Posts Tagged ‘carrots’

Thymed Carrots Glazed with Vinegar

January 7th, 2012 by andrea | No Comments | Filed in Quick Cooking, Recipes, Side Dish, Vegetable, Vegetarian

Now that it’s the start of a new year, I thought I’d start with a new veggie recipe. So whether you’re vowing to eat more veggies or just looking for an easy side dish, consider trying this one for Thymed Carrots Glazed with Vinegar. It’s more exciting than regular ol’ boiled or steamed carrots, and a great addition to a meal featuring roasted chicken, turkey, or pork. Enjoy!

Thymed Carrots Glazed with Vinegar
-recipe from The Yellow Farmhouse Cookbook by Christopher Kimball

This is a classic preparation for carrots. The vinegar, sugar, and thyme combine to make a sweet-sour glaze with some punch. Dried thyme can be substituted in a pinch. Serves 8.

2 pounds carrots, peeled, cut into 1/4-inch rounds
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried
3 tablespoons white wine vinegar
1/3 cup water
1 tablespoon sugar
1/2 teaspoon salt
freshly ground black pepper

Boil carrots for 7 minutes or until just tender. Drain.

Heat oil and butter in a large skillet until foam subsides. Add carrots and toss for 2 minutes. Add remaining ingredients and cook over medium-high heat for 5 minutes or until liquid is reduced to a glaze. Add a few grindings of black pepper.

 

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Provencal Chicken with Vegetables

October 27th, 2011 by andrea | No Comments | Filed in Chicken, Comfort Food, Main Dish, Quick Cooking, Recipes

Not only is this recipe for Provencal Chicken with Vegetables easy enough for a weeknight meal, but it’s also delicious enough to serve to company. The flavorful chicken is rubbed with Dijon mustard and Herbes de Provence then roasted in the same pan as the vegetables. Serve with roasted potatoes or crusty bread.

P.S. As much as I love green olives, I didn’t have any on hand so they didn’t make it into the recipe. The meal was still a success! Enjoy!

Provencal Chicken with Vegetables
-recipe from Martha Stewart Everyday Food Magazine

Roasted chicken gets a stylish French makeover with herbs, carrots, and olives. Yield: Serves 4

1 pound carrots, peeled, halved crosswise then lengthwise (and quartered lengthwise if thick)
2 large onions, quartered, layers separated
1 tablespoon olive oil
4 bone-in, skin-on chicken breast halves
1 tablespoon Dijon mustard
1 teaspoon dried Herbes de Provence or thyme
Coarse salt and ground pepper
1/2 cup pitted green olives
1/2 cup fresh parsley, chopped
2 tablespoons fresh lemon juice

Preheat oven to 475 degrees, with rack in top position. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl, combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.

Roast until an instant-read thermometer inserted in thickest part of chicken (avoiding bone) registers 165 degrees, 30 to 35 minutes, tossing vegetables once. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.

Add olives to sheet with vegetables, and gently toss. Return to oven; roast until vegetables begin to brown and liquid has evaporated, about 10 minutes. Remove sheet from oven; add parsley and lemon juice, and toss. Serve chicken alongside vegetables.

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Sweet and Spicy Coleslaw

July 11th, 2011 by andrea | 1 Comment | Filed in Quick Cooking, Salad, Side Dish, Vegetable, Vegetarian

With all the summer entertaining going on, this recipe for Sweet and Spicy Coleslaw is a great side dish to add to your cooking arsenal. Not only does it go well with a variety of grilled foods and other sides, it’s nice to see something other than pasta salad or canned baked beans at a potluck. Plus, we all need more veggies!

This slaw is slightly sweet and slightly tangy with a nice punch of heat from the mustards. I didn’t have spicy mustard so I substituted some whole grain creole mustard and a little extra Dijon. I also substituted green onions for the red onions because that’s what I had on hand…plus, it added more color to the dish. If you don’t have malt vinegar, I’m sure apple cider vinegar will do just fine. Enjoy!

Blackberry Farm’s Sweet and Spicy Foothills Coleslaw
-recipe from williams-sonoma.com
Adapted from The Blackberry Farm Cookbook, by Sam Beall (Clarkson Potter, 2009).

For maximum crunch, this zippy variation on classic coleslaw should be made no more than 2 hours before serving. The dish makes a fine companion to fried chicken or burgers. Serves 6.

Ingredients:
3 Tbs. Dijon mustard
1/4 cup firmly packed light brown sugar
3 Tbs. malt vinegar
1 1/2 tsp. mustard seed oil or very spicy mustard such as English or German
1 1/2 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
1 cup mayonnaise
3 cups thinly sliced red cabbage
3 cups thinly sliced green cabbage
1 1/2 cups shredded carrots
3/4 cup shredded red onion

In a large bowl, whisk together the Dijon mustard, brown sugar, malt vinegar, mustard seed oil, the 1 1/2 tsp. salt and the 1/4 tsp. pepper, whisking until the sugar dissolves. Whisk in the mayonnaise.

Add the red and green cabbages, the carrots and onion and toss until the vegetables are coated. Cover and refrigerate for 30 minutes.

Strain the coleslaw. Taste and season it with more salt or pepper if desired.


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Turkey or Pork Fried Rice

April 28th, 2011 by andrea | 2 Comments | Filed in Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey

We love fried rice in our house. Not only do you get all the food groups in one dish (protein, carbs, veggies), it’s also super quick and easy to make.

I used ground turkey instead of ground pork and it worked great! It’s important to use cold leftover rice because freshly-made rice will turn into a mushy mess…and nobody wants to eat that! Serve with your favorite Asian hot sauce. Enjoy!

Pork (or Turkey) Fried Rice
-recipe from Martha Stewart Everyday Food

Keep leftover rice on hand to whip up this one-pot dish. It’s an economical, tasty supper that’s faster than takeout. Leftover cooked rice is perfect in this dish because it won’t stick together in the skillet. For a lighter version, substitute ground turkey for the pork. Serves 4.

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus 1/4 teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
1/2 pound ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tablespoons rice vinegar

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

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Asian Dumpling Soup

April 3rd, 2011 by andrea | 13 Comments | Filed in Asian, Quick Cooking, Recipes, Soup/Stew

Although it’s officially spring, the cool weather here in the Pacific Northwest means it’s still soup season. A few days ago I made this super quick and easy Asian Dumpling Soup when I was home with the sniffles. Recipes like this are the reason I always like to have a package of potstickers in the freezer. This simple soup consists of fresh veggies, your favorite potstickers and a light sesame-flavored broth. To bump up the flavor, add some fresh garlic or ginger to the simmering broth and a little Asian hot sauce for kick.

Asian Dumpling Soup 
-adapted recipe from Gourmet Magazine (November 2005)

We love the homey quality and clean flavors of this colorful soup. Makes 4 main-course servings. 

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1 teaspoon soy sauce (or more to taste)
1/8 teaspoon black pepper

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

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Italian Wedding Soup

February 3rd, 2011 by andrea | 6 Comments | Filed in Chicken, Italian, Main Dish, Pasta, Recipes, Soup/Stew

My first thought was, “Do Italian people really eat this at weddings?” I’m not Italian so it’s an honest question, don’t you think? After a little research, though, I learned that the “wedding” part refers to the fact that the vegetables and meat go well together in this Italian-American soup (hence the marriage). Whatever the history, it’s a great recipe!

Although the broth is fairly simple, it’s the meatballs that are the star of the show here. While they consist of typical meatball ingredients, the addition of Italian sausage and fresh garlic adds a lot of flavor! Baking them in the oven cuts down on prep time, and results in tender and delicious meatballs. I couldn’t fit all the meatballs on one baking sheet so I used two baking sheets and rotated them on the racks halfway through baking.

The store I was at didn’t have fresh dill so I used a heaping teaspoon or so of dried dill. Right before serving, I also stirred a tablespoon of pesto into the soup to bump up the fresh herb flavor. Garnish each bowl of soup with a little freshly grated Parmesan cheese. Enjoy!

Italian Wedding Soup
-recipe from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredientsby Ina Garten

Who likes standing at the stove rolling meatballs around in hot oil? Not to mention that I can never get them evenly browned. I discovered that chicken meatballs mixed with good Italian sausage have great flavor and they’re so much easier to make because you bake them in the oven. This rich chicken soup is filled with lots of good things: spinach, pasta, and plenty of those spicy meatballs.

Serves: 8 servings.

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken Italian sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano cheese
1/4 cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots (3 carrots)
3/4 cup 1/4-inch diced celery (2 stalks)
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.

In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

Note: the pasta will thicken the soup as it sits; just thin it with some water or chicken stock.

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Roasted Carrots and Parsnips with Fresh Herbs

November 18th, 2010 by andrea | 4 Comments | Filed in Christmas, Holidays, Recipes, Side Dish, Thanksgiving, Vegetable, Vegetarian

I love roasted veggies! It’s amazing what a little time in a hot oven will do to humble root vegetables! Roasted veggies can be prepared a day ahead of time and reheated before serving, making them a perfect side dish for the holidays!

The recipe calls for cutting the carrots and parsnips into 3″x1/2″ pieces. I didn’t get out the ruler to measure my veggie chunks but I did try to keep them all about the same size so they’d cook evenly. The cooking time will depend on the size of the vegetable sticks/chunks. Once the roasted veggies are tender, if they need a little extra color, sometimes I turn the oven to broil for a minute or two to get those brown, caramelized spots. If you do this, stay at the oven to watch the veggies or you’ll end up with a burnt mess.

At the store, choose small to medium parsnips that are firm; larger ones can be tough and have a woody core that needs to be removed.

Roasted Carrots and Parsnips with Fresh Herbs
-recipe from The New Thanksgiving Table by Diane Morgan

Here’s one vegetable dish that doesn’t need any last minute attention from the busy Thanksgiving cook—and I’m thankful for that. These orange and ivory root vegetables, flecked with fresh herbs, complement turkey and are a colorful addition to the holiday table. Parsnips are woefully underused; once most people try them, they are surprised by how sweet and pleasantly complex they taste. Look for medium-sized, well-shaped parsnips that are firm. Avoid ones that are limp or spotted. Store them wrapped in paper towels inside a plastic bag in the refrigerator for up to two weeks. They are also terrific combined with potatoes for a pureed winter soup. Serves 8 to 10.

7 medium parsnips (about 2 1/2 pounds), peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1 1/2 pounds tender carrots, peeled, trimmed, and cut into 3-inch-by-1/2-inch sticks
1/3 cup extra-virgin olive oil
1 tablespoon chopped fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly ground pepper
2 teaspoons kosher or sea salt

Preheat the oven to 400°F.

In a large roasting pan or 9-by-13-inch baking dish, toss the parsnips and carrots with the olive oil, dill, parsley, pepper, and salt. Roast, stirring once or twice, for about 45 minutes until the vegetables are tender when pierced with a knife and lightly caramelized in spots. Serve immediately, or cover and keep warm for up to 1 hour before serving.

Do Ahead: The roasted vegetables can be made up to 1 day in advance. Refrigerate, covered, and bring to room temperature 2 hours before reheating.

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Summer Minestrone with Pesto

November 14th, 2010 by andrea | 2 Comments | Filed in Italian, Main Dish, Recipes, Soup/Stew, Vegetable

I got together with a group of girlfriends from my bible study on Friday to organize a friend’s garage. The friend we were helping is a mom of two young boys and her husband has been in the hospital for several months awaiting a heart transplant. Needless to say, it’s been a difficult season for this family, so a chilly, overcast November day was not going to deter us from the work we had set out to do. We were there to help a girlfriend, to let her know that she and her family are loved, and in some small way, to offer hope.

After we finished our project, we stood around the kitchen together eating a bowl of this Summer Minestrone with Pesto. Friends sharing life together and a hot bowl of soup…this is what it’s all about!

Now about the minestrone…I doubled the recipe so there would be plenty of soup for all of us. I used vegetable broth instead of chicken broth, russets instead of the red-skinned potatoes, diced canned tomatoes instead of fresh (28-oz can for double recipe), chopped kale instead of spinach, and extra carrots instead of green beans. About 10 minutes before serving, I added a little bit of uncooked pasta to the simmering soup which helped thicken it up a bit. Once the pasta was cooked, we ladled the piping hot soup into bowls and garnished each serving with freshly grated Parmesan cheese. Yumm!

Summer Minestrone with Pesto
-recipe from Bon Appétit Magazine

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic. Makes 6 servings.

3 tablespoons olive oil
1 medium onion, chopped
6 cups low-salt chicken broth
2 carrots, peeled, cut into 1/2-inch-thick rounds
2 celery stalks, cut into 1/2-inch pieces
4 small red-skinned potatoes, quartered
1/2 pound green beans, trimmed, cut into 1-inch pieces
3 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 15-ounce can cannellini (white kidney beans), drained
2 tomatoes, peeled, crushed
2 cups fresh spinach leaves, chopped
6 tablespoons pesto
Freshly grated Parmesan cheese

Heat olive oil in heavy large pot over medium heat. Add onion and sauté until soft, about 4 minutes. Add broth and next 7 ingredients. Increase heat to high and bring soup to boil. Reduce heat to medium-low, partially cover pot, and simmer until potatoes are tender, about 10 minutes. Stir in spinach; simmer 3 minutes longer. Season soup to taste with salt and pepper. Ladle soup into 6 bowls; garnish each with 1 tablespoon pesto. Serve, passing cheese separately.

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Ranchero Beef Stew

November 6th, 2010 by andrea | 2 Comments | Filed in Beef, Comfort Food, Recipes, Soup/Stew

Beef stew is always a favorite at my house. Sometimes I like to change it up by making Ranchero Beef Stew, a Spanish-inspired dish that features beef simmered with carrots, green chilies, tomatoes and green olives. It’s hearty, filling and and a nice change from traditional beef stew!

The recipe states that the stew only needs to simmer for 1 hour but I’m not sure in what universe they were cooking it in. I’ve never had stew meat get tender in an hour. Since I wanted the meat super tender (not chewy), I let the stew simmer for almost 3 hours. I served the stew over garlic mashed potatoes. YUMM! It was a perfect meal for a cool Autumn evening!
Optional: a teaspoon of cumin added to the simmering stew adds nice flavor to the final dish. 

Ranchero Beef Stew
-recipe from Bon Appétit Magazine

Traditional beef stew with Spanish overtones. It’s delicious over rice or pasta. Serves 4. 

1 tablespoon olive oil
1 pound beef stew meat, cut into 1-inch cubes
1 large onion, cubed
2 medium carrots, cubed
3 garlic cloves, chopped
1 15-to 16-ounce can stewed tomatoes
1 cup canned beef broth
1 4-ounce can diced green chilies
1/2 cup sliced pimiento-stuffed green olives (about 2 1/2 ounces)
2 tablespoons dried oregano
1/3 cup chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; sauté until brown, about 5 minutes. Add onion, carrots, and garlic; sauté 5 minutes. Add tomatoes, broth chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour (I simmered my stew for about 3 hours). Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

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Five-Spice Chicken Noodle Salad

August 17th, 2010 by andrea | 5 Comments | Filed in Asian, Grilling/BBQ, Pasta, Quick Cooking, Recipes, Salad

 

This is a great summer recipe because it’s light, cool and refreshing. Be liberal with your use of the fresh mint and cilantro…it brings a ton of flavor to the salad!

I’ve made this salad with different types of rice noodles, and rice sticks work as well as rice vermicelli. Whatever type of rice noodles you use, cook them according to the directions on the package (soaking the noodles in hot water like the recipe states didn’t cook them enough). After the noodles are cooked and drained, I like to toss them with some of the dressing. Then I layer the chicken, shredded carrots, fresh herbs and chopped peanuts on top of the noodles and drizzle with more dressing. Sometimes I add a dash or two of soy sauce for a little extra flavor. Enjoy!

Five-Spice Chicken Noodle Salad
-recipe from Sunset Magazine (June 2010)

Like a cross between a noodle bowl and a salad, this dish is low in fat and has a kick. Yield:  Serves 4

2 tablespoons soy sauce
2 tablespoons vegetable oil
2 teaspoons Chinese five-spice powder
1 teaspoon sugar
4 boned, skinned chicken breast halves
1 package (6 oz.) rice vermicelli
1 cup coarsely shredded carrots
1/2 cup cilantro
1/2 cup fresh mint leaves
1/4 cup crushed peanuts
Chile Lime Dressing (recipe below)

1. Heat grill to medium (350° to 450°).

2. Mix soy sauce, oil, five-spice powder, and sugar in a shallow dish. Turn chicken in marinade and let stand 5 to 10 minutes.

3. Heat a large pot of water to boiling.

4. Drain chicken, discarding marinade. Oil cooking grate, using tongs and a wad of oiled paper towels. Grill chicken, covered, turning once, until cooked through, 10 to 12 minutes. Transfer to a cutting board and let rest 5 minutes.

5. Add vermicelli to pot of water and turn off heat. Let stand until soft, 5 to 10 minutes; drain.

6. Divide noodles among dinner bowls. Thickly slice chicken, set on noodles, and top with carrots, herbs, and peanuts. Serve with dressing.

Chile Lime Dressing
-recipe from Sunset Magazine (June 2010)

This recipe goes with Five-Spice Chicken Noodle Salad. Yield:  Makes 1 cup.

1/4 cup sugar
1/4 cup unseasoned rice vinegar
1/4 cup Vietnamese or Thai fish sauce
6 tablespoons lime juice
1 to 2 tablespoons minced red or green jalapeño chile

Mix 1/2 cup hot water and the sugar in a small bowl until sugar dissolves. Stir in remaining ingredients.

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