Sun 27 Mar 2022

Beer-Braised Chicken

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This recipe from Canadian Living is perfect for a spring dinner party. Brown chicken thighs and set aside. Sauté vegetables and add beer, vinegar, broth, maple syrup, tomato paste, mustard and thyme. Return the chicken to the pan and bake for about 30 minutes. Add snow peas and peas and bake for another 15 minutes or until chicken is done. Garnish with watercress and serve.

Avoiding Additives and Preservatives

Use a micro-brewery beer, such as Steam Whistle. Allen’s cider vinegar, Imagine Organic broth, No Name tomato paste, pure maple syrup and President’s Choice Old-Fashioned Dijon mustard are additive-free. Check the thyme to make sure it doesn’t contain colour or anti-caking agents.

Brown the chicken and set aside

Cook the vegetables

Return the chicken to the pot and bake

Add the peas and snow peas for the last 15 minutes of cooking and serve garnished with watercress

Ingredients:

8 pieces bone-in skin-on chicken thighs (about 3.3 lb./1.5 kg total)

Salt and pepper

1 tablespoon (15 ml) olive oil

1 pack pearl onions, peeled

8 small carrots (with stems), tops trimmed

2 cloves garlic finely chopped

2 tablespoons (30 ml) all-purpose flour

1 12-oz (341-ml) bottle Amber beer

2 tablespoons (30 ml) cider vinegar

½ cup (125 ml) sodium-reduced chicken broth

2 tablespoons (30 ml) maple syrup

1 tablespoon (15 ml) tomato paste

1 tablespoon (15 ml) grainy mustard

1 teaspoon (5 ml) dried thyme

2 cups (500 ml) snow peas

1 cup (250 ml) fresh peas or frozen

½ cup (125 ml) watercress

Preparation:

In saucepan of boiling water, blanch pearl onions about 1 minute. Transfer to bowl of ice water, cool and peel.

Season chicken with salt and pepper. In large ovenproof skillet or Dutch oven, heat oil over medium-high heat. Add half the chicken, skin side down; cook until golden brown, about 6 minutes. Turn chicken and continue cooking for 2 minutes. Transfer to plate; set aside. Repeat with remaining chicken.

Drain all but 1 tbsp (15 ml) fat from pan. Add onions, carrots and garlic. Cook over medium heat, stirring occasionally, until vegetables are golden, about 5 minutes. Add flour; cook, stirring, about 1 minute.

Preheat oven to 350°F (177°C). Pour beer and vinegar over vegetables, scraping up browned bits from bottom of pan with wooden spoon. Cook for 1 minute. Add broth, maple syrup, tomato paste, mustard and thyme. Season with salt and pepper. Stir to combine; bring to boil.

Add reserved chicken to pan; nestle among vegetables. Cover, transfer to oven and bake about 30 minutes. Add snow peas and peas to pan; stir gently to combine. Continue baking, uncovered, until juices run clear when chicken is pierced with fork, about 15 minutes. (Make-ahead: Can be stored in air-tight container and refrigerated for up to 2 days and frozen for up to 2 months.) Sprinkle with watercress. Serves 6.

From Canadian Living

 

Sun 20 Mar 2022

Seared Tuna with Japanese Noodles

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We are lucky to have a great fish monger close by, so were able to buy sushi-grade tuna for this delicious salad from Lucy Waverman’s Dinner Tonight cookbook. Cook the noodles and make the sauce. Then sauté shiitake mushrooms and ginger and stir in mirin, sesame oil, soy sauce, vinegar and green onions. Then quickly sear the tuna so that it brown on the outside and rare in the centre (you can cook it longer if you wish, but the tuna won’t be as tender). Plate the noodle mixture and top with slices of the tuna and a spoonful of sauce.

Avoiding Additives and Preservatives

Wasabi paste typically contains artificial colour and flavour, so I used 1 tsp (5 ml) of freshly grated horseradish and 1 tsp (5 ml) of President’s Choice Old-Fashion mustard in place of the wasabi paste. I used tamari instead of soy sauce, Yoshi mirin, Marukan rice vinegar and Lee Kum Kee sesame oil, which are additive-free.

Add cooked noodles to sautéed mushrooms

Quickly sear tuna on each side - it should be rare in the middle

Seared tuna with Japanese noodles

Ingredients:

2 tsp (10 ml) wasabi power or paste

½ cup (125 ml) mayonnaise

3 tbsp (45 ml) whipping cream

8 oz (226 g) udon noodles

2 tbsp (30 ml) vegetable oil

6 shiitake mushrooms, stemmed and thinly sliced

1 tbsp (15 ml) grated ginger

1 tbsp (15 ml) mirin

1 tsp (5 ml) sesame oil

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) rice vinegar

3 green onions, slivered

4 8-oz (226 g) tuna steaks, about 1 inch (2.54 cm) thick

Salt and freshly ground pepper

Preparation:

Combine wasabi, mayonnaise and whipping cream. Add a little water if it is too thick.

Cook noodles in boiling water until al dente. Drain well.

Heat 1 tsp (5 ml) oil in a large skillet on medium-high heat. Add mushrooms and ginger and sauté until softened, about 1 minute. Stir in mirin, sesame oil, soy sauce, vinegar and green onions. Stir in noodles and keep warm.

Heat remaining 1 tbsp (15 ml) oil in skillet on medium-high heat. Season tuna with salt and pepper. Sear tuna for 2 minutes per side (or longer if desired).

Divide noodle mixture among serving plates. Thinly slice tuna and place on top. Spoon wasabi mayonnaise onto tuna. Serves 4.

From Lucy Waverman’s Dinner Tonight

 

Sun 13 Mar 2022

Saag Paneer

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If you love Indian food, this Canadian Living recipe for saag paneer—cooked spinach with paneer cheese—will not disappoint. Blanch and purée the spinach and set aside. Cook the cumin and onion in butter and add ginger and garlic. Stir in the cilantro, remaining spices and the tomatoes and cook until the tomatoes break down. Stir in the spinach, yogurt, lemon juice, garam masala and cubed paneer and cook until heated through.

Avoiding Additives and Preservatives

I was delighted to find additive-free paneer at the grocery store—check the label to make sure it does not contain sulphites or other preservatives. Make sure the dried spices don’t contain colour or anti-caking agents and that the butter does not contain colour. I used Astro Original Balkan-Style yogurt.

Boil the spinach until wilted, then puree

In addition to the spinach, this recipe contains tomatoes, onion, spices, garlic, ginger, cilantro, yogurt and paneer

Cook the tomatoes until they start to break down

Add the spinach

Add the paneer and cook until it is warmed through

Ingredients:

2 bunches spinach trimmed

2 tablespoons (30 ml) vegetable oil

¾ teaspoon (3.75 ml) cumin seeds

1 onion finely chopped

1 tablespoon (15 ml) butter

3 cloves garlic minced

2 teaspoons (10 ml) finely grated gingerroot or minced

¼ cup (60 ml) finely chopped fresh coriander

2 teaspoons (10 ml) ground Indian hot pepper or ½ tsp (2.5 ml) cayenne pepper

¾ teaspoon (3.75 ml) salt

½ teaspoon (2.5 ml) ground coriander

½ teaspoon (2.5 ml) turmeric

1 pinch cinnamon

3 plum tomatoes peeled and finely chopped

1/3 cup (82.5 ml) plain Balkan-style yogurt

2 teaspoons (10 ml) lemon juice

3/8 teaspoons (1.87 ml) garam masala

8 oz (226 g) paneer cubed

Preparation:

In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with ¼ cup (60 ml) water; set aside.

In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.

Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.

Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 30 ml) water if mixture is no longer saucy, until steaming hot, about 3 minutes.

Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes. Serves 6.

From Canadian Living

 

Sun 6 Mar 2022

Asian Noodle Salad with Ginger Vinaigrette

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This salad from Fine Cooking is colourful and nutritious. Cook the noodles and set aside. Cook the chicken with soy sauce and crushed red pepper and set aside. Combine noodles, vegetables and chicken and toss with the vinaigrette. Cook’s note: I omitted the carrot.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce. Marukan rice vinegar, Nature Value sriracha and Lee Kum Kee pure sesame oil are additive-free.

Make the ginger vinaigrette

Toss vegetables, chicken and noodles together with vinaigrette

Asian noodle salad with ginger vinaigrette

Ingredients:

8 oz (226 g) spaghetti or ramen noodles

¼ cup (60 ml) plus 1 tbsp (15 ml) olive oil

1 ½ lb (680 g) skinless, boneless chicken breast, cut into 1-inch (2.54-cm) chunks

6 tbsp (90 ml) low-sodium soy sauce, divided

Crushed red pepper

3 tbsp (45 ml) rice vinegar

2 tbsp (30 ml) sriracha

Juice of 1 lime

1 ½ tsp (7.5 ml) grated ginger

1 tbsp (15 ml) minced garlic

1 tbsp (15 ml) honey

1 tbsp (15 ml) sesame oil

1 tbsp (15 ml) sesame seeds; more for garnish

2 cups (500 ml) finely shredded red cabbage

1 large carrot, peeled into strips or julienned

1 red bell pepper, thinly sliced

3 radishes, thinly sliced

3 scallions, chopped; more for garnish

Fresh cilantro leaves, for garnish

Preparation:

Cook the noodles according to package directions, drain and set aside. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Add the chicken, 1 tbsp (15 ml) of the soy sauce and crushed red pepper to taste; cook 6 to 8 minutes and let cool.

Combine the remaining 5 tbsp (75 ml) soy sauce, remaining ¼ cup (60 ml) olive oil, the rice vinegar, sriracha, lime juice, ginger, garlic, honey, sesame oil and sesame seeds.

In a large bowl, combine the noodles, cabbage, carrot, bell pepper, radishes and scallions and gently toss. Add the chicken and vinaigrette and toss to combine. Garnish with cilantro, sesame seeds and scallions. Serves 4.

From Fine Cooking

 

Sun 27 Feb 2022

Moroccan Grilled Lamb Chops with Couscous

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This delicious recipe from Ina Garten is a company-worthy dinner. Marinate lamb chops in a mint-spice-lemon-yogurt sauce and then grill on the barbecue or on a stovetop grill pan. Serve with couscous tossed with toasted pine nuts and fresh mint.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Astro Original Balkan-Style yogurt and Simply Natural organic sriracha. Make sure the butter you use does not contain colour. I used Imagine organic chicken stock. Check the label on the pine nuts to make sure no preservatives have been added.

Marinate the lamb before grilling

Grill lamb until rare or medium-rare

Serve lamb with couscous

Ingredients:

Lamb

6 large garlic cloves

1/3 cup (82.5 ml) julienned fresh mint leaves

1 ½ tablespoons (22.5 ml) ground turmeric

1 tablespoon (15 ml) whole coriander seeds

1 tablespoon (15 ml) ground cumin

1 tablespoon (15 ml) grated lemon zest (2 lemons)

Kosher salt

5 tablespoons (75 ml) good olive oil, plus extra for the grill

3 racks of lamb (6 to 7 ribs each), cut into chops

1 ½ cups (375 ml) plain whole-milk Greek yogurt

1 ½ teaspoons (7.5 ml) Sriracha

3 tablespoons (45 ml) freshly squeezed lemon juice

Couscous with pine nuts and mint

2 tablespoons (30 ml) good olive oil

1 tablespoon (15 ml) unsalted butter

1 cup (250 ml) chopped yellow onion

3 cups (750 ml) chicken stock, preferably homemade

1 ½ cups (375 ml) couscous

Kosher salt and freshly ground black pepper

½ cup (125 ml) julienned fresh mint leaves, loosely packed

1/3 cup (82.5 ml) pine nuts, toasted

Preparation:

Lamb

Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 ½ (12.5 ml) teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.

Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.

Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous. Serves 6.

Couscous

Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon (5 ml) salt, and ½ teaspoon (1.25 ml) pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon (5 ml) salt, depending on the saltiness of the stock, and ½ teaspoon pepper. Serve hot. Serves 6.

From Ina Garten’s Cooking for Jeffrey

 

Sun 20 Feb 2022

Ribollita

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Ribollita, which means “reboiled” is a hearty Tuscan soup traditionally made from leftover vegetables and stale bread. This version from Ina Garten—which contains beans, pancetta, onion, carrots, celery, garlic, tomatoes, savoy cabbage, kale, basil, chicken stock and bread—is a perfect supper on a cold winter night. Soak and cook the beans (or use canned) and set aside. Cook the pancetta and vegetables. Puree half the beans and add them and the whole beans to the pot. Add water and simmer for about 20 minutes. Add the cubed bread and simmer for another 10 minutes before serving, topped with Parmesan cheese and a drizzle of olive oil.

Avoiding Additives and Preservatives

Use dried beans or Blue Menu canned white beans. Look for pancetta preserved with celery salt instead of nitrites. Check the red pepper flakes to make sure they don’t contain colour. Unico or Blue Menu canned tomatoes are additive free. I use Imagine organic chicken stock and Ace Bakery bread. Genuine Parmesan is additive- and colour-free—look for the name stamped on the rind.

Serve ribollita topped with grated Parmesan and a drizzle of olive oil

Ingredients:

½ pound (226 g) dried white beans, such as Great Northern or cannellini

Kosher salt

¼ cup (60 ml) good olive oil, plus extra for serving

¼ pound (113 g) large diced pancetta or smoked bacon

2 cups (500 ml) chopped yellow onions (2 onions)

1 cup (250 ml) chopped carrots (3 carrots)

1 cup (250 ml) chopped celery (3 stalks)

3 tablespoons (45 ml) minced garlic (6 cloves)

1 teaspoon (5 ml) freshly ground black pepper

¼ (1.25 ml) teaspoon crushed red pepper flakes

1 (28-ounce/796 ml) can Italian plum tomatoes in puree, chopped

4 cups (1 L) coarsely chopped or shredded savoy cabbage, optional

4 cups (1 L) coarsely chopped kale

½ cup (125 ml) chopped fresh basil leaves

6 cups (1.5 L) chicken stock, preferably homemade

4 cups (1 L) sourdough bread cubes, crusts removed

½ cup (125 ml) freshly grated Parmesan, for serving

Preparation:

In a large bowl, cover the dried beans with cold water by 1 inch (2.54 cm) and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups (2 L) of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon (5 ml) of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon (15 ml) of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups (2 L). Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. Serves 8.

From Ina Garten’s Barefoot Contessa at Home

 

Sun 13 Feb 2022

Sheet-Pan Chicken and Squash Salad

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This sheet-pan supper from Bon Appetit is quick, healthy and tasty. Top chicken thighs with a blend of lemon zest, garlic, oil, salt and pepper. Seed and slice squash and place, along with cubed halloumi, on one half of a foil-lined baking sheet. Top with a blend of oil, garlic, cumin and salt. Thinly slice the shallots and place them in six piles on the other half of the baking sheet. Top each pile with a piece of chicken. Bake until cooked then quickly broil to brown the chicken. Meanwhile, prepare the dressing and add the chopped kale to it, massaging the kale briefly to soften it. Serve the chicken pieces whole or sliced with the tossed kale, squash, halloumi and shallots.

Avoiding Additives and Preservatives

Look for halloumi with no preservatives or colour added. I use President’s Choice Old-Fashioned Dijon mustard.

Place squash and halloumi on one half of a baking sheet and chicken on top of sliced shallots on the other half

Massage kale in the dressing to soften it

Cook until squash is tender and chicken is done - run under the broiler to borwn

Sheet-pan chicken, halloumi and squash salad

Ingredients:

4 garlic cloves, divided

Zest and juice of 1 small lemon

4 Tbsp. (60 ml) plus ⅓ cup (82.5 ml) extra-virgin olive oil, divided

3½ tsp. (17.5 ml) Diamond Crystal or 2 tsp. (10 ml) Morton kosher salt, divided

Freshly ground black pepper

6 skin-on, bone-in chicken thighs

1 medium delicata squash

6 oz. (170 g) halloumi cheese, cut into 1-inch (2.54-cm) cubes

2 tsp. (10 ml) ground cumin

4 shallots, thinly sliced

1 Tbsp. (15 ml) Dijon mustard

1 Tbsp. (15 ml) pure maple syrup

1 bunch kale, ribs and stems removed, leaves chopped

Preparation:

Place a rack in upper third of oven; preheat to 425 F (218 C). Finely grate half of garlic into a large bowl. Mix in lemon zest, 3 Tbsp. (45 ml) oil, 2 tsp. (10 ml) Diamond Crystal or 1¼ tsp. (6.25 ml) Morton kosher salt; season with pepper. Pat chicken dry and place in bowl, turning and rubbing to evenly coat.

Cut squash in half lengthwise; scoop out seeds and discard. Slice crosswise 1 inch (2.54 cm) thick. Place squash and halloumi on one half of a large rimmed baking sheet. Drizzle 1 Tbsp. (15 ml) oil over, finely grate remaining garlic on top, and sprinkle cumin and 1 tsp. (5 ml) Diamond Crystal or ½ tsp. (2.5 ml) Morton kosher salt evenly over. Season with pepper and toss to combine. Arrange into an even layer, keeping to the same side.

Place shallot slices in 6 piles on other half of baking sheet; top each pile with a chicken thigh, skin side up. Roast until chicken is cooked through and squash is fork-tender, 33–36 minutes.

Heat broiler. Broil vegetables and chicken until skin is golden brown and crisp, about 2 minutes.

Meanwhile, whisk lemon juice, mustard, syrup, remaining ½ tsp. (2.5 ml) Diamond Crystal or ¼ tsp. (1.25 ml) Morton kosher salt in a clean large bowl; season with pepper. Gradually stream in remaining ⅓ cup (82.5 ml) oil, whisking until emulsified. Add kale; massage dressing into greens.

Transfer chicken to a cutting board; thinly slice, discarding bones. Transfer to bowl with salad; add squash, halloumi, and shallots and toss. Season with pepper. Serves 4.

From Bon Appetit

 

Sun 6 Feb 2022

Spinach and Three-Cheese Stuffed Shells

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This stuffed shell pasta dish from Half Baked Harvest’s Super Simple cookbook is hands-down one of the best baked pasta dishes I’ve ever eaten. Make a rich sauce with sausage, tomatoes, red pepper, spices and chopped spinach. Meanwhile, cook the pasta shells until al dente. Combine ricotta and Gouda cheeses with basil and spoon or pipe the mixture into the cooked pasta shells. Arrange the stuffed shells on top of the sauce, top with mozzarella and bake for about 30 minutes. Top with fresh basil and serve. Cook’s notes: I had some cooked pasta shells left over. I spooned the cheese filling into the shells instead of piping. Be sure to squeeze as much water as you can from the thawed chopped spinach. I used pizza mozzarella instead of fresh and it worked well.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Unico tomatoes, Tre Stelle ricotta, No Name pizza mozzarella and No Name frozen chopped spinach. Check the spices to make sure they don’t contain colour or anti-caking agents and look for Gouda with no artificial ingredients or colour added.

Brown the sausage, add the tomatoes, bell pepper and spices and simmer for 15 minutes. Then add the spinach.

Combine the ricotta, Gouda and basil

Place the cheese-stuffed shell on top of the sauce

Top with mozzarella and bake. Garnish with basil.

Spinach and three-cheese stuffed shells

Ingredients:

2 tbsp (30 ml) extra virgin olive oil

1 lb (454 g) ground spicy Italian sausage

2 28-oz (796 ml) cans crushed tomatoes

1 red bell pepper, seeded and sliced

2 tsp (10 ml) dried oregano

½ tsp (2.5 ml) crushed red pepper flakes (plus more as needed)

1 8-oz (227 g) bag frozen chopped spinach, thawed and squeezed dry

1 1-lb (454 g) box dried jumbo pasta shells

16 oz (454 g) whole milk ricotta cheese

2 cups (500 ml) shredded Gouda cheese

1 cup (250 ml) fresh basil leaves, chopped (plus more for serving)

8 oz (227 g) fresh mozzarella cheese, torn

Kosher salt and freshly ground pepper

Preparation:

Preheat the oven to 350 degrees F (177 degrees C).

Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes.

Reduce heat to low and add the crushed tomatoes, bell pepper, oregano, red pepper flakes and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper, and red pepper flakes.

Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to package directions until al dente. Drain well.

In a medium bowl, combine the ricotta, Gouda, and basil. Transfer the mix to a large zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top, and snip about ½ inch (1.25-cm) off that corner.

Working with one at a time, pipe about 1 tablespoon (15 ml) of the cheese mixture into each shell (or just spoon the filling into the shells), then place them in the skillet. Sprinkle the shells evenly with mozzarella.

Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to three days. Serves 6 to 8.

From Super Simple by Half Baked Harvest’s Tieghan Gerard

 

Sun 30 Jan 2022

Sticky Sweet and Sour Plums and Sausages

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This Middle Eastern-inspired sweet and sour recipe from Shelf Love, the new cookbook from the Ottolenghi Test Kitchen, is a bit labour-intensive but the results are worth it. Roast onion, garlic and potatoes until softened. Add plums, rosemary and sausages and a sauce made of cider vinegar, pomegranate molasses, sugar, water, oil, sumac, salt and pepper. Roast for about 50 minutes until the plums have broken down and everything is bubbling and sticky. Serve topped with a mixture of parsley, sumac and oil. Sumac is a tangy spice made from the dried and ground berries of the wild sumac flower. Cook’s note: I added some halloumi 15 minutes before the dish was ready to serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Allen’s apple cider vinegar and President’s Choice sumac. I used Tamam pomegranate juice concentrate molasses, which is additive-free.

This recipe uses fresh plums and rosemary

Make the vinegar-pomegranate molasses sauce

After the onions and potatoes have cooked for about 35 minutes, add the plums, rosemary and sausages and top with the sauce

Bake until cooked and bubbling

Serve topped with a mixture of parsley, oil and sumac

Ingredients:

5 red onions, peeled and cut into 6 wedges each

2 heads garlic, cut in half widthways

3 baking potatoes, skin-on, cut into quarters lengthways

½ cup (125 ml) olive oil

Salt and black pepper

1 lb, 10 oz (737 g) plums (about 10), halved and stoned (1 lb, 5 oz/595g net weight)

3 rosemary stalks, leaves picked and stems discarded

8 pork sausages

3 tbsp (45 ml) apple cider vinegar

¼ cup (60 ml) pomegranate molasses

¼ cup (60 ml) soft brown sugar

2 tbsp (30 ml) sumac

2½ tbsp (37.5 ml) parsley, picked leaves with soft stalks attached

Preparation:

Heat the oven to 400 F (204 C). Put the onions, garlic, potatoes, five tablespoons (75 ml) of oil, 7 tbsp (105 ml) water, a teaspoon and a half (7.5 ml) of salt and a good grind of pepper in a large roasting tin (roughly 16 x 12 inches/40 x 30 cm). Toss together, then bake for 35 minutes, stirring once halfway, until the vegetables have softened and started to take on some colour and the water has evaporated.

Lay the plums cut side up in the tray, add the rosemary leaves, then nestle in the sausages. In a medium bowl, whisk the vinegar, molasses, sugar, two tablespoons (30 ml) of water, a tablespoon and a half (22.5 ml) of sumac, two tablespoons (30 ml) of oil, half a teaspoon (2.5 ml) of salt and a good grind of pepper, pour this all over the contents of the tray, then return to the oven for 40 minutes, turning the sausages once halfway, so they cook and colour evenly.

Turn up the oven to 425 F (218 C) and roast for 10 minutes more, until everything is nicely browned, the plums have broken down and the sauce is bubbling and sticky.

Toss the parsley with the remaining teaspoon and a half (7.5 ml) of sumac and remaining tablespoon (15 ml) of oil, dot all over the sausage mixture, then serve warm straight from the tray. Serves 4.

From Shelf Love by the Ottolenghi Test Kitchen

 

Sun 23 Jan 2022

Spicy Poblano Tacos with Fried Sesame Halloumi

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If you are trying to eat less meat, try these tacos from Half Baked Harvest’s Super Simple cookbook. Cook onion, cauliflower, garlic and peppers, add soy sauce, then remove from heat and add cilantro. Fry the halloumi until it is golden brown, then remove from heat and add sesame seeds. Put the cauliflower mixture in tacos and top with the halloumi, avocado and a yogurt-cilantro sauce. Cook’s note: I used banana peppers instead of poblanos.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate. Look for yogurt, halloumi and tortillas without additives or colour. Use freshly squeezed lime juice.

These vegetarian tacos contain cauliflower, peppers, onion, halloumi and cilantro

Cook onion, peppers and cauliflower and stir in cilantro

Cook the halloumi until golden brown

Make the yogurt-cilantro sauce

Spicy poblano tacos with fried sesame halloumi

Ingredients:

Taco filling

3 tbsp (45 ml) extra-virgin olive oil

1 medium yellow onion, diced

3 cups (750 ml) roughly chopped cauliflower

3 poblano peppers, sliced

2 garlic cloves, minced or grated

1 jalapeno pepper, seeded and chopped

3 tbsp (45 ml) low-sodium soy sauce or tamari

¼ cup (60 ml) fresh cilantro, chopped

8 oz (226 g) cubed halloumi cheese

1 tbsp (15 ml) sesame seeds

8 small flour or corn tortillas, warmed for serving

1 avocado, sliced

Yogurt sauce

1 cup (250 ml) full-fat plain Greek yogurt

1 cup (250 ml) fresh cilantro

1 jalapeno pepper, seeded and sliced (optional)

Juice of 1 lime

Kosher salt

Preparation:

Filling

In a large skillet, heat 2 tablespoons (30 ml) of the olive oil over medium heat. When the oil shimmers, add the onion and cook, stirring often, until soft, about 5 minutes. Stir in the cauliflower and poblano peppers and cook until the cauliflower starts to brown, 5 to 10 minutes more. Add the garlic and jalapeno and cook until fragrant, about 1 minute more. Add the soy sauce or tamari and cook, stirring, until the sauce coats the vegetables, about 2 minutes more. Remove the skillet from the heat and stir in the chopped cilantro.

In a small skillet, heat the remaining tablespoon (15 ml) of olive oil over medium heat. When the oil shimmers, add the halloumi and cook without moving it until golden, about 2 minutes per side, 4 to 5 minutes total. Remove the skillet from the heat and stir in the sesame seeds.

Sauce

In a blender or food processor, combine the yogurt, cilantro, jalapeno (if using), lime juice and a large pinch of salt. Pulse until completely smooth, about 1 minute. Taste and add more salt as needed.

To serve

Add the filling to the tortillas and top with the halloumi, avocado and yogurt sauce. Serves 4

From Half Baked Harvest’s Super Simple cookbook

 

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