Eye for a Recipe

I needed to use up the last batch of Swiss chard from the garden, so I used it in this recipe adapted from the October 2014 issue of Real Simple. The recipe calls for collard greens, but you can use Swiss chard, kale or any other hardy green. Brown the chicken and set it aside while you sauté scallions, garlic and ginger. Then add the chard and toss until wilted and tender. Add the sauce, cooked chicken and cashews, toss to coat and serve over steamed rice.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Check the cashews for preservatives. I make my own oyster sauce from tamari, sugar and cornstarch (see recipe below). Imagine brand chicken stock and Marukan rice vinegar are additive-free, as is Emile Noel organic sesame oil.

Stir fry the chicken strips until browned and then set aside

Stir fry the Swiss chard until wilted

Add the chicken and cashews back to the pan and coat with sauce

Cashew chicken and greens stir fry

Ingredients:

For the sauce

1 tbsp (15 ml) dry sherry

1/3 cup (75 ml) chicken stock

2 ½ tbsp (40 ml) oyster sauce (recipe follows)

2 tsp (10 ml) sesame oil

1 tsp (5 ml) rice vinegar

¼ tsp (1 ml) white pepper

1 tsp (5 ml) cornstarch

Oyster sauce

1 ½ tbsp (25 ml) tamari

1 tbsp (15 ml) sugar

1 ½ tsp (7 ml) cornstarch

For the chicken

3 tbsp (45 ml) canola oil

1 ½ pounds (675 kg) boneless, skinless chicken thighs, cut into ½ -inch (1.25 cm)strips

2 tbsp (30 ml) cornstarch

Kosher salt

1 bunch scallions, sliced, white and green parts separated

4 cloves garlic, sliced

1 ½ tablespoons (25 ml) finely chopped fresh ginger

2 bunches collard greens, Swiss chard or kale, stems discarded and leaves cut into strips (10 cups/2.5 L))

3 tbsp (45 ml) tamari

½ cup roasted cashews (125 ml)

White rice, for serving

Preparation:

Heat 2 tablespoons (30 ml) of the oil in a large nonstick skillet over high heat.

Toss the chicken with the cornstarch and ¾ teaspoon (3 ml) salt. Cook, in batches, turning the pieces once, until well browned (but not cooked through), 3 to 4 minutes.

Transfer the chicken to a plate; reserve the skillet. Reduce heat to medium.

Add the remaining tablespoon (15 ml) of oil to the reserved skillet. Add the scallion whites, garlic, and ginger. Cook, stirring occasionally, until the scallions are slightly soft, 1 to 2 minutes.

Add as many greens to the skillet as will fit. Cook, tossing frequently and adding more greens when there is room, until crisp-tender, 5 to 7 minutes.

Add the sauce, cashews and chicken to the skillet. Cook, tossing frequently, until the chicken is cooked through and everything is coated with the sauce, 2 to 3 minutes.

Serve over the rice, topped with the scallion greens. Serves 4.

From the October 2014 issue of Real Simple

This very healthy recipe from the March 2014 issue of Bon Appetit uses one of my favourite methods for cooking fish—slow-roasting in the oven. At a low temperature, the fish cooks to perfection in about 30 minutes. This all-in-one dish meal also includes chickpeas and wilted greens. The recipe called for mustard greens, but I used kale instead.

Avoiding Additives and Preservatives

The ingredients to check for additives and preservatives are the chickpeas, cumin, honey, Dijon and capers. I use PC Blue Menu canned chickpeas, PC Old-Fashioned Dijon and Unico capers. Use an all-natural honey and make sure the cumin does not contain colour or anti-caking agents.

Mash some of the chickpeas

Place sauteed kale on top

Place salmon on top

Slow-cooked salmon, chickpeas and greens

Ingredients:

Salmon

2 tablespoons (30 ml) olive oil, plus more

1 15.5-oz. can (439 g) chickpeas, rinsed

½ teaspoon (5 ml) ground cumin

Kosher salt and freshly ground black pepper

1 garlic clove, thinly sliced

1 bunch small mustard greens, ribs and stems removed, leaves coarsely chopped

1 teaspoon (10 ml) honey

4 6-oz. (170 g) skinless salmon fillets

Vinaigrette and garnish

½ small shallot, very finely chopped

2 tablespoons (30 ml) fresh lemon juice

1 teaspoon (10 ml) Dijon mustard

½ teaspoon (5 ml) honey

Kosher salt and freshly ground black pepper

¼ cup (60 ml) olive oil

¼ cup (60 ml) vegetable oil

2 tablespoons (30 ml) capers, rinsed, patted dry

Preparation:

Salmon

Preheat oven to 250° F (120° C). Brush a large baking dish with oil. Combine chickpeas, cumin, and 1 tbsp. (15 ml) oil in a medium bowl. Mash about half of chickpeas with a fork; season with salt and pepper. Transfer chickpea mixture to prepared dish.

Heat remaining 1 tbsp. (15 ml) oil in a large skillet over medium-high heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add mustard greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and ¼ cup (60 ml) water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture.

Season salmon with salt and pepper; arrange over greens and chickpea mixture and drizzle with oil. Bake until salmon is opaque in the center, 30–35 minutes.

Vinaigrette and garnish

Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil; season with salt and pepper.

Heat vegetable oil in a small saucepan over medium-high heat. Cook capers until opened and crisp, about 30 seconds; drain on paper towels.

Drizzle salmon with vinaigrette and top with capers. Serves 4.

From the March 2014 issue of Bon Appetit