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 - Red Meat

Minnesota Delights: Grilling in the Winter!

Posted on by Northerly Nosh

I’m missing the warmth of the summers of Minnesota. So we decided to bust out the grill. Please enjoy this Minnesota State Fair’s special burger.

Bison Burgers with Maple Mustard Sauce

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Makes 4-6 burgers

1 pound Bison (ground)
1/2 cup wild rice, cooked (hand harvested)
2 tsp. Dijon mustard
1 Tbsp. shallot, minced
1/2 tsp. salt
2 Tbsp. olive oil

Preheat grill to medium. Place all ingredients in a large bowl. Gently combine without over mixing, until evenly incorporated. Form into 4-6 equal patties. Grill 5-6 minutes per side.

Note: Plan ahead for cooking the wild rice. Hand harvested wild rice will take about 15-20 minutes to cook. Extra cooked wild rice can be frozen up to 1 month.

Burgers freeze well.

Substitutions: You can also use cooked quinoa in place of wild rice. Meatballs can also be made with this recipe.

Maple Mustard Sauce

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Makes 2/3 cups

1/2 cup Dijon mustard
4 Tbsp. maple syrup
2 Tbsp olive oil

Whisk well to combine. Will keep in fridge for 2 weeks.

Substitutions: You could also add 1/4 c. vegetable oil, and splash of apple or orange juice to make a glaze for lean fish or chicken.

Drizzle over burgers.

Posted in Breakfast

Breakfast: Carrot Cake Baked Oatmeal

Posted on by Northerly Nosh

Carrot Cake just isn’t for dessert anymore! Made a healthy baked oatmeal out of carrot cake ingredients. Nummy!!!!

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Carrot Cake Baked Oatmeal

6 Servings

2 1/4 cups rolled oats, gluten-free if necessary
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 1/2 cups lightly packed shredded carrots
2 1/2 cups unsweetened almond milk
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
1 1/2 teaspoons freshly grated ginger or ½ tsp ground ginger
1/4 cup raisins
1/2 cup chopped walnut halves

Preheat oven to 375F and lightly grease a 10-cup/2.5 qt. casserole dish. I used an 8″ x 11″ rectangular casserole dish.

In a large bowl, mix together the rolled oats, cinnamon, baking powder, and salt.

In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.

Add the wet mixture to dry mixture and stir until combined.

Pour mixture into prepared dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins and press down lightly again.

Bake, uncovered, for 32-37 minutes (I baked for 35 mins.) until lightly golden along edge. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.

Let cool for about 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some non-dairy yogurt.

When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.

Notes:

Leftovers should keep for 3 days or so in the fridge or up to 2 weeks in the freezer.

For a nut-free option replace the almond milk with a nut-free non-dairy milk, such as coconut milk. Omit the walnuts you can try sunflower seeds or pepita seeds for a crunch.