We have no more plastic containers for food storage. They’re all in the fridge, holding food to be eaten later, as in tonight — or never. My green beans are coming on strong, and I need to free up some fridge space to keep them happy until I have a chance to blanch and freeze them.
I don’t usually write about side dishes. I just don’t see the sense in spending extra time on something like steamed vegetables that really only need butter spray and a sprinkle of salt. Plus, what would I write? Put carrots in a pan, stir in this stuff. Eat.
But even leftovers deserve a side of something. Tonight, I’ll pay respects to the carrot.
BALSAMIC GLAZED CARROTS
3 cups baby carrots
1 tablespoon olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.
– Allrecipes.com
One of my favorite side dishes in the summer is sauteeing onion in a little olive oil with red pepper flakes, then adding diced zucchini and yellow squash and some crushed garlic; season with a little Season All and salt. Cook until just tender. Add some freshed diced tomatoes and heat through. Yum! Leftovers can be used over pasta or mixed in with couscous.
Love this blog. Am going to try the Pork chops and green beans tonight.
It would be awesome if there was a button that would format the recipe and make it print nice and easy…
Good idea. I’ve been told that’s not something I can do just now. However, I’ll try to provide a link (when possible) to the site where I got it so you can use their print option.