Garlic and Thyme Glazed Carrots
You can forget those plain and boring steamed carrots now. This recipe for Garlic and Thyme Glazed Carrots will add new life to a favorite vegetable. The recipe is very simple, and will add a lot of flavor to your next carrot dish. You will never look at carrots the same again.
Ingredients
1 garlic clove , crushed
butter
2 sprigs thyme leaves
1-½ lbs. small Chantenay carrots (or any type of carrots you prefer)
light chicken stock
Directions
Put the garlic, a large dollop of butter, and thyme in a large wide pan and cook for a couple of minutes. Be careful not to burn or overcook the garlic. Add the carrots and toss together, then pour in just enough stock or water to barely cover the carrots.
Cover and simmer for 10-15 minutes until just tender, then increase the heat and cook until all the water has evaporated and the carrots are glazed. Season and serve.
52°F; Sunny
Carrot Coleslaw with Toasted Almonds
Ingredients
1 lb carrots, shredded
1/4 cup olive oil
2 Tbsp fresh lemon juice
2 Tbsp orange marmalade
1 Tbsp prepared horseradish
1/2 cup sliced almonds, toasted
salt and pepper to taste
Directions
In a large bowl, whisk together the lemon juice, orange marmalade and horseradish. While whisking, slowly add the olive oil to emulsify mixture. Season to taste. Add carrots and almonds, and toss until well coated.
73°F; Sunny
Vegetable Stir Fry
2 tablespoons canola oil
1 tablespoon Mrs. Dash Original Blend
2 medium carrots, thinly sliced diagonally
2 cups broccoli florets
2 cups fresh, sliced mushrooms
6 ounces snow peas
1 small tomato, cut into wedges
1 small white onion
1 tablespoon red wine vinegar
1 clove fresh garlic
Heat oil and Mrs. Dash Original Blend over high heat. Add carrots and broccoli, cook for 2 minutes stirring constantly. Add mushrooms and snow peas, and onion, then cook for 2 more minutes. Add tomato wedges, red wine vinegar and garlic, stir for another minute or until vegetables are tender-crisp.
**You may add or substitute whatever vegetables you like; other good vegetables to add would be bell peppers, zucchini, eggplant or bok choy. You could add your favorite noodles as well. You could get very creative with this simple yet delicious stir fry.
65° F; Sprinkling
Hearty Chicken Stew
4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2 inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 ½ pounds red bliss potatoes, washed and quartered
2 handfuls of green beans, trimmed
3 to 4 boxes of low sodium chicken broth
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add chicken broth to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 ½ hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to the pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, salt and pepper to taste.
65° F; Sprinkling
