Northerly Nosh

- 2013 Swap Recipes, - Pork, - Poultry, - Red Meat, - Seafood/Fish, Meal Swap Recipes

Meal Swap: Wednesday’s Menu and Recipes for May 2013

Posted on May 9, 2013May 8, 2013 by Northerly Nosh

Your Choice:

Nicole – Creamy Lemon Shrimp Pasta

1 box penne pasta, uncooked
1 lb. cooked medium shrimp
1 cup chicken broth
1 pkg. Cream Cheese, cubed
3 tsp lemon zest
2 Tbsp. juice from
1 lemon
1/4 cup Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh parsley
salt and pepper to taste (you add)
Lemon wedges (optional you add)

Prep Day Directions: Heat broth in large skillet on medium heat. Add cream cheese, zest and juice; cook and stir 3 to 4 min. or until cream cheese is melted. Cream cheese will take longer if making a large batch to dissolve. Add Parmesan; mix well. Once the cream mixture is cool pour into seal-able bag. Add mozzarella and parsley to another bag. Combine shrimp, cream bag and mozzarella bag into a larger freezer bag.

Serve Day Directions: Completely thaw entire packet in refrigerator. Cook noodles separately. Warm Sauce in large Skillet or Dutch oven. Add Shrimp and cook approximately 3-5 minutes until Shrimp is warm. Add noodles and toss entire mixture. Sprinkle each serving with mozzarella and Parsley. May want to add lemon wedges.

Ashley – Roast Sticky Chicken

1 whole chicken (4 pounds)
2 tsp salt
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme
1/2 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1 onion, quartered

Prep Day Directions: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in ziploc freezer bag and refrigerate at least 4-6 hours or freeze.

Serve Day Directions: Thaw chicken. Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

North American/European:

Kristine – Saucy Chicken Thighs

10 boneless skinless chiken thighs
1/2 teaspoon salt (you provide)
1/4 teaspoon pepper (you provide)
1-1/2 cups bbq sauce
1/2 cup honey
2 teaspoons mustard
2 teaspoons Worcestershire sauce

Prep Day Directions: Put the chicken thighs in a bag and seal. In a small bowl, combine the barbecue sauce, honey, mustard, and Worcestershire sauce. Once mixed, put in a separate bag and freeze.

Serve Day Directions: Thaw chicken thighs and sauce. Sprinkle chicken with salt and pepper. Place on a broiler pan. Broil 4-5 inches from the heat for 3-4 minutes on each side or until lightly browned. Transfer to a slow cooker. Pour sauce over chicken; stir to coat. Cover and cook on low for 4-5 hours or until chicken is tender. The chicken can also be baked in a 350 oven for 20 minutes.

Kellie – Ranch House Parmesan Pork Chops

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

Prep Day Directions: Place 6 chops, seasoning packet and soup in a ziplock bag and freeze.

Serve Day Directions: Thaw and place all ingredients in bag in crock pot and heat on high for 4 hours or low for 6 hours. Enjoy!

Italian/Mediterranean:

Erin – Spaghetti with Cheese-stuffed Bacon Meatballs

8 to 10 slices smoked bacon
1 lb. ground beef
1 Tbsp Worcestershire sauce
1 pkg onion soup mix
1/2 cup panko bread crumbs
1/2 tsp black pepper
1 Tbsp beef stock
string cheese, cut into bite size cubes
spaghetti noodles
marinara sauce

Prep Day Directions: Bake bacon for 8 to 10 minutes at 400 degrees, then chop Cut cheese sticks into bite size pieces. In a large bowl, mix together the beef, worcestershire, onion soup mix, bread crumbs, black pepper, beef stock, and chopped bacon. Form portions around cheese pieces to make into meatballs. Place in labeled freezer bags. Label jars of marinara sauce and spaghetti packages.

Serve Day Directions: Thaw meatballs. Preheat oven to 400 degrees Arrange meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes. Make spaghetti according to package directions. Heat marinara on stovetop.

Emily – Greek Meatballs with Mint

Recipe to Come….

Asian/Indian:

Heather – Korean BBQ Strip Steak

2 pounds top sirloin steak
1/4 c. sugar
1/2 c. soy sauce
1/4 c. oil
1 Tbsp. sesame seeds
1/2 c. chopped green onions
1 1/3 tsp. garlic powder
1 tsp. black pepper

Prep Day Directions: Slice beef against grain in 1/4 to 1/2 inch slices, 2-3 inches long. Combine all marinade ingredients. Put beef and marinade together in bag. Freeze.

Serve Day Directions: Thaw marinade and steak in bag. Grill, broil or fry strip steak to desired degree of doneness. Enjoy!

Southwestern/Latin American:

Bridget – Santa Fe Chicken

5 breast, cut into strips
1/4 cup Braag amino acid
1/2 cup lime juice
1T honey
1T olive oil
1T coriander
1T cumin
1 1/2T chile powder
1t cilantro
3T garlic
11/2cup rice
Bag of Veggies

Prep Day Directions: Add all ingredients to ziplock freezer bag and freeze.

Serve Day Directions: Place on baking sheet at 350 until juices run clear.

BBQ/Grilling:

Kirsten – Southwestern Hamburgers

Patties:
1 1/2 lb ground beef
1/2 lb chorizo
1 T cumin
1 t chili powder
1/2 t garlic salt
1 t salt
1/4 t pepper
2 T chunky salsa

6 slices pepper jack cheese

Corn relish:
10 oz can Ro-Tel (cilantro lime)
5 oz (1/2 can) Southwestern corn
4 oz (1/2 can) diced green chilis
Splash lime juice

Prep Day Directions: Combine all relish ingredients, mix and bag. Freeze. Mix ground beef and chorizo well, add all other ingredients and combine thoroughly. Form meat into six patties. Bag and freeze.

Serve Day Directions: While frozen take cheese and relish out of the bag and thaw all 3 separately. Grill patties and top with pepper jack cheese. Add a spoonful of corn relish (serve cold).

Lisa – Jerk Pork Tenderloin

1 (2 1/2 lb) pork tenderloin

Jerk Spice Paste:
1/2 cup finely chopped onion
1/3 cup finely chopped scallion ( 4 to 6 scallions)
1 1/2 tablespoon dried Thyme
4 garlic cloves, finely chopped
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 -3 scotch bonnet peppers or 1 -3 habanero pepper, seeded and minced, depending on taste (I omitted due to popular vote)
1 tablespoon finely chopped
fresh ginger
2 teaspoons ground coriander
2 teaspoons fresh ground black pepper
1 teaspoon ground allspice
1 dash cumin
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon

Prep Day Directions: Cover tenderloin with spice, coating well. Place Pork Tenderloin in labeled gallon bag with Jerk spice Paste. Combine the Jerk Spice ingredients in a small bowl and mix to form a coarse paste. Or blend in food processor. Coat pork tenderloin and Marinate at least 4 hours or freeze at this point.

Serve Day Directions: Thaw. Grill tenderloin, covered, over indirect medium heat for 10 minutes each side. Juices should run clear or temperature 160 degrees. Let roast sit about 10 minutes to let juices settle.

Dessert

Tasty Treats Thursdays: Apple Ice Cream Pie

Posted on May 9, 2013May 7, 2013 by Northerly Nosh

Apple Ice Cream Pie

Similar to apple pie à la mode, this frozen dessert has an easy-to-make graham cracker crust. Layer the apple filling with vanilla frozen yogurt spiced with cinnamon, caramel syrup, and chopped pecans.

Serves 8

Crust:
10 graham cracker sheets
2 tablespoons brown sugar
2 tablespoons butter, melted
1 large egg white
Cooking spray

Filling:
1 tablespoon butter
5 cups thinly sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup water
1 tablespoon brown sugar
1 1/4 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
4 cups vanilla frozen yogurt, softened
6 tablespoons caramel topping, divided
1 graham cracker sheet, coarsely crumbled
1 tablespoon chopped pecans, toasted

Prep Day: Preheat oven to 350°.

To prepare the crust, place crackers in a food processor; process until fine crumbs form. Add 2 tablespoons sugar, 2 tablespoons melted butter, and egg white; pulse 8 times or until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack. Freeze 30 minutes to overnight.

To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add apple; cook 10 minutes or until lightly browned, stirring frequently. Add water; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates. Remove from pan. Cover and chill 2 hours.

Place frozen yogurt in a chilled bowl. Stir in 1 teaspoon cinnamon and 3/4 cup apple mixture. Cover and chill 30 minutes. Spread half of yogurt mixture into frozen crust (keep remaining yogurt mixture in freezer). Top the yogurt mixture with the remaining apple mixture. Drizzle with 1/4 cup caramel topping. Cover and freeze 1 hour. Carefully spread reserved yogurt mixture over caramel. Top with graham cracker crumbs and pecans. Drizzle with 2 tablespoons caramel topping. Freeze overnight or until solid.

Serve Day – Place pie in the refrigerator for 30 minutes before serving.

Healthy Eating

Wellness Wednesdays: Urban Foraging and Wild Edibles

Posted on May 8, 2013May 8, 2013 by Northerly Nosh

Urban Foraging and Wild Edibles

Foraging for food is an aspect of the human condition but to most urban american dwellers it is a concept and a skill long lost to history in the industrial world. Many view foraging as a “primitive” way of living. But there is wide variety of edible plants, nuts, and fruit out there just waiting for us.

Edible wild food are available everywhere, including urban and suburban environments. Urban parks are one of the better places to begin urban foraging. Park grounds are rarely sprayed with pesticides or chemicals but if they have been signs are clearly marked to inform the users. You should avoid plant locations prone to hazardous contaminants such as industrial areas, busy roadsides, and pristinely manicured lawns with signs advertizing herbicides.

Again, city parks are generally a safe location for foraging with the added benefit that they contain a wide variety of edibles and many of these tend to be non-native species so any collection of these foods will not adversely affect the local environment or sensitive plant communities. One such example of a very common edible plant is the dandelion.

Urban trees can also be another great source of foraging potential. Shade trees along sidewalks or parking lots often have edible fruit; these include mulberry trees, black walnuts, crabapples, plumbs, and even apple trees.

If you happen to find a residential fruit tree overburdened with fruit don’t be afraid to ask permission from the owner to harvest; oftentimes these fruit trees are seen as a burden and many owners may be happy to have someone else harvest the fruit rather than clean the fallen fruit from the sidewalk.

The key to eating wild foods and urban foraging is proper identification; many plants have poisonous cousins so when starting out it is best to stick to those plants without lookalikes. It is always best to be sure of what you are eating and be confident in plant identification. Common urban edibles include morel mushrooms, choke cherries, sumac, raspberries, wild parsnips, watercress, clover, dandelion, blueberries, black walnut, wild grapes, wild onion, garlic mustard, blackberries, and hazelnuts.

Foraging can be a sustainable if practices responsibly.

Harvest only items that are in abundance; if only a few specimens of a particular edible are available move on to another patch and allow the small patch to grow and expand. Leave the biggest and healthiest of the species to continue to propagate.

When gathering greens from a plant, ensure enough of the leaves (75%) remain to keep it alive. Ensure that threatened and endangered species of plants are not harvested.

Foraging for wild food can be a fun if you have adventurous spirit.

Other great resources for foraging…

Wild Edibles

Neighborhood Fruit is here to help you find and share fruit locally: both backyard bounty and abundance on public lands.

Foraging Instructors

Here my wild plum jam recipe…my neighbors have a tree that they never do anything with, so we get to enjoy the spoils!

Wild Plum Jam

4 pounds pitted wild plums
1⁄2 cup water
7 1⁄2 cups sugar
1 package liquid pectin

If you don’t want to pull large hunks of plum skin out of your jam, you can either finely chop the plums in the beginning or blitz the mix with a handheld immersion blender when they’re cooked.

In large, heavy-bottomed cooking pan, combine pitted plums and water.

Bring to boil; reduce heat and simmer for at least 5 minutes, stirring and crushing plums. Hit them with the immersion blender if you haven’t previously chopped them.

Add sugar and mix thoroughly.

Bring mixture to full boil over high heat, to the point where it cannot be stirred down.

Quickly add liquid pectin. Continue stirring and boiling hard for 1 minute. (Use the timer; don’t guess.)

Remove from heat and skim off foam, if necessary.

Fill sterilized and prepared canning jars, and process in water bath for 10 minutes (adjusting for altitude as necessary).

NOTE: This recipe produced 7 half-pint jars, with nearly a full extra pint that I just put in the refrigerator for our immediate use instead of processing in the water bath. The bonus jam is a good way to test it to make sure it’s perfect before giving it out as gifts!

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