Types of Foods – Page 55

Wellness Wednesdays: Copycat Kashi Mayan Harvest Bake

Posted on April 3, 2013March 31, 2013 by Northerly Nosh

Copycat Kashi Mayan Harvest Bake

Adapted from Onceamonthmom.com

3/4 cup sweet potatoes, peeled and chopped
2 medium plantains, cut into strips
2 Tablespoon coconut oil, split into half
3 teaspoons garlic, chopped
1 1/4 cups onions, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 cups kale, chopped, loosely packed
15 ounces black beans, drained and rinsed
15 ounces tomato sauce
1 Tablespoon tomato paste
1 Tablespoon ancho chili powder
1 Tablespoon maple syrup
2 teaspoons ground cumin
1/4 cup cilantro, chopped
4 cups vegetable broth
1/2 cup quinoa, uncooked and rinsed
1/2 cups bulgur, uncooked
1 cup polenta
2/3 cup pepitas (pumpkin seeds)
cooking spray

Prep Day: Preheat oven to 400 degrees. Spray pans with cooking spray. Place sweet potato cubes and plantain slices on baking sheet and toss with 1 T. oil. Bake for 20-25 minutes, or until sweet potatoes are soft. While sweet potatoes and plantains are cooking, heat 1T. oil in a large skillet over medium heat. Add garlic, onions, salt, and pepper, and cook until onions begin to soften, about 5-10 minutes. Add kale and cook for another 5 minutes, until kale has wilted. Add black beans, tomato sauce, tomato paste, ancho chili powder, maple syrup, cumin, and cilantro. Bring to a simmer and cook for 10 minutes, stirring occasionally. In a large saucepan, bring vegetable broth to a boil. Add quinoa, bulgur, and polenta. Cook for about 20 minutes, or until grains are soft. Instead of placing on a dish, place grains in an 8×8 foil tin. Top with sweet potatoes, plantains, black bean sauce, and pepitas. Cover with foil. Label and freeze.

Serve Day: Thaw. Transfer to a microwave safe container and microwave until heated throughout.

- Poultry, - Red Meat, Meal Planning

Meal Planning Mondays: Recipes to Try for the Week of March 31-6

Posted on April 1, 2013March 30, 2013 by Northerly Nosh

Meal Planning Mondays are an experiment to see what works for my family. I like trying new recipes. I have too many recipes that are not being utilized. This week I committ to making these recipes… Korean Bulgogi and Baked Chicken Tacos. These recipes will continue to be made ahead time and frozen.

Korean Bulgogi

3 lbs beef brisket or 3 lbs chuck roast, sliced thin
1 (6 ounce) bottle mirin
1 7/8 bunches green onions, chopped
1 1/4 tablespoons sesame oil
1 1/4 onions, sliced thin
1 1/4 tablespoons sugar
1.5 garlic cloves, diced
5/8 tablespoon sesame seed
1 1/4 inches piece gingerroot, chopped or grated
5/8 to taste salt and pepper

Prep Day: Mix all the ingredients except the beef into a large container with a secure lid. Stir the beef into the marinade, making sure the marinade thoroughly mixed through the beef. Freeze.

Serve Day: Thaw. Sauté the beef in a hot skillet or grill. Serve in a Red lettuce lettuce leaf with rice.

Baked Chicken Tacos

4 to 6 chicken breasts
1/2 packet taco seasoning
1 pouch Frontera Fajita Skillet Sauce
1 can diced green chiles
Stand and Stuff taco shells
shredded cheese
diced red onion
salsa
sour cream
gaucamole
cilantro
shredded lettuce

Prep Day: Place chicken breasts in a slow cooker. Add fajita skillet sauce, taco seasoning, and chiles. Cook on low for 6 hours. Shred chicken with a fork. Cool. And place in a freezer bag.

Serve Day: Thaw chicken. Place taco shells in a casserole dish. Add shredded chicken to the taco shell. Add some red onions. And a generous sprinkling of cheese. Bake in a preheated 375 oven for 15 minutes. Or until the cheese is melted. Top with lettuce, salsa, sour cream, guacamole, and cilantro.

- Pork, Holiday Good Eats

In Honor of Easter: Crockpot Spiral Cut Honey Ham

Posted on March 31, 2013March 27, 2013 by Northerly Nosh

Slow Cooker Honey Baked Ham

Adapted from Six Sister’s Stuff

7-10 lb spiral ham
2 Tablespoons Spicy Brown Dijon Mustard
1/2 cup brown sugar
1/2 cup honey
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Prep Day: Combine sugar, honey, nutmeg, cinnamon, and mustard in a freezer bag. Place in a 2 gallon freezer bag with wrapped ham. Freeze.

Serve Day: Spray your crock pot with non-stick cooking spray (if you have a slow cooker liner, I suggest using it- it will make clean-up a breeze!). Place ham in the crock pot.

Combine sugar, honey, nutmeg, cinnamon, and mustard in a sauce pan on medium heat. Let cook for 2-5 minutes (until ingredients melt and combine) and whisk thoroughly. Remove from heat.
Pour water in the bottom of the crock pot. Pour honey/brown sugar mixture over the ham.

If the lid does not fit over your ham, you can make a tin foil tent (8 lb ham and bigger doesn’t fit in my 6 quart slow cooker).

Use two sheets of tin foil that were each about 12″ long. I tucked the ends all around the edges of the crock pot and then gathered them together in the middle and folded the ends down.

To keep the heat in even more, I placed a towel over the top of my tin foil tent. It worked perfectly!

Cook the ham on low for 6-8 hours. Baste the ham with the juices in the bottom of the slow cooker once every hour (if you want, you can even turn the ham every hour to make sure that all sides are getting cooked in the honey mixture, but after about the third hour, my ham was too tender and just fell apart).

Once your ham is done, remove it from your slow cooker. Pour the juices in the bottom of your slow cooker into a medium saucepan. Mix together 2 Tablespoons of cornstarch with 1 Tablespoon of water and pour into the saucepan. Cook on medium heat until it starts to thicken. Use that as a glaze over the ham or even as a gravy for potatoes.

Even if you don’t have a slow cooker, you can still bake this ham in your oven. Once again, make a tent with aluminum foil and bake 15 to 20 minutes per pound at 350 degrees. Baste the ham once every thirty minutes.

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