Delicious Easy Caramelized Carrots and Onions Recipe

Recipes, Side Dishes and Vegetables, Thrifty Budget Frugal Recipes No Responses »
Jun 202008

Carrots and onions are budget friendly vegetables that can give a ho-hum meal an easy and colorful burst of flavor. Lightly browning carrots and onions in butter brings the natural sugar to the surface to caramelize.

1 large onion (enough for 2 cups)
6 carrots (enough for 4 cups)
1/4 cup sweet cream butter
Salt
Pepper, freshly cracked and ground

Peel and thinly slice the onions. Wash the carrots and cut into matchstick pieces.

Place the butter in a large saucepan and melt over medium heat. Add the carrots and onions and cook, stirring occasionally until the vegetables are light golden brown, about 20 – 25 minutes. Season to taste with salt and pepper.

Yield: 4 servings

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Posted by Mrs. Magic at 8:27 am

Lemon Thins Cookies Recipe

Recipes, Sweet Treats and Desserts, Cookies and Bars No Responses »
Jun 192008

A cookie recipe for all seasons, we love homemade lemon thins. Serve with fresh fruit for a light summer dessert. On a cold winter day, hot honey tea and lemon cookies will warm you heart and soul.

1/2 cup butter flavor vegetable shortening, room temperature
2 tablespoons sweet cream butter, softened
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon lemon extract
1 lemon
1-1/2 cups unbleached all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Confectioners’ sugar, optional

Wash and dry the lemon. Zest 1-1/2 tablespoons of the peel and set aside. Squeeze the lemon for 1/4 cup fresh juice and set aside.

Sift together the flour, baking powder, baking soda and salt. In another bowl, cream the shortening, butter and sugar in a large bowl. Add the vanilla, lemon extract, lemon zest and juice, beat thoroughly until the mixture is smooth. Add the flour mixture to the shortening mixture and mix by hand until well incorporated. Place the dough on waxed paper and form a log 1-1/2 inches in diameter. Wrap the dough in the waxed paper and foil. Refrigerate for 2 hours.

Preheat oven to 350°. Remove the dough from the refrigerator. Using a sharp knife, cut the log into 1/8-inch slices. Place the slices 2″ apart on ungreased baking sheets. Bake for 8 – 10 minutes, until the edges are just golden. Immediately transfer the cookies to racks and allow to cool. Sift confectioners’ sugar over the lemon thins if desired.

I like to make a double batch of this dough and freeze half for use at a later date. Divide the dough between 2 pieces of waxed paper to form the logs and wrap in foil. You can store this dough in the freezer for up to 90 days. Remove the log from the freezer to thaw in the refrigerator; proceed with cutting and baking as directed.

Yield: approximately 4 dozen

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Posted by Mrs. Magic at 6:00 am

Delicious Lemon-Parsley Rice Pilaf Recipe

Recipes, Side Dishes and Vegetables No Responses »
Jun 182008

This lemon parsley rice recipe is delicious with chicken or fish, and makes a great light lunch. The flavor is better than the boxed stuff and it’s less expensive, too. It’s better for your health, too, since you make it with fresh ingredients, with no chemicals or preservatives.

1 cup onion, peeled and minced
2 tablespoons sweet cream butter
2 cups long-grain rice
2-3/4 cups chicken stock or broth
2 tablespoons lemon juice
Salt
Pepper, freshly cracked and ground
1/4 cup fresh parsley leaves, minced

Preheat oven to 350°. Butter one side of a piece of waxed paper to fit your cooking vessel.

Place the butter in a lidded skillet or saucepan that you can use in the oven, and melt over medium-low heat. Add the rice and stir to coat, cooking for 2 – 3 minutes. Add the stock or broth, lemon juice, lemon peel. Add salt and pepper to taste. Bring to a boil, stirring occasionally.

Place the waxed paper, buttered side down, over the rice, place the lid on your cooking vessel and transfer to the preheated oven. Bake for 20 minutes. Remove from the oven and allow the rice to stand for 5 – 10 minutes. Remove and discard the lemon peel and gently stir in the parsley.

Yield: 4 servings.

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Posted by Mrs. Magic at 6:00 am

Asian-Style Cabbage and Cucumber Slaw Recipe

Recipes, Salads, Cole Slaw and More No Responses »
Jun 162008

With grilling season upon us, the thing I look most forward to is the array of fresh flavors that salads and slaws bring to the table. This Asian-style recipe is packed full of flavor, with less calories than mayonnaise laden dressings.

1/2 pound English cucumber (1 large)
6 cups Napa cabbage
2 cups carrots
1/2 cup rice vinegar
1 tablespoon fish sauce*
1 tablespoon toasted sesame oil
1-1/2 teaspoon soy sauce
1-1/2 teaspoons sugar
1 fresh jalapeño chili
1 clove garlic
3/4 cup unsalted dry-roasted peanuts

Peel and mince the garlic. Wash, stem, seed and mince the jalapeño. In a small bowl, whisk together the vinegar, fish sauce, sesame oil, soy sauce, sugar, jalapeño and garlic.

Wash the cucumber, cabbage and carrots. Slice the cucumber in half lengthwise; trim and discard ends. Using a spoon, scoop the seeds out and discard. Finely shred the cabbage. Grate the carrots.

Combine the prepared vegetables in a large bowl and pour the dressing over, toss to coat. This salad can be served immediately or covered and chilled for 30 minutes to 4 hours. Kept longer, the cucumbers will weep and the salad will become excessively wet and limp.

*Fish sauce can be found in most larger grocery stores. Asian dishes use fish sauce in the way American dishes use salt. Fish sauce has the consistency of vinegar and is deeper in color than cider vinegar. I have seen much thicker fish sauce but have not tried it as I keep anchovies on hand to intensify flavor when needed. In a pinch, to give the dressing the proper consistency, you can use chicken stock with a dash of sea salt.

To serve, add the peanuts and toss to mix.

Yield: 6 – 8 servings.

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Posted by Mrs. Magic at 6:00 am

Fast-Fix Pasta with Lentils and Carrot Recipe

Fast-Fix Foods, Recipes, Thrifty Budget Frugal Recipes, Vegetarian Entrees No Responses »
Jun 152008

Perfect for a meatless meal, serve pasta and lentils with a salad for satisfying, budget friendly fare. I’m fond of recipes made from things we normally keep on hand, especially when they taste great!

1-1/2 cups onion, peeled and finely chopped
1/4 teaspoon dried thyme, crumbled
3 tablespoons olive oil
1/3 cup uncooked lentils
1 carrot, washed and finely chopped
1/4 pound pasta, small shells or rotelle
1/4 cup fresh parsley leaves, finely chopped
1/4 cup Parmesan cheese, freshly grated

Place a large saucepan of salted water on to boil; add the pasta and cook until it is al dente, about one minute from being tenderly cooked.

Place 1-1/3 cups water and the lentils in a lidded saucepan and bring the water to a boil. Reduce heat, cover and simmer for 10 – 12 minutes. Add the carrot, stir and cover; cook for 3 – 5 minutes until the lentils and carrots are tender.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the onion and thyme, stir frequently and cook until the onion becomes golden brown.

Reserve about 1/2 cup of the liquid from the cooked pasta and set aside. Drain the pasta into a colander, give the colander a good shake. Add the pasta to the skillet with the lentils. Simmer the pasta and lentils for about 1 minute, stirring to combine. If the mixture becomes dry, add a little of the reserved pasta liquid. Add the parsley, stir briefly to incorporate.

Transfer the mixture to heated serving bowls and sprinkle with the Parmesan cheese.

Yield: 2 servings.

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Posted by Mrs. Magic at 7:12 am
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