Spiced Carrots

You would not think that spiced carrots would belong on a brunch menu, but, this dish was a lovely addition to the meal.  Since the carrots are mildly spiced, but very colorful, they enhance the table both visually and by flavor.

The recipe came from a 2004 Gourmet magazine, with minor changes. Enjoy!

Spiced Carrots

Ingredients:

2 lb. medium carrots
2 tablespoons oil
2 tablespoons brown sugar
1/2 cup water
2 teaspoons lemon juice
1/2 salt, if you wish
1/2 teaspoon cinnamon
1/8 teaspoon, cayenne

Instructions:

1. Peel carrots. Quarter carrots lengthwise. Cut into 2 1/2 inch pieces.
2. In a skillet, saute carrots in oil until slightly softened, about 5 minutes.
3. Add brown sugar, stirring until sugar is melted.
4. Stir in water, lemon juice, salt, cinnamon and cayenne.
5. Simmer until carrots are tender and liquid is reduced to a glaze. About 10 minutes.
6. Serve warm.
7. I served them chilled for the brunch, but the flavor is better when warm.

Tofu "Egg" Salad

I'm continuing the recipes from my Summer Sunday Brunch, but, remind me to tell you about my wonderful Summer Dinner on the Deck menu!  This Tofu "Egg" Salad proved to be a surprise hit, but, admittedly, several of the brunch guests carefully watch their fat and cholesterol intake.  The original recipe is from kblog.lunchboxbunch.com, but, of course, I made some changes.  Enjoy!

Tofu "Egg" Salad

Ingredients:

12 ounce package firm tofu

1/3 cup organic mayo

1/3 cup horseradish mustard (the original recipe suggested classic Grey Poupon)

1 teaspoon celery seed

1/8 teaspoon cayenne

1 teaspoon turmeric

1/4 teaspoon black pepper

1/2 cup chopped scallions, include the green sections

Instructions:

1. Prepare tofu by squeezing out the liquid and dicing into small cubes.
2. Mix scallions, seasonings, mayo, mustard with the tofu.
3. I smashed some of the tofu cubes to achieve a somewhat smoother texture.
4. The author said add celery for crunch, if you wish. I think I'll add pickle relish next time.
5. Chill until ready to serve.