New Finds


This recipe from Real Simple is low-calorie (205 per serving) and ready in less than 30 minutes. Whip up a buttermilk-based dressing flavoured with fresh herbs, toss Bibb lettuce with radishes and dressing and top with grilled salmon. Cook’s note: I used tarragon instead of mint and it was delicious. I also added some feta cheese to the salad.

Avoiding Additives and Preservatives

Use an all-natural or homemade mayonnaise.

Make the herb-buttermilk dressing

Toss Bibb lettuce and radishes with dressing

Grill the salmon

Place salmon on top of salad and drizzle with more dressing

Ingredients:

1 16-oz. (454 g) skin-on salmon fillet, about 1 inch (2.5 cm) thick

¾ teaspoon (3 ml) kosher salt, divided

¾ teaspoon (3 ml) freshly ground black pepper, divided

1 teaspoon (5 ml) olive oil

¼ cup (60 ml) buttermilk

3 tablespoons (45 ml) mayonnaise

3 tablespoons (45 ml) finely chopped fresh basil, plus leaves for serving

2 tablespoons (30 ml) finely chopped fresh mint, plus leaves for serving

1 small clove garlic, grated

1 4-oz. (113 g) head Bibb lettuce, leaves torn in half

3 radishes, thinly sliced (about ½ cup/125 ml)

Preparation:

Season salmon with ½ (2.5 ml) teaspoon each salt and pepper.

Heat oil in a large nonstick skillet over medium-high. Cook salmon, skin side down, until opaque and cooked most of the way through, about 7 minutes. Flip and cook to desired doneness, about 3 minutes for medium-well. Transfer to a plate and let rest for 5 minutes. Break into large pieces and discard the skin.

Whisk buttermilk, mayonnaise, chopped basil, chopped mint, garlic, and remaining ¼ teaspoon (1 ml) salt in a small bowl. Toss together lettuce, radishes, basil leaves, mint leaves, and remaining teaspoon pepper in a large salad bowl. Top with salmon and drizzle with dressing. Serves 4.

From Real Simple

This excellent recipe from Food and Wine is based on a recipe from Mamma Agata’s, a culinary school on Italy’s Amalfi Coast. Sear the shrimp with their shells on and set aside. Cook the shallots, potatoes and garlic and then add the tomatoes. Once the vegetables are cooked, stir the shrimp in and cook for another couple of minutes. Enjoy!

Avoiding Additives and Preservatives

Fresh and frozen shrimp are often treated with preservatives. I use frozen shrimp with only salt added. Look for a white wine with only naturally occurring sulfites. I used one from Frogpond Farm organic winery in Niagara-on-the-Lake.

This recipe uses shell-on shrimp, potatoes, tomatoes and basil

Sear shrimp and set aside

Cook potatoes until they start to brown

Add tomatoes and shrimp

Shrimp with potatoes and tomatoes

Ingredients:

1 pound (454 g) head-on jumbo shrimp

6 tablespoons (90 ml) extra-virgin olive oil, divided

2 medium shallots, minced (about 1/3 cup/75 ml)

1 ½ teaspoons (7 ml) seeded minced serrano chile (about 1 medium)

2 teaspoons (10 ml) dried oregano

13 ounces (369 g) baby Yukon Gold potatoes, quartered (about 2 cups/500 ml)

1 garlic clove, thinly sliced (about 1 teaspoon/5 ml)

½ cup (125 ml) white wine

3 cups (750 ml) ripe cherry tomatoes (about 1 pound/454 g)

1 ¼ (6 ml) teaspoon kosher salt

¼ teaspoon (1 ml) ground white pepper

½ cup (125 ml) torn fresh basil

Preparation:

Using a knife, make a ¼-inch-deep (0.62 cm) cut along the back of each shrimp shell from head to tail. Leave shell and head intact. Using a small moistened paper towel and a paring knife, remove and discard the vein. Pat shrimp dry and set aside.

Heat ¼ cup (60 ml) oil in a very large skillet over medium-high until shimmering and very hot. Add shrimp, and sear until shells are scorched, about 1 minute. Transfer shrimp to a plate.

Reduce heat to medium. Add shallots, chile, and oregano, and sauté until shallots are sizzling, about 30 seconds. Add potatoes and garlic, cover, and cook, shaking pan often, until edges of potatoes begin to brown, about 5 minutes. Uncover, add wine, and cook, stirring occasionally, until liquid is nearly evaporated, 5 to 6 minutes.

Add tomatoes, cover, and cook until tomatoes start to split and release their juices and potatoes are tender, about 8 minutes. Add shrimp, and cook, turning occasionally, until shrimp are cooked through and tomatoes are soft, 2 to 3 minutes. Season with salt and white pepper; stir in basil. Divide among 4 shallow bowls, drizzle with remaining 2 tablespoons oil, and serve. Serves 4.

From Food and Wine

This recipe from Canadian Living is great for a quick weeknight supper. Cook green beans and mini potatoes until tender and then toss with a chive caper vinaigrette. Rub the chops with oil, caraway seeds, salt and pepper and quickly pan fry.

Avoiding Additives and Preservatives

I use Unico capers and President’s Choice Old-Fashioned Dijon, which are both additive-free.

Rub caraway mixture onto chops

Make vinaigrette

Toss cooked beans and potatoes with vinaigrette

Potato salad with pork rib chops

Ingredients:

4 cups (1 L) green beans, trimmed

12 oz (365) g mini potatoes (about 24)

4 bone-in pork rib chops (¾ inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ teaspoons (7.5 ml) toasted caraway seeds, crushed

½ teaspoon (2.5 ml) each salt and pepper

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (22.5 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey

Preparation:

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Chive Caper Vinaigrette: Meanwhile, in small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Assembly: In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork. Serves 4.

From Canadian Living

Now that it looks like spring may make an appearance this year after all, it’s time to tuck into the season’s best vegetable, asparagus. This recipe from Lynn Crawford’s Farm to Chef: Cooking Through the Seasons is simple, but it is colourful, tasty and lets the flavour of the asparagus shine through. Chef’s note: If you don’t want to grill the spring spears, roast them in a 425 F (218 C) oven for 10-15 minutes.

Avoiding Additives and Preservatives

Everything in this recipe is additive-free.

Toss asparagus with oil, salt and pepper

Mix topping ingredients together

Grill or roast asparagus until tender and starting to brown

Grilled asparagus with cherry tomato topping

Ingredients:

Asparagus

1 ½ lbs (675 g) asparagus, trimmed

2 tbsp (30 ml) extra-virgin olive oil

Kosher salt and cracked black pepper

Topping

1 ½ cups (375 ml) tri-coloured cherry tomatoes

1 tbsp (15 ml) extra-virgin olive oil

3 large basil leaves, torn

Pinch of red pepper flakes

Kosher salt and cracked black pepper

Preparation:

Toss asparagus with oil, season lightly with salt and pepper and grill until fork-tender and nicely charred.

Toss together tomatoes, oil, basil and red pepper flakes until well mixed.  Season to taste with salt and pepper. Let rest at room temperature for 15 minutes to allow flavours to meld.

Top asparagus with cherry tomato mixture and serve. Serves 6.

From Farm to Chef: Cooking Through the Seasons

We love fajitas and this great recipe from the New York Times produces warm tortillas filled with seasoned steak, onion, peppers, salsa fresca and salty cheese. Marinate the steak early in the day and make the salsa fresca before you start to cook so the flavours have a chance to blend. Quickly sear the steak in a pan or on the grill, let it rest, then slice it. Sauté onion and peppers until soft and caramelized. Pile everything into a warm tortilla and add lettuce (I used arugula), the salsa and a salty cheese (I used feta).

Avoiding Additives and Preservatives

I use Eden Organic red wine vinegar, which has no added sulfites. Use fresh lime juice and check your spices for colour or anti-caking agents. Lea & Perrins Worcestershire sauce is additive free. I used Tre Stelle feta and Lawash Bakery flatbread instead of tortillas.

Let salsa fresca stand for 30 minutes so flavours can blend

Marinate steak before grilling

Cook onions and peppers with spices until tender

Let grilled steak rest before slicing

Place steak and vegetables in tortilla and top with salsa, greens and cheese

Ingredients:

Salsa Fresca

¼ small white or red onion, minced

1 teaspoon (5 ml) red wine vinegar

1 pound (454 g) fresh, ripe tomatoes, finely chopped

1 to 3 jalapeño or serrano chiles, to taste, minced (and seeded, if you would like a milder salsa)

4 tablespoons (60 ml) chopped fresh cilantro, more to taste

1 to 3 teaspoons (5 to 15 ml) fresh lime juice (optional)

Salt to taste

Fajitas

1 tablespoon (15 ml) cumin seeds, lightly toasted and ground

1 teaspoon (5 ml) chipotle or ancho chile powder

1 teaspoon (5 ml) salt, more to taste

1 ¼ pounds (567 g) flank or skirt steak

Zest of 1 lime (2 teaspoons/10 ml)

¼ cup (60 ml) fresh lime juice

¼ cup plus 2 tablespoons (60 ml plus 30 ml) extra-virgin olive oil

1 tablespoon (15 ml) Worcestershire sauce

4 large garlic cloves, minced

1 large red or yellow onion, halved and sliced

2 red bell peppers (or 1 red and 1 orange or yellow), seeded and sliced ¼ inch (0.64 cm) thick

1 green bell pepper, seeded and sliced ¼ inch (0.64 cm) thick

1 jalapeño or 2 serrano chiles, minced

¼ cup (60 ml) chopped cilantro

4 large flour or 8 corn tortillas

1 teaspoon (5 ml) grapeseed or canola oil

1 romaine heart, cut crosswise into 1-inch (2.54-cm) wide pieces

Salsa fresca, for serving (see recipe)

Queso fresco, for sprinkling

Preparation:

Salsa Fresca

Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.

In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won’t need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen. Makes 2 cups.

Fajitas

Combine 2 teaspoons (10 ml) ground cumin, the chile powder and 1 teaspoon (5 ml) salt. With a sharp knife, cut shallow crosshatched incisions across top and bottom surfaces of steak. Rub spice mix all over surface of steak. (It’s best to wear gloves as the chile powder is hot.) Place steak in a resealable freezer bag.

In a small bowl, whisk together lime juice and zest, ¼ cup (60 ml) olive oil, the Worcestershire sauce and half the garlic. Reserve 2 tablespoons (30 ml) of the marinade and pour the rest into the bag with steak. Seal and move steak around in bag to coat thoroughly. Place on a sheet pan and refrigerate for at least 4 hours and up to 24 hours. Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.

Heat 2 tablespoons (30 ml) olive oil in a large, heavy skillet over medium-high heat. Add onions and cook, stirring, until they soften and begin to color, 4 to 5 minutes. Stir in bell peppers and chile. Cook, stirring, until peppers begin to soften, about 3 minutes.

Lower heat to medium, add remaining garlic and cumin, and salt to taste. Cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons (30 ml) marinade and scrape bottom of pan with a wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Wrap tortillas in foil and warm in a low oven or wrap in a towel and warm in a steamer or in the microwave.

Heat a large cast iron skillet over medium-high heat or prepare a medium-hot grill. Remove meat from marinade and discard marinade. Pat meat dry with paper towels. If using a skillet, heat remaining 1 tablespoon (15 ml) oil in skillet. (If your skillet is not large enough for the steak, cut it in half and cook in batches.) Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into ½ to ¾ inch (1.27 to 1.9 cm) wide strips.

Arrange lettuce on a platter, then place steak next to lettuce. Tip juices from cutting board over meat and sprinkle with remaining cilantro. Serve vegetables on the same platter or separately, along with warm tortillas, salsa and crumbled queso fresco. Serves 4.

From the New York Times

This one-pot chicken dish from the New York Times is simple, quick and very, very tasty. Brown the chicken and then add mushrooms, onions and seasoning. Cook for five minutes and then add wine, tomatoes, stock and parsley. Cover and simmer until cooked through.

Avoiding Additives and Preservatives

Make sure the butter you use does not contain colour. I used white wine from Frogpond Farm winery, which has a sulfite content of less than 10 parts per million. I used Imagine organic chicken stock.

Brown chicken and then cook with mushrooms, onion and seasoning

Add wine and tomatoes and simmer

Chicken Marengo

Ingredients:

1 3-pound (1.5 kg) chicken cut into serving pieces

Salt to taste, if desired

Freshly ground pepper, to taste

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) olive oil

1 ½ cups (375 ml) thinly sliced mushrooms (about ½ pound/250 g)

½ cup (125 ml) finely chopped onion

½ teaspoon (2 ml) finely minced garlic

1 bay leaf

2 sprigs fresh thyme or ½ teaspoon (2 ml) dried

½ cup (125 ml) dry white wine

2 cups (500 ml) cored and cubed red ripe tomatoes, or use canned tomatoes

¼ cup (60 ml) tomato paste

½ cup (125 ml) chicken broth

2 sprigs fresh parsley

Preparation:

Sprinkle the chicken with salt and pepper to taste.

Heat the butter and oil in a heavy skillet over medium-high heat. Add the chicken pieces skin-side down. Cook until golden brown on one side, about five minutes. Turn the pieces and cook on the other side about two minutes. Pour off the fat from the skillet.

Scatter the mushrooms over the chicken. Stir to distribute. Add the onion, garlic, bay leaf and thyme and cook about 5 minutes.

Add the wine and scrape the bottom of the skillet with a wooden spoon to dissolve the brown particles that cling to the bottom of the pan. Add the tomatoes, tomato paste, chicken broth and parsley.

Bring to the boil. Cover and cook 10 minutes. Serve with rice and a tossed green salad. Serves 4.

From the New York Times

So I have a new kitchen toy, the T-fal OptiGrill™ Smart. It’s an indoor grill with sensors that measure the thickness and internal temperature of the food being cooked. It cooks the food to the temperature you want – rare, medium or well done –and notifies you of each stage through beeps and a light that changes colour. It is also equipped with Bluetooth technology, so you can operate it from your phone or tablet.

OptiGrill Smart

It has six settings on its dashboard — burgers, chicken, panini, sausage, red meat and fish — plus settings for seafood and bacon that you can enable from your Bluetooth device. It will also cook frozen food. I was a little skeptical, but it does work! So far I have cooked steak (perfect medium rare), chicken kebabs (juicy), lamb chops, fish, vegetables and panini and all have been great. It’s also fast and easy to clean. It’s not very big so cooking large batches is a bit tricky. But if you don’t have a barbecue and like grilled food, it’s a pretty good option.

This tilapia dish is from OptiGrill’s online recipes. The grill preheated in 5 minutes and cooked the fish perfectly in 8 minutes. To make this without the grill, just bake or broil the fish in the oven until it is done.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar instead of white wine vinegar to avoid sulfites. Use fresh lemon juice, as the concentrates contain additives. I used President’s Choice garlic-stuffed olives.

Brush half of parsley, vinegar, oil, lemon juice and garlic mixture over fish

Add olives, tomatoes and lemon zest to the rest of the mixture

Tilapia with tomato olive relish

Ingredients:

¼ cup (50 ml) finely chopped fresh parsley

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) white wine vinegar

3 garlic cloves, minced

¾ tsp (4 ml) each salt and pepper, divided

4 tilapia fillets, about 5 oz (150 g) each

1 cup (250 ml) seeded and finely chopped tomato

¼ cup (50 ml) finely chopped green olives

1 tsp (5 ml) finely grated lemon zest

Preparation:

Whisk the parsley with the lemon juice, olive oil, vinegar and garlic; divide into two equal portions.

Sprinkle ½ tsp (2 ml) each salt and pepper on both sides of the fillets. Brush one portion of the parsley mixture over the fillets. Stir the remaining parsley mixture with the tomato, olives, lemon zest and remaining salt and pepper; set aside.

Preheat oven or indoor grill. On OptiGrill, cook until the indicator light has changed to orange. In oven, cook the fish until cooked through. Serve the fillets with the tomato mixture on the side. Serves 4.

From OptiGrill Recipes

This side dish from Lynn Crawford’s new cookbook Farm to Chef is colourful and satisfying. Cooked quinoa is topped with sautéed shallot and Brussels sprouts leaves and then garnished with grated pecorino cheese. Healthy and delicious!

Avoiding Additives and Preservatives

Make sure the butter and cheese do not contain colour.

While quinoa is standing, sauté shallots

Add Brussels sprout leaves and cook until leaves are barely wilted

Brussels sprout leaves with pecorino and quinoa

Ingredients:

1 cup (250 ml) uncooked quinoa

2 tbsp (30 ml) olive oil

2 cups (500 ml) water or stock

½ tsp (2 ml) kosher salt

2 tbsp (30 ml) unsalted butter

1 shallot, julienned lengthwise

2 cups (500 ml) Brussels sprout leaves

1 tsp (5 ml) chopped thyme leaves

Kosher salt and cracked black pepper

¼ cup (60 ml) finely grated pecorino cheese

Preparation:

Place quinoa in fine-mesh sieve. Rinse thoroughly with cool water for about 2 minutes, then drain well.

Heat olive oil in a medium saucepan over medium-high heat. Add drained quinoa and cook, stirring often, for about 1 minute to let the water evaporate and toast the quinoa. Stir in water or stock and salt and bring to a rolling boil. Lower heat to a simmer, cover and cook for 10 to 12 minutes, until tender and almost all the liquid has been absorbed.

Remove from heat and let stand, covered, for 5 more minutes. Remove the lid and fluff quinoa gently with a fork. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed. Set aside and keep warm.

In a large skillet over medium heat, melt butter. Add shallot and cook until translucent, about 3 minutes, stirring often. Add Brussels sprout leaves and thyme and cook until leaves are barely wilted, about 5 minutes, stirring frequently. Season to taste with salt and pepper.

Spoon quinoa into a serving bowl, then top with Brussels sprout mixture and pecorino. Serve immediately. Serves 4.

From Farm to Table by Chef Lynn Crawford

This delicious recipe from the New York Times is a cinch to make and is dinner party-worthy. Pickle red onion in vinegar and honey and marinate the chicken in salt, garlic, coriander and black pepper for 30 minutes. Meanwhile, toss sweet potato and a sweet pepper with oil, fresh sage and spices. Place the chicken and veggies on a baking sheet and roast until done. Garnish with the pickled onion and cilantro and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken thighs for 30 minutes

Pickle red onion in vinegar and honey

Place chicken and veggies on sheet pan

Roast until chicken is done and veggies are tender

Garnish with pickled onion and cilantro

Ingredients:

3 tablespoons (45 ml) apple cider vinegar

1 ½ teaspoons (7.5 ml) honey

1 medium red onion, thinly sliced

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) freshly ground black pepper

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

2 ½ tablespoons (37.5 ml) extra-virgin olive oil

12 ounces (340 g) sweet potato (1 large), peeled and cut into ½-inch (1.27 cm) cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 ½ tablespoons (22.5 ml) finely chopped fresh sage

¾ teaspoon (3 ml) sweet paprika

⅛ teaspoon (0.5 ml) cayenne

⅛ teaspoon (0.5 ml) ground allspice

Cilantro leaves, for serving

Preparation:

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon (5 ml) salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees F (220 degrees C). In a large bowl, toss together 2 tablespoons (30 ml) oil, sweet potato, pepper, remaining onion, sage, remaining ½ (2.5 ml) teaspoon salt, paprika, cayenne, and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining ½ tablespoon (7.5 ml) oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. Chicken should rest directly on the baking sheet.

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees F (230 degrees C). Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons (10 ml) liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves. Serves 4.

From the New York Times

This recipe for turkey meatballs from Eat Yourself Skinny is easy to make, spicy and has fewer than 300 calories per serving. You can serve these with rice and veggies or place one or two meatballs on a Boston lettuce leaf, top with red pepper strips and chopped cilantro and eat like a wrap.

Avoiding Additives and Preservatives

I used 4C panko breadcrumbs, Simply Natural Organic Sriracha, tamari (instead of soy sauce), Marukan rice vinegar and President’s Choice Pure Sesame Oil, which are all additive-free.

Make meatballs and bake until cooked through

Meanwhile, make the spicy sauce

Honey Sriracha Glazed Meatballs

Ingredients:

2 lb. (1 kg) lean ground turkey

1 cup (250 ml) whole wheat panko breadcrumbs

2 eggs

¼ cup (60 ml) green onions, chopped

½ tsp. (2 ml) garlic powder

½ tsp. (2 ml) salt

½ tsp. (2 ml) black pepper

For the sauce

¼ cup (60 ml) Sriracha

3 Tbsp (45 ml) reduced-sodium soy sauce

3 Tbsp (45 ml) rice vinegar

3 Tbsp (45 ml) honey

1 Tbsp (15 ml) grated fresh ginger

3 cloves garlic, minced

½ tsp. (2 ml) toasted sesame oil

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls/3.8 cm (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

Bake meatballs for 20 to 25 minutes, or until browned and cooked through.

While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.

Serve immediately over brown rice and top with green onions and a few sesame seeds. Serves 8.

From Eat Yourself Skinny

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