These roasted chips
use carrot slices and the broccoli stems, simply mixed with a little oil and seasoning.
Not exact matches
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large
carrots, peeled and
sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4 cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I
used swiss chard)
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
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
To make Ratatouille Stew, I start by
slicing the veggies - eggplant, zucchini, squash, garlic, potatoes (when
using),
carrots and celery.
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
And strangely enough I was JUST thinking last night while peeling
carrots for a
slice «n» roast, «I wonder if these peelings could be crisped up in the oven and
used for something, rather than simply putting them in the compost or
using them to make veggie stock».
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
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2),
sliced into sticks
Carrots (1 bunch),
sliced into stick — about the same size as zucchini Red onion (1 medium),
sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but
used.
Use an orange
slice and some quartered
carrot slices to create a vibrant sun.
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)
Use a mandolin, food processor or sharp knife to cut the broccoli stems into thin
slices, as well as the
carrots.
Hungry guests could scoop up the eggplant spread with a piece of grilled pita; slimming friends could
use a celery stalk or a big
slice of
carrot.
Organic
carrot chips
sliced using my pampered chef wiggley cutter (not the official name - lol) along with Marzetti's Simply Dressed Ranch Dressing
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots,
sliced thinly 1 cup seasonal wild mushrooms,
sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby
carrots 2 cups chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless chicken breasts
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.).
canola oil, divided 3 eggs, beaten 2 stalks green onion, thinly
sliced 4 cups leftover cooked brown rice, grains separated well (I recommend
using day - old par - boiled brown rice, the grains are much less sticky) 3/4 cup frozen peas and
carrots, defrosted (I
used 1/2 cup frozen peas and about 1/2 cup freshly grated
carrot) 1 Tbsp.
You can either
use a mandoline or food processor to
slice your
carrots as they should be uber thin.
I have one that I picked up in Holland some 20 years ago, and
use it to
slice all sorts of things, it's great for mushrooms,
carrots, cucumbers, just about anything I want thinly
sliced.
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
Autumn Filling coconut oil or olive oil for frying 1 small red onion, finely chopped 2 fresh sprigs of rosemary 1 leek, thinly
sliced (
use the green leaves as well) 500 g fresh baby
carrots, divided lengthwise 1 small sweet potato, thinly
sliced 1 small romanesco, cut into smaller pieces 6 brown mushrooms,
sliced 3 small kale leaves, stems removed and chopped 1/2 lemon, juice
I
used my Cuisinart to shred 1/2 head of purple cabbage and
slice 1 whole yellow onion, grated 1
carrot by hand, and then
used the equivalent of 1
sliced red bell pepper that I had «put up» over the summer from Wolfe Spring Farm «s CSA.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we
used 3
slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated
carrot if frying: flour for dredging olive oil or canola oil for frying
Using a mandoline,
slice the
carrot to create very thin rounds.
head red cabbage shredded 1 - 2
carrots shredded, wrapped in towel and squeezed dry thinly
sliced (
use a mandoline) shallot to taste — usually 1 or 2 Vinaigrette: 2 to 3 proportion of red wine vinegar to mild olive oil; Dijon mustard, lots of Tabasco sauce, pinch sugar, S & P to taste
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..
Ingredients - 12 oz beef eye of round (cheap cut of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece of ginger, peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups of beef bone broth or beef stock (I
used a mix of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3
carrots, peeled and thinly
sliced - 1 head of boy choy, cut and washed
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large
carrots,
sliced
* 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.
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.
Carrot Cake Smoothie Recipe Save Print Ingredients 1 small apple
sliced and cored 1/2 cup shredded
carrot half of a large one 1/4 -1 / 2 tsp cinnamon cinnamon lovers
use 1/2 tsp 1 pinch nutmeg 1/2 -LSB-...]
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.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly
sliced onion 1 teaspoon salt 1 1/2 cups thinly
sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly
sliced celery 1 cup thinly
sliced carrots 1/2 cup thinly
sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley — for garnish
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups
carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Using a vegetable peeler,
slice long thin strips of
carrots.
white or cremini mushrooms, chopped or thinly
sliced 1 medium yellow onion, diced 3 cloves garlic, minced 1
carrot, peeled and chopped 1 celery stalk, chopped 1 medium russet potato or sweet potato, peeled and chopped (I
used a sweet potato) 2 cups cooked wild or brown rice (I
used brown rice) 2 tsp.
minced fresh ginger 1 cup shitake mushrooms,
sliced 1 cup white cabbage, shredded 1 cup
carrot, shredded 1 cup garlic sprouts or chives (I
used 1/2 cup chives and added 1 large clove garlic, minced) ~ 1/4 tsp.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and
sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large
carrots, peeled and chopped into bite sized chunks Thumb size piece of fresh ginger, peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I
use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
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.
I didn't have quite enough radishes so added some
sliced carrots, plus I wanted to
use some of the green garlic I have in my garden right now.
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to
use a combination of green and purple) 1/3 cup thinly vertically
sliced red onion 1/2 cup grated
carrot 1/4 cup apple cider vinegar 2 Tbsp sugar 2 Tbsp whole - grain mustard 2 Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper Salt to taste
I
used steamed broccoli,
carrots diced, green onion, mushrooms,
sliced red & orange bell pepper.
2 tbl of olive oil 5
carrots, finely cubed or run through your food processor grater attachment 1 medium yellow onion, finely diced or run through the food processor as well 3 celery stalks, finely chopped (or
use the food processor) 3 lb beef chuck roast, fat trimmed and then cubed into bite - sized pieces 1 28 oz can of crushed tomatoes 1 c of beef broth 5 garlic cloves,
sliced 1/2 tsp red pepper flakes Salt & Pepper to taste 1 bag of whole wheat egg noodles
I took the suggestions and
used sliced onion, a handful of frozen peas, 4 big
sliced mushrooms, red and yellow pepper, and mini
carrots which I
sliced in half.
I shredded them here, but you can also
use sliced carrots in a high - powered blender.
Chop radish and
carrots into matchsticks, mince the fresh garlic, and
use kitchen shears to
slice the green onion.
Using the same knife, chop the onion (however you like), remove the stems from the broccoli, cut the
carrot into
slices, and chop the end off of the bok choy and separate the leaves.
Slice up some
carrots (I buy shredded
carrots to save time), cucumber, red cabbage (you can
use coleslaw mix to save time), and radish and put them all in a big bowl.