Pork Tenderloin With Apples

Pork Was Made For Apples!

The sweet tart flavor of apples were made for the rich taste of pork so we often cook a pork tenderloin as a fast supper.  All you need is one saute pan to create this luxurious meat dish. Serve it with mashed potatoes and our Braised Red Cabbage for a German take on dinner.

pork tenderloin with braised Apples

Two Food Nuts Pork Loin with Sauteed Apples:

Pork Tenderloins come in all sizes but we choose one that will serve the two of us.  If you are making this for a family, you can generally feel comfortable serving 1/2 a small loin per person. If you have a bunch of hungry husbands and sons to feed as we do when our sons and grandsons are here for dinner, let us suggest buying the larger tenderloins and serving 1/2 to each person.

  • 1/2  Pork Tenderloin per person
  • salt and pepper
  • 1 Tbsp Herb de Provence per pork loin
  • 2-3 springs of fresh Thyme
  • butter and olive oil for frying (we like to use both for better browning of the meat.
  • 2 granny Smith or Macintosh apples per pork loan. Cut into slices and cored. (Peeled or not, its your choice)
  • 1/4 cup cold water or apple juice.

You need to remove the silver skin from pork tenderloin. removing silver skin Use a sharp knife to slide between the silver skin and the meat. 

Heat a large saute pan and when it’s hot, add the butter and oil. Once the butter is melted add the seasoned meat to brown on high heat.  Once the meat has browned all over, turn the heat to medium and add the sliced apples to the pan.  Add the water or apple juice. Toss in the fresh Thyme stems and cover the meat until the apples soften and the meat is tender. About 5-10 minutes depending on the size of the Pork Tenderloin.  Do not over cook. You want the apples to keep their texture and the meat to have the slightest pink blush when sliced.

pork tenderloin with braised ApplesMake it a perfect dinner with your favorite side dish.  Serve the apples surrounding the Pork Tenderloin.

Pork Loin Roast With Stuffing

Sunday Stuffed Pork Loin Roast

At our house the Sunday Roast is seldom beef.  We prefer a Pork Loin Roast . It’s always tender and juicy and the cost is so much less than Prime Rib of Beef.

Our version of this Pork Loin Roast includes a stuffing that adds tremendous flavor and creates an extra special dish.   This is our go-to Roast for company too and we think once you try it you’ll adopt the recipe.

Stuffed Pork Loin Dinner

This Stuffed Pork Loin Roast requires minimal butchering skills on your part.  Take your time and use a very sharp knife to obtain the result you need.  You will be cutting the meat in such a way as to create a flat surface to lay the stuffing on. Then you will tie the roast once again before cooking it.  So here goes. We are providing a series of photos to demonstrate how easily this is done.

TwoFoodNuts Stuffed Pork Loin Roast:

Begin by pre-heating the oven to 400F degrees. Place the rack in the middle of the oven and line a baking pan with parchment paper. There is almost no clean-up if the pan is lined!

Pork Loin Roast

Start with the bones facing down on the board and allow the knife to slide along them to begin.

Butterfly the pork loin

Your goal is to cut through the thick part of the loin to create a flat surface. You are essentially unrolling the loin with your knife.

butchering pork loin

Try to keep the thickness fairly consistent as your cut.

Pork Loin butterflied

Once the meat has been cut all the way through you’re ready to stuff it. This cut of meat is now called “Butterflied”

stuffing the pork loinSeason the meat with salt and pepper. Then spread the stuffing evenly over the open loin. Do not put stuffing within 1 inch of the end of the meat and within 2 inches of the bones or it just squeezes out when you roll it. Roll it up gently.

The Stuffing:

You can use your own stuffing recipe here. You can do bread with herbs and chopped apples, or you can do as we do and use a ready made turkey stuffing and add dried cranberries. We like the taste of “Stove Top Stuffing and its so easy to prepare. You decide what you want to stuff with.

Pork Loin with Stuffing

Once you have rolled the loin up, using white kitchen twine, tie it to hold it together. If you have never tied meat as the butcher does, then just bring the string under the roast and tie a knot between each of the bones. We do this technique often so we use the butcher method. It doesn’t matter how it’s done just as long as it holds the roast for cooking.

pork loin roast tied

The stuffed Pork Loin Roast is ready to roast.  Place it in the 400F degree oven and allow to cook at this temperature for the first hour. Then turn to 350F for the remaining time.  This will give you a nice crisp exterior and a juicy succulent interior. Cooking time will depend on the size of the Pork Loin Roast. We use a meat thermometer to be sure the roast is fully cooked to 160F degrees internal temperature.  The Government of Canada has excellent food safety information about cooking and storing meat. Read it here!

Stuffed Pork Loin Dinner

All that’s left is the eating! Enjoy your stuffed Pork Loin Roast with all your favorite accompaniments! Today we served potatoes with butter and parsley as well as a Winter side salad of Broccoli, Kale and Brussels Sprouts. A little Cranberry sauce completes the Stuffed Pork Loin Roast!

 

Kohlrabi and Carrots

Creamed Kohlrabi and Carrots, Yum!

Not many people know how to cook Kohlrabi.  It’s not some strange tasting thing, but it does look a bit unusual. Kohlrabi is in the turnip family and has a very mild taste. It’s a very crisp veg when used raw but tender when cooked.  Here we paired it with carrots in a cream sauce. It actually makes a nice change from potatoes as the accompaniment to our Easy Roast Chicken.

white and purple kohlrabi varieties

If you try this recipe and like it you can thank Elfie’s mom!  This may be an old fashioned way of serving this much under-used vegetable but one that needs to be in your recipe box.

Creamed Kohlrabi (1)

TwoFoodNuts Creamed Kohlrabi and Carrots:

  • 3 Kohlrabi peeled and cubed into 1/2 inch cubes
  • 3 carrots peeled and cubed into 1/2 inch cubes
  • 1 low sodium chicken stock cube
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 and 1/2  to 2 cups milk (the sauce should be creamy not gloppy)
  • 1/8 tsp grated nutmeg
  • Pepper to taste.

Kohlrabi peelCook’s Tip: You must take a thick peel off to get to the crisp white flesh.  We use a knife to peel them.   Salt the dish once the vegetables are cooked and in the finished sauce. The stock cube can add enough salt.

Once the vegetables are cut into 1/2 inch pieces, place in cold water with the stock cube and boil in gently boiling water unto the kohlrabi is tender.  We can’t tell you exactly as they can be very crisp if fresh and somewhat softer if not so fresh. You want them to keep their shape but be just tender.

While the veggies are cooking, make the sauce in a non-stick saucepan large enough to hold the sauce and the cooked veggies. Place the butter and flour into the saucepan and heat gently to melt the butter into the flour.  Once it is smooth, whisk in 1 & 1/2 cups of the milk.  Turn up the heat to medium high and allow the sauce to thicken.

If you find it’s really thick, add the remaining 1/2 cup of milk. Simmer for another minute.  Now grate in the nutmeg and a good grind of pepper.  Drain the cooked Kohlrabi/Carrot mix and stir into the cream sauce. Add the chopped parsley and taste for seasoning. Add salt only if the finished dish is a bit bland. Top the veggies with another sprinkle of parsley when serving.

Kohlrabi and carrotsJPGWe served the Creamed Kohlrabi and Carrots with our delectable Easy Roast Chicken.  No Potatoes tonight!  You should give it a try.

 

 

Cooking With Fire

Steaks In The Living Room Fireplace!

Wood Fired oven

We have a wood fired oven on the patio and it cooks the best food. We can’t use it in winter but we still want the taste of of cooking with fire. The solution is cooking in the wood-burning fireplace. We live in the country and the power can go out during bad winter weather so we kept a wood-burning fireplace as a source of heat.  The added benefit is cooking in it when you want that subtle taste that you get from the wood fired oven in summer.

Our son maintains “If you aren’t cooking with fire, you aren’t really cooking”!  We agree.  With that in mind we cooked our steak dinner in the fireplace tonight. We have fitted the fireplace with a BBQ grill that is supported by firebrick set on their side. This gives just the right height when cooking meat. We cook steak, chops and we’ve also done homemade pizza with way. The taste is fantastic!  When we prune old fruit trees, we save the cuttings for cooking.  Adding them to the fire gives the meat added flavor.

Cooking steak, is real simple:

Worchestershire Sauce and Montreal Steak Spice to marinate the meat.

seasoned ribeye steak

Season the meat 3 hours before cooking. Allow the meat to come to room temperature before grilling. This gives the best result. Charred outside, juicy and tender inside.

Cooking Method: Start your fire with hardwood  about 40 minutes before you wan to grill.  If you can get it, add the fruit wood when the hardwood has turned to embers. Once the fruit wood is mostly embers, it’s time to Grill!  Oil the grill and set in place.   When you place the meat on the grill you want the embers just off to the side below the meat otherwise it will burn on the outside before it’s cooked to perfection inside.

fire grilled ribeye steakCook the meat until you get a good char for about 4 minutes per side. Flip it over and allow to char on the other side.  Cooking time depends on the thickness of the steak. We only cook 1 to 1 & 1/2 inch thick steaks and chops. They stay juicy during the high heat grilling. Remove to a heated tray and cover with foil for 5 minutes.

cooking with fireSlice the meat. If it’s a bit too rare, pop it back on the grill on the tray for 2 minutes. Serve with your favorite side dish. Tonight we had Mushroom Crostini and Tomato Salad.  This is fabulous Steak Dinner, we both agreed its as good or better than the Keg.

BBQ Ribeye steakIf you have a wood-burning fireplace we challenge you to use it to cook your next steak. You won’t be sorry.

3 Fast and Easy Dinners

Make a Delicious Dinner In No Time!

We want to remind you that you can make fabulous dinners in under half and hour. So this weekend, pick a pasta and whip up a garlic bread side dish for your hungry family. One pasts is seafood, and two are vegetarian. None will break the bank but all will reward the crowd.

Got a bag of shrimp in the freezer? Then give this a try!  Shrimp in Rose’ Sauce

Shrimp pasta

Poor Man’s food that tastes like a million dollars! Here’s the recipe. Cucina Povera or Lemon Garlic Spaghetti

spaghetti-a-la-lemoneYour third choice can be made with jarred Pesto and frozen peas. Give it a go! Pasta, Pesto and Peas!

Pasta Pesto and peas

Add a side of our fabulous Garlic Bread!

twofoodnuts garlic bread

It’s a great way to start the weekend!

Roasted Beet an Orange Salad

A Winter Salad Dedicated To Trudy.

Our sister-in-law Trudy currently works and lives in Macau. We stay in touch each week by Skype and sometimes the topic turns to food, especially when we’ve just posted about something that isn’t easily available in Macau.  Trudy has decided that when we can send a sample of our cooking via Skype we will have reached the height of technology.  We agree!  Macau is formerly a Portuguese colony on the southern coast of China so you know there would be a few “good eats” that Trudy could Skype back to us as well!

Roasted Beet and Orange Salad

This salad is a new rendition of an old favorite.  Here we’ve added oranges, raspberries and we substituted Feta instead of Goat cheese.  We think beets taste best when slow roasted and the sharp salty taste of the Feta cheese adds to the vibrant flavors in this winter salad.  When the weather turns cold we need robust salads that include sturdy greens, healthy toppings and high flavor dressings. This Roasted Beet and Orange Salad delivers on all counts.

Lets get started. The best way to get the most out of the beets is to peel and roast them slowly with a splash of olive oil and some sea salt.  Then marinate the beets overnight for the deepest taste.

TwoFoodNuts Roaste Beet and Orange Salad:

Serves 6 to 8

For the Roasted Beets

  • 3 or 4 medium size beets peeled and sliced in 8ths
  • a drizzle of olive oil
  • 1 pinch Herb de Provence
  • Salt and Pepper to taste

Wrap the beets in foil or place into a small roasting pot.  Bake in a low oven (300 F) for an hour or until the beets are tender.

Roasting beets

For the marinade:

  • 2 Tbsp olive oil
  • 2 Tbsp Balsamic or Raspberry vinegar
  • 1 Tbsp sugar

Pour over the beets and place in the fridge overnight

Balsamic Marinade

For the Salad:

  • Greens of  your choice.  (We used a mix of Arugula and Baby Spinach) Watercress would be wonderful here.
  • Sliced navel orange pieces, a few fresh raspberries
  • Crumbled Feta cheese
  • Toasted sliced almonds
  • The roasted beets

For the Dressing:

  • 1/4 cup Olive oil
  • 2 Tbsp Raspberry Balsamic plus 1 Tbsp Red Wine vinegar
  • Or  3 Tbsp plain Balsamic vinegar
  • 1 Tbsp  white sugar
  • Salt and Pepper

Today we served the Roasted Beet and Orange Salad with Heddy’s Ham and Cheese Croissant   A roasted chicken breast and this salad would also make a great dinner!  No more boring winter salads!

Beet and Orange salad

 

 

 

Cabbage Rolls with Secret Sauce

Farm Style Cabbage Rolls.

What’s  Fall without a great big batch of Cabbage rolls?  Each year we whip up a big pan of these hearty Cabbage Rolls and eat till we burst.  We use an old recipe that was first published in the Palmer Rapids cook book. It’s a culmination of recipes from all the ladies in the town. This one certainly stood out as one of the very best and it’s a Family Tradition at our house.  Elfie’s aunt Iona, then her mom and now the TwoFoodNuts have adopted and adjusted the recipe to make the Best Darn Cabbage Roll Recipe Ever!

Farm style Cabbage Rolls

One of the best things about food like this is you can make a ton of it and it tastes as good or better when it’s been frozen. So, one mess and many meals is a great solution to busy lives.  Besides just because life gets crazy doesn’t mean we can’t eat well.  We serve our cabbage rolls with a chunk of crusty bread slathered in fresh butter.  You really don’t need anything else!

TwoFoodNuts Cabbage Roll Filling:

  • 1 large Savoy Cabbage (this is the curly Cabbage rather than the smooth type)
  • 1 Pound ground Beef
  • 1 Pound ground Pork
  • 1 large onion finely chopped
  • 1 and 1/2 cup minute rice or other instant rice
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1 tsp Sirrachi Sauce (optional)
  • 2 eggs
  • 1 cup of the Secret Sauce
  • Bacon slices sufficient to cover the entire top of the Cabbage Rolls.

Two Food Nuts Secret Sauce:

  • 1 large can Tomato Juice
  • 1  680 ml can of Spaghetti Sauce (this is about 24 oz or 3 cups ) Harry uses Hunts Extra Spicy
  • 1 bottle Pasata (this is pureed tomatoes)
  • 1 cup brown sugar
  • Juice of 1 large lemon
  • 2 garlic cloves minced
  • 1/2 tsp salt and 1/2 tsp ground pepper
  • 1 red chili, seeded and minced (Optional but oh so good).

Cooks Tip:   This is a big job, but being organized is the best method. We remove the cabbage leaves first, then make the sauce, and finally assemble the filling.  Now you have all the parts of the recipe ready to go.  The actually rolling takes very little time.

Using a very sharp knife, cut around the core of the Cabbage. Place the Cabbage into the microwave for 5 minutes. Peel off the softened leaves and reserve. Repeat this process until you have 18 leaves.  Cut the heavy rib off on each piece of Cabbage to make it easier to roll.

remove rib

Make the sauce and set aside.  Then, in a large bowl, place all the filling ingredients and mix well.  Once all is incorporated, its time to Rock and Roll!  Set the oven to 350F

 

filling the cabbage leavesPlace the filling at the core end of the Cabbage leaf and roll away from yourself to encase the filling.

folding the cabbage leavesNow fold the sides towards the middle and continue to roll into a tight packet. No need to use tooth picks, just place the roll with the seam side down in the roasting pan. Continue until all Cabbage Rolls are in the pan.

cabbage rollPour the Secret Sauce over the Cabbage Rolls and lay the bacon evenly over the entire roasting pan.  It will seem like too much sauce, but the rice is raw and will absorb a great deal of the liquid. By the time the Cabbage Rolls are fully cooked there will be just enough sauce to serve. (If you are short on sauce, just add a bit of water).

Cover with a lid or 2 layers of tin foil.  Place the pan in the center of the oven and cook for 2 -3 hours or until the cabbage is very tender and the sauce is somewhat reduced. The bacon will not be crisp but the fat will all be rendered out making the sauce very rich tasting. The bacon also imparts a slightly smokey taste to the Cabbage Rolls. You can discard it once the cabbage rolls are cooked, but we eat it.

Oven Ready Cabbage rolls

We are so pleased to share this family recipe with you. We hope you’ll give it a try. We know you’ll be delighted with the outcome. Pick a rainy day and Rock and Roll!

 

Farm style Cabbage Rolls

Braised Rabbit

Braised Rabbit By Elfie’s Oma!

My Grandmother made the most delicious braised rabbit I have ever eaten. It was a dish that was served on special occasions instead of roast beef or ham. We all loved the subtle taste of the lean meat with the savory gravy that Oma created out of the aromatic vegetables she added to the pot.

When I had a child of my own, my mother would often re-create the dish for us. We didn’t tell my son that we were having Rabbit because you know how kids react to new foods. One Sunday we were at the table and mom brought out the big platter with the 2 braised rabbits on it. My sweet little son, remarked, “Wow, Grandma that chicken sure does have a lot of legs”!  We all laughed and he ate three pieces before declaring this was the best chicken he’d ever eaten.  Sorry Justin!

Most supermarkets don’t sell Rabbit all the time, so today when we were out picking up a few things I got very excited to discover the find! Harry doesn’t always understand my outbursts of sheer joy in the grocery store.  I think I embarrassed him when I yelled out, “Oh look they have Rabbit”! To me it was a real score.  Rabbit is a low fat meat and sustainable to produce. Everyone should try it.

If you have the good fortune of finding a fresh Rabbit (frozen tastes very different) grab it and give this a try. You may just discover a new favorite food.

Fresh whole rabbit

TwoFoodNuts Braised Rabbit:

  • I fresh rabbit
  • 1/4 cup olive oil
  • Salt and Pepper to taste
  • 1 large carrot cut in chunks
  • 3 celery sticks cut in chunks
  • 2 garlic cloves peeled and sliced
  • 1 onion cut into chunks
  • 10 sprigs fresh Thyme
  • 5 sprigs fresh Parsley
  • 3 Bay leaves
  • 4 cups water
  • 1 Knorr chicken stock cube
  • 1 tablespoon Herb de Provence
  • 2 Tbsp flour and 1/4 cup cold water
  • 1/4 cup cream

Cut the rabbit up into pieces.  You may need a cleaver to cut through the bones. Remove the legs first, then section the meat from tail to shoulder in 3 inch wide pieces.

Rabbit pieces

Season with the salt and pepper. Add the oil to a heavy pan and brown the pieces of meat.

Browning the Rabbit

Once the meat is golden brown tumble the vegetable pieces over the meat and add the herbs.

Braise the Rabbit

Dissolve the stock package in the water and pour it over the pan contents. Now braise the rabbit for up to two hours at 300F in the oven.  The meat must be tender to a fork in order to be fully cooked.

Thicken the broth with flour and water.  (2 Tbsp flour to 1/4 cup cold water). Mix the flour and water on a jar fitted with a tight lid and shake to create a smooth slurry.  Stir into the broth over medium high heat and cook until the broth turns to a gravy.

We love to serve the Braised Rabbit with homemade Gnoochi.  Michael Chiarello has an excellent recipe that we use for the Potato Gnocchi  It’s a bit of work to make Gnocchi but the end result is light-as-air pillows to hold the gravy from the Braised Rabbit.

Elfie's Oma

We hope that Oma’s  recipe is a hit with your family!          

We have to go now and indulge in the memories and flavors of this family heritage dish. 

luv you

We love you  and miss you Oma!

 

 

Katharina Kramer is Elfie’s Grandmother.

 

Rouladen – German Beef Rolls

Making Rouladen With Friends!

Delicious Rouladen

Our friends Paul and Lynda were over for dinner when we served our version of Rouladen.  They just loved the meal and asked if Harry and I could do a cooking lesson so they could learn how to make this traditional dish. We were more than happy to share a very old family recipe with them. The best part was they came over to cook and we all got to sit down to a lovely meal together.  There’s nothing like cooking with friends and family!

German Beef Meat Rolls

Harry and Paul did the meat prep. Guys love that sort of thing.

rouladen cut of beef

This is how the Beef looks before you season it with the Mustard, Bacon and Pickle.

TwoFoodNuts Rouladen recipe:

Each Rouladen is one serving.

We like to make them 8 at a time and freeze the leftovers for a fast week night supper.

  • 8 slices of round steak cut for Rouladen
  • 1/2 cup quality grainy mustard
  • 8 slices of streaky bacon
  • 8 small dill pickles
  • 2 packages Knorr roast gravy mix ( this is one of those off the shelf ingredients that gives an excellent result)
  • 5 cups water
  • Pepper  (there is no salt added to this recipe as the bacon and the gravy mix are salty enough)

Lay the beef slices on a plastic cutting board, spread with a tablespoon of mustard.  Lay on a slice of bacon.  Place a small dill pickle at one end of the meat and roll up. Secure with a skewer. Brown the rolls in a heavy skillet on the stove top.  They should be browned all around.

Braised Rouladen

Once the Rouladen are browned, combine the gravy mix and water.  Pour it over the meat. Cook it on the stove top until the gravy thickens slightly.  Now place the pan in the oven at 350F till tender.  This should take from 1-1 1/2 hours.  The gravy mix is not traditional but it gives an excellent result without fuss.  It’s Ok to add an ingredient that is ready-made provided its good quality.

 

Delicious Rouladen

We served the Rouladen with Mashed Potatoes and Aunt Iona’s Wax Beans with cream.  Spatzle or Potato Gnocchi pair equally with this rich meat dish.

Scalloped Potatoes A La TwoFoodNuts.

Scalloped Potatoes Reach Super Stardom.

Most people don’t really think that Potatoes are particularly special or healthy.

So it’s a surprise for many to discover one medium potato (5.3 oz) with the skin contains:

  • 45 percent of the daily value for vitamin C
  • More potassium (620 mg) than even bananas, spinach, or broccoli;
  • 10 percent of the daily value of B6
  • Trace amounts of thiamine, riboflavin, folate, magnesium, phosphorous, iron, and zinc

…and all this for just 110 calories and no fat, sodium or cholesterol.

Our Scalloped Potato recipe takes this nutritional powerhouse and turns it into the star of your dinner.

Scalloped Potatoes

We love to make this dish when we have company because it can be assembled a few hours before the guests arrive and it bakes in the oven without supervision till the rest of the meal is ready.  Please note, this is a high fat recipe.  When we make it we pretend we’re French because the French love anything with cheese and cream. We only make this on special occasions, so go ahead and indulge every now and again.

TwoFoodNuts Scalloped Potatoes:

Serves 6 people

  • 6 medium Yukon Gold Potatoes, or other thin skinned white potatoes (do not use Baking Potatoes)
  • 1 cup grated Gruyere cheese (you can substitute Swiss Cheese)
  • 2 and 1/2  to 3 cups  of 35%whipping cream  (you can go as low as 18% cream to save a few calories)
  • Salt and Pepper

Use an open casserole dish that is about 6 by 9 inches or a deep round dish such as the one below that will allow at least 4-5 layers of potatoes.

cooking tools

Using a Mandolin (see above), slice the potatoes to 1/8 inch thick (no need to peel if the skins are nice and thin).  Grate the cheese on the course side of a box grater.  Divide the cheese in half.  Begin by layering the potatoes in a single layer in your pan. Lightly salt and pepper the layer and sprinkle just a pinch of cheese over the potatoes, continue in this manner until you’ve used all the potatoes.  Finish with the remaining 1/2 cup of the cheese. Pour the cream over the dish and it’s ready for the oven.

scalloped Potatoes

We bake the dish at 300F so the potatoes soften and the cheese turns into a golden crust.  The exact baking time will vary depending on the size of the casserole but it should take about an hour to bake completely. We test with a knife after about 45 minutes of baking. The tip of the knife should go right through the layers easily when its done. Don’t rush it if the potatoes aren’t nice and soft!

Serve with your favorite meat or seafood. We love these potatoes with a succulent piece of Roast Chicken, or a thick juicy Pork Chop, but it works equally as well with a slice of Salmon or a Steak.

Celebrating Carrots

Rosemary Honey Glazed Carrots!

When we think of vegetables, we don’t automatically think about how much we love carrots.  They have been categorized as something ordinary, something you just have in the fridge and have to use up. But in fact they are something special.

Rosemary and Honey glazeed CarrotsI’m going to suggest that you will want to celebrate this beautiful, sweet, underrated vegetable once  you try our recipe for Rosemary and Honey glazed carrots. I’m going to bet that your children will even ask for seconds once they try carrots prepared this way.

The method used to prepare these carrots is a bit different from the usual way of boiling the flavor right out. When we prepare the carrots, they retain their color and their flavor. Even Buggs Bunny would agree!

There’s one thing that we’d like to express about carrots. Please don’t use those little carrots in the bag!  They are “machined” from whole carrots.  The outer part and all the nutritional layers are peeled off in the process.  They are also soaked in Clorine to maintain freshness.  We recommend using whole fresh carrots. You don’t even need to peel them!

Vegetables are a necessity for good health and preparing them in ways that preserve the vitamins is always best. You’ll be surprised at how flavorful this dish is and its largely because we don’t loose it all in the preparation.   Carrots are a Super-food. Dr. Ann Carrots nutritional value.

Here’s our Two Food Nuts Recipe.

  • One bunch fresh carrots, we prefer those with the tops intact
  • 3 fresh Rosemary springs (2 for cooking, 1 for garnish)
  • 2 tablespoons butter (we have not used margarine and do not recommend it)
  • Water
  • 2 tablespoons liquid Honey
  • Salt and Pepper to taste.

In a shallow skillet, place the carrots that have been sliced in half lengthwise, add enough water to come half way up the carrots.  DO NOT COVER.   Add the salt now.  Top with the butter and 2 of the  Rosemary sprigs.  Turn the heat to high and bring to a boil.  Then reduce the heat to medium, cover with a lid and continue to cook until the carrots are barely crisp tender. This only takes a few minutes.  Remove the lid and turn the heat to high just to evaporate the remaining water. Once again, just a few minutes. Remove the Rosemary and drizzle with the Honey.  Add Pepper as desired.

two food nuts rosemary and honey glazed carrotsThe end result will be Carrots that are tender not limp, the sweetness of the vegetables is further enhanced by the Honey, plus the Rosemary adds a deep earthiness to this already earthy vegetable. No need to add butter either, its been cooked right into the carrots.

Now eat your veggies and ask for seconds!