I had some dandy looking carrots, and Mr. Maven had been to Costco and bought far too many apples. Men should not be allowed to go grocery shopping at Costco unsupervised. You wouldn’t believe what my refrigerator looks like.
We both love glazed carrots and putting crisp apples with them just seems right. I make this quite often in the winter months. This time I added a handful of Spanish Marcona almonds, some golden raisens and a nice drizzle of The Ginger People’s Ginger Syrup (available at Whole Foods in the Asian aisle). The seasoning is simply salt, and some of Penzeys’ Tuscan Sunset Seasoning.
I first microwaved the carrots to barley al dente, while cutting up the apple and assembling the other ingredients. Heat your non stick pan before adding a couple tablespoons of canola oil. Simply sautee the apples and carrots for about five minutes, add the almonds and raisens, then the Ginger Syrup. Toss and let cook a few minutes longer until they’re all nicely caramelized and yummy.
There was also a large piece of cooked turkey breast in the meat tray, which I cut up and sauteed with some fresh baby spinach. Seasoning of choice: Penzey’s Ozark Seasoning.
Then I simply heated up some Bush’s Baked Beans. Accompany it with some nice crusty bread and a glass of white wine.
Dinner was on the table in under 20 minutes. Take that Rachel Raye.
Saturday, August 22, 2009 at 22:25 
