Eye for a Recipe

This recipe from Ricardo uses pantry staples to make a quick and tasty dinner. Soften onion and garlic, add ground beef and cook until brown. Add rice, beans, tomatoes, broth, jalapenos and spices. Cover and cook for about 15 minutes. Sprinkle with grated cheese and bake until cheese has melted. To brown the cheese, place the dish under the broiler for a minute or two. You can bake flour tortillas to accompany this dish or use tortilla chips. I used the latter and omitted the sour cream.

Avoiding Additives and Preservatives

I used Blue Menu beans, Unico tomatoes, Better Than Bouillon for the stock, Tostitos corn chips and Balderson cheese. All are free of additives, preservatives and colour. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

One-Pot Burrito Casserole

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

¾ lb (340 g) lean ground beef

½ cup (100 g) parboiled long-grain rice

1 can (19 oz / 540 ml) black beans, rinsed and drained

1 can (14 oz / 398 ml) diced tomatoes

¾ cup (180 ml) chicken broth or water

2 tsp (10 ml) chopped and seeded jalapeno pepper

1 tbsp (15 ml) chili powder

1 tsp (5 ml) ground cumin

2 cups (200 g/500 ml) grated cheddar cheese

6 flour tortillas, quartered

Chopped cilantro (optional)

Sour cream (optional)

Preparation:

With the rack in the middle position, preheat the oven to 450°F (230°C).

In a large ovenproof skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat, breaking it up with a wooden spoon, and cook until golden brown.

Add the rice, beans, tomatoes, broth, jalapeno and spices. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until the rice is cooked and all the liquid has been absorbed.

Sprinkle the cheese over the rice. Bake for 10 minutes or until the cheese has melted. Let cool for 10 minutes.

Meanwhile, place the tortilla pieces on a baking sheet. Bake for 5 to 8 minutes or until crisp and lightly browned.

Sprinkle the burrito casserole with cilantro. Serve with the tortilla chips and sour cream, if desired. Serves 6.

From Ricardo

This one-pot recipe from Ricardo combines sausages with rice, fresh fennel, red pepper and rice. Brown the sausages and then add the vegetables and cook for a few minutes. Add paprika and rice, pour in broth and wine, bring to boil and cook, covered, for 18 minutes. Garnish with Parmesan cheese and fennel fronds and serve.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, Imagine Organic chicken stock and wine from Frogpond Farm that has a sulfite level below 10 parts per million. Use genuine Parmesan cheese—the name is stamped on the rind. Make sure the paprika does not contain colour or anti-caking agents.

Brown sausage and cook vegetables

Add rice and stock, bring to boil, cover and simmer until rice is done

One-pot rice with sausages, fennel and peppers

Ingredients:

1 lb (454 g) spicy Italian sausages, casings removed

3 tbsp (45 ml) olive oil

1 small fennel, quartered lengthwise, cored and thinly sliced

1 red bell pepper, seeded and cut into strips

2 tsp (10 ml) sweet paprika

1 ½ cups (375 g) long grain parboiled rice

3 cups (750 ml) unsalted chicken broth

½ cup (125 ml) dry white wine

½ cup (125 ml) Parmesan cheese, finely grated

3 tbsp (45 ml) fennel fronds, finely chopped

Preparation:

In a large, deep skillet over medium-high heat, cook the sausage meat in the oil, breaking it up with a wooden spoon, until it starts to brown. Add the vegetables and cook for 3 minutes, stirring often. Add the paprika and rice. Pour in the broth and wine. Bring to a boil. Cover and simmer over low heat for 18 minutes.

Remove from the heat. Add the Parmesan and fennel fronds. Season with salt and pepper. Serves 4.

From Ricardo

This salad from Ricardo Cuisine is a great accompaniment to grilled meat, chicken or fish. Cook onion, remove from heat and add vinegar and maple syrup. Combine cooked green beans, cucumber, apple and feta in a bowl and toss with the onion dressing. Cook’s note: I omitted the apple.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar, pure maple syrup and Krinos feta cheese, which does not contain additives.

Make the onion dressing

Toss the dressing with beans, cucumber, apple and feta

Ingredients:

1 onion, chopped

¼ cup (60 ml) olive oil

2 tbsp (30 ml) red wine vinegar

1 tbsp (15 ml) maple syrup

½ lb (225 g) green beans, trimmed and blanched

3 Lebanese or Persian cucumbers, cut into thin wedges

1 green apple, cored and julienned

3 ½ oz (100 g) feta cheese, crumbled

Preparation:

In a small pot over high heat, cook the onion in the oil until golden, about 5 minutes. Remove from the heat. Add the vinegar and maple syrup. Let cool.

In a bowl, combine the remaining ingredients. Season with salt and pepper. When ready to serve, add the onion dressing to the salad bowl and toss to combine. Adjust the seasoning. Serves 4.

From Ricardo Cuisine