Friday, February 10, 2012

Keeping up with the Carrots

There was an interesting segment on the Today Show this morning about going/being gluten-free. It was pretty enlightening, so I thought I’d share:

We’ve recently been plagued with the “oops we already had some of that” mistake. We currently have 3 bags of carrots in our fridge. 3! It’s absurd. How did this happen? Well, I wouldn’t say I’m a HUGE carrots fan, but I like them in things just fine, and every once in a while by themselves. So one of our first Crock Pot meals was Pot Roast (we’ll blog about it), which called for 6 carrots. Turns out carrots don’t come single-ly at our grocery store, so we had to buy a whole bag of about 12 full carrots. Then, we needed another 1 carrot for our Quinoa burgers. Of course, we forgot we still had a big bag full, so we bought another one only to realize our mistake when we got home. We then acquired a bag or two of baby carrots from a party we had a while back. So, we’ve been overrun by carrots. The good thing is that they last a long time in the fridge, so we won’t waste them.

The other night, I decided to put a dent in our surplus by making a carrot side dish to go with our Teaspoon Tenderloin. I’d never actually cooked carrots before, so it was really last minute, but they turned out great. Thank you, Pinterest yet again.

  • A pinch of salt
  • About 6 full sized carrots
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • A pinch of black pepper

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 brown sugar. Cook on low until a glaze coats the carrots, about 5 minutes. Season with salt and pepper.

They added to our healthy, colorful meal and were even better the next day. We still have more carrots to conquer hopefully next week. 
P.S. We’re going to see TheYonder Mountain String Band at The Tabernacle this weekend! Check’m out.

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