It's a perfect combination between those delicious spices we all know and love, and the moisture delivered
from the cooked carrots.
Here are my changes: Instead of plain water: In the first step I used carrot water, in the second step I used 1 cup water
from cooking carrots and 1 cup water from cooking rice (I always use any leftover cooking water I happen to have on hand).
For instance, we absorb more calories
from a cooked carrot than from a raw one.
I understand dogs would absorb more nutrients
from cooked carrots the same way humans absorb more from cooked food too.
Not exact matches
Easy Broccoli & Cheddar Soup
from The Little Kitchen Buffalo Chicken Stuffed Peppers
from Cook the Story Individual Tortilla Caprese Pizzas
from a farmgirl's dabbles Easy Cheesy Potato Corn Chowder
from A Little Claireification Slow
Cooker Jambalaya
from A Spicy Perspective Apricot Chicken
from Bombshell Bling Easy Baked Spaghetti
from Chocolate &
Carrots Cuban Casserole with Whole Grain Mustard Butter Biscuits
from Climbing Grier Mountain Freezer - Friendly Quinoa Meatballs
from Cooking with Books Baby Boy Subway Art Printable
from H2OBungalow Peanut Butter Chocolate Chip Banana Cake
from Inside BruCrew Life Asparagus And Leek Quiche
from Kokocooks Roasted Lemon Parmesan Chicken with Red Potatoes
from Life After Empty Nest Yogurt Blueberry and Honey Smoothie
from My Sweet Zepol Pesto Parmesan Chicken Salad
from Shaken Together Printable Baby Whale Themed Cards and Project Life Mini Album
from Simply Kelly Designs Coconut Cookie Butter Sandwich Cookies
from Simply Southern Baking Slow
Cooker Pot Roast with Garden Vegetables
from Sweet Remedy Easy Kofta Kebabs
from Tasty Chomps Crock Pot Fajitas with Chicken and Quinoa
from The Dinner - Mom Overnight Oatmeal
from The Hungry Housewife Honey - Dijon Chicken, Apple & Quinoa Wraps
from The Kitchen Prep Slow
Cooker Italian Chicken Soup
from The Lemon Bowl Slow
Cooker Pulled Pork Tacos
from The Nifty Foodie DIY Whale Art
from While They Snooze One Pot Mexican Chicken and Rice
from Yellow Bliss Road
I make my
carrot cake
from cooked mashed
carrots.
1 kg pumpkin, cut into large cubes 2 — 3
carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g]
cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
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
7) For the mini
carrots, we skimmed a couple tablespoons of the lamb fat
from the top while the shanks were
cooking and drizzled all over the
carrots (super healthy I know).
These days, there's a
carrot product to meet every busy
cook's need,
from pregrated and presliced to those «babies» that aren't young
carrots at all.
YOU»LL NEED: 1 Tbsp finely grated
carrot; 1/4 tsp finely grated ginger; 2 tsp rice wine vinegar; 1/2 tsp honey; 1/2 tsp soy sauce; 1/8 tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup
cooked soba noodles or whole - wheat spaghetti (
from 1 oz dry); 1/2 cup broccoli florets; 1/4 cup shredded
carrots.
Erin
from Dinners, Dishes, and Desserts made Pumpkin Pie Erin
from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline
from Chocolate &
Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina
from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina
from Dessert for Two made Mini Pumpkin Pies Sally
from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey
from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia
from The Comfort of
Cooking made Spiced Caramel - Apple Crumb Bars Rachel
from Rachel
Cooks made Brussels Sprout Salad with Apples and Cranberries Gina
from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla
from Carla's Confections made Spinach Mashed Potatoes Carolyn
from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz
from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz
from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan
from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim
from Cravings of a Lunatic made Mini Apple Pies
Cook until a fork just goes through the
carrot but it is still slightly firm.Reprinted
from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester.
I also added sumac and garlic to the
cooked carrots and added fresh flat leaf parsley
from the garden to the mixture.
If you are using
cooked carrot add it now (if you made your own vegetable broth use the
cooked carrot from the broth).
It says to
cook the «onions» with the
carrots, thyme and garlic and remove them
from the pot.
Because of the ease and beauty of stir - frying, I've
cooked large varieties of food using this beloved method, ranging
from Chinese - style fried rice, or spring vegetable and ham spaghetti, and most recently, the filling for beef,
carrot and zucchini fajitas.
Salsa Verde
from Botanica Super Bowl with Parsley Cashew Pesto
from Scaling Back Deconstructed Spring Roll Bowls
from Oh, Ladycakes Roasted Vegetable Tacos with Chimichurri
from Minimalist Baker Spicy Broccoli Bowl with Creamy Ginger Lentils
from Dolly and Oatmeal Creamy White Bean Soup With Kale, Rosemary, and Lemon by The First Mess Fudgy Dark Chocolate Balsamic Basil Brownies
from Spice and Sprout Tomato Thyme Galette with Pine Nut «Parmesan»
from The Green Life Fattoush Nachos With Crispy Za'atar Roasted Chickpeas
from The Full Helping Creamy Roasted Poblano Sauce
from YumUniverse Cauliflower Potato Leek Gratin with Hazelnut Béchamel + Crispy Sage
from What's
Cooking Good Looking Moroccan
Carrots With Aleppo Pepper and Mint
from Saveur Millet Tabbouleh
from Blissful Basil Sweet Potato + Black Bean Tacos with Green Dill Sauce
from Homespun Capers Chilaquiles with Cilantro Cream
from One Part Plant Cookbook Minty Fruit Salad by Mark Bittman Tomato Salad With Cardamon
from Bon Appetit The Green Drink with Pineapple + Mint
from With Food + Love Homemade Red Harissa
from Naturally Ella Toasted Pumpkin Seed Dip with Fresh Herbs
from Happy Hearted Kitchen 5 Minute Magic Green Sauce
from Pinch Of Yum Blackberry Basil Healing Mask (recipe for your face!)
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2
carrots, grated 1 teaspoon minced oregano 1 acorn squash, cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups
cooked rice (white or brown;
from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
I used the 2 - Quart ceramic insert
from my Hamilton Beach 3 - in - 1 Slow
Cooker to make this crock pot
carrot cake baked oatmeal:
I
cooked a few vegetables such as broccoli, zucchini (freshly picked
from our garden) and
carrots with caramelized onions and spices, then pan-fried pre-boiled potatoes.
It's filled with your usual salad suspects —
carrots, radishes, tomatoes, romaine — and topped with
cooked shrimp, avocado and crumbled bacon (I like using a nitrate free chicken bacon I've discovered
from Al Fresco).
Add the
carrot to the bacon, and continue to
cook until lightly caramelized, then add the tomato paste and
cook for an additional minute, while stirring and scraping the bottom of the pot to prevent the tomato paste
from burning.
Stir 3 - 4 tablespoons pesto
from the 3 - ingredient roasted
carrots into whatever
cooked grain you'd like.
If you buy the massive
carrots from the grocery store either cut them or increase
cooking time a bit.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind
Cooking Sauce» (I used the one
from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium
carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops
from 1 bunch of green onions / scallions, cut to approximately same length as
carrots and peppers * 12 oz.
«To consume the same amount of beta - carotene as in a
carrot, one would need to eat 1.6 kg of uncooked rice, roughly 4 kg of
cooked rice,» said Madeliene Love, an independent researcher
from Victoria, Australia.
Approx. 8 cups homemade chicken stock 2 cups
cooked chicken meat (I use meat left over
from making stock) 1 large onion, diced 1 - 2 cloves garlic, minced 1 heaped teaspoon sea salt Pepper — couple shakes 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme marjoram 1 celery stalk, finely sliced 3
carrots, peeled and diced 2 - 3 other root vegetables (eg.
I love, love the flavors of this stew — the tang of the Dijon mustard, the saltiness
from the Worcestershire sauce, the tender meat and flavorful
cooked carrots.
WHOLE GRAINS RICE QUICK
COOK Easy Asian Quinoa Salad Recipe
from GimmeSomeOven.com INGREDIENTS SLAW 1 (16 - ounce) bag shredded red cabbage (or about 4 cups shredded cabbage) 2 cups
cooked Village Harvest red quinoa 2 cups shredded
carrots 2/3 cup thinly - sliced green onions 1/2 cup slivered or sliced almonds, toasted -LSB-...]
3 tablespoons butter 1 chopped onion 3 diced peeled
carrots 5 diced celery stalks 2 large garlic cloves, minced 1/4 teaspoon dried thyme 1/2 teaspoon saffron threads 1 small package frozen corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups
cooked shredded chicken (like
from leftover BBQ chicken) 10 ish cups chicken stock
4 cobs of corn,
cooked and cut
from the cob (save the water you boil the corn in to use as broth in the soup) 6 - 8 new potatoes (about golf ball sized) 2 tablespoons olive oil 1 onion 3 stalks celery, chopped 2
carrots, chopped 1 can coconut milk 1 red pepper, minced 1 shallot, minced 1 jalepeno pepper, seeded and finely chopped 1/4 cup fresh dill, finely chopped 1/4 cup chives, finely chopped Salt and pepper
Recently I learned how to bake lentils when I made this Lentil Salad with
Carrots and Cilantro
from their New Family Cookbook and I will use that method for
cooking lentils
from now on.
8 ounce package sharp cheddar, shredded 1/4 cup flour plus 2 tablespoons, divided 1/2 pounds (about two large) russet potatoes 1 tablespoon butter 2
carrots, peeled and diced 1 onion, diced 2 teaspoons salt 1/2 teaspoon garlic powder 1 teaspoon onion powder 1 pound ground bison (ground beef works too) 3 cups chicken broth 1 (12 ounce) bottle beer 1 teaspoon dried parsley 2 cups milk 1/4 cup sour cream 1/4 cup jarred jalapenos, diced 2 tablespoons liquid
from jalapeño jar 1/2 pound crispy
cooked bacon, chopped 1.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup
carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas,
cooked or canned 2 1/2 cups lentils,
cooked Salt to taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe
from Oh She Glows!)
The Lemon Bowl: Slow
Cooker Posole Rojo Creative Culinary: Split Pea Soup with Carrots and Ham Homemade Delish: Italian Cioppino Soup Taste with the Eyes: Wintery French Lentil Soup with Beef, Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
Cooker Posole Rojo Creative Culinary: Split Pea Soup with
Carrots and Ham Homemade Delish: Italian Cioppino Soup Taste with the Eyes: Wintery French Lentil Soup with Beef,
Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy Vegetable Soup
From My Corner of Saratoga: Pressure
Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow
cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup
cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage
Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's On!
Ingredients: 1 head medium cauliflower, cut into florets 1
carrot, peeled, cut in half lengthwise and sliced 1/2 cup fresh or frozen green peas 1 bottle (11 oz / 312 g) Thai yellow curry sauce, such as those
from Trader Joe's or Thai Kitchen * Black pepper Cilantro for garnishing
Cooked quinoa or brown rice (optional)
For example, I just learned that making «matchsticks» out of
carrots by cutting the
carrot lengthwise will produce longer -
cooking matchsticks, and if you cut them out
from a
carrot width-wise, they are more tender and
cook faster (learned it
from a Japanese
cooking show, they also have very large, thick
carrots there).
Add the
carrot and garlic and
cook for 3 — 4 minutes until soft, then remove
from the heat and season with salt and pepper.
Once the meat is browned, remove it
from the pan, and
cook the onions,
carrots and mushrooms until
carrots are soft and onions are translucent.
Step 5: Pulse and / or puree, adding reserved
cooking water
from the
carrots and apple, until the mixture is the desired consistency, for smaller babies or chop as needed for the older / toddler baby.
I mostly eat savoury
cooked breakfasts due to my kind of weakdigestive system so if you have some ideas for that I would love to see them in a video And if you're interested: I mostly eat some kind of stew - like porridge
from brown rice, millet or buckwheat (sometimes miked with tiny seeds like amaranth or kaniwa) with
carrots and radish, which I
cook separately or with the grains.
Honey soy glazed
carrots [vegan] Salt and vinegar roasted cauliflower [vegan] Roasted squash wedges with tomato and goat's cheese crumb Roasted cabbage wedges with lemon
from Kalyn's Kitchen [vegan] Braised baby turnips and radishes
from Cook Sister Sautéed brussels sprouts with crispy sage crumbs
from Food To Glow Easy cheesy brussels sprout gratin
from Cook Sister Roasted
carrots and mushrooms with thyme
from Kalyn's Kitchen [vegan] Caramelised brussels sprouts with dark cherry sauce and hazelnuts
from An Edible Mosaic Mediterranean roasted vegetables
from Fab Food 4 All [vegan] Spinach gratin
from Food 52 Garlic roasted green beans with shallots and almonds
from Kalyn's Kitchen [vegan]
So having kept some of the fancier schmancier
carrots for family consumption, which we had intended simply to steam, I was inspired to
cook this recipe
from a recipe in the Nopi cookbook.
1 large sweet potato, peeled &
cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large
carrot, peeled and chopped 1/4 cup capers + 1 Tablespoon vinegar water
from the caper jar (preservative free) 1 heaped Tablespoon organic vegan mayo (or regular real - food mayo) 1/4 cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
You see, this French stew is filled with flavour
from white wine, fennel, garlic and saffron, sweetness
from the slow
cooked tomatoes,
carrots and parsnips, and it gets a mild taste of the ocean
from a sheet of nori algae (the ones you use for rolling sushi).
I use Elana's butternut squash latkes, sweet potato latkes
from Reluctant Veggie website, zucchini latkes with chickpea flour and cumin in them
from go dairy free website, sometimes I do Elana's
carrot and scallion latkes, potato and apple latkes
from the GOOP website, another zucchini one with dill and oregano
from cook it allergy free website and an ordinary zucchini one with no special seasonings that I got
from a friend.
This way, the
carrots acquire a nice charred flavor without becoming too soft, so keep your heat up high, as once you remove them
from the heat they will continue to
cook.
Another recipe
from the
carrots cooking class, this one featuring wholesome quinoa and bright shredded
carrots.
From a recent
cooking class focused on
carrots, this humble soup was the favorite.