Day 184 - Ginger Honey Glazed Carrots

Vveeeths ah shooooooo goot! (That's me talking with my mouth full)

Translation: These are sooooooooo good!

I had an abandoned bunch of baby carrots in my fridge. They looked so forlorn and longing for happiness... Happiness that could only be found with my condiments and spices as accessories.

I searched through my pantry. I searched my spice cabinet. And I debated which flavors I was in the mood for. My original attempt was delish. But my second go around that was meant for photos and my blog (as well as my grumbling tummy) took a seemingly innocent turn, and was transformed! The citrus zest at the end is what makes this dish spectacular. The brightness of the citrus zest, the richness of the carrots and honey, and bold flavored ginger dance in unison on you tongue when they're all brought together. This will definitely be on my Thanksgiving menu this year.

Ginger Honey Glazed Carrots

• 2 cups baby carrots (or large carrots sliced to 1/2 inch thick)
• 2 Tbsp. honey
• pinch of ground ginger
• pinch of Kosher salt
• 1/2 tsp orange or lemon zest

You'll also need a Ziplock Zip'n'Steam bag or your favorite steaming method (the bags take 3 minutes to cook the carrots...wonderful time saver) and a non-stick pan spray.

1. Place your two cups of carrots into your Zip'n'Steam bag and cook according to directions.

Let the carrots cool a bit, or they will liquify the honey.

2. Spray your Tbsp measuring spoon lightly with the non-stick spray and measure the honey directly on to carrots while they are still in the bag.

3. Add the ginger, reseal the bag and shake it around a bit.

4. Sprinkle the salt and the zest just before serving.

Serves 4 as a side dish (or just one depending on how hungry you are).

For Weight Watcher's - 1 Point Plus per serving (at four servings)

Tomorrow: Boobs. Yup, boobs.

Day 145 - Weigh In Day!!!

And If you are seeing this message, this one, right here, it means I have no internet and am unable to post due to Irene's crabby attitude. She stole our power and thus our internet. So instead of my Sunday waistline info, instead I will charm you with my culinary skills... And if I'm lucky, you may have to wipe a bit of drool from your chin when we're done : ) Either way, enjoy!

Friday night, while I should have been preparing for the storm, I was instead looking for ways to have acorn squash with my dinner. In a former life I would have roasted it on a sheet pan, then put a Tbsp or two of butter in the cup along with brown sugar (and perhaps maple or vanilla). Though that is one of the yummiest things to do to an acorn squash, it's an aggressive enemy attack against my midsection. So I searched around and found this instead... Give it a try!

Orange and Ginger Glazed Acorn Squash

• 3 acorn squash, halved length-wise and seeds removed
• 3/4 cup orange juice
• 2Tbsp. crystallized ginger, minced
• 2Tbsp. butter (unsalted is better)
• 1Tbsp. packed brown sugar

1. Preheat oven to 375F; line a baking tray with aluminum foil and lightly spray with vegetable spray
2. Place squash cut side down on the tray and spray back sides lightly with vegetable spray
3. Bake for 30-40 minutes, until tender
4. Approximately 10 minutes before they are done roasting, combine the remaining ingredients in a sauce pan and heat just to melt butter and dissolve sugar.
5. To serve: place 1 half acorn on a plate and spoon 3Tbsp. glaze into the center.
6. Eat before someone else does.

For Weight Watcher's: 2 points for one half with 3Tbsp of the glaze.

This is an amazing way to highlight the beautiful sweetness of the squash without masking it with flavorings. The ginger and citrus are surprisingly gently and compliment the squash deliciously.

Monday: Check back to see how I weathered Irene.