Tag Archives: carrot

Broccoli chowder

15 Feb

Broccoli chowder (adapted from Slow Cooker Broccoli and Cheese Soup at wellplated.com)

  • 1 c. carrots, julienne or grated
  • 1/2 white onion, finely diced
  • 4 to 5 c. broccoli, chopped
  • 3 garlic cloves, smashed and minced
  • 2 oz. cream cheese
  • 2 tsp. dried oregano
  • 1/4 tsp. grated nutmeg
  • 2 c. chicken or vegetable broth
  • 1/4 to 1/2 c. heavy cream
  • 1 c. milk
  • 1 c. meat (turkey/chicken), finely diced (optional)
  • 1/2 to 1 c. frozen corn (optional)
  • 1/2 c. rice (optional)

If using the slow cooker: Place carrots, onion, broccoli, garlic, cream cheese, oregano, nutmeg, and broth in the crockpot on high 2 hrs. or low 4-6 hrs. (until broccoli is tender). Add the heavy cream and milk, then puree until smooth. Let cook on high until warmed through, then add cheese, salt to taste and pepper. Can also add in meat, corn, and/or rice and heat until warmed through.

Chicken and barley soup

19 May

Chicken and barley soup

  • olive and avocado oil
  • 1 1/2 c. celery, thinly sliced
  • 1 1/2c. carrots, diced
  • 1/2 c. onion, diced
  • 1/2 lb. mushrooms, thinly sliced, then chopped
  • handful of fresh thyme, destemmed
  • 2 bay leaves
  • 1 Tbs. chicken better than bouillon
  • chicken broth + water = 2 1/4 qts.
  • 3/4 c. barley, uncooked and rinsed
  • leftover cooked chicken, diced to bite size
  • 1/2 cabbage, thinly sliced and chopped
  • sea salt to taste
  • sausage, cooked and diced (optional, in lieu of chicken)

Cook the celery, carrots, and onion over med-low heat in oil for ~5 to 10 min. Add the mushrooms, cook another 5 min. Add the thyme, bay leaves, broth, water, and barley. Bring to boil, then cover and simmer. Barley needs to simmer for 50 min. About 20 min. before serving, add the chicken and cabbage.

Pinto and vegetable stew

19 May

Pinto and vegetable stew

  • Olive oil
  • ½ to 1 c. Carrot, diced
  • ¼ to ½ c. Onion, diced
  • 2 cloves garlic, smashed and minced
  • ½ tsp. Onion powder
  • ½ tsp. Garlic powder
  • ¼ tsp. Paprika (if less spicy, add more)
  • 1 tsp. Cinnamon
  • 1 ½ tsp. Cumin
  • ½ tsp. Coriander seeds crushed
  • 1 can diced tomatoes
  • 1 to 2 Tbs. tomato paste
  • 4 c. pinto beans
  • 1 Tbs. chicken better than bouillon
  • 1 to 2 c. spinach
  • 1 to 2 c. corn
  • sea salt to taste

Cook the onion and carrot in olive oil for ~5min on med-low heat. Add garlic, onion powder, garlic powder, paprika, cinnamon, cumin, and coriander seeds, cook for another minute. Add tomatoes, tomato paste, pinto beans, chicken flavoring. Bring to boil, reduce heat to simmer and cook at least 15 min., can stew longer. Add spinach and corn in ~10 min. before serving. Serve over baked sweet potatoes.

Carrot Cake

5 Jun

Carrot Cake (adapted from Southern Living)

  • 2 c. flour (whole wheat pastry flour works)
  • 2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. ground cinnamon
  • 3 large eggs
  • 2 c. sugar (mix 1 Tbs. white, coconut sugar, and rapadura)
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. carrots, grated
  • 8 oz. pineapple, finely minced and drained
  • 3 1/2 oz. shredded or flaked coconut
  • 1 c. pecans or walnuts, chopped
  • Buttermilk Glaze (see below)
  • Cream Cheese Frosting (see below)

Line a 9X13 inch pan with parchment paper; grease and flour the paper; set aside.

Whisk together the flour, baking soda, sea salt, and cinnamon. In a separate bowl, use a beater to mix the eggs, sugar, butter, buttermilk, and vanilla. Add the flour mix slowly into the egg mix and beat on low speed until combined. Fold in the carrots, pineapple, coconut, and nuts. Place in the 9×13 pan, bake at 350 degrees F for 25 to 30 min. Pour buttermilk glaze over the cake while it is hot. Cover with frosting when completely cooled.

Buttermilk Glaze

  • 1 c. rapadura sugar
  • 1 1/4 tsp. baking soda
  • 1/2 c. buttermilk
  • 1/2 c. butter
  • 1 Tbs. honey
  • 1 tsp. vanilla extract

In a LARGE pot, combine the sugar, baking soda, buttermilk, and butter (will bubble up high). Bring to a boil for 4 min, stirring frequently. Remove from heat, add the honey and vanilla. Keep refrigerated.

Cream Cheese Frosting

  • 3/4 c. butter, softened
  • 11 oz. cream cheese, softened
  • 1 c. powdered sugar, sifted
  • 1 1/2 tsp. vanilla extract

Beat butter and cream cheese with electric mixer until creamy. Add sugar and vanilla and beat until smooth. Keep refrigerated.

Pinto bean stew

16 Apr

Pinto bean stew

  • 4 oz. bacon
  • additional lard (optional)
  • 1/2 c. onion, chopped
  • 1 celery stalk, sliced thin
  • 3 carrots, peeled and sliced into 1/2-inch chunks
  • 1/2 tsp. sea salt
  • 1/3 c. fresh oregano, chopped
  • 2 tsp. freshly ground cumin seed
  • 1/2 to 1 c. chicken broth
  • 4 c. pinto beans
  • 1/2 to 1 c. frozen corn
  • 1/2 to 1 c. okra, sliced
  • 1 c. diced tomatoes
  • additional veggies (zucchini, potatoes, etc…) (optional)

Cook the bacon on med.-low heat for ~8 min.  Add additional lard if wanted.  Add the onion, celery, and carrots with the sea salt and saute for 5 to 10 min.  Add other veggies if wanted, then cook for 5 to 10 min. more.  Add the broth, herbs, pinto beans, corn, okra, and tomatoes.  Cook over low heat until warmed throughout.

Zucchini or Carrot cake

27 Sep

Zucchini or Carrot cake

  • 1 c. all-purpose flour
  • 1 c. spelt
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 1 c. rapadura
  • 3/4 c. butter, melted and cooled
  • 3/4 c. buttermilk
  • 2 tsp. vanilla extract
  • 2 c. zucchini or 2 c. carrot, shredded and smushed dry
  • 1 8-oz. can crushed pineapple, drained
  • 1/2 c. shredded coconut
  • 1 c. pecans or walnuts, chopped

Line cake pan(s) (9 1/2 x 13 or 3 9-inch round) with parchment paper; lightly grease and flour paper.

Stir together the flours, baking soda, cinnamon, and salt.  Beat together eggs, sugars, butter, buttermilk, and vanilla.  Add flour, a little at a time, while beating at low speed.  Fold in zucchini/carrot, pineapple, coconut, and nuts.

Bake 350 degrees for 25 to 30 min.  Top with buttermilk glaze, chocolate ganache, and/or cream cheese frosting.

Brussel sprouts and carrot salad

21 Dec

3 c. water

1/2 tsp. salt

3 large carrots, peeled and cut into 1-inch chunks

1 lb. Brussel sprouts

Dressing:

1/4 c. prepared mayonnaise

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1 to 2 tsp. fresh lemon juice

Combine water and salt in a saucepan, cover, and bring to a boil.  Add the carrots and cook until just tender, about 6 to 8 min.

Wash the Brussel sprouts, cut off the stems, remove any loose outer leaves, and halve any that are larger than 1 inch across.  When the carrots are tender, remove them with a slotted spoon and set aside in a large bowl.  Ease the Brussel sprouts into the boiling water and cook until just tender, about 6 to 8 min.

Whisk the dressing ingredients together.  When the Brussel sprouts are done, drain well and add them to the carrots.  Pour the dressing over the vegetables and toss gently.  Serve immediately or chill in fridge for at least 30 min.

Alternative dressing:

1/4 c. canola or other vegetable oil

4 tsp. cider vinegar

2 to 4 tsp. horseradish

1 Tbs. fresh dill, chopped (1 tsp. dried)

1/4 tsp. salt

*Good served with potato soup.