I had a bunch of leftover carrots from Christmas dinner (bought way too many) so I was playing around with a little of this and a little of that and came up with this recipe. Its not bad, sweet, but a nice compliment to something savory.
approximately 2 cups baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp brown sugar
1 tsp lemon juice
1/4 tsp nutmeg
pinch of salt
This is one of those so simple recipes you wonder why canned stuff is even sold…or why people buy it. I make mine every Thanksgiving without fail. Aside from when its piled on a turkey sandwich the best is slathered over a cheesecake (yes I make my cheesecake for Thanksgiving & Christmas too)…omg…HEAVEN!!
1/2 cup white sugar
1/2 cup brown sugar
1 cup orange juice
1 (12 ounce) package of fresh cranberries
In a saucepan over medium heat, dump all ingredients and slowly boil. Cook only until the berries start to pop and split open – about 10 minutes. Remove from heat and serve as it thickens while it cools. It is very good hot or cold.
I woke up just craving pumpkin butter on buttered toast, no idea why. So considering I have about a dozen cans of pumpkin (thank you Mom!) its been too easy to keep making pumpkin recipes…I’m going to be orange before the end of the month! Sure fresh (frozen) puree would be better but around here pumpkins were expensive this year, so canned will have to do.
If you ever Google this your in for a treat. There are probably a thousand different ways to make it, mostly variations of the same theme, none of which actually involves butter from what I can see. 🙂 So it was off to create my own…and this is what I came up with. Spiced just right (more pumpkin pie like and less spicy), not too sweet, just right I think.
1 1/2 cups (which is (1) 15-oz can) of pumpkin puree
1/4 cup brown sugar (I use dark for everything, just tastes better)
2 tbsp sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
pinch of ginger
1/4 cup water (only cause I drank the last of the apple cider last night)
Mix all ingredients together and boil over medium heat. Lower the temperature to medium low or low and cook until thick, about 30 minutes or so. Cool and store in the fridge for about a week…enjoy!
I adapted this recipe from one by my wonderful co-worker Jamie! She says super A LOT so hence the name. But its so easy. I mean like incredibly easy. Its going to be really good in the middle of winter when I’m missing summer.
1/4 cup lime juice
1/4 cup lemon juice
2 boneless, skinless chicken breasts
1/4 cup flour
2 tbsp coconut flakes, unsweetened if you can
3/4 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
2 tbsp brown sugar
An orange, cut into slices
Its fall. Ok. Its close to fall. But around here its been cold for the last couple of weeks. The kind of cold where I sleep snuggled up, covered in blankets, with my windows open because I’m just not ready to admit defeat yet. The kind of cold where I have to wear jeans and a sweater, but no jacket, just to keep warm outside. The kind of cold where all I wanna do is make hot cocoa and hot chai to drink. The cold where I haven’t flipped my furnace back on and I don’t want to…because that means fall is over and winter is coming.
At any rate. Fall puts me in the mood for apples…and warm things (see referenced hot drinks above!). So since I bought a new cookbook the other day I decided to christen it by making this BEYOND EASY “pudding”. I already had all the ingredients so it was a no brainer.
The original recipe comes from 1001 Recipes by Martha Day. Amazon says its not out yet, but I bought mine at a brick and mortar Borders location for all of $4.99. And it (like others from this same publishing company – Hermes House) are worth WAY more than that. I’ve got 6 of their $4.99 Borders specials and they are fantastic to cook from. The only problem? They are British in origin. So some ingredients are called by different names (rocket in the book is usually known as arugula here in the States) or impossible to find (this recipe calls for Mixed Spice – something that basically doesn’t exist here). But I digress as I’m planning on covering all 6 of the ones I own on an upcoming Exploring Cookbooks.
2 1/2 cups apple juice
2/3 cup couscous
1/3 cup raisins
3/4 tsp mixed spice
1 apple, peeled, cored and sliced
2 tbsp brown sugar
My mother buys a big “crate” (ok, cardboard box now) of peaches every year from Colorado when the season arrives. Well it arrived last week apparently. I am the lucky daughter that gets to mooch off her peaches and not have to buy my own! 😀 As such I had about a dozen peaches and was trying to figure out what to do with them, a couple of eaten ones later I stumbled on this recipe (by M&Mers on RecipeZaar). Its amazing as is. Really. I didn’t do much to it except change the amounts to suit my taste buds and preferences. I like crunch and I like sweet. If using canned or ripe peaches you may want to back down on the honey and/or the sugar as they tend to be sweeter than not quite ripe fresh ones.
And since I do like more crunch and less peach when eating, I opted for the flatter baking dish…and it made more than enough “crunch” for the top for me. If you choose to use a smaller baking pan you might want to cut the recipe in half for just the right amount of topping.
8 or 9 peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup honey
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter