Glazed Vegetables - weekend recipe

Easter is almost here, so lets cook some carrots.  Root vegetables, especially carrots, are enhanced by cooking.  In fact, the nutrient value of carrots (according to a recent study) is actually higher when they are cooked.

Here are the simple steps to creating great glazed vegetables.

Using a dutch over or deep saucepan, arrange thee vegetables in snug layers.  Add 2 to 3 Tablespoons of butter, a Tablespoon of sugar and water to cover.  Boil until the liquid becomes syrupy.  Finish with herbs and seasonings.

You should have glossy, tender and sweet vegetable, but not cloying.  Much of the sweetness comes from the vegetables themselves.  As the vegetables cook the liquid draws out their sugar and reduces to form a delecate glaze.

This works with carrots, beets, turnips and rutabagas. 

Carrot & Pineapple Slaw - Weekend recipe

This week I learned that pineapple is especially good for you in controlling blood sugar, so when I found this recipe I decided to try it.  There is still snow on the ground here, so I purchased the cilantro from the local store and left out the Pineapple sage, because that lost its leaves months ago and is still recovering on the window ledge!

Carrot & Pineapple Slaw (Serves 8) 

2 pounds carrots, shredded

2 cups pineapple, cut into 3/4-inch pieces

1/2 cup roasted salted peanuts, chopped

1/4 cup lime juice

2 tablespoons canola oil

1 cup torn cilantro leaves

1/2 cup pineapple sage leaves (optional)

salt and black pepper

Directions:

Toss together the carrots, pineapple, peanuts, lime juice, canola oil, 1 teaspoon salt, and ½ teaspoon pepper. Refrigerate for up to 8 hours. Just before serving, toss with the cilantro.

Vegetable Spiral Bread Sticks - Weekend Recipe

These savory wrapped vegetable sticks are perfect for parties.  They make an impressive appetizer. Just in case you are looking for something different for the big game!?

3 medium carrots
12 fresh asparagus spears, trimmed
1 tube (11 ounces) refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 tsp. dried oregano

1/4 tsp. chopped dried rosemary

1/2 tsp. savory or thyme, crumbled

Directions:
Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry.

Cut each piece of breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure.

Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375 degrees for 12-14 minutes or until golden brown. Serve warm. Yield: 2 dozen. 

Adapted from a recipe in Light & Tasty February/March 2001

Russian Carrot Tea Sandwiches - Weekend Recipe

This weekend (6/22) I am at the Arlington Heights Garden Walk and Unique Boutique. Since it will be a lovely day in the gardens, I thought a tea sandwich with garden veggies would be the perfect recipe for the week.

Russian Carrot Sandwiches

(Adapted from the Madison Herb Society Tea Time cookbook)

3 Tbls. olive oil

3 Tbls. fresh lemon juice

2 tsp. honey

1 clove minced fresh garlic

Black pepper, ground to taste

1 tsp. lemon thyme leaves (sub. Common thyme is possible)

1 Tbls. crushed coriander seeds

2 cup. grated carrots

1 Tbls. minced fresh parsley

softened cream cheese for spreading on bread

bread (rye or pumpernickel are good choices)

Whisk olive oil, lemon juice, honey, garlic, pepper, thyme and coriander seeds together to make a dressing.

Toss grated carrots with dressing and add parsley. Chill in refrigerator at least 2 hours, or more, before preparing sandwiches.

To assemble, spread cream cheese on each slice of bread (with or without crusts). This will keep the carrot mixture from seeping into the bread and making it soggy. Place a liberal amount of carrot mixture on half of the bread slices and top them with the remaining slices. Cut into finger sandwiches and serve. I also used small rounds or mini bread slices and served them open face.

Recipe for this weekend - Get your veggies

I love carrots.  I can eat them raw.   I can eat them cooked.  I can eat them glazed.  I could write a book -- Dr. Suss would be proud!

Recently someone I know pinned a photo on Pinterest showing some Veggie Fries.  I decided to try the recipe and make some of my own to add to my carrot repertoire.  You can also make this with zucchini, summer squash, and root vegetables like beets, turnips and rutabaga.

Veggie Fries

Carrots or other vegetables cut in 3 inch sticks
Olive oil (spray or brush)
seasoning
     I used Backyard Patch Soup and Salad Seasoning

Directions:
Preheat the oven to 425 degrees F.  Line a baking pan with parchment or wax paper.  Spray or bush on a light layer of olive oil onto the paper.  Add 1 Tablespoon of olive oil to a wide bowl and add 1 to 2 teaspoons of Soup & Salad Seasoning.  If you do not have Soup and Salad seasoning, you can add salt and pepper, paprika, hot pepper flakes, minced garlic, ground sage, thyme or rosemary or just about any other combination of herbs you think you will enjoy Our Potato Topper is great with roasted veggies like this.  Toss the vegetable sticks in the herbed oil and then spread in a single layer on your prepared baking pan.  Roast in the oven for about 20 minutes, tossing about half way through.  You will know they are done when they are golden and slightly brown at the edges.