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Archive for the ‘Carrots’ Category

Makes 12 servings

Vinaigrette Dressing

  • 1/4 cup minced shallot
  • 1 tbsp Dijon mustard
  • 1 tbsp sugar
  • 1/4 cup champagne vinegar
  • 2 tsp chopped fresh thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup walnut oil

Salad

  • 1 1/2 cups shelled walnuts
  • 2 lb green beans, trimmed
  • 1 small head cauliflower, cut into small florets (4 cups)
  • 2 cups shredded carrots
  • 1 large red bell pepper, seeded, cut into thin strips
  • 1 large yellow bell pepper, seeded, cut into thin strips
  • 1 small red onion, halved, thinly sliced
  • 1 head radicchio (6 oz), coarsely shredded
  1. Dressing: In small bowl, whisk all ingredients except oil until mixed.  Gradually add oil, whisking until dressing is emulsified. 
  2. Salad: Heat oven to 350°F.  toast walnuts on baking sheet 10 minutes or until fragrant; cool.  In large pot of boiling, salted water, cook green beans and cauliflower together, 5-7 minutes, stirring once or twice, until crisp-tender.  Drain in colander; rinse under cold running water until cool; drain again.  Pat dry with paper towel; transfer to a bowl. 
  3. Add remaining salad ingredients and toasted walnuts.  Re-whisk dressing a pour over salad; toss gently to coat.  Transfer to a salad bowl.  Serve at room temperature. 

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Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Makes 4 servings

  • 6 cups shredded salad greens (iceburg, napa cabbage or romaine)
  • 1 cup shredded cheddar & montery jack cheese
  • 1/3 cup mayo
  • 1/3 cup sour cream
  • 2 cups chopped cooked chicken
  • 1 1/2 cups grated carrots
  • 1 cup bean sprouts
  • 1/2 cup sliced radishes
  • 1 tbsp minced fresh ginger
  • 2 green onions, chopped
  1. Spread salad greens onto bottom of 8 or 9 inch square glass dish; top with chicken. 
  2. Add layers of vegetables, ginger, green onions and cheese. 
  3. Combine mayo and sour cream; spread evenly over cheese.  Cover and refrigerate at least 12 hours or overnight. 

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Makes 8 servings

  • 1-1/2 pounds round red potatoes
  • 1 cup fresh green beans, cut into 2-inch-long pieces
  • 2 cups broccoli and/or cauliflower florets
  • 1/2 cup coarsely shredded carrot
  • 1/2 cup bottled reduced-calorie ranch salad dressing
  • 1/4 teaspoon ground black pepper
  • Fat-free milk (optional)
  1. Cut potatoes into 1/2-inch cubes. Place potatoes in a large saucepan; add water to cover. Bring to boiling; reduce heat. Cover and simmer for 5 to 7 minutes or just until tender. Drain well; cool.
  2. In a small saucepan, bring about 2 cups water to boiling. Add green beans; return to boiling. Cover and cook for 3 minutes. Drain; rinse with cold water.
  3. In a very large bowl, combine potatoes, green beans, broccoli and/or cauliflower, and carrot. Add salad dressing and pepper; toss to coat. Cover and chill for 4 to 24 hours. If necessary, stir in enough milk to reach desired consistency.

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Makes 4 servings

  • 1/2 cup shredded carrots, divided
  • 1/2 cup chive & onion cream cheese spread
  • 2 medium cucumbers, cut in half lengthwise, seeded
  1. Remove 2 tbsp of the carrots; set aside.  Mix remaining carrots with the cream cheese spread until well blended. 
  2. Spoon evenly into hollowed-out cucumbers. 
  3. Sprinkle with the reserved carrots.  Cut each cucumber half into five pieces to serve, if desired. 

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Serves 4

  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/4 cup all-purpose flour
  • 2 tbsp olive oil
  • 3/4 lb Polish sausage, cut into 1/2″ pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 ribs celery, chopped
  • 1 carrot, peeled and chopped
  • 2 tsp dried thyme
  • 1/8 tsp ground red pepper
  • hot cooked rice
  • chopped parsley (optional)
  1. Combine tomatoes with juice and broth in slow cooker.  Sprinkle flour evenly over bottom of small skillet.  Cook over high heat without stirring 3-4 minutes, or until flour begins to brown.  Reduce heat to medium; stir flour about 4 minutes.  Stir in oil until smooth.  Carefully whisk flour mixture into slow cooker. 
  2. Add sausage, onion, bell pepper, celery, carrot, oregano, thyme and red pepper to slow cooker.  Stir well.  Cover; cook on LOW 4 1/2 – 5 hours. 
  3. Serve gumbo over rice.  Sprinkle with parsley, if desired. 

Tip: If gumbo thickens upon standing, stir in additional broth. 

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Makes 16 appetizers.

  • 2 medium zucchini or yellow summer squash
  • 1/2 cup cooked lump crabmeat
  • 1 tablespoon mayonnaise or salad dressing
  • 1 teaspoon wasabi paste
  • 1/8 teaspoon salt
  • 1/2 of a medium avocado
  • 2 tablespoons coarsely shredded carrot
  • 16 small fresh basil leaves
  1. Trim ends of zucchini. Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat ribbons.  Discard first and last slices, and the seedy portions in the middle. (You will need 32 ribbons.) Set ribbons aside.
  2. Carefully clean crabmeat, removing any shell or cartilage pieces. Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid. Pat dry with paper towels. In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt. Seed and peel the avocado; cut into thin strips.
  3. On a clean work surface, place one zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon. Top with avocado strips, a few shreds of carrot, and a basil leaf. Roll up; secure with toothpicks. If desired, cover and chill up to 30 minutes.

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Serves 4

  • 1 (2 lb) bottom round or rump roast, trimmed
  • juice of 1 lemon
  • 1 oven cooking bag
  • 2 onions, thinly sliced
  • 8 baby carrots
  • 2 medium potatoes, peeled, quartered
  • 4 stalks celery, sliced
  • 1 green bell pepper, chopped
  • 1 clove garlic, chopped
  • 1 tsp dry mustard
  • 1 tsp dried thyme
  • 2 cups tomato juice
  1. Place beef in a shallow roasting pan.  Sprinkle beef with lemon juice; pierce with a fork.  Cover and refrigerate until ready to roast.  Preheat oven to 350°F.
  2. Prepare beef in oven cooking bag according to package directions.  Return to roasting pan.  Arrange onions, carrots and potatoes around beef.  Top with celery and bell pepper. 
  3. Sprinkle beef with garlic, mustard and thyme.  Pour tomato juice around beef in cooking bag.  Seal bag; cut slits.  Roast for 1 hour or until very tender. 
  4. Remove beef from cooking bag.  Let stand, covered, for about 5 minutes; cut into slices.  Arrange vegetables around beef on a serving platter. 

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Serves 6

  • 1 to 2 carrots, sliced
  • 1/2 cup sliced celery
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 6 boneless chicken thighs or breasts
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 can (14.5 oz) chicken broth
  • 6 small french bread baguettes, split and toasted
  • 6 slices Swiss cheese (optional)
  1. Place carrots, celery, onion, garlic, oregano and pepper flakes into slow cooker. 
  2. Trim visible fat from chicken.  Combine flour, salt and black pepper into Ziploc bag.  Add chicken, 2 pieces at a time; shake to coat with flour mixture.  Heat oil in large skillet over medium-high heat.  Add chicken and brown about 2 minutes on each side. 
  3. Place chicken over vegetables in slow cooker; add chicken broth.  Cover; cook on LOW 5 to 6 hours or until chicken is tender. 
  4. Place 1 piece chicken on bottom half of each baguette.  Spoon 1-2 tbsp broth mixture over chicken.  Top with 1 slice cheese, if desired.  Close baguette. 

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Serves 8

  • 1 boneless beef chuck roast
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 bottle (8 oz) Catalina dressing, divided
  • 2 large onions, sliced
  • 2 lb Yukon gold or all-purpose potatoes, peeled, cut into 2 inch pieces
  • 1 lb carrots, peeled, cut into 1 inch pieces
  • water
  • 2 tbsp chopped parsley
  1. Season both sides of roast with salt and pepper.  Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of the dressing, turning to brown both sides.  Add onions; stir to brown. 
  2. Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2 – 2 cups).  Bring to boil; cover.  Reduce heat to low.  Simmer 2 hours or until meat and vegetables are tender. 
  3. Remove meat from pan; slice meat thinly against the grain.  Serve meat and vegetables topped with pan gravy.  Sprinkle with chopped parsley just before serving. 

How to Thicken Pan Gravy: If a thicker pan gravy is desired, stir 1/4 cup water into 2-3 tbsp flour in small bowl.  Remove meat and vegetables from pan; bring liquid to boil on medium-high heat.  Gradually whisk mixture into pan liquid until thickened to desired consistency. 

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