Add a bag
of small carrots and peel a potato or two of each of you and cube and throw in.
1 pound
of small carrots, sliced lengthwise 1 pound of multicolored carrots, sliced lengthwise 1 cup of olive oil 15 sage leaves, plus extra for garnish Pinch of sea salt
Not exact matches
Take the list
of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four
carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces
of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two red bell peppers, one - fourth
of a
small red onion, two cups parsley, one large sweet potato, two large red beets, one orange, eight Swiss chard leaves, and six clementines.
You can also purée sweet potatoes, broccoli, peas, beans and so on... — A
small piece
of feta cheese, cut in
small pieces, is nice in a spinach soufflé or on a quiche... With 2
carrots, half a fennel, a third
of an onion, a half
of a radish, a fourth
of anything else you can prepare the nicest salads.
i made these last year and loved them grated my
carrots on the
small side and it worked well, however i should
of made them thinner so they were more crunchy!
Add the
carrots (if used) with a
small amount
of water.
1 whole fresh coconut meat chopped to
small pieces 400 ml water 1 tablespoon arrowroot (or potato flour) 300g long green beans 1 large
carrot 50g
of frozen peas (or more if you like peas!)
Veggie stock, easy to make
small batches
of your own if you keep a bag in the freezer for
carrot tops / celery bottoms / onion skins, etc..
To unmold, run
small knife around edges
of galette and invert onto platter (if any onion or
carrot strips stick to pan, remove and rearrange on top
of galette).
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.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big
carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5
small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1
small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes
of frozen coconut milk (about 1/2 cup coconut milk)
And the refrigerator — a couple
of carrots, a few stalks
of celery, some green onion, bacon pieces, and a
small hunk
of cheddar.
A simple list
of ingredients that includes a blend
of sautéed onion,
carrot and celery, aka mirepoix, and a
small amount
of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage soup that's both low carb and gluten free.
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
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
Next grate 2 medium
carrots, 1/2 a large courgette or 1
small one and a 2 ″ chunk
of sweet potato and saute with the onions and garlic for a few minutes without browning.
Add an onion, a
small head
of cauliflower, and 4 or 5
carrots first.
1 cauliflower 2 bay leaves 1 onion 3 cloves
of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2
carrots, shredded 2 cups
of corn 3 medium potatoes, peeled and shredded 2
small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed
of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
2 tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2
small) 3 ribs celery 3 cloves garlic 6
carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil Salt to taste
-- Try out some other vegetables — such as cauliflower or broccoli chopped up
small — potatoes,
carrot, or try out tempeh instead
of tofu.
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes,
small celeriac plus a few stalks,
small long red chilli, salt, fresh ground black pepper, 1 whole star anise, teaspoon
of turmeric.
Juice: 6 - 7 horse
carrots 1
small apple 1 whole meyer lemon 1 large handful
of cilantro 1/2
of a large jalapeno (hot hot hot!)
3 tablespoons unsalted butter 2 stalks
of celery — chopped 1
small onion — chopped 1
carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water 1
small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
He was a short and
small Israeli with a distinct accent in English and when our big group sat down to lunch on the first day he so elaborately and ridiculously was describing his utter disdain for
carrots that the whole table was in an uproar
of laughter.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium
carrot, peeled 1
small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in
small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
1 medium sized hokkaido pumpkin 2 - 3
carrots 1/3
of a medium sized celeriac (if you use the
small organic ones, use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs
of fresh thyme 2 onions 5 cloves
of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
For this recipe, I used a
small bunch
of spinach and
carrots for veggies.
Spinach was just boiled in its own liquids and
carrot was briefly sautéed in a
small amount
of oil.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2
small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3 tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling water for 10 minutes.
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
Make sure the
carrots are evenly spread out, this will increase surface area exposed and allow edges to crisp up and the maple syrup to caramelize, giving a beautiful finish to the
carrots, a
small pinch
of sea salt will also perfectly season the dish.
I used regular orange
carrots from the store in the above picture, however if you have any farmers markets near you that sell purple
carrots or other colours, these can make a great change and will certainly grab the attention
of others at the table (as shown in the picture below) Instead
of cutting these
carrots up, as they are usually
smaller, these can be roasted whole, use more
carrots per person for these type too.
I added two
small potatoes at the
carrot stage, and one bunch
of kale at the pearl onion stage, and increased the liquids, butter, and flour a bit (probably should've measured, oops).
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with
carrots, celery, onions and garlic, I usually use 3 - 4 cans
of (low sodium, rinsed) beans (2 kidney, 1 each
of another; I like black and
small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can
of organic PUMPKIN PUREE!
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves
of garlic, peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium
carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
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.
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.
To mimic the texture
of traditional bolognese sauce, I dice the mushrooms very
small almost same size as diced
carrots and celery.
If you opt for something more dense and aromatic, like
small dices
of carrot / winter squash or celery / fennel, add it to the pot when you're sautéing the onions.
Or as mentioned, a
carrot, butternut squash, pumpkin or
small amount
of sweet potato should all lend some color, fiber and nutrients while not changing flavor.
So, grab your brownie pan, a handful
of carrots and caramels, and make this
small carrot cake.
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
What's in it: 1 lb hot turkey (or chicken) italian sausage 1
small sweet onion (or 1/2 large), finely chopped 1 cup
carrots, chopped 1 tablespoon italian herbs 2 cloves
of garlic, finely minced 2 14.5 oz cans white beans (cannellini), rinsed and drained 2 14.5 - oz cans diced tomatoes (I used fire roasted) 3 cups low sodium chicken broth (more or less according to desired thickness) 6 cups roughly chopped kale optional (but encouraged): 1 parmesan rind (I always save the ends
of my parmesan to use in soups.
1/3 cup Naosap Wild Rice (1 cup cooked) 1
carrot, chopped fine 1
small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2 teaspoon cayenne pepper 1 teaspoon dried thyme 1 - 2 teaspoons fine sea salt 1/2 — 1 teaspoon fresh cracked black pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
I used a package
of ground chicken, two
carrots, a zucchini, a package
of sliced mushrooms, a
small onion, and a bell pepper (all minced in the food processor.).
In a
small, microwave safe bowl, add the sliced
carrots with a little bit
of water.
-- 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
Ingredients: 2 tablespoons olive oil for frying 1
small white onion, finely chopped 2 medium - sized
carrots, finely chopped 1 pack
of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
1/2 a large 500g pot
of Total 2 % yogurt 1/2 cup egg whites 1/4 cup coconut flour 1/4 cup unflavored whey (again, I used Tera's organic whey — nomm) 1/4 cup millet flakes (subbable with quinoa flakes) 4 brazil nuts 1 tablespoon stevia 1 tablespoon vanilla essence 2
small grated
carrots (added after blending the above)