Category: Side Dish

Posted in Side Dish

Side Dish ‘n’ Saturdays: Indian Spiced Rice

Posted on by Northerly Nosh

Indian Spiced Rice

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1/4 cup sliced green onion
2 teaspoons butter
1 1/3 cups long grain rice
1/2 teaspoon salt
1/2 teaspoon garam masala
1/8 teaspoon ground red pepper
1 garlic clove, minced
2 2/3 cups water

Prep Day: Cook green onion in butter in a saucepan until tender but not brown. Stir in rice, salt garam masala, red pepper and garlic. Cook and stir over medium heat for 1 minute. Add water. Bring to boil.
Reduce heat and simmer, covered, for 15 minutes; do not lift lid. Remove saucepan from heat. Let stand covered for 10 minutes.

To Freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.

Serve Day: Thaw in fridge. Place in baking dish and add 1 T. water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Slow Cooker Stuffed Acorn Squash

Posted on by Northerly Nosh

Slow Cooker Stuffed Acorn Squash

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Adapted from Healthy Slow Cooking

Servings 4

1 medium to large acorn squash, cut in half lengthwise and seeded
1 cup rice, cooked
2 cups lentils, drained, or cooked lentils
1 Tablespoon dried cranberries, chopped
1 Tablespoon pecans, chopped
1 clove garlic, minced
1 teaspoon rosemary, fresh, chopped
2 sprigs thyme, fresh, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil

Prep Day: In medium bowl, mix rice, lentils, chopped cranberries and pecans. Add in garlic, thyme, rosemary and mix. Evenly brush olive oil over exposed flesh of acorn squash. Sprinkle with salt and pepper. *It may be necessary to cut a small slice off the bottom of the squash so it will lay flat. This will make it easier to fill, freeze and cook in the slow cooker. Stuff each squash half with rice mixture. Place squash half on baking dish and flash freeze. After frozen, place in freezer bag.

Serve Day: Thaw. Carefully place squash halves in slow cooker, and add about 1/2 inch of water to bottom. Cook on low for 8 hours.

Posted in - Pork, Side Dish

Side Dish ‘n’ Saturdays: Mushroom and Bacon Risotto

Posted on by Northerly Nosh

Mushroom and Bacon Risotto

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2 -3 tablespoons butter
1 large onions, chopped
2 -4 slices bacon, streaky, chopped
6 -10 small mushrooms, chopped in half
9 oz. risotto rice
2 -3 tablespoons frozen peas
9 oz. boiling water
18 oz. hot stock, chicken or turkey
4 oz. of any leftover cheese ( I used a mix of mild and strong cheddar)

Prep Day: Melt butter in a large pan. When hot add onion, then bacon, then mushrooms. Fry for 5 minutes or until onions are turning clear. Now add rice, simmering for 5 minutes, again until translucent, stirring most of the time. Add peas. Now start to add the stock to the pan a little (3 or 4 tablespoons at a time). When you run out of stock, then use boiled water. Now turn heat as low as you can go. Cook for 20 to 30 minutes or until the liquid has all gone.

When cooked, add cheese as much or as little as you like (I don’t grate it–just chop it in bits) stir in the pan and turn off heat. Leave with lid on a minute or two, just so the cheese goes all gooey.

You can serve right away or cool to be frozen. Package for freezing. Then freeze.

Serve Day: Thaw. Then heat gently in a pot and add some broth to loosen. Stir in a touch of cream before serving if you would like.