Eye for a Recipe

This is another great recipe from Alison Roman’s new cookbook, Something From Nothing. Season ground pork, brown it and add garlic, fennel seeds and chile flakes. Add stock and simmer for a few minutes before adding cooked pasta. Add the broccoli rabe or kale and simmer until it has wilted. Serve topped with cheese. Cook’s note: In place of the pork, you can use fresh sausage (hot Italian, turkey, chicken), casing removed, leaving out the fennel seed and chile flakes. I used fusilli pasta and omitted the lemon juice.

Avoiding Additives sand Preservatives

Make sure the dried spices don’t contain colour or anti-caking agents. I used Better Than Bouillon for the stock. Genuine Parmesan does not contain colour or preservatives. Look for the name stamped on the rind.

Spicy pork soup with pasta and Parmesan

Ingredients:

1 tbsp (15 ml) olive oil, plus more for drizzling

1 lb (450 g) minced (ground) pork

kosher salt and freshly ground black pepper

4 garlic cloves, thinly sliced

1 tbsp (15 ml) fennel seeds

½ tsp (2.5 ml) chile flakes, plus more to taste

6 cups (1.4 L) chicken or vegetable stock

6-8 oz (175–225 g) dried pasta

1 bunch broccoli rabe or kale, thick stems removed, chopped

Parmesan cheese, for grating or shaving (lots of it)

1 lemon, halved for squeezing (optional)

Preparation:

Heat the olive oil in a large pot over a medium-high heat. Add the pork and season with salt and pepper. Cook, resisting the urge to break it up too much at first. As it browns, break it up into small pieces; some of the pork will get very small (these bits will get very brown and crispy), and some will stay larger, in sausage-like clumps (these will be tender and juicier). Once the pork is about 80 per cent browned to your liking, 8–10 minutes, add the garlic. Continue cooking until the pork is well browned throughout and the garlic is softened and starting to brown around the edges, another 4–5 minutes.

Add the fennel seeds and chilli flakes. Give them a stir to toast in the pork fat, cooking for a minute or two. Add the stock, season with salt and pepper and bring to a simmer.

Meanwhile, cook the pasta in a medium pot of salted water until just before al dente. (It’ll continue to cook in the soup, but it’s good to give it a head start. Cooking raw pasta in a brothy soup makes the broth too starchy and cloudy.)

Once the soup has simmered for a few minutes, add the broccoli rabe or kale and the pasta, stirring to wilt the greens. Simmer until the rabe is tender and the flavours have mingled appropriately, another 5–8 minutes or so. Season with salt, pepper and more chilli flakes if you like.

To serve, ladle into bowls and top with a drizzle of olive oil and tons of cheese. Sometimes I squeeze lemon over, but not always (doesn’t need it, but it can be nice). Serves 4.

From Something from Nothing

If you like Indian flavours, try this recipe from NYT Cooking. The list of spices is long, but the flavour is worth it. Cook the rice with spices. Meanwhile, cook the onion in ghee or butter and add the tomato paste and spices. Add the beef and cook for a few minutes before adding yogurt. Drizzle some milk over the rice and add the beef mixture to the rice. Add cilantro, cover and cook about 8 minutes. While it is cooking, make the raita by mixing yogurt, cumin, water, salt and pepper. When the biryani is done, fluff the rice, garnish with more cilantro and serve with the raita on the side. Cook’s note: I used butter instead of ghee.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon paste for the broth, Simple brand tomato paste and Astro yogurt.

Ground beef biryani

Ingredients:

1 ½ cups (375 ml) basmati rice, rinsed

5 cardamom pods

1 cinnamon stick

2 whole cloves

2 cups (500 ml) low-sodium chicken broth

Kosher salt and pepper

3 tablespoons (45 ml) ghee or butter

½ large white onion, thinly sliced (about 1 ½ cups/375 ml)

1 tablespoon (15 ml) tomato paste

3 garlic cloves, minced

1 tablespoon (15 ml) minced fresh ginger

2 teaspoons (10 ml) garam masala

½ teaspoon (5 ml) ground Kashmiri chile powder or ¼ teaspoon (1.25 ml) cayenne

¼ teaspoon (1.25 ml) ground fennel

¼ teaspoon (1.25 ml) ground turmeric

1 star anise

½ teaspoon (2.5 ml) cumin seeds, divided

1 pound (454 g) ground beef

¾ cup (187.5 ml) Greek-style plain yogurt, divided

¼ cup (60 ml) whole milk

½ cup (125 ml) coarsely chopped cilantro leaves and tender stems, divided

Preparation:

In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon (2.5 ml) of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.

Meanwhile, heat 2 tablespoons (30 ml) of the ghee or butter in a 12-inch (30-cm) nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.

Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon (15 ml) ghee or butter in the empty side. To the melted ghee or butter, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon (1.25 ml) of the cumin; stir until well blended, 30 seconds.

Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup (60 ml) of the yogurt until well incorporated.

Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.

Meanwhile in a small bowl, combine the remaining ½ cup (125 ml) yogurt, ¼ teaspoon (1.25 ml) cumin and 2 tablespoons (30 ml) of water and season with salt and pepper. Mix well.

Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side. Serves 4.

From NYT Cooking

This recipe from Alison Roman’s new cookbook, Something from Nothing, creates a delicious recipe from humble ingredients. Brown cabbage, add shallots and season with salt and pepper. Place the beans in a baking dish and add the cabbage-shallot mixture. Add tomatoes, vinegar and water and bake for about an hour. Top with cheese before serving, if desired.

Avoiding Additives and Preservatives

Use butter without colour. I used Unico white beans and Eden Organic brand red wine vinegar. If you are using cheese, check to make sure it does not contain colour or preservatives.

Caramelized beans with tomato and cabbage

Ingredients:

4 tablespoons (60 ml) unsalted butter

4 tablespoons (60 ml) olive oil

½ small head (about 1½ pounds/680 g) cabbage, cut into 1-inch (2.54-cm) wedges

Kosher salt

Freshly ground black pepper

1 large shallot, thinly sliced

2 (15-ounce/443 ml) cans large white beans, such as butter beans, gigante, or cannellini, drained and rinsed

8 ounces (227 g) tomatoes, preferably small, halved if small, quartered or chopped if large

1 tablespoon (15 ml) white wine vinegar, sherry vinegar, or white distilled vinegar

A hunk of Parmesan cheese for grating on top, ricotta for spooning over, or feta for crumbling (optional)

Preparation:

Preheat the oven to 425°F (219°C).

Heat the butter and olive oil in a large skillet (preferably oven-safe) over medium heat. Add the cabbage, cut-side down, and season with salt and pepper. Cook, without disturbing or peeking, until the cabbage is deeply golden brown on one side, 8–10 minutes. Using tongs or a fish spatula, carefully flip and repeat on the other side, another 8–10 minutes.

Once the cabbage is well browned on both sides, add the shallots and season with salt and pepper. Cook, stirring or shaking the skillet occasionally to make sure the shallots can make contact with the pan, until they are nicely browned and totally tender, 5–7 minutes.

Meanwhile, place the beans in a 1½- to 2-quart (1½- to 2-L) baking dish. Once the cabbage and shallots are nicely browned and tender, add them to the baking dish, along with the tomatoes, vinegar, and 1 cup (250 ml) water. Season well with salt and pepper and rearrange the goods, adjusting some of the wedges of cabbage and pieces of tomato so that they make their way to the top. (They will get so delicious in the oven.)

Place in the oven and bake until the liquid has reduced by quite a bit, everything is bubbling up the sides of the dish in a sticky, caramelized way, and the top is delightfully browned, bordering on crisp, 50-60 minutes.

Remove from the oven and let cool slightly. Serve with or without cheese. Serves 4. The beans can be made 2 days ahead, wrapped, and refrigerated. Reheat in a 425°F (219°C) oven, uncovered, until warmed through and bubbling once more, 20–30 minutes. Leftovers can also be scooped into a skillet and rewarmed on the stovetop.

From Something from Nothing by Alison Roman

This recipe from America’s Test Kitchen makes an elegant light lunch or supper. Mix the Dutch baby ingredients, pour into a hot skillet and bake for about 20 minutes. Top the Dutch baby with lightly dressed arugula, burrata and sliced prosciutto. Cook’s note: I omitted the fresh herbs.

Avoiding Additives and Preservatives

I used San Danielle prosciutto, which is preserved with salt and Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Both are available at our local Your Independent Grocer. Burrata typically does not contain additives or preservatives but check the label to be sure.

Dutch baby with burrata and prosciutto

Ingredients:

Dutch baby

¼ cup (60 ml) extra-virgin olive oil, divided

1¼ cups (6¼ ounces/177 grams) all-purpose flour

½ teaspoon (2.5 ml) table salt

4 large eggs

1 cup (250 ml) skim milk

2 tablespoons (10 ml) chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling

Topping

4 ounces (113 grams) burrata cheese, room temperature

¾ cup (187.5 ml) baby arugula

½ teaspoon (2.5 ml) extra-virgin olive oil, plus extra for drizzling

½ teaspoon (2.5 ml) balsamic vinegar, plus extra for drizzling

1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces

Preparation:

Dutch baby

Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Grease 12-inch (30-cm) cast-iron skillet with 2 tablespoons (30 ml) oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.

Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons (30 ml) oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.

Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.

Topping

While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately. Serves 4.

From America’s Test Kitchen

This soup, adapted from a NYT Cooking recipe, is savoury and hearty. Sauté onion and celery and then add garlic and thyme. Stir in the squash and stock and simmer until the squash is tender. Add the beans and cook for a few minutes. Add the sour cream and peas and warm through.

Avoiding Additives and Preservatives

I use Better Than Bouillon for the stock, Simple brand sour cream, Unico canned beans and Green Giant frozen peas.

Butternut squash soup

Ingredients:

2 tablespoons extra-virgin olive oil

1 yellow onion, diced

2 celery stalks, diced

Salt and pepper

2 garlic cloves, finely chopped

4 thyme sprigs, leaves picked

3 pounds butternut squash, peeled, seeds discarded and cut into 1-inch pieces (about 5 cups total)

2 cups vegetable or chicken stock

1 (14-ounce) can cannellini beans, rinsed

½ cup sour cream

2 cups frozen peas

Preparation:

Heat a large Dutch oven or pot on medium-high until hot. Add the olive oil, onion and celery; season with salt and stir until softened and starting to colour, 2 to 3 minutes. Add the garlic and thyme and stir until fragrant, 30 to 45 seconds.

Stir in the butternut squash and vegetable stock, cover and bring to the boil. Reduce heat to medium and cook until the butternut squash is tender, 15 to 18 minutes.

Place the cannellini beans into a bowl and roughly mash a portion of them with a fork. Uncover the butternut squash, add the beans and stir to combine. Cook, uncovered, until thickened, about 5 minutes. Stir in the sour cream and peas and heat until everything is warmed through. Taste and season well with salt and pepper.

To serve, ladle the butternut squash mixture into bowls. Serve immediately. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a great side dish. Roast the parsnips until golden. Meanwhile, combine miso and lemon juice in a large bowl. Cook oil, thyme and garlic until the garlic is just golden and add to the miso mixture. Toss the arugula with the miso mixture and scatter over the parsnips. Sprinkle with Parmesan and lemon zest and serve. Cook’s note: I used a mixture of parsnips and carrots and butter lettuce instead of arugula. I omitted the lemon zest.

Avoiding Additives and Preservatives

I used Smart Miso brand white miso and freshly squeezed lemon juice. Genuine Parmesan contains no additives—look for the name stamped on the rind.

Parsnips with miso and Parmesan

Ingredients:

2¼ pounds (1.13 kg) parsnips, peeled and quartered lengthwise (or halved, if thin)

5 tablespoons (75 ml extra-virgin olive oil, divided

2 tablespoons (30 ml) fresh thyme leaves, divided

Fine sea salt

1 tablespoon (15 ml) white miso paste

1 teaspoon (5 ml) finely grated lemon zest plus 1 tablespoon juice

8 garlic cloves, thinly sliced

2 cups (500 ml) packed arugula

½ cup (125 ml) lightly packed finely grated Parmesan

Preparation:

Heat oven to 450 degrees F (232 C).

Line a 11-by-17-inch (28-by-43-cm) sheet pan with parchment paper. Mix the parsnips with 3 tablespoons (45 ml) of the oil, 1 tablespoon (15 ml) of the thyme, 3 tablespoons (45 ml) water and 1 teaspoon (5 ml) salt, then spread them in an even layer. Roast for 20 minutes, then turn them using a spatula and roast until nicely golden, another 10 minutes.

Meanwhile, whisk the miso and lemon juice together in a large heatproof bowl.

Add the remaining 2 tablespoons (30 ml) oil, the remaining 1 tablespoon (15 ml) thyme and the garlic to a small pan and heat on medium-high, stirring often, just until the garlic starts to turn lightly golden, about 3 minutes, then pour the mixture into the miso bowl and stir to combine.

To serve, toss the arugula in the miso bowl until well coated. Scatter the arugula and any dressing left in the bowl over the parsnips. Sprinkle the Parmesan and the lemon zest over the top. Serves 4-6.

From NYT Cooking

This delicious recipe from Canadian Living is a great way to get more leafy greens and beans into your diet. Brown sausage, add tomatoes, basil, salt and sugar and simmer. Stir in the beans. Meanwhile, cook the pasta, drain and return to the pan. Add the sauce, reserved cooking liquid and Swiss chard. Transfer to a glass baking dish, sprinkle with cheese and bake for about 30 minutes.

Avoiding Additives and Preservatives

Look for sausages with no preservatives, such as the PC Free From brand. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Blue Menu or Unico tomatoes and beans are additive-free. Simple brand mozzarella cheese is free of additives and colour. Genuine Parmesan cheese contains no additives—look for the name stamped on the rind.

Sausage and Swiss chard rigatoni

Ingredients:

4 teaspoons (20 ml) olive oil

3 (12 oz/375 g total) Italian sausages casings removed

3 cloves garlic minced

½ teaspoon (2.5 ml) hot pepper flakes

1 can (28 oz/796 mL) diced tomatoes

¼ cup (60 ml) chopped fresh basil

¼ teaspoon (1.25 ml) salt

1 pinch granulated sugar

1 cup (250 ml) rinsed drained canned navy beans

5 cups (12 oz/375 g) rigatoni pasta

8 cups chopped Swiss chard (13 oz/380 g)

2/3 cups (165 ml) shredded mozzarella cheese

¼ cup (60 ml) grated Parmesan cheese

Preparation:

In large skillet, heat oil over medium-high heat; sauté sausages, breaking up with spoon, until browned, about 8 minutes. Stir in garlic and hot pepper flakes; cook for 2 minutes.

Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Meanwhile, in large saucepan of boiling salted water, cook pasta until still slightly firm in centre, about 8 minutes. Drain and return to pot, reserving ½ cup (125 ml) cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to 10-cup (2.5 L) glass baking dish.

Sprinkle with mozzarella and Parmesan cheeses; cover with greased foil. Bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and browned, about 10 minutes. Serves 8.

From Canadian Living

You won’t miss the meat in this vegetarian chili recipe from the Globe and Mail. Roast or air fry the sweet potatoes to add flavour. Sauté onion and peppers, add garlic and cilantro, chili powder and cumin. Add tomatoes, beans, sweet potatoes and water and simmer for about 45 minutes. Serve with your favourite chili toppings.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes and Blue Menu kidney beans.

Veggie chili

Ingredients:

1 medium dark-fleshed sweet potato (or winter squash), peeled and cut into chunks

Canola or other vegetable oil, for cooking

Salt, to taste

1 onion, chopped

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

1 jalapeno, seeded and minced

2 garlic cloves, crushed

Half-bunch of cilantro (optional)

2-3 tbsp (30-45 ml) chili powder

2 tsp (10 ml) cumin

1 28-oz can (796 ml) tomatoes – whole, diced, chopped or whole in puree

1-2 19 oz (540 ml) cans (or 2-3 cups/500-750 ml cooked) beans, such as kidney, black or chickpeas

Crushed corn chips, avocado, sour cream, chili oil or other condiments, for serving

Preparation:

If you like, roast your sweet potato first to give it a charred flavour by tossing the chunks in oil, spreading them out on a rimmed baking sheet and baking 425 F (218 C) – or roast them in an air fryer – for about 20 minutes, or until the edges are turning golden. (Otherwise you can add it to the pot along with the tomatoes and beans.)

Set a pot or Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion, peppers and jalapeno, sprinkling with salt, for about five minutes, until soft. Add the garlic, chop and add the cilantro stems (if you’re using it) and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another minute or two.

Add the tomatoes, beans and sweet potato, and about half a can full of water (use either the bean or tomato can), bring to a simmer and cook for 30-45 minutes, until thickened and everything is tender. If you like, cool and refrigerate overnight and reheat as needed. Serve topped with any condiments you like. Serves 8.

From the Globe and Mail

This recipe from NYT Cooking flavours chicken thighs with smoky spices, lemon and garlic. Season thighs with spices and pour lemon juice over them. Arrange lemon slices under the chicken, scatter garlic cloves and leeks over the chicken, sprinkle with rosemary and drizzle with oil. Roast for about an hour. After the chicken has cooked for 30 minutes, arrange squash rings on a baking sheet, drizzle with oil, sprinkle with salt and pepper and roast for a half hour or until tender. Serve chicken with squash and garnish with a mixture of parsley and lemon zest. Cook’s note: Because the squash was cooked on a separate baking sheet, it is not shown in the photo. I omitted the parsley-lemon zest garnish.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice.

Lemon garlic roast chicken with squash

Ingredients:

6 large bone-in, skin-on chicken thighs (about 3 ½ to 4 pounds/1.6 to 1.8 kg)

Salt and pepper

1 teaspoon (5 ml) turmeric

1 teaspoon (5 ml) smoked paprika

½ cup lemon juice (from 3 lemons)

3 lemons, 2 cut crosswise into 1/8-inch (0.3-cm) slices, 1 zested

2 heads garlic, separated into unpeeled cloves

3 small leeks, cut into 2-inch (5-cm) lengths

½ cup (125 ml) rosemary leaves, stripped from about 6 sprigs

2 tablespoons (30 ml) extra-virgin olive oil, for drizzling.

2 delicata squash, seeds removed, sliced crosswise into ½-inch (1.25-cm) rings and seeded

¼ cup (60 ml) chopped parsley

Preparation:

Set chicken thighs in a single layer in a roasting pan. Season generously on both sides with salt and pepper. Put a pinch of turmeric and a pinch of smoked paprika on each thigh and rub into the surface. Pour lemon juice over chicken and let marinate for 30 minutes, if time allows.

Heat oven to 400 degrees F (204 C). Arrange lemon slices around and under chicken. Scatter garlic cloves and leeks over top. Sprinkle with rosemary and drizzle with about 2 tablespoons (30 ml) olive oil. Roast on the middle rack of the oven, uncovered, for about an hour, until meat is tender and the juices run clear when probed, and the chicken is nicely browned and lemon slices slightly charred.

Meanwhile, arrange the squash rings on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Add to the oven after the chicken has cooked for about 30 minutes. Roast uncovered on top rack of oven until lightly browned and fork-tender, about 30 minutes.

To serve, mix together parsley and lemon zest. Transfer chicken, garlic, leeks and lemon slices to a serving platter (or serve from an oven-to-table roasting pan). Top with squash rings and parsley-lemon mixture. Serves 6.

From NYT Cooking

This soup from America’s Test Kitchen is a great weeknight supper on a cold night. Cook the bacon and remove from pot. Add potatoes, cabbage and spices to the pot, cook for a few minutes, then add broth and bay leaves and cook until the potatoes are tender. Off heat, lightly mash a few of the potatoes to thicken the soup. Discard bay leaves, stir in bacon and chives and serve.

Avoiding Additives and Preservatives

Use bacon that is preserved with celery salt instead of nitrites. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon chicken paste to make the stock.

Cabbage and potato soup with bacon

Ingredients:

8 slices bacon, cut into 1-inch (2.54-cm) pieces

1 ½ pounds (680 g) Yukon Gold potatoes, unpeeled, cut into ½-inch (1.25-cm) pieces

1 small head green cabbage (1¼ pounds/567 g), cored and cut into 2-inch (5-cm) pieces

Salt and pepper

¼ teaspoon (1.25 ml) red pepper flakes

4 cups (1L) chicken broth

2 bay leaves

¼ cup (60 ml) minced fresh chives

Preparation:

Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add potatoes, cabbage, 1 teaspoon (5 ml) salt, ½ teaspoon (2.5 ml) pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.

Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serves 4.

From America’s Test Kitchen