Recipe inspiration for the week
And notes on the FD&C Red No. 3 ban, and the ongoing instability of eggs (prices and availability!)
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Recipe inspiration
This week I’m reaching for a recipe that has become a family favorite. I discovered this recipe forever ago when I accidentally bought split chicken breasts and had no idea what to do with them. What a happy accident! Everyone loves this recipe. My kids love it, and although it is very easy to pull together, it dresses up quite nicely. I’ve served it at dinner parties and inevitably guests ask for the recipe.
Recipe of the week: Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
This recipe checks all of the boxes right now: cozy and warm for this winter month, easy to prepare, simple ingredients, very flexible and makes leftovers. Some modifications I make:
The smoked paprika really makes this dish, but we’ve also experimented with lots of other spice combinations including a creole spice mix we needed to use up. All delicious.
Don’t skip the yogurt sauce. It pulls it all together and tempers the spice in a complementary way.
Double the chickpeas and the tomatoes. These alone make delicious leftovers.
Speaking of leftovers, the recipe suggests shredding the chicken and tucking all of the elements into a pita. This is in fact wonderful, and makes an excellent lunch.
In my experience, the cook time in the recipe (20 minutes) typically is not enough for the chicken to be done. Chicken breasts can vary in size, therefore so do cook times! Make sure to use a thermometer to check for doneness.
Notes on our food supply
FD&C Red No. 3
The FDA finally bans red dye no. 3 because of its link to cancer in animals, which was established decades ago. So what took so long? Turns out, well, it’s complicated. There isn’t enough space in this newsletter to break down the bureaucratic mechanizations at the FDA! Fortunately, this Lifekit: Health podcast: The science behind the FDA ban on food dye Red No. 3 (11 mins) does an excellent job of distilling the “why” it’s banned, the “why now” and also importantly notes that the replacements might not be so great either. I’m happy the news reports have also noted that research studies have found other negative associations with artificial dyes (so not just red dye no. 3 but many others as well) including links to hyperactivity in kids.
As usual when dealing with policy change that affects food manufacturing, the new law will go in effect in two years (Jan 15, 2027) to allow time for reformulation of products. Red dye No. 3 isn’t just in brightly colored candies, it’s pretty pervasive in our food supply. So make sure you read ingredients lists. This ban wasn’t a total surprise, so it’s possible that some products will be reformulated quickly. Check labels and then check again!
Additional resources:
FDA bans Red No. 3, artificial coloring used in beverages, candy and other foods (NBC News)
FD&C Red No. 3, also referred to as Red Dye No. 3, Red Dye 3, and erythrosine (FDA.gov, information on FD&C Red No. 3 and the recent regulation)
Eggs
I feel like I would be remiss to not at least acknowledge the ongoing egg crisis. High egg prices continue to go up, and in many places, eggs are consistently sold out. I snapped this picture at my local grocery store last week, and this is the way it has looked the last few times I have been there.
Right now, I’m hoarding the few eggs I have for dishes that need them the most, which means scrambled eggs for the family and frittatas are out for the moment. But there are also great resources for baking and cooking without eggs, as many people use these alternative techniques if they are vegan or have an egg allergy or intolerance (or just don’t like eggs!). If you’ve never experimented with the “flax egg,” perhaps now is the time to try! You’ll get the bonus benefits from the flaxseeds - high fiber and a good dose of omega-3 fatty acids.
How to make a flax egg (Minimalist Baker)
With egg prices climbing, here are some cheaper — and delicious — alternatives (NPR, 2 min)