Candied Carrots

 This has become a holiday tradition at the Tilton house.  

• 1 lb carrots, peeled and sliced into 1/2 inch pieces
• 2 TBS butter
• 3 TBS brown sugar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 TBS chopped parsley

1. In a large pot, add carrots and 1 cup of water.  Bring water to a simmer and cook for about 8-10 minutes, or until tender.  
2. Drain water from pot and return the pan to the stove.  Over medium heat, add brown sugar, butter, salt, and pepper.  Cook for 2-3 minutes, or until the butter and sugar have melted and carrots are coated in the glaze.  Sprinkle with parsley and serve.  

GF Tortillas

 Best GF tortillas I've had in years - soft and flexible!  

• 5 TBS whole psyllium husk (rough husk form) 
• 2 Cups warm water
• 3 cups gf flour blend (I like King Arthur, Bob's Red Mill, and Namaste blends) 
• 1 tsp coarse kosher salt
• 1/4 Cup sunflower oil

1. In a small bowl, mix psyllium husk and warm water until it forms a gel, about 15-20 seconds.  Set aside.  
2. In separate large bowl, whisk together gf flour blend and salt.  Make a well in the center.  
3. Pour sunflower oil and psyllium gel into well and mix with wooden spoon until the dough comes together.  Knead by hand, scraping the bowl as necessary.  It's ok if the surface is not very smooth as long as it's homogenous and without clumps.  
4. Turn dough onto lightly floured surface.  Divide into 12 equal portions.  Shape dough into balls (they will not be smooth, that's ok).  Cover with a dish towel or moist paper towel to prevent dough from drying out.  
5. Using rolling pin or tortilla press, work with each dough ball until it is approximately 9 inches in diameter and 1 mm thick, dusting the surface, rolling pin, and top of dough as needed to prevent sticking.  
6. Preheat non-stick skillet to med-hi heat.  Do not oil or grease the pan.  Place rolled tortilla dough into frying pan and cook for about 45 seconds, flipping it once bubbles appear on the surface.  Flip and cook approximately 45 seconds, until there are large dark brown sonts on its underside.  
7. Transfer cooked tortilla to a clean dish towel or tortilla warmer and cover it well, trapping steam to prevent the tortilla from drying out.  
8. Storage: in a zip-lock bag for 2-3 days.  
9. Reheating: heat a large nonstick skillet, lightly spray the tortilla with water.  Cook in a hot pan with the lid on for about 45 seconds on each side.  Once re-heated, cover and wrap it for a few minutes in a dish towel to trap the steam.  

Steak Bites

• 2 1/2 lbs Beef chuck roast, cut into 1-2 inch cubes 
• salt and pepper, to taste
• Olive oil or avocado oil 
• 2 lbs baby Yukon gold potatoes or red potatoes, halved 
• 1 lb carrots, cut into 1-2 inch pieces 
• 1 sweet onion, sliced
• 1/2 cup beef broth 
• 6 TBS butter, melted
• 5 cloves garlic
• 1 tsp Italian seasoning 
• 1/2 tsp crushed red pepper
• 2 TBS dried parsley 

1. Pat the beef chunks dry, then season generously with salt and pepper to taste.  
2. Heat oil in large skillet over medium-hi heat.  Sear beef in a single layer for 2-3 mins per side.  If needed, work in batches - don't overcrowd.  
3. Place halved potatoes on the bottom of the slow cooker or instant pot.  Top with carrots and onion, then place seared beef on top.  Pour beef broth over crock pot contents.  
4. Mix melted butter with remaining ingredients and drizzle over the meat.  

Crock pot instructions

• Cook on low for 8 hours or on high for 4 hours, until beef is tender and potatoes are soft.  

Instant Pot instructions

• Cook on high for 40 minutes, then quick release.  

Cowboy Caviar

This has quickly become a favorite summer lunch.  I think it'll be handy for school/clinical lunches too.  

Salad 

• 16 oz can chickpeas, drained and rinsed
• 15 oz can black beans, drained and rinsed
• 15 oz can corn (optional) 
• 8 oz mozzarella pearls 
• 2 cucumbers, peeled and diced
• 1/2 red onion, diced
• 10 oz cherry tomatoes
• banana peppers (from a jar) to taste
• parsley or cilantro to taste 

Dressing

• 1/4 cup olive oil
• 2 TBS red wine vinegar
• 2 TBS juice from banana peppers 
• 2 TBS Dijon mustard
• 1 TBS maple syrup

1. In a large bowl, combine salad ingredients.  
2. In a small bowl, whisk together dressing ingredients. Pour over salad ingredients.  Refrigerate.  

GF Nutella Pinwheel Pastry

• 1 GF Puff Pastry 
• Nutella 
• 1 egg
• 1 tsp water 

1. Preheat the oven to 375.  
2. Place puff pastry on a floured surface and roll slightly.  Spread Nutella on half the sheet, then fold the other half over.  
3. Using a pizza-cutter, cut into 1" strips.  Taking one strip, twist the pastry, then place in a circle.  Repeat with remaining strips.  
4. Mix egg and water together, then brush the pastries with the egg wash.  
5. Bake at 375 for about 20 minutes.   

GF Apple Danish

I was probably way more thrilled than I should be to find GF puff pastry at the grocery store...  😄😄😄  This was a BIG hit around the household!  

This recipe is enough for 2 Danishes.  

• 1 GF puff pastry (2 if making both pastries) 
• 8 oz cream cheese
• 1/2 cup sugar
• 1 egg yolk
• 1 tsp vanilla (GF)
• 1 tsp lemon juice
• 1 Jar of Apple Pie filling 
• Coarse sugar for topping, optional 

Egg wash 

• 1 egg
• 1 TBS water 

1. Preheat oven to 375.  Line a baking sheet with parchment paper.  
2. In a medium bowl, beat cream cheese and sugar until fluffy, about 2-3 minutes.  Add egg yolk, vanilla, and lemon juice.  Beat until combined.  
3. Place puff pastry on a lightly floured surface and roll out slightly.  With the pastry length-wise, cut two slits in the top and two at the bottom.  On the outer third to the left and right, cut inch-long slits to braid the pastry later.  
4. Spoon 1/2 the cream cheese mixture onto the center.  Spoon a layer of apple pie filling on top of the cream cheese mixture.  Then top with the cream cheese filling.  
5. Place the top and bottom pastry pieces onto the cream cheese filling, then braid the remaining strips of pastry.  
6. Mix egg and water together in a small bowl.  Brush egg wash over the pastry.  Sprinkle with coarse sugar.  
7. Bake for 25-30 minutes, or until golden brown.  

Zucchini Muffins

 These muffins are so light and fluffy!  Thanks for the recipe, Reenie!

• 1 cup flour (I use 1/2C Bob's Red Mill GF and 1/2C Namaste GF flour)
• 3/4 cup sugar
• 1/3 cup Cocoa powder (Dark cocoa also works)
• 1 tsp ground cinnamon 
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup milk (any milk ok)
• 2 tsp vinegar
• 1/4 cup vegetable oil
• 1 egg, whisked
• 1 tsp vanilla
• 3/4 cup grated zucchini
• 1/2 cup boiling water
• 1/2 cup chocolate chips

1. Preheat oven to 350.  Line muffin pan with parchment liners (or foil, in a pinch)
2. In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, and salt.  
3. In a separate bowl, whisk together milk, vinegar, vegetable oil, whisked egg, and vanilla until combined.  
4. Pour wet mixture over dry cocoa mixture and stir by hand until all the flour is incorporated.  Stir in the zucchini, followed by boiling water. 
5. Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips. 
6. Bake at 350 for 13-17 minutes, until tops spring back and a tester inserted in the center of a muffin comes out clean.  

**If buying lots of zucchini at once, you can grate it, measure it out, and put it in snack sized bags and store it in the freezer.  Thaw when ready to make more muffins!