Eye for a Recipe

This quick and tasty recipe from NYT Cooking is a great way to use up leftover rice. Make the sauce. Cook the chicken and set aside. Cook garlic, ginger, scallions and cumin. Add rice, butter and soy sauce and toss to coat. Press the rice firmly into the pan and top with the chicken and remaining scallions. Cook for a few minutes until warmed through. Drizzle with sesame oil and add more soy sauce if desired. Serve on its own or with fried eggs and/or your favourite condiment.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use butter that contains only milk or cream and does not have colour added. I use Lee Kum Kee sesame oil, which is additive-free.

Cumin chicken fried rice

Ingredients:

3 tablespoons (45 ml) soy sauce, plus more for serving if desired

2 tablespoons (30 ml) oyster sauce

½ teaspoon (2.4 ml) sugar

2 teaspoons (10 ml) cumin seeds (or 1½ teaspoons/7.5 ml ground cumin)

1 tablespoon (15 ml) neutral oil or ghee

1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt, such as Diamond Crystal

Freshly ground black pepper

2 tablespoons (30 ml) salted butter or ghee, divided

1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch (2.54-cm) lengths

5 garlic cloves, finely grated

1 (2-inch/5-cm) knob fresh ginger, finely grated

5 cups cooked, day-old jasmine rice (from 1 2/3 cups/415 ml uncooked rice)

1 tablespoon (15 ml) toasted sesame oil

Crispy fried eggs, for serving

Pickled onions, achaar or kimchi, for serving

Sriracha, for serving

Preparation:

Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.

Heat the oil in a large (12-inch/30-cm) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon (5 ml) salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.

Add 1 tablespoon (15 ml) of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.

Add the rice, remaining 1 tablespoon (15 ml) butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)

Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like. Serves 4.

From NYT Cooking

This stuffed shell recipe from Chatelaine can be made in advance and you can use either homemade or store-bought tomato sauce. A recipe for homemade tomato sauce is below. Cook the shells and set aside. Make the onion, spinach, artichoke and cheese filling. Spread tomato sauce over bottom of baking dish. Stuff the shells with the filling and place in the dish. Sprinkle with Parmesan. You can bake the shells right away, refrigerate for three days or freeze for a month.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico canned tomatoes, Unico jarred artichoke hearts and Simple brand mozzarella—all are additive-free. Use genuine Parmesan—look for the name stamped on the rind.

Spinach and artichoke-stuffed shells

Ingredients:

Tomato sauce

1 tbsp (15 ml) olive oil

1 clove garlic, chopped

2 cups (500 ml) canned whole tomatoes

1 tsp (5 ml) dried oregano

1 tsp (5 ml) hot pepper flakes

Salt and pepper

Shells

12 oz (340 g) jumbo pasta shells (about 16 to 24 shells)

1 tablespoon (15 ml) olive oil

1 small onion, finely chopped

4 cups (1 L) baby spinach

1 ½ cups (375 ml) artichoke hearts in oil, drained and cut in pieces

1 cup (250 ml) ricotta cheese

1 ¼ cup (310 ml) shredded mozzarella cheese, divided

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

Salt and pepper

2 cups (500 ml) homemade or store-bought tomato sauce

¼ cup (60 ml) fresh basil leaves

Preparation:

Tomato sauce

In saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, 1 to 2 minutes. Add canned whole tomatoes, dried oregano and hot pepper flakes; season with salt and pepper.

Bring to a boil, crushing tomatoes with wooden spoon. Reduce heat and simmer until sauce has reduced slightly, about 10 minutes. Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 1 month. Makes about 2 cups.

Shells

In large saucepan of boiling salted water, cook pasta shells until they have softened but are still quite al dente, 8 to 10 minutes (or about 2 minutes less than the package directions). Drain and rinse under cold water. Set aside on clean damp tea towel.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring, about 2 minutes. Add spinach and cook, stirring, until softened, about 2 minutes. Drain spinach mixture. In food processor, pulse spinach mixture with artichoke hearts, ricotta, ¾ cup (187 ml) mozzarella and half of the Parmesan; season with salt and pepper.

Spread tomato sauce over the bottom of 11- x 7-inch (28- x 18-cm) baking dish. Stuff each reserved shell with scant 2 tablespoons (30 ml) of spinach and artichoke filling. Place shells side by side in tomato sauce. Sprinkle with remaining Parmesan. (Make-ahead: Baking dish can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month.) Set aside remaining mozzarella and Parmesan cheeses until ready to serve.

When ready to serve, preheat oven to 400°F (204°C). Remove plastic wrap and cover dish with foil. Bake for 30 minutes. Remove foil, sprinkle with remaining mozzarella and broil until cheese is melted and tops of shells are crispy, 3 to 5 minutes. Sprinkle with basil. Serves 4.

From Chatelaine

Cabbage is having a culinary moment because it is economical, versatile and nutritious. This recipe from NYT Cooking substitutes cabbage for chicken or pork. The cabbage is roasted until browned and tender. While it is roasting, make some croutons. Spoon tomato sauce over the roasted cabbage, top with mozzarella and bake until the cheese is melted. Serve topped with the croutons and chopped basil. Cook’s note: To make cleanup easier, I covered the baking sheet with heavy-duty foil and then transferred the cooked cabbage into a baking dish before topping with the sauce and cheese.

Avoiding Additives or Preservatives

Ace Bakery bread is usually free of additives and preservatives. No Name tomato sauce and mozzarella cheese are free of additives.

Cabbage Parm

Ingredients:

7 tablespoons (105 ml) extra-virgin olive oil, plus more for serving

1 medium green cabbage (about 2 ½ pounds/1.13 kg), cut into 2-inch (5-cm) wedges

Salt and pepper

½ pound (226 g) bread, such as sourdough or ciabatta, torn into1-inch (2.5-cm) chunks

1 garlic clove, grated

3 cups (750 ml) ounces store-bought or homemade tomato sauce

2 cups (500 ml) ounces grated low-moisture mozzarella

Basil leaves, for topping

Preparation:

Heat the oven to 450 degrees F (232 degrees C) and arrange racks in the middle and bottom of the oven.

Drizzle a sheet pan with 2 tablespoons (30 ml) olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons (45 ml) olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.

Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons (30 ml) olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.

Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.

To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately. Serves 4.

From NYT Cooking

This recipe from Ricardo uses pantry staples to make a quick and tasty dinner. Soften onion and garlic, add ground beef and cook until brown. Add rice, beans, tomatoes, broth, jalapenos and spices. Cover and cook for about 15 minutes. Sprinkle with grated cheese and bake until cheese has melted. To brown the cheese, place the dish under the broiler for a minute or two. You can bake flour tortillas to accompany this dish or use tortilla chips. I used the latter and omitted the sour cream.

Avoiding Additives and Preservatives

I used Blue Menu beans, Unico tomatoes, Better Than Bouillon for the stock, Tostitos corn chips and Balderson cheese. All are free of additives, preservatives and colour. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

One-Pot Burrito Casserole

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

¾ lb (340 g) lean ground beef

½ cup (100 g) parboiled long-grain rice

1 can (19 oz / 540 ml) black beans, rinsed and drained

1 can (14 oz / 398 ml) diced tomatoes

¾ cup (180 ml) chicken broth or water

2 tsp (10 ml) chopped and seeded jalapeno pepper

1 tbsp (15 ml) chili powder

1 tsp (5 ml) ground cumin

2 cups (200 g/500 ml) grated cheddar cheese

6 flour tortillas, quartered

Chopped cilantro (optional)

Sour cream (optional)

Preparation:

With the rack in the middle position, preheat the oven to 450°F (230°C).

In a large ovenproof skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat, breaking it up with a wooden spoon, and cook until golden brown.

Add the rice, beans, tomatoes, broth, jalapeno and spices. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until the rice is cooked and all the liquid has been absorbed.

Sprinkle the cheese over the rice. Bake for 10 minutes or until the cheese has melted. Let cool for 10 minutes.

Meanwhile, place the tortilla pieces on a baking sheet. Bake for 5 to 8 minutes or until crisp and lightly browned.

Sprinkle the burrito casserole with cilantro. Serve with the tortilla chips and sour cream, if desired. Serves 6.

From Ricardo