Christmas is an annual festival celebrated worldwide. We decorate our homes and exchange gifts this season. Besides, it’s the time where families and friends come together. Wondering what dinner recipes to prepare for Christmas?
Below are five easy dinner recipes for Christmas to work with.
Apricot- Filled Pork Loin
- Clove garlic
- Ground Pepper
- Freshly chopped rosemary
- Dried apricots
- Low sodium fat-free chicken
- Pork thigh
The number of ingredients depends on the people to be served.
- Place apricots in a pan, add half a cup of water. Use medium heat for the water to boil. Remove the pan from the heat source and allow it to heat for about 15 minutes for apricots water absorption.
- Get a long knife to cut a hollow opening on pork loin: mix garlic, salt, and apricot mix in a bowl. Fill the space of the mixture.
- Tie the loin at intervals and Heat the oven up to 325 degrees F.
- Grind garlic, salt, rosemary, and pepper with a pestle and a mortar. Apply the combination on the pork haunch evenly. Roast the pork loin for 50 minutes.
- Pour broth, put back the meat in the oven until 150 degrees F is reached for the internal temperatures.
- Get a sheet to place the roasted meat and garnish it with rosemary. The meal is ready to serve.
The whole preparation takes about 2 hours and 30 minutes.
Beef Tenderloin Together With Cauliflower Salad (Roasted)
- Olive oil
- Pomegranate seeds
- Lemon juice
- Preheat the oven to 475° F. Gets a baking pan or sheet for beef placement. Also, use a brush to apply salt, pepper, and a tablespoon of olive oil to the beef. After 12 minutes, remove the food from the oven.
- Chuck a half tablespoon of olive oil and shallots in cauliflower. Use salt and pepper for seasoning. Disperse the mixture on the baked meat and place it back in the oven for about 20 minutes.
- Use a foil to cover the beef for 10 minutes. Whisk lemon juice, mustard, olive oil, seasoning with pepper and kosher salt.
- Heat the baby kale in a pan together with other vegetables. Add the olive oil mixture and the pomegranate seeds. Allow the beef to stand before slicing.
Horseradish Sour Cream and Mashed Potatoes
- Sour cream
- Unsalted butter
- Kosher salt
- Fresh chives
- Black pepper
- Boil potatoes in salted water for about 20 minutes and drain them. Reserve half a cup of the cooking water.
- Whisk horseradish and the preserved sour cream together. Use kosher salt and adequate amount of black pepper for seasoning.
- Mash the potatoes with butter and sour cream mixture. Add the reserved water for thinning.
- Finally, transfer the mashed potatoes giving it a butter and chive topping.
Roasted Mushrooms and Radicchio
- Olive oil
- Sherry vinegar
- Mixed mushroom
- Black pepper
- Leaf parsley
- Kosher salt
- Head radicchio
- Get a baking pan and chuck oil and shallots. To improve its taste, we can season it using salt and pepper. Then roast the shallots for about 20 minutes with a preheated oven to 425°F.
- Add mushroom, oil, and tossing combination. Return mixture into the oven for about 30min so that mushrooms and shallots can become tender.
- Put shallots and the ready mushrooms in a container, add the required parsley, radicchio, oil, salt, vinegar, pepper and toss them together.
The preparation takes approximately 1hr. As we await the dish to be ready, we can take our kids through the preparation methods and what to expect from this meal.
Cumin Lamb Leg Served With Roasted Garlic and Tomatoes
- Head garlic
- Olive oil
- Fresh thyme
- Lamb’s leg
- Heat the oven to 400°F. Toss to combine garlic, lamb, tomatoes, salt, and pepper in a pan.
- Put the lamb between the tomatoes and add cumin, salt, and pepper for seasoning.
- Roast the lamb up to an internal temperature of 130 degrees Fahrenheit for about 90 minutes.
- Transfer the lamb into a wire rest, let it stand for about 10 minutes, and slice it. As such, it will be ready to serve.
Highlighted above are a few easy dinner recipes for Christmas. There are many other recipes available online to work with on the big day. We can use one of these recipes to make exciting and delicious meals for our loved ones.
Some people think that healthy cooking can only be attained with expensive cookware combined with the skills of a gourmet chef. On the contrary, it takes basic cooking techniques to prepare a healthy meal. One of the main culprits of poor diet is saturated fats that are found in butter and lard. Roasting is one of the best methods for keeping it low on fats. In my years of healthy cooking, I always consider the techniques that not only reduce calories but also retain valuable nutrients without adding salts and fats. I’m happy to share with you my favorite culinary approaches.
Steaming facilitates a consistent flow of hot air that gently cooks food above the liquid without actually being submerged. This allows nutrients to remain in the food. In some instances, I can add some water, wine, or broth as an infusion. The ingredients pieces need sufficient room to absorb hot steam so they can cook evenly. If a liquid is involved, it should not go beyond two inches below the suspended food. The steaming appliance is usually a perforated platform but it is also possible to steam food directly on a plat or basket if the juices are needed in the finished dish. Examples of meals that can be steamed include vegetables, mushrooms, dumplings, fish, and chicken. Steam burns can be severe so I must protect my face and hands from the pot top when removing the rid.
Stir-frying is best for cooking a single ingredient that has been fully prepped with high heat and some oil. A classic stir-fry requires the cooking materials to be chopped into smaller pieces for even cooking. The food is stirred by shaking the pan or moving with a utensil. When stirring, I start with the materials that take longer to cook because the others may overcook if I put them first. The idea is to have everything done at the same time. I have found a large skillet or a wok frying pan to be efficient in stir-fries. Examples of recipes for this method include spiced beef and vegetables, chicken and spinach stir-fried with oyster sauce and ginger, and lemon and scallion chicken.
Broiling and Grilling
The two techniques expose food to the source of heat directly. Like roasting, broiling and grilling make the fat drip off. Broiling is the process of putting food on a broiler rack with a heating element above it. Food is best grilled in an outdoor setting. This involves the placement of the ingredients on a grill rack. A bed of charcoal embers is one of the best sources of heat for grilling. Gas heated rocks are also great. Every grill comes with a user manual issued by the manufacturer. Smaller food pieces like chopped veggies should be put inside a long-handled grill basket or wrapped in foil to avoid sipping through the rack.
Best Flavoring Choices
I can’t get enough of meals flavored with herbs and spices. Natural flavorings not only add the much-needed aroma but also enhance the food color without additional salts or fats. Culinary herbs are some of the best flavor boosts for any type of meal. They also contain protective phytoestrogens and can be used to replace salt and cooking oil. When shopping for herbs at the grocery, I must pick fresh and brightly colored herbs that are not wilted. I add these at the end of my cooking session. I love dried herbs as well which come in handy at the earliest stage of cooking. Dried herbs have a stronger flavor than the fresh ones yet each has a unique taste. The only products I avoid are the pre-packaged seasoning mixes since they are infused with excessive salts. Far from boosting the flavor, herbs make perfect additions to salads, mustards, soups, drinks, and bread. My best spice collection for stir-fried vegetables includes garlic, coriander, lemongrass, chilly, and ginger. Other flavorful options I can’t fail to mention are:
- Low-fat marinades: Best for grilling, roasting, and broiling. A home-made marinade comprises oil and vinegar/citrus juice in the ratio of 1:2. Herbs and spices may be added as desired.
- Dried mustard: Best for adding zesty flavor.
- Dried veggies and fruits: Cranberries, mushrooms, currants, cherries, and tomatoes provide more intense hints when dried than fresh.
- Hot peppers: Fresh pepper needs to be finely chopped after removing the membrane. Less is more when it comes to adding hot peppers.
- Vinegar and citrus juices: To be added at the last moment on vegetables.