I am so proud of this dish, which I made entirely with ingredients that we had on hand, Rice with Carrot-Ginger Sauce:



I can hear you gagging through the computer, but it's actually really yummy. We used to go to a restaurant that had a carrot-ginger salad dressing that was to die for, so I was going for that flavor here and Paul said I got it! I shredded a bunch of carrots and fresh ginger, added it to some veggie broth on the stove, along with ground ginger, to bump up the ginger quotient, salt, pepper, a jalapeno pepper and some garlic, let it simmer for 10 minutes or so, then sit for a while. I liquified it with the immersion blender, then thickened it with corn starch and a sauce was born! I wasn't going for this but it's actually vegan and super healthy, for those concerned about these things.

Click here to see what the Kitsch-en churned out last week.