Category: – Meatless

Posted in - Meatless, Side Dish

Minnesota Delights: Mapled Butternut Squash Soup

Posted on by Northerly Nosh

Mapled Butternut Squash Soup

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Adapted recipe by Chef Marshall Pauslen at Birchwood Café in Minneapolis.

Serves 6

6 medium butternut squash
2 cups heavy cream
1 cup vegetable stock
2 teaspoons sambal or siracha
1/2 cup maple syrup
Kosher salt
Freshly ground black pepper

For garnish:
Crispy bacon
Unsweetened yogurt or whipped cream

Prep Day: Preheat oven to 400°F. Line a baking sheet with parchment paper and brush or spray lightly with oil. Slice squash crosswise, separating the bulbous (hollow, seed-filled) base from the (solid) neck. Halve the top portions lengthwise and place flesh-side down on the prepared baking sheet. Roast squash until skins are scorched and flesh is soft, about 45 minutes (check progress at 30 minutes). Scoop flesh into a medium bowl and discard skins. Do in 2 batches, puree with immersion blender or blender. Purée the squash with cream, stock, sambal, and maple syrup. Place in freezer container and freeze.

Serve Day: Thaw. Transfer soup to a Dutch oven or other large soup pot, season to taste with salt and pepper. When ready to serve, heat soup over medium heat until steaming.

Posted in - Lamb, - Meatless, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Tips and Tricks

Tips & Tricks: Guide to Flavoring with Spices

Posted on by Northerly Nosh
Guide to Flavoring with Spices

by ShannonLattin.
Posted in - Meatless, Budget Friendly

Budget Friendly: Lunch Time Burritos

Posted on by Northerly Nosh

Lunch Time Burritos

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1 cup uncooked brown rice
1 tsp cumin
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz
Pepper to taste
4 can (15 oz) black beans
1 tsp garlic powder
2 can (15.5 oz) Pinto beans
1 tsp oregano
1 can (10 oz) whole kernel corn
1 sweet onion, chopped
1 jar (10 oz) Salsa
1 cup cheddar cheese, shredded
16 ten-inch flour tortillas
1 cup Monterey jack cheese, shredded

Prep Day: Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.

Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up.

Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.

Serve Day: Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power.

To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.