Sun 17 Apr 2022

Coq au Vin

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This classic dish is perfect for Sunday dinner. Cook bacon, brown chicken pieces and set aside. Cook onions, garlic, mushrooms, carrots and then add flour, wine, stock and bay leaf. Return the chicken to the pan, sprinkle with bacon and cook for about 40 minutes, uncovering halfway through. Transfer the chicken to a platter and cover to keep warm. Discard the bay leaf and boil the sauce and vegetables until reduced by half, about 10 minutes. Pour sauce and vegetables over chicken and garnish with parsley to serve.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt and check the thyme to make sure it does not contain colour or anti-caking agents. Use unbleached flour. I used Imagine Organic chicken stock, which is free of artificial colour and flavour and a Frogpond Farm white wine that has a sulfite level below 10 parts per million.

Brown chicken and set aside

Sauté onions and garlic

Cook carrots and mushrooms, add flour, wine and stock and return chicken to the pan

Remove chicken and keep warm, then boil sauce and vegetables until reduced. Pour over chicken.

Coq au vin

Ingredients:

3.5 lbs (1.75 kg) chicken pieces (legs and breasts)

2 onions

2 slices bacon, chopped

3 cloves garlic, minced

1 lb (454 g) mushrooms, quartered

3 carrots, cut into bite-sized pieces

1 tsp (5 ml) thyme

1 tsp (5 ml) salt

½ tsp (2.5 ml) pepper

¼ cup (60 ml) all-purpose flour

1.5 cups (375 ml) dry white wine

1 cup (250 ml) chicken stock

1 bay leaf

Chopped fresh parsley

Preparation:

Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.

In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon, transfer to plate. Increase heat to medium-high and brown chicken, in batches, about 10 minutes. Add to plate with bacon.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (30 ml) water if sticking to bottom. Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated. Stir in flour for 1 minute. Stir in wine, stock and bay leaf; bring to boil.

Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.

Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley. Serves 6.

From Canadian Living’s Best Weekend Pleasures

 

Sun 10 Apr 2022

Orzo Skillet with Shrimp and Feta

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This tasty one-pan meal from The Kitchn is ready in less than half an hour. Toast orzo for a few minutes, then add garlic, spices and canned tomatoes. Simmer until the orzo is done. Top with uncooked shrimp and feta and broil for a few minutes until the shrimp is done and the cheese has softened.

Avoiding Additives and Preservatives

I use Blue Menu canned tomatoes and PC Organics frozen shrimp, thawed. Tre Stelle feta is additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Toast the orzo for a few minutes

Once orzo has cooked in the sauce, top with shrimp and feta

Broil until shrimp is cooked and feta has softened

Ingredients:

1 (28-ounce/793 g) can whole peeled tomatoes

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ cups (375 ml) orzo pasta

4 cloves garlic, minced

½ teaspoon (2.5 ml) dried oregano

¼ teaspoon (1.25 ml) red pepper flakes

Kosher salt

12 ounces (340 g) uncooked medium peeled and deveined shrimp

Freshly ground black pepper

3 ounces (85 g) feta cheese, crumbled (about ¾ cup/187.5 ml)

Coarsely chopped fresh mint, for serving

Preparation

Empty the canned tomatoes with their juices into a large bowl and carefully crush them with your hands (you’ll have some bite-size pieces remaining). Set aside.

Heat the olive oil in a large cast iron or other oven-safe skillet over medium. Add the orzo and cook, stirring occasionally, until fragrant and lightly toasted, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, oregano, red pepper flakes, and ½ teaspoon (2.5 ml) of salt. Stir to combine and bring to a boil. Reduce to a simmer and cook, uncovered, until the pasta is al dente, the liquid is absorbed, and a thick sauce has formed, about 10 minutes. Stir a few times while simmering to ensure the orzo doesn’t stick to the bottom of the skillet. Meanwhile, pat the shrimp dry with paper towels and season all over with salt and pepper.

Place a rack in the top third of the oven (6 to 8 inches from the broiling element) and preheat the broiler to high.

Stir the orzo once more, spread it into an even layer, and scatter the shrimp and feta over the top. Transfer the skillet to the oven and broil until the shrimp are pink and opaque and the feta is softened and lightly browned, 3 to 4 minutes. Garnish with mint before serving. Serves 4.

From The Kitchn

 

Sun 3 Apr 2022

Gruyère, Chive and Prosciutto Scones

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This scone recipe is from The Baker in Me by one of my favourite food writers, Daphna Rabinovitch. These savoury scones are great for breakfast or a snack and they freeze well. Combine your dry ingredients and cut in butter. Add buttermilk, egg, cheese, prosciutto and chives Mix until moistened, place dough on a clean surface and knead into a moist ball. Pat down into a rectangle and cut into 12 triangles. Bake for 16-18 minutes or until scones are golden and baked through. Cook’s note: I used green onions instead of chives.

Avoiding Additives and Preservatives

Use unbleached flour and butter and cheese that does not contain colour. Use prosciutto cured in salt with no added preservatives or bacon preserved with celery salt instead of nitrites.

Cut the dough into triangles

These scones are great for breakfast or a snack

Ingredients:

2-1/3 cups (582 ml) all-purpose flour

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) baking powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) ground black pepper

½ cup (125 ml) cold, unsalted butter, cut into cubes

¾ cup (187.5 ml) cold buttermilk

1 cold large egg

¾ cup (187.5 ml) shredded Gruyère

½ cup (125 ml) chopped prosciutto or cooked bacon

¼ cup (60 ml) chopped chives

Preparation:

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine flour, sugar, baking powder, salt and black pepper in a food processor fitted with blade attachment to combine ingredients. Add butter and pulse until butter is cut into small pea-sized chunks. (Alternatively, use a large bowl to mix everything and use a pastry cutter or two knives to cut butter into pea-sized chunks.) Transfer mixture to a large bowl.

In a small bowl, whisk together buttermilk and egg. Pour over flour mixture along with cheese, prosciutto and chives. Toss with a fork until mixture is thoroughly moistened. Some flour may not be fully incorporated, that’s OK.

Transfer dough to a clean work surface and knead gently until dough just forms a moist, cohesive ball. Pat dough down to a rectangle that is 8-by-5-inches (20-by-12-cm) long and 1-inch (2.5-cm) high.

With a knife or pastry cutter, cut rectangle in half lengthwise. Cut each half into 6 triangles. Transfer scones to lined baking sheet.

Bake in centre of oven for 16 to 18 minutes, until scones are golden and baked through. Cool scones on a wire rack for at least five minutes before serving. Makes 12 scones.

From The Baker in Me by Daphna Rabinovitch

 

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

 

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