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1
lb. carrots, peeled and cut into 2 1/2- by 1/2-inch sticks
(if you are using the thumblina carrots, leave whole)
1 tsp. salt
1 Tbs. brown sugar
1 tsp. ground cinnamon
3/4 tsp. dry mustard
1/4 cup orange juice
2 Tbs. butter
1/2 cup dried cranberries
1/3 cup coarsely chopped pecans for garnish |
Place
carrots and 1/2 teaspoon salt in a large saucepan. Cover with
water and bring to a boil. Reduce heat; cook until carrots
are al denté. Drain.
Combine
brown sugar, cinnamon, mustard and remaining salt in small
mixing bowl. Add orange juice. Melt butter in large skillet.
Add carrots and orange juice mixture. Cook 2 to 3 minutes
or until carrots are coated, stirring frequently. Add cranberries;
cook until heated through.
Garnish
with pecans. |
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1/3 cup
butter
1/2 cup onion, chopped
2 cups of carrots, thinly sliced
1/4 cup long grain rice, uncooked
3 cups chicken stock (or 3 bouillon cubes dissolved in 3 cups
of boiling water)
1/2 tsp salt
1 teaspoon curry powder
2 cups of milk
1 tablespoon Balsamic Vinegar (optional) |
In
a medium saucepan, sauté onions in butter until translucent.
Add carrots and rice; toss until well coated. Add curry and
chicken stock. Summer until carrots are tender and rice is
cooked. Add salt. Purée, fine or coarse, 1/3 at a time
in the blender or food processor. Return to pan, add milk
and heat gently. Do not boil.
Serve with
a swirl of Balsamic Vinegar for a bit of a lift!
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2
lbs carrots
4 cups snow peas
6 green onions
2 tablespoons unsalted butter
1/4 cup President's Choice ginger sauce
1/2 tsp salt
1/2 cup toasted nuts (such as pecans)
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Peel
carrots, then slice on an extreme diagonal, forming slices
about 2 inches long. Place in a saucepan, cover with water.
Bring to a full rolling boil over high heat. Cook until just
tender-crisp, from 2 to 3 minutes after coming to a boil.
Drain, then immediately rinse with cold water to stop cooking.
Just before
serving, trim ends from snow peas. Thinly slice onions. In
a large frying pan set over medium heat, melted butter. Add
carrots and stir often, just until warm, up to 4 minutes.
Then add snow peas and stir constantly until they turn bright
green, about 1 minute. Remove from heat. Stir in ginger sauce
and salt until evenly coated. Taste and stir in more sauce,
if needed. Turn into a warm serving bowl and sprinkle with
onions and nuts, serve immediately. |
