Sun 26 Apr 2026

Cumin Chicken Fried Rice

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This quick and tasty recipe from NYT Cooking is a great way to use up leftover rice. Make the sauce. Cook the chicken and set aside. Cook garlic, ginger, scallions and cumin. Add rice, butter and soy sauce and toss to coat. Press the rice firmly into the pan and top with the chicken and remaining scallions. Cook for a few minutes until warmed through. Drizzle with sesame oil and add more soy sauce if desired. Serve on its own or with fried eggs and/or your favourite condiment.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use butter that contains only milk or cream and does not have colour added. I use Lee Kum Kee sesame oil, which is additive-free.

Cumin chicken fried rice

Ingredients:

3 tablespoons (45 ml) soy sauce, plus more for serving if desired

2 tablespoons (30 ml) oyster sauce

½ teaspoon (2.4 ml) sugar

2 teaspoons (10 ml) cumin seeds (or 1½ teaspoons/7.5 ml ground cumin)

1 tablespoon (15 ml) neutral oil or ghee

1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch pieces

Kosher salt, such as Diamond Crystal

Freshly ground black pepper

2 tablespoons (30 ml) salted butter or ghee, divided

1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch (2.54-cm) lengths

5 garlic cloves, finely grated

1 (2-inch/5-cm) knob fresh ginger, finely grated

5 cups cooked, day-old jasmine rice (from 1 2/3 cups/415 ml uncooked rice)

1 tablespoon (15 ml) toasted sesame oil

Crispy fried eggs, for serving

Pickled onions, achaar or kimchi, for serving

Sriracha, for serving

Preparation:

Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.

Heat the oil in a large (12-inch/30-cm) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon (5 ml) salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.

Add 1 tablespoon (15 ml) of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.

Add the rice, remaining 1 tablespoon (15 ml) butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)

Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like. Serves 4.

From NYT Cooking

 

Sun 19 Apr 2026

Spinach and Artichoke-Stuffed Shells

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This stuffed shell recipe from Chatelaine can be made in advance and you can use either homemade or store-bought tomato sauce. A recipe for homemade tomato sauce is below. Cook the shells and set aside. Make the onion, spinach, artichoke and cheese filling. Spread tomato sauce over bottom of baking dish. Stuff the shells with the filling and place in the dish. Sprinkle with Parmesan. You can bake the shells right away, refrigerate for three days or freeze for a month.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico canned tomatoes, Unico jarred artichoke hearts and Simple brand mozzarella—all are additive-free. Use genuine Parmesan—look for the name stamped on the rind.

Spinach and artichoke-stuffed shells

Ingredients:

Tomato sauce

1 tbsp (15 ml) olive oil

1 clove garlic, chopped

2 cups (500 ml) canned whole tomatoes

1 tsp (5 ml) dried oregano

1 tsp (5 ml) hot pepper flakes

Salt and pepper

Shells

12 oz (340 g) jumbo pasta shells (about 16 to 24 shells)

1 tablespoon (15 ml) olive oil

1 small onion, finely chopped

4 cups (1 L) baby spinach

1 ½ cups (375 ml) artichoke hearts in oil, drained and cut in pieces

1 cup (250 ml) ricotta cheese

1 ¼ cup (310 ml) shredded mozzarella cheese, divided

1 cup (250 ml) finely grated Parmesan cheese, divided

Salt and pepper

2 cups (500 ml) homemade or store-bought tomato sauce

¼ cup (60 ml) fresh basil leaves

Preparation:

Tomato sauce

In saucepan, heat olive oil over medium heat. Add garlic and cook, stirring, 1 to 2 minutes. Add canned whole tomatoes, dried oregano and hot pepper flakes; season with salt and pepper.

Bring to a boil, crushing tomatoes with wooden spoon. Reduce heat and simmer until sauce has reduced slightly, about 10 minutes. Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 1 month. Makes about 2 cups.

Shells

In large saucepan of boiling salted water, cook pasta shells until they have softened but are still quite al dente, 8 to 10 minutes (or about 2 minutes less than the package directions). Drain and rinse under cold water. Set aside on clean damp tea towel.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring, about 2 minutes. Add spinach and cook, stirring, until softened, about 2 minutes. Drain spinach mixture. In food processor, pulse spinach mixture with artichoke hearts, ricotta, ¾ cup (187 ml) mozzarella and half of the Parmesan; season with salt and pepper.

Spread tomato sauce over the bottom of 11- x 7-inch (28- x 18-cm) baking dish. Stuff each reserved shell with scant 2 tablespoons (30 ml) of spinach and artichoke filling. Place shells side by side in tomato sauce. Sprinkle with remaining Parmesan. (Make-ahead: Baking dish can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month.) Set aside remaining mozzarella and Parmesan cheeses until ready to serve.

When ready to serve, preheat oven to 400°F (204°C). Remove plastic wrap and cover dish with foil. Bake for 30 minutes. Remove foil, sprinkle with remaining mozzarella and broil until cheese is melted and tops of shells are crispy, 3 to 5 minutes. Sprinkle with basil. Serves 4.

From Chatelaine

 

Sun 12 Apr 2026

Cabbage Parm

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Cabbage is having a culinary moment because it is economical, versatile and nutritious. This recipe from NYT Cooking substitutes cabbage for chicken or pork. The cabbage is roasted until browned and tender. While it is roasting, make some croutons. Spoon tomato sauce over the roasted cabbage, top with mozzarella and bake until the cheese is melted. Serve topped with the croutons and chopped basil. Cook’s note: To make cleanup easier, I covered the baking sheet with heavy-duty foil and then transferred the cooked cabbage into a baking dish before topping with the sauce and cheese.

Avoiding Additives or Preservatives

Ace Bakery bread is usually free of additives and preservatives. No Name tomato sauce and mozzarella cheese are free of additives.

Cabbage Parm

Ingredients:

7 tablespoons (105 ml) extra-virgin olive oil, plus more for serving

1 medium green cabbage (about 2 ½ pounds/1.13 kg), cut into 2-inch (5-cm) wedges

Salt and pepper

½ pound (226 g) bread, such as sourdough or ciabatta, torn into1-inch (2.5-cm) chunks

1 garlic clove, grated

3 cups (750 ml) ounces store-bought or homemade tomato sauce

2 cups (500 ml) ounces grated low-moisture mozzarella

Basil leaves, for topping

Preparation:

Heat the oven to 450 degrees F (232 degrees C) and arrange racks in the middle and bottom of the oven.

Drizzle a sheet pan with 2 tablespoons (30 ml) olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons (45 ml) olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.

Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons (30 ml) olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.

Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.

To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately. Serves 4.

From NYT Cooking

 

Sun 5 Apr 2026

One-Pot Burrito Casserole

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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

 

Sun 29 Mar 2026

Crispy Pork with Buttered Radishes

Posted by Recipe Sleuth under New Finds
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This recipe from Alison Roman’s Something From Nothing, is quick and tasty. Season pork and coat with seasoned breadcrumbs. Cook the pork for a few minutes on each side, until golden brown, and set aside. Wipe out the skillet, add butter and then add capers and half the radishes. Serve the pork with the butter-tossed radishes and raw radishes. Cook’s note: I did not use the radish greens and omitted the lemon.

Avoiding Additives and Preservatives

Most brands of panko are additive-free. I used Unico capers, which do not contain preservatives. Use butter that contains only cream, with no colour added.

Crispy pork with buttered radishes

Ingredients:

2 bone-in or boneless pork chops (rib or loin), cut ½ -inch (1.25-cm) thick (about 6 ounces/170 g each)

Kosher salt and black pepper

1 ½ cups (375 ml) panko or fresh coarse breadcrumbs

3 tablespoons (45 ml) canola oil, plus more as needed

4 tablespoons (60 ml) unsalted butter

2 tablespoons (30 ml) capers

1 bunch radishes, with tops on if you like, cut into quarters

Flaky sea salt

1 lemon, cut into wedges

Preparation:

Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working one at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.

Heat oil in a large skillet (10 to 12 inches/25 to 30 cm) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn’t, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the colour of a well-baked croissant, 3 to 4 minutes.

Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.

Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they’re still on, and to evenly coat the radishes with the brown butter and capers.

Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over. Serves 2.

From Something From Nothing

 

Sun 22 Mar 2026

Sesame Beef

Posted by Recipe Sleuth under New Finds
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Skip the takeout and try this delicious recipe from Food and Wine. Marinate flank steak in baking soda, Shaoxing wine, water, oil, cornstarch and soy sauce for up to 12 hours. Make a sauce with the brown sugar, oyster sauce, vinegar, five-spice powder, cornstarch, water, wine and soy sauce and set aside. When ready to cook, dredge the beef in sesame seeds, rice flour and cornstarch. Stir fry the beef in batches and set aside. Stir fry ginger and garlic until fragrant, add reserved sauce and cook until thickened. Return the beef to the pan and heat through. Serve beef garnished with sesame seeds and scallions. Cook’s note: I used mirin instead of Shaoxing wine. I made my own rice flour by rinsing and drying a cup of uncooked rice and then whirling it in a spice grinder.

Avoiding Additives and Preservatives

I used Shirakiku mirin, tamari and Marukan rice vinegar. Check the sesame seeds and dried spices to make sure they don’t contain colour, preservatives or anti-caking agents. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch.

Sesame beef

Ingredients:

1 pound (454 g) flank steak

¼ teaspoon (1.25 ml) baking soda

5 tablespoons (75 ml) Shaoxing wine, divided

5 tablespoons (75 ml) water, divided

1/3 cup (82.5 ml) plus 2 ½ tablespoons (37.5 ml) canola oil, divided

¼ cup (60 ml) plus 3 ½ teaspoons (17.5 ml) cornstarch, divided

2 ½ tablespoons (37.5 ml) soy sauce, divided

3 tablespoons (45 ml) light brown sugar

3 tablespoons (45 ml) oyster sauce

2 tablespoons (30 ml) rice wine vinegar

½ teaspoon (2.5 ml) Chinese five-spice powder

1/3 cup (82.5 ml) sesame seeds

¼ cup (60 ml) rice flour

3 garlic cloves, minced (about 1 tablespoon/15 ml)

2 thumb-size flat slivers of ginger

Scallions and toasted sesame seeds, for garnish

Cooked white rice, for serving

Preparation:

Cut steak with the grain lengthwise into 1 ½-inch- (3.8-cm-) wide strips. Turn the strips, and slice crosswise, against the grain and on a slight diagonal, into ¼-inch- (0.63-cm-) thick pieces.

Place steak in a large bowl. Add baking soda, 1 tablespoon (15 ml) Shaoxing wine, 1 tablespoon (15 ml) water, 1 ½ teaspoons (7.5 ml) oil, 2 ½ teaspoons (12.5 ml) cornstarch, and 1 ½ teaspoons (7.5 ml) soy sauce; stir until well combined. Cover and chill in refrigerator for at least 30 minutes or up to 12 hours.

While beef marinates, whisk together brown sugar, oyster sauce, rice vinegar, five-spice powder, 1 teaspoon (5 ml) cornstarch, remaining ¼ cup (60 ml) water, remaining ¼ cup (60 ml) Shaoxing wine, and remaining 2 tablespoons (30 ml) soy sauce in a medium bowl until well combined. Set oyster sauce mixture aside.

Whisk together sesame seeds, rice flour, and remaining ¼ cup (60 ml) cornstarch in a large shallow bowl; dredge beef in flour mixture, pressing to help seeds adhere and shaking off excess. Transfer to a wire rack set inside a rimmed baking sheet. Once finished, lightly dredge beef again in remaining flour mixture for a second coating.

Heat 1/3 cup (82.5 ml) oil in a large wok or cast-iron skillet over medium-high until just starting to smoke, 2 to 4 minutes. Working in batches, add beef in a single layer, and fry until golden, about 30 seconds to 1 minute per side, adjusting heat as needed. Transfer cooked beef to a large paper towel–lined plate. Transfer excess oil in wok to a heat-proof container. (Discard once cooled completely.) Wipe wok clean.

Place remaining 2 tablespoons (30 ml) oil in wok, and heat over medium. Add garlic and ginger; cook, stirring constantly, until beginning to turn golden and fragrant, 30 seconds to 1 minute. Add reserved oyster sauce mixture; bring to a boil over medium, about 10 seconds. Cook until sauce is thickened, about 1 minute. Stir in cooked beef until warmed and well coated, 30 seconds to 1 minute. Garnish with scallions and toasted sesame seeds. Serve with cooked white rice. Serves 4.

From Food and Wine

 

Sun 15 Mar 2026

Spring Salad with Maple-Bacon Dressing

Posted by Recipe Sleuth under New Finds
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This delicious main-course salad from Canadian Living is a great way to welcome spring. Roast sweet potato, leeks and Brussels sprouts until tender. Meanwhile, cook the bacon, set aside and make the dressing. To assemble the salad, combine spinach, roasted vegetables, edamame and radishes in a bowl, toss with dressing and top with goat cheese, bacon and nuts, if using. Cook’s note: I omitted the edamame and the nuts.

Avoiding Additives and Preservatives

I used Free From bacon, pure maple syrup, Allen’s cider vinegar, President’s Choice Old-Fashioned Dijon mustard and President’s Choice goat cheese. All are available at our local Your Independent Grocer. Be sure to use freshly squeezed lemon juice.

Spring salad with maple-bacon dressing

Ingredients:

Roasted vegetables

1 small sweet potato, peeled and diced (about 2 cups/500 ml)

1 small leek (white/light green parts only), sliced in ½-inch (1.25-cm) rounds

1 tbsp (15 ml) olive oil

2 cups (500 ml) halved Brussels sprouts

Salt and pepper to taste

Maple-bacon dressing

4 slices thick-cut bacon

2 tbsp (30 ml) maple syrup

1 ½ tbsp (22.5 ml) apple cider vinegar

1 tsp (5 ml) Dijon mustard

2 tbsp (30 ml) olive oil

1 tsp (5 ml) lemon juice

Salt and pepper

Assembly

2 cups (500 ml) baby spinach

½ cup (125 ml) thawed shelled edamame

3 radishes, thinly sliced

½ cup (125 ml) crumbled goat cheese

1/3 cup (83 ml) toasted chopped pecans (optional)

Preparation:

Preheat oven to 400°F (200°C). Toss sweet potato, leek and Brussels sprouts with 1 tbsp olive oil, salt and pepper on a parchment-lined baking sheet. Roast for about 20-25 minutes until tender and browned.

Meanwhile, cook bacon in a skillet until crisp. Remove bacon, leaving 2 tbsp of fat in the pan (or adding olive oil to make 2 tbsp). Whisk in maple syrup, vinegar, Dijon, olive oil and lemon juice. Heat briefly if desired.

In a large bowl, combine roasted vegetables, spinach, edamame and radishes. Drizzle with warm dressing and toss gently to coat. Top with goat cheese, crispy bacon and pecans, if using. Serves 4.

From Canadian Living

 

Sun 8 Mar 2026

Orecchiette and Navy Beans with Brussels Sprouts and Spicy Mustard Breadcrumbs

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This quick dinner from America’s Test Kitchen combines pasta with Brussels sprouts, beans and sour cream and then tops the dish with spicy mustard breadcrumbs and crispy bacon. While the pasta is cooking, combine the breadcrumbs, mustard and spices in a skillet and cook until golden brown. Remove from skillet. In the same skillet, cook the bacon until crisp and remove. Add the Brussels sprouts to the skillet and steam until they are crisp-tender. Stir in beans and vinegar and simmer for a few minutes. Add the Brussels sprout mixture and sour cream to the pasta. Serve topped with the breadcrumbs and bacon.

Avoiding Additives and Preservatives

Panko breadcrumbs are usually free of additives. I used President’s Choice Old-Fashioned Dijon mustard, Free From bacon, Unico beans, Allen’s Apple Cider Vinegar and Simple brand sour cream. All are additive-free. You could also soak and cook half a cup (125 ml) of dried white beans. Check the cayenne to make sure it does not contain colour or anti-caking agents.

Orecchiette and navy beans with Brussels sprouts and spicy mustard breadcrumbs

Ingredients:

2 teaspoons (10 ml) vegetable oil

¼ cup (60 ml) panko breadcrumbs

2 teaspoons (10 ml) Dijon mustard

⅛ teaspoon (0.6 ml) plus ½ teaspoon (2.5 ml) table salt, divided, plus salt for cooking pasta

Pinch cayenne pepper

8 ounces (227 g) orecchiette

2 slices bacon, chopped fine

10 ounces (283 g) Brussels sprouts, trimmed, halved, and sliced thin

1 (15-ounce/425 g) can navy beans, undrained

1 tablespoon (15 ml) cider vinegar

½ teaspoon (2.5 ml) pepper

⅓ cup (82.5 ml) sour cream

Preparation:

Bring 2 quarts (2 L) water to boil in large saucepan. While water is coming to boil, combine oil, panko, mustard, ⅛ teaspoon (0.6 ml) salt, and cayenne in 12-inch (30-cm) nonstick skillet. Cook over medium-high heat, stirring frequently, until panko is golden brown, about 5 minutes. Transfer to small bowl and let cool completely (do not wash skillet).

Add pasta and 1½ teaspoons (7.5 ml) salt to boiling water and cook, stirring often, until al dente. Reserve 1 cup (250 ml) cooking water and drain pasta. Return pasta to pot and cover to keep warm.

While pasta is cooking, cook bacon in now-empty skillet over medium-high heat, stirring frequently, until crispy, 4 to 5 minutes. Using slotted spoon, transfer bacon to paper towel to drain, leaving fat in skillet. Add Brussels sprouts, 1 tablespoon (15 ml) water, and remaining ½ teaspoon (2.5 ml) salt and stir to coat. Cover and cook, stirring occasionally, until sprouts are crisp-tender and bright green, about 4 minutes. Stir in beans and their liquid, ¼ cup (60 ml) reserved cooking water, vinegar, and pepper and cook until bubbling.

Add Brussels sprout mixture and sour cream to pasta and stir until all ingredients are combined. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Divide among 4 shallow bowls. Sprinkle breadcrumbs and bacon over pasta. Serves 4.

From America’s Test Kitchen

 

Sun 1 Mar 2026

Thai Hot and Sour Soup with Shrimp and Noodles

Posted by Recipe Sleuth under New Finds
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This soup from America’s Test Kitchen’s latest cookbook, Dinner Tonight, is fresh-tasting, spicy and absolutely delicious. Soak vermicelli until tender and distribute among soup bowls. Combine lemon grass, scallions, lime, chile and galangal, add broth and simmer for 15 minutes. Remove the solids from the pan. Add mushrooms, fish sauce and chile to soup and simmer for a few minutes. Add shrimp, cover and let sit off the heat until the shrimp are cooked through. Stir in tomatoes and lime juice and serve topped with fresh herbs. Cook’s note: I used a tablespoon of lime zest instead of the lime leaves, gingerroot instead of galangal and shiitake mushrooms instead of oyster mushrooms.

Avoiding Additives and Preservatives

I used Better Than Bouillon chicken paste for the stock and Cock brand fish sauce. Look for frozen shrimp preserved only with salt. Use freshly squeezed lime juice.

Thai hot and sour soup with shrimp and noodles

Ingredients:

4 ounces (113 g) rice vermicelli

2 lemon grass stalks, trimmed to bottom 6 inches (15 cm)

4 scallions, trimmed, white parts left whole, green parts cut into 1-inch (2.54-cm) lengths

6 makrut lime leaves, torn if large

2 Thai chiles, stemmed (1 left whole, 1 sliced thin), divided, plus 2 Thai chiles, stemmed and sliced thin, for serving (optional)

1 (2-inch/5-cm) piece fresh galangal, peeled and sliced into ¼-inch- (0.64-cm-) thick rounds

8 cups (2 L) chicken broth

1 tablespoon (15 ml) sugar, plus extra for seasoning

8 ounces (227 g) oyster mushrooms, trimmed and torn into 1-inch (2.54-cm) pieces

3 tablespoons (45 ml) fish sauce, plus extra for seasoning

1 pound (454 g) extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

12 ounces (340 g) cherry tomatoes, halved

2 tablespoons (30 ml) lime juice, plus extra for seasoning, plus lime wedges for serving

½ cup fresh (125 ml) cilantro leaves

¼ cup (60 ml) fresh Thai basil leaves, torn if large (optional)

Preparation:

Bring 4 quarts (4 L) water to boil in large pot. Remove from heat, add vermicelli and let sit, stirring occasionally, until vermicelli are fully tender, 10 to 15 minutes. Drain, rinse with cold water, drain again and distribute evenly among large soup bowls.

Place lemon grass, scallion whites, lime leaves, whole Thai chile and galangal on cutting board and lightly smash with meat pounder or bottom of small skillet until mixture is moist and very fragrant. Transfer lemon grass mixture to Dutch oven. Add broth and sugar and bring to boil over high heat. Reduce heat and simmer for 15 minutes. Using slotted spoon, remove solids from pot and discard.

Add mushrooms, fish sauce, scallion greens and sliced Thai chile and simmer for 3 to 4 minutes. Stir in shrimp. Cover and let sit off heat until shrimp are opaque and cooked through, 4 to 5 minutes. Stir in tomatoes and lime juice. Season with extra sugar, extra fish sauce and extra lime juice to taste.

Ladle soup into bowls of noodles; sprinkle with cilantro and Thai basil, if using. Serve, passing lime wedges and extra sliced Thai chiles, if using, separately. Serves 4-6.

From Dinner Tonight

 

Sun 22 Feb 2026

Baked Salmon Meatballs

Posted by Recipe Sleuth under New Finds
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This recipe from NYT Cooking mostly uses pantry ingredients and is a great weeknight supper. Combine canned salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest, salt and pepper. Form the mixture into balls and bake for about 10 minutes. You could also pan fry the salmon balls.

Avoiding Additives and Preservatives

I used Clover Leaf pink salmon, Hellmann’s mayo and homemade breadcrumbs. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked salmon meatballs

Ingredients:

4 (5-ounce/142-g) cans skinless and boneless salmon, drained

1 cup (250 ml) panko breadcrumbs

¼ cup (60 ml) mayonnaise (or olive oil)

1 large egg

¼ cup (60 ml) chopped fresh dill

1 garlic clove, grated

1 teaspoon (5 ml) smoked paprika

1 lemon, zested and cut into wedges

Salt and black pepper

Tartar sauce (optional), or other favourite sauce

Preparation:

Heat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

To a medium bowl, add the salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest and ½ teaspoon (2.5 ml) each of salt and black pepper. Mix until just combined.

Form the salmon mixture into 24 small balls (about 2 tablespoons/30 ml each) and place on the baking sheet. Bake meatballs for 10 minutes, until golden brown. Remove from the oven and let rest for 5 minutes.

Serve with lemon wedges and, if you like, tartar sauce or your desired dipping sauce on the side.

From NYT Cooking

 

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