Sun 2 Nov 2025

Korean-Style Ground Pork Stir-Fry

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This tasty recipe from Canadian Living combines noodles with ground pork flavoured with Korean hot sauce. Cook the noodles and set aside. Make the sauce. Cook the pork until no longer pink and add onion, garlic, ginger and chili peppers. Cook for a few more minutes before adding the sauce. Cook for two minutes and remove from heat. Sprinkle with scallions and more chili peppers and serve. Cook’s notes: I used Rooster brand egg instant noodles. I used half of what the recipe called for and had more than enough. I did not add hot peppers to the garnish.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce, Shirakiku brand mirin and Lee Kum Kee sesame oil. All are free of additives. Gochujang often contains colour, so I made my own by combining equal parts of miso paste, maple syrup, hot red pepper flakes, tamari sauce and minced garlic to taste.

Korean-style ground pork stir-fry

Ingredients:

1 lb (454 g) instant noodles

3 tablespoons (45 ml) sodium-reduced soy sauce

2 tablespoons (30 ml) mirin

2 tablespoons (30 ml) Korean hot pepper paste (gochujang)

1 tablespoon (15 ml) brown sugar

2 teaspoons (10 ml) toasted sesame oil

1 tablespoon (15 ml) vegetable oil

1 lb (454 g) ground pork

1 onion, chopped

2 cloves garlic, minced

1 tablespoon (15 ml) grated fresh ginger

2 small chili peppers, thinly sliced

3 green onions, chopped

Preparation:

In saucepan of boiling salted water, cook noodles according to package directions. Drain and keep warm.

Meanwhile, in bowl, whisk together soy sauce, mirin, gochujang, brown sugar and sesame oil. Set aside.

In large skillet, heat vegetable oil over medium-high heat. Cook pork, breaking up pieces with wooden spoon, until almost no longer pink, 3 to 4 minutes. Add onion, garlic, ginger and chili peppers; cook, stirring often, for 2 minutes. Stir in reserved soy sauce mixture; cook for 2 minutes. Remove from heat, gently toss with noodles and green onions. Sprinkle with thinly sliced chili peppers and chopped green onions, if desired. Serves 4.

From Canadian Living

 

Sun 26 Oct 2025

Dijon Chicken with Tomatoes and Scallions

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This recipe from NYT Cooking is a one-pan meal that combines chicken and scallions with tomatoes in a savoury Dijon-wine sauce. Top with fresh herbs for a pop of colour and flavour.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon, which is free of additives. I used a white wine from Frogpond Farm with a sulfite content below 10 parts per million. Check the dried oregano to make sure it does not contain colour or anti-caking agents.

Brown chicken

Add tomatoes

Dijon chicken with tomatoes and scallions

Ingredients:

2 tablespoons (30 ml) olive oil

1 ½ pounds (680 g) boneless, skinless chicken thighs, patted dry

Salt and fresh black pepper

4 scallions, light green and white parts thinly sliced

3 garlic cloves, grated or minced

1 tablespoon (15 ml) dried oregano

1 tablespoon (15 ml) Dijon mustard

½ cup (125 ml) white wine

4 cups (1 L) cherry or grape tomatoes

¼ cup (60 ml) packed cilantro, parsley or basil leaves and tender stems, gently torn or chopped

Preparation:

Heat the oil in a wide pot or deep 12-inch (30-cm) skillet over medium-high until it shimmers. Add the chicken in an even layer and season the top with salt and pepper. Cook, undisturbed, until the chicken is browned and easily releases from the pan, 7 to 9 minutes.

Flip the chicken and add the scallions to the empty spaces in the pot. Season lightly with salt. Let cook until the scallions soften, about 2 minutes. Add the garlic, oregano, mustard and white wine, turning the chicken pieces over and back again to stir everything together, about 1 minute.

Add the tomatoes and season with salt. Cook, stirring occasionally and gently pressing the tomatoes with the back of a wooden spoon, until the tomatoes burst and the chicken is cooked through, 10 to 12 minutes more. Add a few tablespoons of water if it looks dry at any point.

Sprinkle with the cilantro and serve. Serves 4.

From NYT Cooking

 

Sun 19 Oct 2025

Cast Iron Baked Ziti with Charred Tomatoes

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This pasta recipe from America’s Test Kitchen is very tasty and uses only one pan. Cook tomatoes in a hot cast-iron skillet until blistered. Add garlic, tomato paste and hot pepper flakes and cook briefly. Lightly mash the tomatoes. Add uncooked pasta and water, cover and cook until the pasta is done, about 18 minutes. Stir in Parmesan and basil, sprinkle with mozzarella and broil until the cheese is brown and bubbly.

Avoiding Additives and Preservatives

Simple brand tomato paste and mozzarella are free of additives. Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. Genuine Parmesan has no additives; look for the name stamped on the rind.

Cast iron baked ziti with charred tomatoes

Ingredients:

1 ½ pounds (680 g) grape tomatoes

1 tablespoon (15 ml) extra-virgin olive oil

Salt and pepper

6 garlic cloves, minced

1 teaspoon (5 ml) tomato paste

¼ teaspoon (1.25 ml) red pepper flakes

12 ounces (340 g) ziti

3 cups (750 ml) water, plus extra as needed

1 ounce (28 g/125 ml) Parmesan cheese, grated

¼ cup (60 ml) chopped fresh basil

4 ounces (113 g/250 ml) mozzarella cheese, shredded

Preparation:

Adjust oven rack 6 inches (15 cm) from broiler element and heat broiler. Heat 12-inch (30-cm) cast-iron skillet over medium heat for 5 minutes. Toss tomatoes with oil and 1 teaspoon (5 ml) salt. Add tomatoes to skillet and cook, stirring occasionally, until lightly charred and blistered, about 10 minutes. Stir in garlic, tomato paste, and pepper flakes and cook until fragrant, about 30 seconds. Off heat, coarsely mash tomatoes using potato masher.

Stir in pasta and water and bring to boil over medium-high heat. Reduce heat to vigorous simmer, cover, and cook, stirring often, until pasta is tender, 15 to 18 minutes.

Stir in Parmesan and adjust sauce consistency with extra hot water as needed. Stir in basil and season with salt and pepper to taste. Sprinkle with mozzarella. Transfer skillet to oven and broil until cheese is melted and spotty brown, about 5 minutes. Serves 4.

From America’s Test Kitchen

 

Sun 12 Oct 2025

Crisp Pork Cutlets

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This recipe from America’s Test Kitchen makes a great weeknight supper. Cut pork tenderloin into four pieces and pound until ¼ inch (0.6 cm). Dredge the cutlets in flour, egg and panko and let dry for 5 minutes. Heat oil in a skillet and cook pork for about 2 minutes per side. Let the pork rest for 5 minutes before serving.

Avoiding Additives and Preservatives

Make sure the panko does not contain preservatives. I use PC brand.

Crisp pork cutlets

Ingredients:

½ cup (125 ml) all-purpose flour.

2 large eggs

1 cup (250 ml) panko breadcrumbs

1 pork tenderloin, trimmed, cut into 4 pieces, and pounded ¼ inch (0.6 cm) thick

1 cup (250 ml) vegetable oil

Preparation:

Place flour in shallow dish. Beat eggs in second shallow dish. Place panko in third shallow dish. Pat pork dry with paper towels and season with salt and pepper. Working with one at a time, coat cutlets lightly with flour, dip in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry for 5 minutes.

Heat vegetable oil in 12-inch nonstick skillet over medium heat until just smoking. Add pork and cook until golden brown and crisp, about 2 minutes per side. Transfer pork to paper towel–lined plate, tent loosely with foil, and let rest for 5 minutes. Serves 4.

From America’s Test Kitchen

 

Sun 5 Oct 2025

Cheesy Chile Crisp White Beans

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This recipe from NYT Cooking is a keeper. The featured ingredient is chile crisp, a Sichuan-style Chinese condiment made with oil, onion and spices. Cook garlic and the white and light green parts of scallions. Add tomato paste, chile crisp and beans. Sprinkle cheese on top and bake for about 10 minutes. If you want the top to be browner, broil for a few minutes. Cook’s note: I used minced fresh onion instead of dried in the chile crisp.

Avoiding Additives and Preservatives

I haven’t been able to find preservative-free chile crisp, so I made my own. The recipe, also from NYT Cooking, is below. Make sure to check the spices for colour or anti-caking agents. Simple brand tomato paste is free of additives. Blue Menu white beans are free of preservatives. You could also soak and cook a cup of dried white beans. Make sure the cheddar does not contain colour.

Cheesy chile crisp white beans

Ingredients:

Chile crisp

½ cup (125 ml) vegetable oil

¼ cup (60 ml) dried minced onion

1 teaspoon (5 ml) granulated sugar

1 ½ teaspoons (7.5 ml) kosher salt

1/3 cup (85 ml) finely crushed dried small red chiles or red-pepper flakes

3 tablespoons (45 ml) sesame seeds

1 teaspoon (5 ml) coarsely ground Sichuan peppercorns

Beans

2 tablespoons (30 ml) extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 scallions, thinly sliced, white and light green parts separated from dark greens

1 tablespoon (15 ml) tomato paste

2 teaspoons to 2 tablespoons (10 ml to 30 ml) chile crisp or chile paste, to taste

2 (15-ounce/425 g) cans white beans, such as cannellini or Great Northern, drained and rinsed

½ teaspoon (2.5 ml) fine sea salt, plus more to taste

8 ounces (227 g) sharp white Cheddar, grated (about 2 cups/500 ml)

Preparation:

Chile crisp

Combine the oil, onion, ½ teaspoon (2.5 ml) sugar and ½ teaspoon (2.5 ml) salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.

Add the chiles, sesame seeds and Sichuan peppercorns and sizzle, stirring, for 1 minute, then stir in the remaining ½ teaspoon (2.5 ml) sugar and 1 teaspoon (5 ml) salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Makes 1¼ cups (310 ml).

Beans

Heat oven to 475 degrees F (246 C). In a 10-inch (25-cm) ovenproof skillet, heat olive oil over medium-high. Add garlic and white and light green scallion slices, reserving the dark greens for later. Cook until lightly golden, 1 to 3 minutes. Carefully stir in tomato paste and chile crisp and cook for 1 minute.

Stir in the beans and salt. Taste mixture, adding more salt and chili crisp as needed (remember that the cheese will add saltiness, so don’t overdo the salt here). Sprinkle cheese evenly over the top. Bake for 6 to 10 minutes, or until the cheese has melted and browned in spots. If you’d like to toast the top further, run the skillet under the broiler for 1 to 2 minutes. Sprinkle with reserved scallion greens and serve. Serves 4.

From NYT Cooking

 

Sun 28 Sep 2025

Berbere Brown Sugar Chicken

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This delicious recipe from NYT Cooking flavours chicken with berbere spice, which originated in Ethiopia. Brown the chicken and set aside. Add onion and garlic, spices, stock, orange juice and brown sugar. Return the chicken to the pan and simmer for about 15 minutes or until cooked through.

Avoiding Additives and Preservatives

Make sure the spices don’t contain colour or anti-caking agents. I used Better Than Bouillon for the stock and freshly squeezed orange juice.

Berbere brown sugar chicken

Ingredients:

Berbere spice mix

8 teaspoons (40 ml) pure chile powder (ground dried red hot peppers) or 2 tablespoons (30 ml) cayenne pepper

5 teaspoons (25 ml) sweet paprika

1 tablespoon (15 ml) salt

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) ground ginger

3/8 teaspoon (1.8 ml) ground cardamom

3/8 teaspoon (1.8 ml) ground fenugreek

¼ teaspoon (0.6 ml) ground nutmeg

¼ teaspoon (0.6 ml) ground allspice

1/8 (0.3 ml) teaspoon ground cloves

Chicken

1 ½ pounds (680 g) boneless, skinless chicken thighs

Kosher salt and black pepper

2 tablespoons (30 ml) olive oil or ghee

1 large red onion, finely chopped

4 garlic cloves, thinly sliced

2 tablespoons (30 ml) berbere spice

½ teaspoon (2.5 ml) dried oregano

1 cup (250 ml) chicken broth

1 large orange, juiced (about 1/3 cup/83 ml)

1 tablespoon(15 ml) brown sugar

Cooked rice (optional), for serving

Preparation:

For spice mix, combine all ingredients.

Season both sides of the chicken pieces with salt and pepper. Set aside.

Heat a large skillet over medium-high. Once hot, add the olive oil and place the chicken in the skillet in a single layer. Cook for 4 to 5 minutes, until golden brown on the bottom. Turn the chicken and cook for another 3 minutes. Remove the chicken to a plate and set aside.

Lower the heat to medium. Add the onion and garlic to the same skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add berbere spice and oregano and lightly season with salt. Stir until spices are fragrant, making sure they don’t burn.

Add the chicken broth, scraping up any browned bits from the bottom of the pan. Then add the orange juice and brown sugar, stirring until the sugar dissolves. Adjust the salt to taste, then return the chicken and its juices to the pan, nestling it into the sauce.

Simmer for another 15 minutes, turning the chicken occasionally, until the chicken is tender and cooked through and the sauce has reduced by half. Serve over rice if desired. Serves 4.

From NYT Cooking

 

Sun 21 Sep 2025

Ginger-Garlic Chicken and Vegetable Stir-Fry

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This stir-fry recipe from Bon Appetit combines tender pieces of chicken with bok choy, mushrooms and snow peas in a ginger-garlic flavoured sauce. Marinate the chicken briefly in soy sauce, mirin and cornstarch. Pulse scallions, garlic and ginger in a food processor until finely chopped. Stir fry the chicken and set aside. Stir fry scallion mixture briefly and then add bok choy, mushrooms and snow peas. Cook for a few minutes and then return the chicken to the pan. Add soy sauce, mirin and water and stir fry for a few more minutes. Top with scallions and serve with rice.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Shirakiku brand mirin. Both are free of additives.

Ginger-garlic chicken and vegetable stir-fry

Ingredients:

1½ lb. (680 g) skinless, boneless chicken breasts, sliced on a diagonal ¼ inch (0.6 cm) thick

5 tbsp. (75 ml) soy sauce, divided

2 tbsp. (30 ml) mirin (sweet Japanese rice wine), divided

1 tbsp. (15 ml) cornstarch

4 scallions, white and pale green and dark green parts separated, thinly sliced

6 garlic cloves, coarsely chopped

1 2-inch (5-cm) piece ginger, scrubbed, coarsely chopped

4 tbsp. (60 ml) vegetable oil, divided

8 oz. (227 g) baby bok choy, halved lengthwise

8 oz. (227 g) mushrooms, trimmed, sliced

8 oz. (227 g) snow peas, trimmed

Kosher salt (optional)

Cooked rice (for serving)

Preparation:

Toss chicken with 2 tbsp. (30 ml) soy sauce and 1 tbsp. (15 ml) mirin in a medium bowl. Sprinkle 1 tbsp. (15 ml) cornstarch over; toss to coat.

Pulse white and pale green parts of scallions, garlic cloves and ginger in a food processor until very finely chopped.

Heat 2 tbsp. (30 ml) vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook until golden brown on other side, about 2 minutes. Transfer to a plate.

Heat remaining 2 tbsp. (30 ml) vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add baby bok choy, mushrooms and snow peas and cook, tossing, until crisp-tender, about 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 tbsp. (45 ml) soy sauce and 1 tbsp. (15 ml) mirin and ¼ cup (60 ml) water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about 2 minutes. Remove from heat; taste and season with kosher salt if needed.

Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside. Serves 4.

From Bon Appetit

 

Sun 14 Sep 2025

Bean Salad

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You can use any mix of canned and fresh or frozen beans in this recipe adapted from Greta Podleski’s Every Salad Ever. Although the recipe calls for red kidney beans, chickpeas and green beans, I used black beans and cooked fresh yellow beans and it was delicious. Just mix the beans with diced celery, green peppers, onion and parsley and combine with a tangy vinaigrette. Refrigerate at least 4 hours before serving or make a day ahead. Cook’s note: I omitted the celery.

Avoiding Additives and Preservatives

Look for canned beans with no added preservatives, such as Blue Menu. For the dressing I used Allen’s apple cider vinegar and President’s Choice Old-Fashioned Dijon mustard. Make sure the dried spices don’t contain colour or anti-caking agents.

Bean salad

Ingredients:

Salad

1 can (19 oz/450 ml) no-salt-added red kidney beans, drained and rinsed

1 can (19 oz/450 ml) no-salt-added chickpeas, drained and rinsed

1 ½ cups (375 ml) fresh or frozen green beans, cooked

1 cup (250 ml) diced celery

¾ cup (187.5 ml) diced green bell peppers

2/3 cup (165 ml) diced sweet onions

1/3 cup (82.5 ml) chopped fresh parsley

Dressing

¼ cup (60 ml) olive oil

¼ cup (60 ml) apple cider vinegar

2 tbsp (30 ml) granulated sugar

1 tsp (5 ml) Dijon mustard

½ tsp (2.5 ml) celery seed

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

Preparation:

Combine all salad ingredients in a large bowl and mix well. Set aside

Whisk together all dressing ingredients in a small bowl or measuring cup until sugar is dissolved. Pour dressing over salad and mix until all ingredients are coated with dressing.

This salad tastes better when refrigerated for at least 4 hours before serving. Making it a day ahead is even better. Makes 8 cups (2 L) salad.

From Every Salad Ever

 

Sun 7 Sep 2025

Grilled Steak with Tomato Tartare

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This recipe from NYT Cooking is a good way to use up end-of-season tomatoes. Marinate the steak in Worcestershire sauce, oil, salt and pepper. Combine tomatoes, shallot, capers, brine, Worcestershire sauce and oil and set aside for up to an hour. Grill the steak and serve sliced with the tomato tartare, topped with chives. Cook’s note: I grilled a strip loin instead of a skirt, flank, flatiron or bavette steak and omitted the chives.

Avoiding Additives and Preservatives

Lea & Perrins Worcestershire sauce is free of additives, as are Unico capers.

Grilled steak salad with tomato tartare

Ingredients:

2 tablespoons (30 ml) plus ½ teaspoon (2.5 ml) Worcestershire sauce

5 tablespoons (75 ml) extra-virgin olive oil

1 ½ pounds (680 g) skirt, flank, flatiron or bavette steak, patted dry

Salt and black pepper

1 pound (454 g) tomatoes, chopped into bite-size pieces

1 large shallot, thinly sliced and rinsed under cold water

2 tablespoons (30 ml) capers, chopped, plus 1 tablespoon (15 ml) brine

¼ cup (60 ml) thinly sliced chives

Preparation:

Heat the grill to high. In a container that fits the steak, stir together 2 tablespoons (30 ml) Worcestershire and 2 tablespoons (30 ml) oil. Season the steak lightly with salt and generously with pepper, then toss to coat in the marinade. Let sit while you make the tomatoes (or up to 24 hours in the refrigerator).

In a medium bowl, stir together the tomatoes, shallot, capers, brine, remaining ½ teaspoon (2.5 ml) Worcestershire and the remaining 3 tablespoons (45 ml) oil. Season to taste with salt and pepper. Set aside (up to 1 hour ahead).

Shake the marinade off the steak. Grill the steak, flipping every 3 minutes, until well-browned and medium-rare, 6 to 15 minutes, depending on the thickness of the steak. If using a gas grill, cover grill between flips. Transfer to a cutting board to rest for at least 5 minutes.

Slice the steak and top with the tomatoes and all the juices in the bowl, followed by the chives. Serves 4.

From NYT Cooking

 

Sun 31 Aug 2025

Fresh Tomato, Basil and Prosciutto Pasta

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This recipe from NYT Cooking is a quick and easy way to use up end-of-summer tomatoes and basil. Sauté garlic and tomatoes in oil until the tomatoes start to release their juices but are still intact. Add cooked pasta and basil and season with salt and pepper. Serve the pasta topped with sliced prosciutto and dollops of ricotta. Cook’s note: I used cherry tomatoes and feta instead of ricotta.

Avoiding Additives and Preservatives

I used San Danielle prosciutto, which is preserved with salt. Tre Stelle ricotta is free of additives and preservatives.

Fresh tomato, basil and prosciutto pasta

Ingredients:

12 ounces (340 g) spaghetti

Salt and pepper

6 garlic cloves

1 ½ pounds (680 g) ripe tomatoes (any variety)

1/3 cup (82.5 ml) olive oil, plus more for drizzling

1 ½ cups (375 ml) fresh basil leaves

3 to 4 ounces (85 to 113 g) thinly sliced prosciutto, preferably at room temperature

½ cup (125 ml) fresh ricotta, preferably at room temperature

Preparation:

Cook pasta according to package instructions in a large pot of salted boiling water until al dente, then drain.

While the pasta is cooking, thinly slice the garlic and cut the tomatoes into large bite-size pieces.

Heat the olive oil in a large skillet or sauté pan over medium. After 2 minutes, add the garlic and let sizzle for about 1 minute without browning, then add the tomatoes and use tongs to toss in the garlic oil. Season with salt and cook, tossing gently, until tomatoes are warmed through and have started to release their juices but are still intact, about 3 minutes. Turn off heat.

Add the pasta to the warm tomatoes, then tear the basil into pieces and toss together with the pasta, tomatoes and garlic. Season with salt and pepper.

To serve, transfer warm pasta onto plates, tear the prosciutto into pieces and drape them over top. Dollop on the ricotta, season with salt and pepper and finish with a drizzle of olive oil. Serves 4.

From NYT Cooking

 

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