Sun 13 Nov 2022

Anna’s Quinoa Salad

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Bonnie Stern has co-authored a new cookbook with her daughter, Anna Rupert and it’s a great collection of delicious recipes. This salad recipe from Don’t Worry, Just Cook is tasty and versatile. It travels well and is gluten free. You can substitute rice or lentils for the quinoa and if it doesn’t have to be gluten free you could use a cooked grain such as bulgur, barley or farro. You can make this dish vegan by using tofu instead of cheese. Cook’s note: I used a mixture of black and white quinoa, used radishes instead of carrots, feta instead of creamy goal cheese and omitted the seeds.

Avoiding Additives and Preservatives

If using canned chickpeas, check for preservatives. I use Blue Menu brand or cook dried chickpeas. President’s Choice Original goat cheese is additive free.

Anna's quinoa salad

Ingredients:

1 cup (250 ml) quinoa, rinsed if it is not pre-rinsed

2 cups (500 ml) boiling water (or amount specified on quinoa package)

1 cup (250 ml) cherry tomatoes, halved

1 cup (250 ml) cooked corn kernels

1 cup (250 ml) cooked and coarsely chopped sweet potatoes, carrots or squash

1 cup (250 ml) cooked chickpeas

¼ cup (60 ml) chopped fresh cilantro, flat-leaf parsley or dill (or a combination)

2 tbsp (30 ml) roasted sunflower seeds

2 tbsp (30 ml) roasted pumpkin seeds

3 to 4 tbsp (45 to 60 ml) fresh lemon juice

1 tsp (5 ml) kosher salt

¼ to 1/3 cup (60 ml to 82.5 ml) extra virgin olive oil

1 cup (250 ml) crumbled goat cheese

Preparation:

Place the quinoa in a medium saucepan and cover with boiling water. Bring to a boil, cover and cook gently for 15 to 20 minutes. Fluff with a fork, then spread on a baking sheet lined with parchment paper to cool.

In a large bowl, combine the tomatoes, corn, sweet potatoes, chickpeas, cilantro, sunflower seeds and pumpkin seeds. Add the quinoa and toss gently.

Stir in 3 tbsp (45 ml) lemon juice, salt and ¼ cup (60 ml) olive oil. Taste and adjust seasoning, Scatter cheese overtop. Makes 5 to 6 cups.

From Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert

 

Sun 6 Nov 2022

Lamb Meatball and Couscous Soup

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This delicious recipe from Canadian Living is comfort food in a bowl. Cook Israeli couscous until al dente and set aside. Bake the lamb meat balls and set aside. Cook leek and carrot briefly and then add stock. Add meatballs, simmer for 15 minutes and then add Swiss chard and simmer for 2 minutes. Divide soup among bowls and top with couscous, lemon slices, yogurt and mint. Cook’s notes: I air fried the meatballs for 10 minutes at 350 F (177 C). I used chicken stock instead of beef stock and omitted the garnishes and this soup was still delicious. I also put the couscous in the bowl first and ladled the soup over to serve. If you have leftovers, store the soup and couscous separately, so the couscous does not soak up the liquid.

Avoiding Additives and Preservatives

I used No Name tomato paste and Imagine Organic stock. Check the dry spices for colour and anti-caking agents. Astro original Greek-style yogurt is additive free.

Make and bake or air fry the meatballs

Cook leek and carrot and add stock

Add meatballs, simmer 15 minutes, then add chard

Lamb meatball and couscous soup

Ingredients:

Meatballs

1 lb (454 g) ground lamb

1 tbsp (15 ml) tomato paste

1 tsp (5 ml) ground cumin

½ tsp (2.5 ml) curry powder

Pinch cinnamon

Salt and pepper

Soup

1 cup (250 ml) Israeli couscous

2 tbsp (30 ml) olive oil

1 leek, white part only, thinly sliced

1 carrot, thinly sliced

5 cups (1.2 L) sodium-reduced beef broth

2 cups (500 ml) Swiss chard or spinach leaves, coarsely chopped

Salt and pepper

8 slices lemon

½ cup (125 ml) plain Greek yogurt

Fresh mint leaves

Preparation:

Meatballs

Preheat oven to 400 F (204 C). Lightly grease baking sheet. In bowl, combine lamb, tomato paste and spices. Season with salt and pepper. With wet hands, shape mixture by 1 tbsp (15 ml) into balls. Arrange on prepared baking sheet. Bake for 8 minutes. Can be made ahead and stored in an airtight container and frozen for up to 3 months.

Soup

In large saucepan of boiling salted water, cook couscous until al dente, 15 to 20 minutes. Drain and set aside.

Meanwhile, in large saucepan, heat oil over medium heat. Add leek and carrot; cook, stirring often, for 3 minutes. Add broth; bring to boil. Reduce heat to medium Add meatballs; simmer for 15 minutes. Add Swiss chard; continue cooking for 2 minutes. Season with salt and pepper, if desired. Divide soup among bowls. Top with couscous and serve with lemon slices, yogurt and mint leaves. Serves 6.

From Canadian Living

 

Sun 30 Oct 2022

Roasted Chicken Thighs with Tangy Apricots and Carrots

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This recipe from NYT Cooking suggests marinating the chicken and apricots up to 24 hours in advance. This adds flavour to the dish and marinating ahead means your meal prep is done and you can have this sheet-pan meal on the table after just a half hour in the oven.

Avoiding Additives and Preservatives

I used Greaves pure apricot jam, Hellman’s mayonnaise, Cock brand fish sauce and Sunny Fruit dried apricots – all are free of artificial colour, flavour and preservatives. Check the chili powder to make sure it does not contain colour or anti-caking agents.

Marinate the chicken and apricots

Add carrots and cook on sheet pan

Roasted chicken thighs with tangy apricots and carrots

Ingredients:

¼ cup (60 ml) apricot preserves

¼ cup (60 ml) mayonnaise

2 tablespoons (30 ml) fresh lemon juice, plus more to taste

1 tablespoon (15 ml) fish sauce

2 teaspoons (10 ml) chili powder

Kosher salt and black pepper

½ cup (125 ml) dried apricots (about 3½ ounces/100 g)

1 pound (454 g) boneless, skinless chicken thighs, each cut in half

3 to 4 medium carrots, thinly sliced into coins (about 1 pound/454 g)

Fresh herbs, such as cilantro, parsley and mint, for topping

Cooked white rice, for serving

Preparation:

In a large bowl, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, chili powder, 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.

When ready to cook, heat the oven to 425 degrees F (218 degrees C) with a rack set in the center position. Line a large sheet pan with parchment.

Add the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown and the carrots begin to shrivel, 20 to 25 minutes. Taste for seasoning, adding more salt and lemon juice as desired. Top with fresh herbs and serve with rice. Serves 4.

From NYT Cooking

 

Sun 23 Oct 2022

Shrimp Chow Mein

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This tasty recipe from Canadian Living is as good as take-out. Prepare chow mein sauce and set aside. Cook broccoli and noodles and set aside. Sauté broccoli, onions, garlic and ginger in sesame oil, add noodles and then chow mein sauce. Add cooked shrimp, heat through and serve. Cook’s note: I omitted the bean sprouts.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Marukan rice vinegar and Lee Kum Kee sesame oil. Make sure the noodles and shrimp are additive-free.

Use cooked shrimp for this recipe

Cook broccoli, onions, garlic and ginger

Add cooked noodles and sauce

Add shrimp and heat through

Ingredients:

Chow mein sauce

7 tbsp (105 ml) soy sauce

3 tbsp (45 ml) rice vinegar

3½ tbsp (22.5 ml) granulated sugar

2 tbsp (15 ml) cornstarch

Chow mein

2 cups (500 ml) chopped Chinese broccoli (gailan) or rapini or small broccoli florets

14 oz (400 g) dry chow mein noodles

3 tablespoons (45 ml) canola oil, divided

1 onion, halved and thinly sliced

3 green onions, chopped

1 clove garlic, chopped

1 teaspoon (5 ml) grated fresh ginger

1 ½ cups (375 ml) bean sprouts

2 tablespoons (30 ml) toasted sesame oil

Chow mein sauce

1 lb (454 g) cooked shrimp

Preparation:

Chow mein sauce

In bowl, whisk together ingredients until sugar is dissolved. (Make-ahead: Can be refrigerated for up to 5 days.) Makes about ½ cup (125 ml).

Chow mein

In saucepan of boiling salted water, blanch broccoli for 2 minutes. Drain, run under cold water, drain again. Set aside.

In separate saucepan of boiling salted water, cook noodles for 2 minutes. Drain and drizzle with 1 tsp (5 ml) canola oil to prevent sticking. Set aside.

In wok or large skillet, heat remaining canola oil over medium heat. Add onion and reserved broccoli; cook, stirring, 2 minutes. Add green onions, garlic, ginger, bean sprouts and sesame oil; cook, stirring, 2 minutes. Stir in reserved noodles, mixing well. Pour chow mein sauce around edge of wok; toss mixture gently to coat; cook 2 minutes. Add shrimp; cook 1 minute. Serves 4.

From Canadian Living

 

Sun 16 Oct 2022

Mussels with White Beans, Rosemary and Garlic

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Mussels are delicious, inexpensive and quick to prepare. This recipe from NYT Cooking combines mussels with white beans, served in a savoury rosemary-garlic broth. Cook’s note: To make this meal even less expensive, use dried beans instead of canned beans. Soak 1 ½ cups (375 ml) of dry navy or cannellini beans in water overnight, drain, cover with 2 inches (5 cm) of water and simmer until tender.

Avoiding Additives and Preservatives

If using canned beans, try Blue Menu brand, which is additive-free. Make sure the red pepper flakes do not contain colour. I use Imagine Organic stock and white wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Assemble your ingredients

Cook the garlic, rosemary and pepper flakes in oil

Add beans, stock and wine and simmer to thicken before adding mussels

Steam mussels until they open, 5-8 minutes

Ingredients:

¾ cup (187.5 ml) extra-virgin olive oil

8 garlic cloves, thinly sliced

¼ teaspoon (1.25 ml) red-pepper flakes, plus more for serving

2 rosemary sprigs

Fine sea salt or table salt

2 (15-ounce/425 g) cans white beans, such as cannellini beans, drained and rinsed

1 cup (250 ml) vegetable broth, plus more as needed

¼ cup (60 ml) dry white wine

2 pounds (907 g) mussels

1 teaspoon (5 ml) finely grated lemon zest

½ cup (125 ml) chopped fresh soft herbs, such as parsley, dill or cilantro, plus more for serving

Preparation:

In a large pot with a tight-fitting cover, combine oil and garlic over medium-low heat. Add red-pepper flakes, rosemary and pinch of salt. Cook until garlic just begins to turn pale gold at the edges (don’t let the garlic turn brown), 2 to 4 minutes.

Add beans, vegetable broth, wine and 1 teaspoon (5 ml) salt to the pot and stir until beans are well coated. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, 8 to 10 minutes.

Meanwhile, rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then rinse mussels well. Discard any mussels with cracked shells or shells that won’t close once you pinch together the edges.

Add mussels to the pot and cover. Let the mussels steam, stirring once or twice, until they open, 5 to 8 minutes. Gently stir in lemon zest and herbs. Taste, adding more salt, if needed.

To serve, divide mussels and beans among individual bowls. Discard any mussels that have not opened and garnish with more herbs and red-pepper flakes, if you like. Serves 4.

From NYT Cooking

 

Sun 9 Oct 2022

Air Fried Korean Chicken Wings

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Air fryers are becoming more popular because they cook a wide variety of foods quickly with very little oil and yield fantastic results. In this recipe from Breville, chicken wings are coated with baking powder and salt before being air fried for 30 minutes. They are then tossed with a sauce made of gochujang (Korean fermented red chile paste), garlic, ginger, sesame oil, rice vinegar, soy sauce and honey. Delicious! Cook’s note: If you don’t have an air fryer, you can broil the wings for about 30 minutes, flipping once. Make sure the wings are about six inches (15.24 cm) from the element. You can also broil the wings briefly after tossing them in the sauce.

Avoiding Additives and Preservatives

Gochujang usually contains preservatives, but I used O’Food brand, which is additive-free and available from Amazon.ca. I used Marukan rice vinegar, tamari instead of soy sauce and Lee Kum Kee sesame oil.

Air fried Korean chicken wings

Ingredients:

Wings

1 ½ lbs (680 g) chicken wings

1 tbsp (15 ml) baking powder

1 tsp (5 ml) kosher salt

Sauce

¼ cup (60 ml) gochujang

2 cloves garlic, finely minced

1 tbsp (15 ml) minced fresh ginger

1 tsp (5 ml) sesame oil

3 tbsp (45 ml) unseasoned rice vinegar

2 tbsp reduced-sodium soy sauce

3 tbsp (45 ml) honey

To serve

3 green onions, thinly sliced

2 tbsp (30 ml) white sesame seeds

Preparation:

Place wings in a large bowl. Combine baking powder and salt in a small bowl and sprinkly mixture over wings to coat them evenly.

Place the wings in the air fryer basket, in a single, evenly- paced layer. Air fry the wings for 30 minutes at 450 F (230 C) for 30 minutes, flipping halfway through.

While the wings cook, combine the sauce ingredients in a small bowl and whisk until well combined. Sauce can be made 24 hours in advance and stored, covered, in the refrigerator.

Transfer the cooked wings to a bowl and toss with some of the sauce to coat evenly. You can serve the wings at this point or broil them for 1-2 minutes per side to brown them.

Garnish with green onions and sesame seeds and serve with the remaining sauce. Serves 4.

From Breville

 

Sun 2 Oct 2022

Oniony Brothy Beans

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This delicious vegetarian soup from Bon Appetit gets its savoury flavour from onions, garlic and thyme, its heartiness from cannellini beans and its tang from vinegar. Serve with crusty bread to sop up all the delicious broth. Cook’s note: If you can’t find frozen pearl onions, buy them fresh, blanch in boiling water for two minutes and remove the skins.

Avoiding Additives and Preservatives

Use an additive-free stock, such as Imagine Organic. I use Marukan rice vinegar and Ace Bakery bread.

Oniony brothy beans

Ingredients:

2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil

2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges

1 Tbsp. (15 ml) kosher salt

5 garlic cloves, thinly sliced

1 tsp. (5 ml) freshly ground black pepper

1½ tsp. (7.25 ml) thyme leaves, plus more for serving

4 cups (1 L) low-sodium vegetable broth

¾ cup (187.5 ml) seasoned rice vinegar

2 15-oz. (443 ml) cans cannellini (white kidney) beans, rinsed

8 oz. (227 g) frozen white pearl onions (about 1½ cups)

1 Tbsp. (15 ml) distilled white vinegar

Slices of crusty country-style bread, toasted (for serving)

Preparation:

Heat 2 Tbsp. (30 ml) extra-virgin olive oil or vegetable oil in a large Dutch oven or other heavy pot over medium-high. Add 2 large white onions, cut through root ends into 1″ (2.54 cm) -thick wedges, sprinkle with 1 Tbsp. (15 ml) kosher salt, and cook, undisturbed, until golden brown underneath, about 5 minutes. Turn onions over and cook until golden brown on other side, about 5 minutes.

Add garlic cloves, thinly sliced, freshly ground black pepper and thyme leaves to pot; stir to combine. Pour in low-sodium vegetable broth and seasoned rice vinegar and bring to a simmer, stirring and scraping up browned bits with a wooden spoon. Stir in cannellini (white kidney) beans, rinsed, frozen white pearl onions, distilled white vinegar and 2 cups (500 ml) water. Return to a simmer and cook, stirring occasionally, until beans, white onions, and pearl onions are very tender and flavors have melded, 35–40 minutes. Taste and add more salt if needed.

Ladle beans into bowls; top with more thyme. Serve with slices of crusty country-style bread, toasted for dipping. Serves 4-6. Do Ahead: Beans can be made 1 day ahead. Let cool; cover and chill.

From Bon Appetit

 

Sun 25 Sep 2022

Teriyaki Pork and Vegetable Stir-Fry

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This quick stir fry from Canadian Living features a home-made teriyaki sauce, tender pork and colourful veggies. You could substitute chicken, steak or tofu and any vegetables you have on hand.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I use Marukan rice vinegar, which is additive-free.

Make the sauce

Brown the pork and set aside

Stir fry the vegetables

Return the meat to the pan, add the sauce and heat through

Ingredients:

¼ cup (60 ml) sodium-reduced soy sauce

3 tbsp (45 ml) brown sugar

3 tbsp (45 ml) unseasoned rice vinegar

2 tsp (10 ml) cornstarch

2 cloves garlic, finely chopped

2 tsp (10 ml) grated fresh ginger

1 tbsp (15 ml) vegetable oil

1 pork tenderloin (about 1 lb/454 g), halved lengthwise and cut in ½ -inch-thick (1.25-cm) slices

2 sweet yellow or orange peppers, cut in 1-inch (2.54-cm) squares

1 head broccoli, cut in small florets

2 green onions, chopped (optional)

Preparation:

In small bowl, whisk together soy sauce, ¼ cup (60 ml) water, brown sugar, rice vinegar, cornstarch, garlic and ginger. Set aside.

In wok or large skillet, heat oil over medium-high heat. Add pork and cook, stirring and flipping often, until still slightly pink, about 5 minutes. Transfer to plate; set aside.

Add peppers and broccoli to wok; cook, stirring often, about 3 minutes. Add reserved pork and sauce; cook, stirring often, until sauce has thickened, about 1 minute. Sprinkle with green onions, if using. Serve with rice or noodles, if desired. Serves 4.

From Canadian Living

 

Sun 18 Sep 2022

Pasta al Pomodoro

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This recipe from NYT Cooking is simple but yields outstanding results. Cook garlic in oil for a few minutes and remove. Add chopped tomatoes and simmer for about 40 minutes. Strain the sauce to remove the skins and seeds. Return the strained sauce to the pan and add cooked spaghetti. Cook for about 2 minutes and then remove from heat and let stand for 5 minutes to allow the pasta to absorb the sauce. Cook’s note: Use the freshest and ripest tomatoes you can find. You can finish the dish with freshly grated Parmesan and/or chopped fresh basil, but it’s delicious on its own.

Avoiding Additives and Preservatives

This recipe’s ingredients are all additive-free.

Use the best, ripest tomatoes you can find

Chop the tomatoes

Cook smashed garlic in oil for a few minutes, then remove

Add tomatoes and simmer for about 40 minutes

Strain the sauce to remove the skins and seeds; add strained sauce back to pot

Add cooked pasta to sauce, cooks for a few minutes, then remove from heat and let stand

Ingredients:

½ cup (125 ml) extra-virgin olive oil

4 large garlic cloves, lightly crushed and peeled

3 pounds (1.36 kg) ripe tomatoes (any mix of plum, field, heirloom, grape or cherry), coarsely chopped

Salt

1 pound (454 g) thin spaghetti

Preparation:

Add the olive oil and garlic to a large Dutch oven or high-sided skillet. Turn the heat to medium-high and cook the garlic, stirring occasionally, until fragrant and lightly golden, and small rapid bubbles form around the cloves, 1 to 3 minutes. Remove the garlic from the pot and discard (or eat).

Carefully and gently lower the chopped tomatoes into the hot oil and cook, stirring constantly, until the tomatoes let off some liquid and the sauce starts to bubble steadily. Season generously with salt. Lower the heat to medium and simmer, stirring occasionally, until the tomatoes break down and the sauce reduces significantly, about 40 minutes.

Set a metal sieve, strainer or food mill over a medium bowl. Carefully pour in the tomato sauce. If using a sieve or strainer, push the sauce through with a spoon or flexible spatula, until all that remains are seeds and skins. Be sure to repeatedly scrape off the valuable pulp collecting on the bottom of the sieve (by holding the sieve down against the edge of the bowl and pulling it back). You should have about 2 cups (500 ml) of sauce in the bowl. Taste and add more salt, if needed, then return the sauce to the Dutch oven.

Meanwhile, cook the spaghetti in a large pot of salted boiling water until al dente. Drain the pasta and add to the sauce.

Turn the heat to high and cook, stirring constantly, until the sauce reduces slightly and the pasta is well coated but not drowned in the sauce, about 2 minutes. Remove the pot from the heat and let it sit so the pasta can absorb the sauce further, about 5 more minutes. Serve immediately. Serves 4.

From NYT Cooking

 

Sun 11 Sep 2022

Grilled Chicken with Marinated Tomatoes and Onions

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This recipe from Food and Wine enhances the flavours of heirloom and cherry tomatoes by marinating them with onions in a dressing of oil, vinegar, oregano and garlic. Cook’s notes: I used chicken thighs instead of cutlets and added feta cheese to the tomatoes and onions just before serving. I also brushed the bread with oil and grilled it until toasted.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar and Ace Bakery bread, which are both additive free. Check the dried oregano to make sure it doesn’t contain colour or anti-caking agents.

Marinate the tomatoes and onions

Grill chicken and serve over tomato mixture. along with crusty bread

Ingredients:

1 cup (250 ml) extra-virgin olive oil, plus more for brushing

6 tablespoons (90 ml) sherry or red wine vinegar

1 ½ teaspoons (7.25 ml) dried oregano

1 small garlic clove, grated

2 teaspoons (10 ml) kosher salt, divided

¾ teaspoon (3.75 ml) black pepper, divided

12 ounces (340 g) small heirloom tomatoes, cut into wedges (about 2 cups/500 ml)

8 ounces (227 g) cherry tomatoes and grape tomatoes, halved (about 1 ½ cups/375 ml)

1 medium-size red onion, thinly sliced crosswise into rings (about 2 cups/500 ml)

8 chicken breast cutlets

Crusty bread, for serving

Preparation:

Whisk together oil, vinegar, oregano, garlic, ½ teaspoon (2.5 ml) salt, and ¼ teaspoon (1.25 ml) pepper in a large bowl or baking dish. Add tomatoes and onion; toss well. Let marinate at room temperature, tossing occasionally, 30 minutes to 1 hour.

Preheat a grill to medium-high. Brush chicken with oil, and season with remaining 1 ½  teaspoons salt (7.5 ml) and ½ teaspoon (2.5 ml) pepper. Place chicken on oiled grates; grill, uncovered, until cooked through, 3 to 4 minutes per side.

Transfer chicken to a cutting board; let rest 5 minutes. Slice as desired, or leave whole. Transfer chicken to a serving platter; spoon tomato mixture and any remaining marinade in bowl over chicken. Serve with crusty bread. Serves 6.

From Food and Wine

 

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