Thursday, June 26, 2008

New Twist on Carrots and Potatoes

Every one cooks a hamburger steak with mushrooms and onions so I will not give out that recipe here unless one wants to know how I do mine. (It appears we may be eating a lot more hamburger if the food prices keep going up. Steak is already almost a memory and this paycheck we are getting the roast out of layaway. LOL. Nevertheless, I ramble) the star of this dinner is the two sides. Pioneer woman if only you did not live so far away, I think we could cook up some good times together. We used Pioneer Woman’s Crash potatoes, which she got, from another site. They were very easy to do and we are making them again soon, so soon that I just brought home another bag of potatoes in anticipation. I do need a potato masher mine seems to have got lost when we moved so I used a fork.
The other real surprise was the carrots glazed with Balsamic Vinegar. Now I did not grow up eating carrots as a side dish more in a salad, soup or stew never just on their own. However, these were great. Thanks recipezarr.

Carrots Glazed with Balsamic Vinegar
Serves 4

3 -4 tablespoons butter
½ bag or cup peeled baby carrots or
regular carrots, peeled, cut into 2 inch pieces, halved lengthwise
2-2 1/2 tablespoons sugar (or to taste)
2 1/4 tablespoons balsamic vinegar
4 teaspoons chopped fresh parsley or
cilantro (We used cilantro and it was great.)
Melt butter in heavy large pot over medium heat.
Add carrots and sauté 5 minutes.
Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes.
Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. (We had to cook a little longer or we needed to have cut the carrots smaller)
Season to taste with salt and pepper.
Add parsley or cilantro and toss to blend.
Transfer to bowl and serve.

Crash Potatoes
Serves 4

16 small red potatoes or 8 med.
T Tablespoon extra virgin olive oil
1-teaspoon sea salt
Fresh ground pepper
1-Tablespoon fennel or caraway seeds (we used caraway)
1-Tablespoon thyme or rosemary sprigs. (We used rosemary.)
Heat oven to 450
Do not peal potatoes bring too boil in salted water. Cook until a fort goes in easy about 15-18 min. depends on size. Do not want them soft.
Drain and place on oiled baking tray (we use a shot of Pam)
Use a potato masher to squash each potato flat. (Lost ours so use a fork or glass bottom)
Brush the top with olive oil and sprinkle sea salt, pepper, and herbs of your choice
Bake on top shelf in oven for 20 or 25 minutes or until crisp and golden.

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