Subject: Carrots with Honey and Thyme
From: Unicorn (unicorn@indenial.com)
Date: Wed Feb 19 2003 - 11:24:23 EST
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FOOD FUNNY
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Thanks again to "SINGSnKEYS" for this comestible quotable:
"Every night I tell myself, I'm going to dream about my girl, I'm
going to dream about my girl.' But it's always ham hocks."
-320 pound NFL player Nate Newton
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TODAY'S RECIPE
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Here's a tasty and unusual dish that goes great with just about
everything.
Carrots with Honey and Thyme
4 Tbs (60 ml) butter
2 shallots, finely chopped
4-6 large carrots, peeled and shredded
3 Tbs (45 ml) honey
1/2 tsp (2 ml) dried thyme, crushed
Salt and freshly ground pepper to taste
Heat the butter in a skillet over moderate heat and saute the shallots
until tender but not brown, about 5 minutes. Add the remaining
ingredients, tossing to combine. Cover the skillet and cook for 5
minutes, stirring once or twice. Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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Dirty Rice
2 Tbs (30 ml) vegetable oil
1/4 lb (125 g) ground pork or beef
1 tsp (5 ml) cayenne pepper, or to taste
Salt and freshly ground pepper to taste
1 tsp (5 ml) paprika
1 tsp (5 ml) dry mustard
1/2 tsp (2 ml) ground cumin
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried marjoram
1 Tbs (15 ml) finely chopped garlic
1/2 cup (250 ml) each finely chopped onions,
green and/or red bell pepper, and celery
3 cups (750 ml) beef or chicken stock
1 1/2 cup (375 ml) uncooked white rice
Cook the meat in the vegetable oil in a large skillet over high heat
for about 5 minutes, until thoroughly browned. Stir in the seasonings
and the onion, peppers, and celery. Reduce the heat to a moderate
flame and cook, stirring frequently, for about 10 minutes. Add the
stock and stir, being careful to scrape all the brown bits off the
bottom of the skillet. Add the rice and stir thoroughly. Cover and
reduce the heat to very low. Cook for 15 minutes without lifting the
lid. Remove from the heat and fluff the rice with a fork. Keep
tightly covered if not served immediately. Serves 4 to 6.
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