Cooking with Rhubarb

posted in: Recipes | 8
Is rhubarb a vegetable or fruit? It is a perennial plant that is actually a vegetable but we tend to cook it with other fruits and treat it as a fruit. Rhubarb contains calcium, fibre, Vitamin C, iron and manganese. … Continued

Yummy Beef Casserole

posted in: Recipes | 1
Cold wintery days call for comfort food and beef casserole is certainly one of those foods. The really cold temperatures have set in for the later part of January so this type of food is really appreciated and enjoyed. 450 … Continued


posted in: Recipes | 1
It was time to do some baking. Snickerdoodles is a plain and simple recipe and most of the ingredients are basic ones that will be found in the cupboard. Where on earth did they get the name snickerdoodle? It might … Continued

Banana Bread

posted in: Recipes | 4
A favourite in our house is banana bread. It doesn’t get made as often as when the three girls lived at home, but every now and then the bananas get too ripe and it is time to make some more. … Continued

Carrots are Dilly

posted in: Recipes | 17


It is hard to resist a 10 pound bag of carrots for $1.97 and then I had to come up with lots of recipes to use them all.   Carrot and turnip (rutabaga) or swede as it is called in England are mashed together for a favourite.  Lots of carrots were blanched and frozen into portions that will go into stews and slow cooker recipes. I also made sweet potato and carrot soup. (sharing soon)

Then I came across a new to me recipe dilled carrots on The English Kitchen and decided to try it.  I printed it out, made it, and decided it was a keeper and I’ve made it a few times since.

Peel and julienne cut 450 gm of carrots.

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Melt butter in a pan and gently add the carrots, turning frequently to coat them.  Add water.  The recipe calls for chicken stock but that is something I don’t use.  You could add a stock cube if you wish, but I also try to stay away from them because of the added salt.

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Add 1 teaspoon of fresh dillweed and mix in.

making filled carrots at

Add 1/2 teaspoon of honey, or a bit more if you like things really sweet.  Mix in well.

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Cook for about 10 minutes or until carrots are tender.  A god portion of the water/stock will evaporate.  Remove with a slotted spoon and serve.

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I’m sharing with Weekend Cooking.

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