A lot of foods are tastier when roasted: garlic, bacon, bell peppers, tomatoes, eggplants, etc. I usually have carrots in the fridge as a stock-making component, or to add to soups and stews. Because carrots are really low in calories (25 per medium carrot), it seems like a lot of trouble to bake them. Nevertheless, here is the recipe.
In the Pacific NW, I grow thyme outside and it is winter hardy. There has already been a dusting of snow and nearly two weeks of freezing temperatures. The plant seems to be doing fine.
Ingredients
a bunch of organic carrots, trimmed and split lengthwise
2 tbsp olive oil
fresh thyme leaves
1/4 tsp kosher salt, or to taste
freshly ground black pepper
Directions
Preheat oven to 400 degrees F.
1. Wash the carrots. No need to peel them. Trim off the ends, then halve the carrots lengthwise. Place in a single layer on a rimmed baking sheet. Pour a few tablespoons of olive oil on top of the carrots and toss the carrots to coat with oil.
2. Sprinkle on a generous amount of fresh thyme leaves. Add salt and black pepper.
3. Bake for 30-40 minutes.
Simple Stovetop Mac and Cheese
There are times when I reach for that 99-cent box of mac 'n' cheese at the store and pause for a long time on the cheese sauce ingredient list. Surely, there must be a better way to get my fix for this besides making a huge batch of it and then freezing individual portions. Besides, this is one dish that doesn't taste all that great reheated, or frozen then reheated for that matter.
Ingredients
1/2 lb elbow macaroni
10 oz shredded cheese, preferably cheddar
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
3/4 tsp dry mustard
1 tsp kosher salt
4 tbsp unsalted butter
freshly ground black pepper
Directions
1. Bring to a boil in a large pot enough water to cook macaroni. When pasta is al-dente or almost soft, drain and put back into the same pot. Add butter to pasta and stir until melted.
2. Add egg mixture to the pasta and stir to combine. Add shredded cheese and stir until melted.
Measurements can be halved to make fewer servings. You can make this with unsweetened rice milk. I've read elsewhere that you can simmer a cup of rice milk until it is more concentrated like an evaporated milk substitute; but, why not just use 6 oz of rice milk instead. After all, rice milk is just the byproduct of ground rice and water. I would not go so far as to use a cheese substitute for the cheese part. The texture would just not be the same.
Source: Alton Brown
Ingredients
1/2 lb elbow macaroni
10 oz shredded cheese, preferably cheddar
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
3/4 tsp dry mustard
1 tsp kosher salt
4 tbsp unsalted butter
freshly ground black pepper
Directions
1. Bring to a boil in a large pot enough water to cook macaroni. When pasta is al-dente or almost soft, drain and put back into the same pot. Add butter to pasta and stir until melted.
2. Add egg mixture to the pasta and stir to combine. Add shredded cheese and stir until melted.
Measurements can be halved to make fewer servings. You can make this with unsweetened rice milk. I've read elsewhere that you can simmer a cup of rice milk until it is more concentrated like an evaporated milk substitute; but, why not just use 6 oz of rice milk instead. After all, rice milk is just the byproduct of ground rice and water. I would not go so far as to use a cheese substitute for the cheese part. The texture would just not be the same.
Source: Alton Brown
Mulled Apple Cider
This recipe is pretty simple and is a crowd favorite for any autumn or winter holiday. It can be prepared on the stove (over low-medium heat) or in a slow cooker (4 hours on low).
Ingredients
1 gallon fresh pressed apple juice or apple cider
peel of one navel orange
1 tsp whole cloves
1 tsp whole allspice berries
2 cinnamon sticks
Directions
Combine all ingredients into a pot and let simmer over low heat.
Ingredients
1 gallon fresh pressed apple juice or apple cider
peel of one navel orange
1 tsp whole cloves
1 tsp whole allspice berries
2 cinnamon sticks
Directions
Combine all ingredients into a pot and let simmer over low heat.
Slow Cooker: Beef and Vegetable Soup
Soups are good make-ahead meals. This batch makes about three quarts of soup. I thought it tasted a bit spicy, so I may leave out the paprika and black pepper next time.
Ingredients
1 lb beef stew meat
1 qt organic vegetable or beef broth
2 14-oz cans of organic diced tomatoes
4 organic carrots, sliced
3 potatoes, diced
1 oz red wine
1/4 c unbleached white flour
1/2 c pearl barley (optional)
herbs & spices:
1 garlic clove, chopped
1 whole bay leaf
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika (optional)
1/2 tsp organic granulated sugar (optional, if soup tastes acidic)
Directions
1. Combine ingredients except for flour and pearl barley in the slow cooker, starting with the chopped vegetables, followed by meat, herbs and spices.
2. Cook for 6 hours on "high".
3. (optional) In a separate pot, bring a 1.5 cups of water to boil. Add pearl barley, cover the pot and cook on low-medium for 45 minutes. Turn off heat. Fluff with a fork and add to slow cooker. Stir to distribute the pearl barley evenly throughout the soup.
Ingredients
1 lb beef stew meat
1 qt organic vegetable or beef broth
2 14-oz cans of organic diced tomatoes
4 organic carrots, sliced
3 potatoes, diced
1 oz red wine
1/4 c unbleached white flour
1/2 c pearl barley (optional)
herbs & spices:
1 garlic clove, chopped
1 whole bay leaf
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika (optional)
1/2 tsp organic granulated sugar (optional, if soup tastes acidic)
Directions
1. Combine ingredients except for flour and pearl barley in the slow cooker, starting with the chopped vegetables, followed by meat, herbs and spices.
2. Cook for 6 hours on "high".
3. (optional) In a separate pot, bring a 1.5 cups of water to boil. Add pearl barley, cover the pot and cook on low-medium for 45 minutes. Turn off heat. Fluff with a fork and add to slow cooker. Stir to distribute the pearl barley evenly throughout the soup.
Garlic Bread Sticks
Let's say that you have a bag and a half of unused hot dog buns. What to do with them? For the most part, it is just bread and not just any sort of bread. It's the kind of bread that one eats meat with. Why not add a some garlic powder and butter?
There are two ways to do this. The first is to use tin foil and bake them until the butter melts and the garlic powder gives its essence to the bread.
The second method is by stove top and is just as easy to do. First you need a flat grill pan or 10" skillet. Basically, a pan large enough to accommodate four halves of hot dog buns.
By the way, the same can be done with leftover hamburger buns too.
Ingredients
hot dog buns, halved lengthwise
unsalted butter
garlic powder
kosher salt, to taste
Directions
If your hot dog buns don't already come split in the middle, do so with a sharp knife and slather the flat sides of the buns with butter and sprinkle with garlic powder and salt.
Place butter-side down onto a hot skillet and fry until the bread is lightly golden brown. Remove from heat and eat.
There are two ways to do this. The first is to use tin foil and bake them until the butter melts and the garlic powder gives its essence to the bread.
The second method is by stove top and is just as easy to do. First you need a flat grill pan or 10" skillet. Basically, a pan large enough to accommodate four halves of hot dog buns.
By the way, the same can be done with leftover hamburger buns too.
Ingredients
hot dog buns, halved lengthwise
unsalted butter
garlic powder
kosher salt, to taste
Directions
If your hot dog buns don't already come split in the middle, do so with a sharp knife and slather the flat sides of the buns with butter and sprinkle with garlic powder and salt.
Place butter-side down onto a hot skillet and fry until the bread is lightly golden brown. Remove from heat and eat.
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