce

You can make the tomato sauce ahead

Blanch the cabbage until just tender

The sauce includes onion, sausage and the cabbage

Cook the fettuccine in the same boiling water you used for the cabbage and add to the sauce

Sprinkle with Pecorino Romano cheese and serve

Ingredients:

Batali’s Essential Tomato Sauce

¼ cup extra-virgin olive oil

1 large onion, finely chopped

4 garlic cloves, thinly sliced

¼ cup finely shredded carrot

1 tablespoon finely chopped thyme

Two 28-ounce cans whole peeled tomatoes with their juices, crushed

Kosher salt

Fettuccine with Spicy Sausage and Cabbage Ribbons

1 pound green cabbage (½ medium head), cut into ½-inch-wide ribbons

¼ cup extra-virgin olive oil

1 medium red onion, finely chopped

Kosher salt

1 pound spicy Italian sausage—casings discarded, meat crumbled

2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce

1 pound fettuccine

Freshly grated Pecorino Romano cheese, for serving

Preparation:

Batali’s Essential Tomato Sauce

In a saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring, until softened and just starting to brown, 10 minutes. Add the carrot and thyme and cook, stirring, until softened, 5 minutes. Add the tomatoes and their juices and bring to a boil. Simmer over moderately low heat, stirring, until thickened and reduced to 5 cups, 30 minutes. Season with salt. The tomato sauce can be refrigerated for up to 1 week.

Fettuccine with Spicy Sausage and Cabbage Ribbons

In a large pot of salted boiling water, blanch the cabbage until just tender, 4 to 5 minutes. Using a slotted spoon, transfer the cabbage to a colander. Cool the cabbage under running water and drain well.

In a large skillet, heat the oil until shimmering. Add the onion and a generous pinch of salt; cook over moderate heat, stirring, until softened, 7 minutes. Add the sausage and cook, stirring, until no pink remains, 7 minutes. Stir in the tomato sauce and cabbage.

Cover and simmer over moderately low heat, stirring, until the cabbage is tender, 15 minutes.

Return the cabbage cooking water to a boil. Add the fettuccine and cook until just barely al dente. Drain the pasta, reserving 1/4 cup of the cooking water. Add the pasta and reserved cooking water to the cabbage sauce. Cook over moderate heat, tossing, until the pasta is coated and al dente, about 2 minutes. Transfer the pasta to shallow bowls, sprinkle cheese on top and serve. Serves 6.

From the April 2013 issue of Food and Wine

This steak salad from the March 2013 issue of Bon Appetit calls for two of my favourite things about spring: the barbecue and chives. A juicy grilled steak is served with a hearty salad of crispy sliced potatoes, cucumbers, radishes, greens and pickled red onions—all topped with a zesty dressing made with sour cream, horseradish and chives.

Avoiding Additives and Preservatives

The ingredients in this recipe that may contain additives and preservatives include the red wine vinegar, sour cream and horseradish. Look for a red wine vinegar with no added sulfites, such as Eden organic. Check the label on your sour cream for additives and keep in mind that lower-fat versions can contain more artificial ingredients. I have never been able to find prepared horseradish that does not contain sulfites, so I grate my own from my stash of home-grown horseradish roots.

Make the pickled onions first

Thinly slice the potatoes in a food processor with with a mandoline

Pickled onions, radishes and cucumbers ready for the salad

Cook the potatoes until crispy

Be sure to let the steak rest before serving

Steak salad with horseradish dressing

Ingredients:

Pickled Red Onions

2 tablespoons (30 ml) red wine vinegar

½ teaspoon (2 ml) kosher salt

½ small red onion, thinly sliced

Horseradish Dressing

½ cup (125 ml) sour cream

3 tablespoons (45 ml) prepared horseradish

1 tablespoon (15 ml) chopped fresh chives

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) red wine vinegar

Kosher salt, freshly ground pepper

Steak Salad

2 tablespoons (30 ml) olive oil, divided

1 1-pound (500 g) rib-eye, flank, or skirt steak

Kosher salt, freshly ground pepper

12 ounces (350 g) fingerling potatoes, thinly sliced

½ English hothouse cucumber, thinly sliced

6 radishes, cut into thin wedges

2 cups (500 ml) greens (such as arugula or torn Bibb lettuce leaves)

Preparation:

Onions

Bring vinegar, salt, and 1 cup (250 ml) water to a boil in a small saucepan. Remove from heat. Stir in onion. Let cool. Drain before serving.

Horseradish Dressing

Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper.

Steak Salad

Heat 1 tablespoon (15 ml) oil in a large skillet, preferably cast-iron, over medium-high heat.

Season steak with salt and pepper. Cook over medium-high heat until cooked to desired

doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.

While steak rests, wipe out skillet and heat remaining 1 tablespoon (15 ml) oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.

Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions. Serves 4.

From the March 2013 issue of Bon Appetit

This great recipe from Lucy Waverman uses one of my favourite spring herbs, tarragon, which is a terrific complement to chicken. Shallots, fresh mushrooms, and a delicious sauce boost the flavour even further. I used cremini, oyster, shiitake and Portobello mushrooms, but you can use any mixture. Try to use at least four different kinds, which will add complexity to the sauce.

Avoiding Additives and Preservatives

Look for butter with a single ingredient—cream. I used Imagine brand organic chicken stock and balsamic vinegar with no added sulfites. Instead of soy sauce, use tamari.

Sprinkle chicken with tarragon, salt and pepper

Sear chicken on top of the stove

Remove chicken and then saute mushrooms

The mushrooms will reduce in volume as they release their liquid

Add sauce ingredients and return chicken to pan

When chicken is done, remove it and let it rest while you add butter to finish the sauce

Pan-roasted chicken with mushrooms

Ingredients:

4 boneless chicken breasts, skin on, about 8 ounces (250 grams)

Salt and freshly ground pepper

1 ½ tablespoons chopped fresh tarragon

2 tablespoons olive oil

1 tablespoon butter

¼ cup chopped shallots

1 ½ pounds mixed mushrooms

1 tablespoon chopped garlic

¾ cup chicken stock

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

2 tablespoons cold butter cut in pieces

2 tablespoon chopped chives

Preparation:

Preheat oven to 400 F.

Season the chicken with salt, pepper and 1 teaspoon of tarragon. Heat the oil and butter in a large ovenproof skillet. Sear the chicken over medium-high heat for 3 minutes on each side or until golden. Remove chicken from skillet and set aside.

Add shallots to skillet and return to heat. Sauté for 1 minute, then add mushrooms, garlic and remaining tarragon. Sauté for an additional 5 minutes or until mushrooms exude their juice and the juice begins to evaporate. Immediately add stock, balsamic vinegar and soy sauce. Boil together for 1 minute to combine flavours.

Return the chicken to the skillet and place in the oven for 20 to 30 minutes (depending on thickness) or until juices are clear. Remove chicken and keep warm. Stir in butter, piece by piece, until incorporated, with the pan off the heat.

Place the mushrooms and sauce on a serving plate and set the chicken on top. Garnish with chives.

From Lucy Waverman

This delicious stir-fry from the March 2013 issue of Bon Appetit is ready in about 30 minutes. The trick is to prepare everything—the sauce, meat and vegetables—before you start to cook. I microwaved the sprouts and carrots for a few minutes to partially cook them, and I also threw in some baby bok choy that was in the fridge.

Avoiding Additives and Preservatives

I have never been able to find oyster sauce without additives and preservatives, so I make my own by combining 3 tablespoons of tamari with 2 tablespoons of sugar and 3 teaspoons of cornstarch. Use tamari instead of regular soy sauce, and an all-natural rice vinegar such as Marukan brand.

Assemble your ingredients before starting to cook

Cut the steak into thin strips

Brown the sprouts before steaming

Sear the steak

Add sauce and all ingredients back to pan

Brussels sprouts and steak stir-fry

Ingredients:

3 tablespoons oyster sauce

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

4 tablespoons vegetable oil, divided

1 pound Brussels sprouts, halved

8 ounces flank or skirt steak, thinly sliced against the grain

Kosher salt

4 scallions, whites chopped, greens sliced

3 garlic cloves, sliced

2 tablespoons chopped peeled ginger

2 medium carrots, peeled, thinly sliced on a diagonal

1 Fresno chile or jalapeño, sliced into rings

Steamed rice (for serving)

Preparation:

Whisk oyster sauce, soy sauce, vinegar, and ¼ cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussels sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes.

Turn and cook until nearly cooked through, about 30 seconds. Add to Brussels sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussels sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

From the March 2013 issue of Bon Appetit

Chicken thighs are among my favourite things to make for a quick and easy weeknight supper. In this recipe from the April 2013 issue of Martha Stewart Living you roast chicken thighs, tomatoes, olives, shallots and thyme together on a baking sheet. While the chicken is resting, return the other ingredients to the oven and roast until they are golden brown. The final touch is a garnish of feta and fresh mint.

Avoiding Additives and Preservatives

The olives and feta may contain additives and preservatives. I used President’s Choice green olives stuffed with garlic and a feta cheese with all-natural ingredients.

Toss ingredients together in a bowl

Arrange on a baking sheet

Roasted chicken thighs with tomatoes, olives and feta

Ingredients:

8 bone-in, skin-on chicken thighs (about 2 ½ pounds)

3 tablespoons extra-virgin olive oil

1 pint grape tomatoes, halved lengthwise

½ cup pitted Spanish olives

6 medium shallots, halved lengthwise and peeled (about 6 ounces)

3 sprigs fresh thyme

Coarse salt and freshly ground pepper

Fresh mint leaves, for garnish

Feta cheese, crumbled, for garnish

Preparation:

Preheat oven to 375 degrees. Combine chicken, oil, tomatoes, olives, shallots, and thyme in a large bowl. Season with salt and pepper and toss. Transfer to a rimmed baking sheet and spread chicken mixture, skin side up, in a single layer. Roast until a thermometer inserted into thickest parts of the thighs (do not touch bones) reaches 165 degrees, 35 to 40 minutes.

Transfer chicken to a platter and loosely cover with foil. Return vegetables to oven and roast until golden brown in places, about 10 minutes more. Transfer vegetables and accumulated juices to platter with chicken, and season with salt and pepper. Garnish with mint and feta. Serves 4.

From the April 2013 issue of Martha Stewart Living

This is an extremely flavourful dish that is light and easy to make. Cilantro, ginger, garlic, chiles, lime and coconut milk are combined into a delicious Thai-style paste that is then tossed with cooked rice. The rice forms the base for the fish and snow peas, which are steamed in the oven. This recipe from Jamie Oliver’s Cook with Jamie calls for sea bass, but you could use any kind of fish of seafood. I used halibut, and it was delicious.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and look for a brand of sesame oil and coconut milk that are additive-free.

Coconut milk is the base for the Thai paste

Combine the paste with cooked basmatic rice

Place the fish and snow peas on top of the rice, cover and steam in oven

Steamed Thai-style fish with rice

Ingredients:

For the Thai paste

2 large bunches fresh coriander, leaves picked and stalks reserved

2 thumb-sized pieces fresh ginger, peeled

3 cloves garlic, peeled

2 fresh red chiles, halved and deseeded

2 teaspoons sesame oil

6 tablespoons soy sauce

Juice and zest of 2 limes

400 ml light coconut milk

For the fish and rice

400 g basmati rice

Sea salt

Freshly ground black pepper

4 x 170 g sea bass fillets, or other fish, pinboned and skin scored

1 handful sugar snap peas

1 bunch spring onions, outer leaves discarded, trimmed and finely sliced

1-2 fresh red chiles, deseeded and finely sliced

1 lime, quartered

Preheat the oven to 200ºC/400ºF. In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chiles, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.

Cook your rice in salted, boiling water until it’s just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top, scatter over the sugar snap peas, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chile and the other half of the coriander leaves. Divide between your plates with a wedge of lime. Serves 4.

From Cook with Jamie

The April 2013 issue of Food and Wine features pasta recipes, and this puttanesca—made with sun-dried tomatoes and a fresh hot chile—is spectacular. Olives, capers, anchovies, chile and garlic are sautéed in olive oil, then combined with almonds, sun-dried tomatoes and crushed canned tomatoes. Cook the pasta until it is almost done and then add it to the sauce, with some reserved pasta water (the recipe suggests adding three cups of water—I added far less, as I didn’t want a runny sauce). Stir in fresh herbs, add a spritz of lemon zest and juice and you have a puttanesca that is every bit as good as the one made by your favourite trattoria.

Avoiding Additives and Preservatives

I was very excited to finally find sun-dried tomatoes packed in oil that did not contain additives or preservatives. The brand is Allessia and I found them at the Bloor Street Market. Check the ingredients of your olives—I used President’s Choice green olives stuffed with garlic, which are all-natural. Unico capers, anchovies and crushed tomatoes don’t contain additives or preservatives. Make sure your almonds are preservative free and look for a white wine with a sulfite content of less than 10 parts per million. Finally, be sure to squeeze your own lemon juice—the concentrates are bitter and contain chemicals.

Saute the olives, chile, capers, garlic and anchovies

Add the sun-dried and crushed tomatoes

Add the slightly undercooked pasta and some pasta water

Fresh chile puttanesca

Ingredients:

¼ cup extra-virgin olive oil, plus more for drizzling

3 ounces green olives, such as Castelvetrano, pitted and chopped (½ cup)

1 tablespoon plus 1 teaspoon drained capers, chopped

One 2-ounce can anchovy fillets in oil, drained and chopped

1 Fresno chile or jalapeño, seeded and minced

2 garlic cloves, thinly sliced

½ cup chopped oil-packed sun-dried tomatoes

½ cup canned crushed San Marzano tomatoes

¼ cup sliced almonds

1 cup dry white wine

1 pound spaghetti

¼ cup chopped flat-leaf parsley

¼ cup torn basil leaves

½ teaspoon finely grated lemon zest

1 tablespoon freshly squeezed lemon juice

Preparation:

In a large pot, heat the ¼ cup of olive oil. Add the olives, capers, anchovies, chile and garlic and cook over moderately high heat until sizzling. Add the sun-dried and crushed tomatoes and the almonds and cook for 1 minute. Add the wine and cook until reduced by half, about 7 minutes.

Meanwhile, in a large pot of salted boiling water, cook the pasta until pliable but still hard in the center, about 5 minutes. Drain, reserving 3 cups of water.

Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente. Stir in the parsley, basil, lemon zest and lemon juice and serve in bowls with a drizzle of olive oil. Serves 6.

From the April 2013 issue of Food and Wine

If you enjoy hot and spicy stir fries, try this recipe from Food52. Gong Bao chicken, sometimes called Kung Pao chicken, is made with chicken, chiles, peanuts and a variety of other ingredients, depending on the recipe. In this recipe, the deeply satisfying heat comes from dried red chiles and Sichuan peppercorns. Sichuan peppercorns are a hot, fragrant type of dried peppercorn that, when ground, is one of the ingredients used to make five-spice powder. Once you assemble your ingredients, this dish cooks in less than 15 minutes. I served it with steamed rice and sautéed baby bok choy.

Avoiding Additives and Preservatives

I didn’t have Chinese cooking wine, so I used a sweet rice cooking wine made by Kikkoman. I also substituted balsamic vinegar (with no sulfites added) for the Chinese dark vinegar. Use tamari instead of soy sauce, and look for a low-salt brand to reduce the sodium in this dish. I used cashews instead of peanuts and they worked just fine.

Assemble your ingredients before you start to cook

Partially cook the chicken and remove from pan

Stir fry the chiles, peppercorns, garlic, ginger and scallions

Return chicken to pan and add sauce

Gong Bao chicken with steamed rice and baby bok choy

Ingredients:

2 chicken thighs, deboned and cut into 1/2-inch (1 cm) cubes (if yours are tiny, you may want to throw in 1-2 more)

½ teaspoon (2 mL) beaten egg

2 teaspoons (10 mL) cornstarch

1 pinch salt

1 teaspoon (5 mL) Chinese cooking wine

2 teaspoons (10 mL) dark soy sauce

2 teaspoons (10 mL) brown sugar

1 tablespoon (15 mL) Chinese dark vinegar

1 tablespoon (15 mL) cornstarch

6 tablespoons (90 mL) of water or stock

½ cup vegetable oil (125 mL)

1 generous handful of peanuts

2 green onions, chopped into 1-inch (2.5 cm) lengths

4 garlic cloves, skin removed, smashed and chopped

6 slices of ginger

8 red dried chiles, chopped

4 teaspoons (20 mL) Sichuan peppercorns

Preparation:

In a medium bowl, whisk together the egg, cornstarch, salt and wine. Toss with the chicken to coat and set aside. Can be refrigerated for up to 12 hours.

In a small bowl, stir together the soy sauce, brown sugar, vinegar, cornstarch and stock. Set aside.

Add the oil to a large non-stick skillet or wok and heat until shimmering. Add half the chicken and cook, stirring frequently, until half-cooked, about 2 minutes. Remove chicken with a slotted spoon and set aside on a plate. Repeat with the rest of the chicken.

Drain off all but 2 tbsp (30 mL) of oil in heated wok, throw in chiles, peppercorns, garlic, ginger and spring onion; stir-fry until fragrant, about 2 minutes; add peanuts and stir-fry for another 1-2 minutes.

Return chicken to pan and stir-fry for about 2 minutes. Add the reserved sauce and simmer until the sauce thickens and the chicken is cooked through, about 3 minutes.

Garnish with ground Sichuan pepper; serve with rice. Serves 2.

From The Food52 Cookbook, Volume 2

This recipe from the March 2013 issue of Chatelaine is another quick weeknight supper. Slice a pork tenderloin into half-inch rounds and then pound flat. Quickly sear the pork in a skillet, remove it, and then make a quick pan sauce with marmalade, soy sauce and chili flakes. Return the pork to the pan, toss in some sliced oranges, heat through, and you’re done. This would be great served with rice – I served it with roasted sweet potatoes and steamed broccoli.

Avoiding Additives and Preservatives

The two ingredients in this recipe that may contain additives and preservatives are the marmalade and the soy sauce. I used Wilkin & Sons Tiptree pure orange marmalade and tamari, which is preserved with alcohol instead of the sodium benzoate used in most soy sauces.

Slice oranges

Slice pork tenderloin and pound flat

Sear the pork until browned and just cooked through

Make the pan sauce, return the pork to the pan and add the oranges

Pork a l'orange

Ingredients:

1 orange

1 large pork tenderloin

¼ tsp salt

¼ tsp pepper

1 tbsp canola oil

3 tbsp marmalade

2 tbsp light soy sauce

¼ tsp hot-red-chili flakes

2 green onions, thinly sliced

Preparation:

Cut orange in half, then slice into thin half-moons. Stack and cut into quarters. Set aside.

Slice pork into 1/2-in. rounds. Sprinkle both sides of meat with salt and pepper.

Heat a large non-stick frying pan over medium-high. Add oil, then meat. Cook until lightly browned, 2 to 3 min per side. If meat is browning too quickly, reduce heat to medium. Transfer to a plate. Cover meat loosely with foil to keep warm.

Add marmalade, soy and chili flakes to pan. stir until saucy, 1 minute. Add orange, pork and juices to pan and cook until meat is warmed through, about 2 minutes Transfer meat and orange to plates and spoon sauce overtop. Sprinkle with green onions. Serve with rice. Serves 4.

From the March 2013 issue of Chatelaine