Posted in Breakfast

Sunday Brunch: Homemade Hash Browns

Posted on by Northerly Nosh

Homemade Hash Browns

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Serves 12-15

6 medium potatoes
water, to cover
1 -2 tablespoon butter
salt, to taste
pepper, to taste

Prep Day: Peel potatoes if desired. Cut in half and place in large pot. Cover with cold water. Bring water to a boil and cook until potatoes are just tender (about 10 minutes). Drain.
Place potatoes in large bowl and cover with cold water. Place in fridge over night.
Drain potatoes. Shred with hand grater or food processor.

To Freeze: Spray freezer-safe container with cooking spray (I use a plastic ice cream tub). Place a layer waxed paper in the bottom and spray w/ cooking spray. Place a layer of potatoes in container (enough for 1 meal). Place another piece of waxed paper on top of potatoes and spray with cooking spray. Continue layering in this way until all potatoes are used. Freeze until ready to use.

Serve Day: Heat frying pan over medium-high heat. Add butter or margarine. Place shredded potatoes in pan. Cook for approximately 5-7 minutes or until bottom is browned. Flip potatoes and cook until browned. Season with salt and pepper.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Italian Style Kidney Beans

Posted on by Northerly Nosh

Italian Style Kidney Beans

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Serves 6

3 ounces bacon, in 1/8 inch dice (4 slices)
1 tablespoon olive oil
2 medium onion, minced
2 medium carrot, minced
2 medium celery, minced
2 (14 ounce) cans diced tomatoes
1 1/2 teaspoon fresh rosemary, minced ( sub with 1/2 t dried)
2 tablespoon fresh parsley, chopped
2 bay leaf
2 (14 ounce) cans kidney beans
1/2 teaspoon salt
2 pinch pepper
1/4 teaspoon red pepper flakes (optional)

Prep Day: Cook bacon in oil over medium high heat until transparent, 1-2 minutes.

Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.

Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.

Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.

Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.

Serve Day: Can be put in a freezer bag and frozen. Thaw. Reheat till hot. I usually serve them with polenta and a green salad, but it is good over brown rice or with crusty bread, too.

Posted in - Red Meat, Budget Friendly

Frugal Fridays: Cube Steak Parmesan

Posted on by Northerly Nosh

Cube Steak Parmesan

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Serves 4

3 tablespoons all-purpose flour – $.05
1/2 teaspoon salt – $.01
1/4 teaspoon ground black pepper – $.01
2 eggs – free (cause we have backyard laying hens)
2 tablespoons water – free
1/3 cup crushed saltine crackers – $.67
1/3 cup grated Parmesan cheese – $1.12
1/2 teaspoon dried basil – $.37
3 tablespoons vegetable oil – $.18
4 (4 ounce) beef cube steaks – $7.92
1 1/4 cups canned tomato sauce – $.99
2 1/4 teaspoons white sugar – $.02
1/2 teaspoon dried oregano, divided – $.37
1/4 teaspoon garlic powder – $.37
4 slices mozzarella cheese – $.87
1/3 cup grated Parmesan cheese – $1.12

Total = $14.62
Total Per Person = $3.65

Prep Meal Kit: Do not open cube steak. Place in 2 gallon bag.

In a small freezer baggie, combine the saltine crumbs, Parmesan cheese, and basil. Seal securely. Place in 2 gallon bag.

In a small freezer bag, shake together the flour, salt and pepper. Seal securely. Place in the 2 gallon bag.

In a small freezer baggie, place the parmesan cheese and oregano. Seal securely. Place in the 2 gallon bag.

Wrap mozzarella cheese in plastic wrap. Seal securely. Place in the 2 gallon bag.

In a quart-sized Ziploc freezer bag, beat the eggs. Seal securely. Place in the 2 gallon bag.

In a gallon-sized Ziploc freezer bag, place the canned tomato sauce, white sugar, dried oregano, divided, garlic powder to make the pasta sauce. Seal securely. Place in the 2 gallon bag.

In a gallon-sized Ziploc freezer bag, place the spaghetti. Seal securely. Place in the 2 gallon bag.

Insert all bags and chicken into a gallon-size ziploc freezer bag and seal. With a sharpie marker, label the outside of the bag “Cube Steak Parmesan”.

Place in freezer.

Serve Day: Thaw meal kit. Preheat the oven to 350 degrees F (175 degrees C).

In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.

Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.

Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Serve cube steak parm with pasta on the side

Serving suggestions: Steamed zucchini or a garden salad.