I really love the idea of ditching bread — cucumber and
carrot slices for crackers; tomato and sweet potato slices for toast.
Not exact matches
I did thin
carrot slices on a wire rack at 375
for 30 minutes, and they are not crispy after 5 minutes of cooling.
Note:
For the soup pictured above, I thinly
sliced a
carrot and broke up lots of gluten free spaghetti noodles.
All you need
for a simple salad is chopped romaine lettuce, mandarins,
sliced almonds, grilled chicken and
carrots.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and cut into chunks -2 leeks, white part only,
sliced -2 celery stalks,
sliced -1 small onion,
sliced -4 garlic cloves,
sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms,
sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called
for.
FOR THE FILLING 4 cups chicken broth 3
carrots, cut crosswise into 1 / 4 - inch
slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
Ingredients Shanks - lamb shanks (1
for each person)- 1 yellow onion, roughly chopped - 4
carrots,
sliced - 6 garlic cloves, minced - a few springs of thyme - 1 tablespoon of beef base (we used Better than Buillon)- 3/4 bottle of red wine
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more
for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and chopped 1 medium
carrot or 2 baby
carrots, chopped into fine dice 1 scallion, thinly
sliced 4 or 5 basil leaves,
sliced chiffonade 1 palmful pepitas sea salt, as needed
for the cat face — savory:
sliced grape tomatoes
for the ears, a piece of olive or nut
for the nose, a
sliced olive
for the eyes, shredded
carrots for the whiskers.
What I had in mind were simple cocktail snacks, and the menu included tomato and onion bruschetta;
carrot and celery sticks with a delicious cream cheese dip; cheese and salami; and finally,
for the star of the meal, homemade scones topped with
slices of ham and cheese, and finished with cream cheese and freshly chopped chives.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2
carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon
for garnish
For toppings: coarsely grated
carrots,
sliced peppers, cucumber spears, chopped avocado, fresh mint leaves, cilantro, lime wedges
Feel free to substitute whatever vegetables you have lying around
for the ones suggested here;
carrot sticks, broccoli florets, cauliflower and courgette
slices are all great options.
And strangely enough I was JUST thinking last night while peeling
carrots for a
slice «n» roast, «I wonder if these peelings could be crisped up in the oven and used
for something, rather than simply putting them in the compost or using them to make veggie stock».
I made this
carrot cake yesterday evening and I've just had a
slice for breakfast — it's the most delicious
carrot cake I've ever had..
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly
sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby
carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra
for garnish
Quinoa (1 cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks
Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
1 c celery, diced 1 c
carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
I shredded the
carrots in my food processor, then switched out the shredded blade
for the thin slicer and
sliced the radishes.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch
slices (save the stems
for another use)(you can use cremini instead, as well) 1/2
carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles,
for serving Sour cream and chopped chives or parsley,
for garnish (optional)
Good food processor brands, like Cuisinart, come with a small opening (
for slicing small cucumbers, thin
carrots, etc.) and a large opening (
for slicing a whole onion, shredding large wedges of cabbage, shredding whole cored apples, whole potatoes, etc.).
mixed greens with kale; cooked rice, quinoa or other grain; thinly
sliced red cabbage,
carrots, bean sprouts, cilantro
for garnish.
These are practically like having a
slice of
carrot cake
for breakfast, but not quite.
Add olive oil, peas and
carrot slices to skillet and sauté
for about 3 to 4 minutes or until softening and lightly caramelized.
I just added
sliced carrots and cucumber
for simplicity, but that shouldn't stop you from going crazy with these.
For the wrap: Swiss chard leaves (or leaf lettuce), avocado
slices, shredded
carrots, shredded cabbage, green onions,
sliced almonds, fresh cilantro, etc..
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium
carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon
slices for serving
Add the stock to a sauce pan and add the
sliced carrots, briefly cook
for a few minutes until jut softened.
As a dip
for raw veggies, such as
carrots, broccoli, cauliflower, celery, grape tomatoes, and cabbage
slices.
-- 125 g rolled oats, soaked in lukewarm salty water
for 30 minutes — 1 can of beans, drained and puréed — 80 - 100 g whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium
carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup,
sliced red onion, sprouts, ciabatta or rolls
It might sound a little strange, but some snappy whole wheat crackers, a spread of this
carrot and ginger hummus, and a
slice of fresh blood orange made
for a perfect little canape.
It consists of cooked,
sliced carrots, in a spicy dressing, usually with some chopped herb or other
for a bit of greenery.
Otherwise known as the perfect pre-workout fuel, bananas are a wonderful lunch box snack and the basis
for any smoothie concoction and many baked goods like this
carrot and banana
slice.
Ingredients (serve 2) 2 small
carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
I have one that I picked up in Holland some 20 years ago, and use it to
slice all sorts of things, it's great
for mushrooms,
carrots, cucumbers, just about anything I want thinly
sliced.
Items needed
for 2 bowls: 1/4 small purple cabbage, thinly
sliced 6 radishes, thinly
sliced 1
carrot, julienned 1/3 cup snap peas,
sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
This would be a great dip to serve
for any football viewing parties you are still having, or to just have in the fridge ready to scoop out onto a plate of
sliced cucumbers, baby
carrots and celery.
No Noodle Pad Thai 1 daikon radish or zucchini 4 medium
carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4
slices of lime — to serve
1 ham bone 2 quarts water 4 conchs, diced 1/4 pound salt pork, cubed 1 tablespoon butter 1 onion, chopped 1 green bell pepper, stem and seeds removed, diced 2 stalks celery, chopped 3 small tomatoes, peeled and diced 3 tablespoons tomato paste 2 large potatoes, diced 2 bay leaves 1 tablespoon chopped fresh thyme 1
carrot,
sliced 2 whole dried cayenne chiles (or other hot dried chiles) 1 tablespoon dry sherry (optional) Roux: 2 tablespoons flour 2 tablespoons butter Bring the ham and water to a boil in a pot, reduce the heat and simmer
for 30 minutes.
Autumn Filling coconut oil or olive oil
for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (use the green leaves as well) 500 g fresh baby
carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
Ingredients: 2 large
carrots 1 large stem of broccoli 1/2 lb pancetta or bacon thinly
sliced into batons, or duck confit shredded 1 shallot, thinly
sliced 2 egg yolks 1/2 cup freshly grated Parmesan, plus more
for serving 1tsp to 1Tbl (depending on taste) NW Elixirs 4 Bangkok Hott Instructions: Julienne
carrots and broccoli stems, keeping in separate piles.
Slice zucchini,
carrots and onions, and cook them
for just a few minutes, so they still have a little crunch to them, then sprinkle them with some salt and pepper.
I roasted the
carrots and thinly
sliced beets making
for a one dish meal that is a set it and forget it.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3
slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated
carrot if frying: flour
for dredging olive oil or canola oil
for frying
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch
slices 1 medium onion, cut into 1/4 - inch dice 1 medium
carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems
for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small
carrot, thinly
sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (
for garnish)
1 yellow onion, peeled and diced, or
sliced in crescents 4
carrots, cleaned and chopped, peel if not organic 1/4 green cabbage, shredded 6 cups water 3 - 4 Tablespoons miso (we like South River miso, Barley
for a deep flavor, Chickpea
for a mellower flavor, some of the other brands are too salty) 1 small piece...
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with
carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and
sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro
for garnish (optional)
I've been making this nonstop
for the last couple of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks of extra ripe mango, shredded
carrots, chopped avocado,
sliced cucumbers and feta, drizzled with a bit of a honey + white wine vinegar with the tiniest drop of sriracha and a healthy helping of black pepper.
5 cups Vegetable Stock 1/2 lb rice noodles Recipe
for Baked Tofu or veggie meat of choice 2
carrots (diced) 2 celery stalks (diced) 4 scallions (
sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (
for the cooked noodles)