Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, August 4, 2011

Sweet, tender, honey-roasted carrots make delicious side dish for burgers, other entrées

Don’t yawn yet! What may look like an ordinary dish of carrots actually is a life-saving side. Ever need just a little something (healthy) to accompany burgers or meat loaf or a casserole or any main dish? An easy side that actually might involve ingredients you already have on hand? Look no further than Honey Roasted Carrots.

Once again a Kroger grocery circular provided me with a dynamite recipe. Sweet, tender carrots from a 16-ounce bag you already have in the refrigerator are coated with oil, salt, pepper, and honey. These are baked for about 35 minutes (or until tender) and are to be turned once during the baking process so they are coated throughout.

Lining a cookie sheet with coated aluminum foil eliminates a big, messy cleanup. In the summer especially, no one should have to struggle to get dinner on the table. This honey-flavored healthy option takes care of business in a hurry.

Honey Roasted Carrots

1 (16-ounce) bag carrot nuggets
2 tablespoons olive oil
salt (or salt substitute) and pepper to taste
2 tablespoons honey
cooking spray

Line cookie sheet with foil and spray with cooking spray. Preheat oven to 400 degrees. In a large bowl toss carrots with oil, salt, and pepper until all are well coated. On the prepared baking tray spread carrots in a single layer and drizzle with honey. Bake uncovered, turning once, until just tender or cooked to your desired level of doneness, about 25 to 35 minutes. Refrigerate any leftovers. Makes 4-6 servings.

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