Tag Archives: #easycooking

Curried Carrots

  • 1 pound of carrots, cut into coins or sticks
  • 2 tbsp butter or olive oil
  • Salt and pepper
  • ¼ cup orange juice (from 1/2 an orange)
  • 2 tsp curry powder (use more or less depending on preference)
  • ½ brown sugar
  • ½ cup water
  • 1 tsp parsley, finely chopped
  • ½ tsp garlic powder
  • 1/2 fennel seed or celery seeds (optional)

In a large skillet add the carrots and water. Cook the carrots on medium high until you can pierce them easily with a fork. Add the rest of the ingredients except for the parsley to the pan and cook on medium low until the carrots are al dente and the glaze coats them. If the glaze starts get too thick, add a little water a tablespoon at a time and reduce the heat to low. Add the parsley and fold in.

If needed, add additional seasoning at this time.


You can add dried cranberries or golden raisins, or swap out some of the carrots for parsnips.

Substitute olive oil or coconut oil for the butter.

Stuffed Portobello Mushrooms

2 portobello mushroom caps, stems and gills removed
3/4 cup prepared dressing, or enough to fill both (leftover stuffing/dressing works wonderfully)
1/4 cup shredded cheese (I love using a colby cheddar mix), plus more for topping
1 green onion, diced
2 tablespoons olive oil
3 tablespoon balsamic vinegar (optional, but recommended)
Salt, pepper, and poultry seasoning, if desired

Preheat oven to 350F.

Combine stuffing and cheese in a small bowl. Add additional seasoning if needed. Keep in mind that the cheese will add additional salt as it melts.

Brush the tops (curved side) of mushrooms with olive oil and place in a baking dish, top side down. Lightly brush the bottom edges the cap (now facing up) with the oil.

Fill the caps with the stuffing and cheese mixture, and drizzle with balsamic vinegar. Sprinkle with remaining cheese.

Bake uncovered for 10-12 minutes until mushroom is tender.

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