This dish from NYT Cooking is tasty, healthy and ready in 15 minutes. Add chickpeas, onion, chile and parsley to the lemon-lime-mustard dressing and toss to coat. Cook garlic and red pepper flakes for a minute or two, add the shrimp and cook until the shrimp is done. Remove from heat and squeeze lime juice over the shrimp. Serve shrimp on top of the chickpeas, garnished with parsley. Cook’s note: If you have time, make the salad in advance to allow the chickpeas to absorb the dressing.

Avoiding Additives and Preservatives

I use President’s Choice Old-Fashioned Dijon and either Unico or Blue Menu chickpeas. Look for frozen shrimp with only salt added as a preservative.

Toss chickpeas, onion, chile and parsley in dressing

Cook the shrimp and then squeeze lime juice over them

Spicy shrimp and chickpea salad


1 medium lemon, zested and juiced

1 lime, zested and halved

1 teaspoon Dijon mustard

5 tablespoons (75 ml) olive oil

Kosher salt and black pepper

2 (15-ounce/443 ml) cans chickpeas, drained and rinsed

½ small red onion, diced (about ¼ cup/60 ml)

1 jalapeño chile, cut into thin coins or seeded and diced

1 packed cup (250 ml) parsley leaves and tender stems, roughly chopped

2 large garlic cloves, grated or minced

½ teaspoon (2.5 ml) red-pepper flakes

1 pound (454 g) shrimp, peeled and deveined, patted dry


In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons (45 ml) olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish) and toss to coat with the dressing. Season with salt and pepper; set aside.

Heat the remaining 2 tablespoons (30 ml) olive oil in a 12-inch (30-cm) skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve. Serves 4.

From NYT Cooking

This recipe from Food and Wine is a one-pan meal of chicken, potatoes and leeks, topped with a gremolata of parsley, pine nuts, lemon zest, garlic and salt. Make the gremolata and set aside. Place potatoes, leeks and garlic in roasting pan and drizzle with oil, salt and pepper. Add broth and place chicken on top. Roast about 40 minutes, basting halfway through.

Avoiding Additives and Preservatives

Make sure the pine nuts do not contain preservatives. I used Imagine Organic chicken stock.

Place chicken on top of vegetables

Roast until chicken is done and vegetables are tender

Serve topped with the gremolata



1 small bunch fresh flat-leaf parsley leaves and tender stems, tough stem ends removed

⅓ cup (85 ml) pine nuts, toasted

1 tablespoon (15 ml) grated lemon zest (from 1 large lemon)

1 large garlic clove, finely chopped (about 1 teaspoon/5 ml)

¼ teaspoon (1.25 ml) kosher salt


1 ½ pounds (680 g) Yukon Gold potatoes (about 4 medium potatoes), peeled, quartered lengthwise, and cut into ½ -inch-thick (1.25-cm) wedges

3 medium leeks, cut crosswise into ¾ -inch-thick (2-cm) pieces (about 4 cups/1 L)

1 garlic head, cloves separated and peeled (10 to 12 cloves)

¼ cup (60 ml) extra-virgin olive oil, divided

1 ½ teaspoons (7.5 ml) kosher salt, divided

½ teaspoon (2.5 ml) black pepper, divided

½ cup (125 ml) chicken broth

4 pounds (1.8 kg) bone-in, skin-on chicken thighs and legs (about 12 pieces), trimmed



Combine parsley, pine nuts, lemon zest, and garlic on a cutting board. Sprinkle with salt, and finely chop mixture together. Transfer gremolata to a bowl and set aside.


Preheat oven to 400°F (204°C) with rack 8 inches (20 cm) from heat. Arrange potatoes, leeks, and garlic cloves in bottom of a large broiler-safe roasting pan. Drizzle with 2 tablespoons (30 ml) oil; sprinkle with 1 teaspoon (5 ml) salt and ¼ teaspoon (1.25 ml) pepper. Toss to coat. Pour broth into roasting pan.

Arrange chicken pieces, skin side up, on top of vegetable mixture in roasting pan. Brush chicken evenly with remaining 2 tablespoons (30 ml) oil; sprinkle evenly with remaining ½ teaspoon (2.5 ml) salt and remaining ¼ teaspoon (1.25 ml) pepper.

Roast in preheated oven on rack 8 inches (20 cm) from heat until vegetables are tender and a thermometer inserted in thickest portion of chicken registers 165°F (74°C), 40 to 45 minutes, spooning pan juices over chicken after about 20 minutes.

Increase oven temperature to broil. (Do not remove roasting pan from oven.) Broil until chicken skin is golden brown, about 5 minutes. Remove from oven and let cool 10 minutes.

Transfer chicken pieces and vegetables to a platter. Spoon sauce from roasting pan over chicken; scatter generously with gremolata (about ¾ cup/187 ml). Serve hot alongside any remaining gremolata for sprinkling. Serves 6.

From Food and Wine

This quick and easy recipe from Food and Wine combines sausages with bell peppers and onions, simmered in a tomato-garlic-vinegar sauce. Brown the sausage and set aside. Cook the peppers and onions, add tomato paste, garlic and spices and then stir in broth and vinegar. Reduce the liquid and then transfer the skillet to a pre-heated oven and cook for about 15 minutes, or until the sausages are done.

Avoiding Additives and Preservatives

I used Free From hot Italian sausages, No Name tomato paste, Imagine Organic stock and Eden Organic red wine vinegar. Check the crushed red pepper to make sure it does not contain colour or anti-caking agents.

Brown the sausages

Cook the onions and peppers

Return the sausages to the pan and roast until done


4 (6- to 7-ounce/170- to 198-g) sweet or hot Italian pork sausages

3 medium bell peppers (mix of yellow, red, and green), sliced

1 large red onion, halved lengthwise and thinly sliced crosswise

2 tablespoons (30 ml) tomato paste

3 large garlic cloves, thinly sliced (about 1 ½ tablespoons/22.5 ml)

½ teaspoon (2.5 ml) kosher salt

¼ teaspoon (1.25 ml) crushed red pepper

1 cup (250 ml) lower-sodium chicken broth

1 tablespoon (15 ml) red wine vinegar


Preheat oven to 400°F (204°C). Prick Italian sausages all over using a knife. Place sausages in a cold large ovenproof skillet. Cook over medium-high, flipping occasionally, until browned on all sides, about 14 minutes. Transfer to a plate. Do not wipe skillet clean.

Add bell peppers and onion to skillet; cook over medium-high, stirring often, until softened, about 6 minutes. Add tomato paste, garlic, salt, and crushed red pepper; cook, stirring often, until vegetables are well coated in tomato paste and garlic is tender and aromatic, about 2 minutes. Stir in broth and vinegar. Bring to a boil over medium-high. Boil, stirring often, until liquid has almost completely reduced, about 6 minutes. Return sausages to skillet.

Transfer skillet to preheated oven, and roast until vegetables are tender and a thermometer inserted in thickest portion of sausages registers 160°F (71°C), about 15 minutes. Remove from oven; let stand until cool enough to handle, 3 to 5 minutes. Serve with crusty bread. Serves 4.

From Food and Wine

This recipe from NYT Cooking turns inexpensive dried beans into a healthy and tasty supper. Cover the beans in cold water (water should cover the beans by 2 inches/5 cm) overnight. Cook the soaked beans with onion, garlic, Parmesan rinds if you have them, olive oil and salt. Toast the bread and rub with a garlic clove. Place a slice of toast in a bowl and ladle the beans and broth over it. Garnish with olive oil, salt, fresh herbs, grated Parmesan and pepper. Cook’s note: I used dried navy beans. I keep Parmesan rinds in the freezer and use them to add flavour to stock and pasta sauce. If you like heat, add some hot pepper flakes when you garnish the dish. To quick-soak dried beans, cover them with 2 inches/5 cm of cold water and bring to a boil. Boil for 2 minutes, then remove from heat, cover and let the beans stand in the hot water for an hour. The beans will then be ready to cook.

Avoiding Additives and Preservatives

Genuine Parmesan contains no colour or additives. Look for the name stamped on the rind. Ace Bakery crusty bread is additive-free.

Rub a clove of garlic on the toasted crusty bread

Ladle beans and broth over toast and garnish with fresh herbs, pepper and Parmesan



1 cup dried beans, such as cannellini or cranberry

1 small onion, peeled

2 garlic cloves, peeled

Up to 4 ounces (113 g) Parmesan rinds

2 tablespoons (30 ml) extra-virgin olive oil

1 teaspoon (5 ml) kosher salt

To assemble

4 thick slices crusty sourdough bread

Extra-virgin olive oil

1 garlic clove, peeled

2 tablespoons (30 ml) parsley leaves, chopped

1 tablespoon (15 ml) marjoram leaves, chopped

Flaky sea salt, finely grated Parmesan and freshly ground black pepper, for serving


Soak the beans in cold water overnight, or for 10 to 12 hours (or quick-soak the beans). Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches (5 cm) above the beans, and bring to a boil, then turn heat down so it’s simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. (If you’re using an electric pressure cooker: Add 5 cups water, set the machine to high pressure and cook for 25 minutes, then allow the machine to slowly depressurize on its own.)

Use a spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. The beans should be opaque and slightly creamy; adjust the seasoning with more salt if needed.

Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.

To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it’s swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top. Serves 4.

From NYT Cooking

This classic dish is perfect for Sunday dinner. Cook bacon, brown chicken pieces and set aside. Cook onions, garlic, mushrooms, carrots and then add flour, wine, stock and bay leaf. Return the chicken to the pan, sprinkle with bacon and cook for about 40 minutes, uncovering halfway through. Transfer the chicken to a platter and cover to keep warm. Discard the bay leaf and boil the sauce and vegetables until reduced by half, about 10 minutes. Pour sauce and vegetables over chicken and garnish with parsley to serve.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt and check the thyme to make sure it does not contain colour or anti-caking agents. Use unbleached flour. I used Imagine Organic chicken stock, which is free of artificial colour and flavour and a Frogpond Farm white wine that has a sulfite level below 10 parts per million.

Brown chicken and set aside

Sauté onions and garlic

Cook carrots and mushrooms, add flour, wine and stock and return chicken to the pan

Remove chicken and keep warm, then boil sauce and vegetables until reduced. Pour over chicken.

Coq au vin


3.5 lbs (1.75 kg) chicken pieces (legs and breasts)

2 onions

2 slices bacon, chopped

3 cloves garlic, minced

1 lb (454 g) mushrooms, quartered

3 carrots, cut into bite-sized pieces

1 tsp (5 ml) thyme

1 tsp (5 ml) salt

½ tsp (2.5 ml) pepper

¼ cup (60 ml) all-purpose flour

1.5 cups (375 ml) dry white wine

1 cup (250 ml) chicken stock

1 bay leaf

Chopped fresh parsley


Separate chicken legs at joint. If breasts are large, cut diagonally in half. Cut onions in half lengthwise; thinly slice crosswise.

In Dutch oven, cook bacon over medium heat until crisp; using slotted spoon, transfer to plate. Increase heat to medium-high and brown chicken, in batches, about 10 minutes. Add to plate with bacon.

Add onions and garlic to pan; cook over medium heat, stirring, for 5 minutes, adding up to 2 tbsp (30 ml) water if sticking to bottom. Add mushrooms, carrots, thyme, salt and pepper; cook, stirring often, for 10 minutes or until almost all liquid is evaporated. Stir in flour for 1 minute. Stir in wine, stock and bay leaf; bring to boil.

Nestle chicken into vegetable mixture; sprinkle bacon over top. Reduce heat, cover and simmer for 20 minutes. Uncover and simmer for about 20 minutes or until juices run clear when chicken is pierced.

Transfer chicken to platter; cover and keep warm. Discard bay leaf. Bring sauce and vegetables to boil; boil, stirring often for 5 to 10 minutes or until reduced by half. Pour sauce and vegetables over chicken. Sprinkle with parsley. Serves 6.

From Canadian Living’s Best Weekend Pleasures

This tasty one-pan meal from The Kitchn is ready in less than half an hour. Toast orzo for a few minutes, then add garlic, spices and canned tomatoes. Simmer until the orzo is done. Top with uncooked shrimp and feta and broil for a few minutes until the shrimp is done and the cheese has softened.

Avoiding Additives and Preservatives

I use Blue Menu canned tomatoes and PC Organics frozen shrimp, thawed. Tre Stelle feta is additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Toast the orzo for a few minutes

Once orzo has cooked in the sauce, top with shrimp and feta

Broil until shrimp is cooked and feta has softened


1 (28-ounce/793 g) can whole peeled tomatoes

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ cups (375 ml) orzo pasta

4 cloves garlic, minced

½ teaspoon (2.5 ml) dried oregano

¼ teaspoon (1.25 ml) red pepper flakes

Kosher salt

12 ounces (340 g) uncooked medium peeled and deveined shrimp

Freshly ground black pepper

3 ounces (85 g) feta cheese, crumbled (about ¾ cup/187.5 ml)

Coarsely chopped fresh mint, for serving


Empty the canned tomatoes with their juices into a large bowl and carefully crush them with your hands (you’ll have some bite-size pieces remaining). Set aside.

Heat the olive oil in a large cast iron or other oven-safe skillet over medium. Add the orzo and cook, stirring occasionally, until fragrant and lightly toasted, 2 to 3 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, oregano, red pepper flakes, and ½ teaspoon (2.5 ml) of salt. Stir to combine and bring to a boil. Reduce to a simmer and cook, uncovered, until the pasta is al dente, the liquid is absorbed, and a thick sauce has formed, about 10 minutes. Stir a few times while simmering to ensure the orzo doesn’t stick to the bottom of the skillet. Meanwhile, pat the shrimp dry with paper towels and season all over with salt and pepper.

Place a rack in the top third of the oven (6 to 8 inches from the broiling element) and preheat the broiler to high.

Stir the orzo once more, spread it into an even layer, and scatter the shrimp and feta over the top. Transfer the skillet to the oven and broil until the shrimp are pink and opaque and the feta is softened and lightly browned, 3 to 4 minutes. Garnish with mint before serving. Serves 4.

From The Kitchn

This scone recipe is from The Baker in Me by one of my favourite food writers, Daphna Rabinovitch. These savoury scones are great for breakfast or a snack and they freeze well. Combine your dry ingredients and cut in butter. Add buttermilk, egg, cheese, prosciutto and chives Mix until moistened, place dough on a clean surface and knead into a moist ball. Pat down into a rectangle and cut into 12 triangles. Bake for 16-18 minutes or until scones are golden and baked through. Cook’s note: I used green onions instead of chives.

Avoiding Additives and Preservatives

Use unbleached flour and butter and cheese that does not contain colour. Use prosciutto cured in salt with no added preservatives or bacon preserved with celery salt instead of nitrites.

Cut the dough into triangles

These scones are great for breakfast or a snack


2-1/3 cups (582 ml) all-purpose flour

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) baking powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) ground black pepper

½ cup (125 ml) cold, unsalted butter, cut into cubes

¾ cup (187.5 ml) cold buttermilk

1 cold large egg

¾ cup (187.5 ml) shredded Gruyère

½ cup (125 ml) chopped prosciutto or cooked bacon

¼ cup (60 ml) chopped chives


Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine flour, sugar, baking powder, salt and black pepper in a food processor fitted with blade attachment to combine ingredients. Add butter and pulse until butter is cut into small pea-sized chunks. (Alternatively, use a large bowl to mix everything and use a pastry cutter or two knives to cut butter into pea-sized chunks.) Transfer mixture to a large bowl.

In a small bowl, whisk together buttermilk and egg. Pour over flour mixture along with cheese, prosciutto and chives. Toss with a fork until mixture is thoroughly moistened. Some flour may not be fully incorporated, that’s OK.

Transfer dough to a clean work surface and knead gently until dough just forms a moist, cohesive ball. Pat dough down to a rectangle that is 8-by-5-inches (20-by-12-cm) long and 1-inch (2.5-cm) high.

With a knife or pastry cutter, cut rectangle in half lengthwise. Cut each half into 6 triangles. Transfer scones to lined baking sheet.

Bake in centre of oven for 16 to 18 minutes, until scones are golden and baked through. Cool scones on a wire rack for at least five minutes before serving. Makes 12 scones.

From The Baker in Me by Daphna Rabinovitch

This recipe from Canadian Living is perfect for a spring dinner party. Brown chicken thighs and set aside. Sauté vegetables and add beer, vinegar, broth, maple syrup, tomato paste, mustard and thyme. Return the chicken to the pan and bake for about 30 minutes. Add snow peas and peas and bake for another 15 minutes or until chicken is done. Garnish with watercress and serve.

Avoiding Additives and Preservatives

Use a micro-brewery beer, such as Steam Whistle. Allen’s cider vinegar, Imagine Organic broth, No Name tomato paste, pure maple syrup and President’s Choice Old-Fashioned Dijon mustard are additive-free. Check the thyme to make sure it doesn’t contain colour or anti-caking agents.

Brown the chicken and set aside

Cook the vegetables

Return the chicken to the pot and bake

Add the peas and snow peas for the last 15 minutes of cooking and serve garnished with watercress


8 pieces bone-in skin-on chicken thighs (about 3.3 lb./1.5 kg total)

Salt and pepper

1 tablespoon (15 ml) olive oil

1 pack pearl onions, peeled

8 small carrots (with stems), tops trimmed

2 cloves garlic finely chopped

2 tablespoons (30 ml) all-purpose flour

1 12-oz (341-ml) bottle Amber beer

2 tablespoons (30 ml) cider vinegar

½ cup (125 ml) sodium-reduced chicken broth

2 tablespoons (30 ml) maple syrup

1 tablespoon (15 ml) tomato paste

1 tablespoon (15 ml) grainy mustard

1 teaspoon (5 ml) dried thyme

2 cups (500 ml) snow peas

1 cup (250 ml) fresh peas or frozen

½ cup (125 ml) watercress


In saucepan of boiling water, blanch pearl onions about 1 minute. Transfer to bowl of ice water, cool and peel.

Season chicken with salt and pepper. In large ovenproof skillet or Dutch oven, heat oil over medium-high heat. Add half the chicken, skin side down; cook until golden brown, about 6 minutes. Turn chicken and continue cooking for 2 minutes. Transfer to plate; set aside. Repeat with remaining chicken.

Drain all but 1 tbsp (15 ml) fat from pan. Add onions, carrots and garlic. Cook over medium heat, stirring occasionally, until vegetables are golden, about 5 minutes. Add flour; cook, stirring, about 1 minute.

Preheat oven to 350°F (177°C). Pour beer and vinegar over vegetables, scraping up browned bits from bottom of pan with wooden spoon. Cook for 1 minute. Add broth, maple syrup, tomato paste, mustard and thyme. Season with salt and pepper. Stir to combine; bring to boil.

Add reserved chicken to pan; nestle among vegetables. Cover, transfer to oven and bake about 30 minutes. Add snow peas and peas to pan; stir gently to combine. Continue baking, uncovered, until juices run clear when chicken is pierced with fork, about 15 minutes. (Make-ahead: Can be stored in air-tight container and refrigerated for up to 2 days and frozen for up to 2 months.) Sprinkle with watercress. Serves 6.

From Canadian Living

We are lucky to have a great fish monger close by, so were able to buy sushi-grade tuna for this delicious salad from Lucy Waverman’s Dinner Tonight cookbook. Cook the noodles and make the sauce. Then sauté shiitake mushrooms and ginger and stir in mirin, sesame oil, soy sauce, vinegar and green onions. Then quickly sear the tuna so that it brown on the outside and rare in the centre (you can cook it longer if you wish, but the tuna won’t be as tender). Plate the noodle mixture and top with slices of the tuna and a spoonful of sauce.

Avoiding Additives and Preservatives

Wasabi paste typically contains artificial colour and flavour, so I used 1 tsp (5 ml) of freshly grated horseradish and 1 tsp (5 ml) of President’s Choice Old-Fashion mustard in place of the wasabi paste. I used tamari instead of soy sauce, Yoshi mirin, Marukan rice vinegar and Lee Kum Kee sesame oil, which are additive-free.

Add cooked noodles to sautéed mushrooms

Quickly sear tuna on each side - it should be rare in the middle

Seared tuna with Japanese noodles


2 tsp (10 ml) wasabi power or paste

½ cup (125 ml) mayonnaise

3 tbsp (45 ml) whipping cream

8 oz (226 g) udon noodles

2 tbsp (30 ml) vegetable oil

6 shiitake mushrooms, stemmed and thinly sliced

1 tbsp (15 ml) grated ginger

1 tbsp (15 ml) mirin

1 tsp (5 ml) sesame oil

2 tbsp (30 ml) soy sauce

1 tbsp (15 ml) rice vinegar

3 green onions, slivered

4 8-oz (226 g) tuna steaks, about 1 inch (2.54 cm) thick

Salt and freshly ground pepper


Combine wasabi, mayonnaise and whipping cream. Add a little water if it is too thick.

Cook noodles in boiling water until al dente. Drain well.

Heat 1 tsp (5 ml) oil in a large skillet on medium-high heat. Add mushrooms and ginger and sauté until softened, about 1 minute. Stir in mirin, sesame oil, soy sauce, vinegar and green onions. Stir in noodles and keep warm.

Heat remaining 1 tbsp (15 ml) oil in skillet on medium-high heat. Season tuna with salt and pepper. Sear tuna for 2 minutes per side (or longer if desired).

Divide noodle mixture among serving plates. Thinly slice tuna and place on top. Spoon wasabi mayonnaise onto tuna. Serves 4.

From Lucy Waverman’s Dinner Tonight

If you love Indian food, this Canadian Living recipe for saag paneer—cooked spinach with paneer cheese—will not disappoint. Blanch and purée the spinach and set aside. Cook the cumin and onion in butter and add ginger and garlic. Stir in the cilantro, remaining spices and the tomatoes and cook until the tomatoes break down. Stir in the spinach, yogurt, lemon juice, garam masala and cubed paneer and cook until heated through.

Avoiding Additives and Preservatives

I was delighted to find additive-free paneer at the grocery store—check the label to make sure it does not contain sulphites or other preservatives. Make sure the dried spices don’t contain colour or anti-caking agents and that the butter does not contain colour. I used Astro Original Balkan-Style yogurt.

Boil the spinach until wilted, then puree

In addition to the spinach, this recipe contains tomatoes, onion, spices, garlic, ginger, cilantro, yogurt and paneer

Cook the tomatoes until they start to break down

Add the spinach

Add the paneer and cook until it is warmed through


2 bunches spinach trimmed

2 tablespoons (30 ml) vegetable oil

¾ teaspoon (3.75 ml) cumin seeds

1 onion finely chopped

1 tablespoon (15 ml) butter

3 cloves garlic minced

2 teaspoons (10 ml) finely grated gingerroot or minced

¼ cup (60 ml) finely chopped fresh coriander

2 teaspoons (10 ml) ground Indian hot pepper or ½ tsp (2.5 ml) cayenne pepper

¾ teaspoon (3.75 ml) salt

½ teaspoon (2.5 ml) ground coriander

½ teaspoon (2.5 ml) turmeric

1 pinch cinnamon

3 plum tomatoes peeled and finely chopped

1/3 cup (82.5 ml) plain Balkan-style yogurt

2 teaspoons (10 ml) lemon juice

3/8 teaspoons (1.87 ml) garam masala

8 oz (226 g) paneer cubed


In large pot of boiling salted water, blanch spinach just until wilted; drain, chill under cold water and drain again. In food processor, purée spinach with ¼ cup (60 ml) water; set aside.

In large deep skillet, heat oil over medium-high heat; cook cumin seeds until slightly darkened, about 10 seconds. Add onion and butter; cook until onion is golden, about 8 minutes.

Reduce heat to medium; stir in garlic and ginger and cook for 1 minute. Stir in fresh coriander, hot pepper, salt, ground coriander, turmeric and cinnamon; cook, stirring, until very fragrant, about 30 seconds. Add tomatoes and cook, stirring, until tomatoes break down, about 3 minutes.

Stir in puréed spinach; cover and cook, stirring occasionally and adding 1 to 2 tbsp (15 to 30 ml) water if mixture is no longer saucy, until steaming hot, about 3 minutes.

Stir in yogurt, lemon juice and garam masala; bring to simmer. Reduce heat to low; add paneer. Cover and cook until heated through, about 2 minutes. Serves 6.

From Canadian Living

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