Entries tagged with “Real Simple”.


If you’re in the mood for comfort food, try this sausage and squash with farro, a form of wheat that is nutty and slightly chewy when cooked. Sauté the squash, toast the farro, add fresh sage and stock and then bake until the farro is tender and the liquid is absorbed. Meanwhile, cook the sausage. When the farro is ready, add the cream and half the cheese. Serve topped with the sausage, cheese and sage.

Avoiding Additives and Preservatives

I use Imagine brand chicken stock, which is additive-free, and President’s Choice Free From sausages, which are preservative-free. Genuine Parmesan contains no additives or colour.

Farro is a type of wheat that is nutty and chewy when cooked

Sauté the squash

Toast the farro

Bake the squash and farro in stock

Cook the sausage on top of the stove until cooked through

Serve the farro topped with sausage, cheese and sage

Ingredients:

3 tablespoons (45 ml) olive oil, divided

1 small butternut squash (about 2 lb/1 kg), peeled and cut into ¾-in/1.9 cm cubes (about 4 cups/ 1L)

2 cups (500 ml) farro

1 teaspoon (5 ml) chopped fresh sage, plus more for garnish

4 cups (1 L) unsalted chicken stock

1 teaspoon (5 ml) kosher salt

½ teaspoon (2.5 ml) reshly ground black pepper

½ pound (250 g) sweet Italian sausage, casings removed

⅓ cup (75 ml) heavy cream

½ cup (125 ml/about 2 oz/57 g) grated Parmesan, divided

Preparation:

Preheat oven to 300ºF (150ºC).

Heat 2 tablespoons (30 ml) oil in a Dutch oven or wide, heavy pot with lid over medium-high. Add squash and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl; set aside.

Add remaining 1 tablespoon oil and farro to pot and cook, stirring occasionally, until farro is toasted, about 5 minutes. Add sage and cook 30 seconds more.

Return squash to pot; add stock, salt, and pepper. Bring to a simmer, cover, and transfer to oven. Bake until farro is tender and liquid is mostly absorbed, about 40 minutes.

Meanwhile, cook sausage in a large nonstick skillet over medium-high, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Remove from heat; set aside.

Remove farro from oven and stir in cream and half the cheese. Serve topped with sausage and remaining cheese; garnish with sage.

From Real Simple

If you are looking for a quick supper during the holiday season, try this shrimp stir-fry from Real Simple. Once your ingredients are assembled and the rice is ready, dinner will be on the table in 15 minutes. If you can’t find broccolini, use broccoli instead.

Avoiding Additives and Preservatives

Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce.

Saute the shrimp

Set shrimp aside and then saute the vegetables

Return shrimp to pan and add sauce

Shrimp and broccolini stir-fry with sesame rice

Ingredients:

1 cup (250 ml) jasmine or long-grain white rice

1 tablespoon (15 ml) toasted sesame seeds, plus more for serving

3 tablespoons (45 ml) canola oil

1 pound (454 g) peeled and deveined large shrimp (raw)

1 bunch scallions, sliced

2 cloves garlic, chopped

1 tablespoon (15 ml) grated fresh ginger

1 small fresh red chili, finely chopped

1 large bunch broccolini, cut into 2-inch pieces

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) soy sauce

Preparation:

Cook the rice according to the package directions. Stir in the sesame seeds.

Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.

Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.

Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.

Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.

From Real Simple magazine

Perfect for a weeknight supper, this recipe from Real Simple combines chicken thighs with a tangy zucchini salad. Pound the chicken thighs into thin cutlets so they cook quickly. I used green pepper instead of celery in the salad.

Avoiding Additives and Preservatives

Black olives and Parmesan can contain additives and colour. I use Pilaros brand olives and President’s Choice Parmesan. Always use freshly squeezed lemon juice as the concentrates contain sodium benzoate.

Dress the salad 5 minutes before serving to soften

Chicken cutlets cook quickly

Chicken thigh cutlets with zucchini salad

Ingredients:

2 zucchini (about 1 pound/500 g), thinly sliced lengthwise or shaved with a vegetable peeler

2 celery stalks, thinly sliced

½ cup (125 ml) fresh parsley leaves

¼ cup (60 ml) pitted oil-cured black olives, halved

2 tablespoons (30 ml) fresh lemon juice, plus 1 lemon, thinly sliced

¼ cup (60 ml) olive oil

Kosher salt and black pepper

¼ cup (60 ml) shaved Parmesan

4 boneless, skinless chicken thighs, pounded ¼ inch (0.64 cm) thick

Preparation:

Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons (45 ml) of the oil, and ½ teaspoon (2 ml) each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.

Meanwhile, heat the remaining 1 tablespoon (15 ml) of oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon (2 ml) each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.

Top the cutlets with the lemon slices and serve with the salad. Serves 4.

From Real Simple

This stir-fry from Real Simple magazine combines economical chicken thighs with scallions, cucumber and noodles. The crispy garlic garnish adds flavour and crunch.

Avoiding Additives and Preservatives

Look for a chicken stock with no additives, preservatives or artificial flavour. I use Imagine Organic brand. Instead of soy sauce use tamari, which is preserved with alcohol instead of sodium benzoate.

Fry the garlic until crispy

Cook the chicken and set aside

Stir fry scallions and ginger

Add cucumber and stir-fry until tender

Serve over noodles

Ingredients:

8 ounces (250 g) linguine

¼ cup (60 ml) olive oil

6 garlic cloves, thinly sliced

1 pound (500 g) boneless, skinless chicken thighs, cut into thin strips

2 tablespoons (30 ml) cornstarch

Kosher salt

6 scallions, cut into 1-inch (2.5 cm) lengths, plus additional sliced scallions for serving

2 tablespoons (30 ml) finely chopped fresh ginger

1 English cucumber, sliced into half-moons

1/3 cup (75 ml) low-sodium chicken broth

3 tablespoons (45 ml) soy sauce

Preparation:

Cook the pasta according to the package directions.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the garlic to paper towels with a slotted spoon. Reserve the oil.

Combine the chicken, cornstarch, and ½ teaspoon (2.5 ml) of salt in a bowl; toss to coat. Heat 2 tablespoons of the reserved garlic oil in a large nonstick skillet over high heat. Add the chicken in an even layer. Cook, without touching, until browned on the bottom, 5 to 7 minutes. Stir and cook until cooked through, 2 to 3 minutes. Transfer to a bowl.

Add the scallions and ginger to the skillet. Cook over high heat, stirring, until fragrant, 1 to 2 minutes. Add the cucumber and cook, stirring, until crisp-tender, 1 to 2 minutes. Add the chicken, pasta, broth, and soy sauce. Cook, stirring, until coated and hot, 1 to 2 minutes. Top with the sliced scallions and crispy garlic. Serves 4.

From Real Simple