Evelyn Chartres Author

Honey Mustard Glazed Ham

Ham, honey and mustard, can there be a better combination of flavours? This recipe requires very few ingredients and can easily become a family favourite!

Ingredients

  • 1 cup (235 ml) of brown sugar
  • ½ cup (120 ml) of honey
  • 2 tablespoons (30 ml) of mustard
  • 1 cup (235 ml) of water
  • 2 to 4 pounds (900 – 1800 g) of cooked half ham

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine first three ingredients in a bowl and set aside.
  3. In shallow roasting pan, add water and ham cut side down.
  4. Cover exterior of ham in glaze and cover loosely with tin foil.
  5. Place in the oven and cook until internal temperature reaches 140°F (60°C).
  6. Baste ham with remaining glaze periodically.
  7. Remove foil roughly 30 minutes prior to ham reaching internal temperature.
  8. Remove ham from oven and let stand, covered for 10 to 15 minutes.
  9. Carve up as desired before serving.

Moules à la Marinière

Mussels and clams are excellent appetizers. This recipe combines mussels or clams with an apple cider for an appetizer that has a pleasing flavour. This recipe can also be served with a garlic butter and lemon sauce to give it that extra zing!

Ingredients

  • 2 pounds of (900 g) of mussels or clams
  • 6 tablespoons (90 ml) of butter
  • ¼ cup (60 ml) of finely chopped onions
  • 3 cloves (9-15 g) of pressed garlic
  • 1 teaspoon (5 ml) of herbes de Provence
  • ⅛ teaspoon (0.75 ml) of pepper
  • ½ quart (500 ml) of apple cider or dry white wine

Instructions

  1. Rinse mussels or clams. Brush shells to clear any excess material or grit, make sure the shell has not been broken or compromised. Soak in water until ready.
  2. Using a 4 quart (3.7 l) pot on medium high, add butter and melt.
  3. Add onions and garlic, sauté for 1-3 minutes or when onions are transparent.
  4. Add herbs and pepper to the pot and mix.
  5. Set to high and add apple cider or a dry white wine. Boil for 1-3 minutes to reduce or until alcohol has evaporated.
  6. Drain mussels or clams using a colander, place in pot and cover with a lid.
  7. Cook for 5 minutes, shake the contents of the pot every minute or so to ensure even cooking.
  8. Pull from heat. Place colander in a large bowl then strain the mussels.
  9. Place mussels or clams in a bowl. Strain some of the remaining sauce to serve as a side.

Beef and Barley Soup

Beef Barley soup is hearty and can heat the cockles of your heart; especially after a day out in the cold! It also happens to be a great way to make use of leftover steak from last night’s barbecue. This recipe can also be served as a main dish and is delicious when served with garlic bread!

Ingredients

  • 24 ounces (680 g) of uncooked beef or 18 ounces (510 g) of cooked beef
  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • 2 to 4 tablespoons (30 to 60 ml) of olive oil
  • ½ teaspoon (2.5 ml) of ground cumin
  • 8 ounces (225 g) of parsnips
  • ½ cup (120 ml) of finely chopped onions
  • 2 cloves garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of thyme
  • ½ teaspoon (2.5 ml) of rosemary
  • 22 fluid ounces (640 ml) of diced tomatoes
  • ½ cup (120 ml) of pearl barley
  • 40 fluid ounces (1.2 l) of beef broth

Instructions

  1. Cook beef according to preference; I prefer to grill with seasoning and pepper. Cut into ¼ inch (0.6 cm) cubes then set aside.
  2. In a 4 quart (3.7 l) pot add oil and heat on medium.
  3. Add mushrooms and cumin. Sauté until they have turned a light brown.
  4. Add garlic, onions, thyme and rosemary to the pot. Sauté until onions are transparent.
  5. Add beef cubes and remaining ingredients. Bring to a boil.
  6. Reduce heat to a simmer, cover and cook two hours or until parsnips and meat are tender.

Spinach and Mushroom Lasagna

Lasagna and the multitude of variants seems to be a staple for many families. While this variant does not have feature a meat layer, it makes up for it with flavour. The sautéed mushrooms, spinach and Ricotta cheese come together to create a delicious ready-to-serve meal!

This recipe feeds 4 to 6 people.

Ingredients

  • 8 to 12 of Lasagna noodles
  • 1 cup (235 ml) of shredded mozzarella cheese

Sauce Layer

  • 10 fluid ounces (285 ml) of canned mushrooms (drained)
  • ½ teaspoon (2.5 ml) of cumin
  • ½ cup (120 ml) of finely chopped onions
  • ½ cup (120 ml) of chopped roasted red pepper
  • 2 cloves of garlic (5-10 g) pressed
  • 22 fluid ounces (640 ml) of diced tomatoes (drained)
  • 8 fluid ounces (250 ml) of tomato sauce (divided)
  • ½ teaspoon (2.5 ml) of Italian seasoning

Cheese Layer

  • 16 ounces (450 g) of Ricotta cheese
  • ¼ cup (60 ml) of grated parmesan cheese
  • 2 large egg whites
  • 4 tablespoons of breadcrumbs
  • 5 ounces (140 mg) of chopped spinach.

Instructions

  1. Prepare noodles according to package instructions. Drain and rinse before setting aside.

Sauce Layer

  1. Using a well-oiled skillet add mushrooms and cumin. Sauté under medium-heat until mushrooms begin to brown.
  2. Add onions, red pepper and garlic to the skillet. Sauté until onions are transparent.
  3. Add diced tomatoes and tomato sauce to the skillet. Save 2 teaspoons (30 ml) for later.
  4. Add Italian Seasoning and simmer for 10 to 15 minutes. Stir occasionally.
  5. Remove from heat and set aside.

Cheese Layer

  1. Carefully drain spinach and add to a large bowl.
  2. Add ricotta cheese, parmesan cheese, egg whites, bread crumbs to the bowl.
  3. Mix until you have a consistent finish at set aside.
  1. Pre-heat oven to 350°F (180°C).
  2. Use remaining two tablespoons (30 ml) of tomato sauce to coat the bottom of stoneware casserole dish or pan.
  3. Layer three noodles at the bottom making sure they overlap slightly. Cover with half of the cheese layer.
  4. Layers three noodles to they run perpendicular to the earlier layer, ensuring they overlap. Cover with half of the sauce layer.
  5. Repeat previous two steps to make up remaining layers.
  6. Top with shredded mozzarella cheese then place in the oven.
  7. Bake for 45 minutes, remove from oven and let stand for 10 minutes.
  8. Cut into appropriately sized slices. Ready-to-serve.

Italian Porketta

A tasty combination of pork and seasonings. While the roast itself has great flavour, it can also be served with a rich hunter sauce, roast potatoes and some tasty greens.  This recipe is easy to prepare, is sure to be a crowd pleaser!

Ingredients

  • 2 pounds (900 mg) of pork tenderloin
  • 3 tablespoons (45 ml) of dill seed
  • 1 tablespoon (15 ml) of fennel seed
  • 1 teaspoon (5 ml) of lemon pepper
  • 1 teaspoon (5 ml) of Italian seasoning
  • ¼ teaspoon (1.25 ml) of onion powder
  • ¼ teaspoon (1.25 ml) garlic powder

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine seasonings and used to coat the roast.
  3. Roast in a shallow pan for 45 minutes or until internal temperature reaches 160°F (71°C).
  4. Let roast rest for 5 minutes before carving. Ready to serve.