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Whaddup, doc?!

2/14/2015

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Improvin'. You like my moves?
Happy Valentine’s Day, Noodlers!

The holiday falls on a Saturday this year, but that won’t entice Doug and me away from our annual tradition and into an overpriced prix fixe. One night a year, we take on the laborious, but loving, task of making lasagna.  Hold your horses, there’s no food porn to share yet. We’re currently simmering meat sauce pursuant to a recipe from the bam-master himself, Emeril. However, the sauce required carrots. We purchased a bunch of lovely organic carrots from Eataly last night, and I couldn’t let the rest be wasted. With a little improvisational inspiration, I give you, Curried Carrots with Currants.
1 bunch organic carrots (small to medium)

2 tsp. curry powder

2 tsp. chili powder

1 T. dried currants

Salt and pepper, to taste

1 T. olive oil

1 T. white vinegar

Preheat the oven to 375 degrees. Wash carrots thoroughly (duh). Toss them in olive oil, curry, chili powder, salt and pepper. Meanwhile, plump the currants in a small bowl with white vinegar for around 10 minutes. Drain them thereafter. 

Place the carrots in a small roasting pan and roast for 20-25 minutes, depending on their size. You should be able to pierce through the thickest one with a fork when done.

Arrange the carrots on a plate and sprinkle the currants on top. Enjoy as an appetizer or mid-afternoon snack.
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