Eye for a Recipe

I was a bit skeptical about this recipe from the May 2016 issue of Martha Stewart Living because the entire dish is cooked under the broiler — a part of my oven I don’t use very often. I was pleasantly surprised by the finished dish, which was an excellent one-dish meal, but it did take much longer to cook than the recipe indicated.

Avoiding Additives and Preservatives

I used Imagine organic chicken stock, which has no artificial ingredients.

Slice leeks

Place leeks, potatoes and stock in ovenproof pan and broil until tender-crisp

Add chicken and broil until cooked through, turning once

Add spinach

Stir in spinach until it wilts

Broiled skillet chicken with leeks, potatoes and spinach

Ingredients:

2 leeks, white and light-green parts only, cut into ½ -inch (1.27 cm) rounds, washed well

1 pound (500 g) baby yellow potatoes, cut into ¼ -inch (0.63 cm) rounds

1 cup (250 ml) low-sodium chicken broth

3 tablespoons (45 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper

8 bone-in, skin-on chicken thighs (2 ½ pounds/1.13.kg total)

2 teaspoons (10 ml) coriander seeds, toasted and crushed

1 lemon, cut into 6 wedges

1 bunch spinach, thick stems removed (about 6 cups/1.5 L)

Preparation:

Preheat broiler with rack 8 inches (20 cm) from heating element. Combine leeks, potatoes, broth, and 2 tablespoons (30 ml) oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes (I cooked the vegetables about 15 minutes).

Meanwhile, rub chicken with remaining 1 tablespoon (15 ml) oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes (I broiled for 15). Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees F (74 C), 10 to 12 minutes more (I cooked for at least 20 minutes).

Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices. Serves 4.

From the May 2016 issue of Martha Stewart Living

These shrimp pancakes from Chatelaine are easy to make and fun to eat. Make a batter, stir in cooked shrimp, cabbage and scallions, and fry until set and browned. Serve with a spicy soy vinegar.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, which contains preservatives. I used Marukan rice vinegar and Tabasco sauce instead of sriracha. Check the ingredients on the canola oil – some brands contain preservatives. Look for frozen shrimp with only salt added.

Cook shrimp and cut in half if large

Whisk batter ingredients together

Add shrimp and cabbage

Spoon into frying pan

Fry until tender and golden

Ingredients:

2 tbsp (30 ml) soy sauce, divided

1 tbsp (15 ml) rice vinegar

1 tbsp (15 ml) sriracha

1 egg

1½ cups (375 ml) water

¼ cup (60 ml) canola oil, divided

1½ cups (375 ml) all-purpose flour

1 tsp (5 ml) baking powder

¼ tsp (1 ml) salt

3 cups (750 ml) very thinly sliced napa cabbage

340 g (12 oz) smalled cooked shrimp

1 bunch green onions, finely chopped

Preparation:

Whisk 1 tbsp (15 ml) soy with vinegar and sriracha in a small bowl. Set aside.

Whisk egg with water, 2 tbsp (30 ml) oil and remaining 1 tbsp (15 ml) soy in a large bowl. Whisk in flour, baking powder and salt until smooth. Stir in cabbage and shrimp. Reserve 2 tbsp (30 ml) green onions. Stir in remaining green onions.

Heat an extra-large non-stick frying pan over medium-high. Add 1 tbsp (15 ml) oil. Scoop heaping 1/3-cup (75 ml) portions of batter into pan, pressing to flatten slightly. Reduce heat to medium. Cook until the bottom is set and golden, 3 to 4 min, then flip. Cook until edges start to crisp, 3 more min. Transfer to a plate. Repeat with remaining oil and batter. Sprinkle with remaining green onions. Serve with vinegar. Serves 4.

From Chatelaine

This beef stir-fry from Cook’s Illustrated includes some great tips to make sure the beef is tender. Soak the meat briefly in a mild baking soda solution and add cornstarch to the marinade, then sear over high heat. It is important not to crowd the pan; otherwise the beef will steam, not sear.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce and a preservative-free rice vinegar, such as Marukan. Check the label on the sesame oil to make sure it is free of additives. I cannot find oyster sauce made without preservatives, so I make my own; the recipe is below.

Marinate the beef

Sear the beef and set aside

Stir fry the peppers and set aside

Stir fry the garlic, ginger and scallion whites

Add peppers and beef back to the pan

Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Ingredients:

1 tablespoon (15 ml) plus ¼ cup (60 ml) water

¼ teaspoon (1 ml) baking soda

1 pound (500 g) flank steak, trimmed, cut into 2- to 2 ½-inch (5-6.4 cm) strips with grain, each strip cut crosswise against grain into ¼-inch-thick (0.64 cm) slices

3 tablespoons (45 ml) soy sauce

3 tablespoons (45 ml) dry sherry or Chinese rice wine

3 teaspoons (15 ml) cornstarch

2 ½ teaspoons (12 ml) packed light brown sugar

1 tablespoon (15 ml) oyster sauce (see recipe below)

2 teaspoons (10 ml) rice vinegar

1 ½ (7 ml) teaspoons toasted sesame oil

2 teaspoons (10 ml) coarsely ground pepper

3 tablespoons (45 ml) plus 1 teaspoon (5 ml) vegetable oil

1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide (0.64 cm) strips

1 green bell pepper, stemmed, seeded, and cut into ¼-inch-wide (0.64 cm) strips

6 scallions, white parts sliced thin on bias, green parts cut into 2-inch (5 cm) pieces

3 garlic cloves, minced

1 tablespoon (15 ml) grated fresh ginger

Oyster Sauce

1 ½ tablespoons (25 ml) soy sauce

1 tablespoon (15 ml) sugar

1 ½ teaspoons (7 ml) cornstarch

Preparation:

The vegetables and aromatics can be prepared while the beef is marinating. Serve with steamed white rice.

Combine 1 tablespoon (15 ml) water and baking soda in medium bowl. Add beef and toss to coat. Let sit at room temperature for 5 minutes.

Whisk 1 tablespoon (15 ml) soy sauce, 1 tablespoon (15 ml) sherry, 1½ teaspoons (7 ml) cornstarch, and ½ teaspoon (2 ml) sugar together in small bowl. Add soy sauce mixture to beef, stir to coat, and let sit at room temperature for 15 to 30 minutes.

Whisk remaining ¼ cup (60 mo) water, remaining 2 tablespoons (30 mo) soy sauce, remaining 2 tablespoons (30 ml) sherry, remaining 1½ teaspoons (7 ml) cornstarch, remaining 2 teaspoons (10 ml) sugar, oyster sauce, vinegar, sesame oil, and pepper together in second bowl.

Heat 2 teaspoons (10 ml) vegetable oil in 12-inch (30 cm) nonstick skillet over high heat until just smoking. Add half of beef in single layer. Cook without stirring for 1 minute. Continue to cook, stirring occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl. Repeat with remaining beef and 2 teaspoons vegetable oil.

Return skillet to high heat, add 2 teaspoons (10 ml) vegetable oil, and heat until beginning to smoke. Add bell peppers and scallion greens and cook, stirring occasionally, until vegetables are spotty brown and crisp-tender, about 4 minutes. Transfer vegetables to bowl with beef.

Return now-empty skillet to medium-high heat and add remaining 4 teaspoons (20 ml) vegetable oil, scallion whites, garlic, and ginger. Cook, stirring frequently, until lightly browned, about 2 minutes. Return beef and vegetables to skillet and stir to combine.

Whisk sauce to recombine. Add to skillet and cook, stirring constantly, until sauce has thickened, about 30 seconds. Serve immediately. Serves 4.

From Cook’s Illustrated

This quick and tasty dish from Martha Stewart is cooks in one pan on top of the stove. Brown the chicken and set it aside, then sauté garlic, artichokes and olives. Stir in stock and thinly sliced lemon, return the chicken to the pan and cook until the chicken is done. Cook’s Note: If you can’t find frozen artichoke hearts, the jarred marinated ones work just fine.

Avoiding Additives and Preservatives

Make sure the artichoke hearts and olives are additive free. I use Imagine Organic chicken stock.

Brown the chicken

Sauté the olives and artichokes

Add the stock and lemons, return chicken to pan and simmer until done

Braised chicken with artichokes, olives and lemon

Ingredients:

1 whole chicken (3 ½ pounds/1.6 kg), cut into 8 pieces and patted dry

Coarse salt and freshly ground pepper

2 tablespoons (30 ml) extra-virgin olive oil

12 cloves garlic, peeled and lightly smashed

9 ounces (255 g) frozen artichoke hearts, thawed and halved

6 ounces (170 g) green olives, such as Castelvetrano (1 cup/250 ml)

1 tablespoon (15 ml) chopped fresh oregano, plus leaves for serving

2 tablespoons (30 ml) all-purpose flour

2 cups (500 ml) low-sodium chicken broth

1 small lemon, sliced into paper-thin rounds

Cooked orzo, for serving

Preparation:

Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high. Add oil, then chicken, skin-side down, in a single layer. Cook, turning, until browned, 12 to 15 minutes. Transfer to a plate.

Reduce heat to medium. Add garlic and artichokes; cook until golden brown in places, 5 to 7 minutes. Add olives, oregano, and flour; cook, stirring constantly, 30 seconds. Stir in broth and lemon, scraping browned bits from bottom of pan. Return chicken, skin side up, and any juices to pan; bring to a simmer. Partially cover, reduce heat to low, and simmer until a thermometer inserted in thickest part of chicken (without touching bone) registers 165 degrees F (74 C), 10 to 12 minutes. Remove lid; continue simmering until sauce thickens slightly. Serve over orzo, sprinkled with oregano leaves. Serves 4.

From Martha Stewart Living