Evelyn Chartres Author

Ginger, Peanut, and Pork Tenderloin

A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically, cut into tender bite-sized pieces and is a family favourite!

This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used as cold packs as it thaws and allows me to get supper done on the first day without much effort.

Ingredients

  • 3 tablespoons (45 ml)  of soy sauce
  • 1 tablespoon (15 ml) of honey
  • 1 tablespoon (15 ml) of peanut butter
  • 2 teaspoons (10 ml) of hot sauce
  • 1 teaspoon (5 ml) of curry powder
  • ½ teaspoon (2.5 ml) of salt
  • ¼ teaspoon (1.25 ml) of ground ginger
  • 1 clove (5-10 g) of garlic
  • 1 pound (450 g) of pork tenderloin

Instructions

  1. In a freezer bag, add all ingredients and mix thoroughly.
  2. Use a straw take out any excess air then seal the bag.
  3. Place in the fridge for at least two (2) hours or preferably overnight.  Mix contents occasionally.
  4. Grill pork tenderloin until meat is cooked throughout.  Occasionally baste with marinade to enhance flavour.
  5. Cut up tenderloin into bite-sized pieces. Ready to serve.

Indian-Spiced Chicken with Rice and Vegetables

featured-indian-spiced-chicken-rice-veg-redux-webA straight-forward ready-to-serve recipe.  Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.

Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 1 teaspoon (5 ml) of cumin
  • 1 teaspoon (5 ml) of black pepper
  • ½ teaspoon (2.5 ml) of cinnamon
  • ½ teaspoon (2.5 ml) of turmeric
  • 1 teaspoon (5 ml) of curry
  • 1 pound (450 g) of boneless, skinless chicken breast (halved)
  • 1½ cups (355 ml) of frozen mixed vegetables*
  • 2 garlic cloves (3 to 5 mg) pressed
  • 6 ounces (180 ml) of long grain rice
  • 2 cups of (470 ml) of chicken broth
  • ¼ cup (60 ml) of sliced almonds (roasted)

Preparation

  1. Combine first five ingredients in a small bowl.
  2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken.  Refrigerate for 30 minutes.
  3. Pre-heat oven to 350°F (175°C).
  4. Oil a large skillet and over medium-heat add chicken.  Cook each side until browned. Remove chicken from heat.
  5. Place mixed vegetables on the skillet for 2 to 3 minutes.  Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
  6. Place curry then broth into skillet.  Bring to a boil, if broth does not already boiling.
  7. Place in a large baking dish, even out the rice and vegetables.  Add in chicken, cover in aluminium foil then place in the oven for 35 minutes.
  8. Remove from oven, remove aluminium foil, make sure that the meat is no longer pink at the center.
  9. Optionally top the dish with roasted sliced almonds.
  10. Can be served with a side dish of Ranch dressing to complement the chicken and rice.

* I like to use President’s Choice Bangkok-Style Vegetables.  This is a vegetable medley of broccoli florets, julienne carrots, whole green beans, cut baby corn, red bell pepper strips, onion, sliced mushrooms and sugar snap peas.