Recipes
Search for Recipes
Recipe Tags
Honey-Glazed Roasted Carrots and Parsnips
Honey-Glazed Roasted Carrots and Parsnips
From Epicurious.com. Serves 8.
2 pounds carrots (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
2 pounds parsnips (1 to 1 1/2 inches in diameter), peeled, halved lengthwise
6 tablespoons olive oil
1 1/2 tablespoons butter
1 1/2 tablespoons honey
1 teaspoon balsamic vinegar
Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
Parsnip, Shoot and Chevre Salad
Parsnip, Shoot and Chevre Salad
There are so many excellent cooking blogs on the web these days. I find myself getting more and more ideas from these independent publishers. Today I found UK based Mostly Eating. It has a tasty sounding recipe for parsnip salad that I modified for today's newsletter. Serves 2.
2 small parsnips, peeled and julienned (or cut into very fine strips)
2 cups shoots
1 TB pine nuts
1.5 oz chevre
For the dressing:
2 TB sunflower oil
1 TB cider vinegar
1 tsp grain mustard
1 tsp minced shallot
2 tsp honey
pinch, dried crumbled thyme
Put the julienned parsnips and shoots together in a large bowl. Place a small pan over low heat. Put the pine nuts into a pan and toast over low heat until golden brown. Add the pine nuts to the other ingredients and finally add the crumbled goats cheese. Mix the dressing ingredients together with a fork. Pour dressing over salad and toss.
Wheat Berries with Strawberry Sauce and Yogurt
Wheat Berries with Strawberry Sauce and Yogurt
So, you've made more wheat berries than you ate last night and are wondering what to do with the rest. Why not serve them for breakfast? Of course, this would also make an excellent mid-afternoon snack or evening dessert. Serves 2.
10 oz frozen strawberries
1 TB honey, optional
pinch salt
2 cups cooked wheat berries, warm
plain or flavored yogurt
Place strawberries, honey and salt in a small saucepan over medium heat. Bring to a simmer. Turn down heat and keep at a simmer for 5-10 minutes, stirring occasionally, until strawberries are thawed and heated through. Divide warm wheat berries between two bowls. Spoon strawberry sauce over the top and garnish with a generous dollop of yogurt. Yum!
German Potato Salad
German Potato Salad
Adapted from Epicurious.com, this potato salad is rich and delicious. Make sure to serve it warm. Serves 8-10.
4 slices bacon
2 tablespoons flour
4 teaspoons chopped onion
1/2 cup cider vinegar
1/3 cup water
1/4 cup honey
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked sliced potatoes, skins on*
1/2 cup chopped fresh parsley
Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, honey, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.
*Mix the potatoes and dressing when both are still warm for the best flavor absorption.
Fiery Carrot Dip
Fiery Carrot Dip
A friend of ours served us this delicious dip last summer. I finally made it myself to take to a party last week, and it was a real hit. If you have any of last week's chevre left, you can sprinkle it on top in lieu of the feta. The dip truly does stand on its own; so if you don't have any cheese, don't sweat it. Pass pita chips on the side. Serves 8.
2 lbs. carrots, cut into 3 inch lengths
1/4 cup olive or sunflower oil
1/4 cup red wine vinegar
3 cloves garlic, minced
1 TB honey
1 TB tomato puree
1/2 tsp cayenne pepper, or to taste
2 tsp paprika
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
salt and freshly ground black pepper to taste
2 TB olive or sunflower oil (optional)
1/4 lb. feta cheese crumbled
3 black olives, pitted, for garnish
Steam carrots until tender, about 30 minutes. Drain. Transfer to food processor. Add oil, vinegar, garlic, honey and spices. Process until smooth. Taste. Add additional oil, salt and pepper to taste. Process to combine. Scrape dip into a bowl. Garnish with cheese and olives. Dip can be refrigerated for 2 days. Serve at room temperature.
Classic and Hearty Oatmeal
Classic and Hearty Oatmeal
This is a staple in the Baron household, with 1 to 5 of us spooning it up just about every morning during the colder months. It's hard to judge a serving here, as I can eat as little as 1/3 to 1/2 cup (dry) and my kids each eat about a full cup dry. Serves 2 to 4.
2 cups dry rolled oats
2 cups milk
1 3/4 cups water
1/4 tsp salt
1 TB butter
handful of raisins or dried cranberries
drizzle of maple syrup or honey
Place oats, milk, water and salt in a medium saucepan and stir to combine. Place over medium-high heat and bring to a boil. Stir, reduce heat and simmer, uncovered, for five to 10 minutes, until all the liquid is absorbed and oats have softened to a porridge. Stir in butter. Divide into bowls and garnish with dried fruit and sweetener of your choice.
Honey, Apple Crisp
Honey, Apple Crisp
Incredibly easy to throw together, this crisp makes a lovely weeknight treat. Serve it with a dollop of last week's yogurt or a spoonful of whipped cream. Serves 6-8.
1.5 lbs apples, peeled, cored and sliced (about 6 cups)
1/2 cup + 2TB honey, divided, or to taste
1 tsp vanilla
pinch salt
1/2 cup flour
1/2 cup rolled oats
3/4 tsp cinnamon
3/4 tsp ground nutmeg
5 TB cold, unsalted butter, cut into small pieces
Preheat the oven to 375F. Butter an 8 square pan and set aside. Combine the apples, honey, vanilla and salt. Spread into the prepared pan. Whisk together the flour, oats, cinnamon and nutmeg. Stir in the honey, and then cut in the butter until a coarse meal forms. Sprinkle over fruit topping. Bake for about 30 minutes, until the juices are bubbling, apples are tender and the top is golden brown. Serve warm.
Cornmeal Waffles with Strawberry Compote
Cornmeal Waffles with Strawberry Compote
These make a delicious sweet and healthy treat served with a dollop of yogurt. Or, try making the waffles without the honey and serving with a savory mushroom sauce. Makes 6.
Strawberry Compote
1.5 lbs frozen strawberries, hulled
1/2 cup honey
2 teaspoons fresh lemon juice
Pinch of salt
Waffles
1 1/4 cups whole-wheat flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp salt
2 TB honey
3 large eggs
1 tsp vanilla extract
1 stick butter, melted and cooled
Place berries, honey, lemon juice, and salt into a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until strawberries have softened and juices have begun to reduce and start to thicken, about 10 to 20 minutes. Let cool while you make the waffles.
Preheat oven to 200F. Whisk together flour, cornmeal, baking powder and salt in a large bowl. In another small bowl, whisk honey, eggs, buttermilk, vanilla and melted butter. Pour the liquid ingredients into the dry and whisk until smooth. Make waffles according to manufacturer's directions. Keep waffles warm in the oven while you make the rest. Serve waffles with compote and yogurt.
Walnut Miso Noodles
Walnut Miso Noodles
Adapted from 101CookBooks.com. You'll likely have a bit of dressing leftover to toss with your fresh greens. Serves 1-2.
4 ounces whole wheat spaghetti or linguini (or soba)
1/4 cup walnuts, toasted
1/4 cup sunflower olive oil
1 medium clove garlic, peeled
2 TB miso paste
1 TB apple cider vinegar
2 tsp honey
salt to taste
1/4 cup+ warm water
Topping:
2 cups of mixed baby greens
1 cup sliced, sauteed mushrooms
Bring a large pot of water to a boil. Salt generously and cook the pasta per package instructions, being careful to not overcook. About 10 seconds before you are going to drain the noodles. Now drain and toss with about 1/2 the walnut-miso dressing - you can make the dressing as you're waiting for the pasta water to come to a boil. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
Add as much or as little dressing as you like to the noodles and toss well. Add the greens and toss some more. Arrange in two bowls or on a platter. Top with sauteed mushrooms.
Skillet-Roasted Carrots and Parsnips
Skillet-Roasted Carrots and Parsnips
This recipe is adapted from CooksCountry.com. Parsnips wider than 1 inch may have tough, fibrous cores that are best trimmed and discarded. Using warm water helps the sugar to dissolve more readily. Any combination of carrots and parsnips with a combined weight of 3 pounds can be used in this recipe. Serves 6-8.
3 TB sunflower oil
1 1/2 lbs. carrots , peeled and cut diagonally into 1/2-inch-thick pieces
1 1/2 lbs. parsnips , peeled and cut diagonally into 1/2-inch pieces
3/4 cup warm water
1 1/2 tsp honey
Salt and pepper
1 TB finely chopped fresh parsley
Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
Whisk water, honey, and 1 teaspoon salt in small bowl until sugar dissolves. Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes. Stir in parsley and season with salt and pepper. Serve.
