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.