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 Breakfast

For Sunday Brunch: Blueberry French Toast Casserole

Posted on by Northerly Nosh

Blueberry French Toast Casserole

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Recipe from 30 Day Gourmet Freezer Cooking

Servings 6

Casserole:
6 slices Bread; cut into 1-inch cubes
8 oz. Cream cheese; cut into 1/2 inch cubes
1/2 cup Blueberries; fresh or frozen
6 Eggs; beaten
1 cup Milk.
1/2 teaspoon Vanilla
1/4 cup Maple syrup

Blueberry Sauce:
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup Blueberries; fresh or frozen
1/2 tablespoon Butter or margarine

Assembly Directions: Spray treat or grease a 8×8 baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. For each recipe, sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.

In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup.

Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.

Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.

To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking. Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.

For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil. Stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.

Posted in Side Dish

Side Dish’n’ Fridays: Roasted Apples and Sweet Potatoes

Posted on by Northerly Nosh

Roasted Apples and Sweet Potatoes

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3 pounds sweet potatoes (about 5 medium-size sweet potatoes), peeled
2 large Granny Smith apples, peeled
3 ounces Apple Juice Frozen concentrate
2 tablespoons butter, melted
2 tablespoons light brown sugar
1 teaspoon grated orange rind
1 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper

Prep Day: Cut peeled sweet potatoes into 1-inch cubes. Cut peeled apples into 1/2-inch-thick slices. Stir together apple juice, melted butter, brown sugar, and grated orange rind in a large zip-top plastic freezer bag until blended. Add cubed sweet potatoes and sliced apples. Seal bag, and toss to coat.

Gently and carefully force out any air then seal the bag. Place the filled bags into a 2nd gallon sized freezer bag and seal it. On your outside bag, label or write the name of the side dish and today’s date using a Sharpie marker on the bag and place in the freezer.

Serve Day: Place potato mixture in a single layer in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Sprinkle with salt and pepper. Bake at 400° for 30 to 35 minutes or until potatoes and apples are tender and lightly browned.

Posted in Dessert

Tasty Treats: Vanilla Ice Cream

Posted on by Northerly Nosh

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Adapted vanilla ice cream recipe of renowned chef Heston Blumenthal – marthastewart.com

Make one quart

30 ounces milk
5 ounces heavy cream
3 vanilla beans, halved lengthwise
5 1/2 ounces egg yolks
4 ounces turbinado sugar
1 1/2 ounces nonfat dry milk
3 coffee beans
2 pounds dry ice* (see below)

Prep Day: Prepare an ice-water bath and set aside.

In a medium saucepan, heat milk and cream over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Bring to a boil, and immediately reduce heat to a simmer. Let simmer gently for 10 minutes. Transfer mixture to a bowl set over ice-water bath and let mixture cool to 140 degrees.

In the bowl of an electric mixer fitted with the whisk attachment, add egg yolks and sugar; whisk on medium speed until light and fluffy, 3 to 5 minutes. Add cooled milk mixture and whisk gently to combine. Whisk in milk powder and add coffee beans.

Return mixture to saucepan and place over medium heat. Cook until mixture reaches 160 degrees. Transfer ice cream base to a bowl set over an ice-water bath until cooled.

Transfer ice cream base to a covered container and refrigerate for at least 8 hours and up to overnight. Strain through a fine mesh sieve; discard any solids.

Wearing safety gloves and protective goggles, open package of dry ice. Wrap dry ice in a clean kitchen towel and then in a bath towel. Using a rolling pin, smash dry ice into a powder, making sure there are no large pieces. Unwrap towels and shake dry ice into a large glass bowl; you will only need to use about 1 1/2 cups.

Pour ice cream base into the bowl of an electric mixer fitted with the whisk attachment. Turn the mixer on the lowest speed. Slowly add a very small amount of dry ice. Mix until dry ice is completely dissolved and vapors have cleared. Continue adding dry ice in small batches (to prevent the ice cream from becoming grainy), until all the dry ice has been absorbed.

Increase the mixer speed to the second lowest setting and mix until smooth. Using a spatula, quickly scrape the ice cream into a container. Transfer to a freezer until ready to use.

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Serve Day: Ice cream is best when eaten within 24 hours. Scoop into dish and enjoy!

*where to buy in the twin cities – most Walmart Superstores and Big Bell Ice Cream Inc. 3218 Snelling Avenue Minneapolis, MN (612) 729-5205.