Cheap and Easy: Snack Sticks

Heather says:
Everyone says, “Eat your vegetables.”  Here’s a quick and easy way to perk up the lowly carrot stick without adding fat. We love it as a side for summer meals and as a snack to take to work or the park. They’ve been nicknamed margarita carrots, but there isn’t a drop of alcohol involved, so please don’t freak out when I say that my kids scarf them by the handful.

Way back in my restaurant days, one of my coworkers would make these as an alternative to the equally accessible (and delicious) french fries.
While baby carrots will work, go ahead and try using the real deal for these. The flavor difference between the two is enormous, but I understand that time is often a priority.

To keep the cost down, I always check the clearance produce cart and grab lemons and limes as I find them.  You can juice them ahead of time and freeze it in an ice cube tray or justify making real lemonade when they are $1.50 for a large bag instead of 3 for $1.00.

Ready?

Ingredients:

 

• 4 - 6 carrots
• 1 or 2 limes
• kosher salt

 

Simply peel the carrots and cut them into halves or quarters depending on their thickness.  Toss into a bowl and toss with the juice of one or two limes. Just before serving sprinkle with kosher salt.   

Seriously, that’s it.  Enjoy.

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Retro Saturday: Biscuit Baking

Retro Saturday is a chance to see a blast from the Home Ec 101 past and gives Ivy and I a chance to relax.
Heather says:

I searched high and low. I tried at least a dozen recipes people swear were from Grandma and now I have it. This is the one I recommend to biscuit novices. This is my choice for those who are scared of rolling pins and feel unsure about kneading.

Basic biscuits:

• 2 cups all purpose flour + extra for dusting
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1/4 cup vegetable shortening (COLD)
• 1/4 cup unsalted butter (COLD)+ 2 TBSP
• 1 cup milk

Preheat the oven to 400F.

Melt the 2 TBSP unsalted butter and pour into a 10″ square cake pan. Set aside.

In a large mixing bowl thoroughly combine the flour, salt, and baking powder. Add the shortening and grate in the butter. If you have a pastry cutter you can work it in that way, but for novices I find a grater simplifies the process. Do not worry about the little bit that sticks to the grater.

Using your fingers work the shortening and butter into the flour mixture. When it is thoroughly combined it will resemble coarse crumbs.

Add the milk and stir until just combined. The dough will be VERY sticky, that is exactly how it is supposed to be.

Heavily dust your work area and hands with flour. Turn the dough onto the floured surface. Fold each side toward the middle. Pick up the dough, redistribute the flour on your work surface, turn the dough over, and set back down. Once again fold each side to the middle. Pick up the dough and turn it over. Set it down and using your hands, gently press it out until it is about 3/4″ thick.

Using a biscuit or cookie cutter, cut the dough into 2″ circles. Push the cutter straight into the dough and pull it straight out. It sounds silly, but do not twist the cutter. You can push the scraps together to salvage the last biscuit. One at a time, set each biscuit into the buttered cake pan, then turn over, this gives them a nice buttery topping without having to use a pastry brush.

Bake 15 minutes or until golden.

Yields ~ 9 biscuits

Simple Side: Carrot Raisin Salad

Heather says:

This classic pairs well with sandwiches and meals that call Spring and Summer to mind.  In its most basic form, the recipe here, it’s low cost and low effort.  There are many variations on this recipe, feel free to share yours in the comments.

Ingredients:

• 2 cups coarsely shredded carrot
• 1/2 cup raisins
• 1/2 cup plain yogurt

Directions:

Stir together and chill in the refrigerator for at least two hours.

I don’t know about you, but that write-up just about wore me out.