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

Quesadillas

Although I barely remember much of high school, parts of college, and let's be honest, things that happened last week, my capacity for food-related memories seems limitless. When I was in elementary school, my grandmother and I would stop at Friendly's during the hour drive to her house. Not much of a meat eater, I frequently opted for cheese quesadillas. A perfectly browned and buttered tortilla, filled with gooey melted cheese. I can still see myself dipping the corners in sour cream after each bite.

As an adult, my love of quesadillas has not wavered. This recipe is a Tiny Chef staple, loved by friends, boyfriends, and yes, my grandmother. Refried beans are the key to making quesadillas into a healthy-ish dinner. They have a gooey mouthfeel, but provide much more nutrition than an all-cheese filling. The peppers add crunch and the olives are a salty bite of goodness. I've also used leftover chicken, jalapenos, and tomatoes with much success, so experiment with what you have on hand. Happy cooking!

 

Quesadillas
A Tiny Chef original

4 flour tortillas
1-2 chipotles in adobo, minced (optional)
1 cup refried beans, about half a 16 oz. can
1 bell pepper, sliced into one inch strips
1/4 cup green olives, sliced
1/2 cup shredded cheese
Cooking spray

Place one tortilla on a flat surface. If using, spread a small amount of chipotles onto half of the tortilla. Drop about 1/4 of a cup of refried beans onto the same half, spreading evenly. Cover beans with one quarter of the bell pepper and the green olives, distributing evenly. Finally, sprinkle with two tablespoons of cheese, about two big pinches. Fold the tortilla in half. Repeat assembly for remaining tortillas.

Spray a large non-stick pan with cooking spray and heat on medium-low. When warm, add two tortillas and cook until lightly brown, about 5-7 minutes. Then flip and brown the other side, about 3-5 minutes. Remove from pan, let cool slightly, and cut into thirds. Cook the remaining tortillas. Serve with sour cream or plain yogurt for dipping.

Makes 4 quesadillas