Sun 27 Feb 2022

Moroccan Grilled Lamb Chops with Couscous

Posted by Recipe Sleuth under New Finds
No Comments

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

Posted by Recipe Sleuth under New Finds
No Comments

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

Posted by Recipe Sleuth under New Finds
No Comments

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

Posted by Recipe Sleuth under New Finds
No Comments

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

Posted by Recipe Sleuth under New Finds
No Comments

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

Posted by Recipe Sleuth under New Finds
No Comments

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

 

Sun 16 Jan 2022

Zurich Baked Beans

Posted by Recipe Sleuth under New Finds
No Comments

To me, baked beans are the ultimate winter comfort food. This recipe from Canadian Living—based on the traditional dish served at the Zurich, Ontario bean festival—is delicious. Quick soak and cook dried white beans, combine with bacon, tomato juice, brown sugar, ketchup, salt, dry mustard and pepper and then bake low and slow for three to four hours. You can serve this as a side dish or on its own with toast and a green salad.

Avoiding Additives and Preservatives

Look for bacon preserved with celery salt instead of nitrites. Heinz tomato juice and ketchup are additive-free, as is Keen’s dry mustard.

Soak beans and then cook until tender

Add tomato juice, ketchup, bacon, brown sugar, salt, pepper and dry mustard to cooked beans

Cook for 3-4 hours, adding bean cooking liquid if necessary

Ingredients:

2 ½ cups (625 ml) white pea beans

¼ lb (125 g) bacon, cubed

1 ½ cups (375 ml) tomato juice

1 cup (250 ml) brown sugar

1 cup (250 ml) ketchup

1 tbsp (15 ml) salt

½ tsp (2.5 ml) dry mustard

½ tsp (2.5 ml) pepper

Preparation:

In large saucepan, pour 8 cups (2 L) water over beans, bring to boil and boil for 2 minutes. Remove from heat; let stand for 1 hour. Drain, discarding liquid.

In same saucepan, pour 8 cups (2 L) fresh water over beans; bring to boil. Reduce heat, cover and simmer for 30 to 45 minutes or until beans are tender. Drain, reserving liquid.

In casserole, combine beans, bacon, tomato juice, sugar, ketchup, salt, mustard and pepper. Cover and bake in 300 F (150 C) oven for 3 to 3 ½ hours or until tender, checking every 45 minutes and stirring in reserved liquid, if necessary, to moisten beans. Serves 6.

From the Canadian Living 20th Anniversary Cookbook

 

Sun 9 Jan 2022

Parmesan-Crusted Strip Loin Roast

Posted by Recipe Sleuth under New Finds
No Comments

This recipe from the latest Food and Drink calls for a beef strip loin roast, which is leaner and less expensive than prime rib, but which is very tender and tasty. Oven-sear the roast for 10 minutes and then top with a mixture of bread crumbs, Parmesan, parsley, lemon zest and oil. Return roast to oven and cook until medium-rare or to your desired doneness. Let the roast stand for at least 10 minutes, covered, keeping in mind that the meat’s internal temperature will rise a few degrees during this time.

Avoiding Additives and Preservatives

For the bread crumbs, I used PC black label panko, which is additive-free. Genuine Parmesan is additive-free; look for the name stamped on the rind.

A strip loin roast is leaner and less expensive that prime rib

Combine panko, Parmesan, parsley, lemon zest, oil and pepper for the crust

Parmesan-crusted stip loin roast

Ingredients:

4 lb (1.81 kg) beef strip loin roast, untied

Salt and freshly ground pepper

¾ cup (175 ml) panko bread crumbs

½ cup (125 ml) finely grated Parmesan cheese

2 tbsp (30 ml) minced fresh parsley

Grated zest of 1 lemon, about 1 tbsp (15 ml)

2 tbsp (30 ml) olive or canola oil

Preparation:

Preheat oven to 450°F (232°C). Trim off any excess fat cap on the roast thicker than ¼ inch (5 mm). Lightly season roast all over with salt and pepper. Place on a rack in a shallow roasting pan. Sear roast in oven for 10 minutes.

Meanwhile, combine panko, Parmesan, parsley and lemon zest in a bowl; drizzle in oil, tossing to evenly coat crumbs. Season with pepper to taste. Set a rimmed baking sheet on your work surface.

Remove roast from oven. Lower the heat to 275°F (135°C). Lift rack with roast from roasting pan and place on rimmed baking sheet; set roasting pan aside.

Press crumb coating by small handfuls over top and sides of roast, leaving cut ends bare. Scrape up any crumbs that fall onto baking sheet and press back on top of roast (if any do not adhere, discard or use on a baked vegetable side dish).

Carefully transfer roast on rack back into roasting pan. Return to oven and roast for about 2 hours or until meat thermometer reads 135°F (57°C) for medium-rare or until desired doneness (temperature will rise about 5°F/3°C upon resting).

Transfer roast to a cutting board, loosely tent with foil and let rest. Cut roast into slices to serve. Serves 6 with leftovers.

From Food and Drink

 

Sun 2 Jan 2022

Berbere-Spiced Chicken, Carrots and Chickpeas

Posted by Recipe Sleuth under New Finds
No Comments

Shelf Love, the new cookbook from the Ottolenghi Test Kitchen, focuses on comfort food made from pantry staples, along with Yotam Ottolenghi’s signature additions, such as tasty spice blends and novel flavour pairings. This recipe uses berbere — an Ethiopian spice blend — as the basis of a paste that coats chicken pieces, carrots and chickpeas. Bake the dish for about 70 minutes and top with an orange-cilantro salsa.

Avoiding Additives and Preservatives

Make sure the spices don’t contain colour or anti-caking agents. I used No Name tomato paste, Blue Menu chickpeas, Allen’s apple cider vinegar and pure honey.

Berbere is an Ethiopian spice blend

Place chicken, carrots and chickpeas in pan and cover with spice paste

Roast until chicken is done and carrots are tender

Serve the chicken with an orange-cilantro salsa

Berbere-spiced chicken, carrots and chickpeas

Ingredients:

Berbere spice mix

8 teaspoons (40 ml) pure chile powder (ground dried red hot peppers) or 2 tablespoons (30 ml) cayenne pepper

5 teaspoons (25 ml) sweet paprika

1 tablespoon (15 ml) salt

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) ground ginger

3/8 teaspoon (1.9 ml) ground cardamom

3/8 teaspoon (1.9 ml) ground fenugreek

¼ teaspoon (1.25) ground nutmeg

¼ teaspoon (1.25 ml) ground allspice

1/8 teaspoon (0.63 ml) ground cloves

Chicken, carrots and chickpeas

1 onion large, peeled and roughly chopped

6 cloves garlic peeled and roughly chopped

1.5 oz (45 g) coriander stalks (0.9 oz/25g) and leaves (0.6 oz/20g) separated, and both roughly chopped

2.5 tbsp (22.5 ml) berbere spice

2.5 tbsp (22.5 ml) tomato paste

2.5 tbsp (22.5 ml) honey

3 tbsp (45 ml) apple cider vinegar

6 tbsp (90 ml) olive oil

1.75 lb (800 g) carrots cut into 1.5-2-inch (4-5 cm) lengths

2 15-oz (425 g) canned chickpeas, drained

12 chicken thighs and drumsticks (6 of each)

3 oranges – 1 left whole, the others juiced, to get ½ cup/125 ml

Preparation:

Berbere spice mix

Mix all ingredients together. Store in airtight container. Makes 1/3 cup (82.5 ml).

Chicken, carrots and chickpeas

Heat the oven to 425 F (220 C). Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, a tablespoon (15 ml) of vinegar, four tablespoons (60 ml) of oil, 1.75 tsp (8.75 ml) salt and a good grind of pepper in a food processor and blitz to a smooth paste.

Scrape this into a large, roughly 13-inch x 10-inch (34-cm x 26-cm) roasting pan and add the carrots, chickpeas, chicken, orange juice and 6 oz (150 ml) water. Toss everything together to coat and combine, then arrange the thighs skin side up on top, so they’re just nestled in the mix.

Tightly cover the tray with foil, bake for 30 minutes, then remove the foil and bake for 40 minutes more, rotating the pan once halfway, until everything is cooked through and nicely coloured. Remove from the oven and leave to settle slightly for about 10 minutes.

Meanwhile, segment the whole orange and roughly chop the flesh. Put this in a medium bowl with the coriander leaves, the last two tablespoons (30 ml) each of vinegar and oil, 1/8 teaspoon (0.63 ml) of salt and a good grind of pepper and mix to combine.To serve, spoon the coriander salsa all over the top of the chicken and serve directly from the pan. Serves 6.

From Shelf Love by the Ottolenghi Test Kitchen

 

Sun 26 Dec 2021

Ina Garten’s Chicken Chili

Posted by Recipe Sleuth under New Finds
No Comments

This chili recipe from Ina Garten doesn’t have beef or beans, but it’s delicious and perfect for a winter supper. Cook onions, peppers and spices, add tomatoes and basil and simmer for a half hour. Meanwhile, roast skin-on, bone-in chicken breasts. Cut the cooked chicken into chunks, add to the vegetables and cook for another 20 minutes. Serve the chili topped with chopped onions, corn chips, grated cheddar and sour cream.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. Blue Menu canned tomatoes are additive-free. Check the corn chips and sour cream for additives and make sure the cheddar does not contain colour.

Cook onions

Add vegetables and spices

Ina Garten's chicken chili

Ingredients:

4 cups (1 L) chopped yellow onions (3 onions)

2 tbsp (30 ml) good olive oil, plus extra for chicken

2 tbsp (30 ml) cup minced garlic (2 cloves)

2 red bell peppers, cored, seeded, and large-diced

2 yellow bell peppers, cored, seeded, and large-diced

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) ground cumin

¼ teaspoon (1.25 ml) dried red pepper flakes, or to taste

¼ teaspoon (1.25 ml) cayenne pepper, or to taste

2 teaspoons (10 ml) kosher salt, plus more for chicken

2 (28-ounce/828-ml) cans whole peeled plum tomatoes in puree, undrained

¼ cup (60 ml) minced fresh basil leaves

4 split chicken breasts, bone in, skin on

Freshly ground black pepper

For serving: Chopped onions, corn chips, grated cheddar, sour cream

Preparation:

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

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

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into ¾ -inch (1.9-cm) chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. Serves 6.

From Ina Garten

 

« Previous Page — Next Page »