2. On a cookie sheet drizzle the carrots with 3 tablespoons of the olive oil. Place the cut side down on the cookie sheet, season lightly with salt. Roast for about 10 minutes or until lightly browned and slightly soft. Remove from the oven, place in a bowl and drizzle some of the agave nectar and some of the lemon juice (taste and adjust to your taste liking).
3. Meanwhile steam the broccolini for about 3 -4 minutes, or still crispy. Remove and place in a bowl of ice to stop the cooking process. Discard the water, dry and toss with 2 tablespoons of olive oil and season with garlic and the balsamic vinegar.
4. Toss with the carrots. Garnish with pine nuts and parsley.
This month’s ingredients were peas andcarrots. Stir in the carrots. Every third Thursday of the month, a group of bloggers post the results of a cooking challenge involving two assigned ingredients and a whole lot of imagination
Add beef and cornstarch mixture. Add 1 tsp (5 mL) of the cornstarch, ginger and water. In small bowl, stir remaining cornstarch, black-bean-and-garlic sauce, hot pepper sauce and 3/4 cup (175 mL) water. stir-fry onion, garlic, carrot, celery and water chestnuts until tender-crisp, 2 minutes. Cover and simmer over low heat until tender, about 20 minutes
Combine the frozen peas andcarrots in a sauté pan over high heat. I still have not found my way back into the kitchen, except for a brief attempt on Saturday to bake a loaf of bread for a goat and lamb roast that B
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
In a large bowl toss carrotsand beets with the dressing. T and I go way back. We were never one of those party girls growing up and even now in our adult years, we prefer to do things together that’s more casual and low key