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

For Sunday Brunch: Chocolate Orange Crumb Cake

Posted on by Northerly Nosh

Chocolate Orange Crumb Cake

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1/2 tsp. baking soda
3/4 c. sugar
1⁄4 tsp. salt
1/4 c. cocoa
2 tsp. orange peel
2 c. flour
8 tbsp. butter
2 lg. eggs
1 tsp. freshly grated orange peel
1 1/2 tsp. baking powder
1 c. plain yogurt or buttermilk
1/2 tsp. vanilla

Crumb Mixture:
1/2 c. sugar
3 tbsp. unsalted butter, chilled, cut in small pieces

Prep Day: In a separate bowl, mix crumb mixture by fork or finger bowl, mix dry ingredients of cake. In a microwave safe bowl, melt 8 tablespoons butter. Cool to room temperature; add remaining wet cake ingredients. Pour wet mixture into dry ingredients. Stir until just blended. Spread 1/2 of cake batter into a greased 9 x 5 x 3 inch loaf pan.

Sprinkle with 1/2 crumbs. Top with rest of cake batter and then crumbs. Marbleize by upright knife 6-8 times down pan, crosswise. Bake at 350 degrees for about 1 hour. Test with toothpick. Cool in pan at least 30 minutes. Turn out of pan and turn over. Cool completely. Wrap airtight and Freeze.

Serving Day: Thaw completely. Slice and eat. Use within one day.

Posted in Side Dish

Side Dish’n Fridays: Butter Rich Rolls

Posted on by Northerly Nosh

Butter Rich Rolls

Adapted from what’s cooking America

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makes 13 to 16 rolls

1 cup milk (110 degrees F.)
1/2 cup butter, room temperature
1/4 cup granulated sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour*
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze (see recipe below), optional

* You can also substitute whole wheat flour or rye flour for some of the bread flour.

Prep Day: Lightly grease baking pans, baking sheet, or muffin pans; set aside. In a large bowl or in the bowl of a 5 quart stand mixer, combine all the ingredients in the order given except the Egg Glaze. Using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rest for 10 minutes.

After dough has rested, shape the dough into balls and place in two greased 8-inch cake pans or large baking pan. The easiest way to get rolls the same size, is to weight the dough:

For 16 small rolls – weigh dough into 2-ounce pieces.
For 13 large rolls – weigh dough into 3-ounce pieces.

As you roll the dough balls, keep the rest of the dough balls covered with plastic wrap so they don’t dry out. After shaping, place the dough balls, evenly spaced, onto the prepared greased pan.

At this point, the rolls can be covered with plastic wrap and frozen. Once frozen transfer to a plastic bag, this way you can bake up just the quantity you desire for dinner and not the entire batch. Eat within one month.

Serve Day: Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen rolls out of the freezer 3 to 4 hours before planning to bake. I just put the frozen rolls (container and rolls) on my counter (not in the refrigerator) and let thaw and rise.

Make Egg Glaze:

1 egg white, beaten
1 tablespoon water

In a small bowl, combine (whisk together) egg white and water. Just before baking, brush the top of the rolls with the Egg Glaze.

Preheat oven to 375 degrees F. Brush rolls with Egg Glaze. Bake 15 to 20 minutes until they are a light golden brown.

Posted in - 2012 Swap Recipes, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Friday’s Meal Swap Sept. 2012 Recipes

Posted on by Northerly Nosh

Friday AM Meal Swap Menu and Recipes

Our all our recipes are to serve 6.

Seafood/Fish:

Vanessa – Caesar Flounder

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Caesar Flounder

Modified Let’s Dish Recipe

Serves 6-8

9-10 Flounder filets (3lb. Bag at Sam’s Club/18-20 fillets in each bag)
3⁄4 cup (6oz.) Philadelphia Cooking Cream
3 oz. Caesar dressing
10oz. Italian seasoned bread crumbs
1 oz. shredded parmesan cheese
1 oz. Grated parmesan cheese

You Provide: aluminum foil for grilling

Prep Day: Place fish in 2 gallon freezer bag, Set aside. Place cooking cream and Caesar dressing mixture in a quart freezer bag, Set aside. Place bread crumbs and parmesan cheese in a new quart freezer bag and seal. Place fish, cream and bread crumbs bags in a 2 gallon sized freezer bag, seal, label and then freeze.

Serving Day:

For Oven: Thaw in fridge overnight or more. Preheat oven to 400°F. Spray 9X13 pan with cooking spray. Place filets into pan. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture on both sides of the filets. Bake for 20-30 minutes or until internal temp reaches 140°F.

For Grill: Preheat grill for medium-high heat. Place one piece of fish in each piece of foil. Brush the filets with the cream mixture and coat with the breadcrumbs cheese mixture. Crimp edges of foil over and seal packets well. Place on grill and cook for 10 minutes, turn, and cook for a remaining ten. When fish no longer appears opaque remove from heat. Allow packets to stand for 5 minutes before opening.

Sarah – Honey Soy Marinated Tilapia

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6 Tilapia Fillets
9 T Honey
9 T Soy Sauce
9T Balsamic Vinegar
3 Clove Garlic minced

Prep Day: Mix last four ingredients in a shallow dish, put in freezer bags and add fillets. Freeze.

Serve Day: Fully Thaw. pre-heat oven to 350 degrees. Place entire content in casserole dish and Bake for 15-20 minutes or until fish flakes

Poultry:

Ann – Savory Crescent Chicken

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Serves 4

1 package (3 oz) cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
2 tablespoons milk
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 tablespoons bread crumbs

Prep Day: Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken and milk; mix well. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/4 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Sprinkle with crushed croutons. Bake 20 to 25 minutes or until golden brown.

To Freeze: Allow squares to cool and freeze in freezer bag for up to 3 months.

Serve Day: Thaw squares in fridge overnight. Re-heat in oven or microwave. (Oven works better.)

Lindsay L. – Wahoo Chicken Lasagna

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1 Lb. chicken breasts,boneless and cubed
2t. oil
2T. Wahoo! Chili Powder
1T. Garlic Garlic
4 oz. Monterey Jack cheese,shredded
4 oz. Sharp cheddar cheese,shredded
9(6″) corn tortillas
10 oz. can mild enchilada sauce
1/2 jar corn and black bean salsa
sour cream
green onions,sliced

Note: Garlic Garlic and Wahoo Chili seasonings are from Tastefully Simple but you could use a chili seasoning and a mix of dried garlic and dried onions in a pinch.

Prep Day: Saute chicken in oil. Add Wahoo chili seasoning and garlic garlic. Set aside. Toss cheeses together. Place 3 tortillas(cut to fit) in the bottom of a greased 8×8 pan. Layer with 1/2 chicken mixture,1/3 cheese mixture and 1/2 of the enchilada sauce. 2nd layer: 3 more tortillas cut to fit,then salsa and 1/3 of the cheese mixture Last layer: final 3 tortillas,1/2 of the enchilada sauce,1/2 of the chicken and rest of cheese. Cover with foil and freeze.

Serve Day: Bake with foil on for 35-40 minutes at 350. Remove foil and bake for an additional 10 minutes Serve with sides of sour cream and sliced green onions

Jen – Summer Marinated Chicken

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6 boneless chicken breast
1/4 cup and 1 teaspoon vegetable oil ( I use Olive oil)
2 teaspoon and 3/4 teaspoon soy sauce
1 TSP and 1 1/2 teaspoons Worcestershire sauce
1 tablespoon and 1 1/2 teaspoons red wine vineagar
1 tablespoon LEMON JUICE
1 teaspoon dry mustard
1/8 teaspoon SALT
1/2 teaspoon black pepper
1/4 teaspoon finely minced fresh parsley

Prep Day: In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, red wine vinegar, and lemon juice. Stir in dry mustard, salt, pepper, and parsley. Put chicken breasts into a large freezer bag and pour in mixture. Freeze.

Serve Day: Thaw. Place in shallow casserole dish, preheat oven to 350 degrees and bake for 45 minutes, let sit for 5 minutes while juices absorb.

Beef:

Heather G. – Meatballs and Garlic Bread

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24 italian meatballs, cooked
2 cups (16 oz.) spaghetti sauce
3 slices provolone cheese, halved
3 hoagie rolls, cut to remove middles
3 tbsp. oil
3 tsp. garlic, minced
salt and pepper

Prep Day: Put meatballs and sauce in large freezer bag. Cut cheese in half and small freezer bag. Split rolls in half. Brush each roll with oil and minced garlic; sprinkle with salt and pepper. Put back together, wrap in foil and place in large freezer bag. Freeze.

Serve Day: Thaw everything. Simmer meatballs and sauce to heat through. Split rolls and place, cut side up, on a rimmed baking sheet. Bake until golden, about 10 minutes. Scoop 4 meatballs on each hoagie roll half. Top with two slices of halved cheese. Place under broiler for one minute or until cheese is melted.

Megan – Beef Bourguignonne with Egg Noodles

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1/3 cup all-purpose flour
2 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 pounds beef stew meat
3 bacon slices, chopped and divided
1 cup chopped onion
1 1/2 cups sliced carrot
4 garlic cloves, minced
1 cup dry red wine
2 1/4 cups less-sodium beef broth
16oz mushrooms
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 bay leaves
7 cups hot cooked medium egg noodles (one package)

Prep Day: Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Cook half of bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan with a slotted spoon; set aside. Add half of beef mixture to drippings in pan; cook 5 minutes, browning on all sides. Remove beef from pan; cover and keep warm. Repeat procedure with remaining bacon and beef mixture. Remove beef from pan; cover and keep warm.

Add chopped onion, sliced carrot, and minced garlic to pan; sauté 5 minutes. Stir in red wine and broth, scraping pan to loosen browned bits. Add bacon, beef, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, mushrooms, tomato paste, chopped thyme, bay leaves, and pearl onions; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Freeze.

Serve Day: Thaw in fridge overnight. Cook Uncovered (simmer) 1 hour or until beef is tender. Discard bay leaves. Serve beef mixture over noodles.

Meatless or Your Choice:

Heather T. – Vegetable Enchiladas

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Serves 8

Note: For meal swap I modified this to serve 6, and also used half flour, half corn tortillas. 2 enchiladas/person=12 total

2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)

Prep Day: Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.

Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.

Lightly oil baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes. Freeze. Freeze the sauce separately. Freeze the remaining cheese separately.

Serve Day: To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil from only the top of enchiladas and place directly in pan. (you can just trim the edges so you won’t have to clean the pan) Sprinkle the cheese over the pan. Pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before eating.

Pork:

Lindsey M. – Pork Chops and Cream Corn

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6 chops
6 potatoes
2 cans of corn

Prep Day: Brown pork chops on each side. Cool. Place in freezer zip lock bag with cream corn.

Serve Day: Pour thawed pork chops and corn in baking dish. Bake at 325 for 1 hour. Wrap potatoes in foil. Prick with fork. Bake along side pork chops for 1 hour.

Gretchen – Sweet and Sour Pork

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2 lb cooked pork, cut into strips
1/2 cup brown sugar, packed
1 tbsp cornstach
1 cup beef or chicken broth
1/2 tsp cloves
1 bay leaf
3/4 cup frozen sour cherries or canned, pitted cherries
1 tbsp lemon juice
1/4 cupb butter/margarine

Prep Day: Place pork strips into casserole. In a saucepan combine brown sugar, cornstarch and broth, stirring until smooth without any lumps. Add cloves and bay leaf. Cook mixture over low heat, stirring until thickened. Add sour cherries, lemon juice and butter/margarine then bring to a boil. Pour mixture over pork in casserle, then bake in a preheated 350F oven for 20 minutes. Cool and freeze into serving size container(s).

Serve Day: Defrost and reheat in saucepan. Serve over rice.