Wow - it's been a while since I've posted! Since I've posted last, I've been cooking from scratch more - I made a quadruple batch of sweet potato pancakes for the kids to toast for breakfast during the busy Thanksgiving - Christmas stretch (we'll address the gallon of syrup used another time!). Can you tell I've been perfecting my batch cooking technique?
I've also been perfecting my home made bread recipe and adapting it to a loaf pan instead of using the bread maker.
We had a crazy Christmas getting snowed in at our in-laws (we left home a day early to avoid the weather and came home to THIS!)
1/2 onion (baseball sized)
handful of baby carrots (these were frozen but can be fresh)
1-2 TB water (depending on how wet the veggies are)
Season with your choice of rosemary, 1 TB butter, seasoned salt or regular salt.
Sometimes, if I'm eating this as a meal, I'll double the ingredients - they cook down quite a bit.