Last week, I had the wonderful opportunity to spend time with family for the Thanksgiving holiday. I did not cook, which of course was nice, but it also made me want to try a few of my own Thanksgiving recipes when I came home! I cooked an herb crusted turkey breast with my mom’s stuffing and my new Cinnamon Spiced Carrots. The carrots were super easy to do, and I would enjoy them all winter long!
Cinnamon Spiced Carrots
- 8 carrots, peeled and diced into quarter inch rounds
- 4 parsnips, peeled and diced into quarter inch rounds
- 2 tbsp. olive oil
- 2 tbsp. cinnamon
- 1 tbsp. nutmeg
- 2 tbsp. honey
- Peel and cut the carrots and parsnips.
- In a large bowl, combine the carrots, parsnips, olive oil, cinnamon, nutmeg, and honey.
- Toss the ingredients with your fingers a few times to combine.
- In a roasting pan, pour the carrot mixture.
- Bake at 350 degrees about 35 minutes, until the carrots are fork tender.
- Serve hot!
Happy Allergy Free Eating!
Fall is the time to bring out the crock pot! I love coming home to a meal cooking in the crock pot… the savory smells, the prep work that was already done, and the knowing that a hot meal is only minutes away. Here is my hearty beef stew that is perfect for a cool fall night…
Potato Potato Beef Stew
- 1 lb. small white potatoes, cut into bite size pieces (quartered)
- 2 sweet potatoes, peeled and cut into bite size pieces
- 6 carrots, peeled and cut into bite size pieces
- 6 parsnips, peeled and cut into bite size pieces
- one half cup chopped onion
- 2 cans garlic and onion canned tomatoes, drained
- 2 lbs. sirloin meat tips
- one half cup red wine
- one half cup apple cider
- 2 tbsp. chopped rosemary, thyme, parsley
- 2 tbsp. cumin
- 1 tsp. garlic salt and pepper
- Put all pieces in the crockpot and heat on low for 5-5.5 hours.
- Stir occasionally.
- Serve hot!
And after a day of cooking with just a little heat and time…
Ready to eat!
Happy Allergy Free Eating… and stewing!