Flowfit

I seem to have an over abundance of carrots!  They’ve been coming in my weekly Plan Box now for maybe three weeks straight.  One of my crisper drawers is literally FULL of carrots!  Time to get creative!  Here is the first of many deelish carrot recipes.  More to come…..

Enjoy!

French Carrots ala Lisa:

I call these French because of the butter and wine…. isn’t it the French that believe everything tastes better with butter and wine?  Julia Child maybe?  I”ll have to find the reference.  Regardless, these carrots are delicious, easy and bright – they keep their lovely orange-y colour and add punch to your dinner plate.

• 5-6 medium sized carrots
• 2 tbsp butter or replacement
• 1 tbsp good quality extra virgin olive oil
• 2 tbsp dry white wine (optional)
• sea salt and cracked black pepper
• chopped fresh parsley
• kettle with hot water

Cut carrots how you like.  I like mine either in sticks or cut in half lengthwise and then cut again on a diagonal.  Then again, sometimes I like them cut into pretty little coins.  However you cut them is fine.

Heat butter and oil in saute pan, place carrots in pan and toss to coat.  Turn heat to medium, add about 1/4 cup of the hot water from kettle and wine if using.  Simmer and watch.  As the water evaporates, add more a bit at a time.  You have to keep your eye on these as they will burn if the water completely runs out. continue to cook uncovered for about 7-10 minutes.  Carrots should still be crisp tender…. and oh so yummy!  This is one of my favorite ways to prepare carrots – and my son gobbles them up like this!  And not to worry…. the alcohol from the wine will have evaporated itself away.  No worries.

Sprinkle with parsley before serving.

YUM!

The last few days had been rainy and cool.  The kind of weather that makes me crave something warm and hearty and something that fills the house with aromas that you just know will warm you from the inside out!

As many of you know, I never follow a recipe.  It’s actually an inability for me.  This recipe is originally one from Giada De Laurentis that was revised by a fellow blogger.  Now, revised once again, here is my interpretation of Giada’s “Pasta Alla Formiana”.  I have no idea what that means – looked it up, but still no answer ;o)

Baked Tomato Pasta

serves 8

• 1 58 oz can plum tomatoes (use the best quality you can find)
• 1 jar roasted red peppers, drained
• 1/4 fresh oregano, finely chopped
• 1/4 extra virgin olive oil, plus extra 2 tbsp
• 5 very large or 8 medium sized tomatoes, sliced into 1/4 inch slices
• 2 cloves garlic
• sea salt and fresh cracked black pepper
• 1 500g package whole wheat pasta

In blender or food processor, blend garlic, canned tomatoes and red peppers.  In a large bowl, combine RAW pasta, oregano, tomato pepper mixture and salt and pepper.  Set aside.

Grease a 9×12 casserole pan with 1 tbsp olive oil.  Line tomatoes around sides and bottom.  Pour in pasta mixture.  Cover with remaining tomatoes, sprinkle with more oregano and drizzle with remaining olive oil.

Bake in center of a preheated 400 degree oven for 45-55 minutes (check pasta for doneness as all ovens vary).  Let sit for 5 minutes before serving.

Serve with steamed artichokes and mixed fresh greens of choice with The BEST Ever Lemon Dressing.

YUM!

This is classic comfort food with a twist. When you’re short on time, this is a cinch to whip up. Feeds a hungry brood in no time at all!

Hot from the oven!

• 1 pkg boneless, skinless chicken thighs (approx 16 pieces)
• 4 red skinned potatoes
• 4 green onions, chopped
• 2 cloves garlic (finely chopped)
• ¼ cup chicken broth
• 3 tbsp cumin
• 2 lemons
• 2 tbsp Olive oil
• Cilantro (about a handful) – chopped, but save some whole leaves for garnish

Preheat oven to 410 degrees.

In a bowl, combine chicken broth, cumin, cilantro, juice of both lemons, zest of one lemon, olive oil, onion, garlic, salt and pepper. Mix with fingers. Set aside.

Wash and cut potatoes into chunks. In a casserole dish, place chicken and potatoes. Pour mixture over and bake uncovered for 45-55 minutes depending on oven. You’ll know it’d done when fork comes out of potatoes easily. I usually take one out and do a taste test to be sure. Sprinkle with cilantro leaves before serving.

YUM!

Dinner is served!

Serve with green vegetable of your choice. We like ours with chopped Brussel sprouts sprinkled with sesame seeds.

TIPS – You can also allow this to sit in the marinade, omit potatoes and grill chicken on bbq!

My family’s favourite salad dressing is super easy and really yummy!

Delicious!

The BEST EVER Lemon Dressing:

• Juice a whole lemon
• Extra virgin olive oil
• Sea salt, cracked pepper
• 1 -2 cloves garlic cut in half

ensure layers are even

Squeeze juice of lemon. Put juice into recycled jam jar. Pour in enough olive oil so that the layers are equal (using clear jar is important). Add cut clove of garlic, salt and pepper to taste. Tighten lid and shake shake shake!

YUM!

Great as is or can add:

1 tbsp honey and 1 tbsp Dijon mustard… la voila! Instant French vinaigrette!!

OR

½ ripe avocado smashed – let sit in lemon juice for 10 minutes before adding other ingredients and you have a creamy dressing!

Pour over fresh baby spinach or your favourite mixed greens… yummy!

To store – keep sealed jar in fridge for up to a month. Remove from fridge 20 minutes before using to allow dressing come to room temperature.