We have enough demands in life, don’t you think? Everyone that I know is running high on “to do” and short on time (and maybe patience). Sometimes we have to start making demands of the things in our life. Today, I demanded that dinner be quick, easy and comforting. It is darn cold around here and I can’t tolerate for one of these demands not to be met.
Luckily, dinner met all of my specifications. I chopped up everything and put it in the crockpot this morning. I had red corn in the freezer from a case that I processed and froze over the summer. I also put in a jalapeño to add a little bit of spice. If you like more spice, you can add more jalapeño than this (or leave the seeds in). If you don’t like it you can leave it out. When we got home from my daughter’s dance class, I added the butter and cream. Continue reading “Undemanding Chowder”
Everyone loves carrots. My family has a recipe for scalloped carrots that we have used for years and enjoyed. This is a homey recipe with lots of sliced carrots, thyme, pepper, milk and cheese sprinkled over the top. When baked, it is a warm, welcoming treat! I serve it with baked chicken or fish, but it is tasty alone as a vegetarian dish.
- 6 large carrots - rainbow carrots can be used and are delicious!
- 1 finely diced onion
- 1 cup milk
- salt, pepper
- 2 teaspoons thyme
- 1 tsp. garlic
- 1/c cup cheddar, finely shredded
- 1/2 cup parmesan, finely shredded
- 1 tablespoon flour
- Heat oven to 400 degrees
- Grease glass baking dish (I use a standard pie dish)
- Slice carrots, thinly and put in bottom or dish
- Pour milk over the top of the carrots
- Stir in flour
- Add a couple of pats of butter to milk and carrots
- Add salt, pepper, garlic, thyme
- Cover the top of the carrots with shredded cheeses
- Sprinkle a little more thyme on top
- Bake for 20-30 minutes until cheeses are bubbling and carrots are tender
Copyright 2007 - 2012 Tanya Jolly & Sally Stevens