Welcome to Rizon's #Kitchen! Please tuck your belly and enjoy the ride!
Lemon Cumin Carrots
Category: Side Dishes / Vegetarian 🍋🥕
I’m not a big fan of carrots but I will eat them in this recipe that I would like to share with you here. I normally make this around Thanksgiving time and sometimes for Christmas. Everyone seems to enjoy the taste of it, even my mom who hates carrots.Carrots-Pixabay The ingredients needed for this is quite simple. Most of it you can find already in your pantry. Try to use the freshest ingredients as possible.
- 1 Tbsp olive oil
- 2 garlic cloves minced
- 2 tsp ground cumin
- 1/2 tsp ground ginger
- 1/4 tsp group cayenne pepper (a little more if you like it spicier)
- 2 lb carrots (peeled and sliced into 1/2-inch pieces)
- 2/3 cup water
- juice of 1 lemon
- 1 tsp grated fresh lemon zest
- 1/4 sea salt
- 1/4 tsp freshly ground black pepper
n the largest skillet I have, I normally heat the olive oil over medium heat. I then add the garlic and saute for at least 30 seconds. Then I add the cumin, ginger, and cayenne pepper and saute for another 30 seconds. Then add the carrots and water and bring to a boil. Once it starts to boil, cover with a lid and lower the heat to simmer. Cook for 20 minutes until the carrots are tender. Uncover and raise the heat to medium, and cook until the liquid evaporates. Remove the pan from the heat and add the lemon juice, lemon zest, salt, and black pepper.
The best part about this recipe is that anyone who is diabetic can eat this without having to worry about their sugar level rising. It is safe for diabetics to eat. This is something I don’t mind my mom having second helpings on. Now if I can just figure out how to get Alex (my son) to start eating carrots then I will be all set. Who’s hungry for some carrots now?
Cheese Stuffed Shells
These Three Cheese Stuffed Shells are a great way to shake up your dinner routine with a meal the whole family will go crazy over! 🧀
- 20 uncooked jumbo pasta shells
- 15 ounce container ricotta cheese
- 8 ounces (2 cups) grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 12 basil leaves
- 1 egg
- 1 – 26 ounce jar spaghetti sauce
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
1. Preheat oven to 350 degrees. Cook pasta shells according to package directions for al-dente, about 9 minutes. Drain and rinse in cold water.
2. In a large bowl, combine the ricotta, Parmesan, 1½ cups of the mozzarella, egg, salt, pepper, and basil. Spread ¾ of the spaghetti sauce on the bottom of a 13 x 9 inch baking dish.
3. Spoon the cheese mixture into the pasta shells and place in the baking dish. Pour remaining spaghetti sauce over shells and sprinkle with remaining mozzarella. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and bake for 5-10 minutes more.