3. Glazed Carrots
Take some brown sugar (about 1/2 cup, loosely packed) and some cornstarch (1 T). Mix it with water, a small dash each of nutmeg and salt and a large dash of dried tarragon. Cook till thickened, stirring occasionally. Microwave works great! Pour over cooked carrots and heat till bubbly. Add broken walnuts or pecans.
2. Bacon and Almond Green Beans
Here is a recipe I found online recently, while looking for a green bean dish with soy sauce. It is marvelous! I skipped the real bacon bits (too lazy, or too tight) and simply added a bit of bacon fat to the sauce. Sesame seeds are a nice add-in.
1. Sweet Potatoes
This recipe came to me quite a few years ago, via my friend Carla. It’s become my favorite way to cook sweet potatoes—healthier than some, and much easier than pre-cooking.
Peel several raw sweet potatoes and cut into ¼ inch slices. Lay on aluminum foil. Take half as many apples as sweet potatoes; core and slice thinly—peels are fine. Layer on top of potatoes. Sprinkle with craisins. Layer some brown sugar over top, to taste, then sprinkle with cinnamon and pour a couple tablespoons of melted butter over all. I like to add a squirt of maple syrup at this moment. Wrap the foil into a packet containing all ingredients (this saves moisture). Place in a pan and bake at 350° for one hour.
Any recipes you want to share, perhaps with similar ingredients? What have you liked cooking lately?