Sun 19 Dec 2021

Clams Arrabbiata

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This is a busy week, so a quick and tasty supper is in order. Try this Bon Appetit recipe for clams arrabbiata – clams in a spicy tomato sauce. Brown pancetta, cook onion and garlic and stir in hot pepper flakes. Add tomatoes and simmer until the sauce reduces by about half. Add clams and water, cover and cook for 8-10 minutes and then remove the clams. Cook the ditalini or any other small pasta until done and return the clams to the pot to warm them through. Serve the clams and sauce topped with basil and with crusty bread. Cook’s note: I cooked the pasta separately while the sauce was simmering, added it to the sauce and clams and served right away.

Avoiding Additives and Preservatives

Look for pancetta or bacon without nitrites, such as brands preserved with celery salt. Make sure the pepper flakes do not contain colour or anti-caking agents. Blue Menu tomatoes are additive-free, as are several varieties of Ace Bakery crusty bread.

Clams Arrabbiata

Ingredients:

3 Tbsp. (45 ml) extra-virgin olive oil

2 oz. (57 g) thinly sliced pancetta (Italian bacon), chopped

1 medium onion, finely chopped

4 garlic cloves, thinly sliced

¾ tsp. (3.75 ml) crushed red pepper flakes

1 28-oz. (828 ml) can whole peeled tomatoes

24 littleneck clams, scrubbed

4 oz. (114 g) ditalini or other small pasta (about 1 cup/250 ml)

Handful of torn basil leaves

Country-style bread (for serving)

Preparation:

Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6–8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.

Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12–15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8–10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven’t opened by this time.

Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8–10 minutes. Add clams back to pot.

Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping. Serves 4.

From Bon Appetit

 

Sun 12 Dec 2021

Baguette with Onion and Pancetta

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This absolutely delicious recipe from Canadian Living is inspired by the Alsation flammekueche, a pizza-like savoury tart cooked over a wood fire. Cook pancetta until crispy, set aside and then cook the onion. Cut a baguette in half lengthwise and top each half with a mixture of crème fraîche and quark, top with onions, pancetta and Swiss cheese. Bake for about 10 minutes, sprinkle with chives and serve. Cook’s note: I couldn’t find crème fraîche or quark so I substituted sour cream and cream cheese.

Avoiding Additives and Preservatives

Look for pancetta preserved with celery salt instead of nitrites. I used an Ace Bakery baguette, which is additive free, No Name sour cream and Arla organic cream cheese. Look for Swiss cheese that does not contain colour or additives.

Cook pancetta and set aside

Spread cheese mixture on sliced baguette

Top with cooked onions, pancetta and Swiss cheese and bake

Garnish with chives and serve

Ingredients:

5 oz (140 g) pancetta

1 large onion, halved and thinly sliced

1 baguette, halved lengthwise

¾ cup (187 ml) crème fraiche or sour cream

¾ cups (187 ml) quark cheese or cream cheese

Pepper

1 cup (250 ml) shredded Swiss cheese

4 teaspoons (20 ml) chopped fresh chives

Preparation:

In skillet, cook pancetta over medium heat, stirring often, until golden brown, about 5 minutes. Drain on paper towel-lined plate; set aside. In same skillet, add onion and cook, stirring often, until softened, about 5 minutes.

Meanwhile, preheat oven to 375°F (190°C); line baking sheet with parchment paper. Place baguette halves cut side up on prepared baking sheet. In small bowl, combine crème fraîche and quark; season with pepper. Spread over baguette halves. Top with onions, reserved pancetta and Swiss cheese.

Bake until cheese is melted and beginning to brown, about 10 minutes. Transfer baguette halves to cutting board and cut into thirds. Sprinkle with chives. Serves 6.

From Canadian Living

 

Mon 6 Dec 2021

Sweet Peppers & Sausages with Feta and Fresh Oregano

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It’s a busy time of year, and sheet-pan recipes help get dinner on the table in a hurry. This dish from Melissa Clark combines sausages, onions and sweet peppers, which are roasted and then topped with a vinegar-oregano dressing, served over arugula and garnished with feta cheese. Cook’s note: I used fresh marjoram instead of oregano.

Avoiding Additives and Preservatives

I used Free-From hot Italian sausages and Eden Organic red wine vinegar, which are free of additives and preservatives. Tre Stelle feta cheese is also additive-free.

Place sausages and peppers on baking sheet

Roast until sausages are cooked through and peppers are tender

Drizzle dressing over sausages and peppers, serve over arugula and garnish with feta

Ingredients:

1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper, each seeded and sliced into ¼-inch- (about ½-cm-) wide strips

1 small onion, peeled and sliced into ¼-inch (about ½-cm) thick rounds

1 tbsp (15 ml) and 1 ½ tsp (7.5 ml) extra-virgin olive oil, plus more for sprinkling

¾ tsp (3.75 ml) kosher salt

Freshly ground black pepper, to taste

1 lb (450 g) fresh Italian sausages (sweet or hot), pricked with a fork

½ tsp (2.5 ml) red wine vinegar, plus more for sprinkling

1 tsp (5 ml) finely chopped fresh oregano

3 cups (750 ml) fresh arugula for serving, if desired

¼ cup (60 ml) crumbled feta cheese

Preparation:

Preheat oven to 400F (200C). On a rimmed baking sheet, scatter bell pepper slices and onion rounds and toss with olive oil, salt and black pepper until lightly coated. Spread vegetables in a single layer and roast until limp, about 10 minutes. Arrange sausages on top of vegetables and continue roasting until peppers are caramelized and sausages are cooked through, 20 to 25 minutes. Sausages are cooked when internal temperature (checked with a meat thermometer) reaches 160F (71C). Broil in upper third of oven until tops of sausages are browned and edges of peppers are slightly charred, about 2 minutes.

Meanwhile, in a small bowl, combine vinegar and oregano.

Drizzle vinegar mixture on vegetables and sausages and toss, adding more salt, pepper and/or vinegar to taste.

If using, divide arugula on individual plates and sprinkle with a little olive oil and red wine vinegar. Arrange peppers, onion and sausage over the arugula and sprinkle with feta cheese. Serve immediately. Serves 2-3.

From Dinner: Changing the Game by Melissa Clark

 

Sun 28 Nov 2021

Roasted Parsnips and Sweet Potatoes with Caper Vinaigrette

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This recipe from Plenty by Yotam Ottolenghi is a colourful and delicious side dish or vegetarian main dish. Roast parsnips and onions with herbs and garlic, add sweet potatoes and cherry tomatoes and then dress the tender and caramelized vegetables with lemon juice, capers, maple syrup and Dijon mustard.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and 100 per cent pure maple syrup. I use Unico capers and President’s Choice Old-Fashioned Dijon, which are additive-free.

Start by roasting the parsnips and onions

Add the sweet potatoes, roast until tender and top with the dressing

Ingredients:

4 parsnips (1½ lbs/680 g total)

4 medium red onions

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

4 thyme sprigs

2 rosemary sprigs

1 head garlic, halved horizontally

Salt and black pepper

2 medium sweet potatoes (1¼ lbs/568 g total)

30 cherry tomatoes, halved

2 tbsp (30 ml) lemon juice

4 tbsp (60 ml) small capers (roughly chopped if large)

½ tbsp (7.5 ml) maple syrup

½ tsp (2.5 ml) Dijon mustard

1 tbsp (15 ml) toasted sesame seeds (optional)

Preparation:

Preheat the oven to 375°F (190°C). Peel the parsnips and cut into two or three segments, depending on their lengths. Then cut each piece lengthways into two or four. You want pieces roughly 2 inches (5 cm) long and ½-inch (1.27 cm) wide. Peel the onions and cut each into six wedges.

Place the parsnips and onions in a large mixing bowl and add ½ cup (125 ml) of the extra virgin olive oil, the thyme, rosemary, garlic, 1 teaspoon (5 ml) salt and some pepper. Mix well and spread out in a large roasting pan. Roast for 20 minutes.

While the parsnips are cooking, trim both ends of the sweet potatoes. Cut them (with their skins) widthways in half, then each half into six wedges. Add the potatoes to the pan with the parsnips and onion and stir well. Return to the oven to roast for a further 40 to 50 minutes.

When all the vegetables are cooked through and have taken on a golden color, stir in the halved tomatoes. Roast for 10 minutes more. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, remaining 2 tablespoons (30 ml) extra virgin olive oil and ½ teaspoon (2.5 ml) salt.

Pour the dressing over the roasted vegetables as soon as you take them out of the oven. Stir well, then taste and adjust the seasoning. Scatter the sesame seeds over the vegetables if using and serve at the table in the roasting pan. Serves 4.

From Plenty by Yotam Ottolenghi

 

Sun 21 Nov 2021

Chicken Thighs with Couscous and Olives

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This recipe from Real Simple is a tasty one-pot meal featuring chicken thighs, Israeli couscous (a small, pea-shaped pasta), shallots, olives, dates and spices. Brown the chicken and set aside. Combine couscous, shallots, olives, dates, spices and water in the same pan, bring to a simmer and add the chicken back to the pan. Bake until the chicken is done and the couscous is tender. Run under the broiler for a few minutes to brown the chicken and garnish with pomegranate seeds and cilantro. Cook’s note: I used chopped red pepper instead of pomegranate seeds and made the recipe with eight chicken thighs instead of six.

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed green olives, which are additive-free. Parnoosh brand dried dates are additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Brown chicken and set aside

Add couscous, shallots, olives, dates, spices and water to skillet and bring to a simmer

Return chicken to pan and roast until couscous is tender and chicken is done

Chicken thighs with couscous and olives

Ingredients:

6 6-oz. (170 g) bone-in, skin-on chicken thighs

1 ½ teaspoons (7.5 ml) kosher salt, divided

1 cup (250 ml) uncooked Israeli couscous

½ cup (125 ml) chopped shallots (from 1 shallot)

½ cup (125 ml) Castelvetrano olives, coarsely chopped

¼ cup (60 ml) chopped dried dates

1 teaspoon (5 ml) ground cumin

¼ teaspoon (1.25 ml) ground cinnamon

½ cup (125 ml) finely chopped fresh cilantro

¼ cup (60 ml) pomegranate seeds

Preparation:

Preheat oven to 425°F (218°C) with rack 8 inches (20 cm) from heat. Sprinkle skin of chicken thighs with ½ teaspoon (2.5 ml) salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet.

Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon (5 ml) salt to skillet. Stir in 1⅓ cups (332 ml) water and bring to a simmer over medium-high. Nestle chicken, skin side up, in couscous mixture. Cover skillet with aluminum foil and transfer to oven. Bake until chicken is cooked through, a thermometer inserted in thickest portion of thighs registers at least 165°F (74°C), and couscous is tender, 15 to 20 minutes.

Increase oven temperature to broil. Uncover skillet; broil until chicken skin is crisp, about 5 minutes. Top with cilantro and pomegranate seeds. Serves 4.

From Real Simple

 

Sun 14 Nov 2021

One-Pot Pasta e Fagioli

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This Canadian Living recipe for pasta e fagioli—pasta and beans—is great comfort food on a chilly fall night. Cook pancetta, onion, celery, carrots, rosemary and garlic, mix in tomatoes, beans, pasta and broth and simmer until the pasta is done. Top with hot pepper flakes, Parmesan cheese and fresh basil and serve with crusty bread.

Avoiding Additives and Preservatives

Look for pancetta or bacon preserved with celery salt instead of nitrates. Unico crushed tomatoes and white beans are additive-free. I used Imagine Organic chicken stock. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan cheese is additive-free—check for the name stamped on the rind.

Cook pancetta and vegetables

Add tomatoes, beans, pasta and stock and simmer

One-pot pasta e fagioli

Ingredients:

2 tablespoons (30 ml) olive oil

4 oz (113 g) pancetta or bacon, diced

1 onion, chopped

2 celery stalks, diced

2 carrots, diced

1 tablespoon (15 ml) chopped fresh rosemary (or 1 tsp/5 ml dried rosemary)

3 cloves of garlic, minced

1 18-fluid oz (540 ml) can crushed tomatoes

2 18-fluid oz (540 ml) cans white cannellini beans, drained and rinsed

8 oz (225 g) shell pasta (about 2 cups/500 ml)

4 cups (1 L) sodium-reduced chicken broth

Salt and pepper

½ teaspoon (2.5 ml) hot pepper flakes

Grated Parmesan cheese

Fresh basil leaves, chopped

Preparation:

In large saucepan, heat oil over medium-high heat; cook pancetta, onion, celery, carrots and rosemary, stirring occasionally, until vegetables have softened, about 4 minutes. Add garlic; cook, stirring, for 30 seconds.

Mix in tomatoes, beans, pasta and broth; bring to boil. Season with salt and pepper. Reduce heat; cover and simmer until pasta is tender but still slightly firm, about 10 minutes. Sprinkle with hot pepper flakes, Parmesan, and basil. Serves 4.

From Canadian Living

 

Sun 7 Nov 2021

Sheet-Pan Roasted Chicken with Pears and Arugula

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This recipe from NYT Cooking combines savoury chicken with sweet pears and spicy arugula. Rub chicken and pears with ginger and spices and roast on a sheet pan. Scatter the arugula on top and serve. Cook’s note: I served the arugula on the side and did not use sunflower seeds.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents.

Rub the chicken and pears with the spice mixture and roast

Sheet-pan roast chicken with pears and arugula

Ingredients:

6 skin-on, bone-in chicken thighs (2 ½ to 3 pounds/1.13 to 1.36 kg)

Kosher salt and black pepper

½ teaspoon (2.5 ml) red-pepper flakes

1 teaspoon (5 ml) cumin

1 teaspoon (5 ml) coriander

1 tablespoon (15 ml) grated fresh ginger from a 2-inch (5-cm) piece

3 tablespoons (45 ml) olive oil

2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise

2 tablespoons (30 ml) raw, unsalted sunflower seeds

2 packed cups (500 ml) baby arugula

1 lemon, halved

¼ cup (60 ml) fresh cilantro leaves and tender stems, roughly chopped (optional)

Preparation:

Heat the oven to 450 degrees F (232 degrees C) with a rack in the center.

Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons (10 ml) salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil.

On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees F/74 degrees C at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there’s a lot of fat when finished cooking, tilt the pan and spoon it off until there’s a light coating on the surface of the pan.

Scatter the arugula on top and squeeze the juice of ½ lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve. Serves 4.

From NYT Cooking

 

Sun 31 Oct 2021

Sheet-Pan Salmon and Bell Pepper Dinner

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This recipe from allrecipes.com is healthy, fast, tasty and baked on a single baking sheet. Place salmon and vegetables on the sheet pan and drizzle with a lemon-maple-garlic-cumin sauce. Bake until the salmon is just cooked through and the vegetables are tender. Serve with additional sauce.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure maple syrup. Check the hot pepper flakes and cumin to make sure they don’t contain colour or anti-caking agents.

Place ingredients on baking sheet and drizzle with sauce

Sheet-pan salmon and bell pepper dinner

Ingredients:

2 tablespoons (30 ml) olive oil

4 (3 ounce/85 g) fillets salmon fillets

2 red bell peppers, chopped

1 yellow bell pepper, chopped

1 onion, sliced

Sauce

6 tablespoons (90 ml) lemon juice

3 tablespoons (45 ml) olive oil

2 tablespoons (30 ml) water

1 tablespoon (15 ml) maple syrup

5 cloves garlic

1 ½ teaspoons (7.5 ml) salt

1 ½ teaspoons (7.5 ml) red pepper flakes

1 teaspoon (5 ml) ground cumin

½ bunch fresh parsley, chopped

1 lemon, sliced

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons (30 ml) olive oil or cover the pan with non-stick aluminum foil.

Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.

Combine lemon juice, 3 tablespoons (45 ml) olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.

Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.

Serve with lemon slices and remaining sauce. Serves 4.

From allrecipes.com

 

Sun 24 Oct 2021

Pork Noodle Soup with Ginger and Toasted Garlic

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This soup from NYT Cooking is soothing, delicious and perfect for a fall supper. Toast garlic slices and set aside. Brown ground pork, add broth, water and seasonings and simmer for about eight minutes. Add greens, ginger and onion. Ladle the soup over cooked and drained rice noodles and garnish with the toasted ginger, more onion and cilantro.

Avoiding Additives and Preservatives

Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. I used Imagine Organic stock and tamari instead of soy sauce.

Pork noodle soup with ginger and toasted garlic

Ingredients:

3 tablespoons (45 ml) neutral oil, grapeseed, vegetable or canola

8 garlic cloves, thinly sliced

1 pound (454 g) ground pork

1 ½ teaspoons (7.25 ml) red-pepper flakes, plus more to taste

Kosher salt and black pepper

4 cups (1 L) chicken broth

3 tablespoons (45 ml) soy sauce or tamari, plus more to taste

1 large bunch pea leaves or spinach, thick stems removed, leaves coarsely chopped

1 tablespoon (15 ml) finely grated fresh ginger (from about a 1.5-inch/3.8-cm piece)

6 ounces (170 g) rice noodles (thick- or thin-cut), cooked and drained

½ medium red, yellow or white onion or 3 scallions, thinly sliced

1 cup (250 ml) cilantro, leaves and tender stems, coarsely chopped

Preparation:

Heat vegetable oil in a large, heavy-bottomed pot over medium.

Add garlic and cook, stirring occasionally, until the slices become nicely toasted and golden brown, 2 or 3 minutes. Using a slotted spoon, remove garlic and set aside.

Add pork and red-pepper flakes to the pot, and season with salt and pepper. Cook, using a wooden spoon or spatula to break up large pieces, until the pork is well browned and in small bite-size pieces, 5 to 8 minutes.

Add chicken broth, soy sauce and 4 cups (1 L) water. Bring to a simmer and cook for about 5 to 8 minutes or so, until the pork is very tender and the broth tastes impossibly good. Give it a taste and season with salt, pepper, red-pepper flakes and soy sauce, if you want. Add pea leaves, half of the onion slices and all the ginger. Stir to wilt the leaves.

To serve, ladle soup over noodles and top with remaining onion, cilantro and toasted garlic. Serves 4-6.

NYT Cooking

 

Sun 17 Oct 2021

Antipasto Pasta Salad with Herby Parmesan Vinaigrette

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I love pasta salads and this one from Half Baked Harvest is full of my favourite ingredients: fresh herbs, Parmesan cheese, pine nuts, roasted red peppers, artichoke hearts, sun-dried tomatoes, deli meat, fresh mozzarella and arugula. This salad, which can be made ahead, is bursting with flavour and would make a great lunch or light dinner. Cook’s note:  I used prosciutto instead of salami.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, Unico artichoke hearts, Unico roasted red peppers and Savor sun-dried tomatoes. All are additive-free. Genuine prosciutto and Parmesan are additive-free—look for the cheese’s name stamped on the rind. Check the pine nuts to make sure they don’t contain preservatives. Tre Stelle fresh mozzarella is additive- and colour-free.

Toss warm pasta with dressing and basil

Add remaining ingredients and top with arugula and basil

Antipasto pasta salad with herby Parmesan vinaigrette

Ingredients:

1 pound (454 g) short cut pasta

1/3 cup (82 ml) extra virgin olive oil

¼ cup (60 ml) champagne or red wine vinegar

1 small shallot, grated

1 tablespoon (15 ml) fresh thyme leaves

Zest of 1 lemon

¼ cup (60 ml) grated parmesan cheese

2 tablespoons (30 ml) toasted pine nuts, finely chopped (optional)

1 pinch crushed red pepper flakes

Kosher salt and black pepper

2 cups (500 ml) fresh basil leaves, roughly chopped

2 roasted red bell peppers, sliced

1 jar (14-ounce/396 g) marinated artichoke hearts, drained

½ cup (125 ml) oil packed sun-dried tomatoes oil, drained and chopped

4 ounces (113 g) spicy salami, thinly sliced

8 ounces (226 g) fresh mozzarella or buffalo mozzarella, torn

1-2 cups (250-500 ml) baby arugula

Preparation:

Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.

Meanwhile, to a large serving bowl, add olive oil, vinegar, the shallot, thyme, lemon zest, parmesan, pine nuts (if using), and a pinch each of crushed red pepper flakes, salt, and pepper. Add half the basil and the hot pasta and toss vigorously to combine.

Add the bell peppers, artichokes, sun-dried tomatoes, salami, mozzarella, and half the arugula, tossing to combine. At this point, the salad can be served warm or cooled and kept in the fridge for up to 2-3 days.

To serve, bring the pasta to room temperature. Top with the remaining arugula and basil. Season with freshly cracked pepper and salt. Serves 6.

From Half Baked Harvest

 

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