Sun 8 Jun 2014

Pesto Chicken Wings

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We love chicken wings and this recipe from the LCBO is a new favourite. Toss the wings in dried basil, olive oil, lemon juice, garlic powder, salt and pepper and then coat them with a mixture of Parmesan cheese, panko bread crumbs and lemon zest. Bake them for 30-40 minutes and serve. They are savoury, crunchy and addictive! Cook’s note – be sure to zest the lemon before squeezing it.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice. Check the ingredients for the dried spices to be sure they don’t contain colour or anti-caking agents. Look for panko and Parmesan with no artificial ingredients. I use President’s Choice Parmesan and ShaSha brand breadcrumbs, which are similar to panko in texture but are made from spelt.

Toss the wings with basil, oil, lemon juice, garlic powder, salt and pepper

Toss with panko and Parmesan and place on baking sheet

Pesto chicken wings

Ingredients:

2 tbsp (30 ml) dried basil leaves

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) lemon juice

2 tsp (10 ml) garlic powder

½ tsp (2 ml) salt

½ tsp (2 ml) pepper

2 lbs (1 kg) chicken winglets and drumettes

½ cup (125 ml) finely grated Parmesan cheese

1/3 cup (80 ml) panko bread crumbs

2 tsp (10 ml) lemon zest

Preparation:

Preheat oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with parchment paper or non-stick foil.

In a large bowl, whisk together basil, olive oil, lemon juice, garlic powder, salt and pepper. Add wings and toss well.

In a second large bowl, stir together Parmesan, bread crumbs and lemon zest. Toss wings in Parmesan mixture to coat well.

Spread wings out on baking sheet and sprinkle with any remaining Parmesan mixture. Roast, turning once, until golden brown and crisp, 30 to 40 minutes. Serves 2-4.

From the LCBO What’s For Dinner publication

 

Sun 1 Jun 2014

Egg and Salmon Potato Salad

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Now that the weather is warmer, I’m craving potato salads and fresh herbs. This recipe from the May 2014 issue of Canadian Living includes both. Boiled baby potatoes, roasted salmon, hard-boiled eggs, chives, dill and sliced pickles are combined with a lemon-mustard dressing. Delicious!

Avoiding Additives and Preservatives

Be sure to use freshly squeezed lemon juice and a grainy mustard with no sulfites or sodium benzoate. I use President’s Choice Old-Fashioned Dijon. Instead of cornichons, I used dill pickles. Strub’s Kosher Pickles contain no preservatives.

For perfect hard-boiled eggs, cover eggs with cold water, bring to boil, remove from heat, cover and let stand 18 minutes

Boil baby potatoes until tender

Roast the salmon and flake it with a fork

Add herbs and pickles

Egg and salmon potato salad

Ingredients:

4 eggs

1 pkg (680 g) baby yellow-fleshed potatoes, scrubbed

400 g skinless salmon fillets

1/4 tsp (1 mL) each salt and pepper

2 tbsp (30 mL) lemon juice

4 tsp (18 mL) olive oil

4 tsp (18 mL) grainy mustard

2 tbsp (30 mL) chopped fresh chives

1 tbsp (15 mL) chopped fresh dill

8 cornichons, sliced

Preparation:

Place eggs in saucepan; pour in enough cold water to cover by at least 1 inch (2.5 cm). Bring to boil. Remove from heat; cover and let stand for 18 minutes. Drain and rinse under cold water until cool, about 2 minutes; drain again. Make-ahead: Refrigerate for up to 2 days.

Peel off shells; cut eggs into quarters.

Meanwhile, in large saucepan of boiling salted water, cook potatoes until tender, about 15 minutes; drain. Let cool just enough to handle; cut into quarters.

Meanwhile, place salmon on parchment paper–lined rimmed baking sheet; sprinkle with half of the salt and pepper. Bake in 350 F (180 C) oven until fish flakes easily when tested, 12 to 15 minutes. Flake with fork.

In large bowl, whisk together lemon juice, oil, mustard and remaining salt and pepper. Add potatoes, salmon, chives, dill and cornichons; gently toss to coat. Scrape onto serving platter; top with eggs. Serves 6.

From the May 2014 issue of Canadian Living

 

Sun 25 May 2014

Soy-glazed Chicken Thighs with Asparagus and Scallions

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Skin-on, bone-in chicken thighs are among my favourite things to make for dinner, because they are inexpensive, tasty and easy to cook. In this recipe from the May 2014 issue of Bon Appetit, the thighs are marinated in a mixture of garlic, lime juice, soy sauce, honey and aniseed for at least 30 minutes and up to 24 hours. Then just pop them in the oven. Halfway through the cooking time (about 20 minutes after putting the thighs in the oven) add asparagus and scallions. The chicken will caramelize into a lovely deep brown colour. Garnish the finished dish with cilantro and lime wedges. The recipe calls for aniseed but I used fennel seed and it worked well.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice and tamari instead of soy sauce, as it is preserved with alcohol instead of sodium benzoate.

Marinate the chicken thighs

Add asparagus and scallions when chicken is partially cooked

The thighs will caramelize

Soy-glazed chicken thighs with asparagus and scallions

Ingredients:

2 teaspoons aniseed

4 garlic cloves, finely chopped

¼ cup fresh lime juice, plus wedges for serving

¼ cup reduced-sodium soy sauce

2 tablespoons honey

8 chicken thighs (about 4 lb.)

1 bunch asparagus (about ¾ lb.), trimmed

2 bunches scallions, trimmed

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

½ cup fresh cilantro leaves with tender stems

Preparation:

Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.

Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.

Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.

After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper. Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).

Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.

Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges. Serves 4. Do ahead: Chicken can be marinated 1 day ahead. Cover and chill.

From the May 2014 issue of Bon Appetit

 

Mon 19 May 2014

Panko-crusted Salmon with Curried Yogurt Sauce

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This recipe from the June 2014 issue of Canadian Living can be made in less than 30 minutes. Simply spread a mixture of yogurt, mayonnaise, onion and cilantro on salmon fillets, pat panko crumbs on top, and bake. The salmon stays incredibly moist, while the panko adds a satisfying crunch. Paired with a curried yogurt sauce, this would be great for a casual dinner party. One note – depending on the thickness of the salmon, the baking time may be closer to 15-20 minutes.

Avoiding Additives and Preservatives

Use all-natural yogurt and mayonnaise, and butter that contains only cream. Check the label on the panko and the curry powder to make sure they do not contain preservatives, colour or anti-caking agents. If you would like to make your own curry powder, I’ve included a recipe below. I used ShaSha brand breadcrumbs, which are similar to panko in texture but are made from spelt and are all-natural.

Salmon, spread and panko

Spread the yogurt-mayo mixture on the salmon

Top with the panko and bake until the salmon is cooked through

Panko-crusted salmon with curried yogurt sauce

Ingredients:

2 tbsp 2% plain Greek yogurt

2 tbsp light mayonnaise

2 green onions, chopped

2 tbsp chopped cilantro

4 skinless salmon fillets (about 680 g total)

Pinch each salt and pepper

½ cup panko crumbs

2 tbsp butter, melted

Curried Yogurt Sauce

1 cup plain 2% Greek yogurt

2 tbsp chopped cilantro

1 tsp grated ginger

1 tsp liquid honey

1 tsp lemon juice

¼ tsp curry powder (to make your own, see recipe below)

Pinch each salt and pepper

Curry powder

2 tbsp ground cumin

1 tsp crushed or ground fenugreek seed

1 tsp ground ginger

¼ tsp crushed dried dill

¼ tsp ground mace

¼ tsp ground cardamom

¼ tsp dried mustard

1/8 tsp ground turmeric

¼ tsp freshly ground pepper

Pinch of cayenne pepper

Mix ingredients together.

Preparation:

In bowl, stir together yogurt, mayonnaise, green onions and cilantro. Arrange salmon on lightly greased foil-lined baking sheet; sprinkle with salt and pepper. Spread yogurt mixture evenly over top of fillets.

Combine panko and butter; sprinkle on top of yogurt mixture, pressing lightly to adhere.

Bake in 425F (220C) oven until fish flakes easily with fork and panko is golden, about 10 minutes.

Curried Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, cilantro, ginger, honey, lemon juice, 1 tsp of water, curry powder, salt and pepper. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 2 days). Serve with salmon. Serves 4.

From the June 2014 issue of Canadian Living

 

Sun 11 May 2014

Chicken with Daikon Radish

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I had never tried daikon radish before, but this recipe from Lucy Waverman inspired me to give it a try. It looks like a large, white carrot, but tastes like a mild radish. It added great flavour and crunch to this chicken stir-fry.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, because it uses alcohol as a preservative, not sodium benzoate. Look for a balsamic vinegar with only naturally occurring sulfites.

Daikon looks like a large white carrot

While the chicken marinates, prepare the daikon, carrots and bok choy

Brown the chicken

Cook the daikon and carrots until tender-crisp

Cook the bok choy until it wilts and return the chicken to the pan

Chicken with daikon radish

Ingredients:

2 tbsp soy sauce

½ tsp minced ginger

½ tsp sugar

8 oz (250 g) boneless, skinless chicken breast

Finishing Sauce

1 tsp chopped ginger

1 tsp chopped garlic

1/4 cup chopped shallots

1 tbsp soy sauce

2 tsp black or balsamic vinegar

½ tsp sugar

Stir-Fry

1 lb (500 g) daikon radish, peeled

2 medium carrots, peeled

6 cups baby bok choy

2 tbsp (30 ml) vegetable oil

¼ cup finely chopped green onions

Preparation:

Combine soy sauce, ginger and sugar in a bowl. Slice chicken in half horizontally and then into thin strips. Add chicken to the marinade and let sit for 30 minutes. Drain chicken and discard remaining marinade.

Stir together ginger, garlic, shallots, soy sauce, vinegar and sugar in a small bowl and reserve. Cut daikon in half lengthwise, if large. Slice in thin slices (1/8 inch) on diagonal.

Cut carrots the same way. Divide bok choy into leaves.

Heat a wok or skillet over high heat until pan is very hot. Add oil and heat again. Add chicken and cook, stirring until slightly undercooked, 1 to 2 minutes. Remove to a plate and reserve. Add daikon and carrots. Stir-fry until slightly softened, about 2 minutes. Add bok choy and stir-fry for 2 to 3 minutes longer – until vegetables are crisp-tender.

Return chicken and toss with vegetables. Pour sauce over, tossing everything together.

Bring to boil and cook for 1 to 2 more minutes or until chicken is cooked through. Serve immediately scattered with green onions.

From Lucy Waverman

 

Sun 4 May 2014

Arctic Char with Couscous and Citrus Salad

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I like the recipes in Real Simple magazine because 1. They are real simple, and 2. They combine ingredients in imaginative ways. I would never think to make a salad of oranges, endive, chopped almonds and chives, but it was delicious. Topped with simply prepared artic char and served with couscous on the side, this is a quick, easy and tasty supper.

Avoiding Additives and Preservatives

Use a wine vinegar without sulfites added, and check the label on the almonds to make sure they have no preservatives added.

Chop almonds and chive for the salad

Separate the endive heads into individual leaves

The recipe calls for Arctic char, but almost any fish would work

Mix the salad ingredients together

Arctic char with couscous and citrus salad

Ingredients:

1 cup (250 ml) couscous

4 clementines or 2 small oranges, peeled and sliced into rounds

2 tablespoons (30 ml) sherry vinegar or white wine vinegar

¼ cup (60 ml) olive oil

kosher salt and black pepper

1 head endive, leaves separated

¼ cup (60 ml) chopped roasted almonds

2 tablespoons (30 ml) chopped fresh chives

4 6-ounce (170 g) pieces boneless, skinless arctic char or salmon

Preparation:

Cook the couscous according to the package directions.

Combine the clementines, vinegar, 3 tablespoons (45 ml) of the oil, and ¼ (1 ml) teaspoon each salt and pepper in a medium bowl. Add the endive, almonds, and chives and toss to combine.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.

Season the fish with ½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Cook until opaque throughout, 3 to 4 minutes per side.

Serve the couscous topped with the citrus salad and fish, drizzled with any remaining dressing. Serves 4.

From the April 2014 issue of Real Simple

 

Sun 27 Apr 2014

Pork Tenderloin with Asparagus and Warm Citrus Sauce

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This recipe from the May 14 issue of Canadian Living would be great for a casual spring dinner party. Pork tenderloin and asparagus are roasted, served over rice, topped with a warm sauce of ginger, garlic, chicken broth, orange juice and mustard, and garnished with almonds and parsley. It’s healthy, tasty and looks nice too. One note: if your asparagus is thin, it may be done before the pork is cooked. Either remove it and keep it warm, or add it to the pork after it is partially cooked.

Avoiding Additives and Preservatives

Check the label on the almonds to make sure no preservatives have been added. Use fresh lemon juice and orange juice and an all-natural chicken stock, such as Imagine brand. Many Dijon mustards contain sulfites; I use President’s Choice Old-Fashioned Dijon, which is additive free.

Roast the pork and asparagus

Prepare the almond parsley garnish

Reduce the warm citrus sauce

Pork tenderloin with asparagus and warm citrus sauce

Ingredients:

¼ cup (60 ml) natural almonds, chopped

2 tbsp (30 ml) chopped fresh parsley

2 tsp (10 ml) lemon juice

400 g pork tenderloin, trimmed if necessary

¼ tsp (1 ml) each salt and pepper

1 tbsp (15 ml) olive oil

2 bunches (each 450 g) asparagus, trimmed

1 tbsp (15 ml) grated fresh ginger

2 cloves garlic, minced

¾ cup (175 ml) sodium-reduced chicken broth

½ cup (125 ml) orange juice

1 tsp (5 ml) Dijon mustard

½ tsp (2 ml) grated orange zest

¾ cup (175 ml) basmati rice

Preparation:

Stir together almonds, parsley and lemon juice; set aside.

Sprinkle pork with half each of the salt and pepper. In nonstick skillet, heat half of the oil over medium-high heat; brown pork all over, about 6 minutes. Transfer pork and asparagus to foil-lined rimmed baking sheet. Sprinkle asparagus with remaining salt and pepper. Bake in 400 F (200 C) oven until just a hint of pink remains inside pork or instant-read thermometer inserted into thickest part reads 160 F (71 C), about 15 minutes. Transfer pork to cutting board; tent with foil. Let rest for 5 minutes before slicing.

Add remaining oil to skillet; heat over medium heat. Cook ginger and garlic, stirring, for 2 minutes. Stir in broth and orange juice; bring to boil. Stirring often, reduce sauce to ½ cup, 5 to 7 minutes.

Stir in mustard and orange zest. Cook rice according to package directions; serve with pork, asparagus and sauce. Sprinkle with almond mixture. Serves 4.

From the May 2014 issue of Canadian Living

 

Sun 20 Apr 2014

Caprese Chicken

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Insalata Caprese is one of my favourite dishes, so when I saw this recipe in an ad for chicken I thought I’d try it. It’s very simple—mix oil, salt, pepper, garlic, lemon juice and lemon zest in a baking dish, add thin chicken breasts, top with stock, tomato, cheese slices and basil and bake. It looks great, tastes great and is ready in 30 minutes.

Avoiding Additives and Preservatives

Use fresh lemon juice and a stock with all-natural ingredients, such as Imagine brand. The fresh mozzarella, also known as bocconcini, should have no colour or preservatives. I use Tre Stella brand.

Place tomato slices and cheese on top of chicken before baking

I served the Caprese Chicken with noodles and broccolini

Ingredients:

1 tbsp (15 ml) olive oil

¼ tsp (1 ml) salt

¼ tsp (1 ml) ground black pepper

1 large clove garlic, minced

Zest of 1 lemon, divided

1 tsp (5 ml) fresh lemon juice

1 lb. (454 g) skinless boneless chicken breasts, pounded thinly

¼ cup (60 ml) chicken stock or water

5 large tomato slices

4 medium balls of fresh mozzarella cheese, each sliced into 3 pieces

5 fresh basil leaves, chopped

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Mix together oil, salt, pepper, garlic, lemon juice and ½ the lemon zest in a 9 x 13 inch (3.5 L) ovenproof baking dish. Add chicken, turning to coat, and allow to stand for 5 to 10 minutes.

Pour stock over chicken and top with tomato, cheese slices and basil.

Bake for 15-20 minutes or until chicken reaches internal temperature of 170 degrees F (77 degrees C). Sprinkle with remaining lemon zest before serving. Serves 3-4.

From mapleleafprime.ca

 

Sun 13 Apr 2014

Baked Rigatoni with Broccoli, Green Olives and Pancetta

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This delicious baked pasta from the April 2014 issue of Food and Wine features a sauce made of roasted tomatoes, garlic, thyme and basil. The roasted tomatoes are added to sautéed onion, crispy pancetta and olives. Meanwhile, roast some broccoli. Cook the rigatoni and stir into the sauce, along with the broccoli, ricotta, Parmigiano-Reggiano and more fresh basil. This would be a great dish for Sunday brunch or a weeknight supper.

Avoiding Additives and Preservatives

Use butter with only a single ingredient: cream. I used nitrite-free bacon instead of pancetta and President’s Choice garlic-stuffed olives, which are all-natural. Check the labels on the ricotta and Parmigiano-Reggiano to make sure they don’t contain colour or artificial ingredients.

Place fresh herbs on tomatoes prior to roasting

Roast the broccoli

The roasted tomatoes form the basis of the sauce

Combine sauce, broccoli and ricotta

Place in baking dish and sprinkle with Parmigiano

Baked rigatoni with broccoli, green olives and pancetta

Ingredients:

2 tablespoons (30 ml) unsalted butter, plus more for greasing

1 ½ pounds (680 g) plum tomatoes, halved lengthwise

3 garlic cloves, crushed

2 thyme sprigs

½ cup (125 ml) torn basil leaves, plus 1 basil sprig

3 tablespoons (45 ml) extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 ½ pounds (680 g) broccoli, cut into small florets and stems reserved for another use

One 4-ounce (113 g) slice of pancetta, finely diced

1 large onion, very finely chopped

1 cup (250 ml) pitted green olives, such as Castelvetrano, halved

1 pound (454 g) rigatoni

2 cups (500 ml) fresh ricotta cheese

¾ cup (175 ml) freshly grated Parmigiano-Reggiano cheese

Preparation:

Preheat the oven to 425° F (232° C) and butter a 9-by-13-inch (23-by-33 cm) ceramic or glass baking dish. On a rimmed baking sheet, toss the tomatoes, garlic, thyme and basil sprigs with 1 tablespoon (15 ml) of the olive oil and season with salt and pepper. Roast for about 20 minutes, until softened and browned in spots; let cool. Discard the thyme and basil sprigs and coarsely chop the tomatoes and garlic, reserving any juices.

Meanwhile, on another rimmed baking sheet, toss the broccoli florets with 1 tablespoon (15 ml) of the olive oil and season with salt and pepper. Roast for 15 minutes, or until crisp-tender. Leave the oven on.

Meanwhile, in a large, deep skillet, heat the remaining 1 tablespoon (15 ml) of olive oil. Add the pancetta and cook over moderately high heat, stirring occasionally, until browned and nearly crisp, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the olives, tomatoes and garlic and the 2 tablespoons (30 ml) of butter; keep warm.

In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1¼ (300 ml) cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water, broccoli, ricotta, torn basil and ½ (125 ml) cup of the Parmigiano. Season with salt and pepper. Transfer the pasta to the prepared baking dish. Sprinkle the remaining ¼ cup (60 ml) of Parmigiano on top and bake for 15 minutes, until bubbling and browned on top. Let stand for 5 minutes before serving. Serves 6.

From the April 2014 issue of Food and Wine

 

Sun 6 Apr 2014

Asparagus and Mushroom Sauté With Pancetta

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This delicious side dish from the April 2014 issue of Canadian Living takes only minutes to prepare and would be perfect for a spring dinner party or Easter feast. Crisp some bacon or pancetta, sauté the veggies, add a little vinegar at the end and it’s ready!

Avoiding Additives and Preservatives

I used nitrite-free bacon instead of pancetta. Look for a red wine vinegar with no sulfites added. I use Eden Organic brand.

This side dish cooks in about 8 minutes

Asparagus and mushroom sauté with pancetta

Ingredients:

1 pkg (150 g) diced pancetta

3 shallots, sliced

3 bunches (each 450 g) asparagus, trimmed and cut in 2-1/2-inch (6 cm) pieces

2 pkg (each 227 g) cremini mushrooms, quartered

½ tsp (2 mL) pepper

Pinch salt

2 tbsp (30 mL) red wine vinegar

Preparation:

In large nonstick skillet over medium high heat, cook pancetta, stirring occasionally, until crisp, about 5 minutes.

Add shallots, asparagus, mushrooms, pepper and salt; cook, stirring occasionally, until asparagus is tender-crisp, about 8 minutes. Stir in vinegar. Serves 8-10.

From the April 2014 issue of Canadian Living

 

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