Spicy Carrots

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Cooked carrots are not a hugely popular or frequent dinner choice of vegetable but sometimes you just have to suck it up and make cooked carrots.  We hosted New Year’s and still had a lot of leftover baby carrots that I needed to utilize before they went wonky and the next thing you know, there are delicious cooked carrots sitting alongside grilled flank steak and baked potatoes.

Spicy Carrots

Leftover carrots, cut into various shapes and sizes

Honey

One, or more, dried chili peppers

Salt and pepper to taste

This recipe is really that simple.  I combined enough honey to cover the bottom of a small sauce pan and added the chili.  I then allowed the honey to melt slowly and the pepper to soften and infuse the honey with the spice.  I then added the cut carrots and allowed to be warmed through and thoroughly coated in the spiced honey.  The intent wasn’t to cook the carrots to mush, but rather to warm and be coated in the glaze.  The carrots did cook down some but were still firm and crunchy when eaten.  The amount of spice and honey will vary depending on the amount of people sitting down to dinner, these won’t hold up very well to reheating.

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Thanksgiving Day

Thanksgiving Day has come and gone in all of it’s wonderful, glutinous traditions.  I didn’t cook this year, let’s be honest Mum still does the cooking and I don’t foresee that changing anytime soon.  I’m perfectly fine with that to be honest.  If we are all honest, nothing beats a homemade meal from Mum no matter how old we grow.

It was a small Thanksgiving table this year, just four of us (my parents and hubby and I) and for the first time it was casual.  I always request casual holiday events and Mum never listens to me.  She always wants to pull out the china and expensive stemware, even when there are a whopping four people sitting down to dinner.  This year she cook a small bird and a small number of sides.  There were hardly any leftovers which isn’t necessarily a bad thing.  What leftovers there were, came home with us since they are on their way out of town to visit the Texas grandchildren.

Our holiday meal included the ever present stuffing and turkey but with a twist.  She no longer stuffs the turkey bird with stuffing but rather puts it in the crockpot.  First time she told me she was cooking stuffing in the crockpot I was convinced she was going senile early.  I was wrong.  Stuffing turns out moist and perfectly down.  It’s even possible to get crispy sides if you take off the lid about thirty minutes prior to serving.  I did have a hand in cooking dinner, minor in the extreme however.

A couple of years ago I discovered the secret to an always moist and juicy turkey no matter what the time of year … citrus.

Seriously, not kidding here, it’s citrus.  I know, sounds crazy but it works and no the bird doesn’t come out overly sweet or tangy from the fruit.  I usually stuff whatever citrus is in the refrigerator whenever I pop a turkey, or for that matter a whole chicken, in the oven.  Blood oranges, grapefruits, lemons, limes, tangerines, doesn’t matter to me they all work.  I also usually add an onion and depending on the time of the year a jalapeno or an apple or two.  I just half or quarter, depending on the cavity size, and shove the fruit and spices inside, cover with foil and stick in the oven for a couple of hours.  Foolproof, never fail delicious turkey is always the result.

It probably won’t be until sometime next week that I make turkey for just the two of us but when I do I will remember to take a couple of pictures to share.  I will be honest, I am looking forward to that meal since there were so few leftovers yesterday.