Maple Mustard Glazed Pork Tenderloin.

It’s finally getting nice and hot outside, so I wanted to make something we could do on the BBQ. We haven’t had pork in a while, and one of my

Finished Meal

Finished Meal

favourite cuts is the tenderloin–and it’s great on the grill. Only yesterday we had a thunderstorm warning, so I decided to roast it instead. The recipe below was inspire by one I found on, for Maple Marinated Pork Tenderloin.

The recipe is simple, and you can follow the link for details. Basically, the marinate consists of maple syrup and dijon mustard with some garlic and salt and pepper to taste. Let the meat marinade for several hours. I let it go overnight, then turned it over in the morning to soak again until I got home from work. Be sure to use some of the marinade to baste it, and definitely be sure to leave it in the fridge.

The recipe above is for the grill, but it’s easily done in the oven as well. Pre-heat the oven to 350° F, and put the meat in a shallow pan. You can drizzle it with some more of the marinade, but it should be discarded or cooked after that; after eight hours of soaking, it’ll be filled with bacteria. Cooking it will kill the bacteria, so if you use “raw” marinade to baste the pork while it’s cooking, make sure you give it long enough to cook. I played it safe and discarded it.

The recipe also called for a glaze, but I decided to make some from scratch instead of reducing and cooking the marinade as suggested. It’s the same recipe as before: maple syrup, then a dollop of mustard, salt and pepper to taste. Only this time, I brought it to a boil and let it boil for about a minute. This reduced the sauce to make it nice and thick. If you draw a line in the pan with a spoon, the glaze should be thick enough that the line stays. Note the picture below: that line was there for several minutes, perfect for a nice thick glaze.

Cook the tenderloin for between 25 and 35 minutes, checking to see when it’s done. It’s pork, so it should be cooked all the way through; you can use a meat thermometer, but we just cut into it. When it’s done, slice it into medallions and drizzle with the glaze–not too much, it’s pretty sweet! We added some roasted veggies and edamame for a complete meal.

The vegetables were easy. I boiled the potatoes and carrots for about two minutes, then drained them. While they were still hot I added a couple tablespoons of butter, and about a tablespoon each of rosemary and fresh dill. Mix it up and put it in the oven when the tenderloin has about ten minutes left. Easy!

As for the Maple Syrup–store bought is fine, but we lie to make our own. It’s incredibly simple.

Just put sugar and water in a pan and bring to a boil–the ratio is always one part water to two parts sugar. Once it boils clear, take it off the burner and add some maple flavouring–or, actually, any kind of flavouring you like. (Use almond extract instead for some tasty syrup for your waffles!) Once it cools, you’ll have a moderately thin syrup; boil it just a tad longer and it’ll thicken easily. Also, if you do equal parts sugar and water and forego the flavouring, you’ll have Sugar Syrup, a perfect sweet addition to any cold, hot or alcoholic drink because it dissolves immediately.

Now, after all that, I should assure you: the dish above looks a whole lot more complicated than it actually was. All of the prep–aside from the initial marinade–was done while the tenderloin cooked, so the meal was on the table in about 40 minutes. Perfect supper for a rainy day!




Deconstructed Chef Salad

It’s been a few days since our last post, so I thought I’d put up two today.

Deconstructed Chef Salad

Deconstructed Chef Salad

The first is a quick meal we had last Monday. We’d intended to have falafels–not fresh cooked, never again We have a bag of frozen falafels we got at the grocery store. They’re not as good as you can find elsewhere, but they’re pretty good. And it’s a simple, healthy  meal; just cook them and add some fresh veggies, and you’re good to go

Only the ones we bought were very freezer burnt. (We really have no luck with falafels). And of course, because you basically only have to defrost the falafels, we didn’t notice it until all the vegetables were prepared. So we came up with a quick plan B: we boiled some eggs.

Harboiled eggs can be tricky until you get the hang of it–then they’re the easiest thing in the world. Nice to have in the fridge, they’ll keep for a few days; cut them up for breakfast, bring one for lunch for a quick bit of protein, or chop them and make egg salad. Or, as we did that night, make Chef Salad.

Here’s a fool proof way to hardboil your eggs:

  • Get six or seven eggs in a shallow pot, and cover them with water–about an inch over the top of the egg.You should put enough eggs in one pot that there’s not much room to move around; otherwise, the boiling water will jostle them and one or two are sure to break while cooking.
  • Add a half teaspoon of baking soda to the water; this lowers the pH level of the egg, which, believe it or not, will help the shell peel more easily. (Thanks to Tim Ferriss for this tip).
  • Bring the water to a boil, and let it boil for about twelve minutes.
  • Then, take them off the heat immediately and run under cold water in the sink, until all the water is as cold as you can get it. Add ice if you like. This will stop the cooking of the eggs. Then, peel and serve!

A chef salad is basically a nice garden salad with hard boiled egg and ham. We didn’t have any ham, but the amount of vegetables I prepared was more than enough for a meal.

As a bonus, here’s a neat video of how to quickly remove your hard boiled egg from the shell. (Note: I haven’t actually tried this yet…but now I can’t imagine any other way.)


Easy Curry Chicken

Serve over rice

I’m a big fan of Indian food–though I’ll admit I don’t have much experience cooking it for myself. On my list of things to learn to cook are some good traditional Indian dishes–paneer, aloo jeera, aloo gobi, and a litany of others. We’ll get to it some day.

In the meantime, my mother-in-law has a great and very simple recipe for curried chicken. Both of us were tired from a long week at work last night, but this only took about half an hour to whip up–and most of that waiting for the rice to cook.

We used one chicken breast and ended up with three servings–lunch the next day!–but you could use two with the same proportion for the rest of the ingredients, and have a larger yield. You’ll need:

  • Chicken breasts, cut into large-ish chunks
  • Onions
  • Flour
  • Cooking oil/butter
  • Vegetables (optional; cut into chunks)
  • 2 tsp curry powder
  • 1 tsp dried dill (or a healthy handful fresh)
  • 1/2 cup mayonnaise
  • Salt and pepper to taste
  • 1 Cup chicken broth

Dredge the chunks of chicken in flour, and brown it lightly on all sides in a skillet. You don’t want to cook it too much right now! Throw in the chopped onions and saute until they’re transparent.

At this point, I realized we didn’t have any onions–so I cut up some sweet peppers and tossed them in instead. You could add pretty well any vegetables you want; carrots, cauliflower, etc. Peas would go great with this recipe, though I’d put them in not long before it’s served so they’re nice and crisp.

Once everything is browned and sauteed, sprinkle the mixture with the curry and dill. Add more or less to taste. If you’re using dried dill, remember to crush it in your hand before putting it in the pan; this should be done with all dried herbs, as it allows the oils to get through and improves the flavour. Also, when using dried herbs the general rule is to use three times as much as fresh–but play with it according to your tastes.

After adding the spices and herbs, add your broth and mix well. Simmer, covered, until the chicken is done. This is where most of the cooking takes place; if you cooked it too much while browning, the chicken will absorb less of the flavour from the spices, and won’t be as tender and juicy.

Once the chicken is done, add your mayonnaise. You could use plain yoghurt as well; the idea is to thicken the broth to make a nice sauce. Add salt and pepper to taste. At this point, I turned up the heat to full for a minute or two, letting the water boil off to make an even thicker sauce.

Serve hot over rice. We added some sliced almonds–why not?

This is one of those dishes where you can play around with the recipe any way you like. Add more vegetables; toss some toasted almonds in there, and so on. We tried cooking the rice with tumeric, but didn’t add enough, so we’ll try more next time. We also both decided that next time we try this, we’ll be adding some raisins for a nice touch of sweetness.

James and Olivia

Beans & Egg on Toast

Beans& Egg on Toast

Doesn’t that look awesome?

When I was in England, I stayed in the dorms at the University of Nottingham. Three meals a day were included, but when you’re cooking for 200+ people, it can be hit and miss. The best dishes were bread pudding (every Sunday dinner) and beans on toast, which was one of our breakfast options. Haven’t learned to make bread pudding yet, but the other is one of my standbys when I’m in the mood for something quick and tasty…and not healthy by any stretch of the imagination.

Beans and Toast is exactly as it sounds, but I’ve taken to adding a twist–a barely fried egg.

There are two tricks to this dish: timing (you want everything to be hot and ready at the same time) and butter. I use canned beans–in tomato sauce is traditional, but I prefer maple. Heat them up and make your toast. Butter the toast, then start your egg.

Fry it according to your taste, but don’t skimp on the butter. This makes the edges of the egg nice and crispy, and gives a nice flavour overall. I fry it until it just starts to set, then flip it over for five or ten seconds before taking it off the pan. This makes for an egg with a solid white, but a very runny yolk.
The egg goes on the toast, the beans on the egg–and a dash of Worcestershire sauce or Frank’s is a nice touch. Poke the yolk and let it run. Comfort food hardly gets better than this!


Livvy and James’ Fish Cakes

Ta da!This is another of our favourite quick and simple meals. Olivia and I eat a lot of fish; it’s generally either haddock or tilapia, and we eat it at least once a week. Normally, we just fry it up, add some veggies and rice or potatoes on the side–and don’t forget the Frank’s Red Hot–and it’s a meal done in less than half an hour. Fish cakes take a little bit longer, but mostly in prep–and it’s definitely worth the extra effort.

This is a recipe we made up as we went along, and it works like a charm.

You’ll need:

  • 2-3 fish fillets, chopped into small pieces.
  • 1 1/2 cups of rice, cooked.
  • 4 green onions, chopped.
  • 2 eggs, slightly beaten.
  • 1-2 Tbsp flour (you’ll have to eyeball it).
  • 1/2 tsp each of salt, pepper and paprika (substitute other spices for paprika to taste).
  • 1/2-3/4 cup grated cheese.
  • 1 tsp parmesan cheese.
  • 2 cloves garlic, minced.
  • 1 tsp lemon juice.
  • Olive oil and butter for the pan.

For this meal, I used haddock; our other favourite is tilapia, though I imagine cod, sole, or other whitefish would be just as nice. For the cheese, we normally use a rich old cheddar, but this time I decided to split it half and half with havarti. I also forgot about the green onions for the fish cakes, and used our last few for the accompanying salad–so I just used white onion.

  1. First, gather all your ingredients, and mix everything in a large bowl. Don’t over-mix it, but you want to make sure that everything combines nicely.
  2. Add flour as needed until the mixture just starts to clump together. Too much will make them a bit doughy;with too little, they won’t stay together in the pan. Start with 1 Tbsp and go from there. If you can pick up a handful and form it into a ball without it crumbling apart, you’re there.
  3. Put some cooking oil into a hot pan with a touch of butter (which will give it a nice golden colour). Spoon a large tablespoon full of the mixture onto the an and form it into a patty. Don’t put too many in at once! Chances are you’ll need to do batches anyway, so don’t crown the pan–it’ll just make it harder to turn them.
  4. Fry for about 5 minutes on each side, and check for doneness (the fish pieces should be flaky and white).

And that’s it! Depending on how many batches you do, it should only take about a half hour to forty five minutes–the rice will take longer than anything. This recipe will yield about 9-10 medium sized cakes, but you can make them any size you want.

Serve with a salad and some fresh steamed veggies (broccoli, of course!) and you’ve got a quick and healthy meal. You can remove the cheese to make it even healthier.

And don’t forget the hot sauce!

James and Olivia

Chicken Rolled with Aparagus

Chicken rolled with asparagus

Chicken Rolled with Asparagus

A friend of mine posted an experiment she’d tried last week, and it looked delicious.  She said it was really simple–didn’t even use a recipe, per se–so naturally, we had to give it a go!

We started with two large chicken breasts, and sliced them in half along the length–butterflied. This gives you a nice wide surface to roll the asparagus up with. Because of the way I cut them (I’ve never butterflied a chicken breast before) they were a bit uneven, but it worked out well; we ended up with two big servings, and two smaller ones, but they all cooked at the same rate.

Next, we salted and peppered both sides–a touch more pepper on the inside gave it a nice kick in the end–and added a dab of butter. Each breast held four spears of asparagus; any more, and we wouldn’t have been able to fully wrap them. Roll the breast to cover the asparagus, then add a toothpick to hold it all together.A dab of vegetable oil on the asparagus tips helped them get nice and  crisp.

Then we added some dijon mustard, rubbing it on the surface of the chicken. This was the recipe we got from Juliet, and the flavours worked great. I’d like to try this again with different rubs; a Jamaican Jerk, maybe, or honey mustard. I bet this would even work really well done on the BBQ (in a foil pan of course) with a smoky hickory sauce.

These went in the oven at 400° F for 35 minutes. Just for a nice bit of flair, we shredded up some havarti and sprinkled it on top for the last five minutes of cooking. Test it before you take them out–the flesh should be white and the juices run clear. Depending on how thick you cut the chicken, it could take longer or shorter in the oven; just keep an eye on it.

To go with the chicken we just sauteed up some fresh vegetables–including a delicious yellow “Crooknecked Squash” that was pretty much a zucchini–and made a Caesar salad. A simple and delicious simple meal that took less than an hour!

Thanks and credit to Juliet for the recipe and idea. Go find her at Lemon of Choice!


Pasta with Veggies and Browned Butter

Finished: Pasta with Browned Butter and Vegetables.

This is one of my personal favorites. It’s fast, simple, and healthy–well, maybe except for all the butter. It took me about 45 minutes from start to finish, but only because I like to take my time while I cook; this meal could probably be on the table in under 30.

I got the inspiration for this recipe from a book called How to Cook Everything, by Mark Bittman. Pasta with Browned Butter and Sage can be found on page 140 (though I should note we’re using an older edition, so it might be different for you). I won’t reproduce the recipe here, but urge you to look up the book–I’ve found it to be an indispensable resource, and it covers a huge range of dishes.

This recipe is a bit different. I started with the vegetables. You can put whatever you’ve got into this dish, though asparagus, sweet peppers and mushrooms are particularly good. We also put broccoli (a staple in our home!), and often throw in some frozen peas or edamame just as it’s finishing so they’re nice and crisp.

I steamed and blanched the asparagus and broccoli–separately, because they’ll cook at different rates–and set them aside. This ensures that they’re not cooked too much, and retain their beautifully vibrant green colour. Meanwhile, I sauteed the other vegetables in some vegetable oil, salt and pepper–and a tiny bit of butter for flavour. That was set aside once finished as well. It’s best to cook/prepare your vegetables first, because the pasta doesn’t take long, and you want to keep a close eye on the butter so it doesn’t burn.

The next step is the browned butter. I used about a quarter cup, but you can use more if you like; you kind of have to go by feel, as you want enough to coat the veggies and pasta, but not so much that it’s swimming in butter. Cook it over low heat–as low as your stove will go–and just after it melts, throw in about a tablespoon of basil. (The original calls for sage, but we prefer basil; rosemary or oregano would go well too, according to taste). Normally I also add a quarter cup or so of grated Parmesan cheese at this point as well; but tonight, I decided to use some shaved Parmesan I found at Safeway.

Note: This was a bit of a mistake. I thought that, being shaved so thinly, it would melt easily–but it didn’t. I ended up with clumps of cheese coated in butter…lesson learned!

Anyway, cook the butter on low heat until it begins to foam and brown. Don’t cook too hot or too long, or it’ll burn–you’ll know it to smell it. When it gets a nice fragrant, almost nutty aroma, it’s done.
Put in all the vegetables (and add the frozen stuff if you have it), and toss until covered. You can keep this on low heat (or none at all) while the pasta cooks.

We used multigrain pasta, because it’s awesome. It has a nice rich flavour, good even by itself, and it really adds to the overall taste of the dish. Cook according to the directions on the package. I suppose most kinds of pasta could be used, but spaghetti, spaghettini  (which is what we used here) or penne is probably best for this recipe.

Cooking Tip #1: When you’re cooking pasta, everyone knows to add a touch of salt to the water. But as we learned from How to Cook Everything, you actually want a decent amount–up to a tablespoon. The water should be briny; this will help enhance the flavour of the pasta.

Cooking Tip #2: Does your water boil over whenever you make pasta? You should be using a lot of water, so it’s likely. One thing we learned is to place a wooden spoon across the top of the pot. The boiling water will hit the spoon, and diffuse before it boils over. (This doesn’t always work, but most of the time it does–and we read it on the internet, so you know it’s true.)

Anyway, once your pasta is ready, take it off the heat and drain it–keeping a couple tablespoons of the water. Put the pasta back in the pot with the leftover water, then toss with the butter/vegetable mixture. Sprinkle some cheese on top, and you’re done!

The Pasta and Browned Butter with Sage recipe is great because it’s so versatile. Start with just the browned butter and some pasta, and go crazy from there. Here’s some ideas to try out:

  • Chop strips of fresh basil to sprinkle over the pasta when it’s done.
  • Add toasted pine nuts or almond slivers to the butter and vegetables.
  • Throw in a sliced jalapeno or Serrano pepper for a nice kick.
  • Toss with baby shrimp or small chunks of crab or pollock.
  • Add even more Parmesan and some cream to make an alfredo sauce.

Be sure to visit Mark Bittman’s website at How to Cook


Cutting & Gutting a Sweet Pepper

Yellow Pepper

Yellow Pepper

Okay, this food tip might seem so simple it doesn’t need to be mentioned–but I’ll be honest, when I first learned to do this it blew me away.

Olivia and I eat lots of sweet peppers. Besides broccoli, it’s probably our favourite and most used vegetable. Red, green, orange, yellow–it doesn’t matter. They’re good in everything!

Except that white stuff inside. And all the seeds. You’re bound to get seeds everywhere. So here’s an impossibly simple tip to try out:

Off with their heads!

Off with their heads!

Cut the top of the pepper off. Inside is a nice web of seeds and pith. If you put your hand into the pepper, you can curl your fingers around the bundle of seeds. Just twist, pull it out, and discard. Rinse the inside with water to shake loose any seeds that are knocking around in the pepper, and that’s it.

Disassembling the pepper

Disassembling the pepper

Once it’s clean, you can slice it into rings or strips, dice it, or stuff it. And don’t throw away the top; you can snap the pieces clear of the stem easily, trim the pith with a paring knife, and toss them into a salad or stir-fry.

As a bonus, here’s something fun to try with your sweet pepper rings:


Garam Masala Chicken

Olivia has a recipe for a really nice Indian Spiced potato salad, and we’ve been looking for the perfect pairing. We thought to bar-b-Que tonight, but changed our mind when we found this recipe for Garam Masala Chicken at

It’s a simple recipe, and we had all the ingredients at hand–what could be better? So we defrosted the chicken, thinking to do a half recipe (we normally freeze chicken breasts in portions for two).

Unfortunately, we only had one chicken breast. So rather than do a quarter recipe, we decide to get creative.

I won’t reproduce the original recipe here; suffice it to say that we followed it most of the way. The main change was that we cut the chicken into strips, rather than cooking it whole. This reduced the cooking time from twenty minutes closer to ten–which also meant the vegetables were more crispy, the way we prefer them.

We still did a half recipe, but added more veggies instead of the second chicken breast. I imagine that we could have substituted the chicken for more chick peas as well, but we had enough in the salad.

We browned the chicken on both sides, then added the spices and water and let it simmer covered for a couple of minutes. Then we added the sweet peppers; after letting them soften a touch we threw in the rest of the vegetables, and another half teaspoon of masala. We kept adding water to make a sort of sauce with all the spices, and ended up using enough water for a full recipe. We boiled the water to let our “sauce” thicken, just enough that it coated everything nicely. A bit of tossing around, and we were done!

The altered recipe worked well for us, though I’m sure the original is great too. Next time we’d add a bit more salt, a bit more masala, and probably put the tomatoes in just before the dish is finished-nobody likes a mushy tomato.