Sun 27 Sep 2015

Chicken Thigh Cutlets With Zucchini, Celery, and Olive Salad

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Perfect for a weeknight supper, this recipe from Real Simple combines chicken thighs with a tangy zucchini salad. Pound the chicken thighs into thin cutlets so they cook quickly. I used green pepper instead of celery in the salad.

Avoiding Additives and Preservatives

Black olives and Parmesan can contain additives and colour. I use Pilaros brand olives and President’s Choice Parmesan. Always use freshly squeezed lemon juice as the concentrates contain sodium benzoate.

Dress the salad 5 minutes before serving to soften

Chicken cutlets cook quickly

Chicken thigh cutlets with zucchini salad

Ingredients:

2 zucchini (about 1 pound/500 g), thinly sliced lengthwise or shaved with a vegetable peeler

2 celery stalks, thinly sliced

½ cup (125 ml) fresh parsley leaves

¼ cup (60 ml) pitted oil-cured black olives, halved

2 tablespoons (30 ml) fresh lemon juice, plus 1 lemon, thinly sliced

¼ cup (60 ml) olive oil

Kosher salt and black pepper

¼ cup (60 ml) shaved Parmesan

4 boneless, skinless chicken thighs, pounded ¼ inch (0.64 cm) thick

Preparation:

Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons (45 ml) of the oil, and ½ teaspoon (2 ml) each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.

Meanwhile, heat the remaining 1 tablespoon (15 ml) of oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon (2 ml) each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.

Top the cutlets with the lemon slices and serve with the salad. Serves 4.

From Real Simple

 

Sun 20 Sep 2015

Crisp Zucchini-Panko Fries

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If you are looking for a way to use up the last of the zucchini from your garden, try these crispy zucchini fries from Martha Stewart Living. Dredge zucchini sticks in wheat germ (the part of wheat that sprouts and grows into a new plant), dip in beaten egg, and then into panko (a Japanese-style breadcrumb, made from bread without crusts). Drizzle with oil, season, bake and enjoy! Cook’s Note: If you don’t have wheat germ, use flour.

Avoiding Additives and Preservatives

Make sure the panko you use is additive-free. I am using 4C brand right now.

Dredge the zucchini

Place panko-coated zucchini on baking sheet

Crisp zucchini-panko fries

Ingredients:

2 large eggs

½ cup (125 ml) toasted wheat germ

2 cups (500 ml) panko, preferably whole wheat

2 large zucchini (1 ½ pounds/794 g total), halved crosswise and cut into ½-inch wedges

¼ cup (60 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper

Preparation:

Preheat oven to 425 degrees F (201 C).

Whisk together eggs and 2 tablespoons water in a shallow bowl. Place wheat germ and panko in separate shallow bowls. Working with one wedge at a time, dip zucchini in wheat germ; coat in egg, then panko, pressing gently to adhere.

Arrange in a single layer on 2 rimmed baking sheets. Drizzle with oil; season with ¾  teaspoon (3 ml) salt and pepper to taste. Bake, rotating sheets and flipping zucchini halfway through, until golden brown and crisp, 20 to 25 minutes. Serve immediately. Serves 4.

From Martha Stewart Living

 

Sun 13 Sep 2015

Sweet and Sour Potato Pepper Salad

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This delicious and colourful salad from the Summer 2015 issue of Food and Drink is perfect for a fall potluck. Saute garlic, peppers and onion until soft and stir in tangy capers, balsamic vinegar and oil. Toss with cooked mini potatoes and garnish with fresh parsley. Cook’s Note: This tastes best served at room temperature.

Avoiding Additives and Preservatives

The two ingredients that may contain additives are the vinegar and the capers. Look for a balsamic vinegar with naturally occurring sulfites. I use Unico capers.

Boil mini potatoes until tender

Saute peppers and onions

When the vegetables are soft, toss with vinegar and capers

Garnish with parsley and serve at room temperature

Ingredients:

½ cup (125 ml) olive oil

1 head garlic, cloves peeled and thinly sliced

2 large red bell peppers, thinly sliced

1 large orange bell pepper, thinly sliced

1 large yellow bell pepper, thinly sliced

1 large onion, cut in half lengthwise and thinly sliced

Salt and freshly ground black pepper

3 tbsp (45 ml) good quality balsamic vinegar

2 tbsp (30 ml) drained capers

3 lbs (1.5 kg) mini yellow-fleshed potatoes

½ cup (125 ml) firmly packed flat-leaf parsley leaves

Preparation:

Heat oil in a large skillet over medium heat. Fry garlic until light golden, about 2 minutes; remove with a slotted spoon to a small bowl and set aside.

Add peppers and onion to pan; season generously with salt and pepper. Reduce heat to medium- low and cook, stirring from time to time, until vegetables are very soft, about 35 minutes. Remove from heat and stir in reserved garlic, balsamic vinegar and capers; reserve.

Cook potatoes in a large pot of salted boiling water until tender, about 12 minutes; drain. When cool enough to handle, cut each in half and add to a large shallow serving bowl or platter. Spoon oil and pepper mixture over potatoes and gently toss to combine. (If making ahead, cover and refrigerate for up to 3 days.)

Bring to room temperature if necessary and, when ready to serve, scatter with parsley and gently toss once again. Serves 10.

From the Summer 2015 issue of Food and Drink

 

Sun 30 Aug 2015

Pasta and Fried Zucchini Salad

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Plenty, by Yotam Ottlenghi is a fabulous cookbook filled with unusual and delicious vegetable recipes. This pasta and fried zucchini recipe is a great way to use up your overflowing zucchini and herb gardens. Cook’s Note – You can substitute peas for the edamame.

Fry the zucchini until golden brown

Make the basil sauce

Pasta and Fried Zucchini Salad

Avoiding Additives and Preservatives

I use Eden Organic brand red wine vinegar, which contains only naturally occurring sulfites. Unico capers are additive-free and look for mozzarella with no preservatives or colour.

Ingredients:

2/3 cup (150 ml) sunflower oil

3 medium zucchini, cut into ¼-inch-thick (0.6 cm) slices

1 ½ tablespoons (25 ml) red wine vinegar

¾ cup (175 ml) frozen edamame

2 cups (500 ml) basil leaves, coarsely chopped

¼ cup (60 ml) parsley leaves

1/3 cup (75 ml) olive oil

Salt and freshly ground black pepper

9 ounces (255 g) penne or other short pasta

Zest of 1 lemon, grated

1 ½ tablespoons (25 ml) capers

7 ounces (198 g) buffalo mozzarella, torn into chunks

Preparation:

Bring a large pot of salted water to a boil.

While you’re waiting, in a medium saucepan or skillet, heat sunflower oil over medium-high heat. Fry zucchini slices in batches for about 3 to 4 minutes, flipping once, until golden on both sides.

Drain in colander, then transfer to a large bowl and pour vinegar on top. Set aside.

In the hot water, cook edamame for 3 minutes. Drain and run under cold water and set aside to dry.

Combine half of basil and all of the parsley and olive oil in a food processor or blender. Blend until smooth, then season with salt and pepper.

Cook pasta until al dente; drain and rinse under cold water. Transfer pasta back to empty pot. Add fried zucchini and any juices, basil-parsley oil, edamame, lemon zest, capers and mozzarella. Stir gently together, then season generously with salt and pepper. Right before you serve it, stir in remaining basil leaves. Serves 4.

From Plenty, by Yotam Ottolenghi

 

Sun 16 Aug 2015

Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots

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This lovely summer salad from Cook’s Illustrated combines cooked Israeli couscous with pickled shallots, fresh greens, herbs, peas, pistachios and feta cheese.  Israeli couscous is a toasted pasta shaped in tiny balls, about the size of small peas. You can boil it like pasta, or let it absorb water, like rice. Cook’s Note: Prepare the shallots and let them pickle while you continue with the rest of the recipe.

Avoiding Additives and Preservatives

Look for a red wine vinegar without sulphites; I use Eden Organic brand. Use fresh lemon juice and check the pistachios for colour and sulphites. Select a feta cheese with all-natural ingredients such as Tre Stelle.

Pickle the shallots first

Toasting the couscous before cooking brings out its nutty flavour

Use lots of greens and mint

Frozen peas are fine if fresh are not available

Israeli couscous with lemon, mint, peas, feta and pickled shallots

Ingredients:

Couscous

2 cups (500 ml) Israeli couscous

1 tablespoon (15 ml) extra-virgin olive oil

2 ½ cups water (625 ml)

½ teaspoon (2.5 ml) salt

Salad

1/3 cup (75 ml) red wine vinegar

2 tablespoons (30 ml) sugar

Salt and pepper

2 shallots, sliced thin

3 tablespoons (45 ml) extra-virgin olive oil

3 tablespoons (45 ml) lemon juice

1 teaspoon (5 ml) Dijon mustard

1/8 teaspoon (0.5 ml) red pepper flakes

1 recipe couscous (see above), cooled

4 cups (1 L) baby arugula, roughly chopped

1 cup (250 ml) fresh mint leaves, torn

½ cup (125 ml) frozen peas, thawed

½ cup (125 ml) shelled pistachios, toasted and chopped

3 ounces (185 ml) feta cheese, crumbled

Preparation:

Couscous

Heat couscous and oil in medium saucepan over medium heat, stirring frequently, until about half of grains are golden brown, 5 to 6 minutes. Add water and salt; stir to combine. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until water is absorbed, 9 to 12 minutes. Remove saucepan from heat and let stand, covered, for 3 minutes. Serve.

Salad

Bring vinegar, sugar, and pinch salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Remove pan from heat, add shallots, and stir to combine. Cover and let cool completely, about 30 minutes. Drain and discard liquid.

Whisk oil, lemon juice, mustard, pepper flakes, and 1/8 teaspoon (0.5 ml) salt together in large bowl. Add cooled couscous, arugula, mint, peas, 6 tablespoons (90 ml) pistachios, ½ cup (125 ml) feta, and shallots and toss to combine. Season with salt and pepper to taste and transfer to serving bowl. Let stand for 5 minutes. Sprinkle with remaining ¼ cup feta (60 ml) and remaining 2 tablespoons (30 ml) pistachios and serve. Serves 4.

From Cook’s Illustrated

 

Sun 9 Aug 2015

Sesame Noodles with Chili Oil and Scallions

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This delicious salad from Bon Appetit is a delicious side dish or vegetarian entrée. Cook scallion whites, oil, hot pepper flakes and Sichuan pepper over a low heat to make the oil. To make the dressing combine the oil with tahini, rice vinegar, soy sauce, sesame oil and sugar. Combine with the cooked noodles of your choice.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking additives. Tahini should contain only sesame. I use Marukan rice vinegar, tamari (which uses alcohol as a preservative, not sodium benzoate) and Spectrum Natural sesame oil.

Make the chili oil

Add the tahini and other ingredients to make the dressing

Sesame noodles with chili oil and scallions

Ingredients:

4 scallions, whites and greens separated, thinly sliced

½ cup (125 ml) vegetable oil

1 tablespoon (15 ml) crushed red pepper flakes

2 teaspoons (10 ml) sesame seeds

2 teaspoons (10 ml) Sichuan pepper, coarsely chopped

12 ounces (340 g) thin ramen noodles or spaghettini

Kosher salt

¼ cup (60 ml) tahini (sesame seed paste)

¼ cup (60 ml) unseasoned rice vinegar

3 tablespoons (45 ml) reduced-sodium soy sauce

2 teaspoons (10 ml) toasted sesame oil

1 teaspoon (5 ml) sugar

Preparation:

Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 tablespoons (30-45 ml) chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil. Serves 4.

From Bon Appetit

 

Sun 26 Jul 2015

Oven-baked ribs

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The best ribs are cooked low and slow on a charcoal grill—but who has time to tend to the barbecue for hours? Instead, bake your ribs in a tangy marinade, pop them on the grill and baste them with your favourite barbecue sauce. This recipe from Lucy Waverman even gives you a great shortcut to make “half homemade” barbecue sauce.

Avoiding Additives and Preservatives

Look for a Dijon without white wine or sulfites and make sure your spices do not contain colour or anti-caking agents. Heinz ketchup, Lea & Perrins Worcestershire sauce and Tabasco original hot sauce are all additive-free. I used Miss Diana’s barbecue sauce as the base for my sauce.

Pour the liquid over the ribs in a baking dish

Bake for about 90 minutes

Separate ribs and grill, basting with barbecue sauce

Oven-baked ribs

Ingredients:

2 racks pork back ribs

Marinade

1 cup (250 ml) water

1 cup (250 ml) cider vinegar

¼ cup (60 ml) Dijon mustard

3 tbsp (45 ml) brown sugar

1 tsp (5 ml) hot-pepper flakes

½ tsp (2.5 ml) cayenne

½ tsp (2.5 ml) salt

Half homemade spicy rib sauce

1 cup (250 ml) store-bought barbecue sauce

¼ cup (60 ml) ketchup

½ cup (125 ml) cider vinegar

1 tbsp (15 ml) Worcestershire sauce

Juice of one lemon

1 tsp (5 ml) hot-pepper sauce

1 tsp (5 ml) cayenne pepper

1 tbsp (15 ml) chili powder

Preparation:

Preheat oven to 350 F (177 C).

Remove the membrane covering the bones as that stops the rub from properly absorbing. Using a small, sharp knife, work the tip under the thin membrane until you have enough to grasp. Then, using your fingers, peel it back and discard. It is easiest to start in the middle and pull each part away from the bones. Place ribs in a baking dish.

Whisk together water, vinegar, mustard, sugar, pepper flakes, cayenne and salt until sugar dissolves. Pour over ribs and cover with foil. Bake for 1 to 1 ½ hours or until ribs are tender. Reserve ribs and discard liquid.

Preheat barbecue to medium and oil the grill. Grill ribs for 25 minutes or until brown and crispy, turning occasionally.

Meanwhile, combine sauce ingredients and simmer for 5 minutes.

Brush with barbecue sauce of your choice and continue cooking until sauce is glazed, about 15 minutes. Cut into ribs and serve with more barbecue sauce. Serves 4.

From Lucy Waverman

 

Sun 19 Jul 2015

Strawberry-Rhubarb Crumble

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This delicious crumble from Lucy Waverman has been a big hit this summer. Fresh rhubarb and strawberries are tossed with spices, sugar, orange zest and butter and then topped with a mixture of sugar, flour, butter and either rolled oats or granola. Pop it in the oven and then serve the warm crumble with ice cream. Yum!

Avoiding Additives and Preservatives

Make sure your spices don’t contain colour or anti-caking agents. Granola may contain preservatives; I used plain rolled oats. Look for butter that does not contain colour.

Mix rhubarb and strawberries with spices, orange zest and butter

Strawberry-Rhubarb Crumble

Ingredients:

4 cups (1 L) chopped rhubarb, cut into 2-inch pieces

2 cups (500 ml) sliced strawberries

½ cup (125 ml) brown sugar

1 tsp (5 ml) ground ginger

½ tsp (2 ml) cinnamon

½ tsp (2 ml) nutmeg

2 tbsp (30 ml) grated orange rind

1 tbsp (15 ml) cold butter, cubed

Topping

½ cup (125 ml) brown sugar

½ cup (125 ml) all-purpose flour

¾ cup (175 ml) granola or rolled oats

½ cup (125 ml) butter

Preparation:

Preheat oven to 375 F (190 C).

Combine rhubarb, strawberries, brown sugar, ginger, cinnamon, nutmeg, orange rind and butter in a large bowl. Toss to combine. Pour into an 8 x 8-inch (20 x 20-cm) metal baking dish.

Mix together sugar, flour and granola. Cut in the butter with a pastry knife until the mixture looks crumbly. Sprinkle topping over baking dish, making sure the whole surface is covered.

Bake for 35 to 40 minutes or until the top is browned and the rhubarb syrup is bubbling. Serves 6.

From Lucy Waverman

 

Sun 5 Jul 2015

Grilled Chicken Wings with Hot Sauce

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You can make these tangy chicken wings from Lucy Waverman on either a gas grill or a charcoal barbecue, but the latter infuses them with delicious smoky flavour. These couldn’t be simpler to make; just combine hot sauce, cider vinegar and melted butter, toss the wings with oil salt and pepper, and grill them, basting every few minutes with some sauce. Cook’s note: keep the basting sauce separate from the serving sauce to avoid contamination from the raw chicken. You may also want to take it easy when salting the wings, as most hot sauces are very salty.

Avoiding Additives and Preservatives

There are lots of great hot sauces out there, and many don’t have artificial ingredients. Two classics – Frank’s Hot Sauce and Tabasco original hot sauce – are both additive-free. Look for butter that does not contain colour.

Grilling these wings over charcoal infuses them with smoky flavour

Ingredients:

Dunking sauce

½ cup (125 ml) hot sauce

¼ cup (60 ml) cider vinegar

¼ cup (60 ml) melted butter

Wings

2 lb (1 kg) chicken wings, separated, wing tip discarded

2 tbsp (30 ml) vegetable oil

Salt and freshly ground pepper

Preparation:

Preheat grill to medium high. If using a charcoal grill, sprinkle some soaked wood chips on the coals; I used pecan wood chips.

Combine hot sauce, vinegar and melted butter. Remove ¼ cup for basting and reserve the rest.

Toss wings with oil and season with salt and pepper. Place wings on grill, and grill for 3 minutes on each side. Baste with sauce and turn over again. Repeat turning and basting with sauce every 3 minutes or until chicken wings are cooked through, about 12 minutes to 15 minutes total, depending on the size of the wings. You can throw the wings into the remaining sauce or serve separately for dipping. Serves 4.

From Lucy Waverman

 

Sun 28 Jun 2015

Red Quinoa, Kale and Halloumi Salad

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This delicious, nutritious salad from Donna Hay’s Fresh and Light is a great combination of flavor and textures. Add wilted kale and fresh parsley to cooked red quinoa and toss with a smokey paprika dressing. Top with some grilled halloumi cheese and you have a wonderful side dish or vegetarian entrée. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s milk, sheep’s milk and, sometimes, cow’s milk. Because it has a high melting point, it is great for grilling or frying. Cook’s note: arugula would be a good substitute for kale in this salad.

Avoiding Additives and Preservatives

Read the label on the cheese to ensure it does not contain additives or colour. Make sure the smoked paprika does not contain colour.

Pour boiling water over the kale to wilt it slightly

Cooked red quinoa, parsley and smokey lemon dressing

Halloumi has a high melting point, so it is great for grilling or frying

Toss quinoa, kale and parsley with dressing

Fry the halloumi for a few minutes on each side, until browned

Red quinoa, kale and halloumi salad

Ingredients:

5 oz (150 g) kale, trimmed

2.5 cups (750 ml) cooked red quinoa

½ cup (125 ml) flat-leaf parsley leaves

1 lb. (500 g) halloumi, thinly sliced

Olive oil, for brushing

For the smoky lemon dressing:

2 tbsp (30 ml) lemon juice

1 tsp (5 ml) sweet smoked paprika

1 tbsp (15 ml) olive oil

Preparation:

Cook the quinoa according to the package directions and set aside.

Cut the kale into large pieces and place in a heatproof bowl. Pour boiling water over and allow to stand for five minutes. Drain and pat dry. Toss the kale with the quinoa and parsley.

To make the dressing, combine the lemon juice, paprika and oil. Pour over the salad and toss.

Heat a frying pan over medium-high heat. Brush the halloumi with oil and cook until golden. Divide the salad between serving plates and top with the halloumi to serve. Serves 4.

From Fresh and Light by Donna Hay

 

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