So, what's new with me?
My husband has built so many cool things for our house- I posted about a couple of them already, have another few to show, and we're still working on some more projects. That has been really fun.
Since people here are also on spring break from school, I've been taking the opportunity to teach foraging classes when people are available, and that has been great! It's so nice to open people's eyes to new types of food, and help them see the wild edible plants all around them. Yesterday in one of my classes, I had a three year old enthralled by foraging, wanting to taste everything I showed them, and his excitement with the edible plant world reminded me so much of my little daughter, Rose, also three, and also in love with picking her own wild plants to eat (under my supervision, of course, but she's getting very good at identifying them).
My book is due to be released next week via the publisher, Passageway Press, on Amazon and more, and as the clock is ticking down anticipation is building. I've reviewed the final proofs and I think it's going to be really awesome, and can't wait to have a hard copy in my hands after all this time! When I saw the cover photo (not releasing it until the book is released) I was ready to squeal with excitement.
I've been watching a lot of cooking shows lately and getting really inspired by the various techniques I've seen them apply, and am trying to implement them in my kitchen, so that has been fun.
With all that going on, I've been alternating between cooking fancy meals, some with no recipes at all, just made up on the spot but ending up perfect, and some with recipes from this blog (like the musakhan I made the other day), and then some times I just want simple but good.
This carrot recipe has been my go-to carrot recipe lately, because as simple as it is, it is also delicious. My kids and I can finish a whole batch in about one meal. We love snacking on them hot or cold. They have the perfect balance of sweet, salty, and spicy, and our family finds them very addicting. As there have been requests for me to also share my simple recipes here, I decided to share this one with you guys.
This makes a large batch, so feel free to halve it if you want a smaller amount.
These carrots are great both hot and cold, but my preference is to eat them chilled. I used honey to sweeten mine this time, but have used jaggery, white sugar, and any other sweetener in the past. It tastes great with all of them, but if you don't use any sweetener, it will also be great. I like mine on the spicier end, but feel free to use less or even no pepper if you aren't a fan of spice. This simple recipe is great for so many different diet types, from paleo to vegan, is gluten free, allergy friendly, cheap, and yummy. What's not to like?
8 cups carrots, cut into medallions
6 cups water
1/4 cup honey, jaggery, coconut sugar, white sugar, or any other sweetener (optional)
1 large onion (regular or red)
2 cloves garlic
1/2-1 teaspoon black pepper
2-3 teaspoon salt (use less, then add more at the end if desired)
1. Cut your carrots into medallions, slice or dice your onions, and put them in a pot with the rest of your ingredients.
2. Boil, covered, until fully soft. This works well in a pressure cooker as well as a regular pot.
4. If you want, remove the onion and garlic. (I like to eat these separately, not together with the carrots.)
5. Chill if desired.
What is your favorite way to prepare carrots? Are you carrot fans in general? Does this look like something you'd try?