Posted on 08/02/2016 4:58:28 PM PDT by Jamestown1630
Oh, both recipes sound good. One of them is going to be on the table tomorrow. I’m printing out as we go through this thread to save.
That sounds so good.
Something else to try. I love dill but would never thought to add it to carrots.
We have been re-exploring steamed carrots and nothing else, but maybe just a little salt and butter. Yum!
(Plus it is as fast as all get-out!)
Should be served with the rest of the wine.
Not the cheap stuff mind you, good wine.
It's also OK to let a little of the sauce drop on the zucchini.
LOL!
I don’t need to change his behavior...just his memory of what’s already in the fridge ;-)
-JT
Remember this from Laura Calder’s old show:
http://www.cookingchanneltv.com/recipes/laura-calder/carrot-confiture.html
It’s nice, sort of a cross in flavor between an apple and a potato. I used to slice them, then used a tiny cookie-cutter to cut them into little stars, and served them in salads at parties. They’re also good as a ‘dipping’ vegetable, on a veggie dip platter, and I can see how they’d be good in slaw. We get them at the local Hispanic market.
An article on using it:
And one on the health benefits:
http://foodfacts.mercola.com/jicama.html
-JT
What I like to do with a beef roast is to use the carrot peeler to reduce the carrot to a bunch of ribbons, make a bed of them under the roast, and then add more on top of the roast, completely burying it. It keeps the roast nice and moist, and the carrot ribbons pretty much dissolve into the juices, making the most outstanding gravy! Remember to leave a few whole, they pick up lots of flavor from the roast.
I sometimes do the same with a turkey or chicken, but be aware that it changes the final color of the skin and makes it look mottled. Fine for normal dinners, but not picture-perfect enough for holidays.
I add a small diced beet to my spaghetti sauce. It makes it sweeter without getting sugary, and gives it a deeper red color.
Potatoes are one of my favorite root vegetables, though. I know they’re a no-no for some people, but for me, they’re health food. I suffer from chronic potassium deficiency, and potatoes are the most concentrated natural source of potassium that there is. Delicious, tasty potassium. With gravy.
I also sometimes cook dandelion or burdock roots up as a soup. Not exactly a conventional root vegetable, but it’s my consolation prize after digging them out from the garden beds every spring. Just clean and slice like carrots, and cook until tender.
Great tips, thank you.
Yum!! If you don’t have enough pancakes, add the syrup to iced tea or soda.
Or, something stronger :)
Jeff Foxworthy - Women Training Men
https://www.youtube.com/watch?v=7dRsydhb35E
I’ll always remember him, too. I was a young woman obsessed with self-sufficiency. Lots of people talked the talk, but he was the first person I met who walked the walk. He made it ok to be weird that way.
People may not like his lifestyle, but just look at the man and his smile. That is a good guy. Died from “toxic shock syndrome” after losing his toenail in a soccer match. Left us way too young.
Rasta man vibration Positive :)
Peel, cut into “sticks”, and eat. With or without dressing. They taste like water chestnuts, and can be cooked or not cooked, your choice.
I bought some carrots today even though I had about a pound left ;) I love them and use them in so many of my dishes. I wish they had some anaheim peppers because I’m craving them fried up in some sammiches. Guess i’ll try again at another store tomorrow.
Your idea for the roast sounds very good.
I’ve always been a fan of potato salad, and was very interested when all the info about ‘resistant starch’ started coming out:
http://www.marksdailyapple.com/the-definitive-guide-to-resistant-starch/#axzz4GEit321p
-JT
I think he died because he actually had cancer prior to the injury, and then refused proper medical treatment (amputation of the toe) due to his religious beliefs.
A very sad loss; he was a talented man, and appears to have been a lovely one.
-JT
Word.
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