Carrots Carrots and More Carrots/ Kosher and Non Kosher Recipes

 

So when is a vegetable bargain REALLY bargain? Answer:  when it’s a 10lb bag of carrots and you only need 2 lbs but the 10lb bag is only $1 more than the 2 lb bag. No brainer, you buy it. The truth is I always have carrots in the fridge; sometimes I just have more of them than other times. It’s when I have too many that I really great creative.

Carrots are my go to veggie that are always in season and ALWAYS cheaper than any other vegetable out there. They are delicious cooked or fresh you can always count on them to lend color and fiber to any meal. I call them the Robin Williams of vegetables, all over the place when it comes to their color. They come in the ever popular international orange we all recognize, white, or red, yellow purple (yes purple) and everything in between. On top of being the “pretty” vegetable  carrots  are a terrific source of  potassium, manganese, foliate, phosphorus, magnesium and vitamins A, B1, B3, B6, C and K.

So now I’ve got all these carrots and I can only needed 2lbs for the soup I was making (recipe below). I figured that since I had them I might as well use them all at once because, well, I just cook that way. I went digging for carrot recipes that were just a little bit different and easy to make and delicious enough that even the most finicky of non veggie lovers would like.

 

PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

 

2 tablespoons olive oil

1 pound carrots (about 4 large), peeled, cut into bite sized pieces

1 pound large parsnips, peeled, cut into bite sized pieces

kosher salt

1 teaspoon sugar

2 tablespoons butter or margarine

1 tablespoon chopped fresh rosemary

1 1/2 tablespoons honey

 

Heat the oil in large skillet. Add the carrots, sugar and parsnips and saute until the carrot and parsnips start to brown, 10 to 12 minutes. Add the butter, rosemary, and honey and mix to coat. Cook, stirring constantly until the vegetables are coated about 3 to 4 minutes. Season to taste with salt and pepper.  Serves 8

 

Modified Bon Appétit November 2007 submitted by Molly Stevens

CARROT SLAW

 

6 medium carrots, shredded.
1/2 a head of green cabbage, shredded

1/2 a head of red cabbage, shredded.

4 green onions, sliced thin
2/3 cup of mayonnaise

1 tablespoon sugar
1 1/2 tablespoon of orange juice

Salt and pepper to taste
1/2 to 1 cup salted sunflower seeds

 

In a large bowl, combine the carrots, green onions, cabbage. Toss to combine. In another bowl combine the mayonnaise, sugar and orange juice. Whisk to combine and season with salt and pepper to taste. Pour the dressing over the carrot mixture and toss to coat. Refrigerate for at least 1 hour but up to 6 hours before serving. Sprinkle the sunflower seeds over the top and serve. Serves 10 to 12

CARROT SOUP WITH A KICK

 

8 carrots, chopped
5 celery stalks, cut into pieces

1 parsnip, peeled, cut into small pieces
1 tablespoon of minced garlic
1 large onion, chopped

4 cups of water
1 tablespoon of olive oil
1 to 2 teaspoons of curry powder
sea salt to taste

 

In a large soup pot heat the olive oil. Add the garlic, celery and onion for 4 to 5 minutes, stirring constantly until they are soft. Add the curry powder and mix to coat. Add the carrots, parsnip, and water. Cover and cook for 30 to 40 minutes or until the vegetables are tender. Cool slightly and then process in a food processor or blender until the soup is smooth. Season with salt and pepper to taste. Heat and serve. Serves 6 to 8.

 

Submitted by Antonia Marcarni Chicago IL

CARROT & PASTA

 

3 large carrots, washed, peeled

3 tablespoons olive oil

A little kosher salt

1 onion, sliced into rounds

1 red bell pepper, diced

2 teaspoons minced garlic, finely diced

2 teaspoons dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup your favorite spaghetti sauce

1 lb cooked pasta, spaghetti, rottini or bow tie

 

Using a vegetable peeler, peel the carrots into long thing strips. Place the strips in a bowl and sprinkle them with a little kosher salt. Place the oil in the bottom of a large pan and add the carrots and onions and stir frequently.  When the carrots start to soften, add the garlic and pepper and continue cooking for about 5 minutes but make sure not to let the veggies get too browned. Add the spaghetti sauce, oregano and basil and then continue to simmer until the everything is hot. Serve the sauce over the cooked pasta. Serves 6 to 8.

 

My file source unknown

 

APRICOT CARROTS WITH WILD RICE PILAF

 

3 cups baby carrots or regular carrots, peeled and cut into bite sized pieces

1 large onion, chopped

1 tablespoon minced garlic

2 tablespoons oil

12 to 16 dried apricots, chopped

3 tablespoons brown sugar

1/8 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon allspice

salt and pepper, to taste

1/4 cup water

2 cups wild rice/white rice mix cooked

 

Steam carrots until tender, but still firm and then set them aside. In a skillet saute the onions and garlic in the oil until the onions are soft. Add the ginger, cloves, sugar, and apricots and cook for 2 or 3 minutes until the sugar has been incorporated. Add the water and whisk until the sauce thickens slightly.  Add the carrots, and cook for a few minutes until the carrots are hot throughout. Add the rice, mix to combine and serve. Serves 6.

 

My file source unknown

ULTIMATE CARROT CAKE

 

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4 eggs, at room temperature

1 1/2 cups sugar

1 cup oil

1/2 cup buttermilk or milk or non dairy substitute

2/3 cups firmly packed brown sugar

2 teaspoons vanilla

1/2 cup crushed pineapple, drained

1 pound finely grated carrots

1 cup toasted chopped pecans

1 cup golden raisins

1 batch Cream Cheese Frosting (recipe follows)

 

Preheat oven to 350. Prepare two 9-inch cake pans by lightly coating with oil and lining with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg together in a bowl.  Set aside.

 

In a large bowl combine the eggs, sugar, oil, buttermilk, brown sugar, vanilla, and pineapple together, mix to combine.   Add the dry ingredients to the wet ingredients and mix until fully incorporated.   Stir in the carrots, pecans and raisins just until evenly distributed throughout the batter.

 

Pour the batter into the prepared pans and bake on the center rack for about 35-40 minutes, or until a toothpick or cake tester comes out clean. Cool cakes in their pans for at least 30 minutes before attempting to remove them.  Then, removed from the pans and peel off the parchment paper.  Continue to cool the cakes completely before frosting.

 

To assemble the cake, place the bottom layer on a cardboard round or other flat surface and put on a cake turntable. Scoop about 1 1/2 cups of the cream cheese icing onto the top of the bottom cake layer.  Using an offset spatula, spread the frosting evenly over the surface.  Carefully place the second layer on top.  Scoop another 1 1/2 cups or so of the frosting on the top of the cake and spread evenly, easing the frosting down the sides.  Spread the icing around the sides of the cake, adding more as needed.  Lift the cake off the turn table and place on a cake stand or platter and chill a bit to firm up the frosting before slicing.

 

Cream Cheese Frosting

16 ounces cream cheese, softened

4 ounces (1 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1 teaspoon orange extract

3-4 cups confectioners’ sugar to taste

 

Beat cream cheese and butter together until smooth.  Add extracts and beat just until incorporated.  Beat in sugar, one cup at a time, until frosting has the flavor and consistency you want.  You may not need to add all of the sugar.

 

Adapted from The Essential Baker via Zoe Bakes

© Eileen Goltz carrots12

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It’s Blueberry Time/ Kosher Recipes

There’s only one bad thing that can be said about blueberries, they can be messy if you squish one.  Other than that, they’re really a wonderful fruit.

A typically American fruit the flavor and sweetness of the blueberry is the frosting on the cake that is fruit. A blueberry is a super food, one that is full of cancer-fighting antioxidants, vitamin C, fiber and potassium. This may sound obvious but when buying your blueberries you should remember they should actually be blue, if they’re even slightly green, red or purple forget them. Only blue will do.

The blueberries you want should be uniform in size, not big and small, firm not hard and have a slightly waxy sheen. To store then you should keep your blueberries refrigerated and please don’t wash them until you’re ready to use them. They will spoil if you do. They should last, in the refrigerator, for 10 days to 2 weeks.

You’re in luck, blueberries are in season right now and very affordable so hopefully this column will nudge you toward adding them to your shopping list this week.

 

Blueberry Guide

Approx 3 cups of blueberries in a pound

One cup of fresh or frozen blueberries =2/3 cup pureed

1 cup frozen blueberries = 2/3 cup thawed blueberries

BLUEBERRY AND CREAM MUFFINS

 

2 cups cake flour

3/4 cup sugar

11/2 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

3 ounces cream cheese cut in cubes

2 teaspoon lemon juice

Zest of 1 lemon

2 teaspoon vanilla

2 eggs

1/4 cup melted butter

1/2 cup milk

1 cup blueberries, fresh or frozen

Brown sugar to sprinkle on top

 

Preheat oven to 350. Line the cups of a muffin tin with 12 paper liners.  In a bowl combine the flour, sugar, baking powder, soda, and salt and set aside.

 

In a bowl of an electric mixer combine the cream cheese, lemon juice, lemon zest and vanilla and beat until smooth. Add the eggs and mix until blended. Stir in the melted butter and mix until smooth. Mix in milk. Add dry ingredients and stir until all dry is incorporated. Do not over mix. Fold the berries into the batter.

 

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Sprinkle a little brown sugar on the top and then bake for 30 minutes (or until the top is golden), remove from the oven and cool on a rack for 15 minutes. Makes 12 muffins.

 

From my files, source unknown

 

BLUEBERRY APPLE SALAD

 

1 cup fresh or thawed frozen blueberries, divided

1/4 cup oil

2 tablespoons apple jelly

Zest of 1 orange

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt

4 cups (about 4 ounces) baby spinach

2 Granny Smith apples, cored and thinly sliced

2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)

1/3 cup pecan or walnut halves, toasted

 

To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, apple jelly, lemon juice, orange zest, mustard and salt; blend until smooth. Set the dressing aside. In a salad bowl combine the spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Toss gently, drizzle the dressing over the top, toss gently and serve. Serves 4. This recipe can be doubled or tripled.

 

Modified from a recipe from my mom Anita Weinfield, Northbrook IL

LIME AND BLUEBERRY BARS

 

2 cups blueberries

21/4 cups flour

1/2 cup powdered sugar

1 cup softened butter

4 large eggs

1 teaspoon grated lime zest

1/3 cup lime juice

1 cup sugar

1/2 teaspoon baking powder

Extra powdered sugar

 

Preheat oven to 350. In a bowl combine the flour and 1/2 cup powdered sugar until blended. Cut in the butter (mash with a fork until dough holds together). Press the mixture over the bottom of a 9X13 baking pan. Bake for 20 minutes. In a bowl whisk together the eggs, sugar, lime zest, lime juice and baking powder. Gently fold in the blueberries. Gently pour the mixture over warm, baked crust. Return the pan to the oven and bake 20 to 25 minutes until the filling is firm. Remove from the oven and cool. Sprinkle with powdered sugar cut and serve. Serves 12

 

Modified from about.com

BLUEBERRY CORN MUFFINS

 

2 cups flour

1/2 cup cornmeal

3/4 cup sugar

2 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

1/2 cup orange juice

1/4 cup margarine or butter, melted

1 egg, beaten

1 tablespoon orange zest

2 cups blueberries

Coarse sugar

 

Preheat oven to 400. Grease a 1 12 muffin pan and 1 6 muffin pan and set them aside. In large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Mix and set aside. In another bowl, combine the buttermilk, orange juice, margarine, egg and orange zest. Whisk to combine. Add the buttermilk mixture to the flour mixture and mix, by hand just to combine. Add the blueberries and gently mix them in. Do not over mix. Divide the batter between the 18 muffin cups. Sprinkle the tops with a little coarse sugar. Bake 20 to 25 minutes until the top is golden or a toothpick comes out clean. Makes 18 muffins.

 

Modified from an old Moosewood cookbook recipe in my files, book unknown

 

BLUEBERRY PULL-A-PART BREAD

 

2/3 cup sugar

1 tablespoon cinnamon

1 1/4 to 1 1/2 cups blueberries

2/3 cup brown sugar

10 tablespoons butter or margarine

2 teaspoons vanilla

1 tablespoon cinnamon

4 pkgs (10 oz ea) refrigerated buttermilk biscuits

 

Preheat oven to 350. REALLY grease a 10 x 4 tube pan and set it aside. In a bowl combine 2/3 cup sugar and 1 tablespoon cinnamon. Cut the biscuits in half. Roll each piece in sugar mixture. Arrange about one-fourth of the biscuit pieces and one-fourth of the blueberries in an even layer on the bottom of the pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat with three more layers (covered dough balls and blueberries), covering blueberries of one layer with dough balls in next layer. In saucepan combine the brown sugar, margarine, vanilla, cinnamon and the additional 1 cup blueberries. Bring the mixture to a boil then reduce it to a simmer. Cook, stirring frequently until the sugar is dissolved and the margarine melted. Pour the mixture over biscuits and berries in the pan. Bake 34-45 minutes or until done. Let cool for 5 to 10 minutes before you try and remove this from the pan. Place a plate on the top of the pan and invert. Serves 8 to 10 servings.

 

Modified from epicurean .com

BLUEBERRY SALAD WITH SMOKED TROUT

 

8 oz romaine lettuce, shredded

4 Smoked trout fillets, skinned broken into medium pieces

1 1/2 cups blueberries

6 tablespoons olive oil

3 tablespoons white wine or rice wine vinegar

1 tablespoon minced parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

 

In a bowl, combine arugula, trout and blueberries. In a small bowl combine the oil, vinegar, mint, salt and pepper. Divide the salad onto 4 chilled plates. Drizzle each serving with dressing. Serves 4

 

Modified from a recipe from Chef Marc Meyer, Five Points, New York City

 

BLUEBERRY ORANGE SAUCE

This is super over roast chicken or turkey

 

3 tablespoons sugar

1 tablespoon cornstarch

1/4 cup orange juice

1 cup fresh or frozen blueberries

2 oranges, sectioned

Salt and pepper to taste

 

In a bowl combine the sugar, cornstarch and salt and then set it aside. In a small saucepan combine the orange juice and 1/4 cup water and bring the mixture to a boil. Add the blueberries and orange sections and bring the mixture back to a boil. Cook for about 10 minutes. Add the sugar mixture to the berry mixture, whisk to combine and then cook for 1 to 2 more minutes, the sauce will thicken slightly. Remove it from the heat and serve. Makes approx. 2 cups.

 

NOTE: if you want a sauce to go over a fruit salad just omit the salt and pepper.

 

BLUEBERRY MANGO SALAD

 

2 cups fresh blueberries

3 to 4 mangos, peeled, seeded and sliced or cubed

1/3 cup frozen piña colada mix, thawed

1 to 2 tablespoons rum

Baby spinach

Toasted pecans

 

In a large bowl, combine blueberries, mangos, piña colada mix and rum and mix to combine. Divide the spinach between 4 plates. Spoon the berry mango mixture over the spinach. Top with the toasted pecans and serve. Serves 4. This recipe can be doubled or tripled.

 

BLUEBERRY CRANBERRY CHICKEN SALAD

 

4 cups cook chicken cut into bite sized pieces

1/2 cup red onion, chopped

4 stalks celery, sliced thin

1 tablespoon rice wine vinegar

1/2 cup minced green onion

1/4 cup chopped parsley

1/2 cup dried cranberries

1 cup blueberries

1/2 cup mayonnaise

2 tablespoons sour cream or plain yogurt

1/4 cup Dijon mustard

2/3 cup toasted almonds

 

In a bowl combine the chicken pieces, red onion, celery and rice vinegar. Toss to coat and add the green onion, parsley, cranberries and blueberries. Gently mix to combine. In another bowl combine the mayonnaise, yogurt and mustard and then spoon the dressing onto the chicken mixture. Mix to coat and then garnish with the toasted almonds. Serves 6. This recipe can be doubled or tripled.

 

Modified from a BHG.com recipe