Archive for the ‘Carrots’ Category

Maple Balsamic Oven Roasted Carrots and Beets

1 lb. carrots, cut into chunks

3 beets, peeled and sliced into ¼” slices

1 red onion, cut into 1.5” chunks

3 Tbsp. balsamic vinegar

4 Tbsp. extra virgin olive oil

2 Tbsp. maple syrup

1 clove garlic, finely chopped

½ tsp. thyme

Coarse sea salt and pepper

1/c teaspoon cumin

Preheat oven to 375° F and line a baking sheet with parchment paper. Prepare vegetables as directed, trying to keep them close to the same size. Place them into a large bowl.

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Whisk together all remaining ingredients. Reserve 2 Tbsp. of the mix and pour the rest evenly over the vegetables, tossing them together so all vegetables are coated with the maple-balsamic sauce. AIMG_1384rrange the vegetables evenly over the baking sheet. Sprinkle with sea salt and pepper. Slide the pan into the oven and roast at 375° F for 45-60 minutes until tender or cooked to desired tenderness, stopping to pour remaining sauce over the vegetables about 10 minutes before they are done. Check with a fork at 45 minutes and add more time if needed.

Roasted Carrot & Cumin Soup with Carrot Top Pesto

Roasted Carrot Soup

1 small leek, finely sliced, white and light green parts only

1 small onion, chopped

3 cloves garlic, chopped

2-2.5 lbs carrots, peeled and chopped

1 lb potatoes, scrubbed, chopped (don’t bother peeling them!)

1/2 cup olive oil

1 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp chile flakes, or ancho chile powder

6 cups chicken or vegetable stock OR 4 cups stock and 2 cups milk

Sea salt and pepper

1/2- 1 cup 18% cream, optional

Carrot Top Pesto

2 cups carrot top leaves, packed

1 cup basil

3/4 cup olive oil

2 cloves garlic

1/4 cup pistachios, optional (you can also use walnuts, almonds, pine nuts)

2 tbsp parmesan cheese

1 tbsp red wine vinegar or lemon juice

Good pinch of sea salt and pepper

 

Roasted Carrot and Cumin Soup

This soup is PERFECT for fall! Play around with different spices and herbs in this recipe, such as cinnamon or curry powder! It also freezes wonderfully because there is no flour used to thicken the soup. YUMM!!!
1. Preheat oven to 400 degrees.

2. In a bowl, combine 1/4 cup oil, carrots, cumin, coriander, and chile.

3. Toss to combine, and pour on a parchment lined baking sheet.

4. Roast for about 20 minutes, or until the carrots are tender. Remove from the oven.

5. In a pot over medium, add remaining olive oil. Saute leek, onion, and garlic until soft and fragrant.

6. Add potatoes and stock. Simmer for about 20-30 minutes or until the potatoes are very soft.

7. Add the carrots, and simmer another 10 minutes.

8. With a hand blender or stand blender, blend until smooth and creamy.

9. Add cream if desired. (This adds another level of creaminess, but not necessary)

10. Reheat slightly and season with salt and pepper. Serve with pesto!

 

Carrot Top Pesto

1. Combine all ingredients in a food processor, and pulse until a nice paste forms.

2. Add more olive oil if needed, and season with salt and pepper.

3. Serve on soup as a garnish!

Easy Roast Chicken

Ingredients:

  1. 8 lb free range chicken
  2. 2 medium carrots
  3. 2 medium onions
  4. 2 sticks celery
  5. 1 bulb garlic
  6. Olive oil
  7. Sea salt
  8. Freshly ground black pepper
  9. 1 lemon
  10. Small bunch fresh thyme, rosemary, bay or  sage, or a mixture.

Method:

To prepare your chicken

Take chicken out of fridge 30 minutes before it goes in the oven. Preheat your oven to 240C/475F/gas 9. There’s no need to peel the vegetables – just give them a wash and roughly chop them. Break the garlic bulb into cloves, leaving them unpeeled.

Pile veg. and garlic into the middle of a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper rubbing it all over the bird. Carefully prick the lemon all over with the tip of a sharp knife, or you can put the lemon into a microwave for about 40 seconds to bring out the flavour. Put the lemon inside the bird’s cavity along with your choice of herbs.

To cook your chicken

Place the chicken on top of the veg. in the roasting tray and put it in the preheated oven. Turn the heat down immediately to 200C400F/gas 6 and cook the chicken for approx. 2.5 hours (use a thermometer to 180 degrees internal heat) if you’re doing roast potatoes and veg. this is the time to get them in the oven for the last 45 minutes of cooking.

Baste the chicken halfway through cooking and if veg looks dry, add a splash of water to the tray to stop them burning. When cooked, take tray out of the oven and transfer the chicken to a cutting board to rest for 15 minutes or so. Cover with a layer of tinfoil and a tea towel and put aside. Now is the time to make gravy, by pressing the goodness out of the veg on the bottom of the roasting tray and scraping all the lovely brown bits from the bottom of the roasting tray.

After carving the bird you will have a delicious carcass for soup and using more great veggies!

Sweet & Spicy Napa Cabbage Slaw

FOR THE SLAW

1. 1/3 cup golden raisins

2. small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise

3. 2 medium carrots, shredded (2 cups)

4. 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)

FOR THE DRESSING

1.1/3 cup cider vinegar

2. 1/4 cup honey

3. 2 tablespoons spicy stone-ground mustard, (dijon works too)

4. 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)

5. 2 teaspoons coarse salt

6. 1/4 teaspoon freshly ground pepper

7. 3 tablespoons extra-virgin olive oil

PUT IT ALL TOGETHER

  1. Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.

  2. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.

Asian soup with loads of veg.

It’s amazing how much cabbage you can thinly slice and pop into a soup.

Take your leftover turkey or chicken bones from Christmas.  Put in a pot, cover with water by 3 inches, let simmer for about 12 hours.  Remove the bones and voila, you have the base for a soup.

Into this add in about 4 tbsp coconut amino (fermented coconut soy sauce alternative that has WAY less salt)

1 tbsp sesame oil,

1 tsp soy,

and about 3 tbsp sriracha hot sauce.

Simmer away until blended.

Bring soup to a boil then add in about 4 cups finely shredded cabbage, 3 cups sliced mushrooms, 1 cup shredded carrot, 2-3 cups chopped fresh kale.  If your kale is frozen add it in at the end with the green onion instead.

Let simmer 3  minutes until cooked, then add in 1 bunch chopped green onion, some chopped basil, and 1 bunch chopped cilantro (if you like cilantro).

Cook up some rice or egg noodles or long life noodles.  Place in the bottom of a bowl and add in the soup.  Voila!  Dinner.  In my soup I added in some left over roast pork. Left over roast beef or chicken works well in this soup as well.

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Baked Beet and Carrot Burgers

From the Farmer John Cookbook

Makes 12 patties

.5 cup sesame seeds

1 cup sunflower seed

2 cups peeled, grated beets

2 cups grated carrots

.5 cup minced onion

2 eggs lightly beaten

1 cup cooked brown rice

1 cup grated sharp cheddar cheese

.5 cup non gmo canola oil

.5 cup finely chopped fresh parsley

3 tbsp flour

2 tbs soy sauce

1 clove garlic, minced

pinch cayenne pepper

Preheat oven to 350.  Lightly coat a baking sheet with butter

Place a small heavy pan over medium heat. Add the sesame seeds and stir until lightly brown and fragrant.  Transfer to a cool bowl.

Return pan to heat, brown the sunflower seeds like you did the sesame seeds.  Transfer to the bowl with the sesame seeds.

Combine the beets, carrots and onion in a large bowl.  Stir in the toasted sunflower and sesame seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic and cayenne pepper.  Use your hands to mix until well combined.

Shape mixture into 12 patties and arrange them on the baking sheet.

Bake until brown around the edges (about 20 minutes).

Serve alone or on buns.

Red cabbage, carrot, beet salad

You may have noticed by now that most of the recipes that I enjoy to make are easy, fresh, and use few ingredients.  This means that the key to good taste in all of them is high quality, tasty ingredients.  If you start with sub par ingredients, the recipe will not shine.  Local in season veggies will always make the recipes taste better.

Shred 4 cups of red cabbage with your mandoline slicer, or a sharp knife.

Peel and grate 4 carrots

peel and grate one medium sized beet

Chop up half a cup of washed cilantro, I use stems and all, you may want to use just the leaves but I’m not that picky.  If you don’t like cilantro, use parsley.

Toss above ingredients with half a cup of slivered almonds

Drizzle a quarter cup of Erin’s favourite Asian dressing on top and serve

OR

Drizzle a quarter cup of the Easy Peesy Lemon Squeezey  dressing on top.

Serve!

Cucumber Carrot Salad

Take one of Murray Warkentin’s greenhouse English cucumbers.  If you don’t use one of these St. Anne’s cucumbers, the recipe may not turn out to your satisfaction!

Wash the cucumber and thinly slice the whole thing using a mandoline slicer.  Be careful of your fingers!  Just ask my partner Marc about the dangers of mandoline slicers when making cucumber salad!

Take 2 carrots, wash, peel, and grate.

Mix the sliced cucumber with the grated carrot.

Sprinkle a quarter cup of sliced almonds on top

Drizzle 3 tbsp of Erin’s asian dressing on top.

Enjoy!

Cream of (insert vegetable name here) soup.

Cream of (insert vegetable name here) soup

Cream of veggie soups are ridiculously easy to make. It gets even easier if you have one of those stick hand held immersion blenders in your kitchen.

-Peel chop and sautee one onion and a few cloves of chopped garlic on medium heat. You can sautee it in olive oil, butter, margarine, whatever, it’s your soup, do as you will.

-Add about 4 cups of chopped veg of choice to the pot (broccoli works well, so does cauliflower, butternut squash, potato and leek, carrot, corn choose any one of them)

-I like to sautee the veg a bit, getting a little bit of caramelization going.

-Add a quarter tsp of black pepper if you like black pepper

-Add 4 cups (1 litre) of vegetable or chicken stock.

-Stir the whole thing up and let it simmer until your veg is cooked.
How long will it take? Depends on the veg, broccoli will be done in just 10-15 minutes, butternut squash will take longer. Test it with a fork to see how smushy things are getting.

-When your veg is soft, grab that immersion blender, plug it in and CAREFULLY start blending the veg that is cooking in the broth. You can keep your soup as chunky or make it as smooth as you would like. If you have no immersion blender you can mash everything up with a potato masher, or for a smoother texture, let the contents of the pot cool and put small batches in your blender to whisk things up.

-Return everything to the pot if you have removed things for blending

-At this point you can add dairy to make your soup as creamy as you would like. Sometimes I leave it as it and just serve it with a spoonful of yogurt or sour cream. If you are on a diet, low fat yogurt can add a nice thickness of flavour to the soup. Don’t care about the calories? A half a cup of cream will do nicely. Worried that you’ll do the wrong thing. Take a small scoop out of the pot, and try it with a little yogurt. Is it nice? No, try some with a little milk, or some cream, or some sour cream, or some creme fraiche. It’s your soup, make it how you like it.

-Taste your soup. Is it bland? Does it need more pepper? Is there a spice that you have a thought that might go well with this vegetable puree soup that you have made? I like to add some ginger to my carrot soup, sometimes corriander, sometimes I add some curry powder to my butternut squash or carrot soup. My mom likes to throw grated sharp cheddar cheese into everything (you can’t really disagree with a move like that).

Once you get the hang of it, you can churn out a pot of soup in half an hour while doing 5 other things. It’s really that easy.
Serve with toasted Ciabatta, or Alpine grain bread and tada! Lunch is served.