Posted in Vegetables

Poison pills

Penny CarrotsFollowing my morning routine of clearing everything off my electronic plate before taking on the rest of the day, I was cruising through Facebook, when I came across this ditty about surviving Whole Foods.  It made me laugh because like all good humor, it contained nuggets of truth.  My favorite was the smarmy clerk who indicated the “poison” was tucked far away; they were diligent in protecting a populace who might otherwise find themselves croaking in the WF parking lot.

I have people in my life who refrain from the “poisons” I still indulge in.  That’s OK.  Everyone is free to make their own choices, as long as it’s not a federally funded school lunch.  I digress.  I try to be sensitive when talking to them about my foods and to the most part, I believe they try to do the same.  That’s etiquette, and it’s a good thing.

One of the foods I still eat, but have cut way back on, is sugar.  I moved from processed sugar to raw and found that I could increasingly do with less.  I like positive changes that don’t require me to do major contortions; it is easier to maintain.  When I came across a recipe I hadn’t made in a while, it was a tiny alteration and voila!  A grandmother-memory-invoking-food with less sugar.  Win, win.  Miss you, grandma.

If you want to control all the parts of a recipe, this would be an excellent one to use when you’ve made a batch of homemade tomato soup.  Simmer 3 1/2 cups soup until reduced by half, resulting in about 1 1/4 cup of thickened tomato goo.

Penny Carrots

Adapted from Wilma Ohlsen

The pennies are the round slices of carrot.  The whole thing is just delicious.

  • 1 can (10 3/4 oz.) tomato soup, or use leftover homemade soup (see above)
  • 1 cup sugar [1/2 cup raw sugar or sweetener of your choice, to taste]
  • 3/4 cup white vinegar
  • 1/4 cup cooking oil
  • 1 T prepared mustard
  • 1 medium onion, chopped
  • 2 medium green peppers, chopped
  • 2 lbs. carrots, cut into 1/2″ round slices

Cook the carrots in water, just until tender. Drain and place in a large non-metal bowl.

Mix soup, sugar, vinegar, mustard and oil well. Add onion and peppers and add to the liquids.  Pour the entire mixture over the carrots and mix.  Cover with aluminum foil and refrigerate at least 2 days to allow flavors to blend.

This is a lovely side dish for a hot day.  The colors will bring a pop to any meal and the tang of the pickled vegetables can offset a heavy or sweet main course.

I will confess to enjoying the pickled onions a bit too much.  Namaste.

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