Roasted Ginger Carrots

Carrots, cut into sticks OR Baby Carrots
Crystallized Ginger OR Ginger in Sugar Syrup
Butter OR Oil
Honey OR other liquid sweetener (1 tsp or more)

Preheat your oven to 400F. Toss your carrots with oil and put in a single layer in a roasting pan. If you’re using butter, add the pats to the pan and toss the carrots after the butter has melted. Roast for about seven minutes, then add the crystallized ginger. Roast until the carrots are tender with delicious crispy bits, taking care not to let the ginger burn (stir occasionally). After removing the pan from the oven, add the honey and toss the carrots and ginger to coat.

Sweet and Sour Red Cabbage

Red Cabbage, shredded (1 head)
Onions, sliced or diced (1 large)
Vinegar (1/2 cup)
Sugar (1/2 cup)
Water (1 cup)
Salt (2 tsp)
Cloves, ground (1/4 tsp or more to taste)
Cornstarch (2 tsp)

Add onions to large pot (Dutch oven) with the butter. Cook for a few minutes then add the shredded cabbage. Toss so the onions and cabbage are distributed evenly. Add vinegar, sugar, water, salt and cloves. Simmer for an hour or more on low heat until the cabbage is very tender. Add the cornstarch to some cold water and then add the mixture to the juices to thicken slightly.

Creative Apple Crumble

The time it takes to put together this dish is pretty much the time it takes to prepare your apples–and its very easy. It’s also a great way to deal with a bunch of apples you have sitting around!

Apple Filling
Apples, peeled and sliced (6-8; I used a mixture of Galas and Granny Smiths to balance sweet and tart)
Brown Sugar (1/2 cup)
Cinnamon (1 tsp or more)
Nutmeg (dash)

Crumble Topping
Flour (1/2 cup)
Nature Valley Crunchy Granola Bar, Oats and Honey Flavor (1 bar–use 2 if you love oats)
Brown Sugar (1/2 cup)
Butter (1/2 cup for tasty version, 1/4 cup for healthy version)

Preheat the oven to 350F.

Once your apples are peeled and sliced, start assembling your topping. First you need to break down the granola bar. I used a blender, which took about 2 seconds, but a food processor, mortar & pestle, or anything really would work. Combine the result with the flour and brown sugar. Then place the whole chunk of butter (NOT melted) in with your dry ingredients. Use you fingers to break down the chunk and combine little pats with the flour mixture. When you’re finished you will have many little butter/flour lumps, which is just what you want.

You’re almost done. Place the apple slices in an even layer in a baking dish. Pour a mixture of brown sugar, cinnamon, and nutmeg on top. Toss so that the apple slices are evenly coated. Next, pour the crumble mixture on top of the apples, making sure all apples are covered.

Place in the oven, covered, for 15 minutes. Then uncover and bake again for a further 30 minutes to brown the crumble. Enjoy!

Blender Mayonnaise

Egg, large
Mustard Powder (1 tsp)
Sugar (1 tsp)
Cayenne Pepper
Salt (1 tsp)
Olive Oil (1/4 cup)

Vegetable Oil, fresh (1 cup)
Lemon Juice (2 tbsps)

Add all of the first 6 ingredients to your blender. Blend on high until combined. With your blender running, add 1/2 cup vegetable oil slowly. Then add the lemon juice and keep blending. Slowly add the last 1/2 cup vegetable oil and blend until thick.

Yield: 1 1/2 cups
Taken from Joy of Cooking

Lazy Chex Mix

I love Chex mix, but when I want it, I’m too lazy to go through the whole oven-bake process that the recipe describes on the cereal box. Here’s how I get my fix super fast and easy. I do it all by taste, as you should too, so amounts are very approximate.

Butter, salted (~1 1/2 tbsp)
Brown Sugar (~1 tbsp or less if want it on the less sweet side)
Worcestershire Sauce (~5 drops)
Onion Powder
Garlic Powder
Chex Cereal (enough to fill up a large cereal bowl)

Melt the butter and brown sugar in the microwave until completely dissolved. Stir in the worcestershire, onion powder, and garlic powder. Fill up your bowl with Chex and immediately toss thoroughly to coat each piece evenly. It’s not a perfect replica, but it tastes good and that’s what laziness gets you!

Moroccan Carrot Salad

Carrots (pre-grated bought OR 6 medium OR 1 lb bag baby carrots)
Garlic (powder to taste OR 1 pressed clove)
Cumin
Honey
Salt
Turmeric
Cinnamon
Cayenne Pepper
Lemon Juice OR Orange Juice
Orange Segments OR Mango Pieces
Olive Oil
Greek Yogurt (optional)

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.

Slow Cooked Cherry Barbeque Brisket

Beef Brisket (1.5-2 lbs)
Onion (1 medium, chopped)
Butter (2 tbsps)
Garlic (1 head, minced)
Cherries (2 cups, pitted and chopped)
Ketchup (1 cup)
Brown Sugar (2/3 cup)
Balsamic Vinegar (1/4 cup)
Worcestershire Sauce (1 tbsp)
Mustard (2 tsps, ground or prepared)
Pepper (to taste)

Combine all ingredients in slow cooker. Cook for at least 10 hours until meat is completely falling apart. Delicious. Super easy too, once you’ve got all those cherries pitted.
Salt (to taste)

Slow Cooker Curry

This is a mild curry on the sweet side, kind of a combination korma/butter chicken. This is a very flexible recipe–and very easy if you have the ingredients. No marinating necessary, because it cooks so long. I haven’t included amounts because I usually add to taste, depending on how much I’m making.

Chicken (chopped)
Onion (1 medium, chopped)
Tomato Paste OR Diced Canned Tomatoes
Greek Yogurt OR Cream OR Coconut Milk
Lemon Juice OR Lime Juice
Honey
Cashews (optional)
Green Onions (optional)
Butter
Spices to Taste: Pick and choose!
Curry Powder
Chili Powder or Paste
Ginger Powder or Fresh Grated
Garlic (1 head, chopped)
Turmeric
Paprika
Cloves, ground (1/8 tsp)
Cinnamon
Cumin
Cardamom

Add butter and chopped onions to slow cooker first. Then add chopped chicken, lemon juice, tomato paste, garlic, honey, green onions and cashews (if using). Add spices to taste. When mixture is completely cooked, add yogurt, cream or coconut milk–do not add it earlier or it will curdle slightly (but even if it does, it’s still delicious!).

Sweet Chili Tofu

Tofu (Pressed–or your preferred variety) OR Chicken Pieces
Sweet Chili Sauce
Thai Red Curry Paste
Lemongrass paste
Oil

Fry tofu in oil until browned. Mix the sweet chili sauce with the red curry and lemongrass pastes. Combine with tofu. Yummy yummy!

Carrot Apple Ginger Soup

Apple (1 chopped)
Onion (1 medium, chopped)
Carrots (2 cups, chopped)
Celery (1 stalk)
Ginger (powdered or freshly grated, to taste)
Chicken Broth (1 liter)
Butter
Salt
Pepper
Paprika

Saute the onion, carrot and celery in butter until softened in a large pot or dutch oven. Add the chicken broth, apple and ginger. Cook until vegetables are completely tender. Use an immersion blender to blend the soup into the desired consistency. Season with salt, pepper and paprika.