Monday, November 23, 2015

Mac'n Maple

Pumpkin Macaroni and Cheese with Maple Glazed Carrots was a fitting dinner on this very cold Monday the week of Thanksgiving.  The Mac and Cheese is a recipe from the American Institute for Cancer Research.  The carrot recipe is from Clean Eating Magazine.  Those are local carrots and parsley I purchased at Saturday's Farmers Market.  

I've posted the Pumpkin Macaroni and Cheese recipe before.  Our servings are a little smaller than the amount listed here.

The carrots cooked magnificently in my new cast aluminum pan.  

Maple Glazed Carrots

(Serves 2)

Saute carrots (covered) in olive oil over medium heat for 5 minutes. 
2 large carrots, peeled and sliced in 1/4 inch sticks
1 teaspoon olive oil

Add broth, cover and simmer for 5 minutes.
1/2 cup low sodium chicken or vegetable broth

Add maple syrup.  Sprinkle with fresh snipped parsley.
1 tablespoon maple syrup
2 tablespoon fresh snipped parsley

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