Entries tagged with “Real Simple”.


Happy holidays! This recipe from Real Simple is a tasty weeknight supper that is on the table in less than 45 minutes. Roast carrots and onions on a baking sheet for about 15 minutes. Meanwhile, season the pork and sear it on top of the stove. Reserve the skillet for the sauce. Place the pork on the baking sheet with the vegetables and roast until it reaches an internal temperature of 140°F (60°C). While the pork rests, make a quick sauce with stock, butter, mustard and tarragon and serve over the sliced pork.

Avoiding Additives and Preservatives

I used Imagine Organic chicken stock, Gay Lea unsalted butter and President’s Choice Old-Fashioned Dijon mustard. All are additive-, preservative- and colour-free.

Roast vegetables for about 15 minutes

Meanwhile, sear the pork

While pork is roasting with the vegetables, make the sauce

Let pork rest for a few minutes before slicing

Roast pork tenderloin with carrots, onions and mustard-tarragon sauce

Ingredients:

1 lb. (454 g) carrots, cut into 2-in. (5-cm) pieces

1 red onion, cut into 8 wedges

¼ cup (60 ml) olive oil, divided

1½ teaspoons (7.5 ml) kosher salt, divided

1 teaspoon (5 ml) freshly ground black pepper, divided

1 1-lb. (454 g) pork tenderloin

1 cup (250 ml) low-sodium chicken broth

1 tablespoon (15 ml) unsalted butter

1 tablespoon (15 ml) chopped fresh tarragon

2 teaspoons (10 ml) Dijon mustard

Preparation:

Preheat oven to 425°F (218°C). Toss carrots and onion with 3 tablespoons (45 ml) oil and ½ teaspoon (2.5 ml) each salt and pepper on a rimmed baking sheet. Roast until beginning to soften, 12 to 14 minutes.

Meanwhile, heat remaining 1 tablespoon (15 ml) oil in a large skillet over medium-high. Season pork with remaining 1 teaspoon (5 ml) salt and ½ teaspoon (2.5 ml) pepper. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Move vegetables to edges of baking sheet; place pork in center (reserve skillet). Roast until a thermometer inserted in center of pork registers 140°F (60°C), 10 to 12 minutes. Transfer pork to a cutting board; let rest for 5 minutes.

Add broth to skillet; cook over medium-high until liquid is reduced by half, about 3 minutes. Remove from heat and whisk in butter, tarragon, and mustard. Thinly slice pork and serve with vegetables and mustard sauce. Serves 4.

From Real Simple

The stir-fry from Real Simple magazine cooks in less than 10 minutes, once all your ingredients are ready to go. Make a simple salty-spicy sauce with soy or tamari sauce, hot sauce and lime, cook shrimp and set aside. Stir-fry vegetables until tender-crisp, add the shrimp back to the pan with sauce and heat through. Serve over rice and garnish with lime wedges, sesame seeds and cilantro. Cook’s note: I used red peppers instead of carrots.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce. I used Simply Natural organic sriracha, which is additive-free. Check the shrimp for sulfites or other preservatives.

Stir fry shrimp and set aside

Stir fry vegetables, then add sauce and shrimp to the pan and heat through

Spicy shrimp stir-fry

Ingredients:

2 tablespoons (30 ml) low-sodium soy sauce or tamari

1½ tablespoons (22.5 ml) hot chile paste (such as sambal oelek) or sriracha

1 tablespoon (15 ml) honey

2 limes

2 tablespoons (30 ml) canola oil, divided

1½ pounds (680 g) peeled, deveined, tail-on large raw shrimp

¼ teaspoon (1.25 ml) kosher salt

6 ounces (170 g) snow peas (about 2 cups/500 ml), trimmed

2 large carrots, peeled and thinly sliced crosswise

3 cloves garlic, finely chopped

1 tablespoon (15 ml) finely chopped fresh ginger (from a 1-in./2.5-cm piece)

Steamed white rice, sesame seeds, and fresh cilantro leaves, for serving

Preparation:

Place soy sauce, chile paste, and honey in a small bowl. Squeeze in 2 tablespoons (30 ml) juice from 1 lime and stir to combine. Cut remaining lime into wedges and set aside.

Heat 1 tablespoon (15 ml) oil in a large skillet over medium-high. Add shrimp and season with salt. Cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Transfer to a plate.

Add remaining 1 tablespoon (15 ml) oil to skillet. Add snow peas, carrots, garlic, and ginger and cook, stirring constantly, until vegetables are crisp-tender, 1 to 2 minutes. Stir in sauce and shrimp; cook, stirring constantly, until sauce is slightly thickened and shrimp are heated through, about 1 minute. Serve stir-fry over rice with lime wedges alongside; garnish with sesame seeds and cilantro leaves. Serves 4.

From Real Simple

This tasty recipe from Real Simple combines spicy chorizo sausage with chicken thighs, scallions, red onion and garlic. Serve with a rice-pasta pilaf.

Avoiding Additives and Preservatives

I used PC chorizo, which is nitrite-free and Imagine Organic chicken stock.

Cook the dried pasta until brown and combine with the rice before adding water

Brown the chorizo

Put onions and chorizo into pan and place browned chicken on top, then roast until chicken is done

Garnish with scallion greens and serve with pilaf

Ingredients:

4 ounces (113 g) dry-cured Spanish chorizo, cut into ¼-in (0.63-cm) pieces

4 6-oz. (170 g) bone-in, skin-on chicken thighs

¾ (3.75 ml) teaspoons freshly ground black pepper

1 teaspoon (5 ml) kosher salt, divided

1½ pounds (680 g) spring onions (about 4 bunches), bottoms halved lengthwise, tops thinly sliced

1 small red onion, cut into ½-in (1.27-cm_ wedges

6 cloves garlic, smashed

1 tablespoon (15 ml_ olive oil

1 ounce (28 g) angel hair pasta, broken into 2-in (5-cm) pieces

1 small yellow onion, finely chopped

1 cup (250 ml) long-grain white rice

2 cups (500 ml) low-sodium chicken broth

Preparation:

Preheat oven to 450°F (232°C) Cook chorizo in a 12-inch (30 cm) cast-iron skillet over medium-high, stirring occasionally, until browned, about 5 minutes. Transfer to a plate using a slotted spoon.

Season chicken with pepper and ¾ tsp (3.75 ml) salt. Add to skillet, skin side down, and cook until skin is browned and crisp, about 6 minutes. Transfer to plate with chorizo.

Add halved spring onion bottoms, red onion, garlic, and chorizo to skillet and stir to combine. Place chicken, skin side up, on top of mixture and transfer skillet to oven. Roast until a thermometer inserted in thickest part of thighs registers 165°F (74°C), about 15 minutes. Remove from oven.

Meanwhile, heat oil in a medium pot over medium-high. Add pasta and cook, stirring often, until browned, about 2 minutes. Stir in yellow onion and cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in rice, broth, and remaining ¼ teaspoon (1.25 ml) salt. Bring to a boil, reduce heat to medium-low, and simmer, covered, until rice is tender, about 15 minutes. Remove from heat and let stand, covered, for 3 minutes.

Top chicken with spring onion tops and serve with rice pilaf. Serves 4.

From Real Simple

If you’re in the mood for comfort food, try this sausage and squash with farro, a form of wheat that is nutty and slightly chewy when cooked. Sauté the squash, toast the farro, add fresh sage and stock and then bake until the farro is tender and the liquid is absorbed. Meanwhile, cook the sausage. When the farro is ready, add the cream and half the cheese. Serve topped with the sausage, cheese and sage.

Avoiding Additives and Preservatives

I use Imagine brand chicken stock, which is additive-free, and President’s Choice Free From sausages, which are preservative-free. Genuine Parmesan contains no additives or colour.

Farro is a type of wheat that is nutty and chewy when cooked

Sauté the squash

Toast the farro

Bake the squash and farro in stock

Cook the sausage on top of the stove until cooked through

Serve the farro topped with sausage, cheese and sage

Ingredients:

3 tablespoons (45 ml) olive oil, divided

1 small butternut squash (about 2 lb/1 kg), peeled and cut into ¾-in/1.9 cm cubes (about 4 cups/ 1L)

2 cups (500 ml) farro

1 teaspoon (5 ml) chopped fresh sage, plus more for garnish

4 cups (1 L) unsalted chicken stock

1 teaspoon (5 ml) kosher salt

½ teaspoon (2.5 ml) reshly ground black pepper

½ pound (250 g) sweet Italian sausage, casings removed

⅓ cup (75 ml) heavy cream

½ cup (125 ml/about 2 oz/57 g) grated Parmesan, divided

Preparation:

Preheat oven to 300ºF (150ºC).

Heat 2 tablespoons (30 ml) oil in a Dutch oven or wide, heavy pot with lid over medium-high. Add squash and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to a bowl; set aside.

Add remaining 1 tablespoon oil and farro to pot and cook, stirring occasionally, until farro is toasted, about 5 minutes. Add sage and cook 30 seconds more.

Return squash to pot; add stock, salt, and pepper. Bring to a simmer, cover, and transfer to oven. Bake until farro is tender and liquid is mostly absorbed, about 40 minutes.

Meanwhile, cook sausage in a large nonstick skillet over medium-high, breaking it into small pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Remove from heat; set aside.

Remove farro from oven and stir in cream and half the cheese. Serve topped with sausage and remaining cheese; garnish with sage.

From Real Simple

If you are looking for a quick supper during the holiday season, try this shrimp stir-fry from Real Simple. Once your ingredients are assembled and the rice is ready, dinner will be on the table in 15 minutes. If you can’t find broccolini, use broccoli instead.

Avoiding Additives and Preservatives

Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce.

Saute the shrimp

Set shrimp aside and then saute the vegetables

Return shrimp to pan and add sauce

Shrimp and broccolini stir-fry with sesame rice

Ingredients:

1 cup (250 ml) jasmine or long-grain white rice

1 tablespoon (15 ml) toasted sesame seeds, plus more for serving

3 tablespoons (45 ml) canola oil

1 pound (454 g) peeled and deveined large shrimp (raw)

1 bunch scallions, sliced

2 cloves garlic, chopped

1 tablespoon (15 ml) grated fresh ginger

1 small fresh red chili, finely chopped

1 large bunch broccolini, cut into 2-inch pieces

¼ cup (60 ml) rice vinegar

¼ cup (60 ml) soy sauce

Preparation:

Cook the rice according to the package directions. Stir in the sesame seeds.

Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.

Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.

Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.

Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.

From Real Simple magazine

Perfect for a weeknight supper, this recipe from Real Simple combines chicken thighs with a tangy zucchini salad. Pound the chicken thighs into thin cutlets so they cook quickly. I used green pepper instead of celery in the salad.

Avoiding Additives and Preservatives

Black olives and Parmesan can contain additives and colour. I use Pilaros brand olives and President’s Choice Parmesan. Always use freshly squeezed lemon juice as the concentrates contain sodium benzoate.

Dress the salad 5 minutes before serving to soften

Chicken cutlets cook quickly

Chicken thigh cutlets with zucchini salad

Ingredients:

2 zucchini (about 1 pound/500 g), thinly sliced lengthwise or shaved with a vegetable peeler

2 celery stalks, thinly sliced

½ cup (125 ml) fresh parsley leaves

¼ cup (60 ml) pitted oil-cured black olives, halved

2 tablespoons (30 ml) fresh lemon juice, plus 1 lemon, thinly sliced

¼ cup (60 ml) olive oil

Kosher salt and black pepper

¼ cup (60 ml) shaved Parmesan

4 boneless, skinless chicken thighs, pounded ¼ inch (0.64 cm) thick

Preparation:

Combine the zucchini, celery, parsley, olives, lemon juice, 3 tablespoons (45 ml) of the oil, and ½ teaspoon (2 ml) each salt and pepper in a large bowl. Let sit for 5 minutes to allow the vegetables to soften slightly. Top with the Parmesan.

Meanwhile, heat the remaining 1 tablespoon (15 ml) of oil in a large nonstick skillet over medium-high heat. Season the chicken with ½ teaspoon (2 ml) each salt and pepper. Cook, in 2 batches, until browned and cooked through, 2 to 3 minutes per side. Transfer to serving plates. Add the lemon slices to the skillet and cook just until browned and softened, about 1 minute.

Top the cutlets with the lemon slices and serve with the salad. Serves 4.

From Real Simple

This stir-fry from Real Simple magazine combines economical chicken thighs with scallions, cucumber and noodles. The crispy garlic garnish adds flavour and crunch.

Avoiding Additives and Preservatives

Look for a chicken stock with no additives, preservatives or artificial flavour. I use Imagine Organic brand. Instead of soy sauce use tamari, which is preserved with alcohol instead of sodium benzoate.

Fry the garlic until crispy

Cook the chicken and set aside

Stir fry scallions and ginger

Add cucumber and stir-fry until tender

Serve over noodles

Ingredients:

8 ounces (250 g) linguine

¼ cup (60 ml) olive oil

6 garlic cloves, thinly sliced

1 pound (500 g) boneless, skinless chicken thighs, cut into thin strips

2 tablespoons (30 ml) cornstarch

Kosher salt

6 scallions, cut into 1-inch (2.5 cm) lengths, plus additional sliced scallions for serving

2 tablespoons (30 ml) finely chopped fresh ginger

1 English cucumber, sliced into half-moons

1/3 cup (75 ml) low-sodium chicken broth

3 tablespoons (45 ml) soy sauce

Preparation:

Cook the pasta according to the package directions.

Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer the garlic to paper towels with a slotted spoon. Reserve the oil.

Combine the chicken, cornstarch, and ½ teaspoon (2.5 ml) of salt in a bowl; toss to coat. Heat 2 tablespoons of the reserved garlic oil in a large nonstick skillet over high heat. Add the chicken in an even layer. Cook, without touching, until browned on the bottom, 5 to 7 minutes. Stir and cook until cooked through, 2 to 3 minutes. Transfer to a bowl.

Add the scallions and ginger to the skillet. Cook over high heat, stirring, until fragrant, 1 to 2 minutes. Add the cucumber and cook, stirring, until crisp-tender, 1 to 2 minutes. Add the chicken, pasta, broth, and soy sauce. Cook, stirring, until coated and hot, 1 to 2 minutes. Top with the sliced scallions and crispy garlic. Serves 4.

From Real Simple