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

 

Sun 4 Sep 2022

Panzanella

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This classic bread and tomato salad from Ina Garten serves a crowd and is a great way to use up late-summer produce. Sauté bread cubes in olive oil until browned. Combine tomatoes, cucumber, red and yellow peppers, red onion, basil and capers in a bowl. Add the toasted bread cubes and toss with vinaigrette. Let stand for a half hour before serving to allow the flavours to blend.

Avoiding Additives and Preservatives

I used President’s Choice Old-Fashioned Dijon, Eden Organic red wine vinegar and Unico capers—all are additive-free. I used Ace Bakery bread, which typically does not contain artificial ingredients.

Sauté the bread cubes

Panzanella

Ingredients:

Vinaigrette

1 teaspoon (5 ml) finely minced garlic

½ teaspoon (2.5 ml) Dijon mustard

3 tablespoons (45 ml) Champagne or red wine vinegar

½ cup (125 ml) good olive oil

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) freshly ground black pepper

Salad

3 tablespoons (45 ml) good olive oil

1 small French bread or boule, cut into 1-inch (2.54-cm) cubes (6 cups/1.5 L)

1 teaspoon (5 ml) kosher salt

2 large, ripe tomatoes, cut into 1-inch (2.54-cm) cubes

1 hothouse cucumber, unpeeled, seeded, and sliced ½-inch (1.25-cm) thick

1 red bell pepper, seeded and cut into 1-inch (2.54-cm) cubes

1 yellow bell pepper, seeded and cut into 1-inch (2.54-cm) cubes

½ red onion, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons (45 ml) capers, drained

Preparation:

Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavours to blend. Serves 12.

From Ina Garten

 

Sun 28 Aug 2022

Shrimp with Chile-Lime Dressing

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This simple dish from Grilling magazine makes a great appetizer or main course. Make the citrus-chile dressing and use half to marinate uncooked, shell-on shrimp while you preheat the grill. Grill the shrimp until cooked, 5-6 minutes. Add chopped cilantro to the remaining dressing and serve with the shrimp.

Avoiding Additives and Preservatives

Look for frozen shrimp with only salt added. Use freshly squeezed lime and lemon juice; concentrates contain sodium benzoate.

Make the chile-lime dressing

Marinate shrimp in half the dressing

Shrimp with chile-lime dressing

Ingredients:

3 lbs (1.4 kg) uncooked, deveined large shrimp

¼ cup (60 ml) chopped fresh cilantro

Oil for grill

Dressing

1/3 cup (82.5 ml) freshly squeezed lime juice

1/3 cup (82.5 ml) freshly squeezed lemon juice

½ cup (125 ml) olive oil

2 cloves garlic, crushed

2 tsp (10 ml) sugar

2 tsp (10 ml) coarse salt

3 fresh long red or yellow hot chiles, sliced thinly

Preparation:

To make dressing, combine all the ingredients. Place shrimp in bowl with half the dressing.

Prepare grill for medium heat. Brush grate with oil.

Grill shrimp in a grill pan or place shrimp on skewers. If using wooden skewers, be sure to soak them in water for an hour before grilling so they don’t burn up on.

Grill shrimp until cooked through, 2-3 minutes per side.

Stir cilantro into remaining dressing and serve with the shrimp. Serves 4.

From Grilling magazine

 

Sun 21 Aug 2022

Cool and Creamy Macaroni Salad

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This recipe from Food.com is a great accompaniment to grilled meats and can also be a vegetarian main course. Combine cooked and cooled pasta with red onion, celery and fresh herbs and toss with a vinegar-mustard-mayo dressing. Cook’s note: I used green pepper instead of celery. Add the dressing while the pasta is still moist.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice or pure white vinegar. I use President’s Choice Old-Fashioned Dijon and Hellman’s original mayo. Check the dried spices for colour and anti-caking agents.

Cool and creamy macaroni salad

Ingredients:

1 pound (454 g) elbow macaroni

½ small red onion, minced

2-3 celery ribs, chopped

¼ cup (60 ml) minced fresh parsley leaves or cilantro leaves

2 tablespoons (30 ml) juice from 1 lemon or 2 tablespoons (30 ml) white wine vinegar

1 tablespoon (15 ml) Dijon mustard

1/8 teaspoon (0.6 ml) garlic powder

1/8 teaspoon (0.6 ml) cayenne pepper

1 ½ cups (375 ml) mayonnaise

Pepper and salt to taste

Preparation:

Bring water to a boil in a large pot. Stir in 1 tablespoon (15 ml) salt and the pasta into the boiling water and cook, stirring often, until nearly tender, about 5 minutes. Drain the pasta and rinse with cold water until cool, then drain briefly so that the macaroni remains moist. Transfer to a large bowl.

Stir in the remaining ingredients and let sit for 5-10 minutes. If made ahead of time, refrigerate and stir again before serving. Serves 4-6.

From Food.com

 

Sun 14 Aug 2022

Grilled Chicken with Tomatoes and Corn

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This recipe from NYT Cooking takes advantage of the season’s ripe corn and juicy tomatoes. Layer corn, tomatoes, onion and fresh herbs on a platter and drizzle with salt and olive oil. Top with grilled chicken thighs coated with a dry rub of salt and chili powder. Cook’s note: I cooked the corn first and cut the kernels from the cob; I used kernels from two cobs instead of one. I omitted the oregano and added a chopped habanero pepper.

Avoiding Additives and Preservatives

Check the chili powder to make sure it does not contain colour or anti-caking agents.

Layer the corn, tomatoes and onion

Grill the chili-rubbed chicken thighs

Serve the chicken over the corn, tomatoes and onion

Ingredients:

1 ½ pounds (680 g) boneless, skinless chicken thighs, patted dry

3 tablespoons (45 ml) extra-virgin olive oil, plus more for greasing the grill grates

1 tablespoon (15 ml) chili powder

Kosher salt

1 ½ pounds (680 g) large ripe tomatoes, thinly sliced

1 ear of corn, kernels cut from the cob (about 1 cup/250 ml kernels)

1 small red onion, thinly sliced

1 tablespoon (15 ml) fresh oregano leaves (optional)

Preparation:

Heat the grill to medium-high. In a medium bowl, coat the chicken with 2 tablespoons (30 ml) olive oil, the chili powder and ½ teaspoon (2.5 ml) salt; set aside. (You can do this step up to 1 day ahead; refrigerate and bring to room temperature before cooking.)

On a large platter, layer the tomatoes, corn kernels, red onion and fresh oregano (if using). Season with ¾ teaspoon (3.75 ml) salt and drizzle with the remaining 1 tablespoon (15 ml) olive oil.

When ready to grill, clean the grates with a grill brush or crumbled foil ball, then lightly grease the grates. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side. (If flare-ups occur, move the chicken to an area of the grill with smaller flames underneath. For a gas grill, close the lid between flips, listening and peeking occasionally for flare-ups.)

Transfer the chicken to the platter. Let rest for 5 to 20 minutes before serving. Serves 4.

From NYT Cooking

 

Sun 7 Aug 2022

Sour Cream and Dill Cucumber Salad

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This summer favourite from Kitchn has the unbeatable combination of cucumbers, sour cream, red onion and dill, with a bit of vinegar, oil and mustard added. Cook’s note: to reduce the salt in this recipe, rinse the cucumbers after they stand and pat dry.

Avoiding Additives and Preservatives

No-Name sour cream, Allen’s apple cider vinegar and President’s Choice Old-Fashioned Dijon mustard are all additive-free.

Sour cream and dill cucumber salad

Ingredients:

2 pounds (907 g) cucumbers (about 4 medium), peeled and thinly sliced crosswise

¼ cup (60 ml) sour cream

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (15 ml) olive oil

1 teaspoon (5 ml) Dijon mustard

1 small red onion, halved and thinly sliced

¼ cup (60 ml) chopped fresh dill

Kosher salt

Freshly ground black pepper

Preparation:

Place the cucumbers in a large colander and toss with a couple of large pinches of salt. Set the colander in a large bowl or in the sink and let the cucumbers stand 30 minutes at room temperature to release some of their water. Meanwhile, whisk the sour cream, vinegar, oil, mustard, a pinch of salt, and a few grinds of pepper together in a large bowl; set aside.

Gently pat the cucumbers dry with a paper towel. Add the cucumbers, red onion, and dill to the dressing and toss gently to combine. Taste and season with salt and pepper as needed. Serves 6.

From Kitchn

 

Sun 31 Jul 2022

Thai-Style Shrimp with Fresh Basil

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This recipe from Farm Girl Organic is quick and tasty. Combine fish sauce, water, soy sauce and sugar and set aside. Cook the shrimp, onion and garlic, add the sauce and cook until the sauce bubbles. Add chopped green onions, cilantro, jalapeno and basil, cook until just heated through and serve.

Avoiding Additives and Preservatives

Look for a brand of fish sauce with no added preservatives, such as Blue Dragon. Use tamari instead of soy sauce, as it uses alcohol as a preservative instead of sodium benzoate.

Cook shrimp, garlic and onion

Add sauce, green onions, jalapeno, cilantro and basil

Ingredients:

2 tablespoons (30 ml) fish sauce

2 tablespoons (30 ml) water

1 teaspoon (5 ml) soy sauce

½ teaspoon (2.5 ml) sugar

2 tablespoons (30 ml) vegetable oil

1 pound (454 g) medium shrimp, peeled and deveined

1 cup (250 ml) thinly sliced onion

1 tablespoon (15 ml) garlic, chopped

¼ cup (60 ml) green onions, finely chopped

2 tablespoons (30 ml) cilantro, coarsely chopped

1 tablespoon (15 ml) jalapeno, seeded and chopped

¼ cup (60 ml) fresh basil, coarsely chopped

Preparation:

Stir together the fish sauce, water, soy sauce, and sugar in a small bowl and set aside. Prep the remaining ingredients, so you can add them quickly when they are needed.

Place a 10-12-inch (25-30-cm) cast iron skillet over medium-high heat until it becomes very hot, about 30 seconds.

Add the oil and turn to coat the pan evenly. Add the shrimp in a single layer and leave them to cook on one side, undisturbed, until their edges turn bright pink. Toss well and turn all the shrimp cooked side up so the other side can cook, undisturbed, for 15 seconds.

Add the onion and garlic and toss well. Cook 1 minute, tossing occasionally, until the onion softens and becomes fragrant and shiny; continue tossing so it wilts and softens but doesn’t burn.

Stir the fish sauce mixture to make sure the sugar is dissolved and pour it around the edges of the pan. Toss well to season the shrimp with the sauce, then let cook, undisturbed, just until the shrimp are cooked through and the sauce is bubbling.

Add the green onions, cilantro and jalapeno and toss well. Add the basil to the pan and toss well. Cook 10 seconds and pour onto a serving platter deep enough to hold a little sauce. Serves 4.

From Farm Girl Organic

 

Sun 24 Jul 2022

Caprese Chicken Pasta Salad

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This delicious summer salad from Half Baked Harvest combines grilled chicken with pasta, mozzarella, tomatoes, herbs and avocado—all dressed in a balsamic dressing. Make the salad dressing and use about a third to marinate the chicken. Grill the chicken and cook the pasta. Combine all the ingredients and serve warm or cold. I used chicken breasts instead of tenders.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites and pure honey. Tre Stella mozzarella balls are additive-free.

Grill the marinated chicken

Caprese chicken pasta salad

Ingredients:

Balsamic dressing

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

1/3 cup (82 ml) balsamic vinegar

3 tablespoons (45 ml) honey

1 shallot, chopped

3 cloves garlic, chopped

2 tablespoons (30 ml) chopped fresh oregano

2 tablespoons (30 ml) chopped fresh basil

Kosher salt, black pepper, and red pepper flakes

Salad

1 pound (454 g) boneless skinless chicken tenders

1 pound (454 g) short cut pasta

2 cups (500 ml) mozzarella balls (use marinated, if you can find)

2 cups (250 ml) cherry tomatoes, halved

1 cup (250 ml) fresh basil leaves, torn

1 avocado, diced

Preparation:

To make the dressing combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

In a bowl, toss the chicken with 1/3 of the dressing. Let sit 10 minutes or marinate up to overnight. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 8-10 minutes.

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta, chicken, mozzarella, tomatoes, and avocado to a large salad bowl. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavour as it sits. Serves 8.

From Half Baked Harvest

 

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