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Tag Archives | Ginger

Roasted Maple Carrots

Roasted Maple Carrots are brandished with bronze edges while roasted with maple syrup and a hint of ginger.

The Sauce: Maple Glaze – Maple syrup, olive oil and a touch of ginger are combined with carrots to create a glistening glaze.

‘Great Sauces Transform Good Food into Gourmet’ 

Carrot juice

Grandma Sumsion took me to the ‘big city’ for a shopping outing at ZCMI, Zion’s Cooperative Mercantile Institution. Founded by Brigham Young in 1868 it’s one of America’s first department stores. By the summer of 1972 Salt Lake City was bustling with the latest fashions and soft goods.

Our family lived in Van Nuys, CA but one summer I stayed with my grandparents in Springville, Utah while mom and dad traveled for 2-months in the Middle East. Grandma and I stopped at the ZCMI juice bar so ‘gramma’ could treat me to a cup of fresh squeezed juice. As a teen, I was drawn to the list of sodas. With her gentle insistence on carrot juice, I caved. I was amazed at how sweet and delicious fresh carrot juice is plus it’s a beautiful, bright orange.

Roasted Maple CarrotsCarrots, I discovered, have lots of natural sugar. This carrot dish brings back memories of loving carrots all over again. With a dash of sweetener like brown sugar, honey or as in this recipe, maple syrup, the carrot chunks have enhanced natural flavor. What I love about this recipe is that you can quickly prep, then tuck it into the oven concentrating rather than water logging the carrots. And it finishes into a glistening, orange and bronze dish fit for any Thanksgiving table. If you’re going for ease and economy without sacrificing taste and eye appeal, try the natural sweetness of this full on Fall dish that even kids will love.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

2 of 3 part series ”Vegetable Regulars”. Part 1 Green Bean Casserole and Part 3 Corn Pudding with Hatch Green Chilies. More about vegetables.

2012 AniversaRecipe – Sweet Potatoes with Apples and Pecans
2011 AniversaRecipe – King Arthur’s Pumpkin Ginger Pie

Recipe: Roasted Maple Carrots

Prep Time: 7 Minutes | Cook Time: 40 Minutes | Yield: 6 Servings | Level: Easy

carrot chunksIngredients
8 large carrots
2 Tbsp pure maple syrup
1 Tbsp olive oil
1/2 tsp grated ginger root
salt freshly ground black pepper

Special Equipment – baking sheet, medium bowl

Instructions
1 Preheat oven to 375 degrees.

sauce and season carrots2 Peel carrots then cut them in 2-inch diagonal chunks.

3 In the bottom of a medium bowl combine maple syrup, olive oil and ginger root. Add carrot chunks and toss coating each piece. Arrange in single layer on a foil-lined baking sheet. Season with salt and pepper.

roasted carrots4 Bake until fork tender, about 35-40 minutes, stirring halfway through. Serve in a bowl.

Information
Notes
Cut the carrots in even pieces so they finish cooking at the same time, shorter chunks on the thick ends and longer chunks on the thinner end.

To speed this dish, cut the carrots in coins and reduce cooking time appropriately.

Applications
This makes an easy, no-tend dish for Thanksgiving but could be served with any main dish where a colorful side loaded with vitamins and nutrients is preferred.

Dish Designer

  • Exchange maple syrup for honey or molasses.
  • Exchange fresh ginger root for 1/4 tsp ground ginger.

fresh peeled carrotsInspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Roasted Maple Carrots
Written by
Photography and Styling by Helen Horton
Updated: November 14, 2013

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Ginger Limeade

Gingerly please

If you love the exotic tang of ginger, you’ll love this twist on an old standard. Take a couple of limes and add some ginger syrup and water. It’s so unique when your guests take a swig they’ll instantly say, “It’s so good, what’s in it?” Works great for a holiday or anytime drink. Keep some ginger syrup stowed in the fridge and create a refreshing drink anytime.

 

Recipe: Ginger Limeade

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Cups | Level: Easy

Ingredients
The Sauce-Ginger Syrup
2 cups Sugar
4 cups Water
1 6-inch piece of Ginger, unpeeled and thinly sliced ;)

The Sauce-Ginger Limeade
Juice from 2 Limes
1 cup Ginger Syrup
3 cups cold Water
Lime Slices
Crushed Ice

Preparation Instructions
Ginger Syrup
1-In a small sauce pan, combine the sugar, water and ginger. Bring to a boil.

2-Boil for 5 minutes then set off the heat and let steep for 30 minutes.

3-Strain out the ginger and discard. Store the syrup in the fridge for 2 months. Makes 4 cups.

Ginger Limeade
4-Combine lime juice, ginger syrup and 3 cups cold water.

5-Serve with crushed ice and lime slices.

;) Ginger—Bruise the ginger with a meat mallet or rolling pin to help release the juice before adding to the pan.

Dish Designer
• Exchange lime juice for juice from 1 lemon for Ginger Lemonade.
• Exchange lime juice for juice from 1 orange for a ginger orange refresher.
• Use juice from 2 limes, 1 lemon and 1 orange with 2 cups ginger syrup and 6 cups of water for a citrus beverage.

Inspiration—Saucy Cuisine Kitchen

SaucyCuisine.com
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King Arthur Pumpkin Ginger Pie

Part 3 of 3 part series “Pumpkin Pie Possibilities”. Click here for Part 1, click here for Part 2.

A few years back I stopped at my sister Jo Ann’s home and she dropped, “Oh, you have to try Rachel’s gourmet pie.” Her daughter’s pumpkin ginger layered pie had just come out of the oven. Made with two luscious layers, the cream cheese layer on the bottom is graced with finely diced candied ginger. The pumpkin layer on top is custard with classic spices; cinnamon, ginger, nutmeg and allspice. It’s a gourmet pie that can be served warm from the oven or completely chilled.

Rachel received this royal recipe as a wedding gift. It came from a favorite family heritage pie collection. My brain started knocking around the idea of creating a collection of my own favorite pies. Hmmmm…. The last of my “Pumpkin Pie Possibilities”, this one is laced with light gingery tang and crowned with silky smooth pumpkin.

Prep Time: 20 Minutes | Cook Time: 1 Hour 15 Minutes | Yield: 8-10 servings | Difficulty: Moderate

Ingredients
The Sauce-Cream Cheese Layer
2/3 cup Sugar
4 tsp Cornstarch
1/3 cup Candied Ginger, very finely diced
2 tsp Flour
8 oz Cream Cheese
1/3 cup Heavy Cream
2 tsp Vanilla

The Sauce-Pumpkin Layer
3/4 cup Sugar
2 Tbsp Cornstarch
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Freshly Ground Nutmeg
1/4 tsp Allspice
1/2 tsp Salt
1 15-oz can Pumpkin Puree
1 cup Heavy Cream
2 Eggs

The Rest-Crust
1 3/4 cups Graham Cracker Crumbs ;)
1/4 cup Sugar
6 Tbsp Butter, melted

Preparation Instructions
Graham Cracker Crust
1.  Combine crumbs, sugar and butter. Press into the bottom and sides of a 9 ½” deep dish pie plate. Place in the fridge to chill.

Cream Cheese Layer
2.  In a small bowl, combine the sugar and cornstarch in a bowl and set aside.

3.  Dice the ginger adding the flour to ensure the ginger doesn’t stick to the knife and mixes evenly into the filling. Set aside.

4.  With an electric beater or food processor, mix the cream cheese and heavy cream until smooth. Add the sugar/cornstarch mixture, ginger, vanilla and mix until combined. Don’t over beat.

5.  Take the pie plate out of the fridge and pour this cheesecake filling over the crust. Place back in the fridge to chill.

Pumpkin Layer
6.  In a medium bowl, whisk the sugar, cornstarch, cinnamon, ginger, nutmeg, allspice and salt.

7.  Add the pumpkin, heavy cream, eggs and gently whisk just until combined.

8.  Take the pie plate out of the fridge and pour the pumpkin filling over the cheesecake filling. Not quite all the filling will fit, all but about 1/2 cup depending on the pie plate.

9.  Bake at 350 for 15 minutes then place a foil crust shield over the edges of crust. Continue baking for 55-65 minutes or until the pie is set but still wobbles in the center when jiggled.

10.  Cool to warm and serve or once cooled completely, chill and serve cold.

;) Graham Cracker Crumbs—Equivalent to about 12 rectangles or 24 squares of crackers.

Dish Designer
• Exchange cream for half and half or evaporated milk.
• Candied ginger is sometimes called crystallized ginger.
• Exchange cinnamon, ginger, nutmeg and allspice for 2 ¾ tsp of pumpkin pie spice.
• Exchange allspice for cloves.
• Bake extra pumpkin filling in a small ramekin or oven proof dish.

Inspiration—My niece, Rachel Grover

SaucyCuisine.com
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