Posted in - Meatless, Breakfast

Sunday Brunch: Apple French Toast Casserole

Posted on by Northerly Nosh

Apple French Toast Casserole

Serves 8

8 cups cubed raisin bread, stale croissants, or french bread
2 granny smith apples, peeled and chopped
3/4 cup packed brown sugar
8 oz cream cheese
1/4 cup sugar
3/4 cups half and half, divided
2 tsp vanilla, divided
1/2 cup pecans
4 eggs

Pre Day: Place half the bread cubes in a greased 9 X13 dish; top with apples. In a mixing bowl, beat the cream cheese, sugars, 1/4 c half and half, and 1 tsp vanilla until smooth; stir in nuts. Spread over apples. Top with remaining bread cubes. In another mixing bowl, beat the eggs, and remaining half and half, and vanilla; pour over bread. Cover and freeze.

Serve Day: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 35-45 minutes or until a knife inserted near the center comes out clean.

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Posted in Side Dish

Side Dish ‘n’ Saturdays: Indian Spiced Rice

Posted on by Northerly Nosh

Indian Spiced Rice

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1/4 cup sliced green onion
2 teaspoons butter
1 1/3 cups long grain rice
1/2 teaspoon salt
1/2 teaspoon garam masala
1/8 teaspoon ground red pepper
1 garlic clove, minced
2 2/3 cups water

Prep Day: Cook green onion in butter in a saucepan until tender but not brown. Stir in rice, salt garam masala, red pepper and garlic. Cook and stir over medium heat for 1 minute. Add water. Bring to boil.
Reduce heat and simmer, covered, for 15 minutes; do not lift lid. Remove saucepan from heat. Let stand covered for 10 minutes.

To Freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.

Serve Day: Thaw in fridge. Place in baking dish and add 1 T. water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

Posted in - Red Meat, Budget Friendly, Meal Swap Recipes

Frugal Fridays: Grilled Skirt Steak

Posted on by Northerly Nosh

Grilled Skirt Steak

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Adapted from Michael Symon’s (The Chew)

Serves 8

1 1/2-2 pound Skirt Steak – $20.97
Salt and Pepper – $.02
1 cup Balsamic Vinegar – $2.15
1/3 cup Brown Sugar – $.14
2 Garlic cloves (smashed) – $.14
2 sprigs of Rosemary – $.52
1 teaspoons Chili Flake – $.35

Total Cost = $24.29
Per Serving Cost = $3.04

Prep Day: Olive Oil Season the steak liberally with salt and pepper. In a mixing bowl, whisk together the balsamic vinegar, brown sugar, garlic, rosemary and chili flakes. Add about 1/3 of a cup of olive oil. Place the steak in a resealable freezer bag and pour the marinade into it. Freeze.

Serve Day: Thaw. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Remove the steak from the fridge 30 minutes prior to use. Heat a grill over medium-high heat. Wipe off the bits of marinade from the steak and drizzle it with olive oil. Place the steak on the grill and cook 2 to 4 minutes per side, or until the meat has grill marks. Let the steak rest for 10 minutes, then slice across the grain and serve.