Hi everyone,

I came across a couple of side dishes that would be a nice accompaniment if you serve a ham or pork roast for your Easter dinner.

Honey Glazed Carrots – http://www.foodnetwork.com/recipes/honey-glazed-carrots-recipe/index.html

Ingredients:

  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley

Directions:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

 

Carrot and Yam Puree – http://www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-yam-puree-recipe/index.html

Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 pounds carrots, peeled and thinly sliced
  • 2 pounds yams, ends trimmed, peeled and cut into 3/4-inch pieces
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus extra for seasoning
  • 4 cups low-sodium chicken broth
  • 1/2 cup water

Directions:

In a saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until aromatic. Add the carrots, yams, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the carrots are tender, about 25 minutes. Using a ladle, remove 2 cups of the cooking liquid and reserve. Using an immersion blender, puree the mixture until slightly chunky, adding the reserved cooking liquid, 1/4 cup at a time, if needed. Season with salt and pepper, to taste.

Cook’s Note: The carrot mixture can also be drained in a colander and working in batches, blended in a food processor or blender.

Take care,

Judy

Posted by admin, filed under Healthy Food, Local Food Connections, Random Recipes, Vegetables. Date: April 16, 2011, 11:09 am | Comments Off on Carrot Side Dishes for Easter

Hi everyone,

I love basil – its clean, fresh and intoxicating aroma just fills my head with ideas for using it in my cooking. It has such a wonderful taste and I can’t imagine a Margherita pizza without fresh basil. The dried basil just doesn’t impart the same wonderful fresh taste.

I wrote an article a while back about basil…. here is the link if you would like some ideas for using basil in  your cooking http://ezinearticles.com/?Basil—5-Ways-to-Use-the-King-of-Herbs&id=1429712

Be back soon with another “B” veggie or fruit!

Take care,

Judy

Posted by admin, filed under Alphabet Posts, Herbs, Local Food Connections, Random Recipes. Date: March 12, 2011, 10:57 am | Comments Off on B is for…. Basil – The King of Herbs

Hi everyone,

Continuing on with our A is for month…. the Artichoke!

If there is a specific vegetable season that I wait for in MN, it is artichoke season because then we can actually afford to buy them. They are a favorite with everyone in the family. (I am serious, including our 4 year old grandson, who actually asks for them). With five in the house at one time, it was a real treat and a dent in the grocery budget, but worth every bite!

Artichokes need a cool climate for optimum growth and that is why you will find them primarily along the coastal areas of California in the spring and summer and inland areas for winter growth. Artichokes, a member of the thistle family (sunflower plant),  are hardy plants and produce their crops for about ten years. The artichoke we eat is actually the plant’s flower bud.

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Posted by admin, filed under Alphabet Posts, Healthy Food, Random Recipes, Vegetables. Date: February 20, 2011, 10:58 am | 1 Comment »

Hi everyone,

Wow…. I have been away from my blog for far too long. I hope the Thanksgiving holiday was a wonderful one for you. We were blessed to have a table filled with delicious food and family with us.

Finding ways to deal with leftover turkey isn’t that hard for me. I have lots of ideas and leftovers go pretty fast. What I did find in the refrigerator that puzzled me a bit was a bowl of cranberry sauce (the jelly type). This year, I didn’t make a from scratch recipe – time got a bit in the way with the other dishes I was preparing. So, I found myself staring at the dish thinking hmmm…. what to do with this?

Cranberries

Cranberries


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Posted by admin, filed under Random Recipes. Date: December 1, 2009, 9:47 am | Comments Off on Turkey Isn’t Always the Only Leftover