Amazing Beef Stew

This is the best beef stew we've ever had. I think you will really enjoy this recipe, which is adapted from the Classic Slow Cooker Beef Stew from the December 2013 issue of Cooking Light. My recipe does not use a slow cooker, but I've included those instructions in the comments if that is your preference.

Leftover Turkey & Rice Soup

Every Thanksgiving I am so happy to make lots of stock with my turkey carcass. I always wind up with some extra turkey meat from the process, which I love to use in this soup. This is a sort of "throw it together" type of soup, so if you find you prefer more or less of any ingredient, go for it until you find exactly what you like best!

Rice and Lentil Pilaf

This would be great to make on a Sunday so you could have quick and easy lunches all week. If you use a vegetable stock, this is vegetarian.

Buttered Carrots AKA "Kettle" Carrots

I have never been a fan of cooked carrots and then my aunt made carrots with tarragon for Thanksgiving one year and everything changed. I mean, these are great carrots, and my sister and I started making them every year for our holiday dinners when I was growing up. I still wasn't a fan of plain, cooked carrots but cover them in tarragon, garlic, and butter, and you had a convert!

I was so excited to share these carrots with my husband and the little one and was absolutely crushed when neither liked them. "Ew.. what's that funny seasoning? You know I don't like cilantro..." and me defending them, "it's not cilantro, it's tarragon!" ha! all for naught. They would not eat them. So, this recipe came out of a desire to make carrots we all liked. I couldn't eat them with simply butter and they couldn't eat them with garlic and tarrgon and so, why not try something sweet and salty.... like kettle corn....

Ingredients:
5 or 6 carrots, peeled and sliced (about two cups)
About 2 tbsp organic butter from grass-fed cows or ghee
Sea salt and pepper to taste
A pinch of coconut sugar or maple sugar, seriously, just a pinch (less than 1/4 tsp)

How To:
1. Add carrots to a small saucepan and cover with water. Salt water and bring to a boil.

2. Boil about 10 minutes until done. Drain and return to saucepan.

3. Season with butter, salt, pepper, and sprinkling of sugar. Stir to mix and serve warm.

Comments: I am not a big cooked carrots fan, but these are delicious.