Golden Carrot Coins
1/4 cup butter
3/4 cup chicken broth
Scant 2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon pepper
14 medium carrots, cut into quarter inch slices
3 tablespoons minced fresh parsley
2 teaspoons orange juice
In a large saucepan, melt butter. Stir in the broth, sugar salt, and pepper; bring to a boil. Add carrots. Return to a boil.
Reduce heat; cover and simmer for 8 to 10 minutes or until carrots are crisp-tender. Stir in parsley and orange juice. Serve with a slotted spoon.
Asparagus Stir-Fry w/ Walnuts
Makes 6 servings
One and one-half pounds fresh asparagus, trimmed (5 to 6 servings)
2 tablespoons olive or canola oil
1/4 cup thinly sliced sweet red pepper
1/4 cup coarsely chopped walnuts
1/4 teaspoon ground ginger or 1 teaspoon minced fresh ginger
1 garlic clove, minced
one-quarter teaspoon crushed red pepper flakes
2 tablespoons chicken broth
2 tablespoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
In a skillet or wok, stir-fry asparagus in oil until crisp-tender, about 10 minutes. Remove and keep warm. In the same skillet, stir-fry red pepper, walnuts, ginger, garlic and pepper flakes for 2 minutes or until red pepper is fork-tender. Stir in the broth, soy sauce, sugar and salt; heat through. Add asparagus; stir to coat.
Sautéed Spinach or Swiss Chard
About 4 half-cup servings
Heat 1/4 cup zesty Italian dressing in a large deep skillet or dutch oven on medium heat. Add 2 minced garlic cloves; cook and stir 1 minute or until tender. Add 8 cups packed spinach leaves (does not need to be baby spinach), or equal amount of swiss chard.
Cover and cook an additional 4-6 minutes or until greens are wilted, stirring after 3 minutes.
Optional: Sprinkle with 2 tablespoons bacon bits.
GOOD TO HEAR FROM YOU
I was totally surprised at how many of you like to bake bread, or were semi-beginners who had not baked bread very much, but that you were inspired to bake this month. It must be the snowy weather we have been getting.