Recipes, Reviews, and Relatives

SUGAR-GLAZED ROASTED CARROTS

I have had several people ask for this recipe, and I am sorry I am so slow to get it to you guys! To give credit where its due-- the recipe is from Cook's Country Magazine Feb 2006 issue. That is my absolute favorite cooking magazine if you want some really delicious (not low-fat, of course) recipes.

1 1/2 pounds medium carrots, peeled and cut into 2 by 1/2 inches
2 TB unsalted butter, melted
1 TB dark brown sugar
1/2 tsp salt
1/2 tsp pepper

1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes.

2. Toss carrots, melted butter, sugar, salt, and pepper in bowl until thoroughly combined. Remove pan from oven and place carrots in single layer on hot baking sheet. Roast until carrots are beginning to brown on bottom, about 15 minutes.

3. Remove pan from oven, toss carrots to redistribute and continue to roast until tender and deep amber in color, about 3 minutes.

VARIATIONS:

Maple Nut Carrots (this is our favorite)
Combine 2 TB maple syrup (no subs), 1/2 tsp vanilla, 1/4 tsp chili powder, and 1/2 cup toasted and chopped walnuts in bowl. Follow recipe for sugar-glazed carrots, adding maple mixture when carrots are tossed in step 3.

Spicy Asian Carrots
Combine 1 TB soy sauce, 1 tsp toasted sesame oil, 1 TB toasted sesame seeds, 1/2 tsp red pepper flakes, and 2 scallions, cut into 1/2 inch lengths, in bowl. Follow recipe for carrots above, adding soy mixture when carrots are tossed in step 3.

Herb-Garden Carrots
Follow carrot recipe, adding 1 tsp minced fresh tarragon and 1 tsp minced fresh parsley when carrots are tossed in step 3.

Spiced Moroccan Carrots
Combine 2 TB orange juice, 1/4 tsp cumin, 1/8 tsp cinnamon, and 1/8 tsp cayenne pepper in bowl. Follow carrot recipe, adding spice mixture when carrots are tossed in step 3.


Here is the Tuscan Chicken recipe some of you ate last Friday at my house if you still want it. I got it from a good friend of mine-- it is one of my favorites.

Tuscan Chicken with Red Potato Crust

3 cloves mashed garlic
Extra Virgin Olive Oil
2 c. chicken broth
3 c. plus thinly sliced red potatoes
boneless skinless chicken breasts (I close to 2 lbs the other night)
2 TB herbs de province (or if you don't have them mix1 tsp each rosemary, majoram, basil, bay leaf, thyme, and lavender)
4 tsp garlic cloves, sliced
1/3 c. balsamic vinegar
2 tsp salt plus 1 tsp salt
Pepper to taste

In a large Ziploc bag, combine potatoes, sliced garlic, about 3 TB olive oil, 2 tsp salt, and 1/2 to 1 tsp pepper. Shake to coat and leave to marinate while doing the following:

In an ovenproof stockpot with lid, brown the chicken in olive oil. Add salt and pepper to taste. Add vinegar and stir pan to deglaze. Add broth, herbs, and garlic. Simmer 10 minutes. Layer potatoes on top of chicken. Pour potato liquid into pan. Place pot, covered, in a 375 degree oven for 30 minutes. Uncover. Let brown for 15 minutes.




Thanks to all of you who came up to see SO's dance review. She was thrilled that she had a fan club, and especially thanks for helping us get our fence in the back started. I am sure that is a way to discourage visitors, "Come and visit and we will put you to work!!" But, thanks anyway!! We really appreciate it and we had so much fun visiting with you.

The men hard at work.

Little Took(sp?) splashing around.

LO loves to be out, and so does LL.

The girls were very sad when their little live doll left!

It didn't take them long to fall asleep after the visitors left-- thanks for making our job easier!!