I have painful memories of a Tupperware Juicer making that “ñññññññ” sound at 6:30 in the morning as my mother shoved the most disgusting vegetables a bleached skirt-wearing pubescent girl could think of! Celery, radish, broccoli, beet, carrot, and all other yuckness!
I give thanks to that morning glass of vitamins because I pretty much can stomach anything as an adult. Beans do nothing to me, neither does broccoli. You know all those gassy veggies?? Yeah, I chuck ’em down with no post gastronomical issues.
That’s not to say I appreciate all vegetables now. Even when I entertain or have a special request for a certain legume, I’ll opt out of tasting if I don’t like it. Like lima beans. HATE THEM. Or Radish! YUCK! But I do like carrots! Anything carrot! Carrot cake, carrot soup, carrot juice, carrot mojito! Okay sike… never had a carrot mojito, but I do wonder what it’d be like.
So on one of my bored evenings, many many months ago, I rummaged through my fridge and started mixing and matching food that was getting ready to expire (much like Leftover Queen Jenn!) I have no idea why I had a bag of baby carrots (seeing as though I really only buy them for chicken dishes), but I went for them anyway. Truthfully I think I was cooking dinner for a girlfriend and her kids that night. Pollo asado, arroz amarillo con vegetales and carrots! Great–this was simple enough.
I have to tell you all something. Cumin and garlic make up 2/3 of the Cuban cuisine “holy trinity”. This means I add both to just about everything I cook. My mom thinks I’m sacrilegious about it, but I say the more garlic, the better! Carrots are not exempt. Plus raw carrots require a lot of doctoring for my palate.
So I got to thinking and this is what I came up with. Nothing too fancy or Michelin rated. Just damn good and super simple to make. A great appetizer or side dish, especially now for fall! And of course, the cumin/garlic combo give it that Cuban/Latin thaaang, I know all of you want!
WINNER OF MOLE, VANILLA AND HIBISCUS MEXICAN TREATS!
Congrats to Adam over at Baking With Dynamite for winning MOLE!! Just what he wanted too! Read his comment! AND….. Sharon over at Newly Wed Cooking for winning Vanilla and a generous bag of Hibiscus!! Send your mailing addy’s guys and I’ll send shortly!
Thanks for reading, commenting and allowing me to entertain you!
INTRODUCING BUEN RATO MAGAZINE!
So my week started off on a really great productive note! Mundo Hispanico (owned by the AJC), Atlanta’s biggest Latin newspaper and I have partnered for me to be their online food editor. As of next Thursday, they are launching BUEN RATO (means “Good Times”), a Latin Lifestyle Magazine for Latin Americans, covering art, food, music, travel, dancing, concerts, and all things that interest young adults 18-35! Their reach is over 70k!! Yeah Baby! I’ll be responsible for choosing the 3 Resto’s of the week, a weekly Resto/Chef feature and a weekly column on all things food! I’m particularly excited because they’ll have my cooking vids up on their site shorlty after launching! The print version will also feature my column! If you’re Latin and in the Atlanta area, make sure to look for BUEN RATO Thursday Sept. 25th! Thanks to my fomer intern Miguel for the plug! He’s now over there doing marketing and promotion for the paper.
Eat well, love unapologetically, pray with true intention, and take care of yourself.
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HONEY GOODNESS CARROTS WITH GARLIC & ONIONS
- 14 oz. bag of baby carrots, or 1/2 pack of carrot sticks, cut and sliced
- 1/2 Spanish onion, sliced
- 3 garlic cloves, minced
- 1 tbsp. butter
- 1.5 tsp. cumin
- salt for water
- 4 tbsp. honey
Boil salted water and add carrots. Steam for 10-15 minutes or until carrots are no longer crunchy. While carrots are cooking, prepare onion, garlic and cumin mix. In medium skillet, heat butter on medium. Saute garlic, onions until onions are translucent. Add cumin and stir. Add a tad more butter if needed. Drain carrots and transfer to serving bowl or plate. Pour garlic, onion mix over carrots and combine all ingredients. Stir in honey. Serves 4.