New Finds

This recipe from Canadian Living is a lovely spring dinner. Sear salmon fillets and set aside. Cook potatoes, radishes and asparagus in wine and stock and season with tarragon. Return the salmon to the pan, cover and cook until the fish is cooked through. Cook’s note: I did not use peas, but they would be a great addition.

Avoiding Additives and Preservatives

I used a white wine from Frogpond Farm organic winery with a sulfite count lower than 10 parts per million. Imagine Organic stock is additive-free. Always use fresh lemon juice instead of concentrates.

Sear the salmon and set aside

Cook the vegetables

Return salmon to pan and cook until done

One-pot salmon with vegetables and tarragon


2 tablespoons (30 ml) olive oil, divided

4 skinless salmon fillets (about 5 oz / 140 g each)

2 shallots, finely chopped

12 oz (340 g) baby potatoes, cleaned (large ones halved)

½ cup (125 ml) dry white wine

1 bay leaf

1 cup (250 ml) sodium-reduced vegetable broth

1 bunch radishes, trimmed (large ones halved)

7 oz (200 g) small asparagus, trimmed and cut in 2-inch/5-cm pieces

2 tablespoons (30 ml) chopped fresh tarragon, divided

1 teaspoon (5 ml) grated lemon zest

1 tablespoon (15 ml) lemon juice

Salt and pepper

½ cup (125 ml) fresh or frozen peas

Lemon wedges (optional)


In large deep skillet, heat half the oil over medium heat. Add salmon fillets and cook, turning halfway through cooking time, until golden on both sides, about 5 minutes. Transfer fish to plate; set aside.

In same skillet, heat remaining oil over medium heat. Add shallots and cook, stirring occasionally, until softened, about 5 minutes.

Add potatoes, wine and bay leaf. Bring to boil and cook until wine has reduced by half, about 5 minutes. Add broth and bring to boil. Reduce heat to low, cover and cook until potatoes are tender-crisp, about 10 minutes.

Add radishes, asparagus, 1 tbsp (15 ml) tarragon, lemon zest and juice. Season with salt and pepper. Cover skillet and cook for 5 minutes.

Add peas and place reserved salmon on top of vegetables; continue cooking, covered, until fish flakes easily when tested with fork, 3 to 5 minutes. Discard bay leaf. Sprinkle with remaining tarragon and garnish with lemon wedges, if desired. Serves 4.

From Canadian Living

This tasty noodle and vegetable stir-fry from Half Baked Harvest is topped with roasted cashews tossed in hot sauce, soy sauce and honey. While the cashews are roasting, cook the noodles and make the sauce. Stir-fry the vegetables, add the ginger and then the sauce. Add the cooked noodles and garlic chili oil to the pan, cook for a few minutes and serve topped with the cashews and chopped scallions.

Avoiding Additives and Preservatives

Check to make sure the cashews and sesame seeds do not contain additives. I used No-Name raw cashews and raw sesame seeds, Simply Natural sriracha and tamari sauce. I used Marukan rice vinegar and substituted honey for the molasses. Use pure peanut butter and plain ramen noodles with no additives. Instead of purchased chili oil, I grated a clove of garlic and added it and ¼ tsp (1.25 ml) of hot pepper flakes to two tablespoons (30 ml) of canola oil.

Toss cashews with honey, sriracha and tamari and roast

Stir fry the vegetables

Add noodles and sauce

Top with roasted cashews and scallions and serve


½ cup (125 ml) raw cashews

2 teaspoons (10 ml) sriracha

½ cup (125 ml) plus 1 tablespoon (15 ml) low-sodium soy sauce or tamari

4 tablespoons honey (60 ml)

2 tablespoons (30 ml) rice vinegar

1 tablespoon (15 ml) creamy peanut butter

1 tablespoon (15 ml) molasses

Black pepper

8 ounces (226 g) ramen noodles, Chinese egg noodles, or rice noodles

2 tablespoons (30 ml) sesame or extra virgin olive oil

3 cups (750 ml) mixed stir fry vegetables (I used broccoli, pepper and onions)

2 tablespoons (30 ml) fresh grated ginger

1-2 tablespoons (15-30 ml) garlic chili oil

2 tablespoons (30 ml) raw sesame seeds

2 green onions, chopped


Preheat the oven to 400° F (204° C). Line a baking sheet with parchment. Spread the cashews out on the baking sheet and bake 5 minutes. Add the sriracha, 1 tablespoon (15 ml) soy sauce, 2 teaspoons (10 ml) honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.

Meanwhile, cook the noodles according to package directions, drain.

To make the sauce. In a jar, whisk together ½ cup (125 ml) soy sauce. 3 tablespoons (45 ml) honey, the rice vinegar, peanut butter, molasses and a big pinch of black pepper.

Heat the sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry until softened, about 5 minutes. Stir in the ginger, cook another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and chili garlic oil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles.

Serve the noodles topped with cashews and green onions. Serves 6.

From Half Baked Harvest

I love baked pasta and this one from Bon Appetit is especially good. Cook the pasta until it is slightly underdone and set aside. Cook leeks until tender and add anchovies, garlic, red pepper flakes and pepper. Add cream, Parmesan, peas and cooked pasta. Top with more cheese and bake for 25-30 minutes. Cook’s note: Even if you are not a fan of anchovies, I suggest you include them. They add a wonderful depth of flavour to this dish.

Avoiding Additives and Preservatives

I used Unico anchovies. Genuine Parmesan cheese has no additives – look for the name stamped on the rind.

Cook the leeks and add the anchovies, garlic and hot pepper flakes

Add cream and Parmesan

Add peas and cooked pasta

Bake until top is crisp and cream is bubbling around the edges

Baked leeks with pasta and anchovy cream


1 lb. (454 g) short pasta (such as rigatoni, penne, or conchiglie)

Kosher salt

¼ cup (60 ml) extra-virgin olive oil

3 large leeks (about 1½ lb./680 g), white and pale green parts only, trimmed, sliced ½-inch (1.25-cm) thick

15 oil-packed anchovies, drained (from a 1.5-oz./42 g tin)

6 garlic cloves, thinly sliced

1 tsp. (5 ml) mild red pepper flakes or ½ tsp. (2.5 ml) crushed red pepper flakes

Freshly ground black pepper

2 cups (500 ml) heavy cream

3 oz. (85 g) Parmesan, finely grated, plus more for serving

1 10-oz. (285 g) bag frozen baby peas, thawed in warm water, drained


Preheat oven to 400°F (204°C). Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain and set aside.

Meanwhile, heat oil in a large Dutch oven or large high-sided skillet over medium. Add leeks; season with a couple pinches of salt. Cover and cook, stirring occasionally, until tender and golden around the edges, 6–8 minutes. Uncover and add anchovies, garlic, red pepper flakes, and several grinds of black pepper. Cook, stirring occasionally, until anchovies are disintegrated and garlic is tender, about 5 minutes.

Add cream and 3 oz. (85 g) Parmesan. Bring to a simmer; season with salt and black pepper (it should taste a bit salty because the pasta will absorb some seasoning as it bakes). Add peas and reserved pasta and toss gently to coat; top with more Parmesan. Transfer pasta to oven; bake until top is crisp and cream is bubbling around the edges, 25–30 minutes. Let cool slightly before serving. Serves 4-6

From Bon Appetit

Honey, mustard, pretzels, avocado, Parmesan and bacon—what’s not to like about this chicken salad from Half Baked Harvest? Dredge chicken tenders in egg and coat with crushed pretzels and spices. While the chicken is baking, combine the greens, tomatoes, Parmesan, avocado and cooked bacon and make the honey-mustard dressing. Add the cooked chicken to the salad and top with the dressing.

Avoiding Additives and Preservatives

Look for pretzels without artificial ingredients and check the dried spices for colour and anti-caking agents. Use bacon preserved with celery salt instead of nitrites. Genuine Parmesan cheese (look for the name stamped on the rind) contains no additives or preservatives. I used President’s Choice Old-Fashioned Dijon mustard and omitted the tahini.

Dredge the chicken in egg and coat with crushed pretzels and spices

Add the cooked chicken to the salad and top with dressing


Chicken and salad

2 eggs beaten

1 pound (454 g) boneless chicken tenders

1 cup (250 ml) finely crushed salted pretzel twists

1 teaspoon (5 ml) chili powder

½ teaspoon (2.5 ml) garlic powder

½ teaspoon (2.5 ml) onion powder

½ teaspoon (2.5 ml) smoked paprika

¼ -½ teaspoon (1.75 – 2.5 ml)cayenne pepper

kosher salt and black pepper

Extra virgin olive oil, for brushing

6 cups (1.5 L) mixed greens

1 cup (250 ml) cherry tomatoes, halved

½ cup (125 ml) shaved Parmesan

1-2 avocados, diced

4 slices cooked thick cut bacon, crumbled

Honey-mustard dressing

¼ cup (60 ml) extra virgin olive oil

¼ cup (60 ml) honey

juice of 1 lemon

3 tablespoons (45 ml) Dijon mustard

2 tablespoons (30 ml) tahini

2 tablespoons (30 ml) apple cider vinegar

½ teaspoon (2.5 ml) cayenne pepper


Preheat the oven to 425° F (218° C). Line a baking sheet with parchment.

In a bowl, whisk the eggs. Add the chicken and toss to coat. Combine the pretzels, chili powder, garlic powder, onion powder, paprika, cayenne, and a pinch of pepper to a bowl.

Dredge the chicken through the crumbs, pressing to adhere. Place on the prepared baking sheet. Repeat with remaining chicken. Drizzle the chicken with olive oil. Bake for 15-20 minutes or until the chicken is cooked through.

To make the salad, Combine the greens, tomatoes, parmesan, avocados, and bacon in a salad bowl.

To make the dressing, combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

Toss the chicken in with the salad. Add a little of the dressing. Serves 4.

Half Baked Harvest

This recipe from Food and Wine calls for airline chicken breasts, which are skin-on boneless chicken breasts with the drumette attached. I couldn’t find them, so I used skin-on bone-in chicken thighs, which worked just fine. Brown the chicken and set it aside. Cook carrots, oyster mushrooms, small turnips or radishes with butter and herbs and then add scallions and the chicken to the pan. Roast until the chicken is done and then remove it and the vegetables from the pan. While the chicken rests, add wine, herbs and chicken stock to the pan and simmer to reduce it. Add butter. Season the sauce and serve it over the chicken and vegetables.

Avoiding Additives and Preservatives

Look for butter that contains only cream, with no colour added. I used wine from Frogpond Farm, which has a sulfite level of less than 10 parts per million. Imagine Organic chicken stock is additive-free.

This recipes uses a combination of oyster mushrooms, radishes, carrots and onions

Brown the chicken and set aside

Cook the vegetables with rosemary sprigs

Add the chicken and onions to the pan and roast until done

While the chicken rests, make a quick sauce

Serve the chicken and vegetables with the sauce


4 (10-ounce/283 g) skin-on airline chicken breasts or skin-on bone-in chicken breasts or thighs

1 ½ teaspoons (7.5 ml) kosher salt, divided, plus more to taste

¾ teaspoon (3.5 ml) black pepper, divided

1 tablespoon (15 ml) olive oil

6 small carrots, sliced diagonally into 1-inch (2.54-cm) pieces (about 1 ½ cups/375 ml)

8 ounces (226 g) fresh oyster mushrooms, halved

6 small hakurei turnips or radishes, trimmed and quartered (about 1 cup/250 ml)

3 tablespoons (45 ml) unsalted butter, cut into pieces, divided

6 rosemary and thyme sprigs, divided

2 spring onions, or 4 scallions, cut into 2-inch (5-cm) pieces (about 1 cup/250 ml)

¼ cup (60 ml) rosé wine

½ cup (125 ml) unsalted chicken stock

2 tablespoons (30 ml) chopped fresh flat-leaf parsley


Preheat oven to 425°F (218°C). Sprinkle chicken evenly with 1 ¼  teaspoons (6.25 ml) salt and ½ teaspoon (2.5 ml) pepper. Heat oil in a 12-inch (30-cm) ovenproof skillet over medium. Cook chicken, skin side down, until skin is golden brown and crispy, 15 to 18 minutes. Transfer to a plate. Reserve drippings in skillet.

Increase heat to high. Add carrots, mushrooms, turnips, 1 tablespoon (15 ml) butter, 3 herb sprigs, remaining ¼ teaspoon (1.25 ml) salt, and remaining ¼ teaspoon (1.25 ml) pepper; stir to combine. Cook, stirring occasionally, until browned, about 6 minutes. Add onions and chicken, skin side up. Transfer skillet to preheated oven. Roast until a thermometer inserted in thickest portion of chicken registers 160°F (71°C), 18 to 20 minutes. Using a slotted spoon, divide chicken and vegetables among 4 plates; reserve drippings in skillet.

Return skillet to heat over high. Add rosé and remaining 3 herb sprigs; cook, undisturbed, 2 minutes. Add stock, and bring to a simmer over high. Simmer until reduced by one-third, 2 to 3 minutes. Stir in parsley and remaining 2 tablespoons butter; season to taste with salt. Pour sauce over chicken and vegetables. Serves 4.

From Food and Wine

This sheet-pan meal uses fresh sausage to create meatballs that are roasted along with cherry tomatoes, broccoli and mushrooms. Serve the sausage and vegetables with garlic bread and Parmesan cheese.

Avoiding Additives and Preservatives

Check the dried spices to ensure they don’t contain colour or anti-caking agents. I use Free From sausages and Ace Bakery bread. Genuine Parmesan, which has the name stamped on the rind, is additive-free.

Toss ingredients on sheet pan

Roast until sausage is cooked and vegetables are tender

Serve with bread to soak up all the juices


1 pint (500 ml) grape or cherry tomatoes, halved

1 head broccoli florets or 2 bunches broccolini, trimmed and cut into 1-inch (2.54-cm) pieces (about 4 cups/1 L)

½ pound (226 g) cremini mushrooms, trimmed and sliced (about 3 cups/750 ml)

¼ cup (60 ml) olive oil, plus more as needed

1 ½ teaspoons (7.5 ml) dried oregano

1 teaspoon (5 ml) red-pepper flakes

Kosher salt

¾ pound (340 g) bulk spicy or sweet Italian sausage (or fresh sausages removed from casing)

¼ cup (60 ml) plus 2 tablespoons (30 ml) grated Parmesan, plus more for serving

1 loaf soft Italian bread, split lengthwise

3 to 5 small garlic cloves, grated or minced


Heat the oven to 400 degrees F (204 C) with one rack in the lower third and one in the upper. On one sheet pan, combine the tomatoes, broccoli and mushrooms with ¼ cup (60 ml) oil. Season with 1 teaspoon (5 ml) oregano, ½ teaspoon (2.5 ml) red-pepper flakes and salt to taste. Toss to combine, then arrange the tomatoes so they are cut-side up. Roll the sausage into 1-inch (2.54-cm) balls. (There should be about 30.)

Distribute them around the vegetables. Sprinkle the entire sheet pan with 2 tablespoons (30 ml) Parmesan. Roast for 15 minutes.

Meanwhile, brush the cut sides of the bread with about 2 to 3 tablespoons (30 to 45 ml) of oil. Spread the grated garlic on the bread, then sprinkle with the remaining ½ teaspoon (2.5 ml) red-pepper flakes, ½ teaspoon (2.5 ml) oregano and salt to taste. Cut into 3- to 4-inch (7.6- to 10-cm) pieces. Grease another sheet pan with olive oil, then place the bread on the pan, cut-side up.

After 15 minutes, gently shake the pan to flip the meatballs. Sprinkle the entire pan with the remaining ¼ cup (60 ml) Parmesan, concentrating your efforts on the tomatoes and the empty pan edges so that some Parmesan has room to crisp. Return the meatball sheet pan to the lowest rack and place the bread sheet pan on the higher rack. Roast until the bread is golden at the edges, the broccoli tips are crispy and the meatballs are cooked through, 7 to 10 minutes. (If the broccoli and meatballs need a little more time, remove the bread from the oven, cover loosely with foil and continue to roast the other sheet pan for 5 more minutes.)

Use a wooden spoon or spatula to scrape up any cheese that has stuck to the bottom of the pan. Serve everything with the garlic bread and more grated cheese. Serves 4.

From NYT Cooking

This one-pan recipe from NYT Cooking combines chicken, onions, peppers, black beans, tomatoes and rice. Sear the chicken and set aside while you sauté the onions and peppers. Add hot chiles, spices, black beans and cherry tomatoes. Sprinkle uncooked rice on top, add boiling stock and return the chicken to the pan. Bake for about 40 minutes and serve with your toppings of choice. Cook’s note: If you have one, use a 12-inch (30-cm) cast iron skillet.

Avoiding Additives and Preservatives

I use Imagine organic chicken stock, which is additive-free. Check dried spices for colour and anti-caking agents. Blue Menu black beans are additive-free.

Brown the chicken and set aside

Cook the onions and peppers

Add black beans, tomatoes, rice and stock; return chicken to pan and roast until done


8 bone-in, skin-on chicken thighs

Flaky sea salt and black pepper

2 tablespoons (30 ml) extra-virgin olive oil or peanut oil

1 large yellow or white onion, chopped

2 green or red bell peppers, halved, seeded and sliced

2 ½ cups (625 ml) chicken stock

2 red Fresno chiles or jalapeños, halved, seeded and chopped

1 (3-inch/7.6-cm) cinnamon stick, broken in half

3 garlic cloves, finely grated

1 teaspoon (5 ml) ground cumin

1 (15-ounce/425-g/443 ml) can black beans, rinsed

⅓ pound (150 g) cherry tomatoes, halved

1 cup (250 ml) basmati rice, rinsed in a sieve until the water runs clear

3 tablespoons (45 ml) chopped cilantro leaves

Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving


Heat the oven to 375 degrees F (190 C). Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch (30-cm) ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.

In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It’s important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.

Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper). Serves 4.

From NYT Cooking

I love spaghetti carbonara and this recipe from Alison Roman yields great results. Thick guanciale or pancetta works best for this version, although you can use bacon. Brown the meat and set aside. Whisk together egg, egg yolk, garlic, cheese, salt and pepper. Cook the pasta and while still underdone, transfer to skillet with some of the pasta water. Cook for about a minute, add egg and cheese mixture and toss until the sauce emulsifies. Serve topped with black pepper, cheese and the crispy meat.

Avoiding Additives and Preservatives

Look for pork without additives, preserved with celery salt – I used President’s Choice pancetta. Genuine Parmesan cheese contains no colour additives or preservatives – look for the name of the cheese stamped on the rind.

Brown the pancetta and set aside

Alison Roman's spaghetti carbonara


1 tablespoon (15 ml) olive oil

A slice of guanciale or pancetta or bacon, about ¼ inch (0.6 cm) thick, cut into ¼-inch (0.6-cm) pieces (about 2 oz/55g)

A handful of spaghetti (about 3 ounces/85 g)

Kosher salt

1 large egg

1 large egg yolk

1 garlic clove, finely grated (optional)

About ½ cup (125 ml) finely grated parmesan and/or pecorino cheese, plus more for grating on top

Freshly ground black pepper


Heat olive oil and guanciale or pancetta in a medium skillet over medium heat until most of the fat has started rendering out and the meat starts to brown, 4–6 minutes. Remove from heat and using a spoon, transfer the meat to a small bowl, leaving the fat behind.

Meanwhile, whisk egg, egg yolk, garlic, and ½ cup (125 ml) cheese in a medium bowl. Season with a little salt and lots of black pepper.

Cook pasta in a medium pot of salted boiling water about halfway through (it should be malleable but still just before al dente).

Return the skillet with the fat to medium heat and using tongs, place the pasta in the skillet (this means you don’t have to drain the pasta and worry about reserving the pasta water, it just stays in the pot), and add in about ½ cup (125 ml) pasta water, swirling to scrape up all the sticky, porky bits. Cook here for a minute or so.

Whisk in ¾ cup (187 ml) pasta water to the egg/cheese mixture and then add pasta to that bowl, using your tongs to toss, toss, toss.

Return the pasta and all the sauce to the skillet over medium heat (it will look watery and soupy). Cook the pasta and continue to toss, moving the skillet and the pasta, letting the sauce come together and become totally emulsified and creamy. If you notice any bits of scrambled eggs, your heat is too high — remove it from the heat and let it cool before continuing.

Just before it looks thick enough, remove it from the heat, and yeah, keep tossing. Toss it! Add more pasta water if it’s looking a bit dry (this pasta goes from saucy to sticky very quickly, pasta water will keep you saucy).

Transfer it to a bowl or eating vessel of your choice. Top with more black pepper, parmesan cheese, and a sprinkle of the crisp pancetta. Serves 1.

From Alison Roman

This delicious recipe from NYT Cooking is a popular Senegalese dish of chicken, onions and peppers. Marinate the chicken in a mixture of scallions, thyme, vinegar, lime juice and oil. Brown the chicken and set aside. Then cook the onions, adding peppers, garlic, ginger, bay leaves and mustard once the onions have started to brown. Return the chicken to the pan, add some water and simmer until it is cooked through and tender. Cook’s note: I served this with asparagus instead of rice.

Avoiding Additives and Preservatives

Use freshly squeezed lime juice; concentrates contain sodium benzoate. I use President’s Choice Old-Fashioned Dijon mustard.

Brown the chicken and set aside

Cook the onions until they start to brown

Add the peppers and seasoning

Return chicken to the pan and cook until done

Chicken Yassa


4 bone-in, skin-on chicken legs (2 ½ to 3 pounds/1.13 to 1.36 kg)

4 scallions, trimmed, whites and greens finely chopped

2 tablespoons (30 ml) fresh thyme, finely chopped (or 2 teaspoons/10 ml dried)

1 tablespoon (15 ml) white vinegar or apple cider vinegar

½ cup (125 ml) lime juice (from 3 or 4 limes), plus more as needed

4 tablespoons (60 ml) peanut, vegetable or canola oil, plus more as needed

Kosher salt and black pepper

2 pounds (900 g) yellow onions, halved and sliced ½-inch (1.27-cm) thick

1 green bell pepper, halved, seeded and cut into thin matchsticks

1 whole Scotch bonnet chile, poked with a fork (or 1 whole habanero chile, 1 to 2 minced jalapeños, or ½ to 1 teaspoon/2.5 to 5 ml red-pepper flakes)

4 garlic cloves, finely chopped

4 teaspoons (20 ml) finely chopped fresh ginger

3 fresh or dried bay leaves

2 teaspoons (10 ml) Dijon mustard (optional)

Cooked rice, for serving


In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, ¼ cup (60 ml) lime juice and 1 tablespoon (15 ml) oil. Marinate in the fridge for at least 2 hours or up to 24 hours.

If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon (15 ml) oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper.

Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.

Meanwhile, in a large pot, heat the remaining 3 tablespoons (45 ml) oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.

Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons (15-30 ml) of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another ¼ cup (60 ml) lime juice, and season with 1 tablespoon (15 ml) salt and 2 teaspoons (10 ml) pepper.

Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup (250 ml) water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.

Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top. Serves 4.

From NYT Cooking

If you are trying to eat more meatless meals, try this hearty cheesy white bean-tomato bake from Cooking NYT. Fry some sliced garlic, stir in tomato paste, add canned white beans, water and seasoning. Sprinkle cheese on top and bake for about 10 minutes. To brown the top, broil for a minute or two.

Avoiding Additives and Preservatives

I used No Name tomato paste and Blue Menu white kidney beans. No Name pizza mozzarella cheese is additive- and colour-free.

Layer ingredients and bake

Broil for a minute or two to brown the top


¼ cup (60 ml) extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons (45 ml) tomato paste

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

½ cup (125 ml) boiling water

Kosher salt and black pepper

⅓ pound (150 g) mozzarella, coarsely grated (about 1 1/3 cups/335 ml)


Heat the oven to 475 degrees F(246 C). In a 10-inch (25-cm) ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. Serves 4.

From Cooking NYT

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