Not exact matches
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).
Small carrots are used in the photo, but pre-cut baby
carrots work great
if you aren't worried about fancy presentation.
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
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.
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)
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.
After you've tried Skinny Scalloped Potatoes and fallen in love,
if you're feeling adventurous and would like the extra nutrition, just add a
small carrot to the blender along with the cashews and water and blend.
If you would like your butter to have more of a yellow color, add 1 to 2
small slices of raw
carrot to the blender.
It's a good recipe
if you like
carrot cake and want a
small dessert.
The salmon roe adds sparkle and zing both on the plate and on the palate, but
if you want to take the terrine in a slightly different direction, use a
small dice of blanched, peeled
carrot in its place.
Toss beets,
carrots,
carrot tops (
if using), chives, olive oil, and remaining 1 tablespoon lemon juice in a
small bowl.
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...
You will need... 2 wild * (or
if you can't find wild then organically farmed) salmon fillets (about 200g) 1
carrot chopped 1/2 an onion whole a few peppercorns Bayleaf 40g vegan unhydrogenated olive oil spread 40g gluten free flour ** 400 ml coconut milk drink *** 100g fresh or frozen peas 200g broccoli broken into
small florets 150g gluten free pasta shapes Handful of gluten free breadcrumbs
1 package (16 oz) frozen corn or 3 cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in
small cubes (peel
if not organic) 1
carrot, cut in
small chunks...
If they're medium or
small carrots, you can leave the skin on.
Adjust heat to slow simmer and cook uncovered until
carrots and apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée mixture in food processor, in
small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock
if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more butter before serving.
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound
carrots, peeled
if desired, shredded 1 large or 2
small red apples, peeled
if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
1
small cucumber, cut into 1/4 ″ squares (peel first
if not organic) 1 block of baked tofu, cut into 1/4 ″ squares 2
carrots, grated (peel first
if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1
small avocado cut into
small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied
if you want (I had a bone in roast in my freezer and it worked fine) 3
small fennel bulbs, tops removed 10
carrots, peeled and thickly sliced diagonally 10
small new potatoes, quartered 2 onions, thickly sliced 4 tablespoons good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
If not, go with a simple shredded carrot salad: lots of carrots, shredded and tossed with lemon juice, olive oil, parsley or cilantro, a small handful of raisins, chopped preserved lemons if you have some or strips of lemon zest if you don't, and salt / peppe
If not, go with a simple shredded
carrot salad: lots of
carrots, shredded and tossed with lemon juice, olive oil, parsley or cilantro, a
small handful of raisins, chopped preserved lemons
if you have some or strips of lemon zest if you don't, and salt / peppe
if you have some or strips of lemon zest
if you don't, and salt / peppe
if you don't, and salt / pepper.
If you don't like raw asparagus, substitute green beans, snap peas, grated
carrots,
small broccoli florets, or any other veggies.
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
Make sure you chop the
carrots up in
small if you want to cook this really quickly.
You can use shop - bought natural orange food colouring but
if you would rather make your own... take 1 tbsp of the
carrot juice and mix it in a cup or
small bowl with the arrowroot powder until smooth.
packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more
if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire
if you aren't vegan) 4 cups vegetable broth, plus more
if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2
small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large
carrots, cut into 2 - inch pieces (halve lengthwise
if the
carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular
if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium
carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a
small bag of it)
Instead of just slicing the
carrots, I think the salad is nicer
if the
carrots are finely sliced and chopped into
small match sticks, or coarsely grated.
Ingredients 3 Tbsp olive oil 1
small onion, diced 1
small zucchini, diced (about 1/2 cup) 1
small yellow squash, diced (about 1/2 cup) 2
small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup
small pasta shape Pinch of kosher salt,
if needed
2 tablespoons oil (butter / ghee / coconut oil) 1
small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced
small (no more than 1/2 inch) 2 medium / large
carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon curry powder (more
if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or vegetable stock 1 cup coconut milk
Ingredients: 1 1/2 pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1
small red bell pepper, thinly sliced 3/4 cup shaved or julienned
carrots 1/2 English cucumber, peeled, halved lengthwise, seeds removed, then sliced crosswise into half moons 3/4 cup shelled edamame (
If using frozen edamame, thaw it according to the package directions.)
2 cups French green lentils, rinsed 1/4 teaspoon salt 2 bay leaves 1
small fennel bulb, cut into 1/4 ″ dice 1 large
carrot, cut into 1/4 ″ dice 2 medium parsnips, cut into 1/4 ″ dice 1/4 cup + 1 tablespoon extra virgin olive oil 2 tablespoons red wine vinegar (make sure your vinegar is gluten - free
if you are gluten - sensitive) 1/2 teaspoon Dijon mustard (use gluten free mustard
if you are gluten - sensitive) 1 large shallot, finely minced 1 tablespoon chopped flat - leaf parsley
* 2 medium - large
carrots, preferably organic, sliced to accommodate your juicer * 1 medium beet, preferably organic, sliced to accommodate your juicer * 1/2 medium green apple, peeled
if not organic, sliced to accommodate your juicer * 1/2 lemon, preferably organic * 1
small chunk of fresh ginger (approximately the size of your thumb)
Alternatively
if you can tolerate
carrots, cut the cooked
carrots into
small bite sized pieces.
Cut
carrot and celery into
smaller chunks
if you're worried about your blender being able to handle the mass.
Pour the sauce over the
carrots and use a spoon to evenly coat the
carrots (use just enough sauce to cover the
carrots, there may be an extra tablespoon or 2 of sauce
if your
carrots are
smaller).
3 medium russet potatoes, peeled 2 medium onions, peeled and chopped 3 - 4
carrots, peeled, cut into 1/4 - inch half moons or sliced
if small 4 tablespoons sunflower or olive oil 2 tablespoons unsalted butter 6 cups sorrel, stemmed, washed and roughly chopped 3 cups spinach, washed and roughly chopped 1 bunch dill (about 1 and 1/2 cups), stemmed and chopped 1/2 bunch parsley (about 1/2 cup), stemmed and chopped 1 large garlic clove, crushed 4 eggs, lightly beaten * salt red pepper flakes
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1
small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices —
if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.
If you feel peckish we recommend avoiding snacking on fruit and opting for a
small handful of activated nuts,
carrots or any leftovers from the meals prepared.
Note:
If you want to grill vegetables along with fish, chicken or
small cubes of meat it's best to parboil vegetables such as bell peppers, zucchini,
carrots and other dense foods before skewering.
While the lamb is resting, transfer
carrots to a platter, then carefully pour any juices from the baking sheet into a
small bowl (you should have about 1/4 cup;
if you don't, top off with olive oil).
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1 cup
small dark lentils (such as Puy or Castelluccio), rinsed 3
small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley, cilantro and dill 2 tbsp crème fraîche (or natural yogurt,
if you prefer)
(Serves 2) 100g dried black beans 1 onion 1 clove of garlic
small red chilli 1 or a pinch of chilli flakes A shake of paprika A generous shake of ground cumin A splash of oil 1
carrot 30 ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning
if you're going to be cooking that evening.
If you combine these standard ingredients with frozen or fresh vegetables such as spinach, peas,
carrots, onions, bell peppers, celery, mushrooms, and
small amounts of bulk - packaged lean meat or frozen fish, you can put together a large number of tasty low - fat dishes the whole family will love.
I am finding that he seems to be more likely to eat
if everything is cut into bite - sized pieces — i.e. a PB&J sandwich cut into tiny squares;
small chunks of fruit as well as grapes or cherry tomatoes or mini
carrots;
small crackers; etc..
If you give your child a
small cup of
carrot juice in the morning every day for a week, your child will be able to get rid of thread worms.
Almost any food that is healthy and nutritious and has a soft texture makes a good finger food,
if it's cut
small enough: diced pasta;
small pieces of well - cooked vegetables such as
carrots, peas, or zucchini; and pea - sized bites of chicken or soft meat.