Archive for July, 2024

This recipe from NYT Cooking is a quick and easy vegetarian dish. Prepare the noodles and combine the sauce ingredients. Quickly scramble eggs, then remove them from the pan and chop coarsely. Cook the cabbage and pepper and remove from the pan. Cook onion, garlic and carrot, return the noodles, eggs and cabbage and pepper to the pan and stir in the sauce. Garnish with chile and scallions. Cook’s note: I used rice vermicelli instead of glass noodles and omitted the carrot.

Avoiding Additives and Preservatives

I haven’t been able to find oyster sauce without additives, so I make my own. You can find the recipe here. I used Cock brand fish sauce and tamari instead of soy sauce.

Pad woon sen


1 (6.3-ounce/178 g) package dried mung bean glass noodles

3 tablespoons (45 ml) oyster sauce

3 tablespoons (45 ml) fish sauce

1 tablespoon (15 ml) soy sauce

1 teaspoon (5 ml) granulated sugar

Grapeseed or another neutral-tasting oil, as needed

3 eggs, whisked


¼ napa cabbage, cut crosswise into ¼ -inch (0.63-cm) slices

1 bell pepper, halved, deseeded and cut crosswise into ¼ -inch (0.63-cm) slices

1 medium carrot, peeled and coarsely grated

1 medium yellow onion, halved and cut into ¼ -inch (0.63-cm) slices

4 garlic cloves, thinly sliced

1 Thai bird chile, sliced

4 scallions, thinly sliced


Place the noodles in a large bowl and cover them with hot (but not boiling) water. Let soak for 10 minutes to soften, then drain well.

Meanwhile, in a medium bowl, whisk together the oyster sauce, fish sauce, soy sauce and sugar until well combined.

In a large cast-iron skillet or wok, add a splash of oil and heat over medium-high until shimmering. Add the eggs and a pinch of salt, and cook, stirring occasionally, until the eggs are cooked through, about 1 minute. Remove to a plate and roughly chop.

Add a splash of oil to coat the pan again, add the cabbage and a pinch of salt and cook, stirring occasionally, until the cabbage has charred in spots and softened, 3 to 4 minutes. Transfer to the plate with the egg.

Add another splash of oil to the pan and add the bell pepper and a pinch of salt. Cook, stirring occasionally, until softened, 3 to 4 minutes. Transfer to the same plate.

Add another splash of oil to the pan and add the carrot, onion and garlic. Cook, stirring frequently, until the onions soften, 3 to 4 minutes. Add the drained noodles and stir well. Add the vegetables and egg and stir again to combine. Add the sauce along the perimeter of the pan and stir to combine. Keep cooking and tossing until the sauce evenly coats the noodles, 3 to 5 minutes.

Off heat, add the chile and scallions, toss to combine and serve hot, at room temperature or even cold. Serves 4-6.

From NYT Cooking

This recipe from Canadian Living is a perfect summer salad. Make a lemon-tarragon vinaigrette and set aside. Steam potatoes, asparagus and beans and set aside. Grill the shrimp. Toss the vegetables with the vinaigrette and top with shrimp and fresh herbs. Cook’s note: I used green beans instead of yellow beans and omitted the seafood seasoning. I garnished the salad with fresh dill.

Avoiding Additives and Preservatives

I use Hellman’s mayonnaise and substituted Eden Organic red wine vinegar for the white wine vinegar. I used thawed frozen shrimp preserved only with salt.

Potato salad with grilled shrimp



Zest and juice of ½ a lemon

1/3 (82 ml) cup 14% sour cream

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) mayonnaise

1 tbsp (15 ml) white wine vinegar

1 clove garlic, chopped

3 tbsp chopped fresh tarragon

Salt and pepper


16 to 20 baby potatoes, halved

1 bunch asparagus, trimmed and cut into 2-inch (5-cm) pieces

8 oz (250 g) yellow beans, trimmed and cut into 2-inch (5-cm) pieces

12 oz (340 g) large shrimp, deveined and peeled

1 tbsp (15 ml) olive oil

1 clove garlic, finely chopped

1 tsp seafood seasoning (such as Old Bay)

½ sweet onion, very thinly sliced

Salt and pepper

Chopped herbs



In a small bowl, whisk together lemon zest and juice, sour cream, oil, mayonnaise, vinegar, garlic and tarragon. Season with salt and pepper.


In a large steamer or saucepan fitted with a steamer, steam potatoes for 10 minutes. Add asparagus and beans and cook until all vegetables are tender, about 5 minutes. Set aside.

In bowl, toss shrimp with olive oil, garlic and seafood seasoning. In ridged skillet over high heat, cook shrimp, turning halfway through cooking time, until shrimp are opaque and grill-marked, 3 to 4 minutes. Set aside.

In large serving bowl, place reserved potatoes, asparagus and beans. Add onion; drizzle with vinaigrette, tossing gently to coat. Divide among bowls and top each with a few reserved shrimp. Sprinkle with fresh herbs. Serves 4.

From Canadian Living

This recipe from NYT Cooking takes just minutes to make and is a great way to use up leftover rice. Cook onion and then add curry powder and chicken thighs. Cook until chicken is done, then add frozen vegetables and rice. Stir in cilantro and garnish with scallions and, if you wish, a fried egg. Cook’s note: I used frozen corn and peas and omitted the fried egg.

Avoiding Additives and Preservatives

Make sure the curry powder does not contain colour or anti-caking agents. Use frozen vegetables with no preservatives—I used Green Giant brand.

Curry chicken fried rice


¼ cup (60 ml) canola or another neutral-tasting oil

½ cup (125 ml) diced red onion

1 ½ tablespoons (22.5 ml) mild curry powder

Salt and pepper

1 pound (454 g) boneless, skinless chicken thighs, cut into 1-inch (2.54-cm) pieces

1 ½ cups (375 ml) frozen mixed vegetables (such as carrots, green beans, corn and peas)

2½ cups (625 ml) cooked rice, such as jasmine or basmati (preferably cold)

1/3 cup (83 g) chopped fresh cilantro

Sliced scallions, for serving

Fried eggs (optional), for serving


In a nonstick pan on medium-high, heat oil then add red onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.

Add the curry powder, 1 teaspoon (5 ml) salt and the chicken thighs. Cook, stirring occasionally, until chicken is cooked through with no signs of pink, 5 to 6 minutes. Add the frozen vegetables and 1 teaspoon (5 ml) pepper and cook, stirring, 1 minute.

Stir in the rice, making sure to flatten any clumps of rice to ensure the rice gets evenly covered with the oil and spices. Cook until the rice is heated through, about 4 minutes. Adjust for seasoning, then stir in the cilantro.

Serve hot, topped with scallions and fried eggs (if using). Serves 3-4.

From NYT Cooking