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  1. Tuesday, March 19, 2013

    Ginger Candied Vegetables {and a giveaway from Libby’s with another chance at some Le Creuset!}

    This giveaway is now closed, but there is other good stuff in this post, so keep reading…the glaze on these veggies is yum!

    Today’s post is chockfull of great stuff. A recipe, helpful resources AND a giveaway. Are you ready? Let’s go!

    I cannot believe that Passover and Easter are NEXT WEEK. Where does the time go? I blame the Daylight Savings Fairy.

    Libby’s® Fruits & Vegetables recently contacted me about creating a side dish recipe for Easter and/or Passover that uses carrots, peas and corn. I thought and thought and decided candied vegetables would taste pretty darn good, especially with a little ginger thrown into the mix. So Little Chef Anna and I hit the kitchen and started creating. She looked into the big container of brown sugar and exclaimed in disbelief, “Brown sugar and salt and pepper?!?!” I assured her it would be delicious. Once she took a bite, she agreed!

    The glaze for these veggies would be delicious on a host of vegetables, not just carrots, peas and corn, although carrots lend themselves very  nicely to this treatment. Feel free to experiment with your veggies! I like the salty sweet flavor and the ginger adds a nice layer of flavor. This side dish would be a nice complement to all kinds of Easter feasts!

    Libby’s, the company sponsoring today’s giveaway, has two new fabulous resources for you that help make the meal planning process easier and more inspiring. We wanted to share them with you today!

    • Libby’s Digital Recipe Box: The Digital Recipe Box application just launched on Facebook. It houses more than 100 recipes and allows users to share, like and print recipes to their heart’s content. The app also allows you to plan meals by dish, ingredient or type of gathering. You will also find the recipes featured on the…wait for it…
    • Libby’s Pinterest Page: The Pinterest page is also brand-spakin’ new, featuring recipes, family activity ideas, nutrition tips and more!

    Now, the moment we’ve all been waiting for! Giveaway time! And we have MORE Le Creuset to share with you!

    One lucky, randomly-selected winner will receive a variety of Libby’s® Fruits & Vegetables product as well as a Le Creuset 10.5″ Oblong Grill Pan in Ink. Oh how I LOVE Le Creuset’s Ink.


    Here’s how to enter!

    Be sure to leave separate comments for each additional entry. All comments must be posted by Midnight PT on Monday, March 25. (Prize must be shipped to a U.S. address.)



    Good luck with the giveaway! Big thank to Libby’s! And, without further ado, today’s recipe!

    Ginger Candied Vegetables {and a giveaway from Libby's with another chance at some Le Creuset!}
    From Jane Maynard, This Week for Dinner
    • 4 tablespoons butter
    • ¼ cup brown sugar
    • ½ teaspoon ground ginger
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 2 15-ounce cans Libby’s Gourmet Baby Carrots, drained
    • 1 15-ounce can Libby’s whole corn, drained
    • 1 15-ounce can Libby’s all-natural peas, drained
    • (This glaze would be good on other types of veggies, too. Shoot for 3-4 pounds total of vegetables if you mix things up. Blanched or steamed vegetables would work very well.)
    1. Melt butter in a large pot over medium heat. Once butter is melted, add brown sugar, ginger, salt and pepper. Stir and cook for a few minutes, until sugar crystals are mostly dissolved (about 3 or 4 minutes total). Add veggies, stir and cook until vegetables are heated through. Serve immediately. Makes about 10-15 servings.


    This post was sponsored by Libby’s – payment was received for services rendered.

  2. Wednesday, August 5, 2009

    Featured Recipe: Gobi Matar Sabzi

    My little sister just returned from spending two months in India. Last night she and her friend Kristen cooked us a vegetarian Indian dish called Gobi Matar Sabzi. It was awesome. I can’t wait to try cooking it myself when I get home and maybe even trying some other Indian recipes. By the way, for you parents out there…both of my girls gobbled this dish up!


    Featured Recipe: Gobi Matar Sabzi
    Original recipe from my veggie world – Anne and Kristen changed it up
    Recipe type: Main Dish
    • 1 big onion ground to a fine paste
    • 1 big tomato pureed
    • 1 teaspoon ground ginger
    • 1 teaspoon garlic powder (or minced fresh garlic, 1-2 cloves)
    • 1 teaspoon green chili paste
    • ½ teaspoon cumin
    • 1 cup fresh or frozen green peas
    • 1 cup cleaned cauliflower florets
    • salt to taste (between 1 tsp and 1 TBSP)
    • pinch of turmeric
    • ¼ teaspoon red chili powder
    • 3 teaspoon garam masala powder
    • 1 teaspoon coriander powder
    • 1 tablespoon oil
    • chopped fresh cilantro
    1. In a large skillet, heat oil (mediumish heat). Add onion paste and fry till cooked or until raw smell disappears. Add ginger, garlic (if using fresh), green chili paste and saute for one minute. Add tomato puree and cook till paste is thick. Add powdered spices and salt. Stir then add vegetables. Cover and simmer over medium heat until cauliflower is tender. Add chopped fresh cilantro prior to serving.
    2. Serve with basmati rice, with fresh cilantro added to the rice just prior to serving.
    Jane note: this dish would be good with more kick, as well – I liked it mild, but I want to experiment with making it spicier some time


  3. Thursday, September 18, 2008

    Featured Recipe: Stewed Green Beans

    When we first got married, I never planned side dishes. And my salads consisted of lettuce. Pretty sad. And funny. I’ve come a long way, baby. I almost always remember to do a side dish these days, and I may even throw a carrot in the salad. 😉

    Anyway, side dishes are pretty important and can really make or break a meal, wouldn’t you say? And it’s amazing how much better they can be with just a TINY bit more thought and effort. And I mean tiny…I’m as lazy as the next guy, so don’t be scared.

    Instead of just steaming your green beans tonight, try this!

    Featured Recipe: Stewed Green Beans
    Adapted from a recipe in Everyday Food, Sept 2008 (p. 80). I changed it up, and my version was quite tasty, if I do say so myself! Here’s my rendition.
    • 2 tablespoons butter
    • ¼ medium yellow onion, cut into skinny crescents
    • A bunch of fresh green beans
    • A bunch of baby tomatoes, halved
    • Seasoning (S&P, or a seasoning blend”¦I used Onera, my favorite!)
    1. In a medium saucepan or large, deep skillet, melt butter and saute onion over medium heat until they begin to soften. Add green beans and tomatoes. Season. Cook until beans are done to your liking, stirring occasionally (probably around 15 minutes).


  4. Wednesday, January 31, 2007

    Jenny’s Green Salad

    Jenny's Green Salad
    From Jenny Roberts
    Cuisine: Side Dish
    • Lettuce – variety (we included spinach in the mix)
    • Sliced mushrooms
    • Chopped green onion
    • Halved grapes
    • Almond slivers or slices
    • Can mandarin oranges
    • ¾ cup sugar
    • 1 teaspoon dry mustard
    • 1 teaspoon salt
    • ⅓ cup cider vinegar
    • 1 tablespoon onion juice
    • 1 cup salad oil
    • 1½ tablespoons poppy seeds