New Finds


This excellent dish from Food and Drink is simple to make and yields terrific flavour. Place garlic, butter, brown sugar, orange zest and juice in a baking dish, add the chicken, rub the chicken with coriander and bake. The result is tender chicken and a delicious orange and garlic sauce.

Avoiding Additives and Preservatives

Butter can sometimes contain colour, so look for a brand that contains only cream. Check the label on the coriander to make sure it does not contain colour or anti-caking agents.

Place ingredients in glass baking dish

Bake until chicken is done

Roasted chicken legs with orange and garlic

Ingredients:

8 whole cloves garlic, peeled and lightly crushed

2 tbsp (30 ml) unsalted butter

1 tbsp (15 ml) brown sugar

1 medium navel orange

4 chicken legs, about 10 oz (300 g) each

Salt and freshly ground black pepper

1 tsp (5 ml) ground coriander

3 tbsp (45 ml) water, plus more, hot, if needed

Preparation:

Preheat oven to 300°F (150°C).

In a large glass baking dish, add garlic, butter and brown sugar. Using a vegetable peeler, remove 4 large strips of zest from orange and add to dish. Halve the orange and squeeze juice into dish; add halves.

Place chicken legs in dish and generously season with salt and pepper. Divide the coriander between the 4 legs, rubbing it into the skin.

Cover dish tightly with foil and bake for 1 hour.

Remove from oven and increase heat to 450°F (230°C). Remove foil, baste the chicken legs with cooking liquid, stir in 3 tbsp (45 ml) water and return uncovered to heated oven.

Continue cooking until chicken is golden, about 20 to 25 minutes, checking occasionally to avoid burning.

Remove chicken from dish. Carefully squeeze any residual juice from orange halves into cooking juices. Remove orange zest. Using the back of a fork mash up the garlic cloves. Stir the sauce to combine and pour over chicken legs. If needed add 1 tbsp (15 ml) hot water to dish to loosen sauce. Serves 4.

From the Winter 2017 issue of Food and Drink

This is another great recipe from Bonnie Stern’s More HeartSmart Cooking that is tasty and is only 167 calories per serving. You can serve this as a main course or as an appetizer, using the sauce as a dip.

Avoiding Additives and Preservatives

Use shrimp with only salt added and make sure the bread you use has no additives or preservatives. I used Ace bread. Use fresh lemon juice and a balsamic vinegar with only naturally occurring sulfites. I use Acetia la Bonissima Balsamic Vinegar of Modena, which is imported by Sarafino.

Toss shrimp with oil, garlic, rosemary, salt and pepper

Assemble ingredients for hot garlic sauce

Lightly breaded shrimp with hot garlic sauce

Ingredients:

Shrimp

1.5 lbs (750 g) large shrimp, peeled and deveined

2 tsp (10 ml) olive oil

2 cloves garlic, minced

1 tsp (5 ml) chopped fresh rosemary, or a pinch dried

¼ tsp (1 ml) salt

½ tsp (2 ml) pepper

2 cups (500 ml) fresh whole wheat or white breadcrumbs

Hot Garlic Sauce

1 tbsp (15 ml) olive oil

2 cloves garlic, finely chopped

¼ tsp (1 ml) hot red pepper flakes

2 tbsp (30 ml) lemon juice

2 tbsp (30 ml) balsamic vinegar

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

¼ cup (45 ml) chopped parsley

Preparation:

In bowl combine 2 tsp (10 ml) olive oil, minced garlic, rosemary, salt and pepper. Toss with shrimp.

Place breadcrumbs in large, flat dish. Dip shrimp in crumbs and pat crumbs in gently on both sides. Arrange shrimp in single layer on baking sheet(s) lined with parchment paper or non-stick foil.

In small saucepan, warm 1 tbsp (15 ml) olive oil with chopped garlic and hot pepper flakes. Add lemon juice, vinegar, salt and pepper. Remove from heat.

Just before serving, cook shrimp in preheated 425 F (220 C) oven for 6 to 10 minutes or until just cooked through.

Drizzle sauce over shrimp, sprinkle with parsley and serve. Serves 6-8.

From More HeartSmart Cooking by Bonnie Stern

This delicious recipe from Bonnie Stern’s More Heartsmart Cooking has lots of flavour from spices and roasted garlic but doesn’t have lot of fat. To flatten the chicken breasts, place them between two pieces of plastic wrap and pound with the smooth end of a meat tenderizer. Unlike regular couscous — small grains of durum wheat — Israeli couscous is a toasted pasta shaped in tiny balls, about the size of small peas.

Avoiding Additives and Preservatives

Make sure the orange juice concentrate and spices have no preservatives added.

Pound chicken breasts until they are a half-inch thick, marinate and then grill

Flattened Cumin-Grilled Chicken Breasts with Garlic Israeli Couscous

Ingredients:

Chicken

6 skinless, boneless single chicken breasts, 4 oz/125 g each

1 tbsp (15 ml) olive oil

2 tbsp (30 ml) orange juice concentrate

1 tsp (5 ml) ground cumin

2 cloves garlic, minced

½ tsp (2 ml) salt

½ tsp (2 ml) pepper

Israeli Couscous

4 cups (1 L) chicken stock

8 oz (250 g) Israeli couscous

1 head roasted garlic

Salt and pepper to taste

Preparation:

To roast garlic, trim about ¼ inch/5 mm off the top of a garlic head. Place the garlic cut side down on a foil-lined baking sheet and roast at 400 F/ 200 C for about 40 minutes or until tender. Gently squeeze the garlic out of the skins.

Remove filets from chicken breasts (freezing them for stir-fries or chicken fingers). Pound remaining pieces of chicken until about ½ inch / 1 cm thick

In small bowl, combine olive oil, juice concentrate, cumin, minced garlic, salt and pepper. Rub mixture into chicken breasts. Marinate for 10 minutes or up to overnight in refrigerator.

Grill chicken breasts on lightly oiled barbecue or grill pan for a few minutes per side — 3 to 5 minutes, or just until cooked through.

Meanwhile, to prepare couscous, bring chicken stock to boil. Add couscous and cook for 10 minutes, or until tender.

Stir garlic paste or pesto sauce into couscous. Taste and season with salt and pepper. Place couscous in serving dish and arrange chicken on top. Serves 6.

From More Heartsmart Cooking

This tasty recipe from Canadian Living gets its heat from Thai bird’s-eye peppers, which are tiny but pack a powerful punch. To tone down the heat, reduce the amount of minced pepper you add to the dish and use for a garnish.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Cock fish sauce, which are both additive-free.

Brown the pork

Remove pork and saute green beans, garlic, ginger and Thai pepper

Return pork to pan and add vinegar, fish sauce and brown sugar

Pork and chili pepper bowl

Ingredients:

1 Thai bird’s-eye pepper, halved crosswise

1 lb (450 g) lean ground pork

Pinch salt

2 tablespoons (30 ml) vegetable oil

2 cups (500 ml) green beans, cut in 1/2-inch pieces

3 cloves garlic, minced

4 teaspoons (20 ml) grated fresh ginger

1 tablespoon (15 ml) unseasoned rice vinegar

1 teaspoon (5 ml) fish sauce

½ teaspoon (2.5 ml) packed brown sugar

4 eggs (optional)

½ cup (125 ml) chopped fresh cilantro (optional)

2 green onions, sliced (optional)

Preparation:

Mince half of the Thai pepper; thinly slice remaining half. Set aside.

In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.

In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp (30 ml) water; cook, stirring, until heated through, about 2 minutes. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

To top with a fried egg (before garnishing with cilantro and green onions), wipe pan clean and heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.

Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions and remaining Thai pepper. Serves 4.

From Canadian Living

I always like to get a cookbook for Christmas, and this year I was happy to receive the latest from the Barefoot ContessaCooking for Jeffrey. This is the first recipe I’ve tried, and it’s a winner! Onion and fennel are sautéed with sausage and spices, simmered in a tomato-cream sauce, tossed with cooked pasta and baked. You can also make it ahead.

Avoiding Additives and Preservatives

Look for sausages, Parmesan, tomato paste and spices with no colour or preservatives added. I used a white wine from Niagara-on-the-Lake’s Frogpond Farm organic winery that contains only naturally occurring sulfites.

Saute fennel, onion and sausage

Toss cooked pasta with sauce and press into baking dish, topping with Parmesan

I refrigerated the dish for several hours and then baked it until it was heated through and brown on top

Ingredients:

3 tbsp (45 ml) olive oil

3 cups (750 ml) chopped fennel (1 large bulb)

1½ cups (375 ml) chopped yellow onion

1¼ lb (565 g) sweet or hot Italian sausage, casings removed

2 tsp (10 ml) minced garlic

½ tsp (2.5 ml) whole fennel seeds, crushed with a mortar and pestle

½ tsp (2.5 ml) crushed red pepper flakes

Kosher salt and freshly ground pepper

1 cup (250 ml) dry white wine

1 cup (250 ml) heavy cream (whipping cream)

2/3 cup (150 ml) half-and-half

2 tbsp (30 ml) tomato paste

1 lb (454 g) dry rigatoni

½ cup (125 ml) chopped parsley leaves

1 cup (250 ml) freshly grated Parmesan cheese, divided

Preparation:

Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp (10 ml) salt and 1 tsp (5 ml) black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.

Meanwhile, bring a large pot of water to a boil, add 2 tbsp (30 ml) salt and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and ½ cup (125 ml) of the Parmesan. Press into a large shallow baking dish, sprinkle with remaining Parmesan and serve. To make ahead, refrigerate for up to a day and then bake for 30 minutes at 375 degrees F (190 C).

From Cooking for Jeffrey by Ina Garten

Even if you don’t want to make the pork chops in this recipe, be sure to try the roasted peppers and onion, which are tossed with oil and herbs, topped with feta cheese and roasted until tender. They are delicious! The pork chops are also great — just be sure not to overcook them.

Avoiding Additives and Preservatives

Check the labels of the Italian herb seasoning and feta to make sure they don’t contain colour or preservatives. Look for a brand of balsamic vinegar that contains only naturally occurring sulfites. I use PC old-fashioned Dijon mustard, which is all-natural.

Toss peppers and onion with herbs and oil, top with feta and roast

Sprinkle chops with salt and pepper before cooking

Honey balsamic pork chops with roasted peppers

Ingredients:

1 red onion, cut in 2-inch (5 cm) pieces

2 red peppers, cut in 2-inch (5 cm) pieces

4 teaspoons (20 ml) olive oil

1 ½ teaspoon (7.5 ml) Italian herb seasoning

½ teaspoon (2.5 ml) salt and pepper

1/3 cup cubed feta cheese (about 50 g)

2 tablespoons (30 ml) liquid honey

1 tablespoon (15 ml) balsamic vinegar

2 cloves garlic, finely grated or pressed

2 teaspoons (10 ml) Dijon mustard

4 bone-in centre-in pork loin chops (about 850 g total)

2 tablespoons (30 ml) chopped fresh parsley

Preparation:

In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F (218°C) oven, turning once, until veggies are tender and golden, about 20 minutes.

Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes.

Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.

Divide pork and vegetables among 4 serving plates; sprinkle with parsley. Serves 4.

From Canadian Living

If you’re tired of your roast chicken recipe, try this new take on it from Food and Wine. Remove the backbone of the chicken, flatten it and brown, skin-side down, in a skillet on top of the stove. Then roast it in the oven. Meanwhile, roast carrots and mushrooms and toss with farro, a hearty grain similar to barley.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and make sure the nuts do not contain preservatives.

Remove backbone from chicken, flatten and brown, skin-side down

Toss vegetables together and roast

Roast chicken in oven and let it rest before carving

Mix roasted vegetables with cooked farro

Pan-roasted chicken with warm farro salad

Ingredients:

One 4-pound (1.8-kg) whole chicken, backbone removed and chicken cut in half

5 tablespoons (75 ml) extra-virgin olive oil

Kosher salt and pepper

2 tablespoons (30 ml) unsalted butter

3 sage sprigs

½ pound (226 g) small (not baby) carrots

1 pound (454 g) mixed mushrooms, chopped, any tough stems discarded

1 ½ cups (375 ml) farro

1 tablespoon (15 ml) fresh lemon juice, plus wedges for serving

½ cup (125 ml) chopped toasted hazelnuts

Chopped parsley, for garnish

Preparation:

Preheat the oven to 450° F (232° C) Set racks in the middle and lower thirds of the oven. Rub the chicken all over with 2 tablespoons (30 ml) of the olive oil and season with salt and pepper. In a large cast-iron skillet, melt the butter. Add the sage sprigs, then add the chicken, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through.

Transfer the chicken to a cutting board and let rest for 10 minutes. Reserve the pan juices but discard the sage.

While the chicken is cooking, on a rimmed baking sheet, toss the carrots and mushrooms with the remaining 3 tablespoons (45 ml) of olive oil; season with salt and pepper. Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly, then slice the carrots. Transfer the carrots and mushrooms to a large bowl.

Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, 15 to 20 minutes. Drain well. Add the farro to the vegetables along with the lemon juice, half of the hazelnuts and ½ cup (125 ml) of the reserved chicken pan juices; mix well. Transfer to plates, top with the remaining hazelnuts and garnish with parsley. Carve the chicken and serve it with the farro and lemon wedges. Serves 4.

From Food and Wine

This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.

Avoiding Additives and Preservatives

Check the sausage, spices, tomatoes, chickpeas and stock for additives, preservatives and colour. I used “Free From” mild Italian sausage, Imagine stock, Blue Menu chickpeas and Unico tomatoes.

Use any kind of sausage you like

Brown sausage and vegetables

Add tomatoes, spices, chickpeas, stock and simmer

Ingredients:

1 lb. (500 g) fresh turkey sausage or any sausage you like

1 tsp (5 ml) vegetable oil

1 onion, chopped

4 cloves garlic, minced

1 large carrot, chopped

1 stalk celery, chopped

2 jalapeno peppers, sliced thinly or chopped

1 tsp (5 ml) ground cumin

½ tsp (2 ml) ground coriander

½ tsp (2 ml) paprika

¼ tsp (1 ml) chili powder

¼ tsp (1 ml) pepper

1 19 oz (540 ml) can tomatoes or chopped tomatoes

1 19 oz (540 ml) can chickpeas

3 cups (750 ml) chicken stock

¼ cup (50 ml) fresh coriander or parsley, chopped

1 avocado

2 limes

Preparation:

Remove casings from sausage; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot, and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.

Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes (breaking up with a spoon if using whole tomatoes). Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 tbsp (25 ml) of the fresh coriander. Cover and simmer for 20 minutes.

Halve avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from one of the limes and toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining coriander. Makes 8 servings.

From Canadian Living’s Best Soups and Stews

This recipe from Food and Wine calls for marinated artichoke hearts and meaty green olives. After browning the chicken thighs, transfer to a baking dish and scatter artichoke hearts, olives, garlic, lemon slices and thyme on top. Bake and serve!

Avoiding Additives and Preservatives

Look for artichoke hearts and olives that are preservative-free. I use Imagine brand stock and Cock brand fish sauce.

Olives, lemon, garlic and marinated artichoke hearts flavour this dish

Flatten chicken and brown, skin side down

Place chicken in baking dish and scatter other ingredients on top

Braised chicken thighs with marinated artichoke hearts

Ingredients:

8 skin-on, bone-in chicken thighs (3 ¾ pounds/1.7 kg)

Sea salt and pepper

1 tablespoon (15 ml) extra-virgin olive oil

15 ounces (425 g) marinated artichoke hearts, plus ¼ cup (60 ml) brine from the jar

1 cup (250 ml) green olives

1 head of garlic, halved crosswise

1 lemon, thinly sliced

6 thyme sprigs

1 cup (250 ml) chicken stock or low-sodium broth

½ cup (125 ml) semidry sherry, such as amontillado

1 tablespoon (15 ml) Asian fish sauce

Preparation:

Preheat the oven to 375° F (190° C). Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.

Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon (5 ml) of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.

Uncover and increase the oven temperature to 400° F (204° C) Roast the chicken for 15 minutes longer, until the skin is crisp.

Discard the thyme. Transfer to plates and serve. Serves 4-6.

From Food and Wine

This luscious pasta from Bon Appetit is definitely dinner party-worthy. Cook prosciutto until crisp, brown mushrooms, add shallots, thyme and stock and simmer. Add the cooked pasta and some of the prosciutto, add cream and butter and serve, topping with more thyme and prosciutto. Enjoy!

Avoiding Additives and Preservatives

Make sure the prosciutto does not contain preservatives. I use Imagine brand chicken stock.

Cook prosciutto until crisp

Brown mushrooms, add shallots, thyme and stock and simmer

Toss with pasta, cream, butter and serve, garnished with thyme and prosciutto

Ingredients:

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

2 ounces (57 g) thinly sliced prosciutto (about 6 slices)

1 pound (500 g) mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces

2 medium shallots, finely chopped

1 teaspoon (5 ml) thyme leaves, plus more for serving

Kosher salt, freshly ground pepper

1 cup (250 ml) chicken stock or low-sodium chicken broth

12 ounces (340 g) pappardelle or fettuccine

⅓ cup (75 ml) heavy cream

2 tablespoons (30 ml) unsalted butter

Preparation:

Heat ¼ cup (60 ml) oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

Heat remaining 2 Tbsp. (30 ml) oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. (5 ml) thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add 1 cup (250 ml) pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper. Serves 4.

From Bon Appetit

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