Happy first of March! What better of a way to kick off Rabbit Rabbit then with a huge bowl of carrots? There are some days where I am not feeling meat or poultry and all that I want is a huge bowl or vegetables. Usually I will just go for a large salad, but tonight I was in the mood for something garlicky. Thankfully there was no one around tonight, so they didn’t have to suffer my garlic breath all night. Recipe to follow.
Baby carrots are one of my favorite things to munch on. During the day I usually like to dip them in peanut butter. Does anyone else like this? I ask because every time I’m seen eating this snack around the office I get a few questionable looks. Then, I will make the puzzled party try it, and they will agree! I think that you can’t go wrong with peanut butter, in anything! It’s a bold statement, I know. With my strong love for peanut butter, I like to try new brands out. I’m usually a smooth Skippy girl but at the grocery store the other night Teddie Peanut Butter caught my eye. Specifically the All Natural PB with Flaxseed. The flaxseed part, I love! Mostly because of the nutrients flaxseed has in it. But the peanut butter itself is a little too oily for me.
What is your favorite way to prepare a basic vegetable? But more importantly, what is your favorite peanut butter snack?!
Garlic and Lemon Carrots
Prep time: 5 minutes
Cook time: 30 minutes
2 cups of baby carrots
3 cloves of garlic
Lemon zest (I used dried lemon zest since I had no fresh lemons or lemon juice on hand)
1 cup of water
1 tablespoon of Rosemary
Salt and pepper to taste
Heat your EVOO in a saucepan. Once heated throw in the garlic and lemon zest until you can smell the garlic and it is toasted a bit. Once garlic and lemon zest are toasted throw in your baby carrots, water, rosemary, salt, and pepper. Bring to a boil. Once at a boil lower heat to a simmer, cover, and cook for 30 minutes.
This recipe, I can’t take any credit for. I came to my parents house today because I was supposed to have a root canal early on Monday morning. However, because of the blizzard we are having in Connecticut right now, I am now snowed in at their house and my appointment was moved to Tuesday morning. Just one more day I get to be nervous! Either way, I am having a nice time relaxing by the fire, playing Wii bowling, drinking wine, eating good food, and spending time with my parents, and of course with my cat too.
My parents are very conscious of my gluten free diet, and it’s quite amazing and so sweet of them. When I got home my mother had made two types of peanut butter balls, ones that had graham crackers in them, and ones without so that they were gluten free. Thanks ma! All that I had a hand in was coating them in chocolate and shooting photos of them (with my dads nice camera). So I had my mother give me the recipe, and I’m merely relaying it to you. I hope you enjoy it! I know I’ve already enjoyed 3 or 5…
Peanut Butter Balls
1 cup of margarine
13 oz of confectioners sugar
12 oz of Peanut Butter of your choice
1 bag of Chocolate Chips (Milk or Dark)
1 teaspoon of Crisco
Melt the margarine. Add in the confectioners sugar and mix using a stand mixer. Add in the peanut butter. Mix until well blended. Pour batter in to a bowl and chill overnight. Make 1 inch sized balls by rolling them in your hands. Put balls in to a tupperware and store in the refidgerator until you are ready to cover with chocolate.
Line a cookie sheet with parchment paper. Melt the chocolate in a double boiler and add just a bit of Crisco (this will help thing the chocolate). Stir constantly until all chips are melted. Using tongs grab a ball and dip it in the chocolate. Roll in the chocolate until completely covered. When the ball is all covered, transfer it to the parchment paper. When the tray is full, put it in the freezer for 15 minutes. After the 15 minutes you can either eat them all, since that is basically what I did, or store them in an airtight tupperware in the refrigerator.