I did it again! I managed to make a meal from odds and ends around the house! Man, this should become a reality show cooking challenge. I am on to something.
I am a meal planner and enjoy looking forward to my next meal. Perhaps this is a little unhealthy at times, but this is my thing. Last night I couldn't think of what to eat or where to go to eat if all else failed. I just wasn't inspired. We had a little leftover chicken, some salami, a few old vegetables and some herbs remaining from past menus. My leftover cabbage was sautéed with butter, a few greens onions, salt and ground pepper. The chicken was cut into smaller pieces and thrown in our cast iron skillet with slices of salami to spice things up. The carrots I forgot to take to lunch this week were tossed with apple slices in a mix of olive oil, cider vinegar, honey, rosemary and roasted to round out the meal. They were a delicious and modernized take on the orange-glazed carrots my mom used to make for us as kids. Hooray for scraps!
From: http://munchinwithmunchkin.com
- 1 lb baby carrots, peeled and tops removed
- 1 apple, cored and sliced
- 1 T olive oil
- 1 t fresh rosemary
- ¼ cup apple cider
- 1 T honey
- salt and pepper to taste
Preheat oven to 400 F
In a large bowl toss carrots and apples in olive oil and rosemary. Sprinkle with salt and pepper. Transfer carrots and apples to a medium roasting dish and pour apple cider over top. Cover with foil and roast for 15 minutes. Remove foil and drizzle carrots with honey. Cook uncovered for 30 minutes, until carrots are tender and liquid has reduced. Serve warm, drizzled with sauce.
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