2 bags mini peeled carrots
2 tbsp. cornstarch
2/3 cup orange juice
5 tbsp. maple syrup
5 tbsp. melted butter or margarine
3/4 tsp. ground nutmeg
1/2 tsp. salt
In a large saucepan, bring 1 inch or water and carrots to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender crisp.
Meanwhile, in another saucepan, combine the cornstarch and orange juice until smooth. Stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. This got VERY thick for me.
Drain carrots; transfer to a serving bowl. Pour glaze over carrots; gently stir to coat, eat and enjoy!
Then tonight I decided to try another recipe from a Rachael Ray cookbook. I've made this before but it's been a while. It was a lot better this time that last time. If my stomach was bigger I probably could have eaten the whole thing! I hope you enjoy it too!!
Crab and Corn Chowda Mac
10 oz small shell pasta
1 tbsp olive oil (I used veg. oil since that's what I had)
1 medium onion, chopped
2 bell peppers, seeded and chopped
2 tbsp all purpose flour
1 C chicken stock
1 C milk (or you could use heavy cream to make it really rich!)
3/4 package imitation crab (or 6 oz tub of the real thing)
1 1/2 C frozen corn
2 C shredded cheddar cheese (I used Velveeta and ohhhhh boy!)
2 tbsp fresh thyme (I used dried oregano)
2 pinches cayenne pepper (I used chili powder)
chives or parsley for garnish
Bring a large pot of water to boil. Cook the pasta until al dente.
In another pan, add veg oil and heat. Add onions and peppers and cook until tender-crisp, about 3-5 minutes. Add the flour and cook for 2 minutes. Add the chicken stock and heat through. Add the milk. When milk bubbles add crab, corn, cheese and seasonings.
Drain pasta and add to crab mixture. Adjust seasonings to taste. Put in bowls and top with garnish.
This was filling and really creamy, cheesy and ooohhh sooooo good.
Hope you have a great week up ahead with Thanksgiving. Have a great one! and of course....