super yummy glazed carrots

Super yummy glazed carrots!

As you saw last week, you can make pesto with carrot greens. Well, you have to store your carrots by cutting off the greens first, that way they will keep longer.

Here’s what I did with the yummy (& vibrant) carrots from Three Sisters Farm.

super yummy glazed carrots | reagantherecipehoarder.com

1 lb carrots, peeled
2 c water, boiling
2 tbsp butter
2/3 c brown sugar

After you trim the majority of the greens off the carrots, peel them, discarding the peels (or you can save them for veggie stock or compost!)

In the meantime, boil the water in a skillet with lid.

Once the water is boiling, place the carrots in & cover with the lid.

Boil for 10 minutes, until crisp-tender.

Drain.

Then melt the butter, & return the carrots to the skillet.

Add the brown sugar. Cover & simmer on medium heat for 5-7 minutes.

Cover the carrots with the glaze & serve.

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arugula, anjou pear, & green apple salad; & a giveaway announcement

Lately, I’ve been eating lots of salad.

Yum, kinda.

I have to switch things up a bit every day otherwise I get bored quick.

arugula, pear, & apple salad.

Isn’t that arugula fabulous? I got it at Three Sisters Farm.

3 c fresh arugula
1 anjou pear, chopped
1 green apple, chopped
oil & vinegar

Toss the arugula, pear, apple, oil & vinegar together.

Makes a great entree if you add a bit of protein!

Also, I’m teaming up with my friends Kim, Cristina, & Maritza in February for a BIG BEAUTY GIVEAWAY!

*open to US residents only – sorry y’all but postage is expensive.

So keep an eye on the blog if you’re interested in this beauty giveaway coming soon!

feb beauty giveaway cupid

carrot green & pine nut pesto

I didn’t grow up eating healthy. I was very, very active though.

So, I’m trying to get active again, & I’m training my palate to enjoy vegetables. & like I’ve told you before, I’m obsessed with farm-to-table because everything is so much better that way.

If I’m going to learn to love vegetables (so far it’s successful) it’s going to be local vegetables, & I’m going to make friends in the process. 🙂

In this recipe I’m using the greens I trimmed off of carrots I bought at the Three Sisters Farm farm stand over the weekend, as well as pine nuts that have no preservatives.

carrot green & pine nut pesto | reagantherecipehoarder.com

Carrot green & pine nut pesto

3 c loosely packed carrot greens, chopped
2 cloves garlic, minced
1/4 c pine nuts
2 tbsp EVOO

Combine & blend.

carrot green & pine nut pesto | reagantherecipehoarder.com

Use within 24 hours.

* freeze extras in an ice cube tray, 1 tbsp per cube. 🙂

butter lettuce & bbq chicken salad for one

I didn’t grow up eating healthy. I was very, very active though.

So, I’m trying to get active again, & I’m training my palate to enjoy vegetables. & like I’ve told you before, I’m obsessed with farm-to-table because everything is so much better that way.

If I’m going to learn to love vegetables (so far it’s successful) it’s going to be local vegetables, & I’m going to make friends in the process. 😛

This butter lettuce is from Three Sisters Farm & is soooooo crunchy!

butter lettuce & bbq chicken salad for one | reagantherecipehoarder.com

1/2 head butter lettuce, chopped
4 cherry tomatoes, sliced vertically
1/3 c grilled chicken, chopped
1 tbsp bbq sauce
2 tbsp white onion chopped

Toss the vegetables together in a small bowl. In a separate bowl toss the chicken & bbq sauce so the chicken is coated.

Serve on a salad plate. 🙂

fried farmhouse eggs for a fast stick-to-your-ribs breakfast

I was able to run out past George Ranch to the Three Sister’s Farm farm stand this past Sunday.

I got some fresh eggs, some butter lettuce, kale, arugula, some gorgeous vibrant carrots, & a jar of honey. 🙂

& of course, I was super excited to make breakfast with those eggs today!

fried farm eggs | reagantherecipehoarder.com

I’m not sure if I’ve given y’all enough warning.

I’m completely obsessed with fresh vegetables, & farm-to-table meals. Yes, I’m in a crazy, delicious, love affair with pork belly.

But my obsession is farm-to-table meals. It’s thrilling, & all-consuming. 🙂

Small local farms are my favorite things.

My dad jokes that if I can find a farmer boy to marry I’m gone in a heart beat. But it’s actually true. 🙂

yield: 2-3 servings, depending how hungry y’all are

2 tbsp EVOO for frying
3 eggs, cage free farmhouse eggs if you can get ’em – TRUST ME, it’s worth the drive out of the suburbs to get ’em
1 small bell pepper, or 1/2 large, sliced thin – I used yellow
3/4 c sliced mushrooms
12 cherry tomatoes, sliced vertically
3 cloves garlic, minced – I’m a big fan of garlic, but you can scale back if you prefer

— Now it may look like there’s a whole bunch of ingredients in here, but trust me, the eggs are the star of the show. The flavors from the vegetables compliment the fresh eggs without overpowering them.

Heat the EVOO on low heat & add the tomatoes, bell pepper, mushrooms, & garlic.

Cover for 2 minutes.

Stir the vegetables into a pile & crack the eggs on top.

Cover for 7 minutes.

Serve hot. 🙂

Check out Three Sisters Farm here.

Eat local every day: tex mex my way – beef fajita

Sorry if I seem like I’m slacking on the step by step photos. This is because I’m doing a winter bake sale right now. Texas cottage food law if you’re curious.

Anyways, I’ll do my best to get back on track. Pinky promise.

5 – 6 lbs skinless skirt
1/2 c oil
1 1/2 c red wine
1 tbsp garlic powder
1 tbsp Cumino
2 tsp kosher salt
2 tsp fresh ground black pepper.

Pound it all down with a meat mallet for about 10 minutes each side. (Trust me)
Put the meat in a big mixing bowl & cover with remaining ingredients.
Stir it all up in a bowl.
Layer in a glass Pyrex & pour the rest of the liquid on top.
Cover with aluminum & marinate 8-12 hours in fridge. You can even put them in the night before & take out an hour before serving to get back to room temp.

Grill to your preferred temperature.

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Eat local every day: tex mex my way – queso blanco & pico de gallo

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Pico de gallo mise en place.

1/2 large white onion chopped
2 Roma tomatoes chopped
1 bunch cilantro stems removed & chopped
Juice of 2 limes or 2 tbsp lime juice from a bottle
Optional (if you like spicy) fresh peppers of your choice

Mix it all up & let it sit for an hour.
If you’re cooking for a crowd chop the peppers & leave them on the side for everybody to add themselves if they want them.

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Queso blanco mise en place. 😛

1/2 large white onion chopped
2 Roma tomatoes chopped
2 tbsp oil for sweating the veggies
2 c shredded Monterey Jack – NATURAL cheese, not over processed nastiness
Milk to add if you want to thin the mixture

Heat a skillet on medium & add the oil.
Let the oil warm – if you throw a few drops of water in & they pop up your pan is too hot.
Throw in the onion & tomatoes & swear down until the onion is transparent, stirring occasionally.
Add the cheese & stir constantly so it doesn’t burn.
If you want it thinner consistency add some milk 1 tbsp at a time.

Tomorrow: my recipe for beef fajita. 😉