Eye for a Recipe

This recipe from Don’t Worry, Just Cook is quick, easy and looks great. Arrange fish on a baking sheet and drizzle with oil, lemon zest and seasoning. Scatter rosemary and thyme sprigs over fish and arrange lemon slices around and on top of fish. Add cherry tomatoes and broccoli florets to the baking sheet. Bake until the fish is cooked through and serve. Salmon, halibut or cod would also work with this recipe and it can be served hot or at room temperature.

Avoiding Additives and Preservatives

Every ingredient in this recipe is fresh and free of additives and preservatives.

Place all ingredients on sheet pan

Roast until the fish is cooked through

Roasted Arctic char with lemons and herbs

Ingredients:

1 ½ to 2 lbs (680 to 907 g) boneless, skinless Arctic char or salmon, whole or in portioned pieces

2 tbsp + 2 tbsp (30 ml + 30 ml) extra virgin olive oil

Grated peel of ½ lemon

1 tsp (5 ml) kosher salt plus more for tossing

1/8 tsp (0.63 ml) freshly ground black pepper

3 sprigs fresh rosemary, plus more to serve

3 sprigs fresh thyme, plus more to serve

1 lemon, sliced

2 cups (500 ml) cherry tomatoes

2 cups (500 ml) broccoli florets, cut into 1-inch (2.54-cm) pieces

Preparation:

Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.

Arrange the fish on the lined baking sheet with the skinned side down. Drizzle with 2 tbsp (30 ml) olive oil and sprinkle with lemon peel, salt and pepper. Turn the fish over a few times to coat well. Scatter the rosemary and thyme sprigs over the fish and arrange the lemon slices beside, around, or on top of it. Toss the cherry tomatoes and broccoli florets with 2 tbsp (30 ml) oil and some salt. Arrange them around the fish.

Depending on the thickness of the fish, cook for 10 to 12 minutes or longer, or until the fish is just cooked through. Press the thickest part of the fish with the back of a spoon; if it flakes, its cooked. The tomatoes and broccoli should be just cooked.

Replace the now dried sprigs of herbs with fresh sprigs To serve, arrange the roasted lemon slices on top of the fish and the vegetables around. Serves 4-6.

From Don’t Worry, Just Cook

This recipe from Bonnie Stern’s Don’t Worry, Just Cook could be served as an appetizer or main dish. Shrimp are seared and topped with butter, honey chilies, garlic, a sweet citrus sauce, scallions and cilantro. This spicy dish cooks quickly, so be sure to have all the ingredients measured and at hand before you begin cooking. Serve over rice, or, if you are using peeled shrimp, serve in lettuce cups.

Avoiding Additives and Preservatives

I used thawed frozen shrimp with only salt added as a preservative. Look for butter that contains only milk or cream, with no colour added. Use pure honey and freshly squeezed lime juice. Check the tamarind for colour and preservatives or substitute 2 tbsp (30 ml) of lime juice mixed with 2 tbsp (30 ml) of brown sugar.

Hot sweet shrimp

Ingredients:

1 ½ lb (680 g) extra-large (12 to 16 count) shrimp, shells on and deveined

1 whole star anise or ½ tsp (2.5 ml) ground

1 tsp (5 ml) coriander seeds, crushed, or ¼ tsp (1.25 ml) ground

1 tsp (5 ml) kosher salt

2 tbsp (30 ml) butter

1 tbsp + 1 tbsp (15 ml + 15 ml) honey

1 long red chili, thinly sliced into rounds

1 jalapeno, seeds and ribs removed if desired, diced small

2 garlic cloves, finely chopped

2 tbsp (30 ml) extra virgin olive oil

2 tbsp (30 ml) tamarind paste thinned with 2 tbsp (30 ml) water or substitute 2 tbsp (30 ml) fresh lime juice mixed with 2 tbsp (30 ml) brown sugar

1 tbsp (15 ml) fresh lime juice

1 tbsp (15 ml) light brown sugar

3 scallions, sliced

¼ cup (60 ml) chopped fresh cilantro, plus sprigs for serving

Preparation:

Pat the shrimp dry with paper towel and set aside in the refrigerator. Place the whole star anise and coriander seeds in a hot, dry skillet and toast over medium-high heat for 30 to 45 seconds. Let cool, then grind the spices in a mortar and pestle or in an electric spice grinder. Skip this step if you are using ground spices.

Combine the ground star anise, ground coriander and salt in a small ramekin. Have the butter, honey, chilies, garlic, olive oil, tamarind, lime juice, brown sugar, green onions and cilantro is separate ramekins close to the stove.

Set a cast iron or heavy-bottomed skilled over medium heat to get very hot.

Increase the heat to medium-high and when the pan is extremely hot, add the shrimp to the dry pan in a single layer. Let the bottom side of the shrimp brown for 1 to 2 minutes. Add the butter, drizzle with 1 tbsp (15 ml) honey, scatter the chilies overtop and sprinkle with half the salt-spice mixture. Using a large metal spatula, flip the shrimp over. Brown on the second side. Add the garlic, remaining spice mixture, 1 tbsp (15 ml) honey, olive oil, tamarind, lime juice and brown sugar and toss together. Add the scallions and cilantro and cook gently until the shrimp are opaque.

Serve with cilantro sprigs scattered on top. Serve 4-6.

From Don’t Worry, Just Cook

Bonnie Stern has co-authored a new cookbook with her daughter, Anna Rupert and it’s a great collection of delicious recipes. This salad recipe from Don’t Worry, Just Cook is tasty and versatile. It travels well and is gluten free. You can substitute rice or lentils for the quinoa and if it doesn’t have to be gluten free you could use a cooked grain such as bulgur, barley or farro. You can make this dish vegan by using tofu instead of cheese. Cook’s note: I used a mixture of black and white quinoa, used radishes instead of carrots, feta instead of creamy goal cheese and omitted the seeds.

Avoiding Additives and Preservatives

If using canned chickpeas, check for preservatives. I use Blue Menu brand or cook dried chickpeas. President’s Choice Original goat cheese is additive free.

Anna's quinoa salad

Ingredients:

1 cup (250 ml) quinoa, rinsed if it is not pre-rinsed

2 cups (500 ml) boiling water (or amount specified on quinoa package)

1 cup (250 ml) cherry tomatoes, halved

1 cup (250 ml) cooked corn kernels

1 cup (250 ml) cooked and coarsely chopped sweet potatoes, carrots or squash

1 cup (250 ml) cooked chickpeas

¼ cup (60 ml) chopped fresh cilantro, flat-leaf parsley or dill (or a combination)

2 tbsp (30 ml) roasted sunflower seeds

2 tbsp (30 ml) roasted pumpkin seeds

3 to 4 tbsp (45 to 60 ml) fresh lemon juice

1 tsp (5 ml) kosher salt

¼ to 1/3 cup (60 ml to 82.5 ml) extra virgin olive oil

1 cup (250 ml) crumbled goat cheese

Preparation:

Place the quinoa in a medium saucepan and cover with boiling water. Bring to a boil, cover and cook gently for 15 to 20 minutes. Fluff with a fork, then spread on a baking sheet lined with parchment paper to cool.

In a large bowl, combine the tomatoes, corn, sweet potatoes, chickpeas, cilantro, sunflower seeds and pumpkin seeds. Add the quinoa and toss gently.

Stir in 3 tbsp (45 ml) lemon juice, salt and ¼ cup (60 ml) olive oil. Taste and adjust seasoning, Scatter cheese overtop. Makes 5 to 6 cups.

From Don’t Worry, Just Cook by Bonnie Stern and Anna Rupert