This was one of those dishes that was just thrown together because
of a lack of planning it sounded good and, aside from the tons of tomato sauce we canned, was the first time we truly benefited from all of the preserving we did this summer. When we signed up for the CSA co-op this year, we received a sheet from our farmers explaining that they were going to plant extra of certain crops for those of us who are nuts enough to do all this darn canning and freezing and drying.
Well, they put it a little more diplomatically than that, but you get my drift.
At any rate, we asked for extra tomatoes, carrots, cucumbers, garlic and sugar snap peas. The tomatoes were all made into sauce, the garlic was dried and sits on my kitchen counter (I was tempted to pickle it), and we never saw the cucumbers because the bugs beat us to them. We also got quite a few pimento peppers unexpectedly that we roasted and canned. There was an abundance of carrots; we canned 8 pints of them, but because I cooked them beforehand they came out way to soft to eat on their own, so they will most likely go into sauces, soups and stews this winter; the remaining carrots were peeled, sliced and frozen. These were the carrots that were used in this surprisingly tasty side dish, along with some of the 4 quarts of sugar snap peas that I froze this spring.
I’ve given directions for fresh peas and carrots, but as I said above, frozen worked just fine – just adjust the cooking times accordingly. These went very well with the Sweet and Sour Meatloaf.
Honey-Soy Carrots and Sugar Snap Peas
1 cup carrots, peeled and cut into ½ inch slices
1 cup sugar snap peas, trimmed
1 tablespoon tamari or wheat-free soy sauce
1 tablespoon raw honey
1/2 cup chicken stock, preferably homemade
Salt and freshly ground black pepper, to taste
Place the carrot slices in a small, heavy skillet with the chicken stock; bring to a boil, then lower the heat and cook until the carrots are tender crisp, about 2 or 3 minutes. Add the sugar snap peas and continue cooking until the peas are hot and most of the chicken stock has cooked away, another 2 or 3 minutes.
Reduce the heat to low and add the tamari and honey; toss the vegetables until they are evenly glazed. Season to taste with salt and pepper and serve immediately.
Nutrition (per serving): 63 calories, <1g total fat, 1.2mg cholesterol, 418.8mg sodium, 217.7mg potassium, 12.6g carbohydrates, 1.6g fiber, 9.1g sugar, 2.6g protein.