Easy Boiled Carrots with Lemon and Chives

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.

As easy as 1…

2…

3!

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.

 

 

Asparagus, Fennel, and Pea Risotto

This is actually from the meal we had for Easter. I decided since we would be staying in to make a more complicated dinner. It ended up being really tasty and everyone was a fan. I will share the chicken recipe soon. For now, enjoy this risotto with lots of vegetables and warm weather flavors. If you are anxious about the fennel, well, I was, too. I have never cooked with it before, or even bought it before. I was worried it would be a strong flavor that we wouldn’t like, but we all did! On its own I think I would not be a big fan, but in the dish it worked perfectly. As for how to prepare it, read ahead.

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I like that this dish is both a starchy course and full of our vegetables all in one. The Fudgelet did well picking up the little pieces to feed himself (he still prefers fingers mostly over utensils).

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Pasta with Sausage, Asparagus, and Lemon

This was a recipe I partially sketched out ahead of time, and partially did in the moment. It was a nice, light dish that was filling but perfect for a warm day. If you don’t have asparagus, you could swap in a different vegetable such as broccoli. I would recommend steaming the broccoli first, then adding it in near the end.

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Tips-y Tuesdays: Leftovers Led to Mediterranean Chicken

I’ve talked about a certain Mediterranean restaurant on here before. It is a favorite of mine and K’s. This time, we had leftovers from it when we had some friends over. Unfortunately, the leftovers did not include protein…just the rice mixed with some vegetables. So, I decided to make a chicken recipe to go with it. I’m all about repurposing leftovers here, so this is another way you can do it.

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Chicken Piccata

Some of my first experiences having this dish were of the frozen food variety. I think it might have been Lean Cuisine? My mom and I would stock up on the meals when they would go on sale in the summer and eat them together at home, or when we worked together at the library. Her favorite meal was one with shrimp. We both liked the potatoes with cheese and broccoli. I wonder what traditions I will have in the summers with my kid? For now, I am assuming he prefers what I’m providing. He doesn’t get much of a pick at this age.

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Chicken with Mushrooms and Lemon Sauce

For me, this is the kind of recipe I could almost cook blindly. I like to make chicken in a Dutch oven with sauces and mushrooms. It’s easy and tasty. This is slightly different since I’ve been cooking with lemons a bit more recently. There is something about lemons that make it feel more like summer.

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Farro and Asparagus Salad

One of my goals for this second year of blogging was for more side dishes. This dish can be a side dish, but it can also be a main course because the whole grain farro is quite filling and good as a main course (the eggs don’t hurt, either!). I got the main recipe from my grains class, and I made a few changes to better suit our palates. You can use quinoa or another grain in place of farro, but you would cook the grain differently in the first step. For the asparagus, you can swap in a different vegetable to go with whatever is in season at your grocery store. We are just finishing asparagus season, so I could use it, but you could easily use spinach, broccoli, or something else. We added parmesan in class, and I did for the first time I made this at home, but not since. It doesn’t work as well with the lightness of everything else. (And this is coming from a cheese-lover.)

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