Honey Roasted Carrots, June 12-June 18, 2020

Hosted by Barbara J Nosek

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This pretty much turns carrots into candy 

Let’s first talk about the proverbial elephant in the room. If you follow the link below you’ll see that this recipe rates 2.8 out of 5 stars. Now I’m not the most cyber-savvy one in the room but I could not see a way to look at any comments to discover what might have led to this rather mediocre evaluation If you go to click on the stars it would appear you’re actually registering a rating, and maybe that’s how the rating ended being what it is.

Or, one other thing that occurred to me is that thyme can be acquired taste. And note that actually the thyme leaves are optional. I routinely decrease the amount specified in any recipe. Or I will substitute a compatible herb and in fact in this case I used cilantro, though think parsley would be nice too.

All that said here’s the thing, in three words. They’re quite delicious!

Using the timing given, they are tender but still have texture. And that touch of honey makes them beautiful caramelize as they roast. This recipe is from the Eat This Not That list of comfort foods linked in our 05.29.20 Salon.

If you try them and don’t like them let us know why, in effect creating our own CS commentary.

Recipe    “Eat This Not That” cookbooks

Next week Bacon Peanut Butter Corn Muffins


Shopping, cooking, storing, substituting, using up, helping, amusement, health & safety

♦  Who knew when MyRecipes posted this last fall it would be so very welcome now. Do you have refrigerated dough on hand? Then you might want to take a look at their “20+ Recipes That Start With Canned Dough.” Among the offerings is one that’s new to me but sounds like it may have some history – called Reunion Pea Casserole, its title way understates a mix of Italian sausage, eggs, and then several veggies, cheeses, and seasonings. Many are considerably simpler, the pizza rolls, chicken & dumplin soup, chocolate crescents with hazelnut spread, toffee bits and pecans.  Btw, this is a case where you can view the dishes in a slide show or scroll down and see the full list.

  This same post, again almost prophetic when some stuff now can be so hard to find, offers up a demo on “How to Make Rich, Flavorful Gravy Using Bouillon Cubes.” The prep calls for a “knob of butter” which appears to be about a couple of tablespoons. If I might add my two cents, a bit of onion powder, garlic powder, parsley flakes, and/or pepper can’t hurt. I did try this and it came out quite well, with the seasonings.

  Is stress making it hard for you to sleep? Wouldn’t it be nice if ice cream could solve that problem? Ummmm, maybe it can. A brand called Nightfood says its ice cream features a “sleep-friendly nutritional profile.” If you can’t find it in stores, the link in the previous sentence takes you to the cart page and shows their 8 flavors, including After Dinner Mint Chip, Cookies & Dreams, and Midnight Chocolate.

  So, in last week’s Salon we talked about Joanna Gaines cooking videos on her YouTube channel. Now I came across a Business Insider article listing “The 7 Best YouTube Channels for Learning How to Cook.” Bon Appetit leads the way followed by Food 52, both familiar to CS readers, with the other five perhaps lesser well known but ready and waiting for tasty discovery.

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