Taking a vacation from blogging to get refreshed and recharged.
I’ll be back to blogging at the end of August. Please read and use info here until I get back.
Author: Northerly Nosh
I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience.
I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.
Sunday Brunch: Chocolate Banana Bread
Chocolate Banana Bread
1 3/4 cups flour
1/4 cup unsweetened cocoa powder
1 cup sugar
1 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 stick butter, melted and cooled
3 ripe bananas, mashed well
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
Mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Stir the mashed bananas, eggs, melted butter, and vanilla. Carefully fold the banana mixture into the dry ingredients until just combined. Mix in the chocolate chips.
Pour into a greased loaf pan. Bake at 350 degrees for 55 to 65 minutes until the bread has risen and a toothpick inserted in the center comes out clean.
To freeze: Cool completely. Slice and wrap in plastic wrap and foil or in a ziptop bag. Store in the freezer.
To serve: Pull out desired number of slices. Thaw at room temperature for 30 minutes to an hour. Or, warm in the microwave.
Side Dish ‘n’ Saturdays: Rice Pilaf
Rice Pilaf
1/4 cup olive oil
2 T butter
6 cups white rice, uncooked
2 cups chopped carrots (about 4 medium)
1 cup chopped celery (about 4 stalks)
1 cup chopped onion (about 1 medium)
8 tsp chicken bouillon granules
4 tsp dried parsley
1 tsp black pepper
Prep Day Directions: Heat olive oil and butter in large skilled over medium heat. Add rice, carrots, celery, and onion; cook, stirrying, until rice is golden brown, 5- 7 minutes. Cool. Divide rice mixture among 4 1-gallon freezer bags. Into each bag, measure 2 tsp bouillon, t tsp parsley, and 1/4 tsp pepper. Seal and freeze.
Serve Day Directions: To cook, place frozen pilaf in a medium saucepan and add 3 cups of water. Bring to a boil; reduce heat and cook, covered, for 30ish minutes, or until water is completely absorbed.
Northerly Nosh 