Sun 5 Nov 2023

Sheet-Pan Chopped Salad with Chicken

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This sheet-pan meal from NYT Cooking combines cubed chicken breast with zucchini, bell pepper and salad. Marinate the chicken briefly and then arrange on a sheet pan with chunks of zucchini and sliced red pepper. Roast until the chicken is cooked through and set the chicken and vegetables aside. Strain the pan juices and add oil and parsley. Divide romaine lettuce and cherry tomatoes among the serving plates, top with the chicken mixture, feta and dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the oregano to make sure it does not contain colour or anti-caking agents. Krinos or Tre Stelle feta cheese is additive-free.

Place the cubed chicken, zucchini and red pepper on sheet pan

Set cooked chicken and vegetables aside, strain the pan juices and use them for the vinaigrette

Place romaine and tomatoes on plates and top with chicken, vegetables, cheese and the pan-juice vinaigrette

Ingredients:

½ cup (125 ml) plus 1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (15 ml) lemon juice

1 teaspoon (5 ml) minced garlic

½ teaspoon (2.5 ml) dried oregano

Kosher salt (such as Diamond Crystal) and pepper

1 ½ pounds (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.54-cm) pieces

1 large zucchini, cut into 1-inch (2.54-cm) pieces

1 medium red bell pepper, halved, cored, seeded and sliced ½-inch- (1.25-cm-) thick

2 tablespoons (30 ml) chopped fresh parsley

1 large head romaine lettuce, chopped (8 cups/2 L)

8 ounces (227 g) cherry tomatoes, halved (about 2 ½ cups/625 ml)

3 ounces (85 g) feta cheese, sliced or crumbled

Preparation:

Heat oven to 450 degrees F (232 C). In a large bowl, combine 3 tablespoons (45 ml) of the oil with the lemon juice, garlic and oregano; season with salt and pepper then whisk to combine. Add chicken, season with salt and pepper, then toss to coat, massaging the marinade into the chicken.

On a large rimmed sheet pan, combine zucchini, bell pepper and 2 tablespoons (30 ml) of the oil. Season with salt and pepper, toss to coat, then spread in an even layer. Arrange chicken on top in an even layer. Roast until chicken is cooked through and vegetables are tender but still have texture, 15 minutes.

Transfer chicken and vegetables to a large plate. Strain the pan juices through a fine sieve into a small bowl; add the remaining ¼ cup (60 ml) oil and the parsley and whisk until well blended.

Divide romaine and tomatoes among plates. Top each with some of the chicken, vegetables, cheese and a drizzle of the pan-juice dressing. Serve warm. Serves 4.

From NYT Cooking

 

Sun 29 Oct 2023

Tomatoes and Chickpeas with Feta

Posted by Recipe Sleuth under New Finds
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This recipe from Bon Appetit is a great vegetarian main dish. Roast tomato wedges on a sheet pan until soft. Combine chickpeas with spices and oil and add to the roasted tomatoes. Add slices of feta cheese and broil for about 10 minutes. Cool slightly, top with arugula and olives and drizzle with vinegar and oil. Serve with flatbread.

Avoiding Additives and Preservatives

Blue Menu canned chickpeas are additive-free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. Tre Stelle or Kinros feta are additive-free. I used President’s Choice garlic-stuffed green olives and Eden Organic red wine vinegar, which do not contain additives or preservatives. Some flatbreads contain preservatives, so be sure to check the label.

Roast tomato wedges

Add chickpeas and feta and broil

Top with arugula and olives and drizzle with vinegar

Ingredients:

2 lb. (907 g) heirloom or other large tomatoes, cored, cut into1½”- (3.8 cm-) thick wedges

Extra-virgin olive oil (for drizzling)

1½ tsp. (7.5 ml) Diamond Crystal or 1 tsp. (5 ml) Morton kosher salt, plus more

Freshly ground pepper

2 15.5-oz. (458 ml) cans chickpeas, rinsed, patted dry

1 tsp. (5 ml) ground cumin

½ tsp. (2.5 ml) smoked paprika

1 lb. (454 g) feta, cut into ½”- (1.25 cm-) thick slabs

1 large handful arugula

½ cup (125 ml) torn, pitted green olives

Sherry vinegar or red wine vinegar (for drizzling)

Pita (for serving)

Preparation:

Place racks in middle and top positions of oven; preheat to 425°F (218°C). Arrange 2 lb. (907 g) heirloom or other large tomatoes, cored, cut into 1½”- (3.8 cm-) thick wedges, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season generously with kosher salt and freshly ground pepper; toss to coat. Roast on middle rack until collapsed and slightly jammy, 25–30 minutes. Remove from oven and heat broiler.

Meanwhile, combine two cans chickpeas, rinsed, patted dry, ground cumin, smoked paprika, and salt in a medium bowl. Drizzle lightly with oil and toss to coat.

Spoon chickpea mixture over and around tomatoes. Break feta, cut into ½”- (1.25 cm-) thick slabs, into large pieces and tuck around. Broil on top rack until tomatoes and feta are blistered, 8–10 minutes. Let tomato-chickpea mixture cool 5 minutes.

Scatter 1 large handful arugula and torn, pitted green olives over tomato-chickpea mixture. Drizzle some sherry vinegar or red wine vinegar and more oil over; season with pepper. Serve with pita. Serves 4.

From Bon Appetit

 

Sun 22 Oct 2023

Sheet-Pan Sausages and Mushrooms with Arugula and Croutons

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This recipe from NYT Cooking is a great sheet-pan meal. Cook sausage and mushrooms and then remove from pan. Add torn crusty bread to the pan to soak up the drippings—top with a tangy vinaigrette and roast until the croutons are toasted. Return the mushrooms to the pan, add a couple of handfuls or arugula and drizzle with the remaining vinaigrette. Stir in parsley and serve with sausages, topped with grated Parmesan cheese.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages and Eden Organic red wine vinegar—both are additive free. Ace Bakery white bread is all-natural, as is genuine Parmesan cheese. Look for the name stamped on the rind.

Score and roast the sausages

Toss arugula and croutons with roasted mushrooms

Sheet-pan sausages and mushrooms with arugula and croutons

Ingredients:

1 pound (454 g) hot or sweet Italian sausages

1 pound (454 g) mixed mushrooms, such as shiitake, oyster, maitake or cremini, trimmed and quartered (or cut into 1-inch/2.54-cm pieces if large)

5 tablespoons (75 ml) extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

3 tablespoons (45 ml) red wine vinegar, plus more as needed

1 garlic clove, coarsely chopped

4 cups (1 L) torn, bite-size pieces of crusty bread (6 to 8 ounces/170 to 226 g)

2 cups (500 ml) arugula

½ cup (125 ml) coarsely chopped fresh parsley leaves

Finely grated Parmesan, for serving

Preparation:

Heat the oven to 450 degrees F (232 degrees C). Score the sausages in a few places on both sides, making sure not to cut all the way through. Toss the sausages and mushrooms on a sheet pan with 2 tablespoons (30 ml) olive oil, salt and pepper. Spread in an even layer and roast, shaking the pan once or twice, until browned and cooked through, 20 to 25 minutes.

Meanwhile, in a small bowl, combine the remaining 3 tablespoons (45 ml) olive oil with the vinegar and garlic; season to taste with salt and pepper.

When the sausages and mushrooms are done, use a slotted spoon or tongs to transfer to a plate, leaving the drippings behind. Add the torn bread and 1 teaspoon (5 ml) of the dressing to the baking sheet. If the bread seems dry, add more dressing, 1 teaspoon (5 ml) at a time. Roast until the bread is lightly toasted, 5 to 10 minutes.

Add the mushrooms and arugula to the pan. Drizzle and toss with the remaining vinaigrette until lightly coated. Stir in the parsley, then season to taste with salt, pepper, oil and vinegar. Sprinkle with Parmesan and eat with the sausages. Serves 4.

From NYT Cooking

 

Sun 15 Oct 2023

Beef Poke

Posted by Recipe Sleuth under New Finds
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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

Posted by Recipe Sleuth under New Finds
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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

Posted by Recipe Sleuth under New Finds
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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

 

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