Archive for August, 2011

This new find from the September 2011 issue of Everyday Food is a perfect weeknight meal. Grill chicken breasts and onion slices, basting them toward the end of cooking with a tasty honey-mustard sauce.

Baste grilled chicken with honey-mustard sauce

Here’s a trick for grilling onions so that the rings don’t separate and fall through the barbecue rack when you flip them: Secure the rings with toothpicks or bamboo skewers. I use 2 toothpicks for each slice; just insert them on opposite sides of the slice. Be sure to remove the toothpicks before serving.

Grilling brings out the sweetness of onions

Serve with a spinach and tomato salad dressed with sherry vinegar and olive oil. If you don’t have sherry vinegar, use balsamic or rice vinegar.

Toss spinach and tomatoes with a light vinaigrette

To avoid additives and preservatives in this recipe, use mustard and vinegar that do not contain sodium benzoate or sulfites.

Grilled honey-mustard chicken with onion and spinach salad


1 tablespoon vegetable oil, plus more for brushing

4 tablespoons plus 1 ½ teaspoons Dijon mustard

2 tablespoons plus ½ teaspoon honey

4 boneless, skinless chicken breasts (2 pounds total)

Coarse salt and ground pepper

2 medium yellow onions, cut into ½ -inch rounds

1 tablespoon sherry vinegar

2 tablespoons extra-virgin olive oil

5 cups baby spinach (5 ounces)

2 medium tomatoes, cut into wedges


Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Season chicken with salt and pepper. Grill until browned and cooked through, 12 to 15 minutes, flipping once. Brush with half the remaining honey mustard and cook 1 minute. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut chicken breasts into thin slices and transfer to a serving platter.

Brush onions with vegetable oil, season with salt and pepper, and grill until browned and tender, 7 to 9 minutes, flipping once. Brush onions with remaining honey mustard and cook 1 minute. Transfer onions to serving platter.

In a medium bowl, whisk together ½ teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add spinach and tomatoes and toss to combine. Serve salad alongside sliced chicken and onions.

From the September 2011 issue of Everyday Food

This isn’t so much a recipe as a salute to the lovely tomatoes from Bill’s garden. They are ripening now – the sweet cherry ones on the deck, and the field tomatoes and plum tomatoes in the garden. Most of the latter will be used to make Bill’s salsa (see the September 19, 2010 post for the recipe). But I also steal a few to slice for sandwiches and for salads topped with balsamic vinegar, olive oil, sea salt, pepper, bocconcini cheese and fresh basil. There is nothing better (except, maybe, when I use slightly warmed chevre instead of the bocconcini).

Enjoy the harvest.

Tomatoes topped with bocconcini and basil

I’m always on the lookout for recipes that call for chicken thighs. They are moist, tasty and usually much cheaper than chicken breasts. This recipe from the June 2011 issue of Canadian Living calls for skinless, boneless chicken thighs, but I think it would also work well with skinless, boneless chicken breasts.

The chicken is tossed in an Asian-inspired marinade, grilled, and basted for the last few minutes until it is glazed. It is served with a delicious cucumber salad that takes no time at all to make.

Marinate the chicken for 10 minutes

Grill, turning once

Basting the chicken for its last few minutes on the grill creates a delicious, sticky glaze

Sticky glazed grilled chicken with cucumber salad

To avoid additives and preservatives in this recipe, use fresh lime juice, tamari sauce and sesame oil without artificial ingredients. Rice vinegar is used in the salad dressing; I prefer the flavour of Marukan seasoned rice vinegar.



1/4 liquid honey
2  tbsp lime juice
2 tbsp sodium-reduced tamari soy sauce
1  tbsp sesame oil
2 cloves garlic, minced
2 tsp grated fresh ginger
8 boneless skinless chicken thighs
1 tbsp toasted sesame seedstoasted sesame seeds

Cucumber Salad

1/3 cup rice vinegar
2 tsp liquid honey
1 tsp sesame oil
1/4 tsp hot pepper flakes
1/4 tsp salt
1 English cucumber, thinly sliced diagonally
2 green onions, thinly sliced


In large bowl, combine honey, lime juice, tamari sauce, sesame oil, garlic and ginger; remove 3 tbsp and set aside. Add chicken to bowl, turning to coat; marinate for 10 minutes.

Cucumber Salad: Meanwhile, in large bowl, whisk together vinegar, honey, sesame oil, hot pepper flakes and salt. Add cucumber and mix until coated; set aside in refrigerator.

Place chicken on greased grill over medium heat; close lid and grill, turning once and brushing with reserved marinade in final 2 minutes, until juices run clear when chicken is pierced, about 10 minutes.

Stir green onions into salad. Sprinkle sesame seeds over salad and chicken. Serves 4.

From the June 2011 issue of Canadian Living

This recipe from the June 2011 issue of Bon Appetit is fun to make and perfect for outdoor dining. First, season water with onion, garlic, lemon and spices and simmer to make a delicious stock. Add shrimp, still in their shells, and simmer for three minutes.

Season water with onion, garlic and spices

Simmer the stock before adding shrimp

To ensure the shrimp stop cooking, but still spend enough time in the stock to absorb its flavours, add ice cubes!

Ice cubes stop the shrimp from overcooking

Now that the late summer harvest is at its peak, serve these delicious shrimp with corn on the cob, boiled potatoes and sliced tomatoes with fresh basil.

Eat these delicious shrimp in the shell with your hands

Serve with corn on the cob

To avoid additive and preservatives in this recipe, use an all-natural hot sauce, such as Tabasco original sauce.


2 onions, halved crosswise

1 head of garlic, halved crosswise

5 whole cloves

3 bay leaves

2 tablespoons kosher salt

1 tablespoon coriander seeds

4 teaspoons yellow mustard seeds

2 teaspoons dill seeds

2 teaspoons whole allspice

1 teaspoon black peppercorns

1 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1 lemon, halved

5 dashes (or more) hot pepper sauce

1 1/2 pounds unpeeled large shrimp (about 30)


Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.

Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired. Serves four.

From the June 2011 issue of Bon Appetit

Pasta salads and summer just go together, and this recipe from Canadian Living has been a favourite of ours for years. It goes well with grilled meats and can be served as vegetarian entrée. It serves a crowd and – best of all – it can be made ahead.

Toss the cooked pasta with half the dressing and let it cool

Add tomatoes, onion, parsley, olives, cucumber and feta cheese

To avoid additives and preservatives in this recipe, be sure to use fresh lemon juice. Check the ingredients on the anchovy paste, black olives and feta to be sure they are free of colour and preservatives.

This delicious salad can be made a day in advance


8 cups farfalle (bow tie pasta)

½ cup extra virgin olive oil

1/3 cup lemon juice

1 tbsp anchovy paste (comes in a tube; available at fish stores; keep in fridge)

2 cloves garlic, minced

1 tsp dried oregano

Pinch each salt and pepper

1 small cucumber

2 cups small cherry tomatoes

1 cup small black olives (I use kalamata)

1 cup chopped red onion

½ cup chopped fresh parsely

1 cup crumbled feta cheese (about 4 oz)


In large pot of boiling salted water, cook farfalle for 8 to 12 minutes until tender but firm; drain well. Meanwhile, whisk together oil, lemon juice, anchovy paste, garlic, oregano, salt and pepper; toss half with pasta. Let cool to room temperature, stirring occasionally.

Cut cucumber in half lengthwise. Scoop out seeds and thinly slice crosswise. Add to pasta along with tomatoes, olives, onion, parsley and remaining dressing; toss to coat well. Gently stir in feta cheese. Salad can be served right away or covered and refrigerated for up to 1 day. Serves 8-10.

From the Canadian Living Pasta Cookbook

This new find from the June 2011 issue of Everyday Food is another quick, easy and tasty dish that minimizes the time you spend in a hot kitchen. Cube a pork tenderloin, place the cubes on skewers with snap peas (or snow peas, which I used) and scallions and grill. Just before the kebabs are done, brush them with a ginger-hoisin sauce.

Place cubed pork tenderloin on skewers with snow peas and scallions

The kebabs are brushed with a ginger-hoisin glaze for the last few minutes of cooking

I have never been able to find hoisin sauce that does not contain additives or preservatives, so I make my own (you can find the recipe under my November 28, 2010 post about Kung Pao Shrimp). To avoid other additives and preservatives in this recipe, use tamari instead of soy sauce.


1/4 cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece)

1 tablespoon rice vinegar

1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices or cubes

5 scallions, cut into 2-inch pieces

1/2 pound snap peas, trimmed


Heat a grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.

Alternately thread pork tenderloin, scallions, and snap peas onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.

From the June 2011 issue of Everyday Food