| Recipe Card | Ginger Glazed Carrots

I love finding new recipes for basic everyday veggies.....not only are basic veggies budget friendly, but they are kid friendly too.

I will often grab the GIANT bag of organic baby carrots from Costco and some weeks its a marathon to get through them.

Here is a simple and delicious way to jazz up everyday carrots.  It only takes a few minutes to prepare and it is a nice spin on plain ol' carrots.  

I will often serve these carrots if I am doing and indian flavoured dish (butter chicken) or something with a strong curry flavour.

Ginger Glazed Carrots

1 pound of carrots - cut into sticks (or use the baby carrots)

2 Tbsp butter

1/4 Cup brown sugar

1/2 Tsp ground ginger

1 Tbsp soy sauce

1 Tbsp OJ

Cook carrots in boiling water for two minutes, meanwhile, cream butter, sugar and ginger - cook until melted and bubbly. Add carrots and stir well to coat.  Saute for two minutes, add soy sauce and OJ and cook for 1-2 minutes over high heat until mixture is almost gone.

YUMMO!

Enjoy,

*L.

| Recipe Card | Sunshine Muffins

We're home from our whirlwind trip to Toronto to celebrate Matt's sister's wedding (more on that SOON!)...sadly, we returned to a house full of sickies....poor Emma had been suffering with a tummy bug since Thursday night and Madelyne just started complaining of tummy pains the morning we returned.

Since we were home bound and taking it easy, I did a bit of baking yesterday afternoon while most of the house napped.

Here is a super easy muffin recipe I use often....I take no credit for the recipe...it's those ladies at "Best of Bridge" who came up with this winner:

Sunshine Muffins

Cut up one large orange into eight pieces (the rind & all)...I love this because you're getting all the good vitamins this way!

 Toss the orange pieces in your blender, then add one egg, 1/4 cup oil and 1/2 cup orange juice.

BLEND!!!!

Mix together 1 1/2 cups flour, 3/4 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt. The recipe says you can combined dry ingredients and add to blender, maybe if you have a super-sonic blender this will work but my blender doesn't particularly like this idea - so, I just dump the wet into the dry (*and all the true bakers out there GASP!*) 

And stir to combine...the recipe calls for raisins and/or nuts - our family preference is dried cranberries.  They add a nice tang and some colour too.

So, toss in whatever you fancy...nuts, raisins, dried cranberries, etc....about 1/2 cup each.

Spoon into muffin cups and bake at 375* for 15-20 minutes.

And in just a few minutes fresh baked muffins that are sure the disappear in a jiffy! 

Ours are almost gone already.

Hope you enjoy!

*L.