Sun 15 Oct 2023

Beef Poke

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This tasty recipe from Food and Wine combines cubes of seared steak with tomatoes, onion, scallions and a soy-mirin sauce. Cook’s note: I omitted the nuts and fried garlic.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Yoshi brand mirin and Foreway sesame oil—all are additive free.

Sear the steaks

Prepare the other ingredients

Make the sauce

Beef poke

Ingredients:

1 ¼ pounds (566 g) 1-inch-/2.54-cm thick beef tenderloin steaks

1 ¼ teaspoons (6.25 ml) kosher salt

1 tablespoon (15 ml) canola oil

¼ cup (60 ml) soy sauce

3 tablespoons (45 ml) mirin

2 tablespoons (30 ml) toasted sesame oil

1 tablespoon (15 ml) light brown sugar

1 ½ teaspoons (7.5 ml) cornstarch

2 teaspoons (10 ml) minced garlic, divided

1 cup (250 ml) grape tomatoes, halved lengthwise

2/3 cup (165 ml) sliced sweet onion

1/3 cup (82.5 ml) sliced scallions, plus more for garnish

3 tablespoons (45 ml) roughly chopped salted roasted macadamia nuts, plus more for garnish

1 ½ tablespoons (22.5 ml) fresh lime juice

Fried garlic, for garnish

Lime wedges, for serving

Preparation:

Place steaks on a plate, and season evenly with salt. Let stand, uncovered, at room temperature 1 hour.

Heat canola oil in a large skillet over high until shimmering. Pat steaks dry with paper towels. Add steaks to skillet; cook 2 minutes per side. Turn and sear edges of steaks until browned, about 1 minute. Remove steaks from skillet, and transfer to a cutting board; let rest 10 minutes. Wipe skillet clean.

Meanwhile, whisk together soy sauce, mirin, sesame oil, brown sugar, cornstarch, and 1 teaspoon (5 ml) garlic in skillet; bring to a simmer over medium, whisking and scraping bottom of skillet. Simmer, whisking constantly, until sugar dissolves and mixture thickens to a loose, syrup-like consistency, 15 to 30 seconds.

Cut steaks into ½-inch (1.25-cm) cubes. Stir together steak, tomatoes, sweet onion, scallions, macadamia nuts, lime juice, soy sauce mixture, and remaining 1 teaspoon (5 ml) garlic in a medium bowl until combined. Garnish with fried garlic and additional scallions and macadamia nuts. Serve with lime wedges. Serves 4.

From Food and Wine

 

Sun 8 Oct 2023

Saucy Shrimp and Noodle Stir-Fry

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This tasty dish from Real Simple is ready in less than 30 minutes. Combine honey, vinegar, soy sauce, chili-garlic sauce, garlic and cornstarch in a bowl and set aside. Cook the mushrooms and bok choy and set aside. Cook the shrimp and then add the honey mixture and cooked rice noodles. Remove from heat and stir in the mushroom mixture.

Avoiding Additives and Preservatives

I used pure honey, President’s Choice rice vinegar, tamari instead of soy sauce and Nature Value organic sriracha for the chili-garlic sauce. Look for frozen shrimp with only salt added.

Prepare your ingredients

Cook the mushrooms

Add the bok choy

Set aside mushrooms and bok choy and place cooked shrimp and noodles in the pan

Return the mushrooms and boy choy to the pan and toss with the sauce

Ingredients:

¼ cup (60 ml) honey

2 tablespoons (30 ml) rice vinegar

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) Asian chili-garlic sauce

1 ½ teaspoons (7.25 ml) grated garlic (from 3 cloves)

1 teaspoon (5 ml) cornstarch

3 tablespoons (45 ml) canola oil, divided

1 5-oz. (142 g) pkg. sliced fresh shiitake mushrooms (3 cups/750 ml)

3 heads baby bok choy, sliced (4 cups/1 L)

1 pound (454 g) peeled, deveined extra-large raw shrimp, patted dry

1 8-oz. (227g) pkg. rice stick noodles, cooked according to pkg. directions

Preparation:

Whisk honey, vinegar, soy sauce, chili-garlic sauce, garlic, and cornstarch in a small bowl.

Heat 2 tablespoons (30 ml) oil in a large non-stick skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes. Add bok choy; cook, stirring often, until crisp-tender, about 3 minutes. Transfer mushroom mixture to a medium bowl.

Heat remaining 1 tablespoon (15 ml) oil over medium-high. Add shrimp; cook, flipping occasionally, until just opaque in centers, 2 to 3 minutes. Add honey mixture and cooked drained noodles to skillet. Cook, stirring constantly, until sauce is thickened and noodles are coated in sauce, about 2 minutes. Remove from heat and stir in mushroom mixture. Serves 4.

From Real Simple

 

Sun 1 Oct 2023

Citrusy Couscous Salad with Broccoli and Feta

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This salad from NYT Cooking combines Israeli couscous (a tiny pea-shaped pasta also known as pearl couscous) with broccoli, feta, nuts and fresh herbs, all tossed with an orange-lime-cumin dressing. Cook’s note: I omitted the nuts.

Avoiding Additives and Preservatives

Use freshly squeezed orange and lime juice. Check the cumin to make sure it does not contain colour or anti-caking agents. Krinos feta is additive free. Check the nuts to make sure they do not contain preservatives.

Citrusy couscous salad with broccoli and feta

Ingredients:

1 small navel orange, half juiced (about 3 tablespoons/45 ml), half peeled and cut into bite-size pieces

1 lime, juiced (about 1 tablespoon/15 ml)

2 teaspoons (10 ml) honey

½ teaspoon (2.5 ml) ground cumin

Kosher salt

2 tablespoons (30 ml) olive oil

2 scallions, thinly sliced

1 red Fresno chile or jalapeño, sliced into thin rounds (deseeded, if desired, for less heat)

1 ½ cups (375 ml) pearl couscous

1 medium head broccoli (about 12 ounces/340 g), florets and tender stems cut into bite-size pieces, or 10 to 12 ounces frozen florets (4 to 5 cups/1 to 1.25 L total)

½ cup (125 ml) crumbled feta

¼ cup (60 ml) unsalted, dry roasted pistachios, roughly chopped

¼ packed cup (60 ml) fresh mint, basil or parsley, finely chopped

Freshly cracked black pepper

Preparation:

To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and ½ teaspoon (2.5 ml) salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.

In a large-lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon (15 ml) salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package’s instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.

Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature. Serves 4.

From NYT Cooking

 

Sun 24 Sep 2023

Easy Garlic Parmesan Buffalo Chicken Wings

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This recipe from Half Baked Harvest is our new favourite way to prepare chicken wings.

Toss the wings in a dry spice rub, flour and oil and bake or broil along with some whole cloves of unpeeled garlic. Remove the garlic halfway through cooking the wings, peel and add the cooked garlic to a saucepan with hot sauce, butter, garlic powder, onion powder, salt, pepper and cayenne. Toss the cooked wings in Parmesan cheese, toss with the buffalo sauce and return to the oven for about 5 minutes before serving.

Bake or broil the wings

Make the sauce

Easy garlic Parmesan buffalo chicken wings

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. President’s Choice Authentic Louisiana Hot Sauce is additive free. Use butter that contains only cream, with no colour added. Genuine Parmesan cheese is additive free; it’s the real thing if the name is stamped on the rind.

Ingredients:

2 pounds (907 g) chicken wings or drumsticks

6-8 cloves garlic

4 tablespoons (60 ml) extra virgin olive oil, divided

½ cup (125 ml) grated Parmesan cheese

For the dry rub

1 tablespoon (15 ml) smoked paprika

1 teaspoon (5 ml) onion powder

1 teaspoon (5 ml) garlic powder

Kosher salt and black pepper

¼ cup (60 ml) all-purpose flour

For the sauce

½ cup (125 ml) hot sauce

½ teaspoon (2.5 ml) salt

½ teaspoon (2.5 ml) pepper

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) onion powder

6 tablespoons (90 ml) salted butter

½ teaspoon (2.5 ml) cayenne pepper

Preparation:

Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper or rub with oil.

On the sheet pan, toss together the chicken wings, paprika, onion powder, garlic powder, salt, and pepper. Add the flour and toss again. Add 2 tablespoons (30 ml) olive oil, tossing to coat. Drop the garlic cloves around the chicken. Bake for 20 minutes then pull the garlic off the pan. Flip the wings, then return to the oven and bake another 15-20 minutes, until the chicken is crispy and cooked through.

Meanwhile, make the sauce. Remove the garlic skin and chop/mash the roasted cloves into a paste. In a saucepan set over medium heat, melt together the hot sauce, butter, salt, pepper, onion powder, garlic powder and cayenne. Stir until melted and combined. Remove from the heat and mix in the garlic.

Remove the chicken from the oven and toss with Parmesan. Then pour the buffalo sauce over the chicken and toss the chicken wings up in the sauce. Bake another 5 minutes, until the buffalo sauce is baked onto the chicken. Serves 6.

From Half Baked Harvest

 

Sun 17 Sep 2023

Baby Lamb Chops with Mixed Olive Relish

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This recipe from Real Simple dresses up lamb chops with a delicious relish of olives, capers, lemon, vinegar, rosemary, cayenne and olive oil. Mix the relish ingredients together and let the flavours blend while you sear the chops. Serve the relish over the chops.

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed green olives, which are additive free. Unico capers and Eden Organic red wine vinegar are all-natural. Check the cayenne for colour or anti-caking agents and use freshly squeezed lemon juice.

Make olive relish

Sear lamb chopes

Serve relish over the chops

Ingredients:

2 x 1 lb. (454 g) frenched racks of lamb, cut into individual chops

2/3 cup (165 ml) mixed green and kalamata olives, pitted and finely chopped

2 tablespoons (30 ml) drained capers

2 teaspoons (10 ml) lemon zest

2 teaspoons (10 ml) fresh lemon juice (from 1 lemon)

1 ½ teaspoons (7.5 ml) red wine vinegar

1 teaspoon (5 ml) finely chopped fresh rosemary, plus more for garnish

1/8 (0.6) teaspoon cayenne

¼ cup olive oil (60 ml)

Preparation:

Heat a large skillet over medium-high until very hot. Coat lamb chops with 1 tablespoon (15 ml) oil and ¾ (3.75 ml) teaspoon salt. Add chops to hot skillet in batches. Cook until browned and a thermometer inserted in thickest part reads 125°F (52°C) for medium-rare (or until desired doneness), about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes.

Stir together olives, capers, lemon zest and juice, vinegar, rosemary, cayenne, and ¼ cup (60 ml) oil in a bowl.

Serve lamb chops topped with olive mixture. Serves 4.

From Real Simple

 

Sun 10 Sep 2023

Grilled Bon Ton Chicken

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This recipe from justapinch.com adapts the deep-fried chicken recipe from the Bon Ton restaurant in Kentucky to the grill. Brine the chicken in spiced water for six hours, then coat with a dry rub. Grill and then baste with a vinegar-water-brown sugar combination before serving. Cook’s note: I used chicken drumsticks instead of thighs.

Avoiding additives and preservatives:

Check the dry spices to make sure they don’t contain colour or anti-caking agents. Use tamari instead of soy sauce. Lea & Perrins Worcestershire sauce is additive-free, as is Allen’s cider vinegar.

After brining the chicken for six hours, apply the dry rub mixture.

Make the baste.

Grill the chicken, rotating from direct to indirect heat to prevent flare-ups.

Grilled Bon Ton chicken

Ingredients:

8 chicken thighs

For the brine

1 qt (1 L) water

2 tbsp (30 ml) kosher salt

2 tbsp (30 ml) Worcestershire sauce

1 tbsp (15 ml) soy sauce

2 tsp (10 ml) cayenne pepper

2 tsp (10 ml) garlic powder

1 ½ tsp (7.5 ml) white pepper

For the rub

1 tsp (5 ml) garlic powder

1 tsp (5 ml) white pepper

1 tsp (5 ml) chile powder

1 tsp (5 ml) onion powder

1 tsp (5 ml) kosher salt

For the baste

½ c (125 ml) cider vinegar

½ c (125 ml) water

2 tbsp (30 ml) brown sugar

Preparation:

Mix all brine ingredients together and marinate chicken in a large non-reactive bowl for 6 hours.

Mix baste ingredients together and stir until sugar is dissolved.

Combine rub ingredients in a small bowl.

Remove chicken from brine and rub generously with the seasoning mixture. Let stand while your grill gets hot.

Grill chicken for about 25 mins or until juice runs clear, rotating direct and indirect cooking as necessary to avoid flare-ups or excessive charring.

Brush lightly with baste just before serving. Serves 4.

From justapinch.com

 

Sun 3 Sep 2023

Farro Salad with Charred Peppers and Corn

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This delicious salad from Taste of Home can be served warm or cold. Cook the farro and make the dressing. Grill the peppers and corn; chop the grilled peppers into bite-sized pieces and remove the kernels from the corn cobs. Combine the farro with peppers, corn, tomatoes, cheese, radishes and green onion and stir in the dressing. Cook’s note: I used Israeli couscous instead of farro.

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

 

Sun 27 Aug 2023

Marinated Pork Kababs

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This recipe from Taste of Home uses a yogurt and lemon juice-based marinade to tenderize cubes of pork tenderloin. Thread the marinated pork onto skewers with onions, cherry tomatoes and peppers and grill about 20 minutes. Cook’s note: I used chunks of white onion instead of small whole onions.

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

 

Sun 20 Aug 2023

Favourite Barbecued Chicken

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This recipe from Taste of Home is a quick and tasty summer meal. While the chicken is grilling, make the barbecue sauce. Baste the chicken with the sauce during the last 25 minutes of cooking. Cook’s note: This all-purpose barbecue sauce is also great with ribs. Add more hot sauce or hot pepper flakes to spice it up or maple syrup to add more sweetness.

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

 

Sun 13 Aug 2023

Grilled Veggies with Honey-Thyme Vinaigrette

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This recipe from Good Housekeeping is a great way to use up zucchini and other bounty from the garden. Combine vinegar, honey, salt, pepper, shallot and thyme and set aside. Slice and grill zucchini, summer squash, eggplant and peppers. Add oil to the vinaigrette and serve over the hot grilled veggies. Cook’s note: I omitted the asparagus and doubled the zucchini instead of using summer squash.

Avoiding Additives and Preservatives

I used pure honey and Eden Organic red wine vinegar, which is additive-free.

Grill the vegetables over medium heat

Toss grilled vegetables with honey-thyme vinaigrette before service

Ingredients:

2 tbsp. (30 ml) red wine vinegar

½ tsp. (2.5 ml) honey

Kosher salt

Pepper

1 shallot, finely chopped

1 tsp. (5 ml) fresh thyme, plus more for serving

2 tbsp. (30 ml) olive oil, plus more for brushing vegetables

2 yellow summer squash, sliced

2 zucchini, sliced

1 small eggplant, sliced

2 red peppers, quartered lengthwise

1 lb. (454 g) asparagus

Preparation:

Heat grill to medium-high. In small bowl, whisk together vinegar, honey and ½ teaspoon (2.5 ml) each salt and pepper to dissolve. Stir in shallot and thyme; let sit while grilling vegetables.

Brush vegetables with oil and season with salt and pepper. Grill, turning once, until lightly charred and just tender, 2 to 4 minutes per side; transfer to platter.

Stir 2 tablespoons (30 ml) oil into vinegar mixture; serve over vegetables and sprinkle with additional thyme if desired. Serves 6.

From Good Housekeeping

 

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