Caramelized Carrots

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From the kitchen of Ben Betts and Lindsey Appleyard

Savory and sweet carrots as a meal or on the side. GLUTEN FREE, DAIRY FREE, VEGAN

Ingredients:

5 or 6 carrots, washed or peeled

2 T. butter (vegan)

2 T brown sugar

Two pinches each of Sage, Pepper and Salt

Tiny amount of nutmeg or mace

Tiny amount of cumin and parsley

Shake of thyme for your vitality

1 t maple syrup

Directions:

Add water to medium saucepan and turn on high.

Thinly slice carrots and add to the saucepan. Bring to a boil put do not cook through.

Drain carrots.

Add butter to a saucepan over medium heat. Add carrots and slowly sizzle in a pan.

Add brown sugar, sage, pepper, salt, nutmeg or mace, cumin, parsley, and thyme.

In the last 5 minutes of cooking, add maple syrup.

Don’t over-stir and destroy the carrots; if they are soft, they are done.

If you do destroy the carrots, mash them to hide the error.

Notes from the chef:

Serve when your stomach grumbles!

Drum Sticks and Veggie Roast

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From the kitchen of Ben Betts and Lindsey Appleyard

This is an easy one-pan recipe. GLUTEN FREE, DAIRY FREE

Ingredients:

Chicken drumsticks (packet of legs and thighs)

3 large carrots, washed or peeled and sliced

1 large onion, sliced

5 cloves garlic, sliced into large chunks

2 large potatoes, washed or peeled and sliced

Marinade:

2 T. olive oil

1/2 t. salt

1/2 t. pepper

2 T. barbecue sauce

1 t. oregano

2 t. rosemary (optional for Sam)

Directions:

Preheat oven to 400 degrees.

In a large ziploc bag, add oil, salt, pepper, barbecue sauce, oregano, rosemary and the drum sticks. Shake vigorously to cover all sides and place in the refrigerator to marinate for an hour (or at least as long as it takes you to cut up the vegetables).

In a large deep baking dish, add carrots, onions, garlic and potatoes.

Add chicken with marinade to the veggies and toss to coat evenly.

Cook for 30 to 40 minutes, until chicken is no longer pink inside.

Earth Balls

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From the kitchen of Ben Betts

These earthy meatballs are delicious with pasta or alone as an appetizer.

Ingredients:

2 carrots, chopped into small pieces

1 apple, chopped into small pieces

1 lb. ground turkey

1/2 bell pepper, diced (yellow is good)

1/2 onion, diced

1-1/2 t. sage powder

1-1/2 t. rosemary powder

1 t. Italian seasoning herbs

1 clove garlic, minced

Maybe a lil butter

Salt + Pepper

Pinch of cumin

Oil and butter for cooking

Directions:

Boil carrots and apple until just soft (10 minutes or so).

Add oil to a pan and sizzle diced onion and yellow pepper, add garlic.

Once cooked, add drained carrots and apple.

Mash with some butter and cumin until it smells so good.

Add to ground turkey with herbs.

Mix ‘em, ball ‘em, bread ‘em, and sizzle ‘em in a pan with oil and butter until cooked through.

Notes from the chef:

Eat in one sitting / til you cry with your mouth full.

Spicy Chicken Wings

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From the kitchen of Ben Betts

A Ben recipe from way back…

Spicy Chicken Wings.jpg

Ingredients:

Chicken wings

Eggs

Flour (or flower!)

Bread crumbs

1/2 c. Frank’s hot sauce

1/3 c. butter

Veggie oil for frying

Directions:

Dip chicken in egg then roll in flour and bread crumbs then fry in a saucepan in vegetable oil.

Mix Franks’s hot sauce with melted butter and coat wings.