Category: Side Dish

Posted in Side Dish

Side Dish ‘n’ Saturdays: Broccoli Salad

Posted on by Northerly Nosh

Broccoli Salad

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Servings 8

1 cup Miracle Whip
1/2 cup Sugar
1 tsp Vinegar
2 bunches of broccoli
1/2 lb. Bacon, fried and crumbled
1/2 cup Raisins
1 Small purple onion, chopped
1/4 cup Sunflower seeds, if desired

Prep Day: Put the mayonnaise (or Miracle Whip), sugar and vinegar in a bowl and stir with a spoon until it’s well-mixed. Even though it’s mixed well, you will still be able to feel the grittiness of the sugar. Set it aside for about 20 minutes. Stir again, and the sugar should be dissolved and you can’t feel the grittiness anymore.

To Freeze: Put the mayonnaise mixture in a rigid container or freezer bag. Seal, label and freeze. Keep the rest of the ingredients on hand, or purchase later.

Serving Day: Thaw the mayonnaise mixture overnight in the refrigerator. Cut the florets off the broccoli stalks into a colander. Rinse with cold water to wash. Drain, and cut the florets into bite size pieces. Put the pieces into a large bowl. Add the bacon, raisins, onion and optional sunflower seeds. Stir to mix. Pour the mayonnaise mixture over the salad ingredients in the bowl. Stir until everything is evenly combined. For the flavors to blend, cover and chill in the refrigerator for an hour or two before serving. Keep any leftovers in the refrigerator.

Posted in - Meatless, Side Dish

Side Dish ‘n’ Saturdays: Mushroom and Wild Rice Hotdish

Posted on by Northerly Nosh

Mushroom and Wild Rice Hotdish

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Serves 6

“Hotdish” is the term used for casseroles here in Minnesota, where wild rice is the official state grain. Just the right amount sour cream is blended in for a comforting dish that’s both light and satisfying.

½ cup uncooked wild rice and brown rice blend
1 ½ tsp. vegetable oil
1 medium onion, chopped
1 large stalk celery, diced
3 cloves garlic, minced
1 lb. button mushrooms, sliced
1 tsp. grated lemon zest
1 cup creamy portobello mushroom soup, such as Imagine
2 T. lemon juice
6 oz. chicken tenders, non breaded
⅓ cup sour cream
2 T. panko breadcrumbs
Parsley for garnish, optional

Prep Day: Bring 1 cup water to a boil in medium saucepan. Stir in rice, reduce heat to medium-low, and simmer 30 to 40 minutes, or until rice is tender.

Meanwhile, heat oil in large skillet over medium heat. Add onion, celery, and garlic. Cook 5 to 6 minutes, or until onion is soft. Add mushrooms and lemon zest. Cook 4 to 6 minutes, or until mushrooms are soft and beginning to brown. Season with salt and pepper, if desired.

Stir in mushroom soup and lemon juice. Remove from heat, and stir in Chik’n Tenders, rice, and sour cream. Spoon into 8-inch-square baking dish, and top with breadcrumbs. Wrap and freeze.

Serve Day: Cook from frozen. Preheat oven to 375°F. Cover casserole with foil, and place on baking sheet. Bake 1 hour, or until filling bubbles and top is golden. Remove foil during last 15 minutes of baking. Let stand 5 minutes before serving.

Posted in Side Dish

Wellness Wednesdays: Roasted Cauliflower

Posted on by Northerly Nosh

Roasted Cauliflower

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Adapted from oamm

3 cups cauliflower florets (about one head)
2 teaspoons minced garlic
2 teaspoons cooking oil (olive, coconut, etc.)
1/2teaspoons chili powder or to taste
coarse salt and ground pepper to taste

Prep Day: In a large bowl, toss together cauliflower, garlic, and cooking oil until coated. Sprinkle with salt, pepper, and chili powder and toss again until evenly coated. Toss together ingredients as directed above. Do not cook. Place cauliflower in gallon freezer bags, label, and lay flat to freeze.

Serve Day: Do NOT thaw. Preheat oven to 425 degrees. Pour frozen cauliflower onto a rimmed baking sheet or roasting pan in a single layer. Bake in preheated oven 30-40 minutes or until cauliflower is fork tender and just begins to char.