Avoiding Additives and Preservatives

Check the garlic powder to make sure it doesn’t contain colour or anti-caking agents. I used canola oil in a spray bottle instead of a canned cooking spray, which tends to contain artificial ingredients.

Assemble latkes and air fry

Air fryer potato latkes with smoked salmon and salad

Ingredients:

2 medium potatoes, peeled

1 large egg

1/3 cup (82 ml) chopped onion

1 tablespoon (15 ml) all-purpose flour

½ teaspoon (2.5 ml) salt

¼ teaspoon (1.25 ml) pepper

¼ teaspoon (1.25 ml) garlic powder

Cooking spray

Preparation:

Finely grate potatoes; firmly squeeze and drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well.

Preheat air fryer to 375° F (190° C). In batches, drop batter by ¼ cupfuls (60 ml) onto greased tray in air-fryer basket; press lightly to flatten. Spritz with cooking spray. Cook until golden brown, 12-17 minutes. Serve immediately. Serves 3.

From Taste of Home

Avoiding Additives and Preservatives

Use freshly squeezed lime juice; the concentrates usually contain preservatives. Check the spices to make sure they don’t contain colour or anti-caking agents. Krinos feta cheese is additive-free.

Cook the farro or Israeli couscous

Grill the peppers and corn

Farro salad with charred peppers and corn

Ingredients:

1 cup (250 ml) farro, rinsed

¼ cup (60 ml) plus 2 teaspoons (10 ml) olive oil, divided

¼ cup (60 ml) lime juice

1 teaspoon (5 ml) garlic powder

½ teaspoon (2.5 ml) ground cumin

½ teaspoon (2.5 ml) kosher salt

2 large red peppers

2 medium ears sweet corn, husked

1 cup (250 ml) chopped fresh tomatoes

½ cup (125 ml) crumbled feta cheese

½ cup (125 ml) sliced radishes

½ cup (125 ml) chopped green onions

Preparation:

Place farro in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 25-30 minutes.

Meanwhile, for dressing, whisk together ¼ cup (60 ml) oil, lime juice, garlic powder, cumin and salt; set aside.

Preheat a grill pan over medium-high heat. Toss peppers with 1 teaspoon (5 ml) oil. Cook until all sides are blistered and blackened, 6-8 minutes, turning occasionally with tongs. Transfer to a cutting board. Chop peppers; discard stems. Transfer to a large bowl.

Brush corn with remaining 1 teaspoon (5 ml) oil. Cook until lightly browned and tender, 10-12 minutes, turning occasionally. Cool slightly. Cut corn from cobs; add to peppers. Drain farro; add to corn mixture. Stir in tomatoes, cheese, radishes, green onions and dressing; toss to coat. Serve warm or chilled. Serves 8.

From Taste of Home

Avoiding Additives and Preservatives

Astro Balkan-style plain yogurt is additive-free. Use freshly squeezed lemon juice and check the dried spices to make sure they don’t contain colour or anti-caking agents.

Thread marinated pork and vegetables on skewers and grill

Marinated pork kababs

Ingredients:

2 cups (500 ml) plain yogurt

2 tablespoons (30 ml) lemon juice

4 garlic cloves, minced

½ teaspoon (2.5 ml) ground cumin

¼ teaspoon (1.25 ml) ground coriander

2 pounds (907 g) pork tenderloin, cut into 1 ½ inch (3.8 cm) cubes

8 small white onions, halved

8 cherry tomatoes

1 medium sweet red pepper, cut into 1 ½ inch (3.8 cm) pieces

1 medium green pepper, cut into 1 ½ inch (3.8 cm) pieces

Salt and pepper to taste

Preparation:

In a shallow dish, combine yogurt, lemon juice, garlic, cumin and coriander. Add pork and turn to coat; cover and refrigerate 6 hours or overnight.

Alternate pork, onions, tomatoes and peppers on 8 metal or soaked wooden skewers. Season to taste with salt and pepper.

Grill, covered, over medium heat until meat juices run clear, 15-20 minutes, turning occasionally. Serves 8.

From Taste of Home

Avoiding Additives and Preservatives

Heinz ketchup and Tabasco original flavour hot sauce are additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice; concentrates usually contain sodium benzoate or other additives.

This is a great all-purposed barbecue sauce

Baste the chicken while grilling

Favourite barbecued chicken

Ingredients:

16 chicken pieces (breasts, thighs and/or drums)

Salt and pepper

Barbecue sauce

2 tablespoons (30 ml) canola oil

2 small onions, finely chopped

2 cups (500 ml) ketchup

¼ cup (60 ml) lemon juice

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) water

1 teaspoon (5 ml) ground mustard

½ teaspoon (2.5 ml) garlic powder

¼ teaspoon (1.25 ml) pepper

1/8 teaspoon (0.6 ml) salt

1/8 teaspoon (0.6 ml) hot pepper sauce, or more to taste

Preparation:

In a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; sauté until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle chicken pieces with salt and pepper.

Grill chicken, skin side down, uncovered, on a greased rack over medium heat for 20 minutes.

Turn chicken and brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165°F (74°C) when inserted in the breast and 170°-175°F (77°-79°C) in the thigh. Serves 12.

From Taste of Home