Wednesday, September 20, 2017

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots
I've got a lot of carrots in my fridge right now.  I bought some 'heirloom' carrots awhile back, there were not only a couple of orange carrots in the package, but also some white, yellow and purple or red carrots.
I put some of them out with a dip last month at Tapas, used some in soup, but I've still got some left
I also picked up some regular old orange ones for a Danish recipe I'll be posting in the next couple of days.
Then I was reminded of the Fantastical Food Fight Challenge for this month.  Make something with Honey and post it, since it's National Honey Month.
The recipe has to be new to the blog, which let out my Honey Mustard Dipping Sauce.  And with all the carrots in the fridge, needing, wanting to be used up, I thought maybe I could roast them.  And if I can roast them, I can also use a touch of honey and garlic to really bring out the sweetness of the carrots.
I was right.
These were so good, and pardon me fellow Danes, but they also went well with Stegt Flaesk,  although I didn't make the usual potatoes and parsley sauce that usually go with it.
And did I mention that they're pretty much guilt free?  Little oil, a little sweetness and totally over the top YUM.
Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots

Honey and Garlic Roasted Carrots



Yield: 2 servings

Honey and Garlic Roasted Carrots
Honey and Garlic Roasted Carrots

prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This takes plain old roasted carrots to a whole new level. The hint of garlic and honey sweetens the carrots even more.

INGREDIENTS:


  • 1 lb. Carrots, peeled and quartered lengthwise
  • 1/4 cup honey
  • 1 clove garlic, peeled and shaved
  • 1-2 teaspoons Extra Virgin Olive Oil
  • 1-2 tablespoons water
  • Salt (optional)

INSTRUCTIONS:


  1. Preheat the oven to 475 degrees. Place a rimmed baking pan into the oven and heat for 5 minutes or so. Peel the carrots and cut them in half and then into quarters lengthwise, keeping them roughly equal in size. Place into a dish and pour the olive oil over top, toss to coat. Peel a clove of garlic and shave it into 1/4 cup of honey, heat until the honey is liquid, about 20-30 seconds in the microwave, set aside. Place onto the heated baking sheet and bake for ten minutes, checking after the ten minutes, and turning the carrots, so they can cook evenly. Take out of oven and sprinkle with the 2 tablespoons of water and place back in oven for an additional 5-7 minutes or until the water mostly evaporates. The carrots should be tender to the fork. If they are, turn the oven off. Pour the honey and garlic over the carrots and place back into the oven for a couple more minutes.
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Monday, September 18, 2017

Pear and Almond Tart

Confession time:  I screwed up the original recipe but it still came out tasting fantastic.   I forgot to add the butter to the filling, but honestly, I didn't miss it.
I got a gracious plenty of pears from a friend, and as they were ripening, I was eating them, but I did manage to save out a few for this  really awesome tart. 
Pear and Almond Tart
I'm actually tempted to go and buy some more pears just so I can make it again.  I'm also wondering how well apples would go in this? hmmm, something to think about.
As you might have heard, I'm Danish and I like to bake, a lot.  I keep almond paste on hand all the time.
In fact I'm not too sure just how much I have in the pantry right now, but I'm sure if I had enough pears I could make quite a few of these tarts.
Rolling out the dough, just a little
Into the tart pan
 Pressing the dough out, evenly, up the sides.
Sliced Pears, arranged on top of dough.
 The filling poured over top. (without the added butter, sigh)

and finally...



Yield: 6-8 Servings

Pear and Almond Tart

prep time: 1 hour and 30 MINScook time: 50 MINStotal time: 1 hours and 80 mins
This is perfect if you have a glut of pears, or just because.

INGREDIENTS:

Crust
  • 2 large egg yolks
  • 2 tablespoons apple cider
  • 1 1/4 cups AP flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt (omit if using salted butter)
  • 9 tablespoons unsalted butter, cut into cubes.
Filling
  • 1/2 cup almond paste (packed, about 5 oz.)
  • 1/4 cup sugar
  • 1/4 cup AP flour
  • 4 tablespoons unsalted butter, room temp
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 4 medium Bartlett or Anjou pears, peeled and sliced

INSTRUCTIONS:


  1. For the Crust: Whisk the egg yolks and apple cider together. Then in the bowl of a food processor, mix the sugar and flour, then add the butter and process it until it resembles coarse meal. Dribble in the egg mixture until it forms clumps. Remove from food processor and gather the dough into a ball. Flatten it out a little into a disk or square, wrap in plastic and place in the refrigerator for an hour to chill. Take the dough out after an hour and press into a rough circle or square, and place into an 11 inch tart pan with a removable bottom. I used a square 9 inch pan. This dough is very soft, and I found that if I rolled it out a little onto a parchment paper, and then very carefully placed the pan over top, then slid a spatula under the parchment paper and flipped the dough into the pan, it was easier to do. Make sure that the dough is pressed evenly up the sides as well. You can do all this a day in advance. Keep it chilled however.
Filling
  1. Preheat oven to 375 degrees and position the rack in the lower third of the oven. Blend almond paste, sugar and flour in bowl of food processor until fully mixed. Add the eggs and vanilla extract. Peel and slice pears, and place the in a fan pattern over the base dough. (I have a bit of a red face here, I forgot to add the butter and poured the filling over the sliced pears and didn't discover the missing butter until cleanup. It tasted great by the way.) Pour the filling over the pears and back in a 375 degree oven about 50 minutes or until the pears are tender and the crust is browned. Cool 30 minutes and then remove from pan. Serve warm or at room temperature with a little whipped cream.
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Saturday, September 16, 2017

Hurricane Irma Chicken and Rice Soup for #SoupSaturdaySwappers

I had plans to make a great soup I used to make for us from time to time, but Hurricane Irma blew that plan out the window, and made me rethink.  

This month's theme for Soup Saturday Swappers is Quick Weeknight Soup, but because we had a hurricane in our part of the world and were without power for a couple of days, I wasn't sure I'd be able to participate. But I pulled a few things from the freezer and made up a soup.
Hurricane Irma Chicken and Rice Soup for #Soupsaturdayswappers

Amy of Amy's Cooking Adventures is our hostess this month and I think this would be just about perfect for any busy household for a quick and tasty soup.
BTW-  Soup Saturday Swappers is a great group of bloggers who get together once a month, the third Saturday to be exact, and post a soup they made.  Wendy Klik of A Day in the Life on the Farm started it.  There's a theme and a hostess for every month and we all make a soup to go with the theme. Last month it was Copycat soups and I made my version of Zuppa Toscana and it was so good.  
But this month, the theme is Quick Weeknight Soups and this was a quick one, and I gotta keep saying it, totally delicious.
I'm calling it Hurricane Irma Chicken and Rice Soup.
And actually I think this would also be great for any quick weeknight soup as it depends on odds and ends from the freezer.
I had a little chicken, some Mexican Rice, some chopped Tomatoes and some pork stock in the freezer along with some frozen jalapenos, and then I dolloped it with a little creme fraiche, cause I had some in the fridge. 
And you know what, it all tasted pretty darn good, when I combined it. 
The broth was rich and tasty, the tomatoes added some umami, the rice and jalapeno's added a little 'piquant' and honestly, I'm going to make it again and again.

Yield: 2-4 servings

Hurricane Irma Chicken and Rice Soup

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
This soup is a quick,easy and delicious soup for those busy weeknights. And best of all, it's great for lunches as well. Customize it to your heat level and use up leftover frozen rice, chicken, tomatoes and chiles.

INGREDIENTS:


  • 6 cups pork, chicken, beef or vegetable stock - I used unsalted Pork stock from my freezer
  • 1 cup cooked chicken, cut into dice (leftover rotisserie chicken is great here) from the freezer
  • 1 tomato chopped fine (or 1 cup frozen chopped tomatoes)
  • 1-1 1/2 cups prepared Mexican rice (I used some from the freezer)
  • 1 jalapeno, chopped
  • 1/2 - 1 tsp. Cumin
  • 1 teaspoon creme fraiche per serving, optional

INSTRUCTIONS:


  1. Thaw and heat the stock, add the chopped jalapeno, let cook for 5 minutes, then add the tomato, let simmer 5 minutes, add the chicken and rice and heat through, let it cook for an additional 5 minutes or so. Taste and add the cumin, 1/2-1 tsp, to your taste. To serve ladle it into a bowl, and top with a teaspoon of creme fraiche if desired. Enjoy.
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