Avoiding Additives and Preservatives

Make sure the butter does not contain colour.

Green onion pancakes

Ingredients:

2 cups (500 ml) all-purpose flour

½ tsp (2.5 ml) baking powder

¼ tsp (1.25 ml) baking soda

¼ tsp (1.25 ml) salt

¾ cup (187 ml) warm water

2 tbsp (30 ml) butter or shortening

2 tbsp (30 ml) cup canola or vegetable oil, plus extra for cooking

1 tsp (5 ml) sesame oil

1-2 bunches green onions, roughly chopped

Salt, to taste

Preparation:

In a bowl, stir together the flour, baking powder, baking soda and salt. Add the water and stir until the dough comes together. Knead for a few minutes until the texture is firm.

Cover dough with a towel and let it rest for about 30 minutes. Melt the butter or shortening and combine with the canola or vegetable oil in a small dish. Stir in the sesame oil.

Divide the dough into four pieces. Working with one at a time, roll out into a rectangle or oval as thin as you can get it. (Don’t flour the countertop; you’ll need the dough to grip in order to roll out thin.) Brush with the butter-oil mixture, scatter with green onions and sprinkle with salt.

The next step is to shape the cakes. There are many ways to do so, but here are two of the simpler methods. Starting at a long side, roll the dough up or fold it accordion-style, then coil it like a cinnamon bun. If you want to be more elaborate, coil each end in opposite directions, like an S. If you do this, fold the dough in half at the end, so the two coils are stacked on top of one another.

However you shape the coils, set them aside to rest for at least 20 minutes. This allows the gluten to relax, so you can roll the cakes out again without the dough springing back.

This time, roll them as thin as you’d like. You can try rolling the dough between two pieces of parchment; this minimizes the mess of escaping green onions and can make it easier to transfer the cakes to the pan. At this point, the cakes can be frozen between layers of parchment.

Heat a skillet over medium-high heat with a drizzle of oil, ghee, butter or the last of the oil mixture you used to brush the cakes. If you used parchment paper, peel off the top piece, invert the cake into the hot pan and then remove the other piece. Cook one at a time, covered (foil works well to trap the heat if you don’t have a lid) for 2 to 3 minutes. Flip and cook uncovered, reducing the heat to medium-low, until cakes are crisp and golden on both sides. Makes 4.

From the Globe and Mail

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

Avoiding Additives and Preservatives

Make sure the feta, almonds, sesame seeds and dried spices do not contain preservatives or colour. Instead of soy sauce, use tamari, which has alcohol as a preservative instead of sulfites or MSG. I use Marukan rice vinegar. Always use freshly squeezed lemon juice instead of concentrate, which is bitter and contains preservatives.

Toast fennel seeds and peppercorns until fragrant

Add cloves, star anise and cinnamon to the fennel seeds and peppercorns and grind to make five-spice powder

Combine ingredients for hoisin and heat until it thickens

Add hoisin to other vinaigrette ingredients

Asparagus and arugula salad with homemade hoisin vinaigrette

Ingredients:

1 bunch green asparagus, medium-sized, trimmed and washed

1 lb (500 g) arugula, washed and spun dry

3 tablespoons (45 ml) feta, crumbled

½ to ¾ cup (125 to 175 ml) shaved almonds, toasted

1/3 cup (75 ml) sesame seeds, toasted

Five-spice Mix

2 tablespoons (30 ml) whole fennel seeds

1 tablespoon (15 ml) Timut or Sichuan peppercorns

2 tablespoons (30 ml) whole cloves

2 tablespoons (30 ml) whole star anise

2 tablespoons (30 ml) cinnamon powder

Hoisin

1 tablespoon (15 ml) tahini

1 teaspoon (5 ml) five-spice mix

2 tablespoons (30 ml) light soy sauce

2 tablespoons (30 ml) rice vinegar

½ cup (125 ml) Korean miso paste

¼ cup (60 ml) water

1/3 cup (75 ml) honey

1 clove garlic, microplaned

Basic vinaigrette

1 shallot, finely diced

1 lemon, juiced and zested

2 tablespoons (30 ml) plus 1 teaspoon (5 ml) rice vinegar

1 tablespoon (15 ml) smooth Dijon mustard

1 lemon, juiced

2 tablespoons (30 ml) honey

½ cup (125 ml) olive oil

1 pinch each fleur de sel and freshly ground black pepper

Preparation:

Bring a large pot of salted water to a boil. Prepare a medium-sized bowl of ice water and set next to the stove. Blanch the asparagus 2-4 minutes, depending on size and desired degree of doneness.

Strain over the sink and place asparagus immediately into the ice bath to cool completely. This will stop the cooking process and help maintain not only their delightful crunchiness, but also their vivid green colour.

Once cooled, strain well. Cut each spear into three pieces.

Five-spice mix

Toast the fennel seeds and Timut or Sichuan peppercorns together in a frying pan over medium-low heat until fragrant. Remove from heat and mix with cloves and star anise.

Grind the mix into a powder using a spice grinder or a mortar and pestle. Stir in the cinnamon.

There will be more mix than needed to make this recipe. Save the extra for later use in an air-tight jar on the spice shelf.

Hoisin

Add all hoisin ingredients to a small pot. Whisk together and heat over medium low, stirring often, until thickened (approximately 5 to 10 minutes). Bubbles will gently start to rise to the surface and the colour of the mixture will start to darken slightly.

Set aside to cool.

Basic vinaigrette

In a medium-sized bowl, combine all the ingredients for the basic vinaigrette and vigorously whisk together.

Add the entirety of the cooled hoisin mixture, whisking to emulsify.

Store in the fridge until serving the salad. It will keep for up to one week.

Assembly

To assemble, toss the asparagus with the arugula and some of the dressing. You won’t need all of the vinaigrette, so mix and taste as you go.

Divide the salad into four bowls and sprinkle evenly with the feta, followed by the almonds and sesame seeds. Serve immediately. Serves 4.

From Lina Caschetto

Avoiding Additives and Preservatives

Use butter than contains only cream, no colour or preservatives.

You can keep the batter in the fridge for up to two hours

Put a teaspoon of butter into each section of a muffin pan and put in the oven

Add the batter, filling each 2/3 full

Yorkshire pudding

Ingredients:

1 cup (250 ml) flour

3 eggs

1 cup (250 ml) 2% milk

½ teaspoon (2.5 ml) salt

fresh ground pepper

12 teaspoons (60 ml) butter

Preparation:

Add flour to large mixing bowl. In a smaller bowl combine the milk, eggs and seasoning. Add half the liquid to the flour and whisk. Add the other half — you want the mixture to be smooth and the consistency of heavy cream.

If it is a bit thick add a little more milk (1 tablespoon/15 ml at a time). Put it in the fridge to rest the batter for 10 minutes or up to two hours. Meanwhile preheat oven to 425 F (218 C).

In a standard size muffin tray put 1 teaspoon (5 ml) butter in each mold. Put the tray in the preheated oven until butter is bubbling and tray is hot, 2 to 3 minutes.

Remove the hot tray and fill the cups just under 2/3 full (or they will bubble over). Put the tray in the oven and bake for 20 minutes. Do not open the oven during this time or the puddings will deflate. Bring temperature down to 350 F (177 C) and finish baking for 5 minutes or until tops are crisping and golden.

Remove from oven and pierce with a small knife to release steam. Serve immediately. Makes 12.

From the Globe and Mail