Category: Side Dish

Posted in Side Dish

Side Dish ‘n’ Saturdays: Freezer Dinner Rolls

Posted on by Northerly Nosh

Freezer Dinner Rolls

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4½ Cups Flour
¼ Cup Shortening
½ Cup Sugar
2½ tsp. Salt
1½ Tbsp. Dry Yeast
1½ Cups Warm Water
½ Cup Melted Butter

Prep Day: Combine Dry Ingredients in a Bowl and Mix. Cut in Shortening into Flour Mixture. Slowly add Water while mixing gently. Knead Dough on a Floured Surface for about 10-15 Min. Place in a bowl with a little oil in it. Flip Bread and Cover. Let Rise 1 Hour or until it doubles. Punch Down Dough and form small balls (About 1½ inches).

To Freeze: At this point on a pan, then place balls and freeze. Once frozen put into a freezer bag and freeze.

Serve Day: Let Rise 45 in on a Baking Sheet for Fresh Dough. Let Frozen Rolls rise about 3 hours. Bake at 400 for about 12 Minutes. Brush with Melted Butter out of the oven.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Individual Rosemary Polenta Loaves

Posted on by Northerly Nosh

Individual Rosemary Polenta Loaves

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Adapted from Serious Eats

Serves 10

2 cups polenta
2 cups all purpose flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons baking powder
2 tablespoons finely chopped rosemary
2 eggs, lightly beaten
1 cup olive oil
1 1/2 cups milk

Prep Day: Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary. In a medium bowl, whisk together egg, olive oil, and milk until combined. Add wet ingredients to polenta mixture and stir until well combined. Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.

To Freeze: Use aluminum foil or waxed paper to wrap each piece separately. If using waxed paper, follow with a layer of plastic wrap to secure it. After each piece is wrapped, store those pieces in a freezer bag or freezer-safe container until ready to use. You can keep polenta in the freezer for three months.

Serve Day: Thaw. Heat in microwave to warm up.

Posted in - Meatless, Side Dish

Side Dish ‘n’ Saturdays: Green Beans Stewed With Tomatoes

Posted on by Northerly Nosh

Green Beans Stewed With Tomatoes

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Serves 4

1 lb green beans (can also use fennel, asparagus or broccoli instead)
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
2 garlic cloves, crushed
1 teaspoon dried basil
2 ripe tomatoes, diced
1 tablespoon balsamic vinegar
2 tablespoons water
1/4 teaspoon salt
1/4 teaspoon pepper

Prep Day: Trim ends of beans; cut into 1 1/2 inch lengths. In a large saucepan cook beans in lightly salted water for about 3 minutes; drain well. In a large non stick skillet, heat oil and add onion, garlic and basil. Cook for 2 minutes or until softened. Add remaining ingredients, except beans, and cook for 3 minutes then add beans. Simmer for an additional 5-10 minutes until tender, stirring often. If necessary add more water to keep mixture moist. Label and freeze in freezer bags or freezer containers for up to 4 months.

Serve Day: defrost in fridge overnight and then reheat. Serve as a side dish or as a pasta sauce and sprinkle with parmesan cheese if desired.