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

 

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

 

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