Posts Tagged ‘recipe’


This is soooo yummy.

Glazed Carrots with Bacon and Shallots

1 lb bag of baby carrots
3 tablespoons brown sugar
4 strips of bacon, cooked crispy
4 medium shallots, minced

Cook the carrots in water until tender. Meanwhile cook the bacon until it’s crispy, drain, and crumble. Reserve the bacon grease and use it to sautee the minced shallots. Strain out the shallots and drain the carrots. Combine the carrots, crumbled bacon, and shallots with the brown sugar and simmer for a few minutes;.


Carrots provide vitamins A, K, and C, potassium, manganese, B6, molybdenum, B3, folate, B1, phosphorous, B2 and E.



I got more apples and pears than we can munch our way through this week. Here is what I did.

  • Get 4 pears and 7 apples (any sweet variety).
  •  Slice them up and remove the cores and seeds but leave the peels on.
  • Put them in a big pot and add 1″ of water.
  • Bring to a boil and simmer covered for 45 minutes.
  • Drain them and reserve the liquid.
  • Puree in food processor adding cinnamon to taste.
  • Pour into freezer containers and let cool.
  • Pour off excess water.
  • Freeze.

You shouldn’t need sugar if you use sweet varieties of apples. Only a pinch of cinnamon is needed. You can can the sauce but unless you are making a lot more than this it’s easier to freeze it. I will freeze the leftover liquid and use it the next time I make freezer jam. Or if you want you can just pour it over ice and  drink it!


Apples contain vitamins C and A plus folate, iron, potassium, phosphorous, and calcium


Is is ever possible to NEED zucchini? Is there ever a situation where there isn’t ENOUGH zucchini? I am the only person in my house who likes it so what to do with the big CSA delivery of baby zucchinis?

I sliced them and ground them up raw in my food chopper, peels and all. I added a tablespoon of lemon juice and a couple cloves of garlic and ground them up some more. I put the resulting paste in a bowl and added 1/2 cup of grated parmesan cheese and 1/8 cup of melted butter and stirred it up. I used it as a sauce for pasta and served it with some browned lamb stew chunks and a green salad. Everybody ate it!


Is there nothing that enough garlic and some parmesan cheese can’t fix?