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
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
