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What do you want to read or learn how to do pertaining to prep ahead cooking?
Author: Northerly Nosh
I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience.
I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
Sunday Brunch: Strawberry Yogurt Muffins
Strawberry Yogurt Muffins
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar of your choice (I prefer coconut palm sugar)
1-1/2 teaspoons baking soda
1 cup chopped strawberries
2 eggs
1 cup greek yogurt
1/4 cup butter, melted
1 teaspoon vanilla extract
Coarse sugar (optional)
Prep Day: In a medium bowl whisk together all-purpose flour, whole wheat flour, sugar and baking soda. Stir in strawberries. Set aside.
In a large bowl, whisk together eggs, yogurt, butter and vanilla extract. Gradually stir the dry ingredients into the wet until well combined.
Divide batter evenly among a 12-cup greased muffin tin or line with paper liners. If you want strawberries to stay at the top of your muffins, cut up a few extra and place several pieces on top of the batter in each muffin cup. I also sprinkled each muffin with coarse sugar. Bake for 18-25 minutes in a 375 degree oven until the tops are golden brown. Mine were done in 18 minutes at this temperature.
Remove immediately from muffin tins and cool on a wire rack.
Serve Day: Thaw. Warm in microwave.
Side Dish ‘n’ Saturdays: Zesty Beef and Vegetable Soup
It’s June and we are seasonally cool here in Minnesota. So soup is perfect way to warm any chill you are having!
Zesty Beef and Vegetable Soup
8 servings
1 pound beef stew meat
1/2 cup chopped onion
2 teaspoons minced garlic
2 cups shredded cabbage
2 cups frozen corn
2 cups frozen green beans
2 cups sliced carrots
4 cups hot and spicy vegetable juice (Spicy V8)
1 (15-ounce) can Italian tomatoes
2 tablespoons Worcestershire sauce
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
Prep Day: Place beef in slow cooker. Add onion, garlic, cabbage, corn, green beans and carrots. Combine tomato vegetable juice, tomatoes, Worcestershire sauce, basil, sugar, salt and pepper. Pour into slow cooker and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 6 hours. Remove from slow cooker and allow to cool completely. Place in freezer bag or in containers for individual servings. Label and freeze.
Serve Day: Thaw. Heat and serve.
Northerly Nosh 