The Dinner Plan – Review, recipe and giveaway!
November 8, 2017 by Jenny
If you ask home cooks, weeknight meals can be their Achilles’ heel. Homework, late nights at the office and shuttling kids back and forth can crush our best intentions to provide a nutritious dinner for our families and ourselves.
To the rescue, The Dinner Plan: Simple Weeknight Recipes and Strategies for Every Schedule by Kathy Brennan and Caroline Campion offers five meal strategies: Make-Ahead, Staggered, One-Dish, Extra-Fast, and Pantry that will help make weeknight dinners come together. Each of the 135 recipes, from main dishes to sides to salads and “lifesaver” condiments, provide practical Monday through Friday options whether time is super-tight, the fridge is empty, or everyone is coming home at a different time. And all of the recipes are “keepers” reliable, crowd-pleasing preparations that you’ll confidently turn to again and again from the authors of Keepers.
With fun dishes like Rotisserie chicken banh mi, Thai beef salad, Japanese fried chicken and Faux Cubanos, we can travel the world of flavor even on a busy Tuesday night before watching This is Us. If you are not in the mood for global flavors, try the One-pan chicken with lemon and potatoes, Turkey sausages with carmelized apples and onions, or Beef stew in a hurry. There are so many options that even your pickiest eater will be happy. The authors even have the “forgotten meal” covered – that time when kids are coming home from school looking for something to hold them over. Recipes in this chapter include Dark chocolate-banana bread, Date-banana smoothie, and Baked layered nachos.
Special thanks to Abrams for sharing the Roasted pork tenderloin with mustard and herb crust with our members today. I’m planning to make this dish or a variation of, this weekend. Abrams is offering three copies of The Dinner Plan to our US members in our contest below.
Roasted pork tenderloin
with mustard and herb crust
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
Serves 3 to 4
We like having a pork tenderloin in the freezer because it defrosts and cooks quickly and is a convenient blank canvas. But it does need a little help to keep it from being boring. Here, we borrowed a classic coating for rack of lamb; it uses pantry staples and takes just minutes to get it in the oven. Sometimes, to simplify things even more, we add a large can of drained and rinsed white beans tossed with half a pint of cherry tomatoes, a little rosemary, olive oil, salt, and pepper to the bottom of the skillet before baking for a one-dish meal.
- ½ heaping cup (45 g) panko or regular dried bread crumbs
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 1 large garlic clove, minced
- Salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 pork tenderloin (about 1¼ pounds/570 g), patted dry
Preheat the oven to 400°F (205°C), with a rack in the middle position. Meanwhile, in a medium bowl, stir together the panko, rosemary, and garlic. Season generously with salt and pepper, then stir in the oil and set aside. Coat the tenderloin with the mustard (we usually do this right on the packaging the tenderloin comes in). Transfer the tenderloin to the bowl and coat with the panko mixture all over, gently pressing it on the pork to help it adhere.
Line the bottom of a medium ovenproof skillet or baking dish with foil for easier clean-up, if you like. Transfer the pork to the skillet top-side up and tuck the thin “tail” end under the tenderloin so it doesn’t get overcooked. Roast until almost cooked through, but still pink (about 145°F/63°C on a meat thermometer when inserted horizontally into the thickest part of the tenderloin), 15 to 20 minutes. Transfer the pork to a cutting board and let rest for 5 to 10 minutes. Cut into slices about 1/3 inch (8 mm) thick.
Staggered: Serve hot, warm, or at room temperature. It will keep, loosely covered, at the back of the stove for up to about 2 hours; slice as needed.
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 10th, 2017.
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