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.

 

 

Vegetable Quiche

Apparently quiche is supposed to be a good way of using up leftover veggies. I don’t think that ours is the only house that doesn’t have that problem. At least, I hope not. Even when I lived by myself I still didn’t have too many leftover vegetables. I would heat up a frozen bag or make a standard recipe and be lucky to have 1-2 servings remaining. My husband also eats his fair share of them, so between us, we usually have more of the main course left than anything else.

Anyway, what I am getting at is that you could use this as a way of getting rid of veggies, or you could do it like I do and make new ones for it. It works out well, time-wise, so I don’t think it matters either way. This recipe is the main reason I try to keep a block of cream cheese in my fridge at all times–all I need are eggs, cream cheese, grated cheese, and a few other staples to put me on my way. It’s the “I am out of other ideas” recipe, or the “I forgot to plan something” recipe that is nice to fall back on. (I have a few of these, and I’m hoping the husband hasn’t noticed yet.)

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Spinach Hilda

Post 3 of 3 during veggie week. Check out the glazed roasted carrots and crunchy roasted tomatoes if you missed them earlier this week.

This recipe comes to us from my great-grandmother whom I never met, but she was the woman my mom learned most of her cooking from, as well as other life skills. Who knows how things would have turned out if she had not been the one who basically raised my mom? She was a double amputee, which during anytime, but especially that time, meant that getting around was really hard. My mom sometimes did some shopping for her, but the family members on that side were all really big. My mom at 5’6″ was considered a runt. I am not sure how tall my great-grandmother was standing, but I do know that she wore size 11 shoes with a AAAAA width (super narrow). I have continued the line of long feet (although not as long as hers!) with really narrow feet. I also know that her bra size was something quite remarkable and my mom had to go to a special store for her…! There were lots of funny stories that seemed to come from my great-grandmother and I wish I had been able to meet her, but she passed away before I was born.

So, when I first asked my mom for this spinach recipe that I grew up loving, we had to give it a name, and so we named it after my great-grandmother. This is one of those dishes that helps non-spinach lovers become more of a fan. It is also one of those dishes that you can easily make with what you have on hand.

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Crunchy Roasted Tomatoes

Continuing from Monday’s post on glazed roasted carrots, this is another post from the same dinner party. Tomatoes are another yummy way to enjoy summer. For this recipe, you can use any style of tomatoes, but I recommend a medium to large-sized kind that will hold up better when roasting. They really shrink a bunch in the oven!

My mom used to throw tomatoes in when she was roasting main courses like chicken. I always liked how sweet they got, and this is such a simple recipe that comes from a book by Sonia Stevenson called “Roasting”. It is also quite forgiving because I kept forgetting I was cooking the bread crumbs over and over, and yet they still did ok!

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