Sunday, April 25, 2010

Read Up & Eat Up for April 18-24, 2010

Last week's best in recipes and foodie news on the web.


MENTAL FLOSS
Now you don't have to wonder what makes an egg roll different from a spring roll.


JERSEY GIRL COOKS
Lisa bakes a manly chocolate cake for her hubby. There's Guinness in the cake batter! 


THE LIFE & LOVES OF GRUMPY'S HONEYBUNCH
Breakfast Bruschetta.  I wish I had thought of that first.  


MORE THAN BURNT TOAST
You can make pesto out of more than just basil. Celebrate the arrival of spring with a grilled cheese sandwich slathered with asparagus pesto.


***PICK OF THE WEEK***
ALTERNET
The Campaign for Fair Food strives to ensure that farmworkers receive living wages for their backbreaking labor. Farmworkers in Florida are paid a mere 45 cents for picking a bucket of tomatoes.  A day's pay is around $50, a rate that has not changed significantly since 1980.  Read this to learn more about The Campaign for Fair Food.

Saturday, April 3, 2010

Sweet Roasted Carrots with Coriander & Mint

I have serious memory issues before 10 am if I haven't been fully caffeinated with a couple cups of coffee.  That's why I can't remember the source for this recipe, other than that it was in a home and garden magazine which I leafed through while waiting at the dentist's office for an early morning appointment a few weeks ago.  If you happen to know the origin of this recipe then please share so that I can give credit where credit is due because these roasted carrots were delectable, with just enough butter to luxurious and just enough mint to be sweet.

Sweet Roasted Carrots with Coriander & Mint
printer friendly recipe

8 carrots, peeled and trimmed
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
1/2 teaspoon sugar
1/4 teaspoon kosher salt
small handful of mint leaves

Preheat the oven to 375 degrees.

Melt the butter in a small bowl in the microwave.  Stir in the coriander, salt and sugar.

Slice the carrots in half lengthwise.  Arrange in a single layer on a baking sheet.

Pour the butter mixture over the carrots.  Turn the carrots to coat evenly in the butter.

Roast for 20-25 minutes or until tender and gently browned in places.

Place carrots on a platter and garnish with the mint leaves.

Serves 4.

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