Carrots with Raisins
1 cup chopped white onions
1 lbs. Whole carrots, peeled and sliced into thin strips
1 cup dry white wine
1 cup dark raisins
½ cup chopped fresh parsley
2 T. honey
½ t. salt, plus more to taste
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In a large, heavy-bottomed skillet or Dutch oven over medium heat, heat the olive oil, adding the onions and carrots once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Add the wine, bring mixture to a boil, turn down to a simmer and cook, stirring occasionally, until the liquid has been reduce by half, about 10 minutes. Add the raisins and simmer until almost all of the liquid has been evaporated, about 20-25 minutes.
Stir in the parsley, honey and salt, and cook for 1-2 minutes more. Add salt and pepper to taste. Remove form heat and serve warm.
1 cup chopped white onions
1 lbs. Whole carrots, peeled and sliced into thin strips
1 cup dry white wine
1 cup dark raisins
½ cup chopped fresh parsley
2 T. honey
½ t. salt, plus more to taste
___________________________________________________________
In a large, heavy-bottomed skillet or Dutch oven over medium heat, heat the olive oil, adding the onions and carrots once hot. Cook, stirring occasionally, until the onions are fragrant and translucent, about 6 minutes. Add the wine, bring mixture to a boil, turn down to a simmer and cook, stirring occasionally, until the liquid has been reduce by half, about 10 minutes. Add the raisins and simmer until almost all of the liquid has been evaporated, about 20-25 minutes.
Stir in the parsley, honey and salt, and cook for 1-2 minutes more. Add salt and pepper to taste. Remove form heat and serve warm.
Creamed Peas
¼ cup and 1 T. olive oil, divided
¼ cup finely chopped onion
1 16-oz. bag frozen sweet peas
3 T. flour
2 ½ cups plain, unsweetened soymilk (use a brand that uses a thickening agent, like Silk)
½ t.- 1 t. salt, or to taste
Pepper, to taste
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In a medium-sized saucepan over medium heat, heat the 1 T. olive oil. Add the onions and cook, until just slightly softened, about 3 minutes. Meanwhile, in a steam basket over boiling water, steam the peas until just soft, about 5 minutes. Remove the peas from the heat and cover until ready to use.
¼ cup and 1 T. olive oil, divided
¼ cup finely chopped onion
1 16-oz. bag frozen sweet peas
3 T. flour
2 ½ cups plain, unsweetened soymilk (use a brand that uses a thickening agent, like Silk)
½ t.- 1 t. salt, or to taste
Pepper, to taste
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In a medium-sized saucepan over medium heat, heat the 1 T. olive oil. Add the onions and cook, until just slightly softened, about 3 minutes. Meanwhile, in a steam basket over boiling water, steam the peas until just soft, about 5 minutes. Remove the peas from the heat and cover until ready to use.
