Rosemary Galzed Carrots in Earth Balance butter
Rosemary Glazed Carrots
Two servings
6 small peeled carrots about 6 inch. length
1 small red onion
2 cloves of garlic
1 sprig of fresh rosemary
1 tbsp olive oil
1 tbsp vegan butter
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/4 cup of water
meal prep
Directions:
Note: For this recipe I used pre peeled carrots from the farmers market. They are about 6 inches in length. If you are buying loose look for small/medium sized carrots. If buying in bunches the sizing should be just right and you should rinse and peel them. Save the carrot tops for pesto or compost them! There is a recipe from the fall you can use to make my special carrot top pesto.
1.) To prep- mince two cloves of garlic and slice red onion in half moon pieces. Get your rosemary twig and use fingertips to pull down the leaves moving your fingers down against the growth of the leaf. You can also pick the leaves off. set aside. Peel carrots and prep to cook.
2.) Heat a medium sized sauce pan. Add olive oil and heat for 30 seconds on medium.heat. Add onion and stir. Wait 1 min and add the garlic. stir. Cook for 1 min and then add butter. As the butter melts, add the carrots by laying them down on the pan whole. Roll them around to get the oil on them. Next add the rosemary and cumin. shake the pan a little to roll the carrots in the mixture. Add salt and black pepper and do same roll stir again. Cook for 1 min. Next add 1/4 cup of water and lower heat to low and cover cook for 7 mins. After 7 mins remove the lid and let them cook for another 3-5 mins. There should be a little bit of liquid in the pan and check the carrots that they are tender. Squeeze a lemon wedge over them before serving. I enjoyed them with herbed quinoa and sautéed kale
Note: You can cook these longer if you want them softer and sweeter. I like them a little al-dente. They are soft with a light firmness. Try this cook time method and see how you like it. If you need them softer heat them back up with a little extra liquid like 1 tbsp and cook for another 3-5 mins.
Herbed Summer Grains
1 cup quinoa, rice or millet
1/2 cup cilantro
1/2 cup basil
2 tbsp of chives or tops of onions ( green stems) chopped
Juice of 1/2 lemon
3 tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 small garlic clove finely minced
Directions For Cooking Quinoa:
Note on Quinoa-This is a grain I use sparingly. It is over sourced from Peru to the point where those who harvest the grain and are culturally connected to the plant cannot afford it. Quinoa is rich in nutrients, protein and immune protecting powers. Please be mindful of where you source, make sure it is organic and fair trade certified and enjoy it as a special treat if you do cook with it. If you are using rice, millet or farro follow grain instructions. Ratios are 1 : 2 usually and it is best to rinse your grain before cooking. I like to add a piece of kombu kelp to the grain while it cooks for extra vitamins and minerals. Using kombu to cook with grains is rooted in Japanese macrobiotic nutritional cooking practices. This can be helpful for people who need extra vitamins or are not big vegetable eaters.It is great for kiddos too giving them iodine and more.
1.) Rinse in a strainer or bowl 2x 1 cup of quinoa ( this step is important- there is an enzyme on quinoa to protect it from bugs, it is not great for our digestion, so make sure to rinse.
2.) Chop herbs finely and mince garlic finely. Set aside. Pour rinsed quinoa into medium soup pot. Add two cups of water and 1/2 tsp of salt. Heat on medium/high. Bring to a boil then lower the flame and cover and cook for 12-15 mins until the grain is puffed open. When done ( soft and fluffy maybe a little sticky but that is ok). Fluff it with a fork and then add the olive oil, black pepper, lemon juice, sea salt, and herbs. Stir well and let it sit for 15 mins before serving.
Sautéed Garlic Greens
Garlic Swiss Chard: Steam Sautéed
Ingredients:
-One bunch of swiss chard ( red, green or rainbow)
-3 Cloves of garlic
-2 tbsp of olive oil
1/4 tsp Sea salt ( about 3 pinches, depending on salt preference)
-1/4 tsp Black pepper
-3 tbsp of water
To Prepare:
1.) Rinse chard ( swiss chard can be a little dirt filled sometimes). Chop up however you like and include stems ( they are very nutrient rich and tasty).
2.) Finely mince garlic
3.) Turn burner onto medium heat and place olive oil in frying/sauté pan. Let it warm for about a minute and then add the garlic.
4.) Cook garlic for about a minute, you want it to start sizzling and once that happens add in the swiss chard and mix it all together so the oil and garlic evenly coats the chard. Let it cook for 3 mins, stirring occasionally.
5.) After 3 mins of cooking add in the 3 tbsp of water. Cover pan immediately to keep the steam in. Let it cook for another 3 mins. Reduce heat just a little.
6.) Take off the lid and sprinkle sea salt and black pepper and stir it all together. Turn flame off and remove pan from heat. Enjoy!!
Sunday Bouquet Ritual
Juicy Grapefruit