Savory Carrots

A quick easy side dish for savory carrots. I am not a carrot fan normally, but in my quest to eat healthier I found these to be pretty good. Nice flavor, good for your waist line.

Ingredients:
1 pound carrots (Baby or sliced as you like)
2 garlic cloves, minced
2 tablespoons olive or vegetable oil (I just sprayed the pan with pam)
1 Leek
1/4 cup hot water
1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash pepper
1 Leek or 1/2 an onion
1/4 c Parmesan cheese

Servings: Depends on how many carrots you want to eat, probably 2-4

Instructions:
In a skillet, saute carrots and garlic in oil (or use a EVOO sprayer on occasion) for 3-4 minutes, then add leeks and saute for 1-2 minutes. Careful not to burn the leeks, if they are browning too fast turn down the heat or move onto the next step.

Add water, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 8-12 minutes or until carrots are tender and most of liquid has been absorbed. If there is too much cooking liquid left when carrots are finished remove lid and cook for a minute. If you run out of water before they are finished, add a dash more until finished.

Once the vegetables are done, removed from stove and toss with Parmesan cheese. Serve warm.

Recipe From: Inspired by Allrecipes.com

I am not a fan of carrots in general, just not really my think. But vegetables are good for me so I should eat them. I am really not a fan of glazed carrots, sickly sweet and nothing tasty. But these are savory, garlicy and with just a hint of cheese.

You could easily use half an onion or shallots instead of leeks, but I happened to have a leek on hand to use. Just make sure to saute the onions or shallots before adding the carrots for their little saute.

I also didn't use the extra oil, I just make sure to spray everything on occasion with my olive oil mister of if was getting sticky. I also used a good non stick pan and this helps cut down on the needed fat.

Popovers - Success!

I've always wanted to try making popovers and have had the King Arthur Food blog recipe saved for a while. Now I had just had a conversation with TWO people the day of making these where they mentioned they have never had good luck with popovers and have given up. These worked perfectly on the first try. I don't think I can take credit for my success, I think it is all due to the recipe. It worked really well and I used a regular muffin pan.

Ingredients:
4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
1 1/2 cups milk (skim, low-fat, or full-fat), lukewarm
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons melted butter

Servings:
17-18 popovers, you will need two muffin pans!

Instructions:
Fully preheat the oven to 450 degrees F! <-- This is important to make sure the oven is fully up to temperature before starting. Position a rack on a lower shelf. Grease muffin pan thoroughly (I used Pam). Thoroughly whisk the eggs, milk, and salt. Add the flour all at once, and beat with a wire whisk. There shouldn't be any large lumps in the batter, but smaller lumps are ok. Whisk in the melted butter, combining quickly.

Pour the batter into the muffin cups, filling them about 3/4 full. Bake the popovers for 20 minutes without opening the oven door! Reduce the heat to 350°F (again without opening the door!), and bake for an additional 10 to 15 minutes, until they're a deep, golden brown.

If there is a little bit that isn't browned, you run the risk of collapse. The first pan I cooked till every visible spot was a very deep golden brown and I thought this made them a little overcooked. But the second batch had a few small spots that hadn't turned golden brown yet and there was a smidge of collapse, but nothing resembling full collapse. They were still hollow in the center. They even made their own holes on the bottom so I didn't need to make holes in them to prevent sogginess.



Not having cooked popovers before, I would not have guessed they were finicky based on this recipe. I highly recommend it for your next bread making experience. Next time I will be trying variations with adding powdered Vermont cheddar, herbs, and may favorite I have seen - corn and chive (Smitten Kitchen but with the King Arthur Baker's Banter recipe).

Recipe From:
King Arthur Flour Baker's Banter Blog

Dijon Braised Brussels Sprouts

Made these for Christmas this year and the sauce is incredible. If you don't think you like Brussels Sprouts, try this recipe. Of course, I love Brussels Sprouts when done properly and this is going into regular rotation. They are in season this time of year and was able to find a whole fresh stalk to use.

Ingredients:
1-2 lbs brussels sprouts, halved and any wilted outer leaves removed
1 tablespoon olive oil to coat the pan
Salt & pepper to season
1/2 cup dry white wine
1 cup broth (chicken, beef, or vegetable)
2 to 3 shallots, peeled and thinly sliced (I skipped due to time, but would be a good addition)
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard

Servings:
I think we got 4 servings out of a whole stalk of Brussels Sprouts.

Instructions:
Trim sprouts and halve lengthwise. Oil a sheet pan and place Brussels Sprouts cut side down and season with salt and pepper. Roast at 450 degrees F for 10-20 minutes until golden brown (or fully cooked). If they didn't brown the oven wasn't hot enough or there wasn't enough oil in the pan. I like the caramelized flavor the browning gives them. When done, make the sauce by adding the wine and stock and reduce by about half. Lower the heat and add the mustard and cream. Either add all the Brussels to the pan or spoon over the top in a dish. Voila! Quick deliciousness and relatively healthy.

Recipe From:
Smitten Kitchen

Christmas Dinner of Mustard Glazed Lamb Ribs, Herb Popovers, and the Dijon Braised Brussels Sprouts. Rest of the recipes coming...