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.
Posted in Breakfast, Holiday Good Eats

Minnesota Delights: Christmas Wild Rice Breakfast Pudding

Posted on by Northerly Nosh

What a great addition for your Christmas brunch! Please enjoy this special treat from my home state of Minnesota.

Wild Rice Breakfast Pudding

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Adapted from millcityfarmersmarket.org (Chef Heather Hartman)

Serves 6

1 cup Wild Rice, rinsed
2 cups almond milk, unsweetened (more may be needed)
1/3‐cup maple syrup
1/4 dried cherries
1/4 dried apricots, roughly chopped
1/2 cup sunflower seeds (you can also use toasted almonds, hazelnuts, or pumpkin seeds)

In a medium sized saucepan, place 1 cup rinsed wild rice and 3 cups water, and bring to boil. Reduce heat to medium and cook rice until it is tender. Hand harvested wild rice will take about 20‐30 minutes. Stir a few times during cooking. You should have about 3‐3 ½ cups cooked rice. If there is water left over, drain off excess.

Add the almond milk and maple syrup to pan, and heat on medium. Add the dried fruit and nuts. Serve with extra almond milk and maple syrup on side if preferred.

This can be made the night before, but add the fruit and nuts before serving.

OR

You can also use a crock‐pot. Place all ingredients (rice should be cooked) except for the dried fruit and nuts in pot. Heat on low for up to 4 hours. Rice will become softer, and will absorb more of the milk, so more milk may be needed.

Add the fruit and nuts on side.

Notes:

You can use leftover cooked wild rice in this recipe. Place rice and almond milk in pan, heat gently until warmed through. More almond milk may be needed.

Other additions you can add to your wild rice pudding –
-toasted coconut
‐dried blueberries
‐frozen mango chunks
‐dried banana slices

Want to go savory?
‐Bison Chorizo
‐green onions
‐scrambled eggs
‐leave in the maple syrup for a delicious sweet and savory moment!

Posted in - Poultry

Minnesota Delights: Caribbean-Style Pork Roast

Posted on by Northerly Nosh

Caribbean-Style Pork Roast

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Note: feeds a crowd and is an adapted recipe from Brasa restaurant

Pork Roast
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
2 large garlic cloves, minced
1 cup fresh lemon juice
1 cup fresh orange juice
2 tablespoons distilled white vinegar
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons freshly ground pepper
1 1/2 teaspoons ground cumin
1 tablespoon Worcestershire sauce
Salt
One 5-pound, bone-in Boston butt (pork shoulder, butt end)

Creamy Cilantro-Lime Sauce
2 large jalapeños, seeded and coarsely chopped
2 large garlic cloves, smashed
2 tablespoons minced fresh ginger
2 tablespoons minced white onion
1 tablespoon fresh lime juice
1/4 cup water
1 cup mayonnaise
1/4 cup finely chopped cilantro
Salt

To Make Sauce: In a blender, puree the jalapeños, garlic, ginger, onion, lime juice and water until smooth. Add the mayonnaise and cilantro and pulse a few times. Season the sauce with salt and serve. The sauce can be refrigerated for up to 3 days.

To Make Roast: In a small saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Add the garlic and cook until fragrant. Add the lemon and orange juices and simmer for 2 minutes. Add the vinegar. Transfer half of the mojo to a blender and let cool. Refrigerate the remaining mojo.

Meanwhile, in a jar, shake the garlic and onion powders, ground pepper and cumin. Add 2 tablespoons of the dry rub to the mojo in the blender. Add the Worcestershire and 1 tablespoon of salt and puree the marinade.

Put the pork in a resealable 1-gallon plastic bag and add the marinade. Seal the bag, pressing out the air, and refrigerate for at least 8 hours or up to 24 hours, turning occasionally. Bring the pork to room temperature.

Preheat the oven to 350° and set a rack in a roasting pan. Remove the pork from the marinade and pat dry. Rub the meat all over with the remaining dry rub and set it on the rack. Roast for 3 hours, until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Reduce the oven temperature to 275° and roast the meat for about 3 hours longer, until very tender and an instant-read thermometer registers 180°. Remove the roast from the oven and cover with foil; let rest for 30 minutes. The whole roast can be covered and refrigerated for up to 2 days.

To Reheat Pork: Bring to room temperature and shred, then cover and reheat gently in a 300° oven.

If not saving for later, shred the meat, discarding the bones and excess fat.

Serve the roast with the remaining mojo, the Creamy Cilantro-Lime Sauce, Guacamole and tortilla chips.

Posted in - 2015 Swap Recipes, - Pork, - Poultry, - Red Meat, Meal Swap Recipes

Meal Swap: December 2015 Menu & Recipes

Posted on by Northerly Nosh

December 2015 Meal Swap Menu

Your Choice

Leah – Chicken Chow Mein

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1-2 lbs chicken breast (cubed or shredded)
1 can bean sprouts
1 can water chestnuts
1 C celery chopped
1 onion chopped
1 garlic cloved crushed
1 C low sodium chicken broth
⅓ C soy sauce
1-2 Tbsp vegetable oil
pepper to taste
¼ C cornstarch w/ ⅓ C cold water
Crispy chow mein noodles

-You provide rice

Prep Day Directions: Cook chicken on stovetop or boil until cooked through Chop, combine and mix all the ingredients together (add the water and cornstarch at the very end) Mix the cold water and cornstarch together until it is smooth and all cornstarch has dissolved. Put in crock pot. Cook on low for 6-8 hours. Prepare rice.

Serve Day Directions: Thaw the night before. Put ingredients from bag #1 in crock pot to cook on low for 6-8 hours. Prepare rice. Top with chow mein noodles. Enjoy!

 

Liz – Egg Muffins

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12 – 15 eggs

Note: use 12 eggs for individual silicone cups and 15 for larger silicone muffin pans. You can use less egg yolks and more egg white if you prefer.

1 tsp. (or more) Spike Seasoning (optional, if you don’t have Spike, use any type of seasoning blend that’s good with eggs.)
fresh-ground black pepper (optional)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, sauteed zucchini, sauteed mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Prep Day: Preheat oven to 375 F. Spray a Silicone Muffin Pan or Silicone Muffin Cups with non-stick spray or olive oil.

In the bottom of the muffin cups layer diced meat, if using, sauteed vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.

Break eggs into large measuring bowl with pour spout, add Spike, and pepper (if using) and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until eggs have risen and are slightly browned and set.

Once cooled wrap and freeze.

Serve Day: Thaw. Microwave on high about 45 seconds to one minute to reheat.

Note: Frozen muffins will release some water when they thaw.

 

North American

Ashley – beef stroganoff

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1 lb. ground beef
1/2 teaspoon garlic powder
pinch of salt & pepper
1 can Cream of Mushroom soup
1 Cup milk
2 tablespoons butter
1/2 block of Velveeta cheese cubed
4 ounces cream cheese
10 ounces bowtie pasta

Prep Day: Cook bowtie pasta. Brown ground beef and season with salt, pepper & garlic powder. Drain grease and add to crockpot. Stir in can of cream of mushroom soup, cup of milk and 2 tbs of butter. Mix until smooth. Then add 1/2 block of cubed velveeta to crock pot. Simmer on low for 6-8 hours. You can add more milk if too thick. Before serving, mix in cream cheese and cooked bowtie pasta.

Serve Day: Thaw and place into crock pot. Cook on low for 6-8 hours. Add cooked bowtie pasta and ENJOY!

 

Nicole – Slow Cooker Split Pea Soup

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1 package (16 ounces) dried split peas (2 1/4 cups), sorted and rinsed
1 teaspoon salt
¼ teaspoon pepper
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
2medium stalks celery, finely chopped (1 cup)
1medium onion, chopped (1/2 cup)
2Cup ham
7 cups water

Prep Day: Mix all ingredients package up. Package up ham. Freeze.

Serve Day: Mix all ingredients and water except ham in 4- to 5-quart slow cooker. Add ham.

Cover and cook on Low heat setting 8 to 10 hours or until peas are tender.

Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.

 
Southwestern

Anna – Chicken Enchiladas

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3 Large Chicken Breasts
1 Medium Onion, diced
2 Cups Cheddar Cheese, Shredded
6 Medium Flour Tortillas
2 Cans Red Enchilada Sauce
Optional: 1 Can Black Beans, Jalapeños, White Rice, Salsa, Sour Cream, Lettuce

Prep Day: Place 3 raw chicken breasts into a pot of water (or thinned chicken stock). Boil on high for 20 minutes, or until chicken is shreddable. Then using a cutting board, shred the chicken.

Mix cheese, onion, chicken and 1 can red enchilada sauce in a bowl. (Optional ingredients can be added at this point.)

With a large scooper, fill each tortilla with mixture. Roll it up and place it in large 9×13 baking dish with seams down. Repeat until all chicken mixture is used.

Pour the second can of enchilada sauce over the top. Top with cheese. Freeze.

Serve Day: Preheat oven to 350F. Bake for 25 – 30 minutes, until melted and bubbly. Serve with sour cream, salsa, lettuce beans or rice.
Asian

Katie and Brittney – Sesame Chicken Strips

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½ C. honey

¼ C. orange juice
2 T. soy sauce
1 envelope oriental sesame dressing mix
4 boneless, skinless chicken breasts (about 1 ¼ lb) cut lengthwise into ¾ inch wide strips

 

Prep Day: Mix honey, juice, soy sauce, and dressing mix in large bowl until well blended. Place chicken strips in freezer bag. Pour marinade over chicken.

Serve Day: Thaw chicken and thread skewers through each chicken strip. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning frequently.

 
Italian

Kellie – Stromboli

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1 loaf frozen pizza dough, thawed (Usually found in packs of 3)
1/8 lb. (2 oz) deli salami, thinly sliced
1/8 lb. (2 oz) deli ham, thinly sliced
1/8 lb. (2 oz) pepperoni, thinly sliced
2.5 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
1 tablespoon garlic powder
1 1/2 tablespoon dried Italian spices (~1 tsp each: basil, oregano, parsley, thyme)
1 tsp pepper
1 jar pizza sauce
1 egg yolk, beaten – you provide

Prep Day: Thaw dough on the counter for a few hours. When thawed, stray plastic wrap with olive oil cooking spray (like Pam) and wrap up. Then put in fridge overnight. In the morning, take out of fridge and put on counter unwrapped on the oiled plastic wrap and let rise until doubled. Once doubled, punch down and lightly stray with olive oil. Roll onto a 15 X 12 rectangle jelly roll pan strayed with olive oil. Arrange the salami, ham, and pepperoni over the rectangle. Sprinkle with mozzarella and Parmesan cheese, garlic powder, Italian seasonings and pepper. Roll up rectangle jelly roll style beginning with the long side. Seal seam and ends. Place seam side down. Wrap in the same plastic wrap as before. Wrap again in tin foil and freeze.

Serve Day: Thaw. Remove foil and plastic wrap. Brush top with egg yolk. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving with pizza sauce for dipping.