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.
Posted in Side Dish

Side Dish ‘n’ Saturdays: Individual Rosemary Polenta Loaves

Posted on by Northerly Nosh

Individual Rosemary Polenta Loaves

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Adapted from Serious Eats

Serves 10

2 cups polenta
2 cups all purpose flour
2 teaspoons salt
2 teaspoons sugar
2 tablespoons baking powder
2 tablespoons finely chopped rosemary
2 eggs, lightly beaten
1 cup olive oil
1 1/2 cups milk

Prep Day: Preheat oven to 425°F. Grease bottoms of each mini loaf holder.
In a large bowl, combine polenta, flour, salt, sugar, baking powder, and rosemary. In a medium bowl, whisk together egg, olive oil, and milk until combined. Add wet ingredients to polenta mixture and stir until well combined. Pour batter into loaf pans. Bake until golden and starting to crack on top, about 10 minutes.

To Freeze: Use aluminum foil or waxed paper to wrap each piece separately. If using waxed paper, follow with a layer of plastic wrap to secure it. After each piece is wrapped, store those pieces in a freezer bag or freezer-safe container until ready to use. You can keep polenta in the freezer for three months.

Serve Day: Thaw. Heat in microwave to warm up.

Posted in - Poultry, Budget Friendly

Frugal Fridays: Chicken Tomato Fettuccine

Posted on by Northerly Nosh

Chicken Tomato Fettuccine

Serves 6

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1 lb ground chicken – $2.50
1 large onion, chopped – $.89
2 – 14oz cans crushed tomatoes – $4.18
2 tsp oregano – $.02
1 tsp sugar – $.01
1 tsp salt – $.01
8 oz whole wheat or vegetable fettuccine noodles – $3.39
2 cups mozzarella cheese – $3.79

Total Cost – $14.79
Cost Per Serving – $2.47

Prep Day: Spray large skillet with non stick cooking spray and brown ground chicken with onion until no pink remains and onion is softened. Add tomatoes, oregano, sugar and salt to frypan and stir to combine. Pour into freezer container, allow to cool, and freeze.

Serve Day: Thaw chicken fettuccine sauce overnight in refrigerator. Preheat oven to 350F while cooking the fettuccine noodles according to instructions on package. Place fettuccine in the baking dish, pour thawed sauce over top and bake, uncovered, 45 minutes (you can reduce cooking time to 30 minutes if you heat the sauce on the stove top while you are cooking the noodles).

Sprinkle cheese on top of dish then cook for 5-10 minutes or until cheese melts and is bubbly.

Posted in Dessert

Tasty Treats Thursdays: Frozen Lemon Mousse

Posted on by Northerly Nosh

Frozen Lemon Frozen

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8 to 10 lemons
2 cups sugar
8 large egg yolks
2 whole eggs
1 cup (2 sticks) unsalted butter, cut into pieces
1 1/2 cups plus 2 tablespoons heavy cream, chilled
Candied Lemon Zest
One 8-ounce container creme fraiche

Prepare ice-water bath in large bowl. Juice 1 lemon; reserve juice. Juice additional lemons to yield 1 cup. Make lemon curd: Place 1 cup lemon juice, sugar, egg yolks, whole eggs, and butter in saucepan; whisk to combine. Cook over medium heat, whisking constantly until it begins to boil, about 7 minutes.

Strain curd through a fine-mesh strainer into a bowl set in the ice bath. Stir periodically until cool; remove from ice bath. Place plastic wrap directly on surface of curd to prevent a skin from forming; refrigerate for at least 1 hour or up to 3 days.

Place 1 1/2 cups chilled heavy cream in large mixing bowl; whisk until soft peaks form. Reserve 1/2 cup lemon curd for sauce; add remaining lemon curd to whipped cream. Fold gently until well combined.

Place an 8-inch nonstick springform pan on baking sheet. Transfer mousse to springform pan. Place in freezer on sheet until firm, at least 4 hours.

Drain candied lemon zest; reserve syrup. Make the lemon sauce: Whisk 1/3 cup syrup, reserved 1/2 cup lemon curd, and reserved juice of 1 lemon in a small bowl. Remove frozen mousse from freezer and let warm 4 to 5 minutes at room temperature. Meanwhile, whisk creme fraiche and remaining 2 tablespoons cream in medium bowl until soft peaks form. Remove sides of springform pan. Slice mousse and place on plates. Spoon lemon sauce around mousse; top with creme fraiche. Garnish with candied zest, and serve.