I had saved this recipe and randomly pulled it out one weeknight to bake while I prepped the rest of dinner. It made the dinner a touch more fancy, even though it is quite simple and fast.
After watching an America’s Test Kitchen episode of cooking with a cast iron skillet, I decided to give it another try for cooking steak. Now, I have done one method of starting on the stove and finishing in the oven, but this method is supposed to be really good for your steak and not involve the oven. (My main issue with finishing in the oven is it can sometimes get smoky).
Just before our last trip to Maryland, I had made a breakfast casserole for the day we left. It was okay…but definitely not a recipe I would repeat. This was a recipe I found, and after a few changes, it was a recipe I have already repeated. It is easy to have the ingredients on hand, and it comes together quickly.
I know what you’re probably thinking…boiled carrots? Do we need this? Well, I like cooking carrots, and usually roast them. They are great that way, and I still prefer them that way, but sometimes I am short on time. This is a way to enjoy carrots quickly and in a different way. Supposedly the idea behind this recipe is to boil the carrots in the equivalent of sea water. By boiling them in a salty water, they maintain more of their flavor and cook faster. You also don’t need to season them later because they are perfect (in my opinion).
I could maybe see using a bit less salt in the future to see how it does. I have doubled this recipe and it still worked well.
Directions for Easy Boiled Carrots with Lemon and Chives
Adapted from Cook’s Illustrated January/February 2017
- 1 pound carrots, peeled
- 2 cups water
- 2 teaspoons salt
- 1 Tablespoon butter
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 Tablespoons chopped fresh chives
Bring the water to a boil in a medium saucepan. Meanwhile, chop the carrots into 1.5-2 inch lengths. Leave the thin pieces whole, the medium pieces can be cut in half lengthwise and the thickest pieces can be quartered.
Add the chopped carrots to the boiling water along with the salt. Cover and cook until tender (about 6 minutes). Drain the carrots and return them to the pot. Add the butter, lemon juice, and pepper. Stir until the butter is melted, then stir in the chives.
Sometimes, a recipe looks good in theory and even executes well, but just isn’t worth repeating. I’ve had a few of those recipes recently. The first was a garlic bread recipe from America’s Test Kitchen. I watched the video, and it looked delicious. Nothing too crazy if it actually worked as well as it said. Well, it ended up being fussier than I would like for garlic bread that tasted worse than what I usually make. Soooo, that was definitely not a keeper. I thought about trying it again, but I really don’t think it would matter.
I’ve made jambalaya, and I guess I assumed I had made gumbo…but nope. This was a first. I don’t even know if I’ve eaten it before. So, this is not the place to come for confirming authenticity. In fact, I’m pretty sure this should be spicy. I omitted the cayenne pepper because we are weaklings here. I also added more vegetables because I wanted it to be more of a one-pot meal (1 bell pepper and 2 ribs of celery to serve 6?). I also could barely find kielbasa at my local grocery store, so andouille was out of the question. We enjoyed this, and I liked the mix of chicken with sausage.
Five ingredients in this cake. That’s all. There are a bunch of eggs, but you use all parts, so you aren’t left with random yolks or whites leftover. And, this has no flour if you have people who can’t handle it. To me, no flour just means more chocolate flavor. And there is also a lot of chocolate. So, this isn’t the cheapest cake with all of the chocolate and eggs, but it will feed many and make the many happy.