Small bunch
of sliced carrots 1/2 diced red onion 1 small red potato 1 small fennel bulb, diced and sliced 1/2 Pink Lady apple (might sound odd, but it really works in this recipe) ~ 1 tbls EVOO 1 teaspoonish dried tarragon ~ 1 tbls turmeric pepper to taste 4 cups veggie broth 1/4 cup or so of frozen corn Lemon (optional)
Along with the main dish, add a piece of fruit or a handful
of sliced carrots, bell peppers, or other vegetables.
Instead
of sliced carrots, I peeled carrot shavings into the greens.
If you don't want raisins or dried fruit, add a cup
of sliced carrots the last hour of cooking.
I made a goal this month to eat more veggies, especially raw ones, so I've been taking a baggie
of sliced carrots, celery, and baby cucumbers to dip in hummus (Oasis roasted garlic with hot sauce) as a snack.
Not exact matches
It's such a delicious salad, filled with an amazing array
of fresh flavours from sweet pomegranates, to juicy orange
slices, crunchy
carrot slithers and a great mix
of herbs and spices.
Appetizer — Poached lobster in a court bouillon
of aromatic herbs with baby
carrots, fennel, artichokes and eschallots slow - cooked in a clay casserole pot atop crisp lettuce hearts with lemon
slices and a delicate sauce
of lime and Mani fleur de sel
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and
sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup
sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
9 cups
of baby spinach, washed 6 mandarins, peeled and segmented 1/2 cup diced green onion 1/2 cup shredded
carrots 1/2 cup cashews 8oz can
sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
I did thin
carrot slices on a wire rack at 375 for 30 minutes, and they are not crispy after 5 minutes
of cooling.
Next, I added a mixture
of fish sauce, sesame oil, garlic - chili paste, rice vinegar, and honey to the rice and topped it off with kimchi, pickled
carrots, radish
slices, sunflower sprouts, scallion, and cilantro.
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.
Note: For the soup pictured above, I thinly
sliced a
carrot and broke up lots
of gluten free spaghetti noodles.
I combined the cooked couscous with a bag
of pre-shredded coleslaw, some additional shredded
carrots,
sliced green onion and
sliced toasted almonds... then tossed with a homemade tangy vinaigrette made easily with pantry ingredients.
This Asian Red Cabbage Slaw stands out with its brilliant purple hue and is accented with shredded
carrots,
sliced green onion, cilantro, and the subtle flare
of diced poblano and jalapeño peppers.
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.
Baked
Carrot Cake Donuts with Cream Cheese Glaze — Soft, moist donuts that taste exactly like a delicious
slice of your favourite
carrot cake.
Purple or petite, grated or
sliced,
carrots are one
of the most versatile ingredients you can keep in the fridge.
I used fresh cut corn, grape tomatoes and
sliced olives, but you might like any
of the following produce:
sliced celery, grated
carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)
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
The Toppings: Chopped fresh cilantro, shredded
carrots, shredded coconut, coconut shrimp, pineapple salsa, and a
slice of lime to squeeze over the top before serving.
1 1/2 pounds
carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
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.
2 tortillas (your choice: wheat, brown rice, flour) 1/2 cup hummus 3 tablespoons whole grain mustard 1 cup spinach or your favorite greens 1/3
of an English cucumber,
sliced lengthwise 1 avocado, halved and
sliced 1/2 cup shredded
carrots 1/4 cup feta cheese 2 tablespoons cilantro, rough chopped
Easter is never complete without a
slice of carrot cake, and you might be surprised to learn that you can make it in your slow cooker!
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.
Slaw 1/2 head green cabbage, thinly
sliced 1/2 head raddichio, thinly
sliced 3 - 4
carrots, shredded 1 handful
of arugula, thinly
sliced 1 handful mixed herbs, thinly
sliced, mint, basil, parsley, chives, and / or cilantro 1/2 cup pomegranante seeds or dried cranberries 1/2 cup chopped pistachios ginger - cumin dressing (recipe follows)
Serve with
sliced cucumbers and
carrots tossed with a splash
of rice vinegar.
1 pound
carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon ground cumin Coarse salt and freshly ground black pepper 1/2 an avocado, pitted and
sliced (we had a mega - «cado and only used 1/4
of it) Juice
of half a lemon
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
Topped with
slices of avocado, shredded
carrot and sprouts, this old favorite is now new again!
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers
of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized
carrots,
sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans
of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped
I love the mix
of crunchy, fresh cucumbers with flavorful
sliced tomatoes and
carrots, lathered in a delicious peanut sauce dressing.
There's nothing like a
slice of fresh
carrot cake with cream cheese frosting and a tall hot latte.
I started with some simple greens, topped them with a handful
of colorful shredded
carrots and added in
slices of pear, apples and strawberries.
Finish the salad: Once the
carrots are roasted, arrange them on a serving platter with
slices of avocado on top.
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
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.
4 cups
of black rice cooked according to package instructions 4 large
carrots, peeled and diced 2 celery stalks, chopped 4 cloves
of garlic, minced Olive oil Leftover black beans (1 cup or so) 1 jalapeno, diced 1 pepper, diced 1/2 cup
of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1 cup
of fresh or jarred salsa would also be a great dressing!
Prep your
carrots by
slicing them them in half, leaving the thinner bottoms in tact, and cutting the thicker top
of the
carrots in half — so that they are the same size and will cook at the same time.
1 carcass
of a chicken roaster 5
carrots,
sliced 1 onion, chopped 1 bay leaf 2 sprigs
of fresh Rosemary (or 2 tsp
of dried) 2 bay leaves 1 tsp
of salt 1/2 tsp
of whole peppercorns 2 cloves
of garlic (cut in half) Water
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
These
Carrot Cake Waffles are a cross between a hearty, wholesome whole - wheat waffle and a
slice of carrot cake.
Arrange the lettuce and
carrots on top and top with the other
slice of bread.
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.).
When I'm flying with my kid I usually pack: a baggy
of Canaan's current favorite cereal (either Rice Chex or now it's pumpkin Joe's O's), LaraBars, Rx Bars, or Perfect Bars, dried coconut strips, apple
slices, celery or
carrots, homemade Easy Protein Energy Bites, a banana and Justin's vanilla almond butter packets and sometimes a small container
of rinsed chickpeas.
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.
Top with 2 mint leaves, 2 thai basil leaves,
carrot matchsticks, cucumber
slices, 2 - 3
slices of thai bird chiles, crispy fried shallots, and a small drizzle
of nuoc cham sauce.
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.