Earlier this year I started teaching cooking classes at a local hospital and cancer center. I had only attended one of the classes prior to being asked to take them over and while I was honored I was also very nervous. I mean I didn’t go to culinary school, I just cook at home. And the last (only other) time I did a cooking class I left out a main ingredient and my partner both cut open his hand and caught a pan on fire… Was this really a good idea?
I can say that it has been such a wonderful decision. I have a great time chatting with the students and brainstorming new recipes and working with another dietitian whom I consider a mentor. It is truly a breath of fresh air for my week. There is always an adrenaline rush leading up to it – will I get out of work in time, will they like the recipes, will I remember to pack everything (thank you baby brain), will I have anything to say… etc. Once we get started though all of those fears go away and we just chat, and cook, and eat. We teach each other and push each other and congratulate each other – it really is an awesome group.
I have been horrible about sharing our recipes and the photos since I started teaching in March but in my defense by the time I think to go take a photo all of the food is gone… Clearly I’m doing something right with the recipes. Tonight was no exception. The first thing to go were the carrots I made – roasted with honey and spices then topped with a tahini-yogurt sauce. These really are a fantastic side or even a good snack if you’re in a pinch and have them laying around the fridge. You can absolutely do this with any kind of carrot, but I thought the rainbow carrots were too beautiful to pass up this week.
Didn’t get a photo of the finished product, just the empty bowl of carrots and the remaining sauce… I did think ahead and snap a photo this morning while I was cleaning the carrots – the colors were just so vibrant I couldn’t resist.
- 3 Tablespoons Tahini
- ⅔ cup plain low fat Yogurt (can be Greek)
- 2 Tablespoons Lemon juice
- 1 clove Garlic, crushed
- 3 Tablespoons Honey
- 2 Tablespoons Extra virgin olive oil
- 1 ½ teaspoons Coriander seeds, toasted and lightly crushed
- 1 ½ teaspoons Cumin seeds, toasted and lightly crushed
- Leaves from 2 sprigs fresh Thyme or generous pinch of dried thyme
- 3 pounds Carrots, peeled and cut into index-finger-sized batons
- 1 ½ Tablespoons Cilantro leaves, chopped or not
- Kosher or Sea salt to taste
- Ground black Pepper to taste
- Preheat oven to 425°F.
- Line large rimmed sheet pan with parchment paper.
- Make sauce: Combine tahini, yogurt, lemon juice and garlic in small bowl. Whisk well.
- Season to taste with salt. Set aside while roasting carrots.
- Combine honey, olive oil, coriander and cumin seeds, and thyme in large bowl.
- Add ½-1 teaspoon Kosher or sea salt and a few grinds of black pepper.
- Whisk as well as you can; though may be thick.
- Add carrots. Mix until well-coated.
- Dump carrots onto prepared sheet pan. Arrange into single layer.
- Roast, stirring gently once or twice, until they are cooked through and glazed, about 30-40 minutes.
- Serve carrots warm or at room temperature, with spoonful of sauce on top.
- Garnish with cilantro.
Adapted from Orangette