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Carrot Crisp Sautéed with Thyme & Butter

4 or 5 Carrots, Medium Large, 1/4 inch Slice

2 Tablespoons Butter

1 Tablespoon Olive Oil

3 or 4 Sprigs Thyme, Remove leave and pinch as adding to the skillet

Salt & Pepper to taste

Dash of Nutmeg

Place Olive Oil & Butter in a medium heavy skillet, at medium temp melt

Add rest of ingredients, mix around on the occasion until desired doneness.

I prefer my veg really crispy, so this didn’t take lone!

Serve with New York Strip Roast & Saffron & Almond Rice!

 

Rare New York Strip, Saffron & Almond Rice, Carrot & Thyme.

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Czech Inspired Pork Loin Roast w/ Roasted Carrots:

Roast pork is the national dish of the Czech Republic (and loved all over central Europe) and in honor of their beloved leader Vaclav Havel who died over the weekend I made a Czech inspired pork roast last night.  It is not the most traditional roast (which has caraway seeds as its main spice and served with sauerkraut and dumplings) this one is based on other variations I have seen with a wee bit of a twist.  Being a Czech boy, I really love this roast!  I miss my dad’s potato dumplings though (another topic for another day) [edit – potato

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Roasted Carrots:

This is a wonderful way to roast some carrots, even a friend who does not like cooked carrots could not get enough of these!  I made these with my Thanksgiving meal this year. 

Pealed carrots cut about 1 ½ to 2 inches in length (enough to have all stand up in a oven proof pan or dish) Glug or two of olive oil 1 Tbls. fresh thyme pulled off stem 2 bay leaves few pats a butter water to cover the bottom half of the carrots Salt and pepper to taste

 

Pre heat oven to 350 degrees F.

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Chicken Wild Rice Soup:

Although wild rice is not directly related to Asian rice it is a close cousin.  It is really healthy containing a lot of potion, B vitamins and diet fiber.  To learn more go here.

This version is a much healthier version since it used a margarine spread substitute that is made with yogurt.  Because of the yogurt spread there is no compromise to the flavor, creaminess or richness of the soup, just a lack of a lot of trans-fats.  Feel free to go back for seconds!

1 medium onion, chopped 2 celery ribs, diced 2 carrots, diced ½

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Stormin’ Norman’s Midwest Chop Suey (Stuey):

My dad was a wonderful cook albeit not overly adventurous, he loved his meat and potatoes, that is how he grew up on his grandpa’s farm after all.  This dish is one of his and was one of my favorites as a kid and still is.  It was something he would throw together if I was coming down to help around the house or just visit.  I was not sure why he called it Chop Suey since it isn’t anything like the Asian Chop Suey so I asked my mom.  She said he liked the name and made the

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Beef Lemon Basil w/ Sautéed Carrots, Zucchini and Mushrooms

A cacophony of flavors that are bright and as spicy hot as you want but this meal still holds a sense of lightness and delicateness that wowed the taste buds.  An ode to a stir-fry for sure and could be easily served with rice or risotto, long noodles of some sort. 

1 lb. chuck roast cubed or cut then 4 carrots cut thin on the bias 1 zucchini cubed up Hand full or so of fresh cramini mushrooms (buttons) chopped same size as zucchini 2 cloves of garlic minced 3 Tbls. fresh basil julienned* (small but long ribbons) half

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Chicken Fennel Soup

This is a simple slow cooking soup that only gets better with time and packs a punch of flavor.  I love to make this on cold rainy or snowy days where I get it going and let it slowly cook down for hours as I watch football or putz around the house.  Oh and if picky Shae loves this you know it is good, it is one of her all time favorites!

First off, what is fennel?  Fennel is a plant with a bulbous bottom with fine green frowns that look a lot like dill’s frowns but smaller.  It

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