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.

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. 😉

eat local every day: 3 cheese mac with bacon & chive

Here’s what you’ll need:

3 cups dry elbow macaroni
1 stick butter
1/2 c flour
1 1/2 c whipping cream or half & half if you prefer
1 carton chive chevre
1 c shredded cheddar
1 c Colby
1/2 lb bacon cooked & torn into bite size pieces

Cook the noodles to al dente – they will be going in the oven too.
While the pasta is cooking preheat your oven to 350F.
Melt the butter in a saucepan stirring constantly with a whisk & slowly add the flour.
Keep stirring so it doesn’t burn for about 8-9 minutes, then add the cream/half & half.
Once your noodles are done, drain & rinse with cold water in a colander.
Keep whisking your roux until it thickens by half.
Stir in your noodles & add all of your chevre, your bacon, & half of the Colby & cheddar.
Grease a baking dish & your noodles in.
Sprinkle the rest of the Colby & cheddar on top & bake until the cheese melts.

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Happy eating!

being thankful & a recipe round-up of Thanksgiving comfort foods

Everybody I know has at least one reason to be thankful. Everybody. You probably do too.

So take a second or two or seven, to thank the Lord for everything he has provided you with.

Psalm 95:2-3

Let us come before him with thanksgiving and extol him with music and song.  For the LORD is the great God, the great King above all gods.

1 Corinthians 4:15-16

I always thank God for you because of his grace given you in Christ Jesus.  For in him you have been enriched in every way–in all your speaking and in all your knowledge–

So, a few blogging friends have given me permission to share their favorite Thanksgiving comfort foods recipes.

thanksgiving roundup

I am sharing my Button Busting Candied Yams

Katie at Soupy Stovetop shared Chicken Barley & Beer Stew

Patricia at PatriciaEales.com shared Creamy Butternut Squash, Sweet Potato, & Apple Soup

Lori at Who Needs a Cape? shared Corn & Bacon Casserole

Chrysa at Thrifty Jinxy shared Bacon Macaroni & Cheese

Meegan at What Meegan Makes shared Lemon Cream Pie with Raspberries & French Silk Pie

Heather at The Food Hussy shared Thanksgiving Stuffing in the Crock Pot

Marty at Marty’s Musings shared Cranberry Apple Casserole 

Ellen at Confessions of an Overworked Mom shared Butternut Squash with Maple

Christy at 11 Magnolia Lane shared The Best Homemade Mac & Cheese , Homemade Rolls , & Everything You Need for an Easy Thanksgiving Dinner

Kelly at My Soulful Home shared Cinnamon Apple Cake

Chantal at Vegetarian Gourmet shared Caramelized Butternut Squash & Brussel Sprouts & Squash, Brussel Sprout & Barley Casserole

Katie at DIY Life after College shared Stuffed Acorn Squash & Paleo Sweet Potato Brownie Muffins

Wow! These all look sooooo yummy. I’m gonna have to figure out how to fit all of these on my Thanksgiving Table!

a reminder to have patience, my recipe for roasted root veggies, & a few announcements!

Lately, I’ve been having a tough time with patience: as a caregiver, as a daughter, as a stubborn senior dog’s human mommy.

So when I feel I am struggling with patience I turn to 2 Thessalonians 1:4-5

Therefore, among God’s churches we boast about your perseverance and faith in all the persecutions and trials you are enduring.  All this is evidence that God’s judgment is right, and as a result you will be counted worthy of the kingdom of God, for which you are suffering.

I hope this can help you remember to have patience as well when you read that verse.

Coming up this weekend, I’ll be posting a blogger recipe roundup of Thanksgiving comfort food recipes. So get excited!

I have one more, super exciting, announcement!

Coming soon to the blog: Alexis Preston will be writing biweekly on walking with Christ as a young adult in 2014! So excited to work with this amazing woman. & PS – she is graduating from college in December & I couldn’t be more proud of her!

Now, who’s hungry? I am!

I went to the grocery store a few days ago to pick up some veggies, & to browse too of course, & happened upon some Texas Olive Ranch Pomegranate Balsamic Vinegar. So OF COURSE it landed in my basket immediately & I began brain storming how I would use it on my way home. 😛

I got home & decided to use a few of my beets & some of my whole organic orange carrots, roasted with the Texas Olive Ranch Pomegranate Balsamic Vinegar.

[Their Rio Orange Olive Oil also landed in my basket, so keep your eyes peeled for a post featuring that too. 😛 ]

PS. I nixed the Portobello in favor of using it for Portobello & bell pepper fajitas for dinner. 😉

Here’s what you’ll need:

4 medium sized beets, peeled
6-8 whole carrots, peeled
2 tsp EVOO
2 tbsp Texas Olive Ranch Pomegranate Balsamic Vinegar
1 tsp red cooking wine (optional: to get that dark burgundy color)

Preheat oven to 400F.

Mix your EVOO, Texas Olive Ranch Pomegranate Balsamic Vinegar, & if you like, the red cooking wine.

Look at that gorgeous dark burgundy! 🙂

Now, toss the root veggies in the vinegar mixture.

Roast in your 400F oven for about 25 minutes, until the beets are fork tender.

I like plates with cupcakes on them tehee. 🙂

button busting: candied yams :)

So, as you saw in my earlier post. I promised cookies & soup to my favorite neighbor boy. & I’m also cooking dinner for my family of six.

I’ve got homemade frozen soup thawing, cookies baking, now on to my candied yams. 😉

Here’s what you need:

5-6 large sweet potatoes – orange
2 cups white sugar
2 cups brown sugar
2 tsp salt
1 stick salted sweet cream butter
water
dutch oven/large pot with lid

Optional: 2 1/2 c mini marshmallows for a super yummy topping!

Preheat to 350F.

Start by peeling the sweet potatoes, & cutting into 1″-ish chunks.

Place in dutch oven & cover with water. Add salt & boil about 20-30 minutes until fork tender. 🙂

Grease a 9×13″ glass baking dish.

Once the sweet potatoes are fork tender, drain, rinse, & pour into baking dish.

Cover with both kinds of sugar, mixing it all up, then spot with butter.

Bake for approx. 30 minutes then remove from oven, adding marshmallows & then back into the oven they go for another 25-ish minutes – until the marshmallows are brown.

Enjoy!

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