Coming home from vacation is a sad, sad thing, wouldn’t you agree?
A little over two weeks ago, we took our traditional summer vacation to the splendid beach of Panama City in Florida, and returned home last Wednesday.
As much as I miss the company of our dear family down south, as well as the beach house, there is one thing that I am delighted to return to: my kitchen.
The kitchen at our beach house rental, while spacious, lacked the essential utensils much needed for cooking, such as scissors, spatulas, proper skillets, and a properly working stove.
After cooking up a batch of chicken fried cauli-rice using butter knives for chopping and plastic spoons for sautéing, which ended up taking a little over two hours before the meal was placed on the table, I declared that we would be eating out the rest of the week…hey, I deserve a vacation too!
Anyway, when we had arrived home-sweet-home, I was extremely grateful for having spatulas and my stainless steel knives in my possession when I had to cook dinner that night..what a breeze!
With getting back into the daily groove of things, and being quite busy as the summer draws to a close, I was in search of easy meals and side dishes that required few ingredients, as we have little in the house as of now because I’ve not been really feeling the whole “grocery-shopping-so-that-we-have-food-to-eat” thing; so thank goodness we have an abundance of carrots, as they did just the trick for this simply easy side dish!
Carrots, with their bright orange hue, are sweet on their own being a root vegetable and all, but purée them together with pure maple syrup, creamy coconut milk, and a pinch of ginger? They become a pumpkin pie filling-like vegetable side dish that pairs well with any meat you choose to prepare.
2 lbs. carrots, cut into large pieces
2-3 cups water
1/3 cup full-fat canned coconut milk.
1/4 cup pure maple syrup
1/2 tsp. powdered ginger
1/4 tsp. sea salt
1. Place carrots in a large soup pot and to start, add 2 cups of water.
2. Cover and boil until the carrots are fork tender. You may need to add the additional cup of water if the already used two cups evaporates before the carrots are done.
3. Once the carrots are nice and soft, transfer them to a food processor and pulse until the carrots are fully puréed.
4. Add in the remaining ingredients: coconut milk, maple syrup, powdered ginger, and sea salt, and process until all ingredients are fully combined and the purée is smooth and creamy.
5. By this time, the purée most likely will not be very warm anymore, so scoop it into a small baking dish and place in a 350º F. oven for 10 minutes.
6. Serve warm and enjoy!
Question of the day: “What do you feel is the most important kitchen utensil to have in the kitchen?”
~ For me, I believe that proper cutting knives are most important. Not only to get things cut and chopped properly and quickly, but also for our safety!