Sun 6 Aug 2023

Grilled Halloumi Salad

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This recipe from Good Housekeeping is a great side salad or vegetarian main course. Cook Israeli couscous or farro, drain and cool. Grill asparagus, snap peas and halloumi and cut into bite-sized pieces. Toss with lemon juice and olive oil and fold in scallion, dill and parsley. Cook’s note: It was raining, so I seared the halloumi in a pan instead of grilling it. I used shelled fresh peas instead of snap peas and boiled them with the asparagus.

Avoiding Additives and Preservatives

Make sure the halloumi does not contain additives or preservatives.

Sear the halloumi

Grilled halloumi salad

Ingredients:

1 cup (250 ml) Israeli (pearl) couscous or quick-cooking farro

8 oz (227 g) asparagus, trimmed

4 oz (113 g) snap peas, strings removed

3 tsp (15 ml) olive oil, divided

Kosher salt and pepper

4 oz (113 g) halloumi cheese, thinly sliced (about 1/8-in/0.32-cm thick)

1 tsp (5 ml) grated lemon zest plus 2 tbsp (30 ml) lemon juice

1 scallion, thinly sliced

¼ cup (60 ml) fresh dill, chopped

¼ cup (60 ml) flat-leaf parsley, chopped

Preparation:

Cook couscous per package directions; drain, let cool then transfer to large bowl. Heat grill on medium-high.

In second bowl, toss asparagus and snap peas with 1 teaspoon (5 ml) oil and 1/8 teaspoon (0.62 ml) each salt and pepper. Grill, turning or rolling once, until lightly charred and tender, 2 to 4 minutes; transfer to cutting board.

Grill halloumi until lightly charred, about 20 seconds per side; transfer to plate.

Cut asparagus into 1-inch (2.54-cm) pieces and snap peas into halves or thirds and toss with couscous, lemon zest, and juice, remaining 2 teaspoons (10 ml) oil and ¼ teaspoon (1.25 ml) each salt and pepper. Fold in scallion, dill, and parsley.

Tear halloumi into bite-size pieces and fold into couscous. Serves 4.

From Good Housekeeping

 

Sun 30 Jul 2023

Grilled Piri Piri Chicken Thighs

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This recipe from Food to Love Grilling Magazine delivers big flavour and takes only minutes to prepare. Make a spicy Piri Piri paste with hot peppers, hot pepper flakes, garlic and salt. Add oil, vinegar, brown sugar and toss the chicken in the marinade. Grill the chicken over medium heat until cooked through.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive-free. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents.

Marinate the chicken in the piri piri paste and grill over medium heat

Grilled Piri Piri chicken thighs

Ingredients:

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) apple cider vinegar

2 tsp (10 ml) brown sugar

8 skin-on, bone-in chicken thighs

4 fresh long red chiles, chopped coarsely

1 tsp (5 ml) crushed red pepper flakes

2 cloves garlic, quartered

1 tsp (5 ml) sea salt

Preparation:

To make the Piri Piri paste, grind the chiles, red pepper flakes, garlic and salt in a mortar and pestle or food processor.

Grease the grill grate and heat the grill to medium. Combine paste with oil, vinegar, sugar, add chicken and toss to coat.

Grill the chicken until it is no longer pink inside. Serves 4.

From Food to Love Grilling Magazine

 

Sun 23 Jul 2023

Pepper Steak

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This quick stir-fry from NYT Cooking combines beef, peppers, onion, garlic and ginger with a delicious sauce. Marinate the beef, brown it and set it aside. Add the peppers, onions, garlic and ginger to the pan and cook for a few minutes. Return the meat to the pan, add the sauce and heat through. Serve over rice.

Avoiding Additives and Preservatives

Instead of soy sauce, use tamari, which contains alcohol as a preservative instead of sodium benzoate. I used mirin instead of Shaoxing wine and pure honey.

Brown the steak

Set browned steak aside while you cook the vegetables

Cook the vegetables and return meat to the pan

Serve over rice

Ingredients:

1 pound (454 g) beef flank or skirt steak

1 tablespoon (15 ml) cornstarch

2 ½ teaspoons (12.5 ml) freshly ground black pepper, plus more for serving

3 ½ tablespoons (52.5 ml) soy sauce, plus more to taste

2 tablespoons (30 ml) neutral oil, plus more for stir-frying

2 medium fresh green bell peppers or Cubanelle peppers, cut into 1-inch (2.5-cm) pieces

1 medium yellow onion, cut into 1-inch (2.5 cm) pieces

3 garlic cloves, crushed and thinly sliced

1 (1 ½ -inch/3.8-cm) piece ginger, peeled, crushed and thinly sliced

Salt

¼ cup (60 ml) Shaoxing wine or dry sherry

2 tablespoons (30 ml) honey

Cooked white rice, for serving

Preparation:

Marinate the beef: Cut the steak into 2- or 3-inch- (5- or 8-cm) wide pieces along the grain, then cut into thin slices against the grain. In a bowl, combine the steak, cornstarch, black pepper, 2 ½ tablespoons (37.5 ml) soy sauce and 2 tablespoons (30 ml) oil. Toss to mix, cover and marinate at room temperature for up to 30 minutes, or in the refrigerator for up to 12 hours.

Stir-fry the beef: Heat a large wok or skillet over medium-high until a splash of water dropped into the pan evaporates quickly. Add enough oil to generously coat the pan, then add the beef in a single layer. Cook without flipping until the meat is browned around the edges, 2 ½ to 3 minutes, then stir constantly until browned all over, about 30 more seconds. Transfer to a plate.

Add the peppers, onion, garlic and ginger to the same wok, still over medium-high heat. Season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, 1 to 1 ½ minutes.

Add the meat back to the pan, along with the Shaoxing wine, honey and the remaining 1 tablespoon (15 ml) soy sauce. Cook, stirring constantly and scraping up any stuck-on bits, until the liquid reduces greatly and slicks the vegetables and beef, 30 seconds to 1 minute. Taste and adjust seasoning with salt, pepper or soy sauce as desired. Serve immediately with rice. Serves 4.

From NYT Cooking

 

Sun 16 Jul 2023

Chicken Meatballs with Quick-Pickled Cucumbers

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This quick and tasty dinner from Real Simple is a keeper. Toss cucumber with vinegar and let stand for 20 minutes. Drain and reserve vinegar. Combine chicken, panko, scallions, salt and egg and shape into meatballs. Cook the meatballs until browned, add soy sauce and reserved vinegar and cook until the meatballs are done. Serve the meatballs with rice and the pickled cucumbers, garnished with scallions and sesame seeds.

Avoiding Additives and Preservatives

I use Marukan rice vinegar, Lee Kum Kee sesame oil and 4C panko. Use tamari instead of soy sauce and check to make sure the sesame seeds do not contain a preservative.

Toss the cucumber with vinegar

Make the sauce

Cook the meatballs

Chicken meatballs with quick-pickled cucumbers

Ingredients:

1 large English cucumber, cut into thin half-moons

1/3 cup (82.5 ml) seasoned rice vinegar

1 cup (250 ml) jasmine rice

1 lb (454 g) ground chicken

1/3 cup (82.5 ml) panko

¼ cup (60 ml) thinly sliced scallions, plus more for garnish

½ tsp (2.5 ml) kosher salt

1 large egg, lightly beaten

1 tbsp (15 ml) toasted sesame oil

2 tbsp (30 ml) low sodium soy sauce

Toasted sesame seeds, for topping (optional)

Preparation:

Combine cucumber and vinegar in a medium bowl; toss to coat. Let stand at room temperature, stirring occasionally, for 20 minutes. Drain cucumber, reserving vinegar in a small bowl.

While cucumber marinates, cook rice according to package directions.

Meanwhile, add chicken, panko, scallions, salt, and egg to a large bowl. Mix until just combined. Shape into 18 balls (about 2 tablespoons/30 ml each).

Heat oil in a large non-stick skillet over medium. Add meatballs; cook, turning occasionally, until browned all over, about 8 minutes. Reduce heat to medium-low. Add soy sauce and reserved vinegar; cook, stirring often, until meatballs are well coated and absorb some sauce and a thermometer inserted in thickest part reads 165°F (74°C), 3 to 5 minutes.

Serve rice and meatballs with pickled cucumbers. Drizzle remaining sauce in skillet over meatballs. Top with scallions and, if using, sesame seeds. Serves 4.

From Real Simple

 

Sun 9 Jul 2023

Egg Roll Pork Noodles

Posted by Recipe Sleuth under New Finds
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This tasty recipe from Canadian Living can be on the table in less than half an hour. Make the sauce and set aside. Brown the pork and add and cook the vegetables. Add the cooked noodles, toss with sauce and serve garnished with scallions. Cook’s note: I used red pepper instead of carrots.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Lee Kum Kee sesame oil, which are additive-free. Unlike most soy sauce, tamari is preserved with alcohol instead of sodium benzoate.

Brown the pork

Make the sauce

Add the vegetables

Add the cooked noodles and sauce, heat through and serve

Ingredients:

¼ cup (60 m) light tamari sauce

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) rice vinegar

2 teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) toasted sesame oil

2 teaspoons (10 ml) vegetable oil

1 clove garlic, finely chopped

2 teaspoons (10 ml) chopped fresh ginger

1 lb (454 g) ground pork

4 cups (1 L) thinly sliced napa cabbage

1 ½ cups (375 ml) grated carrots

8 oz (227 g) rice noodles

2 green onions, chopped

Preparation:

In small bowl, combine tamari, brown sugar, vinegar, 2 tbsp (30 ml) water, cornstarch and sesame oil until brown sugar has dissolved. Set aside.

In wok or large skillet, heat vege­table oil over medium heat. Add garlic and ginger; cook, stirring constantly, for 1 minute. Add pork; cook, stirring and breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes. Add cabbage and carrots; cook, stirring occasionally, until vegetables are tender, about 5 minutes.

Meanwhile, cook noodles according to package directions. Drain noodles and transfer to skillet. Pour in reserved tamari mixture, mix and toss to coat; cook for 1 minute. Divide among bowls and sprinkle each with green onions. Serves 4.

From Canadian Living

 

Sun 2 Jul 2023

BLT Pasta Salad

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This pasta salad from Half Baked Harvest would be great for a summer potluck. Cook bacon and corn and whip up the ranch dressing. Cook the pasta, drain and toss with dressing, cheese, lettuce, cherry tomatoes and corn. Add the avocado and bacon just before serving. Cook’s note: Instead of grilling the corn, I removed the kernels from the cob and cooked them in a little oil in a skillet until they were beginning to caramelize.

Avoiding Additives and Preservatives

Astro Balkan-style yogurt is additive free, as is Lea & Perrins Worcestershire. I used Hellman’s original mayonnaise and Free From bacon. Check the dried spices for colour and anti-caking agents and check the cheddar to make sure it does not contain colour.

BLT pasta salad

Ingredients:

Jalapeño ranch dressing

½ cup (125 ml) plain Greek yogurt or sour cream

1/3 cup (82.5 ml) mayonnaise

2 tablespoons (30 ml) buttermilk

1 cup (250 ml) fresh basil

½ cup (125 ml) fresh cilantro

¼ cup (60 ml) fresh chopped chives

1 jalapeño, seeded, if desired

2 teaspoons (10 ml) Worcestershire

1 teaspoon (5 ml) garlic powder

1 teaspoon (5 ml) onion powder

kosher salt and black pepper

Salad

1 pound (454 g) short cut pasta

1 cup (250 ml) cubed spicy cheddar cheese

1 head romaine lettuce, shredded

2 cups (500 ml) cherry tomatoes, halved

2 cups (500 ml) grilled corn (about 3 ears)

8 slices cooked bacon, crumbled

1 avocado, diced

Preparation:

To make the dressing. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

In a large bowl, toss together the hot pasta with dressing and cubes of cheese. Mix in the lettuce, tomatoes, corn, bacon, and avocado, gently tossing to combine.

Serve warm or cold. The salad will develop more flavour as it sits. If serving later, add the bacon and avocado just before serving. Serves 6.

From Half Baked Harvest

 

Sun 25 Jun 2023

Potato Salad with Tartar Sauce and Fresh Herbs

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Summer has arrived, so it’s time for potato salad! This recipe from NYT Cooking tops cooked baby red potatoes with tartar sauce and fresh herbs. You can use any extra tartar sauce for cooked or canned fish.

Avoiding Additives and Preservatives

I used Hellman’s original mayonnaise and Marty’s bread and butter pickles (made in Hamilton!), which contain no colour or preservatives. Unico capers are additive-free.

Potato salad with tartar sauce and fresh herbs

Ingredients:

Kosher salt and black pepper

2 pounds (907 g) small (2- to 3-inch-/5- to 7.5-cm-long) red potatoes, scrubbed

2/3 cup (165 ml) mayonnaise

¼ cup (60 ml) minced bread and butter pickle chips, plus 5 tablespoons (75 ml) brine

2 tablespoons (30 ml) minced, drained jarred capers

1 garlic clove, minced

1 lemon

3 tablespoons (45 ml) olive oil

Torn fresh parsley and dill, for garnish

Preparation:

Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.

While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons (30 ml) pickle brine, minced capers, garlic and 1 teaspoon (5 ml) lemon juice. Season with salt and pepper; set aside.

Once cool enough to handle, slice the cooked potatoes crosswise into ½-inch- (1-cm-) thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons (45 ml) olive oil and the remaining 3 tablespoons (45 ml) pickle brine. Season generously with salt and pepper and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.

Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away. Serves 6.

From NYT Cooking

 

Sun 18 Jun 2023

Yogurt-Marinated Pork Chops with White Wine-Shallot Sauce

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This recipe from Food and Wine includes marinating pork chops in a spiced yogurt sauce prior to cooking. The yogurt tenderizes the pork and adds flavour. Once you have cooked the chops, set them aside to rest and make a quick shallot-wine-mustard sauce to serve with the meat.

Avoiding Additives and Preservatives

I use Astro Balkan-style yogurt, which is free of additives. Keen’s mustard powder is free of colour and additives. Check the celery seeds to make sure they don’t contain anti-caking agents. I used a white wine from Frogpond Farm that has a sulphite level below 10 parts per million, butter that contains only cream and President’s Choice Old-Fashioned Dijon mustard.

Yogurt-marinated pork chops with white wine-shallot sauce

Ingredients:

3 cups (750 ml) plain whole-milk yogurt, plus more as needed, or 6 cups (1.5 L) yogurt whey

4 large garlic cloves, peeled and smashed

1 tablespoon (15 ml) mustard powder

1 teaspoon (5 ml) celery seeds

6 (8-ounce/227 g) bone-in pork chops (loin or rib-cut chops)

2 tablespoons (30 ml) kosher salt

1 tablespoon (15 ml) black pepper, or to taste

2 tablespoons (30 ml) olive oil, divided

2 medium shallots, minced (about ½ cup/125 ml)

½ cup (125 ml) dry white wine

2 tablespoons (30 ml) unsalted butter, sliced

1 tablespoon (15 ml) Dijon mustard

Preparation:

In a large, flat-bottomed container, stir together yogurt or yogurt whey, garlic, mustard powder, and celery seeds. Add pork chops, turning to coat; add more yogurt if needed to fully coat pork chops. Cover and refrigerate at least 6 hours or up to 12 hours.

About 30 minutes before cooking, remove pork chops from marinade, and place on a rimmed baking sheet in a single layer. Discard marinade. Pat pork chops dry using paper towels. Season with salt and pepper, rubbing liberally on both sides of pork chops.

Heat a 12-inch (30-cm) cast-iron skillet over medium-high until very hot, about 5 minutes. Add 1 tablespoon (15 ml) olive oil, swirling to coat skillet; add 3 pork chops. Sear until golden brown on one side, about 4 minutes. Flip pork chops, and cook until seared on other side, meat is just slightly pink in centre, and a meat thermometer inserted in thickest portion of pork chops registers 145°F (63°C), 3 to 4 minutes, reducing heat if exterior gets too brown before pork chops are cooked through. Transfer pork chops to a clean plate; tent loosely with aluminum foil to keep warm. Wipe skillet clean and repeat cooking process with remaining 1 tablespoon (15 ml) oil and remaining 3 pork chops.

Reduce heat to medium-low. Add shallots to skillet, and cook, stirring often, until soft and caramelized, about 3 minutes. Pour wine into skillet; using a spatula, scrape up browned bits from bottom of skillet. Cook until wine is reduced by half, 2 to 3 minutes; turn off heat, and stir in butter and Dijon mustard. Pour sauce over pork chops. Serves 6.

From Food and Wine

 

Sun 11 Jun 2023

Greek Chicken Orzo Pasta

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This tasty chicken and pasta salad from Half Baked Harvest feeds a crowd. Marinate the chicken in pesto and balsamic vinegar. Make the dressing, which contains fresh herbs, while the orzo cooks. Add the hot orzo to the dressing and toss well. Grill the chicken and chop into bite-sized pieces. Add the chicken, feta, tomatoes, cucumbers, olives, peppers and pepperoncini to the pasta, toss well and serve. Cook’s note: I used a jalapeño pepper instead of pepperoncini.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, President’s Choice Old-Fashioned Dijon Mustard, freshly squeezed lemon juice and pure honey for the dressing. I made the pesto with fresh basil, olive oil, garlic, pine nuts and Parmesan cheese. Check the pine nuts for preservatives and use genuine Parmesan, which has the name stamped on the rind. Acetaia La Bonissma balsamic vinegar has no added sulphites. Tre Stelle feta cheese is additive-free, as are Pilaros black olives and Unico roasted red peppers.

Toss the cooked orzo with the dressing

Marinate the chicken in pesto and balsamic vinegar

Grill the chicken

Assemble the other ingredients and add to pasta with the chicken

Greek chicken orzo pasta

Ingredients:

Dressing

2/3 cup (165 ml) extra virgin olive oil

¼ cup (60 ml) red wine vinegar

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) Dijon mustard

1 shallot, chopped

½ cup (125 ml) chopped herbs, dill, basil, oregano, and/or thyme

kosher salt and black pepper

Salad

1 pound (454 g) boneless skinless chicken tenders (omit if vegetarian)

1/3 cup (83 ml) basil pesto

2 tablespoons (30 ml) balsamic vinegar

1 pound (454 g) dry orzo

2 cups (500 ml) cubed feta cheese

2 cups (500 ml) cherry tomatoes, halved

2-3 Persian cucumbers chopped

1 cup (250 ml) pitted kalamata olives

2 roasted bell peppers, sliced

¼ cup (60 ml) chopped pepperoncini

Preparation:

To make the dressing, combine all ingredients in a large salad bowl.

Toss the chicken with pesto and balsamic vinegar. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until cooked through, about 8-10 minutes. Give it a chop.

Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the chicken, feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavour as it sits. Serves 6-8.

From Half Baked Harvest

 

Sun 4 Jun 2023

Dill Pickle Chicken Piccata Ca-Noodling with Zucchini

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This great recipe from the LCBO’s Food and Drink magazine is a keeper. Cook zucchini and shallot and set aside. Pound chicken breasts into cutlets, dredge in flour, brown the chicken and set aside. Sauté shallot, capers and dill pickles and add pickle brine and stock. Return chicken to the pan, add sliced lemon and cook until the chicken is done. Serve the chicken over the zucchini, top with lemons and sauce and garnish with fresh dill. Cook’s note: I peeled the zucchini into strips with a Y-shaped peeler

Avoiding Additive and Preservatives

Use unbleached flour and butter that does not contain colour. I used Unico capers, Imagine Organic stock and Sunshine Farms dill pickles and brine. All are free of additives and preservatives.

Cook the zucchini

Dredge the chicken

Brown the chicken and set aside

Cook shallot, pickles and capers

Add broth, brine, chicken and lemons and cook until chicken is done

Serve the chicken over the zucchini

Ingredients:

¾ lb (340 g) zucchini, about 2 medium zucchini or 1 pkg (340 g) prepared spiralized zucchini

¼ cup (60 ml) all-purpose flour

2 chicken breasts or 4 chicken cutlets

¼ tsp (1.25 ml) sea salt

Generous grinds of fresh black pepper

¼ cup (60 ml) butter, cut into

1 tbsp (15 ml) pieces

1 large or 2 small shallots, thinly sliced, divided

2 tbsp (30 ml) olive oil, divided

1 dill pickle plus 1 tsp (5 ml) pickle brine

2 tsp (10 ml) drained capers

½ cup (125 ml) chicken broth

4 lemon wheels, seeds removed, plus 2 tbsp (30 ml) lemon juice

Salt and pepper to taste

2 tbsp (30 ml) coarsely chopped fresh dill

Preparation:

If using whole zucchini, use a Y-shaped vegetable peeler to pull long, thin strips of zucchini until all zucchini is in strips.

Add flour to a pie plate. Slice each chicken breast in half crosswise. Place between two pieces of plastic wrap on a cutting board. Using a meat mallet or rolling pin, pound until thin and even. Season chicken with salt and pepper. Turn chicken cutlets in flour and remove to a plate.

Melt 1 tbsp (15 ml) butter in a large frying pan over medium-high heat. When bubbling, add half of shallot. Cook, stirring occasionally until softened slightly, 1 minute. Add zucchini. Cook, stirring occasionally until softened, 4 to 5 minutes. Remove pan from heat. Divide zucchini between two plates, including scraping any bits from bottom of pan. Keep warm by covering plates with foil.

Reduce heat to medium. Add 1 tbsp (15 ml) each butter and oil. Add chicken, making sure not to crowd the pan. You may need to cook chicken in two batches, adding remaining oil to pan if needed. With the exception of flipping halfway through, cook chicken undisturbed until golden on each side, 4 to 5 minutes per side. Add more butter, if needed. Remove from heat. Add chicken to a separate plate. Do not add to plates with zucchini as chicken may not be fully cooked through. Cover with foil.

Return pan to medium heat. Add another 1 tbsp (15 ml) butter, remaining shallot, pickles and capers. Cook, stirring and scraping up any brown bits from pan bottom, until softened, 1 minute. Pour in broth and brine. Cook, scraping up and stirring in any brown bits until sauce reduces by half, 2 to 3 minutes. Add chicken and any juices back into the pan along with lemon wheels. Continue cooking, turning occasionally until chicken is nicely coated and cooked through, about 3 to 6 more minutes depending on chicken thickness.

Remove pan from heat. Working quickly, set chicken over zucchini noodles. Discard lemon wheels if you prefer. Stir lemon juice and any remaining butter into sauce in pan. Taste and season with salt and pepper if you like. Pour over chicken. Serve sprinkled with dill. Serves 2.

From Food and Drink

 

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