I made this as a salad topping for this week – they were delicious! The salad had mixed greens, sunflower seeds, dried cranberries, diced avocado and about 1/3 a cup of these roast carrots. Toss with a dressing of sesame oil and balsamic vinegar, and the whole thing was very filling.
There’s one tiny trick to roasting glazed carrots. You want the carrots to be fully roasted, but you don’t want the maple syrup to burn. The solution is to roast the carrots without the syrup, and then add it for the last 10 minutes of cooking. Easy!
A while ago I had “high tea” with a friend and her mother. (Hi N!) If you’ve never had high tea, I highly recommend it, it’s a great way to sample new foods and teas. One of the foods I instantly fell in love with was the red lentil and apricot soup. It sounds like a weird combination, but OMG it was delicious.
Sooo, I had to figure out how to make it. After much research and testing, I’ve come up with the recipe below. If you’d prefer a vegetarian version, feel free to use vegetable broth and omit the sausage. Both ways taste great. 🙂
Extras freeze well and can be reheated in a slow cooker on low. Goes well with a bread roll.
This is hands down, no holds barred, the best soup I’ve ever had. If you’ve never had Thai coconut curry soup, you’re in for a real treat. It’s so easy to make and it’s incredibly flexible. Aside from the curry paste and coconut milk, you can add or subtract whatever you like. I highly recommend fresh lime juice, but bottled will do in a pinch.
For vegetarian versions – omit the fish sauce and use vegetable broth instead of chicken. For low GI versions, either omit the rice or use brown or wild rice instead of white. For higher protein versions, add cooked chicken and/or shrimp.
This one turned out really well. Roasting the vegetables first caramelizes their natural sugars and gives them a deeper, stronger flavour. If you’ve never roasted vegetables, it’s really easy! You just slice them into relatively equal thicknesses (about 1/4 to 1/2 an inch), drizzle a little olive oil on them, and stick them in an oven at 375. While they’re cooking, you can work on the meatballs and the whole thing is done in about 30 minutes.
This is a great meal on a cold day, and very simple to make. The only thing you have to watch is the barley. Uncooked barley looks so small and innocent in the cupboard, but swells up to 3 or 4 times its original size when cooked. I used 1/4 cup of barley (about 1 cup cooked), and pre-cooked it a little before I added it to the soup.
This is another great recipe for brown bag lunches. You’ll need access to a microwave at work. If you also have access to a toaster, it’s also great with a slice of toast, or whatever bread / cracker you prefer.