The Tri-City Herald's Food & Wine section May 18 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Yield: 10 servings
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10 medium carrots, peeled and thickly sliced
1 (16-ounce) can pineapple chunks (packed in juice or syrup)
1 cup orange juice
1 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon ground cinnamon
In a medium saucepan over medium heat, cover carrots with water and heat to boiling. Cover and cook about 15 minutes or until tender-crisp; drain.
Drain liquid from pineapple into a large saucepan and add orange juice. In a small bowl, mix cornstarch, salt and cinnamon. Stir in a few tablespoons of the juice from the saucepan and mix to a smooth paste.
Heat liquid, then stir in cornstarch mixture. Simmer, stirring constantly, until thickened. Add pineapple chunks and carrots; cook over low heat, stirring constantly, until hot and bubbly.
Per serving: 65 calories; no fat; 1g protein; 16g carbohydrate; 9g sugar; 2g fiber; 275mg sodium; 30mg calcium.
Adapted from: The Good Housekeeping Cookbook edited by Zoe Coulson.