Tag Archives: baby carrots

Herbes de Provence

Inspiration is everywhere. It’s funny how the packaging of certain items catches the attention and often sells the product. I’m a sucker for clear containers, unique shapes, and the recycle  i.e. how am I going to reuse this. As I browsed the aisles at Marshalls last week looking for home decor this and that,  my eyes zeroed in on a striking bottle of  Herbes de Provence. Herbes de Provence have captured my culinary attention for awhile, but the actual investigation of these Mediterranean herbs coming together to create an aromatic and delicious addition to meat, fish, pasta, and vegetable dishes is a recent discovery.

herbes de provence

The aroma is a combination of sweet and bold, and the combination of dried savory, oregano, thyme, marjoram, basil,  rosemary, and the herb de résistance, lavender, is gorgeously delicious.  Organic food grade lavender is a premium ingredient of higher quality used for cooking and baking purposes.  Available from LL Farm on Etsy.

organic dried lavendervia

Herbes de Provence

Ingredients

2 Tablespoons dried savory

2 Tablespoons dried oregano

2 Tablespoons dried thyme

2 Tablespoons dried marjoram

2 Tablespoons dried basil

2 Tablespoons dried rosemary, crushed

2 Tablespoons dried lavender, crushed

 

Directions

Mix all ingredients together. Place in airtight container for storage.

herbes de provence seasoned vegetables

This recipe to test the taste proved to be the perfect choice to showcase the marriage of sweet and bold.

Herbes de Provence Pot Roast with Vegetables

Ingredients

3 lb.  beef roast

8  red potatoes, gently washed and halved

1 package baby carrots

1 cup beef broth

½ cup dry white wine

1 stick butter, cut into tablespoon pieces

2 Tablespoons Herbes de Provence

1 teaspoon Kosher coarse salt

1 teaspoon fine black pepper

Directions

Preheat oven to 350°F.  Place beef roast in roaster pan, layering  potatoes and carrots on sides of roast. Sprinkle vegetables with Herbs de Provence. Season roast with coarse salt and fine black pepper. Pour beef broth and white wine into roaster. Top red potatoes and baby carrots with butter pieces. Cover with lid and place in oven. Bake for 3 hours or until tender.

pot roast

 

Enjoy!

 

 

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Sunday Afternoon Pot Roast

A St. Patrick’s Day Sunday afternoon is as good a time as any to debut one of my Christmas 2012 presents.  The cobalt blue Tramontina 5.5-quart cast iron Dutch Oven was specifically asked for with preparing a Sunday Afternoon Pot Roast in mind.

Tramontina 5.5-quart cast iron Dutch Oven with bonus trivet

 

On most levels there is nothing extra special or difficult about a recipe for cooking beef pot roast. Beef roast, carrots, potatoes- just your average ho-hum home cooking, right?  Wrong!

dutch oven

Seasonings, fresh herbs, onions, garlic, vegetables, and an opportunity to show off  a new cobalt blue dutch oven debunk that culinary myth. Chopped onions and minced garlic sauteed in both Canola oil and butter create a prime seasoning foundation for the bay leaf and fresh parsley to give their unique flavor to.

Sunday Afternoon Pot Roast

pot roast ingredients

 

Ingredients

1 Tablespoon  pure Canola oil

1 Tablespoon butter

3 lb. beef chuck pot roast

1 Tablespoon minced garlic

¼ cup fresh parsley, chopped

1 bay leaf

1½ cups water

1  teaspoon coarse Kosher salt

1 tsp. fine black pepper

6-8 small potatoes, halved

1 lb. baby carrots, cut and peeled

 

Directions

Heat pure Canola oil and butter in Dutch oven over medium heat. Saute onion and garlic in Dutch oven until tender.

onions and garlic

Add beef roast; season with salt and pepper and brown on all sides.

seasoned beef roast

Add the parsley, bay leaf,

baby carrots onions and parsley

carrots and potatoes.

beef roast

Add water and stir to blend.

beef roast

Cover and reduce to low heat; cover. Cook for 2 hours. Remove bay leaf before serving.

cobalt blue cast iron dutch oven

Enjoy!

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The Holiday For Carrots Recipes Post: Paula Deen Grandma Heirs’ Carrot Cake & Glazed Carrots With Orange & Ginger

Carrots- it’s your holiday time to shine.  I know I associate the carrot with Easter dinner.  I have posted these recipes before in separate posts,  but thought it would be so much easier to consolidate them into one Easter dinner recipes post.  Holiday weeks can be so hectic, and who doesn’t appreciate a little convenience?   These  two recipes are delicious, make a beautiful presentation, and are Easter dinner and dessert appropriate.

homemade carrot cake

Grandma Hiers’ Carrot Cake

carrot cake ingredients

 

Ingredients

Butter, for pans

2 cups all-purpose flour, plus more for pans

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

 

Directions

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

shredded carrots

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

carrot cake batter

Pour into pans.

Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

cream cheese frosting

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.

Stir in the nuts. Spread frosting on top of each cake layer.

Stack the cakes on a serving plate and serve.

 

Glazed Carrots With Orange & Ginger

glazed carrots orange and ginger

Side dishes, desserts and recipes for Easter Sunday dinner are becoming part of the discussion rotation here at Places In The Home.  Traditional holiday favorites take center stage on the menu, but I like to bring something new to the holiday feast.  I found an impressive glazed carrots recipe in one of the many magazines I subscribe to and was ready to go(or so I thought).  Wouldn’t you know it, when I am ready to further investigate the ingredients and prep directions I can’t find the magazine.  Who am I kidding?  I can’t even remember which magazine the recipe was in.  I’m learning to immediately write down the name of the magazine, site or book items of interest are found in.  That did not happen in the case of the missing glazed carrots recipe, so I winged it from part memory, part personal tastes.  Here’s what I came up with.

glazed carrots

Ingredients

1 pkg. baby carrots

2 tablespoons butter

2 tablespoons orange marmalade

1 tablespoon brown sugar

½ teaspoon salt

2 teaspoons ground ginger

1/3 cup  orange juice

zest of one lemon

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley leaves for garnish (optional)

 

Directions

Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.

baby carrots

Reduce heat to medium low, add lemon juice and  cover.  Cook until carrots are tender.  Taste to determine if you want to adjust the seasonings. I like to add the parsley and one additional squeeze of lemon to the pan to allow it to “soften” for approximately 1 minute.  Serves 4.

Enjoy!

 

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Glazed Carrots With Orange And Ginger

Side dishes, desserts and recipes for Easter Sunday dinner are becoming part of the discussion rotation here at Places In The Home.   Traditional holiday favorites take center stage on the menu, but I like to bring something new to the holiday feast.

carrots in a basketvia

I found an impressive glazed carrots recipe in one of the many magazines I subscribe to and was ready to go(or so I thought).  Wouldn’t you know it, when I am ready to further investigate the ingredients and prep directions I can’t find the magazine.  Who am I kidding?  I can’t even remember which magazine the recipe was in.  I’m learning to immediately write down the name of the magazine, site or book items of interest are found in.  That did not happen in the case of the missing glazed carrots recipe, so I winged it from part memory, part personal tastes.  Here’s what I came up with.

glazed carrots with orange and ginger

glazed carrots recipe

 

Glazed Carrots With Orange & Ginger

Ingredients

1 pkg. baby carrots

2 tablespoons butter

2 tablespoons orange marmalade

1 tablespoon brown sugar

½ teaspoon salt

2 teaspoons ground ginger

1/3 cup  orange juice

zest of one lemon

1 teaspoon freshly squeezed lemon juice

Chopped fresh parsley leaves for garnish (optional)

 

Directions

Combine all ingredients except lemon juice and parsley in saucepan. Bring to a boil, stirring to incorporate all ingredients together.

oranges

Reduce heat to medium low, add lemon juice and  cover.  Cook until carrots are tender.  Taste to determine if you want to adjust the seasonings. I like to add the parsley and one additional squeeze of lemon to the pan to allow it to “soften” for approximately 1 minute.  Serves 4.

Enjoy!

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