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What’s Up Doc? – Brown Sugar Glazed Carrots

Me, DL Dzioba, and Neesha like to go to this local Japanese restaurant called Ichiba. They have the most delicious sweet carrots that they serve, and when we had chicken pie and squash last week, I made these carrots to with it. They were really great- not as good as what we get at Ichiba, but still pretty freaking delicious. Just like the squash, after dinner all of the carrots were gone. They were tender and sweet. And it was my first time ever cooking carrots, so I can’t really complain about the results. I followed this recipe for the most part, and ended up with way more glaze than was needed and had to drain it a few times before I could get a small enough amount in the pan to thicken. So that’s one thing to keep in mind. (Although I’m not quite sure I had the 2lbs of carrots that it called for, either.)

Another thing to keep in mind is this post is being written after midnight. Usually I write my posts early in the day and schedule them to post right after midnight. Today I’ve been playing World of Warcraft and kind of… forgot. So this post might make very little sense or be a tad more whimsical than it usually is.

Ingredients

  • 2lbs carrots, sliced
  • 1/2 teaspoon salt
  • 2/3 cup packed brown sugar
  • 1/4 cup butter/margarine

Directions

  1. Steam your carrots. We have a vegetable steamer that I used. The recipe above says to simmer the carrots 12-15 minutes or until tender.
  2. When you carrots are close to being done, melt the butter in a sauce pan. Then stir in the brown sugar and salt. Make sure the sugar is well dissolved. Stir this brown sugar mixture or it will scorch and taste… well, scorched! After all of your sugar is gone, remove it from the heat.
  3. Drain your carrots from step 1, and then stir them into the brown sugar mixture.
  4. Simmer over low heat for about 5 minutes, stirring occasionally. The glaze will thicken slightly and the carrots should soak a lot of it up.
  5. If needed, you can drain off some of the brown sugar mixture (like I had to do).
  6. Make sure the carrots cool a little before eating! Or you will burn your mouth.

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Fried Squash = Delicious

So I made dinner Thursday, and decided to do quite a lot- which left me with a few recipes to throw up for the week. I used to hate vegetables, so I’ve been trying to eat more. Naturally, when I make them, I suck out all of the healthy value- but that’s okay. I’ll learn to eat healthy vegetables eventually! I made some fried squash with dinner- and nobody forewarned me that it takes an eternity to fry. Furthermore, I over floured a few so my oil looks disgusting in one of my pictures. I did change it out after that batch. So it’s really important to make sure you knock the excess flour off. This isn’t like frying a chicken!

All in all I was really satisfied. I made a few that were slightly over done and I sprinkled them with salt, pepper, and mesquite flakes. I love mesquite flavor. For those unfamiliar with the flavor of squash- it’s actually sweetish. This is a great way to get introduced to it. It’s the first way I learned to eat Squash.

Ingredients

  • Squash! I sliced two, which was plenty for three people.
  • Flour
  • A pan with hot oil

Directions

  1. Pour oil into a pan to get hot. Only enough to cover the bottom- you don’t want it too deep.
  2. Wash the squash with cold water.
  3. Slice the squash about 1/8th-1/4th of an inch thick.
  4. Dunk each slice in flour. Make sure you tap the sides of the slices to get rid of excess flour- or your oil will get brown and gross (as shown below).
  5. Place them in the oil. Allow to cook about 7 minutes on one side- or until desired crispness.
  6. Flip the slices and brown the opposite side.
  7. Place on a plate of paper towels to drain and cool.
  8. Sprinkle with salt or pepper if desired- but they are totally delish without either!

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