Arrange
carrot slices on the lined baking sheet in a single layer.
I did thin
carrot slices on a wire rack at 375 for 30 minutes, and they are not crispy after 5 minutes of cooling.
Not exact matches
Peel the
carrots and
slice them
on the diagonal.
Just eat it
on some cucumber or
carrot slices.
I'll never pass
on a bowl of delicious garlickly hummus, dunking in
carrots, bell pepper, or
slices of warm pita.
It had pretty much everything: grilled pork, shrimp
on sugarcane, meatballs, grilled scallions, pickled
carrots, chopped peanuts, and even a
sliced spring roll all
on top of vermicelli.
carrots, peeled and cut
on diagonal into 1 / 4 - inch
slices 2 cups hard cider 2 Tbs.
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.
I took a butternut, yam,
carrot, ginger and coconut milk soup that was good
on its own, but spectacular with thinly
sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions — very tasty and filling.
Finish the salad: Once the
carrots are roasted, arrange them
on a serving platter with
slices of avocado
on top.
This brine would also work great
on thinly
sliced carrots or radishes.
The only veg I had in the house were
carrots so I thinly
sliced them and threw em
on in towards the end of cooking.
I'm thinking onions, green peppers and maybe some
sliced carrots, would you recommend adding them at start or later
on?
Arrange the lettuce and
carrots on top and top with the other
slice of bread.
Put 2
slices of ham, 3 strips of scrambled egg, a handful of
carrot spirals, and a few strips of purple cabbage
on each skin.
I think next time I'll up the finely diced
carrots and onions, and then instead of pearl onions I'll throw some
sliced onions in early
on, as I think I'll prefer the texture.
2 pounds organic
carrots with tops
on 1 pound
sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp sugar 1 pound arugula 2 tsp canola oil Extra virgin olive oil Salt and pepper
Place the roasted
carrots and parsnips
on plates, arrange the
sliced pork and sautéed kale
on the side, add a dollop of applesauce, and serve warm.
Munch
on carrots, broccoli,
sliced cucumbers or peppers.
And bonus - it is also very rich in vitamin C providing protection against inflammatory arthritis And if you are going to be munching
on carrot sticks,
slices of cucumber, celery, leaves of all sorts - how about some cilantro pesto?
1 tablespoon oil (butter / ghee / coconut oil) 1 1/2 — 2 pounds lamb meat
on the bone (lamb shoulder blade or arm chops) 1 onion,
sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium
carrots,
sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisins
What I had intended to do was toss the
carrots with olive oil and cumin, salt and pepper, roast them until they were soft, but not overly brown (I might put them in a covered dish next time), put some avocado
slices on top and then squeeze fresh lemon juice over it.
Meanwhile, place the
carrots, yam,
sliced radishes and brussels sprouts
on another rimmed baking sheet and drizzle with olive oil.
On this particular day we had some cut up Chickpea Cutlets from Veganomicon,
carrot sticks and
slices of cucumber.
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
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
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.
ingredients BUFFALO TURKEY PRETZEL BITES 2 tablespoons olive oil 1 medium yellow onion (peeled, finely diced) 1
carrot (peeled, finely diced) 1 rib celery (peeled, finely diced) 1/2 pound ground turkey (50 % white meat, 50 % dark meat) 1/3 cup hot sauce 1 (9 - ounce) bag store - bought soft pretzel bites (thawed) 1 cup mozzarella (cut into 1 / 4 - inch cubes) 1/2 cup blue cheese (crumbled) 1/4 cup scallions (
sliced thinly
on a bias) Kosher salt and freshly ground black pepper (to taste)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large
carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I toss these
on top of some wilted greens, risotto,
slices of avocado, or (if it's a Sunday) buttered toast — Your
carrot / harissa salad, with feta and mint, or some variation of shredded veggies and this same general dressing (broccoli stems, cabbage, etc)-- Lots of salads with lemon / garlic / olive oil vinaigrette, feta, almonds or nuts.
You can use any vegetable you wish try asparagus, pumpkin,
carrot, avocado, cucumber, shiitake mushroom, tofu, thin
sliced egg omelette, etc... Thinly
slice or julienne vegetables, parboiling if necessary tie
on with a thin (1/4» or 6 mm) strip of nori or vegetable strip wrapped around the whole sushi if needed..
Fresh greens and juicy orange
slices are tossed
on a creamy
carrot ginger dressing to create this healthy and refreshing Japanese - inspired salad.
I use it as a sandwich spread: just spread a couple tablespoons
on a couple
slices of good whole grain bread, top with shredded
carrots, paper thin
slices / slivers of onion and green and / or red pepper rings.
A 6 ingredient sandwich made with creamy hummus, fresh tomato,
sliced avocado, grated
carrot, and fresh sprouts all
on a roll.
1 to 2 tablespoons sesame oil + more if needed based
on taste 1/2 small to medium sized red onion, peeled and
sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small
carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
Peanut butter (use any nut butter), banana and honey sandwich
on a whole grain bagel thin, cheese stick, a clementine,
sliced carrots and cherry tomatoes.
2 organic baby bok choy cleaned and
sliced 1 stalk of organic celery
sliced thin
on angle 1 organic onion
sliced 1 organic
carrot julienned 1 tsp lemon grass 1 tsp black sesame seeds 1 tsp sesame seeds 1 tsp Wheat Free Soy Sauce 1 TB Virgin Coconut Oil 2 tsp canola oil
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion
sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces
on angle A handful of Snow peas
sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk
sliced very thin 1
carrot sliced very thin 2 baby bok choy, whites chopped and greens
sliced 1/2 — 1 cup white wine (Chardonnay worked well.
1 butternut squash 1 acorn squash 1 (whatever choice of squash you have
on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium
carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves,
sliced Salt Pepper
2 tablespoons olive oil 6 garlic cloves, minced 1 teaspoon thyme 2 bay leaves 1/2 teaspoon marjoram 1 teaspoon rosemary 3/4 cups vegan, dry red wine (i.e. Frey Table Red) 1-1/2 cups
carrots, peeled and
sliced on an angle 3/4 cup celery, cleaned and
sliced 1 cup potatoes, cubed 1 cup tomatoes, diced 1 cup prepared seitan, cut into bite - size pieces 2 tablespoons molasses 1 tablespoons Dijon mustard 1-1/2 cups cooked kidney beans 1-1/2 cups cooked navy beans Sea salt and pepper to taste 4 - 5 russet potatoes, peeled, cubed and cooked Unflavored soymilk (try Eden Soy original)
A vegan cake made in - house with red potatoes, Brussels sprouts,
carrots, leeks, cauliflower and oat bran, seasoned with Old Bay, topped with arugula,
sliced red onion, tortilla strips, avocado spread and homemade salsa, served
on a honey whole wheat bun.
3/4 cup brown rice, cooked based
on package instructions 2 - 3 garlic cloves, finely chopped Small chunk of ginger, peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head of broccoli, stems removed 2 - 3
carrots,
sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
Fresh greens and juicy orange
slices are tossed
on a creamy
carrot ginger dressing to create this healthy and refreshing Japanese - inspired salad.If you go out to a Japanese restaurant for dinner and order a salad, it will probably look and...
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion, finely diced 2 garlic cloves, minced 3/4 cup thinly
sliced cremini mushrooms (about 5 whole mushrooms) 1 small red bell pepper, diced 1 small zucchini diced 1/2 cup grated
carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends
on how much heat you can handle.)
I like to use grated
carrot and beetroot, watercress sprouts and radish
slices, but you could also use cucumber
slices, avocado, tomato, grated courgette and so
on.
ingredients BRAISED CHICKEN THIGHS WITH CARAMELIZED ONIONS AND EGG NOODLES 8 chicken thighs (bone in, skin -
on) 2 tablespoons all - purpose flour 2 tablespoons olive oil (plus more if needed) 2 large yellow onions (peeled, thinly
sliced) 1 and 1/2 tablespoons tomato paste 2 ribs celery (medium dice) 2 large
carrots (peeled, medium dice) 2 cloves garlic (peeled, minced) 1 cup dry white wine 2 cups organic chicken stock 8 sprigs fresh thyme (tied with butcher's twine) 1 pound extra-wide quinoa flour egg noodles 1/4 cup parsley (roughly chopped) Kosher salt and freshly ground black pepper (to taste)
Baking time may vary depending
on the thickness of your
carrot slices.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4» thick
slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2» thick
slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2 stalks celery (about 1/2 pound),
sliced on an angle into 3» long pieces, 1/4» thick 1 medium
carrot (about 1/4 pound), peeled and
sliced on an angle into 3» long pieces, 1/4» thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4» thick
slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Slice the potatoes and beets into roughly similar
slices, lay
on a baking tray with the
carrots, and pour over the olive oil.
Sis also pickled up some thin cucumber
slices earlier
on in the week and stuffed them inside the baos along with freshly
sliced cucumbers,
carrots and a few sprigs of cilantro.