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 - Meatless

Minnesota Delights: Hearty Tomato & Barley Soup

Posted on by Northerly Nosh

Hearty Tomato & Barley Soup

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24oz jar of pasta sauce
1lb. carrots, peeled and chopped
1/2 cup medium pearled barley (NOT quick cooking type)
1 small onion (about 1 cup), peeled and diced
12 oz fresh green beans, cut into 1-inch pieces (Or bag of “ready to cook” fresh green beans in the produce section)
1 cup frozen peas
15 oz can of great northern beans, drained and rinsed
4 cups of vegetable broth

 

Prep Day: Label your freezer bag with the name of the meal, cooking instructions, and “use by date”. (For standard fridge/freezer combos, this will be three months from the prep day.)

Add all of the ingredients to the bag (except broth).

Remove as much air as possible from the bag, seal it, and lay it flat in your freezer.

 

Serve Day: The night before cooking, move the frozen bag to your refrigerator to thaw. OR You can also quickly thaw the bag in water in the morning so you can break apart the frozen block and fit it into your crockpot.

The morning of cooking, pour contents of freezer bag into your crockpot and add broth.

Cook on “low” setting for 8 hours or until veggies are tender.

Serve with fresh bread or baked crescent rolls.

Posted in - Poultry

Minnesota Delights: Grandma’s Sunday Roast Chicken

Posted on by Northerly Nosh

Now that it is fall I crave food from my childhood. I loved my grandma Tommy’s roast chicken.

Grandma’s Sunday Roasted Chicken

  

  • 2 whole chickens (4 pounds each) 
  • 2 tsp paprika
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 4 tsp salt
  • 1 tsp onion powder
  • 1 tsp white pepper 
  • 1/2 tsp black pepper 
  • 1 onions, quartered
  • 1 lemons, quartered


Prep Day: Mix together all spices in small bowl. Rinse chicken cavity and pat dry with paper towel. Rub each chicken inside out with spice mixture. Place 1/2 onion and 1/2 lemon into the cavity of each chicken. Place chickens in ziploc freezer bag and Freeze.

Serve Day: Place chicken in a roasting pan and bake uncovered at 250 degrees for 5 hours or until a minimum internal temperature of 180 degrees. Let the chicken stand 10 minutes before carving.

Posted in Dessert

Minnesota Delights: Hasselback Apples

Posted on by Northerly Nosh

It’s finally apple season again. Love going to the orchard and picking my own apples right off the tree. Can’t wait to make these again!!!!
Hasselback Apples

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Source: Cookinglight.com

2 large firm apples (honey crisp or pink lady), peeled, cored, and halved vertically
Cooking spray
4 tablespoons brown sugar, divided
2½ tablespoons butter, melted and divided
¾ teaspoon ground cinnamon, divided
2 tablespoons old fashioned rolled oats
1 teaspoon allpurpose flour
¼ teaspoon kosher salt
1½ cups vanilla or cinnamon ice cream

Prep Ahead: Preheat oven to 400°. Starting at the outermost edges, cut most (but not all) of the way through each apple half at ?-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon butter, and ½ teaspoon cinnamon; brush mixture evenly over apple.

Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.

Cool and wrap for for later use. Refrigerate baked apples until ready to serve up to two days. If you want to eat right away skip this step.

Serve Day: Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons butter, remaining ¼ teaspoon cinnamon, oats, flour, and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream.