Eye for a Recipe

This sheet-pan recipe from NYT Cooking combines chicken drumsticks and root vegetables with a delicious honey sauce. Marinate the chicken for 1 to 24 hours in advance of baking. Pour the chicken and marinade in pan, add the vegetables and toss to coat. Roast for 30 minutes. Remove the pan from the oven, increase the oven temperature, turn the chicken and vegetables, drizzle with honey and butter and roast for another 10-15 minutes. Toss the cooked chicken and vegetables in the sauce and serve garnished with scallions.

Avoiding Additives and Preservatives

Allen’s apple cider vinegar is additive free. Use tamari instead of soy sauce. Check the dried spices to make sure they don’t contain colour or ant-caking agents. Use butter that contains only milk or cream, no colour.

Honey baked chicken drumsticks

Ingredients:

2 tablespoons (30 ml) olive oil

2 tablespoons (30 ml) apple cider vinegar

1 tablespoon (15 ml) soy sauce

2 teaspoons (10 ml) ground ginger

1 ½ teaspoons (7.5 ml) onion powder

6 tablespoons (90 ml) honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks

1 pound (454 g) root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½ -inch (3.8-cm) pieces

4 tablespoons (60 ml) unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Preparation:

In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons (60 ml) honey, 2 teaspoons (10 ml) salt and 1 teaspoon (5 ml) pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

Heat the oven to 425 degrees F (218 C).

Pour the chicken and all of its marinade into a 13-by-9-inch (33-by-22-cm) baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

Remove the pan from the oven and turn up the heat to 450 degrees F (232 C). Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is healthy, hearty and delicious. Blanch the greens and cook the eggs in boiling water. Remove the greens and eggs but reserve the boiling water. Add the lentils and simmer until they are tender but not mushy. While the lentils are cooking, squeeze the water from the greens and transfer them to a large bowl. Peel and halve the eggs. Drain the lentils, rinse with cold water and stir in oregano, crushed red pepper flakes and salt. Drizzle oil and lemon juice over the greens and season. Divide lentils, greens, feta and eggs among bowls and serve. Cook’s note: I omitted the lemon wedges.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Tre Stelle or Krinos feta cheese is free of additives.

Spinach and feta lentil bowls

Ingredients:

Salt

1 pound (454 g) bitter greens, such as kale, mustard greens or escarole, tough stems removed, leaves sliced 1 inch (2.54 cm) thick

4 large eggs

1 pound (454 g) mature spinach, stems removed, leaves sliced 1inch (2.54 cm) thick (or use baby spinach)

1½ cups (375 ml) green or black lentils

2 teaspoons (10 ml) dried oregano, plus more for serving

1 teaspoon (5 ml) crushed red pepper, plus more for serving

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1 lemon, halved

6 to 8 ounces (170 to 227 g) feta

Preparation:

Bring a very large pot of salted water to a boil (the water should taste salty). Add the bitter greens and eggs and boil for 4 minutes, then add the spinach. Continue to cook until the greens are softened and dark green, 2 more minutes. Use a slotted spoon to transfer the greens and eggs to a fine-mesh sieve to cool and drain; reserve the boiling water.

To the boiling water, add the lentils. Reduce heat and simmer until tender but not mushy, 10 to 20 minutes. When the lentils are just about done, transfer the eggs to a cutting board. Squeeze and press the greens to remove excess water, then transfer them to a bowl and set aside.

Drain the lentils in the fine-mesh sieve. Rinse the lentils under cold water and shake to dry. Right in the sieve, stir the oregano and crushed red pepper into the lentils; add more salt and crushed red pepper until the lentils are punchy.

Add the olive oil to the greens and stir to combine. Squeeze half the lemon over the greens and stir to combine. Season to taste with salt. Quarter the remaining lemon half for serving and slice or crumble the feta. If eating right away, peel the eggs.

Divide the lentils, greens, feta, eggs and lemon wedges among 4 bowls or airtight containers. Drizzle with oil, oregano and crushed red pepper. Serve immediately or refrigerate in airtight containers for up to 4 days. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a very tasty vegetarian side or main dish. Cook the orzo and set aside. Briefly cook garlic and red pepper flakes, add spinach and toss until it wilts. Add the marinara sauce, basil and spices and bring to a simmer. Add the cooked orzo, stir in the cheese, sprinkle with Parmesan and bake for about 20 minutes. Sprinkle with additional basil and serve warm.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Ursini marinara sauce and Simple brand mozzarella, which contain no additives or preservatives. Genuine Parmesan is free of additives; look for the name stamped on the rind.

Cheesy baked orzo with mozzarella

Ingredients:

Kosher salt and black pepper

1 cup (250 ml) orzo

1 tablespoon (15 ml) olive oil

2 teaspoons (10 ml) minced garlic (about 2 cloves)

¼ teaspoon (1.25 ml) red-pepper flakes

5 ounces (140 g) fresh baby spinach

1 (24-ounce/750 ml) jar marinara sauce

½ cup (125 ml) chopped fresh basil leaves, plus torn or sliced basil for serving

1 cup (250 ml) shredded low-moisture mozzarella cheese (about 4 ounces)

1/3 cup (82.5 ml) grated Parmesan cheese

Preparation:

Heat the oven to 375 degrees F (190 degrees C) and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.

Meanwhile, in a very large (12-inch/30-cm) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don’t let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.

Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil and serve warm. Serves 4.

From NYT Cooking

This quick and tasty recipe from NYT Cooking is a great way to use up leftover rice. Make the sauce. Cook the chicken and set aside. Cook garlic, ginger, scallions and cumin. Add rice, butter and soy sauce and toss to coat. Press the rice firmly into the pan and top with the chicken and remaining scallions. Cook for a few minutes until warmed through. Drizzle with sesame oil and add more soy sauce if desired. Serve on its own or with fried eggs and/or your favourite condiment.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I make my own oyster sauce by combining 3 tbsp (45 ml) of tamari with 2 tbsp (30 ml) of sugar and 1 tbsp (15 ml) of cornstarch. Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use butter that contains only milk or cream and does not have colour added. I use Lee Kum Kee sesame oil, which is additive-free.

Cumin chicken fried rice

Ingredients:

3 tablespoons (45 ml) soy sauce, plus more for serving if desired

2 tablespoons (30 ml) oyster sauce

½ teaspoon (2.4 ml) sugar

2 teaspoons (10 ml) cumin seeds (or 1½ teaspoons/7.5 ml ground cumin)

1 tablespoon (15 ml) neutral oil or ghee

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

Kosher salt, such as Diamond Crystal

Freshly ground black pepper

2 tablespoons (30 ml) salted butter or ghee, divided

1 bunch scallions (about 6), white and light green parts thinly sliced, and dark green parts cut into 1-inch (2.54-cm) lengths

5 garlic cloves, finely grated

1 (2-inch/5-cm) knob fresh ginger, finely grated

5 cups cooked, day-old jasmine rice (from 1 2/3 cups/415 ml uncooked rice)

1 tablespoon (15 ml) toasted sesame oil

Crispy fried eggs, for serving

Pickled onions, achaar or kimchi, for serving

Sriracha, for serving

Preparation:

Stir soy sauce, oyster sauce and sugar together in a small bowl. Crush cumin seeds in a mortar and pestle until coarsely ground.

Heat the oil in a large (12-inch/30-cm) high-sided, nonstick skillet or a wok over medium-high. Add chicken in an even layer and season with 1 teaspoon (5 ml) salt and freshly ground black pepper. Cook, undisturbed, until crisp and browned underneath, about 4 minutes. Stir and cook for another 2 to 3 minutes, until cooked through. Transfer to a plate, leaving as much fat behind as possible.

Add 1 tablespoon (15 ml) of butter, white and light green parts of the scallions, garlic and ginger to the skillet and stir-fry until fragrant and beginning to brown around the edges, about 1 minute. Add the cumin seeds and more freshly ground black pepper. Stir until toasted and fragrant, 15 to 30 seconds more.

Add the rice, remaining 1 tablespoon (15 ml) butter and the soy sauce mixture to the skillet. Toss the rice to coat in the sauce. Press rice firmly into the skillet, and top with the cooked chicken and remaining dark green parts of scallion. Let cook, undisturbed, until chicken is warmed through and rice is slightly crisp underneath, about 2 minutes. (You may hear dry popping sounds.)

Drizzle over the sesame oil and toss once again. Taste and season with additional soy sauce if desired. Serve with crispy fried eggs if desired, along with your choice of pickled onions, more black pepper, and a drizzle of soy sauce or Sriracha if you like. Serves 4.

From NYT Cooking

Cabbage is having a culinary moment because it is economical, versatile and nutritious. This recipe from NYT Cooking substitutes cabbage for chicken or pork. The cabbage is roasted until browned and tender. While it is roasting, make some croutons. Spoon tomato sauce over the roasted cabbage, top with mozzarella and bake until the cheese is melted. Serve topped with the croutons and chopped basil. Cook’s note: To make cleanup easier, I covered the baking sheet with heavy-duty foil and then transferred the cooked cabbage into a baking dish before topping with the sauce and cheese.

Avoiding Additives or Preservatives

Ace Bakery bread is usually free of additives and preservatives. No Name tomato sauce and mozzarella cheese are free of additives.

Cabbage Parm

Ingredients:

7 tablespoons (105 ml) extra-virgin olive oil, plus more for serving

1 medium green cabbage (about 2 ½ pounds/1.13 kg), cut into 2-inch (5-cm) wedges

Salt and pepper

½ pound (226 g) bread, such as sourdough or ciabatta, torn into1-inch (2.5-cm) chunks

1 garlic clove, grated

3 cups (750 ml) ounces store-bought or homemade tomato sauce

2 cups (500 ml) ounces grated low-moisture mozzarella

Basil leaves, for topping

Preparation:

Heat the oven to 450 degrees F (232 degrees C) and arrange racks in the middle and bottom of the oven.

Drizzle a sheet pan with 2 tablespoons (30 ml) olive oil and then arrange the cabbage wedges on the pan, setting each one flat. Drizzle the top and sides of the cabbage with 3 tablespoons (45 ml) olive oil and season with salt and pepper. Place onto the middle rack of the oven and roast until tender and golden, 25 to 35 minutes.

Place the bread on another sheet pan. Add the garlic, drizzle with the remaining 2 tablespoons (30 ml) olive oil, season with salt and pepper and toss well to coat evenly. Place on the bottom rack of the oven and cook for 5 minutes. Remove from the oven, toss the croutons and return to the oven until golden and crispy, 8 to 10 minutes.

Remove the cabbage from the oven and spoon the tomato sauce on top. Top with the mozzarella and return to the oven until the cheese is melted and golden, 10 to 15 minutes.

To serve, scatter croutons and basil leaves on top and drizzle with more olive oil. Serve immediately. Serves 4.

From NYT Cooking

This recipe from NYT Cooking mostly uses pantry ingredients and is a great weeknight supper. Combine canned salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest, salt and pepper. Form the mixture into balls and bake for about 10 minutes. You could also pan fry the salmon balls.

Avoiding Additives and Preservatives

I used Clover Leaf pink salmon, Hellmann’s mayo and homemade breadcrumbs. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked salmon meatballs

Ingredients:

4 (5-ounce/142-g) cans skinless and boneless salmon, drained

1 cup (250 ml) panko breadcrumbs

¼ cup (60 ml) mayonnaise (or olive oil)

1 large egg

¼ cup (60 ml) chopped fresh dill

1 garlic clove, grated

1 teaspoon (5 ml) smoked paprika

1 lemon, zested and cut into wedges

Salt and black pepper

Tartar sauce (optional), or other favourite sauce

Preparation:

Heat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

To a medium bowl, add the salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest and ½ teaspoon (2.5 ml) each of salt and black pepper. Mix until just combined.

Form the salmon mixture into 24 small balls (about 2 tablespoons/30 ml each) and place on the baking sheet. Bake meatballs for 10 minutes, until golden brown. Remove from the oven and let rest for 5 minutes.

Serve with lemon wedges and, if you like, tartar sauce or your desired dipping sauce on the side.

From NYT Cooking

If you like Indian flavours, try this recipe from NYT Cooking. The list of spices is long, but the flavour is worth it. Cook the rice with spices. Meanwhile, cook the onion in ghee or butter and add the tomato paste and spices. Add the beef and cook for a few minutes before adding yogurt. Drizzle some milk over the rice and add the beef mixture to the rice. Add cilantro, cover and cook about 8 minutes. While it is cooking, make the raita by mixing yogurt, cumin, water, salt and pepper. When the biryani is done, fluff the rice, garnish with more cilantro and serve with the raita on the side. Cook’s note: I used butter instead of ghee.

Avoiding Additives and Preservatives

Check the dried spices to be sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon paste for the broth, Simple brand tomato paste and Astro yogurt.

Ground beef biryani

Ingredients:

1 ½ cups (375 ml) basmati rice, rinsed

5 cardamom pods

1 cinnamon stick

2 whole cloves

2 cups (500 ml) low-sodium chicken broth

Kosher salt and pepper

3 tablespoons (45 ml) ghee or butter

½ large white onion, thinly sliced (about 1 ½ cups/375 ml)

1 tablespoon (15 ml) tomato paste

3 garlic cloves, minced

1 tablespoon (15 ml) minced fresh ginger

2 teaspoons (10 ml) garam masala

½ teaspoon (5 ml) ground Kashmiri chile powder or ¼ teaspoon (1.25 ml) cayenne

¼ teaspoon (1.25 ml) ground fennel

¼ teaspoon (1.25 ml) ground turmeric

1 star anise

½ teaspoon (2.5 ml) cumin seeds, divided

1 pound (454 g) ground beef

¾ cup (187.5 ml) Greek-style plain yogurt, divided

¼ cup (60 ml) whole milk

½ cup (125 ml) coarsely chopped cilantro leaves and tender stems, divided

Preparation:

In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon (2.5 ml) of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.

Meanwhile, heat 2 tablespoons (30 ml) of the ghee or butter in a 12-inch (30-cm) nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.

Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon (15 ml) ghee or butter in the empty side. To the melted ghee or butter, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon (1.25 ml) of the cumin; stir until well blended, 30 seconds.

Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup (60 ml) of the yogurt until well incorporated.

Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.

Meanwhile in a small bowl, combine the remaining ½ cup (125 ml) yogurt, ¼ teaspoon (1.25 ml) cumin and 2 tablespoons (30 ml) of water and season with salt and pepper. Mix well.

Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side. Serves 4.

From NYT Cooking

This soup, adapted from a NYT Cooking recipe, is savoury and hearty. Sauté onion and celery and then add garlic and thyme. Stir in the squash and stock and simmer until the squash is tender. Add the beans and cook for a few minutes. Add the sour cream and peas and warm through.

Avoiding Additives and Preservatives

I use Better Than Bouillon for the stock, Simple brand sour cream, Unico canned beans and Green Giant frozen peas.

Butternut squash soup

Ingredients:

2 tablespoons extra-virgin olive oil

1 yellow onion, diced

2 celery stalks, diced

Salt and pepper

2 garlic cloves, finely chopped

4 thyme sprigs, leaves picked

3 pounds butternut squash, peeled, seeds discarded and cut into 1-inch pieces (about 5 cups total)

2 cups vegetable or chicken stock

1 (14-ounce) can cannellini beans, rinsed

½ cup sour cream

2 cups frozen peas

Preparation:

Heat a large Dutch oven or pot on medium-high until hot. Add the olive oil, onion and celery; season with salt and stir until softened and starting to colour, 2 to 3 minutes. Add the garlic and thyme and stir until fragrant, 30 to 45 seconds.

Stir in the butternut squash and vegetable stock, cover and bring to the boil. Reduce heat to medium and cook until the butternut squash is tender, 15 to 18 minutes.

Place the cannellini beans into a bowl and roughly mash a portion of them with a fork. Uncover the butternut squash, add the beans and stir to combine. Cook, uncovered, until thickened, about 5 minutes. Stir in the sour cream and peas and heat until everything is warmed through. Taste and season well with salt and pepper.

To serve, ladle the butternut squash mixture into bowls. Serve immediately. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a great side dish. Roast the parsnips until golden. Meanwhile, combine miso and lemon juice in a large bowl. Cook oil, thyme and garlic until the garlic is just golden and add to the miso mixture. Toss the arugula with the miso mixture and scatter over the parsnips. Sprinkle with Parmesan and lemon zest and serve. Cook’s note: I used a mixture of parsnips and carrots and butter lettuce instead of arugula. I omitted the lemon zest.

Avoiding Additives and Preservatives

I used Smart Miso brand white miso and freshly squeezed lemon juice. Genuine Parmesan contains no additives—look for the name stamped on the rind.

Parsnips with miso and Parmesan

Ingredients:

2¼ pounds (1.13 kg) parsnips, peeled and quartered lengthwise (or halved, if thin)

5 tablespoons (75 ml extra-virgin olive oil, divided

2 tablespoons (30 ml) fresh thyme leaves, divided

Fine sea salt

1 tablespoon (15 ml) white miso paste

1 teaspoon (5 ml) finely grated lemon zest plus 1 tablespoon juice

8 garlic cloves, thinly sliced

2 cups (500 ml) packed arugula

½ cup (125 ml) lightly packed finely grated Parmesan

Preparation:

Heat oven to 450 degrees F (232 C).

Line a 11-by-17-inch (28-by-43-cm) sheet pan with parchment paper. Mix the parsnips with 3 tablespoons (45 ml) of the oil, 1 tablespoon (15 ml) of the thyme, 3 tablespoons (45 ml) water and 1 teaspoon (5 ml) salt, then spread them in an even layer. Roast for 20 minutes, then turn them using a spatula and roast until nicely golden, another 10 minutes.

Meanwhile, whisk the miso and lemon juice together in a large heatproof bowl.

Add the remaining 2 tablespoons (30 ml) oil, the remaining 1 tablespoon (15 ml) thyme and the garlic to a small pan and heat on medium-high, stirring often, just until the garlic starts to turn lightly golden, about 3 minutes, then pour the mixture into the miso bowl and stir to combine.

To serve, toss the arugula in the miso bowl until well coated. Scatter the arugula and any dressing left in the bowl over the parsnips. Sprinkle the Parmesan and the lemon zest over the top. Serves 4-6.

From NYT Cooking

This recipe from NYT Cooking flavours chicken thighs with smoky spices, lemon and garlic. Season thighs with spices and pour lemon juice over them. Arrange lemon slices under the chicken, scatter garlic cloves and leeks over the chicken, sprinkle with rosemary and drizzle with oil. Roast for about an hour. After the chicken has cooked for 30 minutes, arrange squash rings on a baking sheet, drizzle with oil, sprinkle with salt and pepper and roast for a half hour or until tender. Serve chicken with squash and garnish with a mixture of parsley and lemon zest. Cook’s note: Because the squash was cooked on a separate baking sheet, it is not shown in the photo. I omitted the parsley-lemon zest garnish.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Use freshly squeezed lemon juice.

Lemon garlic roast chicken with squash

Ingredients:

6 large bone-in, skin-on chicken thighs (about 3 ½ to 4 pounds/1.6 to 1.8 kg)

Salt and pepper

1 teaspoon (5 ml) turmeric

1 teaspoon (5 ml) smoked paprika

½ cup lemon juice (from 3 lemons)

3 lemons, 2 cut crosswise into 1/8-inch (0.3-cm) slices, 1 zested

2 heads garlic, separated into unpeeled cloves

3 small leeks, cut into 2-inch (5-cm) lengths

½ cup (125 ml) rosemary leaves, stripped from about 6 sprigs

2 tablespoons (30 ml) extra-virgin olive oil, for drizzling.

2 delicata squash, seeds removed, sliced crosswise into ½-inch (1.25-cm) rings and seeded

¼ cup (60 ml) chopped parsley

Preparation:

Set chicken thighs in a single layer in a roasting pan. Season generously on both sides with salt and pepper. Put a pinch of turmeric and a pinch of smoked paprika on each thigh and rub into the surface. Pour lemon juice over chicken and let marinate for 30 minutes, if time allows.

Heat oven to 400 degrees F (204 C). Arrange lemon slices around and under chicken. Scatter garlic cloves and leeks over top. Sprinkle with rosemary and drizzle with about 2 tablespoons (30 ml) olive oil. Roast on the middle rack of the oven, uncovered, for about an hour, until meat is tender and the juices run clear when probed, and the chicken is nicely browned and lemon slices slightly charred.

Meanwhile, arrange the squash rings on a baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Add to the oven after the chicken has cooked for about 30 minutes. Roast uncovered on top rack of oven until lightly browned and fork-tender, about 30 minutes.

To serve, mix together parsley and lemon zest. Transfer chicken, garlic, leeks and lemon slices to a serving platter (or serve from an oven-to-table roasting pan). Top with squash rings and parsley-lemon mixture. Serves 6.

From NYT Cooking