It’s late summer in Southern Oregon… The morning air is brisk and the foliage is almost ready to turn into autumn’s vibrant colors. The pear harvest here in the Rogue Valley is now in full swing and the farmers markets are filled with local produce such as pears, tomatoes, corn and melons. It won’t be long until pumpkins and winter squash fill the produce bins.
I found these Rainbow Carrots this morning at a local farmer’s market. Orange, purple and yellow. I could not pass them up… What beautiful colors! Even better, they’re organic too!
When preparing the carrots be sure to slice them into uniformly thick pieces. The reason is that they will cook consistently and near the same rate. My Guava Glazed Rainbow Carrots are similar in flavor to traditional glazed carrots but with a lovely sweet guava flavor. This colorful side dish takes about 20 minutes to make and tastes great with roasted chicken, grilled chops or a juicy steak. If you can’t find rainbow carrots feel free to use the usual orange carrots. Enjoy! Tessa
One pound carrots peeled and sliced into 1/4 inch thick slices
1 cup water
1/2 tsp salt
1 Tbs butter
1/3 cup guava jelly
dash salt (or to taste)
pinch of white pepper (or to taste)
In a saucepan heat the water until boiling. Add 1/2 tsp salt and carrot slices. Cook for 5 minutes or until desired tenderness. Drain carrots. Place back on the stove. Add butter, guava jelly, salt and pepper. Cook until guava jelly has melted and the carrots are glazed. Remove from heat, place in serving dish and serve. Makes 4 servings.
My son called me the other day just to gently point out to me that I did not live up to my promise to post easy recipes that he could make in his slow cooker while he studying at the university. During our conversation he asked me to come up with something Asian inspired that he can toss together quickly and serve with jasmine rice. My slow cooker Guava Chicken is just the ticket. It’s easy to make, tender and flavorful. Not to mention, I assembled the ingredients in about 10 minutes.
My slow cooked Guava Chicken is made with boneless, skinless chicken thighs, guava jelly, Indonesian soy sauce, ginger, garlic and rice vinegar. It’s sweet, tangy and has just the right amount of spice. Next time you find some guava jelly at your favorite grocery store, buy some and make this. Enjoy! Tessa
2 1/2 pounds boneless skinless chicken thighs
3/4 cup guava jelly
1/4 cup Indonesian soy sauce
1/3 cup rice vinegar
1/2 cup water
2 Tbs cornstarch
1 Tbs sweet chili sauce
1 tsp ground ginger
1 tsp garlic paste
1/2 tsp salt
1/4 tsp sesame oil
1/4 tsp white pepper
garnish with toasted sesame seeds and chives
In a slow cooker, add the chicken. In a medium bowl whisk together the remaining ingredients except for the garnishes. Pour sauce over chicken. Cover and cook on low for about 4-6 hours or until fork tender. Taste your seasonings, correct and serve with fluffy jasmine rice. Garnish with toasted sesame seeds and chives. Serves about 4.