News Taffy

What a lovely Easter weekend it was! The weather was perfect for outdoor activities whether it was hunting Easter eggs, an outdoor service or dining on the deck as we did. I hope my readers are taking advantage of the weather and getting some fresh air, enjoying nature and exercising. All too quickly, the mosquitos will be out hunting in force and the air will be too thick to breathe.

We had the best holiday meal I think we’ve had in a long time. Everything complimented the whole meal and nothing was complicated to make. The only exception was the icing I made for the coconut pineapple cupcakes which was a bit too soft. (We learn from our cooking experiences!) We had a plain ham, sugar snap peas sautéed in olive oil and garlic, sweet potato cornbread and the best carrots, another new recipe I tried. Because I’m always trying to get people to eat vegetables, I’m going to share the carrot and cornbread recipe. Both got superior ratings at our house. The carrot recipe is from the latest Better Homes and Gardens magazine. Better Homes and Gardens is a great resource for recipes; many of our most treasured recipes were found on it’s pages.

Sweet Curry Carrots With Chive Yogurt

INGREDIENTS:
*1 1/2 lbs carrots with tops, trimmed, about 10
*1 Tbsp. olive oil
*3 Tbsp. honey
*1 Tbsp. curry powder (I only used 1 tsp. but next time I will use 2, a whole Tbsp. seems like too much for me)
*2/3 cup plain low fat Greek yogurt
*1/4 cup snipped fresh chives

DIRECTIONS:  Heat oven to 425. Scrub and peel carrots. Halve any large carrots lengthwise. (I was able to find some nice slender carrots this time.) Coat a large baking dish with cooking spray. Spread carrots in a single layer and drizzle with olive oil, tossing to coat. Sprinkle with 1/4 tsp. salt. Roast carrots for 15 minutes. Meanwhile, microwave honey in a small dish, then stir in curry powder. Remove carrots from oven after 15 minutes and drizzle with honey mixture, tossing again to coat. Return to oven and roast 10 more minutes, turning occasionally to glaze. Carrots are done with easily pierced with a fork. Make a sauce by combining yogurt with chives and 1/4 tsp. salt. Spoon over carrots as they are served.

Sweet Potato Cornbread

INGREDIENTS:
*2 cups self rising cornmeal mix
*1/4 cup sugar
*1 tsp. cinnamon
*1 1/2 cups milk
*1 cup mashed, cooked sweet potato
*1/4 cup melted butter
*1 large egg, beaten

DIRECTIONS: Heat oven to 425. Combine all ingredients until dry ingredients are just moistened. Spoon batter into a greased 8 inch cast-iron skillet or baking pan. Bake 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

I’m not sure where my sister found the cornbread recipe but it is divine, like eating dessert. My father, the cornbread connoisseur would have approved. If you would like some ideas for that leftover ham, check out my blog at thecardiologistswife.blogspot.com.

Until next week,
Lisa