Christmas… Just food, food & good food everywhere

Aside from unwrapping your presents and watching your loved ones rip theirs apart with delight, the next best thing to Christmas gifts is Christmas dinner. You want to impress your family with an impressive spread, but you’ve probably already exhausted the recipes in all of your cookbooks and just don’t have the time to search Pinterest for Christmas dinner ideas. We get it: You need easy and delicious meals that you can whip up fast so you can spend more time with your family than in the kitchen.

To help you streamline your holiday menu, we’ve gathered 6 of our favorite Christmas dinner recipes that we think will be a hit this festive season. There are casseroles that make it easy to make a large side dish quickly, hearty main course stunners that go way beyond your traditional turkey or ham, and indulgent ways to enjoy vegetables. And yes, they’re all so easy, they’ll practically cook themselves into a scrumptious spread. Try these easy recipes for a merry holiday!

 

Glazed Ham for the Holidays

This glazed ham is coated in a sweet brown sugar and honey glaze, then baked until golden brown and caramelized. The ultimate holiday ham that’s super easy to make and always gets rave reviews.

 

INGREDIENTS

8 lb. bone in spiral cut ham

1/2 cup butter

1 cup brown sugar

1/4 cup honey

1/4 cup apple cider

1/2 teaspoon cinnamon

pinch of nutmeg

cooking spray

cranberries and herbs for garnish optional

 

INSTRUCTIONS

1. Preheat the oven to 325 degrees F. Coat a baking pan with cooking spray.
2. Add the butter, brown sugar, honey, apple cider, cinnamon and nutmeg to a pot. Place the pot over medium heat.
3. Bring the pot to a simmer and cook for 5-7 minutes or until glaze is syrupy.
4. Place the ham in the pan and pour half of the glaze over it. Cover the ham with foil. Reserve the remaining glaze for later user.
5. Bake the ham for 2 1/2 hours. Uncover the ham.
6. Pour the remaining glaze over the ham. If the glaze has started to harden, you can microwave it for a few seconds to loosen it back up.
7. Increase the oven temperature to 400 degrees F.
8. Place the ham, uncovered, in the oven. Bake for another 15-20 minutes or until glaze is caramelized and browned.
9. Transfer the ham to a serving platter and garnish with fresh herbs and cranberries. Spoon pan drippings over the ham. Slice the ham, then serve.

 

Lentil loaf with balsamic onion gravy

This meat-free, gluten-free and nut-free dish is perfect for roast dinners and Christmas day!

 

INGREDIENTS

FOR THE LENTIL LOAF

1 Tbsp. vegetable oil

1 small onion, minced

3 cloves of garlic, minced

2 medium Portobello mushrooms, finely chopped

1 medium carrot grated

400 g tin of cooked kidney beans, rinsed

400 g tin of cooked lentils, rinsed

1 Tbsp. gluten-free tamari soy sauce, or coconut aminos for a soy-free version

2 Tbsp. mixed dried herbs

4 Tbsp.. nutritional yeast

Black pepper, to taste

135 g rolled oats, (gluten-free, if needed)

 

FOR THE BALSAMIC ONION GRAVY

1 low-salt vegetable stock cube

1 medium onion, finely sliced

2 Tbsp. vegetable oil

1 Tbsp. brown sugar or coconut sugar*

1 Tbsp. arrowroot powder or corn starch

200 ml red wine

3 Tbsp. balsamic vinegar

3 Tbsp. soy sauce

 

INSTRUCTIONS

TO MAKE THE LENTIL LOAF

1. Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper.
2. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
3. Add the rest of the ingredients and use a masher to combine. Don’t over-mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet, add more oats.
4. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.

TO MAKE THE GRAVY

1. Prepare half a litre of vegetable stock with the stock cube and set aside.
2. Add the oil to a frying pan and sauté the onion with the coconut sugar for 10 minutes. Once it’s caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
3. Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
4. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

Optional: for a smooth gravy, blend for a few minutes until no lumps remain. Serve with the lentil loaf and roast vegetables.

NOTES

*Coconut sugar is an unrefined sugar with a great caramel flavour. You can also use any kind of brown sugar

*You can also use coconut aminos for a soy-free alternative

 

The Tastiest Saturday Roast Chicken Recipe

This dish is every bit as delicious on a Tuesday or Friday, but there’s something about a chicken roasting on a bed of vegetables that makes the Saturday night specter of the long week ahead that much more palatable. The key to this roasted chicken is seasoning it long before cooking. The salt will penetrate the flesh, seasoning the bird down to the bone and helping create a juicier roast. If you follow no other part of this Saturday roast chicken recipe, at least follow that one trick.

INGREDIENTS

1 whole chicken (about 4 lbs.)

2 Tbsp. fresh thyme leaves

1 Tbsp. Dijon mustard

4 cloves garlic, minced

Grated zest of 1 lemon

2 Tbsp. olive oil

Salt and black pepper to taste

2 medium onions, quartered

2 cups peeled and chopped butternut squash (The chicken can be roasted with any firm vegetables: potatoes, carrots, parsnips, turnips. Vary at will; just be sure to cut into equal pieces.)

4 cups Brussels sprouts, ends removed

 

INSTRUCTIONS

1. The morning of the day you roast the chicken, rinse it and pat it dry.
2. Combine the thyme, mustard, garlic, lemon zest, and 1 tablespoon olive oil and rub over the chicken.
3. Season the chicken with salt and black pepper.
4. Refrigerate until you’re ready to cook, up to 12 hours.
5. Preheat the oven to 425°F.
6. Place the vegetables in a large roasting pan.
7. Add the remaining 1 tablespoon olive oil, plus salt and pepper, and toss.
8. Use kitchen twine to tie the chicken legs together with a knot at the end of the drumsticks.
9. Use another piece of twine to tie the wings together tight against the body of the chicken by looping the string around the wing tip, then running it under the chicken back.
10. Place the chicken in the roasting pan and roast on the middle rack for 45 to 55 minutes, until the skin is deeply browned and an instant-read thermometer inserted into the thigh registers 170°F.
11. Rest the chicken for 10 minutes before carving and serving with the vegetables.

Eat This Tip

A roast chicken leaves behind the perfect base for a rich gravy. Combine the roasting juices accumulated beneath the chicken in a pan with a spoonful of flour. Slowly add warm chicken stock, whisking to keep lumps from forming. Flavor with herbs, a splash of white wine, or a squeeze of lemon.

 

The Simplest Garlic Mashed Potatoes Recipe

They’re so easy to make, you can’t mess this one up!

Mashed potatoes are the perfect creamy canvas for big flavors, and a spice like garlic is a great match. Consider this a base recipe (even if you wanted to forgo the roasted garlic) for an infinitely mutable mash ready for whatever heady and artisanal embellishments you can dream up. Some of the best garnishes you can add to this dish: fresh chopped rosemary, thyme, basil, freshly chopped chives, bacon and sautéed spinach, caramelized or roasted onions, roasted green peppers, (or spice things up with the hot pepper of your choice), lemon (juice and zest) with olive oil (instead of butter), artichoke hearts with sun-dried tomatoes, and pretty much anything else you can imagine. The possibilities are endless! Once you’ve found your favorite blends, you can even use these garlic mashed potatoes as a topping for your favorite burger or sandwich.

 

 

INGREDIENTS

1 1⁄2 pounds Irish potatoes, peeled (Red potatoes also do the trick, but white Irish potatoes, with their smooth, buttery taste and texture, make for the best mash.)

1 cup low-fat milk

2 Tbsp. butter

5-6 cloves roasted garlic

Salt and black pepper to taste

 

INSTRUCTIONS

1. Place the potatoes in a large pot of salted water and bring to a boil.
2. Cook until a knife inserted into the flesh meets no resistance, about 25 minutes. Drain.
3. While the potatoes boil, combine the milk, butter, and garlic in a small saucepan and heat until the butter is melted. Keep warm.
4. Use a potato masher or a large wooden spoon to break up the large chunks of potatoes in a rough purée. (If you have a potato ricer, use it—nothing yields smoother mashed potatoes.)
5. Slowly add the hot milk mixture to the potatoes, using a wooden spoon to beat continuously. Season with salt and black pepper.

 

Classic Green Bean Casserole

It works as a great side dish to bring out not only during Christmas Day, but also to any potluck or picnic for that matter. In this version, we stay true to the flavors of the original green bean casserole recipe (onions, mushrooms, green beans bound in a creamy soup sauce), but we employ the use of fresh ingredients to create something with more texture, flavor, and nutrition far exceeding the original.

 

INGREDIENTS

Salt

1 lb. green beans

1 Tbsp. butter

1 red onion, thinly sliced

2 cloves garlic, minced

6 oz. mushrooms, sliced

2 Tbsp. flour

1 cup low-sodium beef or chicken stock

1 cup 2% milk

Black pepper to taste

1⁄2 cup panko bread crumbs, tossed with 1 Tbsp. olive oil

 

INSTRUCTIONS

1. Bring a large pot of water to a boil.
2. Season with salt and cook the green beans for about 3 minutes, until crisp-tender.
3. Drain and run cold water over the beans to help stop the cooking.
4. Preheat the oven to 475 ̊F.
5. Heat the butter in a large skillet over medium heat.
6. Add the onions and garlic and cook for about 5 minutes, until the onions are very soft and translucent.
7. Add the mushrooms and cook for about 5 minutes, until lightly browned.
8. Stir in the flour and cook for 1 minute, then add the stock and milk, whisking to help prevent lumps from forming.
9. Add the green beans and simmer for about 3 minutes, until the sauce thickens and clings to the vegetables.
10. Season to taste with salt and black pepper.
11. Pour the green beans into an 8″ × 8″ casserole dish and top with the bread crumbs.
12. Place on the middle rack and bake for 8 to 10 minutes, until the bread crumbs are golden brown.

 

A Caprese Tomato Salad

This sweet and creamy salad brings all the fresh flavors to the Italian classic.

The classic tomato salad from Capri, Italy, is a study in simplicity: sweet, acidic tomatoes contrasted with creamy mozzarella slabs and the bright herbal bite of fresh basil, yet with a complex taste you’ll crave. Why pay good money for such a simple pleasure you can make yourself, only to let a restaurant screw it up with cheap parlor tricks? Make this caprese salad one of your go-to summer salads. It’s great for appetizers or as a salad served with dinner.

 

INGREDIENTS

4 medium tomatoes

6 oz. fresh mozzarella

16 large fresh basil leaves

1 Tbsp. olive oil

1⁄2 tsp balsamic vinegar

Salt and black pepper to taste

 

INSTRUCTIONS

1. Slice the tomatoes into thick slices (each tomato should yield 4 or 5 slices). Slice the cheese into slightly thinner disks. There should be an equal number of tomato and cheese slices.
2. Place a tomato in the center of small salad plate.
3. Top with a mozzarella slice and a single basil leaf. Repeat until you’ve used up a quarter of the tomatoes, cheese, and basil (if you really want to nail this, salt and pepper each individual layer). If using different color tomatoes, alternate the slices throughout.
4. Repeat with the rest of the tomatoes, cheese, and basil
5. Drizzle each layer with a bit of olive oil and balsamic and season again with salt and pepper.