Pork Tenderloin Marinade

2 cloves garlic
1 tsp ground coriander
1 tsp cumin
1 tsp curry
2 tbsp brown sugar
2 tbsp soya sauce
1 tbsp oil
1 tbsp water (to thin if needed)

Mix together and pour into ziplock bag. Add pork tenderloin(s) and marinate for 2-4 hours.

Preheat the oven to 400ºF. Sear the tenderloin over medium-high heat until the exterior is browned. Roast the tenderloin for 15 to 20 minutes until the internal temperature reads 145ºF. Let the tenderloin sit for 5 to 10 minutes before serving.

Sweet Chili Sauce: Combine in a two cup measure 1/4 cup water, 1/4 cup vinegar, 2 tsp hoisin sauce and 1/2 cup brown sugar. Microwave for 2-4 minutes until slightly thickened. Serve with pork.

Filet of Beef with Mustard Herb Crust

1/4 cup whole-grain mustard
3 Tbsp extra-virgin olive oil
1 Tbsp. dried rosemary, finely crumbled
1 Tbsp. dried thyme, finely crumbled
1 filet of beef
Vegetable oil for sautéing
Coarse salt
Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, savory, and thyme. Trim the meat of all excess fat and silverskin. Tie each roast at 2-inch intervals.

Heat the oven to 450°F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 minutes per side (there are three or four sides per roast) to get a good sear.

When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120°F for medium rare, about 20 minutes (Check after 15 minutes; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in a warm spot for at least 15 minutes before slicing. Serve warm or at room temperature.

Inspired by: http://www.finecooking.com/recipe/roasted-filet-of-beef-with-whole-grain-mustard-herb-crust

How to Roast Beef Tenderloin 

Shepherds Pie

1 lb ground beef
1/4 cup flour + salt and pepper
1 onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/2 tsp each salt and pepper
500ml can of Guinness or other dark beer
1 cups beef broth
1 tsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried parsley
1 tsp dried thyme
1 bay leaf
2 tbsp butter
8 oz package brown or white mushrooms
Garlic mashed potatoes

Cook ground beef. Drain. Add chopped onion, carrot, garlic, salt and pepper to pan; cook over medium heat until softened, about 3 minutes. Sprinkle with flour. Cook for a few minutes and gradually add beer and broth. Bring to boil and add Worcestershire sauce, parsley, thyme and bay leaf. Cover and cook until thickened. Fry mushrooms and butter until browned and add to beef mixture. Spread in casserole dish and top with garlic mashed potatoes. Bake at 350F for 30-45 minutes until top is lightly browned.
Add some black beans for extra fiber and change of pace. Why not? And peas if you like them 😢

Garlic Mashed Potatoes

5-6 medium potatoes cooked with 3 bulbs garlic
1/4 cup milk
2 egg yolks
2 tbsp parmesan
salt and pepper 

Chicken with Maple Dijon Sauce

2 tbsp Dijon mustard
4 tbsp maple syrup
1 tsp garlic olive oil
1/2 tsp crushed rosemary
Salt and pepper
4 chicken breasts
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.

Burrito Bowls

Layer the following:
Rice
Black beans
Shredded cheese
Salsa
Guacamole
Tomatoes (diced)
Lettuce (shredded)
Onions (diced or sliced green onions)
Cilantro
Peppers (diced)
Hot peppers
Protein: Chicken, Fish, Beef...


Wrap all in a tortilla or serve with Nacho chips.

Steak Marinade

2 tbsp oil
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
2 cloves garlic, minced
Beef steak


Combine all in a ziplock back and marinate for a few hours or overnight. Grill. Slice into thin slices. Serve with roasted potatoes and vegetables (peppers, onions, garlic, zucchini, mushrooms)

Greek Garlic Lemon Chicken

4 chicken breasts
1 tbsp lemon zest
1/3 cup fresh lemon juice
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)

Freshly-ground black pepper
Juice from half a lemon

Handful of fresh cilantro, chopped 

Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Bourbon Maple Bacon Stuffing

½ pound bacon, diced
½ cup butter
1 onion, diced
2 celery stalks, diced
1 garlic clove, minced
1 tsp dried rosemary
2 tsp dried thyme
1 large loaf of sourdough, cut into cubes
4 eggs, slightly beaten
½ cup of bourbon
½ cup chicken stock
¼ cup maple syrup
Optional: cranberries, toasted chopped pecans


Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cook bacon, reserve fat. Using the same pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent. Stir the bacon, some of the bacon fat, thyme and rosemary.
Place the bread cubes into a large mixing bowl. Stir in and bacon onion mixture and toss to mix evenly. Combine the the eggs, bourbon, chicken stock and maple syrup and mix into the bread cubes. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly. Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.


Inspired from: http://www.ctvnews.ca/mobile/lifestyle/maple-and-stout-brined-turkey-with-bourbon-maple-bacon-stuffing-1.2700575

Sunday Roast

1 beef roast
oil
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tsp Worcestershire sauce
2 bay leaves
1 tablespoon corn starch

Seasoning Mix

2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.

Coconut Curry Shrimp

Shrimp and/or salmon chunks
1 onion finely chopped
2 peppers julienned (use assorted colors)
8 ounces mushrooms, sliced
Broccoli, asparagus
2 cloves garlic minced
2 tbsp red curry paste
2 stalks lemongrass cut finely
2 tbsp chopped ginger
Zest of 1 lime
Juice of 1 lime (2 tbsp)
1 tbsp brown sugar
1 tbsp fish sauce
1 14-ounce can coconut milk
4 cups chicken broth (optional if making soup)
Jasmine rice or rice noodles
2 tablespoons julienne-cut fresh basil

Heat oil in large skillet. Add onions, peppers, mushrooms, and garlic til softened. Add curry paste, ginger and lemon grass. Stir fry 1 to 2 minutes or until fragrant. Add coconut milk, bring to simmer. Stir in lime juice, fish sauce and brown sugar until well blended. Stir in meat and other vegetables. Simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp. Remove from heat. Stir in basil. Add chicken broth and rice noodles if making soup. Serve over rice.

Toppings:
Green onions
Cilantro
Basil

Lime wedges

Meatballs-Hungarian Style

1 cup panko breadcrumbs
1 small onion, finely diced
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon nutmeg
1 teaspoon paprika
salt and freshly ground pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
1 large egg, beaten
1 pound lean ground beef

Mix all ingredients together and form into small balls. Precook at 350F for 20-30 minutes until cooked through. Can be added uncooked into Hungarian Goulash 1 hour before serving.

To try: fry onions, carrots and celery until soft. Purée and add to hamburger with breadcrumbs soaked in milk, eggs, nutmeg, s&p, Worcestershire and garlic powder.

Hungarian Goulash

3 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
2 carrots, diced
2 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 tbsp crushed caraway seeds
pinch hot pepper flakes (or more to taste)
1 (28 ounce) can crushed tomatoes
1/2 can water
salt and pepper to taste
2 bay leaves
1/2 - 1 cup sour cream
1 recipe Meatballs (click link)


Fry the onion, peppers, carrots and garlic in 2 tbsp oil until soft. Season with salt and pepper. Add another tablespoon of oil, paprika, caraway seeds and hot pepper flakes. Stir and cook for another 2 minutes. Transfer to slow cooker and add tomatoes, water and bay leaves.

Cook on low for 4 hours. Add meatballs and cook for another hour until meatballs are cooked through. Add the sour cream to a medium bowl and mix in a few ladles of sauce to temper it then pour the entire thing back into the pot and stir well. Cook for another 1/2 hour to blend the flavours and heat through.

Serve over egg noodles.


Note: Can be cooked on cooktop but it burns easily and spatters everywhere!

Inspired from: http://www.itheecook.com/2015/02/slow-cooker-hungarian-meatball-goulash.html

Thai Pork Tenderloins with Peanut Sauce

2 pork tenderloins
2 cloves garlic, minced
2 tsp grated ginger root
¼ cup chopped cilantro
1 tbsp brown sugar
1 tsp hot sauce
¼ cup fresh-squeezed lime juice
2 tbsp soy sauce
2 tbsp peanut butter
½ cup chicken stock 

Place the tenderloins in a large zip-top plastic freezer bag. In a small bowl, combine garlic, ginger, cilantro, sugar, Tabasco, lime juice, soy sauce and peanut butter. Pour mixture into the bag with pork. Seal the bag and squish around until pork is well coated. Place bag in a dish (in case of leaks) and refrigerate for 4-24 hours.


Preheat oven to 375 F (190 C). Line a baking pan and sides with foil. Remove tenderloins from the bag, reserving marinade, and place in foil-lined pan. Roast for 35 minutes.

Meanwhile, put reserved marinade in a small saucepan with chicken stock. Boil gently for about 5 minutes to make a sauce. Baste tenderloins with some of the sauce halfway through cooking time, reserving the rest. Once the tenderloins are cooked, stir any pan juices into the sauce. Let the tenderloins sit for 5 minutes, then serve sliced and with the sauce spooned over.

Preparation time: about 45 minutes ( but 4-24 hours marinating) 

Makes: 6 servings

From Ottawa Citizen, April 6, 2016

Teriyaki Sauce

1 tablespoon cornstarch

1 cup water
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar, packed
1 clove garlic, minced
1 tablespoon fresh ginger minced

1 tsp sesame oil
2 tablespoons honey

1 tsp Siracha sauce (to taste)

In a small bowl, whisk together cornstarch and 1/2 cup water; set aside. In a small saucepan heat soy sauce, brown sugar, garlic, ginger, honey, oil, hot sauce and 1/2 cup water. Simmer for 5 minutes. Stir in cornstarch mixture until thickened.

Serve with salmon, basmati rice and broccoli. Sprinkle with toasted sesame seeds.

Chicken Curry

2 tbsp canola oil
2 tbsp butter
2 cups finely chopped onions (2 large)
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cans (19 oz) diced tomatoes
1 tsp salt
½ tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
½ tsp ground cayenne pepper
3 lbs bone-in chicken thighs
1 cup sour cream
½ cup chopped cilantro


In a large pan, heat oil and butter on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add garlic, ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 30 minutes.


Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked.


Remove and discard the cinnamon stick. Cool curry for at least half an hour. Transfer cooled chicken to a mixing bowl. Peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.


Serve with basmati rice and naan.
Option: use a precooked chicken, shredded in place of chicken thighs.


Source: VIJ FAMILY’S CHICKEN CURRY (Ottawa Citizen, Jan 14 2016, Page D2)

Korean Beef

1 lb lean ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/4 teaspoon ground ginger
1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it)
salt and pepper
1 bunch green onions, diced
Rice, cooked
Cilantro 

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions and cilantro.


From: http://www.sixsistersstuff.com/2013/02/korean-beef-and-rice.html

German Meatballs with Jäger Sauce

1 pound ground pork (or use sausage meat)
1 pound ground beef
1/4 cup Dijon mustard or grainy mustard
1 small finely chopped onion
2 cloves finely chopped garlic
½ tsp caraway seed, ground
½ tsp paprika
½ tsp celery powder
1 tsp Worcestershire sauce
1 large egg beaten
½ cup breadcrumbs
salt & pepper


Mix all together and form into small balls. Bake in 375F oven until cooked through. Serve with Jäger Sauce.

Jäger Sauce (Hunters Sauce)
1 tbsp bacon fat (optional)
4 tbsp Butter
2 cups cremini mushrooms, quartered
1 tsp dried thyme
4 tbsp Flour
3 cups beef broth
1 tsp Worcestershire sauce
Salt and Pepper
Bacon, cut in pieces cooked crisp (optional)


Add the bacon fat and butter to pan. When melted add mushrooms and thyme to pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Add flour to the pan and cook for a minute or two. Gradually add beef stock and Worcestershire sauce. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper.


Add the meatballs, to the sauce. Cook for a minute or two to reheat all. Sprinkle with bacon if desired. Taste and adjust seasonings if necessary.

Balsamic Cream Chicken with Mushrooms

4 boneless, skinless chicken breasts
salt
pepper
1 tbsp olive oil
3 tbsp butter
1½ cups sliced brown mushrooms
1½ cups sliced white mushrooms
4 large cloves of garlic, minced
1 tsp dried thyme, chopped
1 medium onion, finely chopped
2 tablespoons flour
2 cups chicken stock (warmed in microwave)
2-3 tablespoons balsamic vinegar
2 tablespoons parsley, chopped

Season chicken with salt and pepper. Bake at 350 degrees for 20-30 minutes until cooked through-ie they are not pink!

Add olive oil and butter to a skillet over medium heat. Add onions and cook until the translucent. Add garlic, thyme and mushrooms and sauté until golden brown, about 5 minutes. Sprinkle flour over mushrooms and continue to cook for one more minute. Gradually add the stock, using a whisk. Stir in balsamic vinegar. Cook until thickened, 3-4 minutes. Slice the chicken and place into the mushroom mixture. Cook another minute or two. Season to taste with salt and pepper and top with parsley. Serve over garlic mashed potatoes, pasta or rice.

Scalloped Potatoes & Ham

6-8 medium russet potatoes
3 tablespoons butter
1 cup chopped onion
1 tsp dried parsley
1 tsp dried thyme
½ tsp salt
¼ tsp black pepper

2 tablespoons flour
1 cup skim milk + 1 cup 5% cream (or use 2 cups homo milk)
pinch of cayenne
½ tsp Worcestershire sauce
¼ tsp nutmeg
¼ tsp dry mustard
2 cups shredded old cheddar cheese
¾ pound ham sliced thin
¼ cup grated parmesan cheese

Using a mandolin or sharp knife, slice potatoes to ⅛ inch thick. Hold in a bowl of cold water. In a medium pot, melt butter and add onions, salt, pepper,  parsley and thyme. Sauté for about three minutes or until onions are starting to become translucent. Lower heat to medium, add flour and stir. Cook for about three more minutes or until raw flour smell is gone.

Mix milk, cream, cayenne, Worcestershire, nutmeg and mustard powder. Warm in microwave (this helps reduce lumps). Slowly add to pan, whisking til slightly thickened. Add the shredded cheddar cheese. Stir over medium heat until cheese melts into sauce then remove from heat.

Spray a 9 x 13 casserole dish with pan spray. Start by ladling a small amount of sauce into the bottom of the pan. Layer one quarter of the potatoes over the sauce, covering the bottom. Cover that with one third of the ham. Next cover with one third of the remaining sauce and another quarter of potatoes. Repeat layers by next adding ham, sauce, and potato, ending with sauce. Sprinkle the top with the parmesan cheese.

Bake uncovered for one hour and 15 minutes at 350 degrees, or until potatoes are tender. Let the casserole set for ten minutes, cut and serve.

Original Recipe slightly changed from: http://www.afamilyfeast.com/scalloped-ham-potato-casserole/