Recipes

carrots

Tri-Color Pickled Carrots with Ginger and Mustard

The beautiful bunches of orange, red & yellow carrots from the farmer’s market or your backyard garden are perfect here. But, the standard orange carrots from the produce department will also be fabulous.

Ingredients
10 medium carrots (about 2 lbs.)
2 cups white balsamic vinegar
3 Tbs. raw sugar
3 Tbs. kosher salt
4 quarter-size thin slices fresh ginger, peeled
4 garlic cloves, thinly sliced lengthwise
3 Tbs. brown mustard seeds
1 Tbs. coriander seeds
1/4 tsp. crushed red pepper

Preparing the Jars
Wash & rinse jars. Put in a large pot with water to cover. Bring to a boil & turn off heat. Process the lids & rings according to manufacturer’s directions. At the point you are ready to fill, remove jars from the water & briefly drain on a clean towel or dish rack.

Method
Remove green tops & the very tip from carrots. Scrub gently and cut into ¼” matchsticks. Leave as long as your jar will allow. Bring 3 cups water & all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Pack carrots into clean, hot jars. Immediately pour hot pickling liquid, ginger & spices over the carrots leaving ½” of space at the top of the jar. Screw on two-piece lids and place filled jars in boiling water to cover by 1 inch. Boil jars for 10 minutes, adding an additional minute for every 1,000 feet above sea level. Remove from water and let jars cool. Check the seals as the jars cool. The lids must be sucked down when fully cool. Apply gentle pressure to the lid to ensure a good seal. Refrigerate overnight to let flavors develop. Serve cold.

Pickled carrots last up to 1 week, refrigerated, after opening. 

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.

Paul’s Mom’s Perfect Pot Roast

This pot roast meal was my family’s Sunday dinner favorite (in the Midwest midday meal is dinner) as I grew up in our household. Mom put it on before we went to church and it was ready by the time we got home. I know it cooked a long time, because church in those days, seemed to go on forever. Anyway, it will always be one of my forever favorite comfort foods – and yes, mom did give me permission to share it with you. Enjoy!

Serves
4 – 6

Ingredients
3lb. chuck roast (at least)
2 stalks celery one inch pcs.
2 carrots one inch pcs.
10 small red new potatoes
1 cup flour seasoned with salt and pepper
2 Tablespoons of oil
***Quantities are mere guidelines, the technique is the important part

Method
Dredge the roast in seasoned flour. Sear the floured roast on all sides in a pan with using the 2 Tablespoons of oil. When all sides are nicely browned, add 2 cups of liquid (chicken broth, beef broth, vegetable broth, water ( the last choice) and add a bit of wine to any of these if you wish.

The key from this point forward is to cook the roast very slowly on top of the stove. If you are using a cast iron pot you should not see steam escape, if you are using stainless steel ware the lid should not chatter, in any case the lid should fit tightly. This creates a small amount of pressure helping to tenderize the meat. The most fool proof way is to put the seared roast in to a crock pot. All of these techniques will require up to 6 hours of cooking time, 8 hours in a controlled crock pot is not too long.. If the roast is cooked at the correct temperature the vegetables will not be over cooked but will be tender and sweet even when added in the beginning.

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*** We love to provide healthy, savory, happy recipes but remember we are not your doctor. Please follow the advice of your health-care provider about your diet and overall wellness and review labels for additional information on nutritional content.