I recently saw these honey roasted carrots and cheese biscuit recipes in a magazine and I tried both of them.
I particularly liked the carrots. When I made them, I didn’t have any orange juice on hand so I used lemon juice. Next time I make it I will try using maple syrup instead of the honey. They reheat well. The recipe suggested halving the raw carrots and slicing them into strips, but I simply sliced them into bite-sized pieces.
The cheese biscuits were tasty and I gave some to my friend Brenda Eyre and her daughter, Amber, to taste test. Brenda thought chives would have been a good addition and Amber suggested cooked and chopped bacon. They suggested having some garlic butter on hand when serving them. They both liked the consistency and rated them a 7 out of 10.
I preferred to let them cool for a minute or two, but they are fine when served cold, too. I refrigerated them with a paper towel just under the lid of the container to prevent them from becoming soggy. I also found that using the packaged and grated Tex Mex cheese in place of the suggested cheeses added more flavour.
I really like onion rings but sometimes find them a bit greasy, so I was happy to find this recipe for baked rings. I found it in an article explaining how important turmeric is as an allergy easing compound. I have not tried them yet but certainly intend to this week.
Please continue to send me your acts of kindness and thanks to those who have. This week my adopted ‘grandson’ Colton – who is very tall – hung some things up for me. A young boy (I asked – he is 10) stood and waited until an elderly man got his groceries loaded in his car at Food Basics and took his cart back to the store for him. A reader who walks with a cane told me she was standing in line at the bank and two people told her to go ahead of them.
Honey Roasted Carrots
- 2 lbs. carrots
- 3 Tbsp. butter
- 2 Tbsp. honey
- 1 Tbsp. orange juice
- 1 clove garlic
- ¼ tsp. salt
Preheat oven to 400. Peel and trim carrots. Cut in half and then into sticks or into bite sized pieces. Melt butter and mince the garlic.
Mix glaze ingredients together well and toss carrots in it. Bake for 45 minutes.
Cornflake Crusted Onion Rings
- ¼ cup water
- ¼ cup cornstarch
- 1 tsp. turmeric
- 1 tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. pepper
- 2 cups cornflakes
- ½ cup flour
- 1 large onion, sliced
Preheat oven to 425. Separate the onion slices into rings. In a large bowl whisk the first 6 ingredients together until combined. In a food processor pulse the cornflakes and flour into fine crumbs. Dredge the onions in the cornstarch mixture and then the cornflake mixture.
Transfer to a parchment lined baking sheet. Bake for 15 minutes, turning over at the halfway mark.
Cheese Biscuits
- 1 cup water
- 2 Tbsp. butter
- ½ tsp. salt
- 1 cup all-purpose flour
- Dash of cayenne pepper
- 4 large eggs at room temperature
- 1 ¼ cup shredded Swiss or Gruyere cheese
- 1 Tbsp. Dijon mustard
- ¼ cup grated Parmesan cheese
In a large saucepan bring the water, butter, salt, and cayenne to a boil. Add the flour all at once and stir until a soft ball forms. Remove from heat and let stand for 5 full minutes. Preheat oven to 425.
Add the eggs, one at a time, beating well after each addition. Continue beating it until smooth and shiny. Stir in the mustard and Gruyere cheese.
Drop by one-inch balls on to greased baking sheets. Sprinkle with the parmesan cheese. Bake until golden brown, about 15 to 20 minutes. Serve warm or cold.
HINT: When cleaning windows mix 1 cup of rubbing alcohol, 1 cup of water, and 1 Tbsp. of vinegar and pour into a spray bottle. Spritz and wipe with a rag. The vinegar cuts through the dust and dirt and the alcohol causes the spray to evaporate quickly so there are no streaks.
FOOD FOR THOUGHT: Life is precious; live it now!
