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Posts Tagged ‘Carrots’

from: Cuisine Splendid Soups and Super Sides

Note:  You’ll only use the potato flesh, so save the skins for another dish or tasty treat like potato skins.

Servings: 6 (12 cups)
Total Time:  1.5 hours

Ingredients
4 large potatoes, pierced and coated with olive oil and kosher salt
4 strips of bacon, diced
1-1/2 cups chopped onions
1/2 cup chopped carrot
1/2 cup chopped celery
1 Tbsp. minced fresh garlic
1/3 cup all purpose flour
4 cups chicken broth
1 cup water
1/2 cup heavy cream
1 Tbsp. dry mustard
2 cups broccoli florets
2 cups chopped, smoked ham
4 cups shredded sharp cheddar cheese, divided
Salt and pepper to taste
1/2 cup chopped scallions

Directions

  1. Preheat the oven to 400 degrees.
  2. Bake the potatoes on a baking sheet until tender, about 1 hour. When they are cool enough to handle, halve the potatoes, scoop out the flesh, and chop.
  3. Cook the bacon in a large pot or Dutch oven until crisp.  Transfer bacon to a paper-towel-lined plate.
  4. Saute onions, carrot, celery, and garlic in bacon drippings over medium-high heat until onions soften, about 3 minutes.  Whisk in flour and cook 1 minute.
  5. Whisk in broth, water, cream, and mustard.  Bring to a boil.
  6. Add potato flesh, broccoli, and ham.  Reduce heat to medium and simmer until broccoli is tender, 5-7 minutes.
  7. Add 3-1/2 cups of cheddar cheese, let melt, then stir into soup.  Season with salt and pepper.
  8. Garnish each serving with scallion, bacon, and remaining 1/2 cup of cheddar.
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From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

Ingredients
1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

Directions
In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.

 SOME OTHER SUGGESTED GRAIN-BERRY SALAD RECIPES:  

 

 

 

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From:  Fatfree Vegan Kitchen, Copyright 2007 Susan Voisin and Fatfree Vegan Kitchen

 “Okay, I made up the North African part.  This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination.  If you can get saffron, please use it.  It offers a unique flavor that there’s just no substitute for.”

Servings:  6-8

Ingredients
1 large onion, chopped
2 carrots, diced
4 cloves garlic, minced or pressed
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/8-1/4 teaspoon cayenne
1/4 teaspoon allspice
1/2 teaspoon ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 cups cooked chickpeas (or 2 cans, drained and rinsed)
8 cups vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (about 8 cups)
2 cups water
salt to taste

Directions
Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed.  Add salt to taste and serve.

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from The Goodness of Potatoes and Root Vegetables

Servings:  4

Ingredients
3 kohlrabi, peeled
3 medium carrots
4 tablespoons peanut oil
3 cloves garlic, peeled and thinly sliced
1 inch piece of gingerroot, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced
salt
4 tablespoons oyster sauce (optional)

Directions
Slice kohlrabi and carrots diagonally into thin, elongated ovals.  Heat peanut oil in wok or large, heavy skillet;  when it begins to smoke, toss in garlic and ginger.  Stir once then add kohlrabi and carrots;  toss and cook two minutes.  Add green onions and chilies;  stir-fry one minute, then pour in 1/2 cup water.  Cover, reduce heat and cook five minutes.  Remove cover and toss in a little salt and the oyster sauce, if using.

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from Moosewood Restaurant Cooks at Home

Servings:  6

Ingredients
3 1/2 cups grated carrots
1 bunch parsley, finely chopped (about 2 cups)
1 garlic clove, minced or pressed
3 tablespoons fresh lemon juice
1/4 cup vegetable oil
1/2 teaspoon salt
freshly ground black pepper to taste

Directions
Toss all ingredients into serving bowl.  Can be made ahead and refrigerated, covered, until serving time.  It will keep nicely for 2-3 days.  Variations:  Add 1 tablespoon chopped fresh mint or chives or 1 teaspoon cumin.

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from Recipes From a Kitchen Garden

Servings:  4

Ingredients
1 pound carrots, sliced 1/2 inch thick
2 tablespoons butter
1/2 cup minced onion
1/2 teaspoon grated lemon zest (yellow part of peel)
1/4 cup dry white wine
1-2 tablespoons lemon juice, divided
2 tablespoons minced fresh dill
salt & white pepper to taste

Directions
Steam carrots 6-7 minutes, until tender-crisp, then drain.  Heat butter in skillet until foamy;  add onion and saute until softened.  Add carrots, lemon zest, wine and 1 tablespoon of the lemon juice;  stir and cook until most of the liquid is reduced, about 2 minutes.  Add dill, salt, and white pepper, and additional lemon juice to taste.  Serve hot.

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from Tami Lax, L’Etoile Restaurant

Servings:  6-8

Ingredients
12 sweet carrots
1 medium potato
2-3 cups half-and-half
salt and pepper to taste
1 large red beet
1 tablespoon curry powder
1 cup creme fraiche

Directions
Chop and peel carrots and potato.  Place in 2 quart saucepan, cover with water, and cook until tender.  Transfer into food processor;  add half-and-half and blend until creamy.  Season with salt and pepper. 

Peel and chop beet;  roast in oven at 400 degrees until tender, about 45 minutes.  blend in blender iwth curry powder and creme fraiche.  Use on soup for garnish.

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