It's "Tradition" now

At what exact moment does something become a "Tradition"?  Keep that question in mind as we move on...

So, it's almost Easter.  And we're planning the menu for another pre-Easter, Holy Saturday dinner.  Guess what's showing up on the table again this year?  Mm-hm, yup, the Sweet Curried Carrots with Chive Yogurt Sauce.  This is year number three.  Think it's a "Tradition" now?  Either that, or this is one very dang good recipe - well worth repeating!

I think I've mentioned it every Easter since we first tried it.  And, I also think that every year it is my PLAN to share this recipe.  But, I never seem to get around to it.  So, this is the year!

The first time we made this, it disappeared almost immediately upon arrival at the dinner table and we were wondering why we hadn't doubled the recipe.  It says it serves six to eight.  Well, I don't know where they found six people who could control themselves enough to share that dainty plateful.  Certainly wasn't us six!  Oh, we started out all polite and genteel.  It didn't last.  After the first taste we were all scrambling to get the few remaining carrots on the platter.  A few harsh words MAY have been exchanged.  But, I promise no was harmed during the eating of the curried carrots.

This recipe was found on the BHG website.  It has not been altered in any way shape or form (it is PERFECT, as is).  So, credit is due to the fine folks over at Better Homes and Gardens.  I don't think they'll mind that I'm sharing their recipe.

Oh, and in case you're wondering what else is on the menu for this year, here's the list:
Salmon (grilled? or baked? - not sure yet)
Rice Pilaf
Sweet Curried Carrots with Chive Yogurt Sauce
Salad
Dessert (still to be determined)

Sweet Curry Carrots with Chive Yogurt

INGREDIENTS

1½	lbs carrots with tops, trimmed  (about 10)
1	T extra-virgin olive oil
½	t salt
3	T honey
1	T curry powder
⅔	c plain low-fat Greek yogurt
¼	c snipped fresh chives

Directions

1. Preheat oven to 425 degrees F.  Scrub carrots and peel, if desired. Halve any large carrots lengthwise.

 

2. Line a 15x10x1-inch baking pan with foil. Toss carrots with olive oil. Evenly spread carrots in prepared pan. Sprinkle with ¼ teaspoon salt. Roast carrots for 15 minutes. Meanwhile, in a small microwave-safe bowl warm honey in microwave for 30 seconds. Whisk in curry powder; set aside.

3. Remove carrots from oven. Drizzle with honey mixture; toss to coat. Roast 10 minutes longer, turning occasionally, until carrots are glazed and tender when pierced with a fork. Transfer to a serving platter.

4. For Chive Yogurt, in a bowl combine yogurt, chives, and remaining salt,  Serve with roasted carrots.

She totally made it up

When I was at the market the other day, I found a new item on their shelves - handmade style corn tortillas.  Even though they are made in a factory like most commercially available corn tortillas, they have that look and feel of handmade tortillas - a little thicker and uneven.  (Isn't it funny that we are often willing to pay more for a product that is less attractive when that 'undesireable' trait hints that it is more special because it's less attractive?) One of the most intriguing things about them, is that they feel more like flour tortillas (soft, pliable) than corn tortillas.  All of which got me to thinking about a recipe that I haven't made in a very long time.  Tami's "Egg-Stuff".  I plunked those babies (the tortillas) in my cart and headed over to the dairy section to pick up a dozen eggs and some cheese.  Then 'round the corner to the produce section for some mushrooms, a couple of carrots, and an onion.

The first time I ever had this, I was at my friend Tami's home.  We were hanging out, bored, with nothing to do on a Saturday night.  We were hungry and started scrounging through Tami's refrigerator.  She didn't have much.  But, with the few things we did find, Tami totally made up this recipe.  I think I have the only written out copy of it.

And, as you can see, it certainly doesn't have a fancy name, like most recipes currently do.  I think I just wrote "Tami's Egg-Stuff" across the top of the recipe card when I got home later that evening because I didn't know what else to call it.  If I was to name it now, it would have a much longer flowery name.  Perhaps something like "Soft French Eggs with Champignon, Carotte, Oignon, and Fromage in Pita Pain".  Or "Egg Clouds in a Plain Wrapper". Or some other equally ridiculous name.  No matter what you call it, it hit the spot that night and it has many time since.

When I got home from the market and pulled the old recipe card out of my box, I realized that it doesn't even call for tortillas!  Tami and I ate it in Pita bread!  But, I didn't care.  Those yummy looking tortillas had called my name and I was going to eat them with Tami's "Egg-Stuff".

Tami’s “Egg-Stuff”

INGREDIENTS

1	med Onion, diced
1-2	Vegetable oil
½	lb button mushrooms, sliced
1	Carrot, shredded
6	eggs, well beaten
½	cup grated cheese (whatever kind you like)
	Salt
	Pepper
	Pita Bread (or Handmade-Style Corn Tortillas)
	Salsa

Directions

1.     Sauté onions in oil until clear.  Add sliced mushrooms and sauté until tender, but still plump.  Add shredded carrot and well beaten eggs.

2.     Cook in the way you would scrambled eggs ‘til eggs are softly done.

3.     Season with salt and pepper.

4.     Toss in grated cheese and then remove from heat as soon as cheese has melted.

5.     Stuff into pocket of Pita bread and serve with Salsa.