carrots in brown sugar (light) and low-fat butter. Any suggestions? I am serving the veggies with roast, and red potatoes.
Thank you in advance for your answers.
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Calico Squash Casserole
INGREDIENTS
2 cups sliced yellow squash
1 cup sliced zucchini
1 onion, chopped
1/4 cup sliced green onion
1 cup water
1 teaspoon salt, divided
2 cups crushed buttery round crackers
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) can sliced water chestnuts, drained
1 large carrot, shredded
1/2 cup mayonnaise
1/2 (4 ounce) jar diced pimento peppers, drained
1 teaspoon sage
1/2 teaspoon white pepper
1 cup shredded sharp Cheddar cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9×13 inch casserole dish.
In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.
Ricotta Stuffed Squash
INGREDIENTS
8 zucchini, halved lengthwise
2 tablespoons butter, melted
1 small onion, finely chopped
1 clove garlic, minced
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups ricotta cheese
2 eggs, beaten
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
ground black pepper to taste
1 (10 ounce) can tomato sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Trim ends of zucchini halves, and scoop out seeds and pulp, leaving about 1/2 inch pulp on skins. In a large saucepan, steam zucchini halves in a vegetable steamer over boiling water for about 5 minutes, until tender but firm. Drain, and immediately plunge into a large bowl filled with enough ice water to cover. Allow to cool completely; drain.
Melt 1 tablespoon butter in a medium saucepan over medium heat. Slowly cook and stir onion and garlic until onion is soft. Stir in spinach, and cook about 1 minute, until wilted.
Transfer spinach mixture to a medium bowl, and mix in ricotta cheese, eggs, Parmesan cheese, parsley, salt, basil, oregano and pepper. Stuff zucchini halves with even amounts of the mixture, and arrange in a large baking dish. Drizzle with remaining butter.
Bake uncovered in the preheated oven for 20 minutes, until the stuffing is hot and bubbly. Heat tomato sauce in a small saucepan, and spoon over the zucchini half way through baking.
Orange Glazed Carrots
INGREDIENTS
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt
DIRECTIONS
Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.
Cottontail Carrots
INGREDIENTS
2 pounds carrots, julienned
1/4 cup apple juice
1/4 cup butter
2 tablespoons brown sugar
1 teaspoon salt
Minced fresh parsley
DIRECTIONS
In a 2-qt. microwave-safe casserole, combine carrots and apple juice. Cover and microwave on high for 10-12 minutes or until crisp-tender, stirring once. Add butter, brown sugar and salt if desired; toss to coat. Sprinkle with parsley.
Sweet Carrots
INGREDIENTS
1 1/2 cups baby carrots
2 teaspoons brown sugar
1 teaspoon butter or stick margarine
1 teaspoon white wine vinegar or cider vinegar
1/8 teaspoon salt
1 teaspoon minced chives
DIRECTIONS
Place carrots in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until tender. Transfer carrots to a bowl. Add the brown sugar, butter, vinegar and salt; toss until butter is melted and carrots are coated. Sprinkle with chives.
I cut up zucchini(ie green squash) into about 20 rounds and then just spray Pam on the skillet and fry them with some garlic salt and paprika. They cook in a couple of minutes.. turn once…Yummy stuff!
I would chop up the potatoes and zucchini squash, mix them together with s little bit of olive oil, some garlic salt or italian seasoning and then roast them together in the oven. Stir them occassionally. 425 degrees until the potatoes are done. It’ll be yummy and it’s super easy.
I slice the zucchini into strips, brush it with olive oil & sprinkle with salt. Then I grill it until it starts to char and then turn it and repeat.
Also, honey-lemon carrots are also very good.
Nice menu.
Why don’t you consider making zucchini boats and then placing the carrots in the boats. It will be both colorful and tasty.
Zesty carrots
Cross cut enough carrot medallions to make a 1/3 C. serving per person. Put them in a saute’ pan with a small amount of lowfat butter substitute, a few red pepper flakes, Splenda to taste, a few tablespoons of water or white wine and a couple of pinches of ground allspice, salt and pepper. Cook until not quite done.
Zucchini boats
1/2 zucchini per person–approx. 4 inches long.
Cut squash in half, remove center with grapefruit spoon to within 1/4 inch of skin and lightly salt. Cover halves on a plate and micro for about 30 seconds on high–they should be tender, not fully cooked or they will be to soft to hold their shape.
Put warm carrots in warm boats, drizzle with some of the spiced butter sauce in the saute’ pan and serve immediately. Sugar free apple jelly can also be melted and drizzled on top.
Enjoy!
I like to take zucchini squash and slice them long ways into strips. I then stir-fry them in the skillet with a little olive oil, a pat of butter and soy sauce until slightly tender. As for your carrots, do just what you said. Put them in a pot and cover them with water, add a tablespoon of butter or margarine and brown sugar to taste. Also add a pinch of salt. Boil until tender.
Butternut Squash Soup II
INGREDIENTS
* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot, chopped
* 2 medium potatoes, cubed
* 1 medium butternut squash – peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* salt and freshly ground black pepper to taste
DIRECTIONS
1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
Step One
Peel carrots and cut off the ends.
2
Step Two
Cut carrots into dice, julienne, round slices or, for a more dramatic presentation, diagonal slices. Use 1- or 2-inch chunks of carrot in stews and braises.
3
Step Three
Cook grated carrots for an interesting accent.
4
Step Four
Boil cut carrots for 3 minutes (depending on the size of the cut pieces), or until crisp but tender.
5
Step Five
Steam cut carrots for 2 minutes, again depending on size. You don’t want your carrots mushy.
6
Step Six
Roast carrots along with other root vegetables, such as turnips, parsnips, celery root, potatoes and rutabagas, to intensify their flavor. Toss 2-inch lengths with a little olive oil and roast in a 400 degree oven for 40 to 60 minutes.
7
Step Seven
Use a sautéed mixture of onion, carrot and celery as the base for soups, stews and vegetable sauces. (If you wish to impress your friends, tell them that the French call this savory mixture "mirepoix.")
8
Step Eight
Pair carrots with ginger to accent their sweetness but also provide a little zing. (See the Related eHow "Make Ginger-Glazed Carrots.")
9
Step Nine
Try a Middle Eastern way with carrots and match them with olive oil, cumin, a little cayenne pepper, and chopped herbs such as cilantro, mint and parsley.
Tips & Warnings
* Carrots are also delicious raw, either in salads or as part of a vegetable platter.