Cooking With My Community Share – Week #9

Well, I promised to be honest on here and not only produce pinterest-worthy pictures and recipes. Learning to cook comes with it’s share of fails and this week I definitely had some.

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Remember, it’s not actually a failure. Just a learning experience.

Something I am noticing with the recipes I get online versus the ones I find in vintage cookbooks – the recipes online are assuming a previous knowledge of cooking and are leaving out certain details and instructions that leave me with questions and then I have to guess. The vintage cookbooks that I have inherited or picked up at flea markets give thorough instructions, substitutions, temperature differences based on the type of pan you might be using. I understand why more people DON’T cook now and it’s because it’s a little intimidating to read a recipe and then realize that you don’t have adequate information or they use a fancy tool that you don’t have and you don’t know what you can use that is in your kitchen to get the same result.

But I will get off my soapbox, because you’re not here for my opinions on recipe sharing, you just want me to share some recipes!

As a reminder, here is my rating system –

A = good/great recipe, will make again
B = okay recipe, will probably tweak slightly before making again or pass
C = FAIL. Gross recipe or gross vegetable
Best of Show = my favorite recipe from the week

And here is what was in my community share (I forgot to take a picture of the actual vegetables, whoops!)

What I Made:

Honey Garlic Butter Roasted Carrots

CSA Ingredient Used: Carrots (from CSA #8) & Garlic

Paired here with grilled chicken and grilled sweet corn from ALDI.

This recipe was ALMOST a fail. I saved it and it ended up being delicious.

You can check out the original recipe on my pinterest board here but I am also going to include it below to illustrate what went wrong.

Ingredients
– 2 pounds carrots diagonally cut into about 2-3 inch pieces
– 5 tablespoons butter
– 4 garlic cloves minced
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1/4 teaspoon ground pepper

Instructions
1. Preheat oven to 425F
2. Grease a rimmed baking sheet with cooking spray and set aside
3. Cut up the carrots and set aside
4. Melt butter over medium-heat in a large nonstick skillet
5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequenting. DO NOT burn the garlic.
6. Remove from heat and stir in the honey; stir until thoroughly combined.
7. Toss the carrots with the prepared sauce. Season with salt and pepper and mix until well combined.
8. Transfer carrots to previously prepared baking sheet.
9. Arrange in one layer and back for 22 to 25 minutes, or until carrots are browned and tender
10. Transfer to serving plate and dig in!

So I was all good for steps 1-7…

Chopping veggies (well, Nick did this…)
Cooking garlic

And then step 8. Seems simple enough – transfer carrots to prepared baking sheet. But, does that mean JUST the carrots or do I also keep the sauce on it to keep it baking in the garlic and honey??

I put the sauce with it.

FAIL.

I luckily noticed that the garlic and honey were burning halfway through cooking (it was quite the smell) and transferred the carrots to a different baking sheet.

I also washed that baking sheet immediately and luckily was able to restore it to it’s former glory.

The carrots cooked up well for the rest of the time and were actually delicious. I historically have not loved cooked carrots because they get so soft but these still had a bit of crunch to them and just the right hint of flavor.

I definitely would amend that recipe to say transfer JUST the carrots to the baking sheet.

REVISED Instructions
1. Preheat oven to 425F
2. Grease a rimmed baking sheet with cooking spray and set aside
3. Cut up the carrots and set aside
4. Melt butter over medium-heat in a large nonstick skillet
5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequenting. DO NOT burn the garlic.
6. Remove from heat and stir in the honey; stir until thoroughly combined.
7. Toss the carrots with the prepared sauce. Season with salt and pepper and mix until well combined.
8. Transfer JUST THE carrots to previously prepared baking sheet.
9. Arrange in one layer and back for 22 to 25 minutes, or until carrots are browned and tender
10. Transfer to serving plate and dig in!

Beet Chips

CSA Ingredient Used: Beets (from CSA #8)

I used a Food Network recipe for this which made it seem so easy. Chop beets, add olive oil and salt and bake at 350 for 25 minutes. Well, they weren’t even close to done at that point so I put them back in and then some of them were extra done and some of them not at all.

I have a different recipe to try the next time I get beets.

The bright side of this? I got to use my new toy – a mandoline slicer!

This is AWESOME and made slicing up the beets super easy. This one is from Amazon and had really good reviews. I found it easy to use although it will take some practice to perfect. I will link to this one in case you are interested – I am NOT affiliated with Amazon and will not get a kickback on this product. I just really like it and wanted to share – you can snag it here.

Well, that’s it for this week. Two first attempts in learning but one I was able to salvage into a tasty side dish. More to come next week!

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