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.

Holiday Day Good Eats: PIMENTO CHEESE POTATO GRATIN

Posted on April 19, 2014April 19, 2014 by Northerly Nosh

I think I found my new favorite cheesy potato recipe…PIMENTO CHEESE POTATO GRATIN

6 teaspoons salt, plus more to taste
3 pounds (6 large) Yukon Gold potatoes, peeled and sliced into 1⁄4-inch thick rounds
Pint and 1/2 heavy cream
3 large or 6 small shallots, finely diced (scant 1 cup)
1⁄2 tsp crushed dried red chile flakes
1 tsp freshly ground black pepper
1 (4oz.) jar pimentos, with their liquid
24 ounces extra-sharp cheddar cheese, coarsely grated (3 cups)

Heat the oven to 375°F, with racks positioned in the middle and the top third of the oven. (If freezing skip this step)

In a 3- to 4-quart stockpot, bring 2 quarts water and 2 teaspoons of the salt to a boil. Add the potatoes and cook for 10 minutes. Then drain, and set them aside.

Combine the cream, shallots, chile flakes, remaining 1 teaspoon salt, the black pepper, and 2 tablespoons of the liquid from the jar of roasted peppers in a small saucepan. Bring to a simmer and cook until the chile flakes have begun to stain the cream, about 2 minutes. Add 2 cups of the cheese and stir until it melts, about 1 minute. Remove the pan from the heat.

Layer roughly a third of the potatoes in a 6-cup baking dish, overlapping them slightly so that they fit in an even layer. Scatter half of the roasted peppers on top of the potatoes (cut up any peppers that have remained whole so that they lie flat), and repeat layering potatoes and peppers until all the peppers and potatoes have been used. Pour the cream mixture over the potatoes and peppers, and agitate the dish to distribute the liquid throughout.

Cover with aluminum foil (If freezing cool and then freeze at this point).

(If frozen thaw!)

Bake on the middle rack for 15 – 20 minutes. Uncover the dish, sprinkle the remaining cheese over the top, and place the dish on the top oven rack.

Bake for 8 – 12 minutes, or until the cheese is bubbly and gently browned on top. Serve immediately.

Happy Easter Everyone!

- Meal Swap Menus

Meal Swap: Wednesday Group’s May ’14 Menu

Posted on April 10, 2014February 13, 2015 by Northerly Nosh

MAY 2014 MENU for Wednesday’s Swap…

Your Choice–

Jenica: Sicilian meatloaf

Bridget: chicken taco bowls

North American/European–

Brittany: lamb burgers

1 large onion, minced
2 tbsp chopped cilantro
1 jalapeno (left out)
1 clove garlic
1 1/4 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon cumin
1 pound ground lamb
1/2 pound ground beef

Prep Day Directions: mix together all ingredients, make into 6 patties. freeze

Serve Day Directions: Thaw overnight and grill

Kirsten: super sloppy joes

Italian/Mediterranean–

Nicole: prune and olive chicken

Ashley: chicken pesto pasta

Asian/Indian –

Kendra: Indian buttered chicken

Kellie: pineapple ginger flank steak

Southwestern/Latin American:

Erin: tex mex chicken fingers

Emily: out

Next Swap: Wed. 5/14/14 at 8:30pm

June Menu Categories

Your Choice – Erin and Emily

North American/European – Jenica and Bridget

Italian/Mediterranean – Brittany and Kirsten

Asian/Indian – Ashley and Nicole

Southwestern/Latin American -Kendra and Kellie

- 2014 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Wednesday Group’s April ’14 Recipes

Posted on April 10, 2014April 24, 2014 by Northerly Nosh

Wed. Meal Swap April ’14 Menu

Recipes serve 6 unless otherwise specified.

Choice:

Kirsten – Baked Hot Ham & Swiss Sandwiches

1/2 cup butter, softened
1/4 c dijon mustard
1/4 c honey mustard
2 tbsp chopped green onions
1/2 tsp poppy seeds
1/4 tsp curry powder
10 rolls (kaiser dinner rolls)
10 slices swiss cheese
20 slices deli honey ham

Prep Day Directions: In a bowl, combine butter, mustards, onions, poppy seeds and curry powder. Spread over cut sides of rolls. Place slices of ham and cheese on each roll. Wrap individually in foil. Bag in freezer ziplocks.

Serve Day Directions: Bake frozen at 350 (leave in foil) for 15-20 minutes or until heated through and cheese is melted.

Brittany – Honey Orange Tilapia

4 tilapia filets
2 tbsp balsamic
1 tbsp honey
2 naval oranges segments
sprinkle of olive oil

Prep Day Directions: wrap all the above ingredients into tinfoil and seal inside freezer bag.

Serve Day Directions: Thaw and Preheat oven to 375 degrees. Place the packet on cookie sheet and bake for 15-20 minutes until the fish is opaque and flakes easily with a fork.

North American/European:

Nicole – Vodka Shrimp

1/4 cup butter -gave a
1/2 cup butter
3 cloves garlic, chopped-used garlic paste
1 pounds medium shrimp – peeled and de-veined
1/4 cup vodka -gave
3/4 cup vodka
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon chili powder
4 tablespoons chopped fresh cilantro
1 tablespoon used cilantro paste, more optional
1 lime, cut into wedges- gave whole

Prep Day Directions: Add all of ingredients except shrimp in quart bag. Bag vodka in a small bag and other ingredients in another small bag. Butter and lime do not need separate bags.

Serve Day Directions: Melt the butter in a large skillet over medium heat. Add shrimp with garlic and seasonings/lime juice; cook until they start to turn pink, about 3 minutes. Pour in the vodka. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimp on a plate and garnish with cilantro. Serve with lime wedge. Serve over rice or pasta.

Ashley – Brown Sugar Glazed Pork Chops

Recipe to Come….

Italian/Mediterranean:

Kellie – Chicken Black Bean Artichoke Pesto Pizza

Knorr dry pasta sauce mix
1 Pillsbury pizza crust (15 X 10)
2 cups of chicken (rotisserie)
1/2 cup black beans
1/3 jar artichoke hearts
8oz Mozz cheese

Prep Day Directions:Shred chicken off bone. Rinse black beans. add chicken and black beans and artichoke hearts to bag. Make pesto sauce and bag once cooled. Label all and freeze.

Serve Day Directions: Thaw. Bake pizza crust according to directions. Spread pesto, then black bean, chicken and artichoke mixture and top with cheese.

Kendra – Calzones

Pizza Dough
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten

Prep Day Directions: Thaw calzones the morning of cooking.

Serve Day Directions: Place calzones on greased cookie sheets Brush with egg Bake until golden brown, about 25 minutes. Serve with marinara.

Asian/Indian:

Emily – out

Erin – Thai Vegetables with Shrimp

Serving Size: 6 (recipe makes 2 meals)

2 (15-ounce) cans coconut milk
1/2 cup chicken broth
2 Tablespoons fish sauce
2 teaspoons red curry paste
1 teaspoon honey
2 bags frozen stir fry vegetables
2 lbs. frozen cooked shrimp (tails-off)
rice (you provide)

Prep Day Directions: Combine coconut milk, broth, fish sauce, curry paste, and honey in a bowl. Mix well. Put into gallon size freezer bag: 1 lb. shrimp, 1 bag veggies, and 2 cups coconut curry sauce.

Serve Day Directions: Heat on stovetop over medium heat until desired temperature. Serve over rice

Southwestern/Latin American:

Bridget – Zanzibar Chicken

1 cup onions
1T garlic
4 chicken breasts
1t ginger
1/2t cumin
1/2t tarragon
1 can coconut milk
1 can tomato paste
1T lemon juice
Salt and pepper

Prep Day: Sauté onions add all other ingredients and freeze.

Serving Day: Thaw Bake 350 for 30 mins or until chicken is cooked. Add cilantro and serve.

Jenica – Chicken Avocado Burgers

Serves 4

1 pound ground chicken
1 large ripe avocado – cut into chunks ½ cup panko crumbs or other bread crumbs
1 chopped clove of garlic
salt and pepper to taste

Prep Day Directions: Toss the chunks of avocado, breading and garlic together. Blend mixture into ground chicken being careful not to mush the avocado. Form into 4-5 patties and grill until done (temp of 165).

Serve Day Directions: thaw, flatten and enjoy!

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