I'm just about back to a "normal" summer schedule. (That's basically lots of appointments, errand running, babysitting, cleaning, P90X-2, house projects, crafts, and, obviously, cooking). Still crazy, but a nice brake from school craziness...although I should still probably be studying some... Tonight's dinner was super easy! And also delicious. I had gotten a pork loin (Hormel Always Tender Mediterranean Herb & Olive Oil) with a coupon a while back. We had an abundant supply of baby carrots hanging out in the fridge. Then, today at Target, I found sweet corn on the cob for $0.25/each. Score! My brother was kind enough to take care of grilling the meat and corn, so all I had to do was the carrots. Again, score! It was a simple and tasty summer meal (and much needed after doing Plyocide this afternoon):
Glazed Baby Carrots
Ingredients:
1 TBSP EVOO (or regular olive oil...really any oil you want to use)
2 lbs baby carrots (or cut big carrots)
1/2 c honey (I like the local, more natural variety)
2 TBSP red wine vinegar (balsamic would be good too)
1 c reduced sodium chicken stock (or water OR bouillon, which I did)
2 TBSP unsalted butter or butter substitute
Salt & pepper to taste
Directions:
Heat up oil in a sauce pan. Add carrots and stir around for a couple minutes. Add honey, vinegar and chicken stock. Bring to a boil. Then, cover and simmer for maybe 10 minutes, give or take. Most of the liquid should be gone. Remove from heat. Add butter, salt & pepper. Enjoy!
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