Tapas: Marinated carrots

[vocalista001]

1/2 Pound carrots peeled and cut into bite-size pieces
chicken broth
Salt
2 Tbsp (white wine) vinegar
1/1/2 Tbsp water
1 lg clove garlic mashed or pressed
1/4 tsp oregano
1/4 tsp feshly ground cumin
1/4 tsp (pondhopper's Spanish picante) paprika

Cook the carrots in the chicken broth until barely tender . Drain and dump into a glass or ceramic bowl.

Toast oregano and

Comments

[mummm]

Did you do the Palm Hearts from scratch too? Thank you for the recipe!

I made your potato salad and it turned out really well.

[vocalista001]

The palm hearts on the antipasto come right out of a can. Cut them up and serve :)

[mummm]

Oooooo! My kind of cooking!

Your modem must be up and running now!? :^)))

[halfmoon_mollie]

mmmmmmmmmmmmmmmmmmmmmm

[marswalker]

sounds pretty yummy to me!

[vocalista001]

My favorite carrots so far :)

[gwendraith]

Fantastic way to do carrots!

[pondhopper]

They were SO yummy.
I wonder where you got the Spanish picante paprika.
;)
*copies recipe*

[vocalista001]

Yes I should edit that recipe!!

I used the piacnte paprika on the oven roasted potatoes today. They taste FANTASTIC!

[pondhopper]

I use paprika up like water.
Now I know what to stock up on for YOU.
;)
The "sweet" stuff is pretty good, too. It's the smoky taste I love in both.

We sure miss you.
(I DIDN'T mean you had to credit me!)
:P

[vocalista001]

(I intended to and forgot when I was typing!)
xo