Carrot Salad

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...There are so many excellent recipes for barbecue and summer grills, that I've decided not to muddy the waters, and, plan instead, to devote my energy to the sides and desserts that pull summer barbecues together. I wanted to start with this lovely carrot salad that has several things to commend it. To wit, it is easy, inexpensive and delicious. The recipe was developed by Bobby Flay and I think you'll enjoy this simple, colorful salad. It is made with large carrot coins that are dressed with a refreshing cumin-scented lemon dressing. It is important to make the dressing while the carrots cook. You'll want it ready to go once the carrots have been sliced and are still warm. The warm carrots better absorbed the dressing and the salad will be more flavorful if it dressed while it is hot. The salad can be served cold or at room temperature. I prefer room temperature. This is such a nice refreshing salad that I really hope all of you will give it a try. Here is how it's made.

Carrot Salad...from the kitchen of One Perfect Bite courtesy of Bobby Flay and The Food Network

Ingredients:
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/8 to 1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil. Add whole carrots and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
2) Whisk together lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in olive oil until emulsified and stir in parsley. Add warm cooked carrots and toss to combine. Serve cold or at room temperature. Yield: 4 to 6 servings.









One Year Ago Today: Queen of Sheba Cake















Two Years Ago Today: Butterscotch and Walnut Brownies















Three Years Ago Today: Caramelized Onion, Blue Cheese and Walnut Pizza

















Four Years Ago Today: Blue Lemonade

Frugal Foodie Friday - Peas and Carrots for Holiday Meals

Courtesy of KellerAC and deviantART

From the Kitchen of One Perfect Bite...I faced a dilemma today. Frugal Foodie Friday rolled around again and despite the holiday weekend, I felt compelled to weave at least a few inexpensive dishes into the meals I'd be serving for the holiday. I decided that I could pare back on the cost of vegetables and still come up with side dishes that were easy to prepare but still worthy of a holiday meal. I quickly honed in on peas and carrots and I think you'll agree, that they are eminently affordable and fit nicely into the frugal foodie program. Now, I have a long history with peas. As a child, I hid them in my dinner napkin and as a young woman they were the cause of one of the most embarrassing moments of my life. To wit, the Silver Fox and I were having dinner with the folks who were responsible for the promotion he had just received. I was seated next to the chairman of the board who was a charming and attentive host. I was very much the young mother at this stage of my life and as the waiters began to clear the table I looked at his plate and admonished him saying, "You haven't touched your peas." You know those sink holes we've been reading so much about? I truly prayed the earth would swallow we whole and I suspect the love of my life would have gladly pushed me in. He still smiles whenever I serve peas. I did some extensive searching to find the recipes I'm sharing with you tonight. I wanted them to be cheap, but I also wanted them to be special enough to serve with a holiday meal. I think you'll really like both these dishes. The peas are especially good and the carrots are a step above the glazed versions you usually encounter. I hope you'll give both these dishes a try. They are fast, easy and delicious and they fit quite nicely into the Frugal Foodie Friday program. Here's how they are made.



Peas with Lemon, Mint and Scallions...from the kitchen of One Perfect Bite inspired by Fine Cooking Magazine

Ingredients:
Kosher salt
8 ounces shelled fresh peas (about 2 cups) or frozen peas (about 1-1/2 cups)
2 tablespoons unsalted butter
4 large scallions (white and light green parts), thinly sliced
1/4 cup heavy cream
2 tablespoons finely chopped fresh mint
1/2 teaspoon packed finely grated lemon zest
Freshly ground black pepper

Directions:
1) To prepare peas: If using fresh peas, fill a large saucepan half full with water and 2 teaspoons kosher salt and bring to a boil. Drop peas into boiling water and cook until just tender (taste one or two), 2 minutes for smaller peas, 3 minutes for larger, older peas. Begin timing immediately; don’t wait for water to return to a boil. Use a mesh strainer to transfer peas to a dish towel or a few layers of paper towels to drain. Discard water peas were boiled in, but reserve pot. If using frozen peas, put them in a colander and run cold water over them for a few minutes until they’re mostly thawed. Spread them out on a few layers of dish towels to drain.
2) Melt butter in reserved saucepan over low heat. Add scallions and sauté until softened, about 3 minutes. Add heavy cream, 1 tablespoon mint, lemon zest, 1/4 teaspoon salt and a few grinds of pepper. Bring mixture to a boil and cook until it thickens slightly and a wooden spoon leaves a wide path when scraped across bottom of pan, about 1 minute. Add peas and stir until they’re heated through and well coated with sauce, 1 minute more. Remove pan from heat, taste for salt and pepper, and serve immediately, garnished with the remaining mint. Yield: 3 to 4 servings.

Cook's Note: Recipe can be doubled.



Glazed Carrots with Tarragon...from the kitchen of One Perfect Bite inspired by Fine Cooking Magazine

Ingredients:
1 pound carrots, cut into 1/2-inch rounds (about 2-1/2 cups)
3 tablespoons unsalted butter
1-1/2 teaspoon granulated sugar
Kosher salt
2 tablespoons finely chopped fresh tarragon

Directions:
1) Put carrots in an 8-inch-wide, 3- to 4-quart saucepan and arrange snugly. Add butter, sugar, 1/2 teaspoon salt, and enough water to just cover carrots (about 2 cups).
2) Bring to a boil over high heat. Cook over high heat, shaking pan occasionally, until liquid has reduced to a syrupy glaze and carrots are tender, about 10 minutes. (If the glaze is done before carrots, add about 1/2 cup water and continue to cook. If carrots are done first, remove them and continue to boil liquid until syrupy.)
3) Lower heat to medium low, add tarragon, and toss to combine. Season to taste with salt and serve. (The glazed carrots can be kept warm, covered, for about 20 minutes.) Yield: 4 servings.

Cook's Note: Recipe can be doubled.







One Year Ago Today:  Pasta con Sarde - St. Joseph's Pasta














Two Years Ago Today: Baked Cod Oreganata















Three Years Ago Today: Crock-Pot Apricot Jam

Frugal Foodie Friday - Lentil and Vegetable Stew

From the kitchen of One Perfect Bite...This is a recipe that I originally tested as a possible contender for a spot in our SNAP challenge menus. Unfortunately, our participation in the challenge ended before I had the opportunity to share all those recipes with you. Some of them were quite good, so I thought I'd take the occasional odd Friday to feature the best of them here on One Perfect Bite. While lentils are not to everyone's taste, they are very filling and when combined with rice they form a complete and inexpensive protein. Each time I work with them, I find myself wishing they had greater eye appeal, so, I try to mask their drab appearance with brightly colored vegetables. It helps a bit. I've made very few changes to the original recipe, which came from Taste of Home magazine, but I have changed the length of time some of the vegetables cook. I've added the spinach near the end of the cooking time in order to keep it green and lovely. Twenty minutes in the pot will turn it black and black spinach will not help improve the appearance of the brown lentils. I learned that one the hard way, as you can tell from tonight's photo. This is a very easy dish to prepare and you can have it on the table in 45 minutes or less. If you share your kitchen with a committed carnivore, as I do, add a bit of smoked sausage to his portion and I think you'll both be happy. This simple and inexpensive dish is very, very nice and I do hope you will give it a try. Here's the recipe.

Lentil and Vegetable Stew...from the kitchen of One Perfect Bite inspired by Alice McEachern and Taste of Home magazine

Ingredients:
1/2 cup chopped onion
1 tablespoon vegetable oil
1 tablespoon minced garlic, minced
5 cups water
1 cup lentils, rinsed
4 teaspoons vegetable or chicken bouillon granules
3 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 bay leaf
1 cup chopped carrots
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 to 3 teaspoons apple cider vinegar
3 cups cooked brown or white rice

Directions:
1) In a large saucepan, heat oil and saute onion until tender. Add garlic and cook until fragrant, about 1 minute. Add water, lentils, bouillon, Worcestershire sauce, salt, thyme, pepper and bay leaf and bring to a boil. Reduce heat; cover and simmer for 20 minutes.lentil
2) Add carrots and tomatoes and return to a boil. Reduce heat, cover, and simmer for 15 minutes. Add spinach and continue cooking five minutes longer, or until lentils are tender. Stir in vinegar and adjust salt and pepper to taste. Serve over white or brown rice. Yield: 6 servings.

One Year Ago Today: Oven-Baked Parmesan Steak Fries

Two Years Ago Today: Dark Chocolate Short Bread

Three Years Ago Today: Eggplant Parmesan

SNAP Challenge - Menu and Recipes Day Seven

From the kitchen of One Perfect Bite...Food stamps help millions of Americans feed themselves and their families, but they also help major companies boost their bottom lines. The CEO of Kraft has said he opposes cuts to SNAP benefits. Altruistic? Empathetic? Hardly. Snap purchases make up one-sixth of the company's revenue and an even greater share of its total sales. While food manufacturers give lip service to nutritional awareness, they privately lobby for the addition of sugar rich food and beverages to the list of items that SNAP will pay for. They are not alone. Other major food manufacturers such as Coca-Cola and Mars also benefit from SNAP. So do food retailers like Walmart and Kroger. In the state of Oklahoma alone, Walmart, which controls 22 to 24 percent of food retail nationwide, made $506 million for participation in the SNAP program over the course of two years. The third group of SNAP beneficiaries are the banks, such as J.P. Morgan Chase, who handle fund transfers and the administration of EBT systems throughout the states. A major contradiction of the times in which we live, is the fact that while states are seeing unexpected cost increases, banks are reaping significant windfalls from the economic downturn and increasing SNAP participation.

More Americans than ever before have to rely on SNAP dollars to help make ends meet. The recession has put forty-six million people in the program and that number is expected to climb higher still, at least through 2014. The rapid expansion of the program has made it an easy target for politicians who are proposing drastic cuts over a ten year period of time. Any cuts to this vital program will only hurt millions of American families. Clear thinking is needed now. We need to develop policies that ensure SNAP resources are used to reduce food insecurity and promote healthier diets, not to subsidize the profits of the food industry or banks.

As for Bob and me, we've made it through the challenge. It was an exercise for us, but one we took very seriously. I think we've shown it can be done, but it is important to remember that our situation is unique. I am retired and have no baby on my hip or toddlers pulling at my skirt. I have the gift of time and came to the challenge with years of kitchen experience and a background in logistics and planning. And despite my bravado, I always knew there would be a next meal. There was so much more I wanted to share with you. I wanted to answer questions and pose them as well. How do you build a functioning pantry? Why don't you buy in bulk? How do you shop if there is no car? How do you explain all this to children who want in a land of plenty? Why did you do this? I can answer that last one for you now. I am enraged by the proposed cuts to SNAP program. I was raised by parents and surrounded by neighbors who taught me that there are two kinds of people in this world. Those who see the world as it is, and those who see the world as it should be. The 5,000 of you who visit here each day have given me a platform and allowed me to share my vision of the world as it should be. I thank you for that. Please do what you can to highlight the problem of hunger in America. Allocations for SNAP are included in the U.S. Farm Bill, a five-year agricultural policy omnibus bill that's up for renewal and revision this year. This is the bill that should be watched. Hunger in our country is a problem that has an all too human face. Let's not make their problems worse.

                                         Menu for SNAP Challenge Day Seven

                                                           Breakfast

                                                         Orange Juice
                                                             Coffee
                                     Pancakes with Maple-Flavored Syrup

                                                             Lunch

                                                     Leftover Chicken
                                                  Leftover Rice Cakes

                                                            Dinner

                               Small Chopped Salads with Boiled Dressing
                                      Stovetop Smoked Sausage Casserole
                                                        Corn Muffns

                                                    Stovetop Smoked Sausage Casserole

Ingredients:
3 green bell peppers, cut into 1-inch dice
1 large onion, halved and cut into 1/2-inch slices
1-1/2 teaspoons minced garlic
1 pound potatoes, peeled and cut into 1/2-inch dice
2 large carrot, cut in 1/2-inch dice
12 to 16-ounces smoked turkey sausage, cut into 1/2-inch slices
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/2 cup milk
Garnish: chopped fresh parsley or basil

Directions:
1) Combine peppers, onion, garlic, potatoes, carrots, sausage, oil and spices in a large skillet with a lid. Mix well.
2) Cover. Cook over medium heat, stirring occasionally, for 20 to 30 minutes or until potatoes and carrots are cooked through. Stir in milk. Cover and cook another 2 minutes. Spoon into 4 soup bowls. Garnish with parsley and serve. Yield: 4 servings.

One Year Ago Today: Chocolate Brownie Clusters

Two Years Ago Today: Pink Grapefruit Salad Dressing

Three Years Ago Today: Torpedo Rolls

Roasted Carrots with Parsley and Thyme

From the kitchen of One Perfect Bite...Tonight's recipe is one of the simple side dishes that I made for the early Thanksgiving dinner we shared with friends several weeks ago. These herb roasted carrots are delicious and they are very easy to prepare. The recipe was developed by Martha Rose Shulman for the New York Times and it is one of those simple treasures that's really nice to have in your recipe quiver, especially if you entertain a lot or have a large family to feed. You will love the play of the bitter herbs against the sweetness of the carrots and the ease with which this recipe comes together. While I do hope you'll give this recipe a try, what I really want to share with you tonight are memories of bologna sandwiches, my daddy and Chicago ward politics during WWII. My dad, a victim of tuberculosis who had a collapsed lung, had been rejected by all branches of the armed services. He keenly felt the rejection and his patriotism and need to serve led him to seek other venues. He actually flew with the Air Transport Command for several months before his x-rays caught up with him and he was grounded yet again. When he was sent home, he devoted himself to the civilian war effort and became an air raid warden and was elected an alderman following a stint as a ward precinct captain. As a young man he had been a union organizer so he was well suited for both jobs and took them seriously. While we didn't have a lot of air raids in Chicago, we had drills aplenty, and, should enemy aircraft miraculously stray into the midwestern heartland, my daddy was  ready for them. Now, for those of you who younger than me, or are unfamiliar with ward politics in Chicago all those years ago, an alderman was basically a fixer/enforcer who delivered votes in return for favors. On election day, lists of voters were checked and those who had not yet exercised their civic responsibilities were found and encouraged to do so. It was a door-to-door effort and my dad really got to know the people in his ward. Their births, deaths, hopes and dreams were etched into his cortex and if help should be needed, he would be the first to offer assistance. He was a complex man, but he had a special affinity for the least, the lost and the lonely. Certain practices, now frowned upon, were commonplace back then, so free drinks at the local tavern and walking around or street money  were a fixture of the political scene. Street money, then and now, is a legal financial perk given to local party officials by an electoral candidate's campaign in exchange for the official's support in turning out voters on election day. Back then, it bought a shot and a beer or a bologna sandwich and election day itself was a social event that brought the neighborhood together. In retrospect, it seems to me that we have traveled miles to nowhere since then. Money is threatening to consume our electoral process, and while it is getting harder and harder for the voices of individuals to be heard, we owe it to ourselves to continue trying. Please vote!  Scream if you must, but vote. Someone is listening.

Roasted Carrots with Parsley and Thyme...from the kitchen of One Perfect Bitecourtesy of The New York Times

Ingredients:
2 pounds carrots, peeled quartered or cut into sixths lengthwise (depending on the size), then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Directions:
1) Preheat oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all carrots in a single layer. Place carrots in a large bowl, and toss with olive oil, salt, pepper, thyme and oregano.
2) Spread in an even layer in prepared pan or baking dish. Cover with foil, and place in oven for 30 minutes. Uncover, and if carrots are not yet tender, turn heat down to 375 degrees and return to oven until tender, about 10 to 15 more minutes. Add parsley, stir gently, and adjust salt and pepper to taste. Serve hot, warm or at room temperature. Yield: Serves six.

One Year Ago Today. Savory Roasted Pumpkin Tart

Two Years Ago Today: Cinnamon Red Hot Apple Cider

Three Years Ago Today: Wild Mushroom Ragu

Beef and Hominy Stew

From the kitchen of One Perfect Bite...This is a great entrée for a family meal. It's made with a standard list of stew ingredients, but the addition of spicy canned tomatoes and hominy give it a slightly Southwestern bent. Hominy is made from dried corn kernels that have been soaked in a lye or lime solution. Soaking removes the tough outer shells of the kernels and produces a  more flavorful and nutritious niblet that has a creamier texture than corn. It is used in Native American and Mexican cooking and it is a popular addition to dishes in the Southern and Southwestern United States. While this dish can be prepared stovetop, today's recipe, developed by Family Circle magazine, utilizes a slow-cooker to make the stew. It is the type of entrée that will appeal to very busy cooks, and it certainly is easy enough for a novice to make. I must admit that I fussed a bit with this recipe. I browned the meat and vegetables before putting them into the slow cooker. I think browning adds enormous flavor to the stew and it is something that I always do, though I'm willing to admit it probably falls into the category of not necessary but nice. I also cut back on the length of time I cooked the stew because I wanted the meat to retain some texture. Those of you who try this recipe will not be disappointed. It is not gourmet fare, but it is perfect for a rainy fall night. Here's how the stew is made.

Beef and Hominy Stew...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 large onion, chopped
1-3/4 pounds boneless beef chuck, cut into 1-1/2-inch pieces
1/4 teaspoon salt
1 green pepper, cored, seeded and chopped
3 carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1-inch pieces
3 cloves garlic, chopped
1 can (14.5 ounces) petite diced tomatoes with chiles
1 cup reduced-sodium beef broth
2 tablespoons cornstarch
1 can (15 ounces) hominy, drained and rinsed
Corn tortillas and salad (optional)

Directions:
1) Coat slow cooker bowl with nonstick cooking spray. Place onion in bottom and add beef; season with salt. Add green pepper, carrots, celery and garlic. Pour tomatoes and 3/4 cup of the broth over the top.
2) Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3) Mix cornstarch with remaining 1/4 cup of broth until smooth. Stir into slow cooker during last 15 minutes of cooking. Add hominy and heat through. Serve with corn tortillas and salad, if desired. Yield: 6 servings.

One Year Ago Today: Turkish Delight - Lokum

Two Years Ago Today: Cherry Cupcakes

Three Years Ago Today: Walnut Bread from Southern Burgundy

North African Spiced Carrots

From the kitchen of One Perfect Bite...We have a birthday to celebrate, but logistics make it really difficult to prepare a special meal for the Silver Fox to enjoy today. That, of course, means we'll be on the prowl searching for the best meal this island has to offer. While I'm not cooking, I do have a recipe that I want to share with you, and I think it is one that most of you will enjoy. I am not a vegetarian, but there are certain vegetables that I really like and can eat out of hand. One of them, a dish that dresses sugar snap peas with sesame oil, can be found here. Another is this fabulous concoction of spiced carrots. This is very similar to a vegetable dish that is served in Morocco, so it would pair perfectly with other dishes from North Africa. I, however, like it because it pairs so well with plain grilled meats or chicken. While the carrots can be served hot, I much prefer them at room temperature. That, of course, means this is a make-ahead dish and I think it is perfect for buffets or large family gatherings. There are no tricks to this preparation and the ingredients you need to make it can be found in any grocery store. If you are handy with a knife, the carrots can be table ready in 30 minutes. There is nothing here not to like and I hope at least a few of you will sample carrots prepared in this fashion. They are quite simply fantabulous. Here's the recipe.

North African Spiced Carrots...from the kitchen of One Perfect Bite courtesy of Gourmet Magazine

Ingredients:
2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Directions:
1) Quarter carrots lengthwise, then cut into 2-1/2 inch pieces.
2) Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes. Yield: 6 servings.

One Year Ago Today: Cream of Tomato Soup with Basil

Two Years Ago Today: Blueberry Glacé Pie

Moroccan Meatball Tagine

Orcas Island Trilogy


From the kitchen of One Perfect Bite...Orcas Island is a wonderful place for those who love fresh air, water sports and nature. At this time of year the weather is beautiful and the island is still quiet, though residents are bracing themselves for the onslaught of summer visitors. A day on the water is sure to stimulate the appetite and when the sun sets it's really nice to have a meal that will warm the body and the soul. This tagine is a perfect way to end the day and it is an easy dish to prepare, even in a strange kitchen. The meatballs are what makes this a special meal. They are moist, tender and extremely flavorful. If you like Moroccan cooking, I really think you'll love them. I certainly hope you will give them a try. The dish improves with age, so whenever possible, I'll make it the day before I plan to serve it. That gives all the flavors a chance to meld and it also allows me to degrease the sauce. The meatballs are made with 80% ground beef so, I can guarantee you'll want to degrease the sauce. If you use ground meat with less fat, the meatballs will be dry and unappealing. The sauce, by the way, will be thin. I usually will thicken it with a tablespoon or two of an instant-blending flour just before I serve it. The tagine should be ladled over bowls of couscous or rice, though on occasion I've been known to serve it in pita pockets. This is a great family meal that teens will enjoy, though I don't think the spicing will appeal to younger children. I do hope you'll give this a try. Here's the recipe.

Moroccan Meatball Tagine...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:

Meatballs

1-1/2 pounds ground beef (20% fat)
1/3 cup coarsely grated onion
1/3 cup panko (Japanese breadcrumbs)*
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/4 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground ginger
Stew
1 tablespoon olive oil
3-1/2 cups chopped onions
4 garlic cloves, minced
2 cinnamon sticks
1 teaspoon turmeric
1/8 teaspoon saffron threads, crumbled
2 cups beef broth
1 (14.5-ounce) can diced tomatoes in juice
1/4 cup golden raisins
2 cups 1/2-inch-thick carrot slices (cut on diagonal)
1/4 cup chopped fresh cilantro plus additional for garnish
1 5-ounce package baby spinach leaves
Garnish
Chopped cilantro
Lemon wedges

Directions:
1) To make meatballs: Line large rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1-1/2-inch meatballs. Arrange meatballs on sheet.
2) To make stew: Heat oil in heavy large ovenproof pot over medium heat. Add onions; sauté about 15 minutes. Add garlic, cinnamon, turmeric, and saffron; stir 2 minutes. Add broth, tomatoes with juice, and raisins.
3) Preheat oven to 350 degrees F. Bring stew to simmer. Stir in carrots. Carefully add meatballs to stew; gently press into liquid to submerge. Sprinkle 1/4 cup cilantro over. Cover pot; place in oven. Bake until meatballs are cooked through and carrots are tender, about 35 minutes. Sprinkle spinach over stew. Cover and bake until spinach wilts, about 5 minutes longer. Gently stir to mix in spinach, being careful not to break meatballs. Remove cinnamon sticks. Season tagine with salt and pepper. Serve over couscous or rice. Yield: 6 servings.

This post is being linked to Outdoor Wednesday, a weekly feature on the blog, A Southern Daydreamer.

One Year Ago Today: Smoked Salmon and Scrambled Egg Pizza with Red Caviar

Two Years Ago Today: Cream Cheese and Pepper Jelly Spread

Three Years Ago Today: Swiss-Style Two Grain Bread

Banana and Carrot Muffins

From the kitchen of One Perfect Bite...This is an interesting recipe because no shortening of any kind is used to make these muffins. That, and the number and kind of fruits and vegetables that go into them, definitely make them a healthy way to start the day. Not everyone will enjoy these nutrient packed muffins, but if you are careful not to over bake them, they can be a nice addition to breakfast. They stale quickly, so if you have leftovers be sure to freeze them. The recipe was originally developed for Taste of Home Magazine. Here's how they are made.

Banana and Carrot Muffins...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, separated
1 tablespoon honey
1/4 teaspoon grated orange peel
2 medium ripe bananas, mashed
1 cup shredded carrots
1/2 cup unsweetened applesauce

Directions:
1) Grease or line jumbo muffin cups with paper liners. Preheat oven to 350 degrees F.
2) Combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
3) Beat egg yolks in another bowl until light and lemon colored. Beat in honey and orange peel. 4) Stir into dry ingredients just until moistened. Fold in bananas, carrots and applesauce.
5) Beat egg whites in a small bowl on high speed until stiff peaks form; fold into batter a third at a time.
6) Fill two-thirds full with batter. Bake for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 9 jumbo muffins.







One Year Ago Today: Toasted Coconut Bread


















Two Years Ago Today: Pumpkin Bread








You might also enjoy these recipes:
Tropical Carrot Cake with Coconut Cream Cheeese Frosting - Barbara Bakes
Banana-Ginger Carrot Cake with Cream Cheese Frosting - Deelicious Sweets
Super Moist Apple -Carrot Cake - Moogie and Pap
Carrot Spice Muffins - Baking and Boys
Carrot and Zucchini Bars with Lemon Cream Cheese Frosting - Real Mom Kitchen

Wild Rice and Vegetable Pilaf

From the kitchen of One Perfect Bite...This is an ugly duckling that I had the good fortune to stumble on. It is delicious and I highly recommend this casserole to you. It's wonderful with pork and duck or turkey. From my perspective, the best thing it has going for it, save for its great flavor, is that it can be made ahead of time and rewarmed in the microwave when it's needed. It obviously is a busy cooks delight. I suspect that many of you will question the amount of butter that's used in this recipe. Now, while I hate to say this, you can use half that amount without seriously damaging the taste of this dish, but please don't cut back any further than that. Butter is important to the over-all flavor of this casserole. I hope you'll give this dish a try. It's a wonderful accompaniment for holiday or company meals and I know you like it. Here's the recipe.

Wild Rice and Vegetable Pilaf...from the kitchen of One Perfect Bite

Ingredients:
4 cups chicken broth
3/4 cup uncooked wild rice
1 cup uncooked long grain rice
1 large onion, chopped
2 medium carrots, halved lengthwise and sliced
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 cup butter, cubed
3 cups fresh broccoli florets
1/4 teaspoon pepper
Salt to taste

Directions:
1) Preheat oven to 350 degrees F. Grease a shallow 2-quart casserole.
2) Bring broth to a boil in a large saucepan. Add wild rice and reduce heat. Cover pan and cook for 30 minutes. Add long grain rice and cook, covered, for another 20 to 25 minutes longer, or until liquid is absorbed and rice is tender.
3) Meanwhile, in a large skillet, saute onion, carrots and thyme in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper.
4) Transfer to prepared baking dish. Cover and bake for 25 to 30 minutes or until rice is heated through and broccoli is crisp tender. Fluff with fork before serving. Yield: 10 to 12 servings.









One Year Ago Today: Quinoa Salad with Asian-Style Dressings













Two Years Ago Today: Chocolate Mud Slide Cake with Coffee and Kahlua








You might also enjoy these recipes:
Wild Rice Cranberry and Almond Salad - Streaming Gourmet
Warm Mushroom, Roasted Asparagus and Wild Rice Salad with Feta - Closet Cooking
Jamie's Wild Rice Salad - Kahakai Kitchen
Wild Rice Salad - Living the Gourmet
Broccoli and Wild Rice Soup - Meals4Moms

Spiced and Roasted Multi-Colored Organic Carrots

From the kitchen of One Perfect Bite...A simple grilled chicken gave me the time I needed to play with some new side dishes I wanted to serve for dinner last night. Once the chicken was dressed and ready for the grill, I transferred it to the capable hands of the Silver Fox, and moved on to our vegetable of the evening. It was a perfect time to try the multi-color carrots that have been tempting me for a while now. The ones in the market were gnarly in comparison to the beauties I've seen in magazines, but I figured with a little trimming they'd be a perfect companion for the chicken. I wanted something a little different than the roast carrots that I usually prepare, so I added some simple spices to the olive oil I use to coat the carrots before roasting them. I used a light hand with the spices because I didn't want them to mask the flavor of the carrots I had yet to try. I'm not quite sure what I expected, but I was a bit disappointed in the carrots. I thought they'd be wildly different in flavor than their orange cousins. That didn't prove to be the case. I found them to be less sweet and more fibrous than everyday carrots. Were it not for the novelty of color, I'd have been really disappointed. I won't bother with these again. Their flavor doesn't compensate for the additional cost it takes to get them to the table. I was, however, really pleased with the recipe I used to make them and will use it in the future for roasting ordinary garden variety carrots. If you are looking for a different way to prepare carrots, I think you'll like this recipe. Without further ado, here's my version of spiced and roasted carrots.

Spiced and Roasted Multi-Colored Organic Carrots...from the kitchen of One Perfect Bite

Ingredients:
3 tablespoons olive oil
2 large garlic cloves, minced
1 tablespoon sugar
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Pinch cayenne pepper
2 pounds organic multi-colored carrots, cut diagonally into 2-inch pieces
1/4 cup white raisins
1/4 cup chopped fresh cilantro
3 tablespoons fresh lemon juice

Directions:
1) Heat oven to 400 degrees F.
2) Combine oil, garlic, sugar, cumin, salt, cinnamon, cayenne and carrots in a shallow baking pan. Roast 20 minutes or until fork-tender.
3) Remove from oven and add raisins, lemon juice, and parsley. Toss well. Serve warm or at room temperature. Yield: 6 to 8 servings.






One Year Ago Today: Mediterranean Radish Salad
















Two Years Ago Today: Bacon Wrapped Maple-Mustard Chicken Thighs





You might also enjoy these recipes:
Grilled Carrots with Rosemary - In Vogue at Home
14-Karat Carrots - Stainless Steel Thumb
Roasted Carrots with Goat Cheese - Jungle Frog Cooking
Carrot Salad - Jaana's Kitchen
Spicy Indian Carrots - Chow and Chatter