Eye for a Recipe

In this yummy dish from Canadian Living, quinoa is tossed with a spicy peanut dressing and topped with cooked shrimp, veggies, greens and garnishes. For more heat, add a hot chili.

Avoiding Additives and Preservatives

I used tamari instead of soy sauce and Simply Natural sriracha instead of the chili paste. Look for frozen shrimp with just salt as a preservative.

Make the spicy peanut dressing

Stir fry the shrimp

Assemble the vegetables

Cook the quinoa and toss with some of the dressing

Peanut shrimp crunch bowls

Ingredients:

Spicy peanut dressing

1/3 cup (85 ml) natural peanut butter

3 tablespoons (45 ml) white vinegar

4 teaspoons (20 ml) sodium-reduced soy sauce

4 teaspoons (20 ml) Asian chili paste (such as sambal oelek)

¼ teaspoon (1.25 ml) each salt and pepper

Bowls

1 cup (250 ml) red quinoa , rinsed

2 teaspoons (10 ml) canola oil

400 g (14 oz) large shrimp (31 to 40 count), peeled and deveined

¼ teaspoon (1.25 ml) each salt and pepper

8 cups (2 L) baby kale

2 cups (500 ml) snow peas , trimmed and halved diagonally

1 carrot , julienned

1/3 cup (85 ml) sliced red onion

½ cup (125 ml) cilantro sprigs

1/3 cup (85 ml) unsalted roasted peanuts , chopped

1 red Thai bird’s-eye pepper , sliced (optional)

4 lime wedges

Preparation:

Spicy peanut dressing

In bowl, whisk together peanut butter, vinegar, soy sauce, chili paste, salt, pepper and 1/3 cup (85 ml) water; set aside.

Bowls

In saucepan, cook quinoa according to package directions; fluff with fork.

In large nonstick skillet, heat oil over high heat; working in batches, cook shrimp, salt and pepper, stirring, until shrimp are pink and opaque throughout, 2 to 3 minutes.

Stir 1/3 cup (85 m.) of the Spicy Peanut Dressing into quinoa. Divide quinoa, shrimp, kale, snow peas, carrot and red onion among 4 bowls; drizzle each with 2 tbsp (30 ml) of the remaining Spicy Peanut Dressing. Sprinkle with cilantro, peanuts and Thai pepper (if using); serve with lime wedges. Serves 4.

From Canadian Living

This easy stir-fry from the New York Times gets a flavour boost from fresh ginger, garlic, scallions, dried chiles, cashews, dates and fresh herbs. Top with lime juice or rice vinegar and served over steamed rice.

Avoiding Additives and Preservatives

Look for sesame oil without additives, such as Spectrum Natural. Check the label on the cashews to ensure they are additive-free. I used Eden rice wine and tamari instead of soy sauce. Many kinds of dried fruit are treated with sulfites to preserve colour; I used Parnoosh dates, which are additive-free. Marukan rice vinegar contains no artificial ingredients.

Cut the chicken into bite-sized pieces

Stir fry the aromatics

Add the chicken and herbs

Sesame chicken with cashews and dates

Ingredients:

4  tablespoons (60 ml) toasted (Asian) sesame oil

1  2-inch (5 cm) piece fresh ginger, peeled and cut into about 12 “coins”

6 to 8  garlic cloves, peeled and smashed

1  bunch scallions (white and green parts), cut into 2-inch (5-cm) lengths

3 to 4  dried red chiles, or ½ teaspoon (2.5 ml) chile flakes

2  pounds (907 g) boneless chicken thighs (preferably skin on, but skinless is O.K.), cut into 2-inch (5-cm) chunks

½  cup (125 ml) toasted cashews

⅓  cup (85 ml) rice wine or dry sherry

3  tablespoons (45 ml) dark soy sauce or tamari

4  pitted dates, thinly sliced

3  cups (750 ml) fresh basil or cilantro leaves, or a combination

Rice vinegar or lime juice, to taste

Cooked rice, for serving

Preparation:

Season the chicken with salt and pepper while you heat a 12-inch (30-cm) skillet or wok over high heat until it’s very hot, at least 2 minutes.

Add 2 tablespoons (30 ml) of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.

Add the 2 remaining tablespoons (30 ml) oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.

Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice. Serves 4.

From the New York Times

Now that the weather is finally warming up, I’m in the mood for main-dish salads. This recipe from the Canadian Living Summer Collection tastes as good as it looks. Top greens, avocado, tomatoes, feta, hardboiled eggs and grilled steak with a tangy buttermilk horseradish dressing. Cook’s note: I used watercress instead of pea shoots.

Avoiding Additives and Preservatives

Check the labels of the feta, buttermilk and sour cream to ensure they are additive-free. Recently, I’ve been using Riviera Petit Pot sour cream. I used Eden Organic red wine vinegar instead of white wine vinegar and grated fresh horseradish root instead of using store-bought horseradish, which usually contains sulfites or sodium benzoate.

Steak and egg Cobb salad

Ingredients:

Buttermilk Horseradish Dressing

½ cup (125 ml) buttermilk

¼ cup (60 ml) sour cream

2 tablespoons (30 ml) white wine vinegar

2 tablespoons (30 ml) finely chopped chives

4 teaspoons (20 ml) prepared horseradish

¼ teaspoon (1 ml) each salt and pepper

Salad

2 eggs

1 beef strip loin grilling steak (about 14 oz/400 g)

1 ½ (7.5 ml) teaspoon canola oil

½ teaspoon (2.5 ml) each salt and pepper

4 cups (1 L) baby arugula

4 cups (1 L) pea shoots

Quarter small red onion , thinly sliced

1 avocado , sliced

16 cherry tomatoes , halved

½ cup (125 ml) crumbled feta cheese

Preparation:

Buttermilk Horseradish Dressing: In medium bowl, whisk together buttermilk, sour cream and vinegar; whisk in chives, horseradish, salt and pepper until combined.

Fill small saucepan with water; bring to boil over high heat. Add eggs; cook for 7 minutes. Drain and rinse under cold water until chilled, about 2 minutes; drain again. Peel off shells; cut eggs into quarters.

Meanwhile, rub steak all over with oil, salt and pepper. In cast-iron skillet, cook over medium-high heat, flipping once, until medium-rare, 3 to 4 minutes per side. Transfer to cutting board; tent with foil. Let rest for 5 minutes before thinly slicing across the grain.

Meanwhile, on large platter, combine arugula with pea shoots. Arrange red onion, avocado, tomatoes and steak over top. Sprinkle with feta. Drizzle ½ cup (125 ml) of the dressing over salad. Serve remaining dressing with salad, if desired, or reserve for another use. Serves 4.

From the Canadian Living Summer Collection 2019

The Canadian Living Summer Collection is now available on newsstands and it contains more than 100 great summer main dish and side salads. This recipe features mini potatoes and green beans tossed in a tangy chive and caper vinaigrette, topped with sliced pork rib chops.

Avoiding Additives and Preservatives

Look for additive-free capers, and mustard, such as Unico brand capers and President’s Choice Old-Fashioned Dijon.

Combine vinaigrette ingredients

Toss potatoes and green beans with vinaigrette

Top salad with sliced pork rib chops

Ingredients:

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (23 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey

Salad

4 cups (1 L) green beans, trimmed

365 g mini potatoes (13 oz, about 24)

4 bone-in pork rib chops (3/4 inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ (7.5 ml) teaspoon toasted caraway seeds , crushed

½ (2.5 ml) teaspoon each salt and pepper

Preparation:

Chive Caper Vinaigrette

In small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Salad

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Assembly: In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork. Serves 4.

From Canadian Living

This recipe from Bon Appetit comes together quickly, making it an ideal weeknight supper. Marinate pork tenderloin in a chile-ginger-garlic-soy sauce while you chop the vegetables. Sauté the pork in batches, which will allow the pork to brown instead of steam, and set aside. Cook the carrots (I used red pepper instead) and then add the greens and toss until they wilt. Serve over steamed rice and top with a vinegar-soy-sesame oil dressing.

Avoiding Additives and Preservatives

I used Simply Natural Organic Sriracha, tamari instead of soy sauce, Eden brand sesame oil and Marukan rice vinegar. I used hot pepper flakes for a garnish instead of gochujang.

Marinate the pork

Stir fry pork in batches until seared and tender

Stir fry vegetables and add kale; heat until it wilts slightly

Spicy pork bowl with greens

Ingredients:

1 1¼-lb. (567 g) pork tenderloin

3 Tbsp. (45 ml) hot chili paste (such as sambal oelek)

2 Tbsp. (30 ml) light brown sugar

1 1″ (2.54 cm) piece ginger, peeled, finely grated

1 garlic clove, finely grated

3 Tbsp. (45 ml) soy sauce, divided

2¼ tsp. (12 ml) toasted sesame oil, divided

3 Tbsp. (45 ml) vegetable oil, divided

Kosher salt

2 medium carrots, peeled, thinly sliced

1 bunch collard greens or Tuscan kale, ribs and stems removed, leaves sliced

1 Tbsp. (15 ml) seasoned rice vinegar

Steamed white rice, thinly sliced scallions, and gochujang (Korean hot pepper paste; for serving)

Preparation:

Freeze pork tenderloin until firm around the edges, 30–45 minutes.

Combine chili paste, brown sugar, ginger, garlic, 2 Tbsp. (30 ml) soy sauce, and 2 tsp. (10 ml) sesame oil in a resealable plastic bag (or medium bowl if you aren’t feeling the plastic). Thinly slice pork with a long sharp knife. Add to marinade, seal bag, and knead to thoroughly coat. Let sit at least 10 minutes and up to 2 hours.

Heat 1 Tbsp. (15 ml) vegetable oil in a large nonstick skillet over medium-high. When oil is very hot, add half of pork in a single layer; season very lightly with salt. Cook, undisturbed, increasing heat to high if needed, until dark brown underneath, about 1 minute. Toss pork, breaking up with tongs or a wooden spoon, and continue to cook, tossing, until cooked through, about 1 minute more. Transfer to a plate. Repeat with another 1 Tbsp. (15 ml) vegetable oil and remaining pork (you may want to briefly remove skillet from heat when adding more oil so it doesn’t spatter). Wipe out skillet.

Heat remaining 1 Tbsp. (15 ml) vegetable oil in skillet over medium-high. Add carrots and cook in a single layer, undisturbed, until beginning to soften and brown underneath, about 2 minutes. Add collard greens and toss to wilt. Cook, tossing occasionally, until vegetables are crisp-tender, about 2 minutes.

Combine vinegar and remaining 1 Tbsp. (15 ml) soy sauce and ¼ tsp. (1.25 ml) sesame oil in a small bowl.

To serve, divide rice among bowls and arrange pork and vegetables over. Top each with some scallions and a spoonful of gochujang; drizzle with dressing. Serves 4.

From Bon Appetit