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.

Curried Chicken Salad

Chicken, cooked and diced into chunks (2 cups or more)
Currants OR Raisins (1/4 cup or more)
Green Onions
Chives
Almonds, slivered (1/4 cup or more)
Apple, diced (optional)
Celery, thinly sliced (optional)

Mayonnaise (1 cup or more)
Curry Powder (2 tbsps)
Dry Mustard (1 tsp)
Cayenne Pepper (dash)
Mango Chutney ( 1 tbsp)
Honey (1 tsp-1 tbsp)
Lime Juice (1 tsp)

Combine all of the first group of ingredients in a bowl. Mix up the curry mayonnaise separately and then mix it in. Add salt and pepper to taste.

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 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!).

Honey Dill Dipping Sauce

Honey
Mayonnaise
Dill, finely chopped (fresh is ideal, but dried works too)
Salt
Pepper

Start with amount of mayonnaise that equals desired amount of dipping sauce. Stir in honey to desired level of sweetness. Season generously with dill. Finish off with salt and pepper.

Goes well with chicken strips, Shake and Bake, burgers and veggie burgers. So good!

Inspired by: Greetalia Honey Dill Sauce