Eye for a Recipe

This recipe from NYT Cooking is a quick and easy fall sheet-pan supper. Toss chicken with oil, crushed fennel seed, salt and pepper. Toss apple, fennel and onion in oil, season with salt and arrange on sheet pan. Top with the chicken and rosemary sprigs. Roast for about 30 minutes or until chicken is done. Remove rosemary sprigs and broil for a few minutes to brown and crisp the chicken.

Avoiding Additives and Preservatives

Make sure the fennel seed does not contain colour or anti-caking agents.

Arrange the apple, fennel and onion on the sheet pan and top with the chicken and rosemary

Sheet-pan chicken with apple, fennel and onion

Ingredients:

2 teaspoons (10 ml) fennel seeds

2½ to 3 pounds (1.1 to 1.4 kg) bone-in, skin-on chicken thighs, patted dry

3 tablespoons (45 ml) olive oil

Kosher salt and black pepper

1 medium yellow onion, thinly sliced (about 1½ cups/375 ml)

1 medium fennel bulb, tough outer leaves removed, cored and thinly sliced (about 1 cup/250 ml)

1 tart apple, such as Mutsu (Crispin) or Granny Smith, halved, cored and cut into 8 wedges

4 sprigs rosemary

Flaky salt, for serving

Preparation:

Heat oven to 425 F (218 C) In a small skillet, toast the fennel seeds over medium-low heat, stirring frequently until fragrant, about 2 to 3 minutes. Pound into a coarse powder with a mortar and pestle or, alternatively, roughly chop. In a large bowl, toss together the chicken with 1 tablespoon (15 ml) olive oil and the fennel seeds and season well with salt and pepper.

Place the onion, fennel and apple slices on the sheet pan. Toss with the remaining olive oil and season well with salt. Spread in an even layer. Add the chicken skin side up on top of the vegetables and lay the rosemary (distributing evenly) on top of the chicken. Roast for 25 to 30 minutes until the chicken is cooked through and the onions, fennel and apples are softened and have begun to caramelize at the edge of the pan.

Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the rosemary sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Season with flaky salt. Serves 4-6.

From NYT Cooking

This recipe from NYT Cooking produces juicy chicken breasts that don’t stick to the grill. Combine mayonnaise, Dijon mustard, garlic, salt, pepper and thyme to make the Dijonnaise. Marinate the chicken in half of the Dijonnaise. Grill the chicken until done and serve with reserved Dijonnaise.

Avoiding Additives and Preservatives

I used Hellmann’s original mayonnaise, President’s Choice Old-Fashioned Dijon mustard and fresh thyme leaves.

Marinate the chicken in the Dijonnaise

Grill the chicken, turning once

Dijonnaise grilled chicken breasts

Ingredients:

½ cup (125 ml) mayonnaise

½ cup (125 ml) Dijon mustard

2 garlic cloves, finely grated

Salt and black pepper

1 teaspoon (5 ml) thyme leaves or dried thyme

1½ to 2 pounds (680 to 907 g) boneless, skinless chicken breasts or thighs, patted dry

Preparation:

Heat a grill to medium-high (you can also cook the chicken on the stovetop over medium-high heat, following the same timing). Meanwhile, in a medium bowl, stir together the mayonnaise, mustard and garlic and season to taste with salt and pepper. Transfer half to a small bowl and refrigerate until serving.

To the medium bowl with the reserved Dijonnaise, stir in the thyme leaves. Season the chicken all over with salt and pepper, then transfer to the medium bowl and toss to coat. Let sit at least 15 minutes or refrigerate up to overnight (let it come to room temperature before cooking).

Clean the grill grates (no need to grease; the mayonnaise keeps the chicken from sticking). Scrape excess marinade off the chicken, then grill over direct heat until the chicken unsticks from the grates and is deep golden and cooked through, 4 to 6 minutes per side. If using a gas grill, cover grill between flips. Discard the chicken marinade. Serve with the small bowl of reserved Dijonnaise alongside. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a great summer salad. Cook shrimp and couscous. Make the dressing and add the cooked couscous, vegetables and fresh herbs. Top with the shrimp, more herbs and feta cheese. Cook’s note: I did not add the feta cheese.

Avoiding Additives and Preservatives

I used defrosted frozen shrimp preserved with salt and Tre Stelle feta, which is free of additives and preservatives.

Pearl couscous salad with shrimp and feta

Ingredients:

1 pound (454 g) large shrimp (16 to 25), peeled and deveined, tails on or off

Kosher salt (such as Diamond Crystal) and black pepper

¼ cup (60 ml) extra-virgin olive oil

1 lemon, plus more as needed

1 cup (250 ml) pearl couscous

1 teaspoon (5 ml) minced garlic

3 Persian cucumbers, diced (about 2 cups/500 ml)

2 ears corn, kernels cut off of the cob (about 1 cup/250 ml)

½ cup (125 ml) thinly sliced radishes

½ cup (125 ml) crumbled feta cheese

¼ cup (60 ml) thinly sliced cilantro leaves and tender stems, plus more for garnishing

¼ cup (60 ml) thinly sliced mint leaves, plus more for garnishing

Preparation:

Season the shrimp with salt and pepper. In a medium skillet over medium-high, heat 1 tablespoon (15 ml) of the olive oil. Sauté the shrimp until opaque and just cooked through, about 4 minutes. Transfer the shrimp to a plate and zest half the lemon over top (about ½ teaspoon/2.5 ml or to taste), then juice the lemon into a large bowl, sprinkle about one-fourth of the juice over the shrimp and set the bowl with the remaining juice aside.

Cook the couscous in a pot of heavily salted water until al dente, according to the package directions. Rinse with cool water and drain well.

While the couscous is cooking, make the dressing. In the bowl with the lemon juice, whisk together the remaining 3 tablespoons (45 ml) olive oil, the garlic, ½  (2.5 ml) teaspoon salt and ¼  teaspoon (1.25 ml) pepper.

Add the cooked couscous to the bowl with the dressing and toss to combine. Add the cucumbers, corn, radishes, feta, cilantro and mint. Toss to combine. Taste and adjust seasonings by adding more salt, pepper and/or lemon juice as needed.

Top with shrimp and a sprinkling of cilantro and mint. Enjoy immediately or cover and refrigerate for up to 8 hours. Serves 6.

From NYT Cooking

Grilled chicken wings are a great summer meal and this recipe from NYT Cooking is excellent. Grill the wings until cooked, toss with the sauce and return the wings to the grill to brown them. Cook’s note: I added hot pepper flakes to spice up the sauce.

Avoiding Additives and Preservatives

I used Heinz ketchup, tamari and Marukan rice vinegar. All are additive-free. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

BBQ chicken wings

Ingredients:

3 pounds (1.36 kg) of chicken wings

½ cup (125 ml) ketchup

2 tablespoons (30 ml) water

1 tablespoon (15 ml) wine or rice vinegar

1 teaspoon (5 ml) soy sauce

1 teaspoon (5 ml) chili powder

1 teaspoon (5 ml) cumin

2 tablespoons (30 ml) finely chopped onion

1 teaspoon (5 ml) minced garlic

Preparation:

Cut chicken wings into three sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.

While the wings cook, combine ketchup, water, wine or rice vinegar, soy sauce, chili powder, cumin, finely chopped onion and minced garlic in a large bowl.

When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re nicely browned on both sides. Serves 4.

From NYT Cooking

This recipe from NYT Cooking combines grilled chicken and corn with a delicious lime-basil butter. Marinate the chicken thighs in garlic, oil and lime juice. Combine butter, lime zest, basil, salt and pepper and whirl in a food processor until blended. Grill the chicken and corn, remove the kernels from the corn and top with some of the butter. Place the chicken on top of the corn and top with more butter, basil leaves, lime juice, salt and pepper.

Avoiding Additives and Preservatives

Use fresh limes and butter that contains only milk or cream, with no colour added.

Grill the corn and the marinated chicken

Remove kernels from corn and top with butter, then top with chicken and more butter

Grilled chicken thighs and corn with lime-basil butter

Ingredients:

2 pounds (900 g) boneless, skinless chicken thighs

3 garlic cloves, finely grated

1 tablespoon (15 ml) olive oil

Kosher salt (such as Diamond Crystal) and black pepper

Juice and zest of 2 limes

4 tablespoons (60 ml) unsalted butter, at room temperature

1 cup (250 ml) basil leaves

4 ears of corn, shucked

Flaky sea salt, to finish

Preparation:

Place the chicken thighs in a large bowl and season with the garlic, olive oil, 1 ¾ teaspoons (8.75 ml) salt and juice of 1 lime. Toss to coat. Let marinate at room temperature while the grills heats up or, ideally, refrigerate, covered, overnight.

To make the lime-basil butter, place the butter, lime zest, ¾ cup (187 ml) basil leaves, ¼ teaspoon (1.25 ml) salt and 1 teaspoon (5 ml) freshly ground black pepper in a food processor and whizz until basil is chopped and incorporated. Refrigerate overnight or leave out of the fridge if you’re ready to grill.

When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.

While the corn is cooking and being sliced, place the chicken on the grill flat sides down. Char until it releases from the grates easily, 5 to 7 minutes. Rotate the chicken slightly, without flipping, to get more color on the first side. Pay attention to how the color develops and when areas of the first side become chestnut in color and look delicious, flip the chicken and grill for another 3 to 5 minutes. Continue rotating and flipping every few minutes until the chicken is cooked through. To check if the chicken is cooked, poke a knife into the thickest part of the meat. The juices should run clear and the meat should no longer be translucent.

Remove the chicken from the grill, slice each thigh in half across its widest part and place slices on top of the corn. Spoon the remaining basil butter on top of the hot chicken and sprinkle over remaining basil leaves, the remaining lime juice and flaky salt. Grind some extra black pepper over the top. Serves 4.

From NYT Cooking

This delicious pasta salad from NYT Cooking uses halloumi to make the croutons instead of bread. Cook the pasta and toss it with the tomatoes, oil and vinegar. Cook cubes of halloumi until golden brown. Add the halloumi croutons, cucumbers, arugula, herbs and red onion to the pasta-tomato mixture and toss to combine. Cook’s note: I used small shells instead of orecchiette and omitted the arugula.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar and Saputo halloumi.

Orecchiette salad with halloumi croutons

Ingredients:

1 pint (500 ml) cherry or grape tomatoes, halved

4 tablespoons (60 ml) olive oil, plus more as needed

2 tablespoons (30 ml) red wine vinegar, plus more as needed

Kosher salt and freshly ground pepper

8 ounces (227 g) orecchiette or other small pasta

8 ounces (227 g) halloumi cheese, chopped into ½ -inch (1.25-cm) pieces

3 Persian cucumbers, chopped into ½ -inch (1.25-cm) pieces

2 cups (500 ml) baby arugula (optional)

½ cup (125 ml) chopped fresh cilantro

½ cup (125 ml) chopped fresh mint

¼ cup (60 ml) finely chopped red onion

Preparation:

In a large bowl, combine the tomatoes, 2 tablespoons (30 ml) olive oil, the vinegar, ½ teaspoon (2.5 ml) salt and ½ teaspoon (2.5 ml) pepper.

Bring a large pot of salted water to a boil and cook the pasta to al dente according to package directions. Drain the pasta well and add it to the tomato mixture while still warm. Stir gently to combine, then let the mixture cool slightly.

While the mixture cools, in a large nonstick skillet, heat 2 tablespoons (30 ml) olive oil over medium-high. Pat the halloumi dry with paper towels, then cook it until golden-brown, stirring occasionally, 3 to 5 minutes.

Add the cucumbers, arugula (if using), cilantro, mint and red onion to the pasta; stir to combine. Top with the halloumi, then add more salt, pepper, olive oil and vinegar to taste. Serve immediately. Serves 8.

From NYT Cooking

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

Ingredients:

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

Salt

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

Preparation:

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 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

Ingredients:

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

Preparation:

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

This tasty recipe from NYT Cooking is a perfect weeknight supper. Combine shopped raw shrimp with onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic and dried spices. Form into patties. Heat oil in a skillet and fry the patties for 3 or 4 minutes a side. Serve with chutney.

Avoiding Additives and Preservatives

I used frozen shrimp (thawed) with only salt added as a preservative. Panko breadcrumbs are usually additive free. Check the dried spices to be sure they don’t contain colour or anti-caking agents. President’s Choice mango chutney is additive free.

Cook patties for a few minutes on each side

Serve the patties with chutney

Ingredients:

1 pound (454 g) shrimp, shelled, deveined and roughly chopped

1 small white onion, finely chopped

2 tablespoons (30 ml) chopped cilantro

2 Thai green chiles, finely chopped

1 large egg, beaten

¼ cup (60 ml) plain breadcrumbs

1 teaspoon (5 ml) ginger paste or freshly grated ginger

1 teaspoon (5 ml) garlic paste or freshly grated garlic

½ teaspoon (2.5 ml) mild red chile powder

½ teaspoon (2.5 ml) cumin powder

½ teaspoon (2.5 ml) garam masala

¼ teaspoon (1.25 ml) turmeric powder

1 teaspoon (5 ml) fine sea salt

¼ cup (60 ml) neutral-tasting oil

Mint or mango chutney, for serving

Preparation:

In a medium bowl, combine the shrimp, onion, cilantro, chiles, egg, breadcrumbs, ginger, garlic, chile powder, cumin, garam masala, turmeric and salt and mix until blended. Form patties about 2 inches (5 cm) in diameter and 1 inch (2.54 cm) thick and set aside (to form the patties more easily, you can pack the mixture into a ¼ cup/60 ml measure).

Heat ghee in a medium skillet on high for 30 to 45 seconds. Working in batches to avoid overcrowding the skillet, add patties and lower heat to medium. Fry until golden brown and the shrimp turns opaque, 3 to 4 minutes per side. Transfer to a plate lined with a paper towel. Serve with mint or mango chutney. Serves 4.

From NYT Cooking

This recipe from NYT Cooking is a good weeknight supper and a great way to get your greens. Combine garlic and spices and rub over chicken. Brown the chicken, then set aside, leaving the garlic in the pan. Stir in scallion whites, stock, greens, herbs and oil. Simmer until the greens wilt. Return the chicken to the pan and bake for 25 minutes. Transfer the chicken to a plate and add the scallion greens, butter, lemon zest and olives or capers to the pan. Add lemon juice, return chicken to the pan and toss with the greens. Cook’s note: I omitted the lemon zest and juice. I used spinach for the greens, basil for the herbs and capers.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Better Than Bouillon for the stock. Make sure the butter does not contain colour.

Brown the chicken and set aside

Stir in the greens until wilted

Herby skillet chicken with greens

Ingredients:

6 garlic cloves, 5 smashed and peeled, 1 finely grated or minced

1 teaspoon (5 ml) kosher salt, more as needed

1 teaspoon (5 ml) ground coriander

Pinch of red-pepper flakes

1½ to 1¾ pounds (680 to 794 g) boneless, skinless chicken thighs

1 bunch scallions

About 1 large or 2 small bunches kale, collard greens, mustard greens, mature spinach or other hardy greens (12 ounces/355 ml)

2 tablespoons (30 ml) extra-virgin olive oil, more as needed

1 cup (250 ml) chicken stock or water

1 cup (250 ml) chopped soft herbs, such as cilantro, dill, mint or basil, or a combination, more for serving

2 tablespoons (30 ml) unsalted butter

1 lemon, zested and halved

1 to 3 tablespoons (15 to 45 ml) chopped olives or capers (optional)

Preparation:

Heat oven to 425 degrees F (218 C). In a small bowl, stir together grated garlic, 1 teaspoon (5 ml) salt, coriander and red-pepper flakes. Rub all over chicken, then set aside to rest at room temperature while you prepare vegetables.

Thinly slice the scallions, separating the white and green parts. Pull the leaves off the greens and coarsely chop them (discard stems or save for another use). You should have 8 to 9 cups (2 to 2.2 L).

Heat a 10-inch (25-cm) ovenproof skillet over medium-high. Add oil and smashed garlic cloves, stirring to coat garlic in oil, then add chicken. Cook, stirring the garlic occasionally, until chicken is deeply browned on one side, 4 to 5 minutes. Turn chicken and cook for 1 to 2 minutes on the other side, just until no longer pink (the chicken will still be very raw inside). Transfer chicken to a plate but leave garlic in the pan.

Stir in scallion whites (save the greens for later) and a pinch of salt. Cook, stirring, until softened and lightly browned, 1 to 2 minutes. Stir in stock, greens, herbs, another pinch of salt and a drizzle of oil. Bring liquid to a simmer, tossing to wilt the greens (you might have to add the greens in batches, adding more as they wilt down).

When the greens are wilted, nestle chicken into skillet, browned side up, and pour in any juices from the chicken plate. Transfer skillet to oven and cook, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove pan from oven and transfer chicken to a plate.

If pan juices are watery, bring to a simmer over high heat and cook until thickened slightly. Add scallion greens, butter, lemon zest, and olives or capers (if using) to the pan, stirring until the butter melts. Squeeze in a little lemon juice, then taste and add more salt and lemon juice if needed. Return chicken to the pan and toss with the saucy greens. Top with more herbs and serve. Serves 4.

From NYT Cooking