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 Side Dish

In Honor of Thanksgiving: Cranberry Relish

Posted on by Northerly Nosh

Cranberry Relish

20121112-192213.jpg

4 cups (1 lb) fresh cranberries
3 large red apples, cut into small pieces
2 cups sugar
2 packages (3 oz each) cherry jellow
1 cup boiling water
1 cup chopped walnuts
1 can (20 oz) crushed pineapple, well drained

Prep Day: Pulse the cranberries, apples and sugar in a food processor until blended together and fruit is chopped into tiny pieces (be careful not to let it go too long or it will turn to mush). Refrigerate overnight.

Mix together the jello and boiling water. Add the jello, nuts and pineapple to the cranberry mixture and mix well. Let cool before serving or freezing.

Serve Day: Thaw and serve with poultry. Yummy!

Posted in Side Dish

Wellness Wednesdays: Bacon and Brussel Sprout Hash

Posted on by Northerly Nosh

Bacon and Brussel Sprout Hash

20131113-130507.jpg

Adapted from oamm

Serves 6

12 ounces bacon
1 1/2 cup diced cauliflower
6 cups diced brussel sprouts
3 teaspoons extra virgin olive oil
1 1/2 teaspoon thyme
1 1/2 teaspoon balsamic vinegar

Prep Day: In a large skillet, brown the bacon. Set aside and chop. In the same skillet, add olive oil, brussel sprouts, cauliflower and saute 4-5 minutes. Add in dried thyme, chopped bacon, and balsamic vinegar. Divide among indicated number of quart freezer bags.

Serve Day: Thaw. Reheat in microwave until heated through.

Posted in - Poultry, Holiday Good Eats

Tip and Tricks Tuesdays: Make Your Thanksgiving Turkey Ahead of Time!

Posted on by Northerly Nosh

Where have I been. Cannot believe I have not heard this before or have tried it, Thanks to my friend JoAnn now I know how to simplify my Thanksgiving! I love this make ahead turkey technique. She served turkey this way after church for our young family’s Thanksgiving potluck meal.

Make Ahead Turkey

20131119-130452.jpg

Turkey
Salt
Pepper
Butter
Turkey or Chicken Broth

Prep Day: Brine it, stuff it, roast it, deep fry it, or whatever floats your boat. But for this technique I would suggest patting it with butter and sprinkle salt and pepper, cover with foil and bake on a low temperature until done. The only challenge is to remember to do it before Thanksgiving. After it’s cooked and cooled, go ahead and carve the bird. Place the meat in a baking pan or roaster. Put a few pats of butter on it and a drizzle of turkey broth. Stick it in the fridge for a day or two.

Serve Day: On Thanksgiving take the turkey out of the fridge 30 minutes before reheating. Warm in the oven or an electric roaster before serving on Thanksgiving Day.