Last night’s dinner was a conglomeration of leftovers and such, but I did make one very simple, yet incredibly delicious side.
Dump a bunch of baby carrots into a pot, drizzle generously with maple syrup (The real kind, from VERMONT…if yours is named after or is in the shape of someone’s Aunt or Madame, throw it out…go back to the grocery store…and get the real stuff) The good stuff has a grade…if yours doesn’t, it isn’t the right stuff.
OK…now that we’re over my little maple syrup rant, on to the meat (excuse the totally irrelevant metaphor). Cover the carrots and syrup with a generous splash of orange juice, and then fill with water until carrots are just covered. Simmer on stove until a fork can be easily inserted into a carrot. Most, although not ALL of the liquid will reduce away.
Added bonus? The leftover liquid is AMAZING soaked into the remaining cornbread I had from the night before.
I did more cooking today and took pictures, but I don’t have the energy to post about it right now, so expect an Asian inspired tofu/noodle dish coming to this blog near you!