Tuesday, September 20, 2011

Overextended Carrots

Dear Reader,

Now that we're fully back into the swing of things with the cooler weather, the after school activities, the homework, and all the other nonsense and annoyances which seem to comprise my life these days, it's hard to be creative at dinner time.  Right?  Also I'm so frazzled that cooking up some elaborate side dish seems totally beyond the scope of my super powers.  But don't worry, because I have for you a recipe which can go on the side of just about anything.  It's delicious, it's inexpensive, you've probably got all the ingredients already, and even my kids loved it.  People of the internet, I would like for you to meet my Overextended Carrots. Enjoy.

Overextended Carrots

You will need:

Baby carrots (1/2 bag)
Vegetable broth
Orange Juice
Salt and Pepper

Root around in the back of the fridge, or empty out the kids' lunch boxes to find forgotten and passed over baby carrots.  Stick these in steamer basket in a pan of water and cover. Take the time to find a lid for the pot - do not use whatever is closest, as many things, (newspaper, towels, homework folders, laptops) are flammable or would otherwise not be able to stand up to the heat of a stove. In a small sauce pan, heat 1/2 cup vegetable broth, 1/4 cup orange juice, 1 tsp. ground cumin, or more if you are madly in love with cumin, as I am, salt and pepper. Let this simmer away until it is as syrupy as my favorite video on the YouTubes.  Prepare the rest of the meal, whatever that might be.  Roast chicken, grilled Tilapia, Hot Pockets, it's really no concern of mine, I'm just here for the carrots.  When the sauce has reduced, float in 1/2 tsp butter. Remove carrots from pan and put them in a bowl. Drizzle on sauce, and eat while sitting at a table, preferably with a napkin on your lap. Enjoy while not thinking about the fifteen million things you did not get done today that you will try (and most likely fail) to get done tomorrow.

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