These carrots are delicious! I count on Cooking Light every time for easy meals.
- 1/4 cup water
- 1/4 cup cider vinegar
- 2.5 T brown sugar (I used light brown)
- 12 ounces peeled baby carrots (I used one package from the store, about 10 large carrots, some of them halved)
- 1 T butter (salted)
- 1/4 tsp pepper
- 1/4 tsp salt
- 1 T chopped fresh flat-leaf parsley (I used sage)
In a skillet over medium-high heat, combine water, cider vinegar, sugar, and carrots. Cover and bring to a boil. Once it is boiling, reduce the heat to low and let simmer for about 6-7 minutes. Keep covered. Increase heat to medium-high once the carrots are becoming tender, keeping the lid on, and cook about 2 minutes until the liquid becomes syrupy. Remove the lid and add the salt, pepper, and butter, tossing for another minute. Sprinkle with the chopped herbs.
2 stalks Bok choy, washed and separated, ends trimmed
1 cup spinach
1 tsp minced garlic
Heat oil to medium low. Add garlic. Sauté 30 sec. Add bok choy. Sauté 3 min. Add spinach. Turn and let wilt. Sauté 3 min.
- Minced garlic
- 2 T chopped white onion
- Olive oil
- Salt, pepper
In a skillet heat some olive oil and add about 1 tsp of minced garlic and 2 Tbsp chopped white onion. Cook on medium low a couple minutes. Add about 4 cups spinach and toss to coat. Sprinkle with salt and pepper. Cook another minute or so until spinach wilts. Great alternative to steamed spinach.
- 4 sweet potatoes, scrubbed, peeled, and sliced into 1/2 inch thick rounds
- Olive oil, about 2 T
- Several sprigs sage leaves, rinsed and chopped
- Salt, pepper
Preheat oven to 400F. Toss sweet potato rounds with olive oil. Spray a foil-lined baking sheet with Pam. Place the potato rounds flat in a single layer. Sprinkle with salt, pepper, and sage leaves. Bake at 400 for about 30 minutes until potatoes are soft.
Yes, it’s true. I never cook pork chops on the grill. To be fair, I never buy thick pork chops. I tend to get tenderloin or the little thin cutlets. This was tasty.
- 1/4 cup honey
- 2 T vegetable oil
- 1 T apple cider vinegar
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 8 (1/2-inch) bone-in pork chops, about 3 ounces each
- Salt and pepper
Mix the first 5 ingredients and pour over the pork chops that have been seasoned with salt and pepper. Let them sit for an hour. Grill them on medium high for 6 min per side or until the temperature reaches 165F.
Ahh, evolution of our culinary experiments. Disaster struck the first time I tried these plantains, as evidenced by the charred little nuggets that came out. But after consulting with my mom, who can whip them up perfectly every time, and lots of internet recipes, I finally managed to NOT overcook them.
This is what I did:
I waited until the plantains were very ripe, almost completely black. I sliced them into 1/4-inch thick diagonals. I poured some canola oil (not corn oil) in the skillet and set it to medium high.
I fried the plantains for about 2-3 minutes per side until they were a nice golden brown. Then I drained them on paper towels.
They were great! Now I just need to figure out how to make them sweeter without overpowering the sweetness of the fruit.
It has been too long. It’s not like I haven’t been cooking; on the contrary, I’ve been trying out more new recipes than ever! There’s really no excuse.
To celebrate our second winter in Ohio, I’m posting this variation on Rice Krispies Treats. It’s 19 degrees here tonight, so that calls for a nice treat, perhaps with some hot chocolate.
- 4 cups Rice Krispies cereal
- 4 cups mini marshmallows
- 2 T butter
- White chocolate and chocolate almond bark (melting candy)
Melt butter on low heat. Add the marshmallows and stir until melted. Remove from heat. Stir in the cereal. Spray Pam in a 13×9-inch baking dish and pour mixture in.
To melt the chocolate: Break into cubes and microwave for 30 seconds, then stir. Microwave for another 15-20 seconds. Stir well. Frost the top of the cereal mixture with the chocolate and cover with sprinkles or whatever toppings you want.