Archive for December, 2016

Even if you don’t want to make the pork chops in this recipe, be sure to try the roasted peppers and onion, which are tossed with oil and herbs, topped with feta cheese and roasted until tender. They are delicious! The pork chops are also great — just be sure not to overcook them.

Avoiding Additives and Preservatives

Check the labels of the Italian herb seasoning and feta to make sure they don’t contain colour or preservatives. Look for a brand of balsamic vinegar that contains only naturally occurring sulfites. I use PC old-fashioned Dijon mustard, which is all-natural.

Toss peppers and onion with herbs and oil, top with feta and roast

Sprinkle chops with salt and pepper before cooking

Honey balsamic pork chops with roasted peppers


1 red onion, cut in 2-inch (5 cm) pieces

2 red peppers, cut in 2-inch (5 cm) pieces

4 teaspoons (20 ml) olive oil

1 ½ teaspoon (7.5 ml) Italian herb seasoning

½ teaspoon (2.5 ml) salt and pepper

1/3 cup cubed feta cheese (about 50 g)

2 tablespoons (30 ml) liquid honey

1 tablespoon (15 ml) balsamic vinegar

2 cloves garlic, finely grated or pressed

2 teaspoons (10 ml) Dijon mustard

4 bone-in centre-in pork loin chops (about 850 g total)

2 tablespoons (30 ml) chopped fresh parsley


In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F (218°C) oven, turning once, until veggies are tender and golden, about 20 minutes.

Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes.

Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.

Divide pork and vegetables among 4 serving plates; sprinkle with parsley. Serves 4.

From Canadian Living

If you’re tired of your roast chicken recipe, try this new take on it from Food and Wine. Remove the backbone of the chicken, flatten it and brown, skin-side down, in a skillet on top of the stove. Then roast it in the oven. Meanwhile, roast carrots and mushrooms and toss with farro, a hearty grain similar to barley.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and make sure the nuts do not contain preservatives.

Remove backbone from chicken, flatten and brown, skin-side down

Toss vegetables together and roast

Roast chicken in oven and let it rest before carving

Mix roasted vegetables with cooked farro

Pan-roasted chicken with warm farro salad


One 4-pound (1.8-kg) whole chicken, backbone removed and chicken cut in half

5 tablespoons (75 ml) extra-virgin olive oil

Kosher salt and pepper

2 tablespoons (30 ml) unsalted butter

3 sage sprigs

½ pound (226 g) small (not baby) carrots

1 pound (454 g) mixed mushrooms, chopped, any tough stems discarded

1 ½ cups (375 ml) farro

1 tablespoon (15 ml) fresh lemon juice, plus wedges for serving

½ cup (125 ml) chopped toasted hazelnuts

Chopped parsley, for garnish


Preheat the oven to 450° F (232° C) Set racks in the middle and lower thirds of the oven. Rub the chicken all over with 2 tablespoons (30 ml) of the olive oil and season with salt and pepper. In a large cast-iron skillet, melt the butter. Add the sage sprigs, then add the chicken, skin side down, and cook over moderately high heat until golden, about 5 minutes. Turn the chicken over and roast in the middle of the oven for about 40 minutes, basting occasionally, until cooked through.

Transfer the chicken to a cutting board and let rest for 10 minutes. Reserve the pan juices but discard the sage.

While the chicken is cooking, on a rimmed baking sheet, toss the carrots and mushrooms with the remaining 3 tablespoons (45 ml) of olive oil; season with salt and pepper. Roast the vegetables on the lower rack of the oven until golden and tender, about 20 minutes. Let cool slightly, then slice the carrots. Transfer the carrots and mushrooms to a large bowl.

Meanwhile, in a medium saucepan of salted boiling water, cook the farro until al dente, 15 to 20 minutes. Drain well. Add the farro to the vegetables along with the lemon juice, half of the hazelnuts and ½ cup (125 ml) of the reserved chicken pan juices; mix well. Transfer to plates, top with the remaining hazelnuts and garnish with parsley. Carve the chicken and serve it with the farro and lemon wedges. Serves 4.

From Food and Wine