Eye for a Recipe

This quick dinner from America’s Test Kitchen combines pasta with Brussels sprouts, beans and sour cream and then tops the dish with spicy mustard breadcrumbs and crispy bacon. While the pasta is cooking, combine the breadcrumbs, mustard and spices in a skillet and cook until golden brown. Remove from skillet. In the same skillet, cook the bacon until crisp and remove. Add the Brussels sprouts to the skillet and steam until they are crisp-tender. Stir in beans and vinegar and simmer for a few minutes. Add the Brussels sprout mixture and sour cream to the pasta. Serve topped with the breadcrumbs and bacon.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually free of additives. I used President’s Choice Old-Fashioned Dijon mustard, Free From bacon, Unico beans, Allen’s Apple Cider Vinegar and Simple brand sour cream. All are additive-free. You could also soak and cook half a cup (125 ml) of dried white beans. Check the cayenne to make sure it does not contain colour or anti-caking agents.

Orecchiette and navy beans with Brussels sprouts and spicy mustard breadcrumbs

Ingredients:

2 teaspoons (10 ml) vegetable oil

¼ cup (60 ml) panko breadcrumbs

2 teaspoons (10 ml) Dijon mustard

⅛ teaspoon (0.6 ml) plus ½ teaspoon (2.5 ml) table salt, divided, plus salt for cooking pasta

Pinch cayenne pepper

8 ounces (227 g) orecchiette

2 slices bacon, chopped fine

10 ounces (283 g) Brussels sprouts, trimmed, halved, and sliced thin

1 (15-ounce/425 g) can navy beans, undrained

1 tablespoon (15 ml) cider vinegar

½ teaspoon (2.5 ml) pepper

⅓ cup (82.5 ml) sour cream

Preparation:

Bring 2 quarts (2 L) water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon (0.6 ml) salt, and cayenne in 12-inch (30-cm) nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).

Add pasta and 1½ teaspoons (7.5 ml) salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup (250 ml) cooking water and drain pasta. Return pasta to pot and cover to keep warm.

While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add Brussels sprouts, 1 tablespoon (15 ml) water, and remaining ½ teaspoon (2.5 ml) salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup (60 ml) reserved cooking water, vinegar, and pepper and cook until bubbling.

Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle breadcrumbs and bacon over pasta. Serves 4.

From America’s Test Kitchen

This soup from America’s Test Kitchen’s latest cookbook, Dinner Tonight, is fresh-tasting, spicy and absolutely delicious. Soak vermicelli until tender and distribute among soup bowls. Combine lemon grass, scallions, lime, chile and galangal, add broth and simmer for 15 minutes. Remove the solids from the pan. Add mushrooms, fish sauce and chile to soup and simmer for a few minutes. Add shrimp, cover and let sit off the heat until the shrimp are cooked through. Stir in tomatoes and lime juice and serve topped with fresh herbs. Cook’s note: I used a tablespoon of lime zest instead of the lime leaves, gingerroot instead of galangal and shiitake mushrooms instead of oyster mushrooms.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Cock brand fish sauce. Look for frozen shrimp preserved only with salt. Use freshly squeezed lime juice.

Thai hot and sour soup with shrimp and noodles

Ingredients:

4 ounces (113 g) rice vermicelli

2 lemon grass stalks, trimmed to bottom 6 inches (15 cm)

4 scallions, trimmed, white parts left whole, green parts cut into 1-inch (2.54-cm) lengths

6 makrut lime leaves, torn if large

2 Thai chiles, stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional)

1 (2-inch/5-cm) piece fresh galangal, peeled and sliced into ¼-inch- (0.64-cm-) thick rounds

8 cups (2 L) chicken broth

1 tablespoon (15 ml) sugar, plus extra for seasoning

8 ounces (227 g) oyster mushrooms, trimmed and torn into 1-inch (2.54-cm) pieces

3 tablespoons (45 ml) fish sauce, plus extra for seasoning

1 pound (454 g) extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 ounces (340 g) cherry tomatoes, halved

2 tablespoons (30 ml) lime juice, plus extra for seasoning, plus lime wedges for serving

½ cup fresh (125 ml) cilantro leaves

¼ cup (60 ml) fresh Thai basil leaves, torn if large (optional)

Preparation:

Bring 4 quarts (4 L) water to boil in large pot. Remove from heat, add vermicelli and let sit, stirring occasionally, until vermicelli are fully tender, 10 to 15 minutes. Drain, rinse with cold water, drain again and distribute evenly among large soup bowls.

Place lemon grass, scallion whites, lime leaves, whole Thai chile and galangal on cutting board and lightly smash with meat pounder or bottom of small skillet until mixture is moist and very fragrant. Transfer lemon grass mixture to Dutch oven. Add broth and sugar and bring to boil over high heat. Reduce heat and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.

Add mushrooms, fish sauce, scallion greens and sliced Thai chile and simmer for 3 to 4 minutes. Stir in shrimp. Cover and let sit off heat until shrimp are opaque and cooked through, 4 to 5 minutes. Stir in tomatoes and lime juice. Season with extra sugar, extra fish sauce and extra lime juice to taste.

Ladle soup into bowls of noodles; sprinkle with cilantro and Thai basil, if using. Serve, passing lime wedges and extra sliced Thai chiles, if using, separately. Serves 4-6.

From Dinner Tonight

America’s Test Kitchen just put out its latest cookbook, Dinner Tonight, and it is filled with creative recipes that can be on the table in 45 minutes or less. In this recipe, pork tenderloin, croutons and vegetables are roasted on a sheet pan for 20 minutes. While they are roasting, make a dressing of oil, vinegar, mustard, capers and their brine and garlic and toss with cucumber, cherry tomatoes and basil. Remove the pan from the oven and let the pork rest for 10 minutes. Add the croutons and cooked veggies to the other vegetables and toss to combine. Top the salad with sliced pork and serve. Cook’s note: I used zucchini instead of summer squash and omitted the basil.

Avoiding Additives and Preservatives

I used Acetaia La Bonissma balsamic vinegar, which has no added sulfites, President’s Choice Old-Fashion Dijon mustard and an Ace Bakery baguette. Unico capers are additive-free.

Pork tenderloin and panzanella salad

Ingredients:

3 tablespoons (45 ml) balsamic vinegar

2 tablespoons (30 ml) whole-grain mustard

1 tablespoon (15 ml) packed brown sugar

1 teaspoon (5 ml) cornstarch

2 (1-pound/454 g) pork tenderloins, trimmed

Salt and pepper

1 (12-inch/30-cm) baguette, cut into 1-inch (2.54-cm) pieces

1 red onion, cut into 1-inch (2.54-cm) pieces

1 red bell pepper, stemmed, seeded, and cut into ½-inch- (1.25-cm) wide strips

1 yellow summer squash, quartered lengthwise and cut into 1-inch (2.54-cm) pieces

½ cup (125 ml) extra-virgin olive oil

1 tablespoon (15 ml) capers, rinsed, plus 1 tablespoon brine

1 garlic clove, minced

½ seedless English cucumber, quartered lengthwise and cut into ½-inch (1.25-cm) pieces

6 ounces (170 g) cherry tomatoes, halved

½ cup (125 ml) coarsely chopped fresh basil

Preparation:

Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Whisk 1 tablespoon (15 ml) vinegar, 1 tablespoon (15 ml) mustard, sugar, and cornstarch in bowl until no lumps of cornstarch remain.

Pat tenderloins dry with paper towels and season with salt and pepper. Place tenderloins in centre of rimmed baking sheet (it’s OK if they are touching) and brush tops and sides with the vinegar mixture.

Toss baguette, onion, bell pepper, squash, ¼ cup (60 ml) oil, ½ teaspoon (2.5 ml) salt, and ½ teaspoon (2.5 ml) pepper in large bowl until baguette and vegetables are well coated with oil. Distribute vegetable mixture around tenderloins on sheet. Roast until pork registers 140 degrees F (60 degrees C), about 20 minutes, stirring vegetable mixture halfway through roasting.

Meanwhile, whisk capers and brine, garlic, ⅛ teaspoon (0.6 ml) salt, ⅛ teaspoon (0.6 ml) pepper, remaining 2 tablespoons (30 ml) vinegar, remaining 1 tablespoon (15 ml) mustard, and remaining ¼ cup (60 ml) oil together in now-empty bowl.

Transfer tenderloins to carving board, tent with foil and let rest for 10 minutes. While tenderloins rest, add cucumber, tomatoes, 6 tablespoons basil and vegetable mixture to bowl with caper dressing and toss to combine.

Transfer salad to serving platter. Slice tenderloins ½ inch (1.25-cm) thick and arrange over salad. Sprinkle with remaining 2 tablespoons (30 ml) basil. Serves 4-6.

From Dinner Tonight

This recipe from America’s Test Kitchen makes an elegant light lunch or supper. Mix the Dutch baby ingredients, pour into a hot skillet and bake for about 20 minutes. Top the Dutch baby with lightly dressed arugula, burrata and sliced prosciutto. Cook’s note: I omitted the fresh herbs.

Avoiding Additives and Preservatives

I used San Danielle prosciutto, which is preserved with salt and Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Both are available at our local Your Independent Grocer. Burrata typically does not contain additives or preservatives but check the label to be sure.

Dutch baby with burrata and prosciutto

Ingredients:

Dutch baby

¼ cup (60 ml) extra-virgin olive oil, divided

1¼ cups (6¼ ounces/177 grams) all-purpose flour

½ teaspoon (2.5 ml) table salt

4 large eggs

1 cup (250 ml) skim milk

2 tablespoons (10 ml) chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling

Topping

4 ounces (113 grams) burrata cheese, room temperature

¾ cup (187.5 ml) baby arugula

½ teaspoon (2.5 ml) extra-virgin olive oil, plus extra for drizzling

½ teaspoon (2.5 ml) balsamic vinegar, plus extra for drizzling

1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces

Preparation:

Dutch baby

Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Grease 12-inch (30-cm) cast-iron skillet with 2 tablespoons (30 ml) oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.

Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons (30 ml) oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.

Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.

Topping

While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.

Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately. Serves 4.

From America’s Test Kitchen

This soup from America’s Test Kitchen is a great weeknight supper on a cold night. Cook the bacon and remove from pot. Add potatoes, cabbage and spices to the pot, cook for a few minutes, then add broth and bay leaves and cook until the potatoes are tender. Off heat, lightly mash a few of the potatoes to thicken the soup. Discard bay leaves, stir in bacon and chives and serve.

Avoiding Additives and Preservatives

Use bacon that is preserved with celery salt instead of nitrites. Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon chicken paste to make the stock.

Cabbage and potato soup with bacon

Ingredients:

8 slices bacon, cut into 1-inch (2.54-cm) pieces

1 ½ pounds (680 g) Yukon Gold potatoes, unpeeled, cut into ½-inch (1.25-cm) pieces

1 small head green cabbage (1¼ pounds/567 g), cored and cut into 2-inch (5-cm) pieces

Salt and pepper

¼ teaspoon (1.25 ml) red pepper flakes

4 cups (1L) chicken broth

2 bay leaves

¼ cup (60 ml) minced fresh chives

Preparation:

Cook bacon in Dutch oven over medium-high heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate.

Add potatoes, cabbage, 1 teaspoon (5 ml) salt, ½ teaspoon (2.5 ml) pepper, and pepper flakes to fat left in pot. Cook over medium-high heat, stirring occasionally, until cabbage begins to wilt, about 3 minutes. Stir in broth and bay leaves and bring to boil. Reduce heat to medium and cook, covered, until potatoes are tender, about 15 minutes.

Off heat, lightly mash few potatoes with potato masher or spoon until soup is slightly thickened (chunks of potato should remain visible). Discard bay leaves. Stir in chives and bacon. Season with salt and pepper to taste. Serves 4.

From America’s Test Kitchen

This pasta recipe from America’s Test Kitchen is very tasty and uses only one pan. Cook tomatoes in a hot cast-iron skillet until blistered. Add garlic, tomato paste and hot pepper flakes and cook briefly. Lightly mash the tomatoes. Add uncooked pasta and water, cover and cook until the pasta is done, about 18 minutes. Stir in Parmesan and basil, sprinkle with mozzarella and broil until the cheese is brown and bubbly.

Avoiding Additives and Preservatives

Simple brand tomato paste and mozzarella are free of additives. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan has no additives; look for the name stamped on the rind.

Cast iron baked ziti with charred tomatoes

Ingredients:

1 ½ pounds (680 g) grape tomatoes

1 tablespoon (15 ml) extra-virgin olive oil

Salt and pepper

6 garlic cloves, minced

1 teaspoon (5 ml) tomato paste

¼ teaspoon (1.25 ml) red pepper flakes

12 ounces (340 g) ziti

3 cups (750 ml) water, plus extra as needed

1 ounce (28 g/125 ml) Parmesan cheese, grated

¼ cup (60 ml) chopped fresh basil

4 ounces (113 g/250 ml) mozzarella cheese, shredded

Preparation:

Adjust oven rack 6 inches (15 cm) from broiler element and heat broiler. Heat 12-inch (30-cm) cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon (5 ml) salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using potato masher.

Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.

Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serves 4.

From America’s Test Kitchen

This recipe from America’s Test Kitchen makes a great weeknight supper. Cut pork tenderloin into four pieces and pound until ¼ inch (0.6 cm). Dredge the cutlets in flour, egg and panko and let dry for 5 minutes. Heat oil in a skillet and cook pork for about 2 minutes per side. Let the pork rest for 5 minutes before serving.

Avoiding Additives and Preservatives

Make sure the panko does not contain preservatives. I use PC brand.

Crisp pork cutlets

Ingredients:

½ cup (125 ml) all-purpose flour.

2 large eggs

1 cup (250 ml) panko breadcrumbs

1 pork tenderloin, trimmed, cut into 4 pieces, and pounded ¼ inch (0.6 cm) thick

1 cup (250 ml) vegetable oil

Preparation:

Place flour in shallow dish. Beat eggs in second shallow dish. Place panko in third shallow dish. Pat pork dry with paper towels and season with salt and pepper. Working with one at a time, coat cutlets lightly with flour, dip in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry for 5 minutes.

Heat vegetable oil in 12-inch nonstick skillet over medium heat until just smoking. Add pork and cook until golden brown and crisp, about 2 minutes per side. Transfer pork to paper towel–lined plate, tent loosely with foil, and let rest for 5 minutes. Serves 4.

From America’s Test Kitchen

This one-pot recipe from America’s Test Kitchen is perfect for supper on a cold winter night. Puree beans, tomatoes, juice and broth until smooth. Brown sausages and set aside. Cook onion, garlic, puree mixture, kale, tomatoes and seasoning. Add more beans, return the sausages to the pot and cook for about 10 minutes. Season and serve with crust bread.

Avoiding Additives and Preservatives

Blue Menu beans are additive-free, or you could soak and cook ¾ cup (187.5 ml) dried beans. Unico tomatoes are free of additives. I used Better Than Bouillon paste for the broth and Free From hot Italian sausages.

One-pot Italian sausages with white beans and kale

Ingredients:

2 (15-ounce/425 g) cans cannellini beans, rinsed

1 (28-ounce/794 g) can diced tomatoes, drained with juice reserved

1 cup (250 ml) chicken broth

2 tablespoons (30 ml) extra-virgin olive oil

1 pound (454 g) sweet or hot Italian sausage, pricked all over with fork

1 onion, chopped fine

3 garlic cloves, minced

1 pound (454 g) kale, stemmed and chopped

Salt and pepper

Preparation:

Puree ½ cup (125 ml) beans, ½ cup (125 ml) tomatoes, reserved tomato juice, and chicken broth in food processor until smooth, about 30 seconds.

Heat oil in Dutch oven over medium heat until shimmering. Add sausages and brown on all sides, about 5 minutes; transfer to plate.

Add onion to fat left in pot and cook until softened, 5 to 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato puree mixture, kale, remaining drained tomatoes, and ¼ teaspoon (1.25 ml) salt, scraping up any browned bits. Cover and simmer, stirring occasionally, until kale is wilted and tender, about 15 minutes.

Stir in remaining beans, then nestle browned sausages and any accumulated juices into pot. Cover and simmer until sausages register 160 degrees F (71 degrees C) and sauce is thickened slightly, about 10 minutes. Season with salt and pepper to taste and serve. Serve with crusty bread. Serves 4.

From America’s Test Kitchen

This recipe, inspired by America’s Test Kitchen’s Air-Fryer Perfection, makes a great late summer lunch or dinner. Grill sausages, peppers and onion, load into warmed buns and top with your favourite condiments. Cook’s note: To keep onion slices from separating and falling through the grill rack, thread them onto metal or pre-soaked wooden skewers.

Avoiding Additives and Preservatives

I use Free From hot Italian sausages and Ace Bakery buns, which are additive-free.

Grilled sausage and vegetable subs

Ingredients:

4 mild or hot Italian sausages

1 red pepper, seeded, sides and bottoms sliced off

1 green pepper, seeded, sides and bottoms sliced off

1 red onion, cut into thick slices

Vegetable oil

2 sausage buns

Preparation:

Preheat and grease the grill. Wrap the buns in aluminum foil and warm on the grill. Toss the vegetables with a little vegetable oil. Grill the vegetables, turning once, until charred and tender. Remove from grill and slice into strips. Grill the sausages, turning every few minutes, until they have browned and reached an internal temperature of 160 F (71 C). Place the sausages in the warm buns and top with grilled vegetables. Serves 4.

Adapted from Air-Fryer Perfection

This healthy and tasty recipe from America’s Test Kitchen can be made in a toaster oven or regular oven. Combine chickpeas, tomatoes, water, shallot, oil garlic, lemon zest and juice and seasoning in a baking dish. Rub cod with oil and spices and nestle into chickpea mixture. Bake until the cod is just cooked through.

Avoiding Additives and Preservatives

Blue Menu chickpeas are additive free. Make sure the dried spices don’t contain colour or anti-caking agents.

Nestle cod into chickpea mixture

Bake until the cod is just cooked through

Baked cod with cherry tomatoes and chickpeas

Ingredients:

15-oz can (443 ml) chickpeas, rinsed

6 oz (170 g) cherry tomatoes, halved

2 tbsp (30 ml) water

1 shallot, minced

3 tbsp (45 ml) extra-virgin olive oil, divided

3 garlic cloves, minced

1 ½ tsp (7.5 ml) grated lemon zest plus 1 ½ tsp (7.5 ml) juice

1 tsp (5 ml) ground coriander, divided

1 tsp (5 ml) paprika, divided

½ tsp (2.5 ml) table salt, divided

¼ tsp (1.25 ml) pepper

Pinch cayenne pepper

2 6-8-oz (170-226 g) skinless cod fillets, 1 ½ inches (3.8 cm) thick

1 tbsp (15 ml) chopped fresh cilantro

Preparation:

Adjust oven rack to middle position and heat oven to 400 F (204 C). Combine chickpeas, tomatoes, water, shallot, 1 tbsp (15 ml) oil, garlic, lemon zest and juice, ½ tsp (2.5 ml) coriander, ½ tsp (2.5 ml) paprika, ¼ tsp (1.25 ml) salt and pepper in 8-inch (20-cm) square baking dish or pan.

Combine remaining ½ tsp (2.5 ml) coriander, remaining ½ tsp (2.5 ml) paprika, remaining ¼ tsp (1.25 ml) salt and cayenne in bowl. Rub cod with 1 tbsp (15 ml) oil and sprinkle with spice mixture. Nestle cod into chickpea mixture and bake until od flakes apart when gently prodded with paring knife and registers 140 F (60 C), 20 to 25 minutes. Drizzle with remaining 1 tbsp (15 ml) oil and sprinkle with cilantro to serve. Serves 2.

From America’s Test Kitchen