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 Tips and Tricks

Tips and Tricks: Saving Your Dollars – Cheese

Posted on by Northerly Nosh

Freeze and Save

Get the most out of your grocery dollars by freezing extras strategically. You’ll be amazed by how much you can save! Be sure to label freezer bags carefully with the item, amount and date frozen.

Cheese

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You can freeze many hard or semi-hard cheeses, such as Cheddar, mozzarella, muenster, provolone, Swiss and Parmesan. They may become crumbly after you thaw them, so plan to use them in cooking rather than to slice or place on sandwiches. Wrap cheese tightly in plastic wrap and place in a freezer bag for up to 4 months. Thaw in the refrigerator and use within a day or two of thawing.

Posted in Breakfast

For Sunday Brunch: Five-Grain Cereal with Apricots, Apples, and Bananas

Posted on by Northerly Nosh

Five-Grain Cereal with Apricots, Apples, and Bananas

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9 servings

1/3 cup flaxseed
1 1/4 cup steel-cut (Irish) oats
2/3 cup dried apricots, coarsely chopped
2/3 cup dried apple, coarsely chopped
2/3 cup dried banana chips
1/2 cup cracked wheat
1/2 cup uncooked regular grits
1/2 cup oat bran
1/3 cup wheat bran
3/4 teaspoon salt
13 1/2 cups water

Prep Day: Place flaxseed in a spice or coffee grinder; process until coarsely ground. Combine flaxseed, oats, and remaining ingredients except water in a large bowl, stirring well to combine. Store this dry cereal in a zip-top plastic bag in the freezer to keep it fresh.

Serve Day: Bring water to a boil in a large saucepan. Add all of the cereal; cover, reduce heat, and simmer 15 minutes, stirring occasionally. Uncover and cook 2 minutes or until thick, stirring constantly. Serve immediately.

Or

To make the cereal a batch at a time, add 1/2 cup dry cereal mix to 1 1/2 cups boiling water for each serving.

Posted in Side Dish

Side Dish’n’ Fridays: Tropical Fruit Salsa

Posted on by Northerly Nosh

Tropical Fruit Salsa

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1 medium mango
1 cup fresh pineapple
1 cup fresh honeydew melon
1/2 cup diced red bell pepper
1/3 cup seasoned ruce wine vinegar
2 tbsp fresh cilantro, minced
1/2 tsp dried hot red chilis, crushed
2 large kiwi, peeled and cut in 1/4″ cubes (for serving day)

Prep Day: Cut pineapple and honey dew. Peel mango and cut away from skin, cutting pieces into 1/2″ cubes. Add to bowl with pineapple, honeydew, red bell pepper, rice wine vinegar, cilantro and chilis. Stir and freeze in freezer safe container.

Serve Day: Thaw overnight in refrigerator, add kiwi and serve.