Eye for a Recipe

This quick and tasty recipe from NYT Cooking substitutes fish for chicken in the traditional Marbella recipe. Thinly slice lemons and place the slices on a baking sheet. Top the slices with the fish fillets. Mix lemon juice (or red wine vinegar), oil garlic and oregano in a small bowl. Drizzle the mixture over the fish and top with olives and capers. Bake the fish until cooked through and serve with the olives and capers. Cook’s note: I omitted the parsley.

Avoiding Additives and Preservatives

Check the dried oregano to make sure it does not contain colour or anti-caking agents. You could also use a tablespoon of chopped fresh oregano. I used President’s Choice garlic-stuffed olives and Unico capers; both are additive-free.

Place fish on top of lemon slices and top with dressing, olives and capers

Fish Marbella

Ingredients:

2 whole lemons

4 whitefish fillets, such as cod, lake whitefish, haddock or halibut

Canola, olive or other vegetable oil, for cooking

1 small garlic clove, finely crushed

¼ tsp (1.25 ml) dried oregano

½ cup (125 ml) pitted green olives

2 tbsp (30 ml) capers

Salt and freshly ground black pepper, to taste

Chopped flat-leaf parsley (optional)

Preparation:

Preheat the oven to 425 F (218 C).

Thinly slice the lemons, leaving about a quarter at one end. Spread the slices on a parchment-lined sheet and lie your fish fillets overtop.

Squeeze the juice from the reserved ends into a small bowl (alternatively, to make it more Marbella-ish, use a splash of red-wine vinegar) and add about twice as much canola, olive or other vegetable oil and the garlic and oregano. Drizzle over the fish and scatter with olives and capers, and season with salt and pepper.

Bake for about 10 minutes for thin fillets such as cod, plus an extra five or so if you have a thicker piece of fish, such as halibut, until it turns opaque and the edge begins to flake with a fork. Serves 4.

From NYT Cooking

If you are planning a special dinner for two, try this steak au poivre from NYT Cooking. Crush peppercorns and dredge the steak in them. Sear the steak on both sides and finish cooking in the oven. Set the steak aside to rest. In the same skillet, cook the shallot, add the cognac, reduce the sauce and then add the stock. When the sauce has thickened, remove from heat, add the butter and cream and season. Slice the steak and serve with the sauce.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and butter that did not contain colour.

Sear the steak on both sides before finishing in the oven

Add shallot, Cognac and stock to skillet

Add butter and cream

Drizzle sauce on steak slices and serve

Ingredients:

1 large (1½-inch/3.8-cm thick) boneless rib-eye (or strip) steak

3 scant tablespoons (45 ml) whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons (30 ml) canola or vegetable oil

3 tablespoons (45 ml) minced shallot (ideally as finely minced as possible)

¼ cup (60 ml) Cognac or brandy

¾ cup (180 m) chicken stock

2 tablespoons (30 ml) unsalted butter, at room temperature

1 to 2 tablespoons (15 to 30 ml) heavy cream (optional)

Preparation:

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a small cluster of peppercorns until they’re crushed. You can also crush the peppercorns in a mortar and pestle. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon (3.75 ml) salt total. Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then. Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees F (218 C), then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side. If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees F/55 degrees C). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. If the reaction between the heat and alcohol produces a flame, don’t panic! It will subside in a minute.

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch (1.25-cm) slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately. Serves 2.

From NYT Cooking

This recipe from NYT Cooking tops a delicious bean-tomato dish with arugula dressed in a lemony vinaigrette and tossed with bread crumbs. Season the panko and toast it for a few minutes. Set aside, wipe out the skillet and cook the onion, garlic and red pepper flakes. Add tomato paste, beans, cream, sun-dried tomatoes and water and simmer for a few minutes. Add cheese and season. While the beans simmer, toss the arugula with the vinaigrette, panko and cheese. Serve the beans topped with the dressed arugula.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. Check the red pepper flakes and cheese to make sure they don’t contain colour or anti-caking agents. I used No Name tomato paste and Savor sun-dried tomatoes, which are additive-free. Blue Menu beans are additive-free, or you could soak and cook 1 cup of dried beans.

Creamy, spicy tomato beans with greens

Ingredients:

6 tablespoons (90 ml) olive oil

2/3 cup (165 ml) panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon (2.5 ml) crushed red pepper

1/3 cup (82.5 ml) tomato paste

2 (14-ounce/414-ml) cans cannellini beans or other creamy white beans, rinsed

1 cup (250 ml) heavy cream

½ cup (125 ml) chopped jarred sun-dried tomatoes in oil

2/3 cup (165 ml) finely grated Pecorino or Parmesan

4 packed cups (1L) baby arugula

2 teaspoons (10 ml) finely grated lemon zest plus 4 teaspoons (20 ml) juice (from 1 lemon)

Toasted bread (optional), for serving

Preparation:

In a medium skillet, heat 2 tablespoons (30 ml) olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet.

Add another 2 tablespoons (30 ml) olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Stir in beans, heavy cream, sun-dried tomatoes and 1/3 cup (82.5 ml) water, and simmer, stirring occasionally, until flavours meld, about 5 minutes. Stir in half the cheese, then season to taste with salt and pepper.

In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus the remaining 1/3 cup (82.5 ml) cheese and 2 tablespoons (30 ml) olive oil; season with salt and pepper. Pile the greens at the centre of the bean mixture. Serve with toasted bread, if desired. Serves 4.

From NYT Cooking

If you need to get dinner on the table in a hurry, try this sheet-pan meal from NYT Cooking. Combine mayonnaise and paprika, set some aside and toss the chicken with the rest. Slice mini potatoes, toss with oil and spices and place on sheet pan. Place the chicken on top and roast for 20-25 minutes. Add oil and lemon juice to the reserved mayo. Garnish the cooked chicken and potatoes with parsley and serve with the mayo.

Avoiding Additives and Preservatives

I used Hellmann’s mayonnaise and sweetened it with a little sugar and rice vinegar (Marukan brand). Check the paprika to make sure it doesn’t contain colour or anti-caking agents. Use freshly squeezed lime juice.

Paprika chicken and potatoes

Ingredients:

½ cup (125 ml) mayonnaise (preferably a sweeter one, like Kewpie)

1 tablespoon (15 ml) plus 1 teaspoon (5 ml) smoked paprika

1 ½ pounds (680 g) boneless, skinless chicken thighs, cut into 2-inch (5-cm) pieces

Salt and freshly cracked black pepper

1 ½ pounds (680 g) baby potatoes, cut lengthwise into 1/8-inch-thick (0.3-cm-thick) slices

3 tablespoons (45 ml) olive oil

1 lime, halved

2 tablespoons (30 ml) chopped parsley leaves and tender stems

Preparation:

Heat the oven to 400 degrees F (204 C).

In a large mixing bowl, combine the mayonnaise and 1 tablespoon (15 ml) paprika. Scoop out ¼ cup (60 ml) and place into a small bowl. Season the chicken all over with salt and pepper. Add to the large mixing bowl, stir to coat and set aside.

Add the sliced potatoes to a large sheet pan, drizzle with 2 tablespoons (30 ml) of oil and season with salt and the remaining 1 teaspoon (5 ml) paprika. Toss to coat and spread in an even layer, setting thicker potato slices near the edges where it is hotter. Place the chicken on top of the potatoes in an even layer.

Roast until the chicken is cooked through and potatoes are tender, 20 to 25 minutes.

While the chicken is cooking, add the remaining 1 tablespoon (15 ml) olive oil and squeeze the juice from one lime half into the small bowl with the reserved paprika mayonnaise; stir to combine. Season to taste with salt and more lime juice and set aside in the fridge until ready to serve.

Garnish the cooked chicken and potatoes with the parsley and serve with the paprika mayonnaise for dipping. Serves 4.

From NYT Cooking

On a cold and snowy night, there’s nothing like a steaming bowl of French onion soup to warm you up. This recipe from NYT Cooking takes some time, but the result are worth it. Thinly slice onions (a mandoline slicer or slicing blade of a food processor work well) and caramelize them until wilted, tender and deep brown. Meanwhile, warm the stock. Once the onions are caramelized, add wine, sherry and flour. Add the broth, season and boil for 10 minutes. Ladle the soup into oven-proof bowls, place a slice of crusty bread on each bowl and top with grated cheese. Keeping a careful eye on the oven, broil for a few minutes until the cheese melts and browns. Cook’s note: I used chicken stock instead of beef stock and red wine vinegar instead of sherry.

Avoiding Additives and Preservatives

Make sure the butter and cheese do not contain colour or preservatives. I used Better Than Bouillon chicken paste for the stock, Eden Organic red wine vinegar instead of sherry and a red wine from Frogpond Farm that had a sulfite count below 10 parts per million. Ace Bakery bread is usually free of additives and preservatives.

French onion soup

Ingredients:

3 tablespoons (45 ml) unsalted butter

3 to 4 large red or yellow onions (about 3 pounds/1.36 kg), peeled and thinly sliced

¾ teaspoon (3.75 ml) kosher salt, plus more to taste

2 quarts (2 L) beef stock

1 cup (250 ml) dry white wine

1 tablespoon (15 ml) dry sherry

1 tablespoon (15 ml) all-purpose flour

½ teaspoon (2.5 ml) black pepper, plus more to taste

6 to 12 (½-inch/1.25-cm) slices French bread

1 ½ cups (375 ml) grated Gruyère cheese

Preparation:

Melt butter in a heavy Dutch oven over medium heat. Add onions and ½ teaspoon (2.5 ml) salt, stir and cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes.

Meanwhile, warm broth in a saucepan over low heat.

Once onions are caramelized, add wine and sherry to the pot and allow mixture to come to boil. Stir in flour and let thicken for a minute or two.

Slowly add warm broth, ¼ teaspoon (1.25 ml) salt and the pepper to the onion mixture and boil uncovered for 10 minutes. Add more salt and pepper to taste.

Heat the broiler and arrange individual ovenproof casseroles on a baking sheet. Ladle soup into casseroles and cover top with bread slices. Sprinkle each casserole generously with Gruyère.

Broil for a minute or two, watching carefully, until cheese melts and browns. Serve immediately. Serves 6.

From NYT Cooking

This recipe from NYT Cooking yields tasty and juicy chicken thighs. At least two hours before cooking (but preferably the day before) combine lemon peel, thyme or oregano, parsley, garlic, red pepper flakes and olive oil in a large bowl. Pat the chicken thighs dry and place sage leaves and sliced garlic under the skin. Toss the chicken with the marinade and refrigerate until ready to cook. To cook the chicken, place it skin side down in a heavy pan and place another heavy pan on top (or use a lighter pan weighted down with something heavy). Cook the chicken top of the stove for about 15 minutes or until the skin lifts easily from the pan. Place lemon slices on the bottom of the pan and place the browned chicken on top. Tuck the lemon peel and garlic from the marinate between the pieces of chicken. Bake in the oven until the chicken is cooked through. Cook’s note: I used six pieces of chicken instead of nine.

Avoiding Additives and Preservatives

Use fresh lemons and herbs. Check the red pepper flakes to make sure they don’t contain colour or anti-caking agents.

Marinate the chicken at least 2 hours or overnight

Flattened chicken thighs with roasted lemon slices

Ingredients:

2 lemons, rinsed

¼ cup (60 ml) fresh thyme or oregano leaves

1 ½ tablespoons (22.5 ml) chopped fresh sage leaves

1 ½ tablespoons (22.5 ml) chopped fresh Italian parsley

10 to 12 medium or large garlic cloves, peeled and smashed

1 teaspoon (5 ml) red chile flakes

3 tablespoons (45 ml) extra-virgin olive oil

9 bone-in, skin-on chicken thighs

18 fresh sage leaves

3 to 4 large garlic cloves, peeled and thinly sliced (to yield 18 slices)

1 tablespoon plus 1 teaspoon kosher salt

2 lemons, rinsed

Fresh thyme or oregano sprigs, for garnish

Preparation:

Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or container and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.

Prepare the chicken: Pat each piece dry with paper towels. Using your fingers, gently separate the skin of each piece from the flesh, taking care to leave the skin attached at one end, to create a deep pocket between the skin and the flesh. Tuck 2 sage leaves and 2 garlic slices under the skin. Put the thigh in the bowl with the marinade and repeat with remaining thighs, sage and garlic. Turn the thighs gently to coat with the marinade. Cover bowl and refrigerate at least 2 hours or overnight.

When ready to cook, remove thighs from marinade and place them skin side up on a baking sheet. Reserve garlic cloves and lemon peel from the marinade; discard the liquid. Sprinkle 2 teaspoons (10 ml) salt over the chicken, then turn over and sprinkle with remaining 2 teaspoons (10 ml) salt.

Transfer 5 chicken thighs, skin side down, to a 10- or 12-inch (25- or 30-cm) cast-iron skillet. Put it over high heat and weigh down the chicken with the bottom of another cast-iron skillet. Or use a lighter skillet weighed down with a large full can, a brick or another heavy object. Make sure the bottom of the skillet is clean or place a sheet of parchment paper between the chicken and the top skillet.

Once chicken is sizzling loudly, reduce heat to medium and cook without moving for 10 to 15 minutes, until skin is brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The skin will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.

When thighs are done, remove the weight and lift the chicken out of the pan, taking care to keep the skin attached to the thighs as you lift them. Transfer the thighs, skin side up, to a clean baking sheet or plate. Cook the remaining 4 chicken thighs in the same way. Pour off most of the fat from the skillet.

Meanwhile, heat oven to 450 degrees F (232 C). Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch (0.3-cm) slices and lay on paper towels to absorb more juice.

Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, skin side up. Tuck reserved lemon peel and garlic cloves down between the pieces.

Transfer skillet to oven for 20 to 30 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear and there is no redness near the bone. Remove pan from oven and let thighs rest in the pan 5 to 10 minutes. Tuck thyme or oregano sprigs around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves. Serves 6.

From NYT Cooking

If you are looking for a meatless meal, try this NYT Cooking recipe for pesto beans. Brown pine nuts in oil, season with turmeric, salt and pepper and set the nut oil aside. Cook shallots and garlic, add beans and stock, simmer and then add Parmesan cheese. When the cheese has melted, remove the pan from the heat and stir in chopped basil. Serve drizzled with the pine nut oil, lemon juice and more Parmesan. Cook’s note: I omitted the lemon juice.

Avoiding Additives and Preservatives

Make sure the nuts don’t contain preservatives and check the turmeric to make sure it does not contain colour or anti-caking agents. Use canned beans preserved only in salt or soak and cook 1 cup (250 ml) of dried cannellini beans. I use Better Than Bouillon chicken paste for the stock. Genuine Parmesan does not contain artificial ingredients; check for the name stamped on the rind.

Pesto beans

Ingredients:

8 tablespoons (120 ml) olive oil

¼ cup (60 ml) pine nuts or sliced almonds

½ teaspoon (2.5 ml) ground turmeric

Salt and pepper

3 large shallots, sliced thinly (about 2 cups/500 ml)

5 garlic cloves, sliced thinly

2 (15.5-ounce/458-ml) cans cannellini beans or other creamy white beans, drained

1 cup (250 ml) vegetable or chicken stock

1 cup (250 ml) finely grated Parmesan, plus more for serving

1 ½ cups (375 ml) tightly packed basil leaves, preferably Genovese

1 lemon, cut into wedges, for serving

Preparation:

Heat 6 tablespoons (90 ml) of the olive oil over medium-low heat in a 12-inch (30-cm) skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.

Heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.

In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.

Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired. Serves 4.

From NYT Cooking

This recipe from NYT Cooking yields moist and tasty chicken breasts. Slice each breast in half horizontally and pound until ¼ inch (0.6 cm) thick. Brush chicken with mayonnaise and then coat with a mixture of panko breadcrumbs, Parmesan, parsley, salt and pepper. Bake for 20-25 minutes, turning halfway through cooking time.

Avoiding Additives and Preservatives

Most brands of panko are free of additives. I use Hellmann’s mayonnaise. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Parmesan-crusted chicken

Ingredients:

2 boneless, skinless chicken breasts (about 8 ounces/227 g each)

Kosher salt and black pepper

1 ¼ cups (312 ml) panko breadcrumbs

¾ cup (187.5 ml) grated Parmesan

1 tablespoon (15 ml) finely chopped fresh parsley, plus more for garnishing

2 tablespoons (30 ml) extra-virgin olive oil

¼ cup (60 ml) mayonnaise

Lemon wedges (optional), for serving

Preparation:

Heat oven to 425 degrees F (218 degrees C). Line a sheet pan with parchment paper.

Pat chicken dry with a paper towel, then carefully slice each breast in half horizontally, forming 2 thin cutlets (you’ll have 4 pieces).

Using a meat mallet or rolling pin, pound the cutlets until ¼ -inch (0.6-cm) thick. Season with ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) pepper.

In a large, shallow bowl or rimmed plate, combine the panko, Parmesan and parsley with ½  teaspoon (2.5 ml) salt and ½ teaspoon (2.5 ml) pepper. Add oil and toss until the bread crumbs are evenly coated.

Working one at a time, brush each chicken cutlet all over with 1 tablespoon (15 ml) mayonnaise, then dip into the panko mixture, turning and pressing gently until fully coated. Place the breaded chicken on the prepared pan and bake 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Sprinkle lightly with salt and serve hot or warm. Serves 4.

From NYT Cooking

This recipe from NYT Cooking coats mild fish fillets with oil, lemon slices and ginger before baking them with olives and capers. Toss the oil, olives, capers and lemon slices together on a baking sheet. Coat the fish in the oil and place on the baking sheet. Rub the fish with grated ginger and sprinkle with pepper and cayenne. Cover with foil and bake until the fish is just cooked through. Uncover, squeeze lemon juice over and spoon the olive and oil mixture over the fish before serving. Cook’s note: I omitted the lemon and parsley

Avoiding Additives and Preservatives

I used President’s Choice garlic-stuffed olives and Unico capers; both are free of additives. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked fish with olives and ginger

Ingredients:

½ cup (125 ml) olive oil

1 cup (250 ml) pitted green olives, roughly chopped

1 tablespoon (15 ml) drained capers

1 lemon, halved, ½ thinly sliced

4 (6-ounce/170-g) skinless mild white fish fillets (such as cod, hake or halibut), each about 1-inch (2.54-cm) thick

Salt and black pepper

1 (½ inch/1.25 cm) piece fresh (unpeeled) ginger, finely grated

¼ teaspoon (1.25 ml) crushed red pepper

2 packed tablespoons (30 ml) torn or chopped fresh parsley or cilantro leaves and tender stems

Preparation:

Heat the oven to 400 degrees F (204 C). On a rimmed sheet pan or baking dish, combine the olive oil, olives, capers and lemon slices. Turn the fish fillets in the oil to coat, then arrange them skinned side down. Season the exposed parts with salt, then the grated ginger, rubbing it in. Top each fillet with a grind or two of black pepper and the crushed red pepper.

Cover with foil and bake until the centre of each fish fillet is opaque and the fish flakes easily with a fork, about 20 minutes (thinner fillets will cook more quickly).

Carefully remove the foil, then squeeze the remaining lemon half over everything. Spoon the olive and olive oil mixture over the fish. Garnish with the parsley and serve. Serves 4.

From NYT Cooking

We love soup for supper and this delicious recipe from NYT Cooking combines chicken and feta meatballs with a warming broth flavoured with cumin and turmeric. Make the meatballs and brown them for a few minutes with onions and seasoning. Add the stock and simmer until the meatballs are cooked. Stir in lemon juice and baby spinach and cook until the spinach wilts. Serve garnished with dill.

Avoiding Additives and Preservatives

I used Krinos feta and Better Than Bouillon chicken paste. Both are additive-free. Check the dry spices to make sure they don’t contain additives or preservatives.

Lemony Feta-Chicken Meatball Soup with Spinach

Ingredients:

1 pound (454 g) ground chicken or turkey, preferably dark meat

½ cup (125 ml) crumbled feta

¾ cup (187 ml) old-fashioned rolled oats

1 small red onion, halved (½ diced, and ½ grated, then squeezed with a paper towel to remove excess liquid)

1/3 packed cup (82.5 ml) fresh dill leaves and fine stems, finely chopped

1 tablespoon (15 ml) ground cumin

½ teaspoon (2.5 ml) plus 1 tablespoon (15 ml) ground turmeric

Kosher salt and black pepper

3 tablespoons (45 ml) olive oil

½ teaspoon (2.5 ml) red-pepper flakes, plus more for serving

4 cups (1 L) low-sodium chicken broth or water

4 packed cups (1 L) baby spinach

2 lemons (1 juiced and 1 cut into wedges for serving)

Preparation:

In a medium bowl, add the chicken, feta, ¼ cup (60 ml) oats, the grated onion, most of the dill (reserve about 2 tablespoons/30 ml for garnish), the cumin, ½ teaspoon (2.5 ml) turmeric and 1 teaspoon (5 ml) salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1 ½ inches (3.8 cm). You will have approximately 25 balls.

Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon (15 ml) turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. They will be close together, and that’s OK. Cook until browned on two sides, 5 to 7 minutes total.

Pour in the broth and remaining ½ cup (125 ml) oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more.

Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges. Serves 4.

From NYT Cooking