Fresher-than-fresh orange juice adds to divine, Sunshine Carrot glaze

I’ve prepared this recipe for years. In fact, in our early days of marriage it was my go-to, impressive veggie side any time we had company. The gingered-honey glaze on the carrot dish always made the steamed carrots look spectacular. Even with reluctant kiddos this method was a good way to be sure carrots were downed.

But I never had had the opportunity to stir up the glaze with absolutely fresh-off-the-tree oranges squeezed into my measuring cup for the orange-juice addition. I’ve blogged about how our trip West gave us the rare treat of toting home oranges grown on our very own tree and picked in the peak of citrus season. So when I thought of what were the most delectable ways to use my fresh-squeezed orange juice, this time-honored recipe of course sprang to mind.

Sunshine Carrots appeared in my first cookbook, Way Back in the Country; I had gleaned it from my  staple Better Homes & Gardens recipe album that I received as a wedding gift more than four decades ago. Steamed, sliced carrots are topped with golden sauce for a masterful side. Pouring in orange juice from the store jugs is, of course, a totally acceptable addition, but when the chance arises to use oranges that are fresher than the morning dew, do plunge right in!

Sunshine Carrots

5 medium carrots, cut into 1-inch chunks

1 tablespoon sugar (or sugar substitute)

1 teaspoon cornstarch

1/4 teaspoon salt (or salt substitute)

1/4 teaspoon ground ginger

1/4 cup orange juice

2 tablespoons margarine

Cook carrots until tender; drain. In small saucepan combine next four ingredients Add orange juice; cook, stirring constantly, until mixture thickens. Add margarine. Stir well. Pour over carrots. Toss to coat. Serves 4.

Way back in the Congressional Cookbook, a terrific Chicken Pie recipe

Recently as I thumbed through one of my mother’s cookbooks that she had used widely in my childhood, Hubby asked whether I remembered that we possessed his mother’s Congressional cookbook. How cool for us to prepare a recipe from it some time, Hubby commented.

I located it on another shelf and noted that one of his all-time favorite dishes (as I've mentioned many times in this blog), Chicken Pot Pie, was furnished to the cookbook by Mrs. Will Rogers, wife of the U.S. Congressman from Oklahoma and a friend of Louis' mom. Mrs. Rogers (whose husband was no relation to the legendary Oklahoma humorist Will Rogers) lived in Washington D.C. during the FDR era when Grandmother Moore lived there and was a stenographer for several government agencies. 

The Congressional Cookbook (circa 1933), compiled with recipes from the wives of governmental luminaries in that day, had yellowing pages and a frayed cover, but it was filled with wonderful vintage recipes that still make up into beautiful dishes. 

My biggest delight was walking to my backyard garden and pulling up the 12 small onions called for in this recipe. They were just the right size--small, gorgeous bulbs that I quickly steamed in the microwave and then laid on the bottom of the prepared casserole. Seasoning for the broth included fresh-cut parsley from my herb row by my back steps. Couldn't get better than this!

Grandmother Moore's cookbook and her friend's recipe sprang alive for this incredible meal.

Chicken Pot Pie

3 cups cooked chicken

12 small onions, cooked and diced

1 cup diced carrots, cooked

4 tablespoons flour

2 cups chicken broth, seasoned to taste (I used pepper, salt substitute, and fresh parsley)

6 tablespoons water

biscuit dough (I used Bisquick low-fat baking mix to make dough)

Arrange the chicken, onions, and carrots in a greased 1 1/2-quart casserole; meanwhile, in a large skillet heat the chicken broth. Stir in flour that has been mixed to a smooth paste with the water; boil 5 minutes. Stir frequently until sauce is thickened. Pour this sauce over the chicken and vegeteables. Prepare the biscuit dough. Roll to 1/4-inch thickness; cut biscuits into rings; arrange on chicken. Bake at 425 degrees for 30 minutes. Makes 6-8 servings.

Love this veggie mac-and-cheese served in muffin cups

It was billed as a kiddie dish, but boy, did the big kids give it five stars! Mac and Cheese "Muffins" were baked in muffin cups and formed tidy individual servings that no doubt would be appealing to the younger set.

I prepared it, however, because I liked the idea of this Prevention magazine recipe having fresh carrots, squash, frozen peas, and onions baked alongside whole-wheat macaroni and cheese—with a bread-crumb and cheese topping. Very one-dish, very healthy.

Don't expect these muffins to emerge looking as though they belong in the pastry category just because they're baked in muffin tins. The recipe doesn’t contain flour, baking powder, baking soda, or the typical ingredients that would yield a bread-like texture. Baking the mixture in muffin cups merely creates interest for kiddos. (The recipe also suggests ways kids can help, such as dusting on the crumb topping and filling the muffin cups.) It also could be baked in a lightly greased casserole dish with the crumb/cheese topping—a yummy option.

Forgot to mention that the Dijon mustard and Worcestershire sauce gave this mix just the right degree of perkiness. Hubby and I were pretty happy with this Mac and Cheese keeper.

Mac and Cheese “Muffins”

8-ounces whole-wheat elbow macaroni

1 1/2 teaspoons olive oil

1 medium onion, finely chopped

2 carrots, coarsely grated

1 package (16 ounces) frozen peas

1 box (12 ounces) frozen cooked winter squash, thawed (I used cooked, sliced, fresh squash)

1 1/4 cup whole or 2 percent milk (I used skim)

1 3/4 cup shredded 2-percent Cheddar and Monterrey Jack blend

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 cup fresh whole-wheat bread crumbs

2 tablespoons finely grated Parmesan

Heat oven to 375 degrees. Lightly coat 12 muffin cups (1/2-cup capacity) or a 2 1/2- to 3-quart baking dish with olive-oil spray. Prepare macaroni al dente according to package directions. Heat oil in large pot over medium heat while macaroni cooks. Add onion and carrots; cook until softened, about 5 minutes. Stir in peas, squash, and milk. Bring just to a simmer. Add shredded cheese, mustard, and Worcestershire sauce. Stir until cheese is melted. Remove from heat. Drain macaroni; immediately add to squash mixture. Toss until well-combined. Mound in prepared muffin cups. Toss together bread crumbs and Parmesan; sprinkle mixture evenly over top of macaroni. Bake in middle of oven until tops are golden brown and cheese sauce is bubbling, about 20 minutes. Let stand 10 minutes before you serve. Makes 12 servings. (Source: March 2012 Prevention)

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.