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 Meal Planning

Meal Planning Mondays: Dinner Menu for November 12 – 18th 2012

Posted on by Northerly Nosh

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Monday 11/12 – Breakfast for Dinner

Savory Breakfast Muffins and Ginger Yogurt Parfaits with Cinnamon Pear

Tuesday 11/13 – Main Dish Provided By Meal Swap Friends

Shrimp Pesto Pasta, Salad, and Garlic Bread

Wednesday 11/14 – Pizza Wednesdays

Deep Dish Pizza, Carrots, and Grapes

Thursday 11/15 – Main Dish Provided By Meal Swap Friends

Oven Stew, Salad, Butter Rich Rolls

Friday 11/16 – Dinner Out with In-Laws

My in laws and their children take turn hosting each other families for dinner.

Saturday 11/17 – Main Dish Provided By Meal Swap Friends

Sage Breaded Pork Chops, Garden Style Stuffed Potatoes, and Sliced Apples

Sunday 11/18 – Family Night

We have a large lunch with friends or family after church, so we have a snack for dinner

Popcorn, Fruit and Dip

Posted in Holiday Good Eats

In Honor of Veteran’s Day: Red, White, and Blue Scones

Posted on by Northerly Nosh

Red, White, and Blue Scones

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5 cups flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 sticks butter
2 to 2 1/2 cups half and half
1 cup raspberries
1 cup blueberries

Prep Day: In large mixing bowl combine flour, sugar, baking powder, and baking soda. Cut in butter with a pastry blender. Or use the food processor in batches to cut in the butter quickly. Gently mix in half and half, just until mixed. Fold in berries.

On a lightly floured surface, pat dough into a 2 inch thick rectangle. Cut into 16-20 squares, depending on how big you want them. Flash freeze on a tray. Once solid, transfer to ziptop freezer bag.

Serve Day: Thaw. Place on a parchment or silpat-covered tray, keeping the scones about 2 inches apart. These will spread a fair amount. If baking right away, bake for 10-15 minutes in preheated 400° oven. Cool slightly before serving.

Posted in Side Dish

Side Dish ‘n’ Saturdays: Maple Corn Bread

Posted on by Northerly Nosh

Maple Corn Bread

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1 1/4 cups flour
1/4 cup corn meal
1/2 Tbl baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/2 cup maple syrup
3 Tbl canola oil

Prep Day: In a bowl, combine flour, corn meal, baking powder and salt. In a separate bowl, beat egg, milk, syrup and oil. Stir into dry ingredients, just until moistened. Pour into a greased 9-inch square baking pan. Bake at 400° for 20 to 22 minutes. Cut into squares. Serve warm.

To Freeze: Remove corn bread from pan. While still warm, wrap loaf in extra heavy foil. Or, place individual pieces in sandwich bags and freeze together in a gallon freezer bag. Label and freeze.

Serve Day: Thaw and serve. Heat briefly, if desired.