Evelyn Chartres Author
Main Dish – Page 2

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.

Cognac and Molasses Marinade

A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled then cut up into tender bite-sized pieces.

This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.

Ingredients

  • ¼ cup (60 ml) of molasses
  • ¼ cup (60 ml) of  cognac
  • 2 tablespoons (30 ml) of balsamic vinegar
  • 1 pound (450 g) of chicken breasts

Instructions

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

Tartiflette au Brie

A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or served up as a side. This recipe is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.

Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make removing the rind easier.

Ingredients

  • 1½ pounds (680 g) of potatoes
  • ½ pound (225 g) of sliced bacon
  • ½ cup (120 ml) of minced onions
  • 2 cloves of garlic (5-10 g) pressed
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • ½ cup (120 ml) of dry white wine
  • ½ pound (225 g) of brie or camembert (divided)

Instructions

  1. Pre-heat oven to 350°F (180°C).
  2. (Optional) Place cheese in the freezer.
  3. Peel and cut potatoes into small cubes. Heat in the microwave on high for 3 to 6 minutes until soft. Immerse in water and set aside to prevent discolouration.
  4. Cut bacon into ¼ inch (0.6 cm) long pieces. Sauté over medium-high heat until browned. Drain, remove from heat, and set aside.
  5. Oil pan, add onions and garlic. Sauté until browned.
  6. Add bacon and drained potatoes. Season with salt, pepper, and herbs. Mix thoroughly.
  7. Add wine and heat for about five minutes. Alcohol will evaporate and wine will thicken into a sauce.
  8. Remove from heat and place first half of mixture in a baking dish. Set aside what’s left.
  9. Remove rind from cheese using a vegetable peeler or a paring knife. Cut into two half-circles then slice into three or more layers. To prevent cheese sticking to the blade, run it through warm water prior to every slice.
  10. Layer half of the cheese onto the potato mix in the baking dish.
  11. Layer remaining half of potatoes, and top with last of cheese.
  12. Place in the oven for about 20 minutes or until hot and bubbling.

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.

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.