Orange- and Habanero-Glazed Carrots

When I'm not cooking a one bowl meal, I usually make salad as my side vegetable. It's quick, doesn't require clean up, and tastes good. Sometimes, though, I like to switch things up. I've made this carrot recipe from Moosewood a bunch of times over the years. It comes together quickly and compliments a variety of main dishes. This time, I added a tiny bit of habanero jelly and it took the flavors to the next level. My pepper jelly is extremely hot, so I used only 3/4 of a teaspoon, but feel free to adjust based on your heat tolerance. I still have a bunch leftover, so I will be posting more recipes with pepper jelly over the next few weeks. If you have any requests, let me know. Happy cooking!

Orange- and Habanero-Glazed Carrots
Adapted from Moosewood Simple Suppers

2 cups peeled and cut carrots (1/2" slices or 1/2" x 2" matchsticks)
1 teaspoon vegetable oil
salt to taste
3 tablespoons water
2 tablespoons orange marmalade
3/4 - 1 1/2 teaspoons pepper jelly (like habanero)

Heat the oil in a medium skillet over medium-high heat. Add the carrots and cook for 2 minutes stirring occasionally. Add a pinch of salt and the water and continue to cook for 5-7 minutes, until the carrots are crisp-tender. Add the marmalade and jelly and stir for 1-2 minutes until the carrots are well coated.

Makes 1-2 servings

Sausage, Cranberry, and Apple Stuffing

Every once in a while you come across a recipe that instantly becomes part of your repertoire. You stop searching for alternatives because you know, know, they will do nothing but disappoint you. I found this stuffing recipe five years ago and have never looked back. The meat and fruit combination is unconventional, but they bring a salty and sweet dimension you didn't know you were missing.

The quantity the is the only downside I'm willing to concede. This recipe makes an absolute mountain of stuffing. Perfect for a holiday gathering. If you're in the market for a new stuffing recipe, give this one a try. Happy cooking!

Sausage, Cranberry, and Apple Stuffing
Adapted from Robert Irvine

6 tablespoons unsalted butter
1 medium onion, finely diced
6 celery stalks, chopped
2-3 leeks, coarsely chopped
2 apples, cored and chopped
1 pound Italian sausage, casings removed
2 teaspoons poultry seasoning
1 tablespoon chopped parsley
1/2 heaping teaspoon dried rosemary
1/2 heaping teaspoon dried sage
1 1/2 cups dried cranberries
1 package stuffing, 14-16 oz. (I use Pepperidge Farm as recommended)
2 cups chicken or vegetable stock
Salt and pepper

Preheat oven to 350 degrees. Lightly butter a 3 quart and a 2 quart baking dish.

Melt the butter in a large pot over medium heat and saute the onions, celery, leeks, and apples. Cook until the vegetables soften, about 10 minutes, then move them to a huge bowl. In the same pot, saute the sausage, breaking it up as it cooks. Once it's lightly browned, add the sausage to the bowl. Mix in the poultry seasoning, herbs, and dried cranberries. Add the stuffing cubes and moisten with the stock. Season with salt and pepper to taste

Split the stuffing between the two dishes and bake for 45 minutes.

Makes 12-16 servings

To prepare in advance: Vegetables can be chopped and refrigerated up to two days before. The prepared stuffing can be baked for 30 minutes, cooled, and then refrigerated one day before. On turkey day, reheat for 30 minutes or until warm.