Monday, December 19, 2011
Glazed Carrots with Ginger and Fresh Orange Juice
Once again, it's Secret Recipe Club time. This was a total first for me. Usually, I browse my assigned blog for an hour or more trying to find the perfect recipe. This time I found my recipe when I first logged on. I logged on a couple more times hunting for something else that sounded better. But, this one stuck in my mind. I kept talking about making these carrots. I was hooked. And, rightfully so. These carrots were fantastic. Ok, so they probably won't get a lot of hits like the really different recipes do. But, so what. I found a keeper. A recipe that we'll use over and over and over again. And, I found a blog that I'll go to over and over and over again. How much fun is that?
MaryAnne and Mariel are a mother/daughter combo who trade off the writing duties of Feast on the Cheap. MaryAnne is a caterer and a nurse and Mariel is a writer. Their blog has recipes ranging from super simple to complex. Something to satisfy everyone. I've got several recipes on my to-try list. I hope you'll enjoy their blog as much as I did!
1 lb baby carrots
3 T butter
3 T packed dark brown sugar
1 T dijon mustard
1 t ground ginger
2 T orange juice
fresh parsley, chopped
Heat water to boiling in a medium saucepan. Put the carrots in and cook them until they're tender.
Drain them. While they're cooking, melt the butter in a small saucepan. Add the brown sugar, dijon mustard, ginger, cayenne and orange juice. Whisk together.
Pour the sauce over the drained carrots. Heat through then serve topped with chopped fresh parsley.
from Feast on the Cheap
Here are links to some of the other Secret Recipe Club members. There's a group that posts every Monday so stop by the Secret Recipe Club site at secretrecipeclub.com to check out the other week's posts.