Okay, I’ll admit it up front: this is sort of a strange one. I totally know that. But Easter is coming up on Sunday, and I had to. I had to.
I’ve been thinking about making carrot mimosas for what seems like an eternity. Carrot juice is naturally delicious and sweet, and it’s amazing with orange – so why not take one more step and sneak it into a mimosa somehow?
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I don’t know what’s up with me and carrot cake lately, but I want to make carrot cake everything. Pancakes, waffles, cookies, oatmeal. It’s almost pumpkin-level, and for that, I apologize to my dear significant other, who still can’t fathom the idea of pumpkin in anything after my pumpkin-everything frenzy last fall.
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I’m a freak for vegetarian comfort food. Unfortunately, vegetarian comfort food generally isn’t much less fattening than its meat-laden brethren. Bummer!
This pot pie pasta, though, is much healthier than anything labeled “pot pie” would seem. It isn’t packed with loads of butter and gobs of cheese. It’s inspired by one of the most classic comfort food recipes of all time – chicken pot pie – minus a huge quantity of heavy gravy, and no pastry in sight.
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I’ve been making these carrot fries for my toddler for awhile now. They’re the perfect way to serve up carrots to little ones because they can grab them with their chubby little paws and gnaw away at the soft, tasty bits.
They’re fun for dipping, too, which toddlers loooove. My little gal has just figured out that she loves carrot fries dipped in hummus … though for some reason she tries to feed her forehead before her mouth and so she has a lovely pile of hummus all over her head by the time all is said and done, but hey. My kid is eating carrots and hummus, so I’m happy.
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This is one of those recipes that I threw together on a whim, not knowing it would become an instant favorite in our house.
It’s kind of the big-man-on-campus of muffins, I think. Which I totally know is a weird way to describe a muffin (though a big man on campus is likely a stud muffin, so there is that).
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