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Posts Tagged ‘carrots’

This makes one large pot of soup:

1 head of cauliflower

3/4 cups chopped carrots

1 large onion

1 clove garlic

2 cups vegetable stop

1 leek

olive oil

salt and pepper

pomegranate seeds

1. Saute the onions, garlic, and leek in the bottom of the pot in a little olive oil. Season with salt and pepper.

2. Cut the cauliflower into florets and add along with the carrots to the pot.

3. Once the vegetables have softened a bit add the broth, cover and cook for about 45 minutes.

4. Puree in a blender and top with a sprinkling of pomegranate seeds.

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We’ve continued to get great beets and carrots from our CSA so here’s another recipe that uses both of those ingredients.  Yesterday we got amazing garlic so that’s in here too.

P1010269

 

This serves 4:

2 frozen pie crusts

2-3 servings unbreaded vegetarian chicken, cut into bite sized pieces

2 medium carrots, roughly chopped

4 cloves garlic, unpeeled

1/2 onion, slices

1 lb beets

1 tbs butter

1 tbs flour

1/2 cup milk

1 tbs balsamic vinegar

salt and pepper

 

1. Pre heat the oven to 350

2. Put the carrots, beets, onions, and garlic on a baking sheet, spray with cooking spray or drizzle with olive oil and season with salt and pepper and roast in the oven for 15 -20 minutes.

3. When the vegetables are out of the oven start to defrost the pie crusts, peel garlic and beets, and chop the beets.

4. Heat the “chicken” in a large pan coated with cooking spray, add the vegetables and balsamic vinegar.

5. Push the veggies and chicken to one side of the pan and melt the butter in the empty side. Add the flour and combine with a fork. Add the milk and stir everything together.

6. Allow the sauce to thicken and pour the mixture into one pie crust. Cover with the other pie crust leaving a few holes.

7. Bake in the oven at 350 for about 25 minutes. The crust should brown and you should be able to see the filling bubbling.

 

P1010270

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P1010268

Serves 4:

2 cups arborio rice

32 oz vegetable broth

3 medium beets

1 carrot

1/2 onion

1 tbs butter

1/4 cup red wine

olive oil, salt, pepper

1/4 cup parmesan

goat cheese for garnish

1. Pre heat oven to 350

2. Cut carrots into bite sized pieces and cut beets in half

3. Place carrots and beets on a baking sheet, drizzle with olive oil and season with salt and pepper, and roast for about 20 minutes

Once the veggies are roasted

4. Bring the broth to a boil in a small pot and keep on medium heat

5. Peel the beets and puree half of them in a food processor with the wine, chop the rest into bite sized pieces

6. Melt the butter and saute the onion in your risotto pot then add the beet/wine puree

7. Add the rice and let it cook for a little while in the butter, beet, onion, etc..  make sure it is completely coated

8. Add the broth one ladelful at a time, stirring and waiting until it is all disolved before adding more broth.

9. Continue step 8 until it is the desired texture. Add the rest of the beets and carrots along with some grated parmesan cheese and cook for an additional couple of minutes

10. Garnish with crumbled goat cheese.

P1010266

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IMG00140-20090909-1515

These were the ingredients I used for 2 servings. You just mix everything together.

2 vegetarian chicken patties, cooked and diced

1/4 red onion, diced

1/2 cup chopped carrots

1 1/2 Tbs chopped green onion

1/2 cup plain non-fat yogurt

pepper and dill to taste

Yummy.

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This salad makes a filling but light meal, perfect for lunch or later at night when you’re hungry but don’t want to eat a ton.

Dressing:

Balsmaic Vinegar and Olive Oil in a 2:1 ration

A squirt of Dijon mustard

A lot of cut up scallions or spring onions tops (we’ve been getting these from our CSA so I used the green part)

Black Pepper

Whisk everything together and you have a good dressing.

Salad:

field greens

carrots

cucumbers

whole wheat cous cous (1/4 cuo cous cous per serving)

1 cooked vegetarian chicken patty per serving

1. Toss field greens in the dressing and make a bed for the rest of the salad.

2. Put a scoop of whole wheat cous cous on top of the greens.

3. Surround the cous cous with sliced vegetables. We had cucumbers and carrots.

4. Top the cous cous with strips of vegetarian chicken.

5. Drizzle a little dressing on top of the “chicken”.

I like my vegetables to stay crunchy which is why I pre dressed the greens.

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P1010391

2 unbreaded vegetarian chicken patties

1 carrot

2 radishes

1 handful green beans

1 cup baby spinach

1/4 cup balsmaic vinegar

1/4 cup papaya pulp, I used this. Juice would work too.

chili flakes

4 spring roll wrappers

1. Microwave the “chicken” patties half way.

2. Blend the balsamic and papaya pulp and add chili flakes to taste.

3. Use about 3/4 of this liquid to marinate the “chicken patties”. Allow to marinate for at least a half hour.

4. Julienne the carrots, radishes, and green beans and cut the “chicken” into thin strips.

5. Prepare the wrappers according to the instructions on the package. This will involve soaking them for about 25 seconds.

6. Use the baby spinach as a bottom layer for the filling. Arrange the carrots, radishes, and “chicken” strips on top and fold the spring rolls. Mine did not come out skinny like the ones you get at a Thai restaurant. They were almost burrito shaped.

7. Pan fry the spring rolls in a a pan coated with cooking spray. Lightly brown on each side.

8. Use the remaining balsamic/papaya liquid for a dipping sauce.

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IMG00049-20090721-1951

This one is a little more time consuming than my usual recipes, but really really worth it!  It made a lot, probably enough for 3 people.

1 cup arborio rice

about 2 cups water seasoned with salt and pepper

1/2 Tbs butter

olive oil

2 cloves garlic

1/2 cup chopped onion, divided in half

2 carrots, peeled and pureed

splash of red wine

5 small summer squash, peeled and chopped

2 vegetarian italian sausages

1. Heat the water in a small saucepan either next to or behind the burner that you will use for the risotto. Since you will also be cooking vegetables and sausage in a pan, I recommend putting the veggies next to the risotto and the water behind it. This way the things that need stirring are in front.

2. Melt the butter and a little olive oil in your risotto pot.  Add one clove of chopped garlic and half of the onions.

3. While those things are heating chop the squash and sausage into bite sized pieces, and puree the carrot in a food processor or blender.

4. Once the onion and garlic are slightly browned add the carrot to the pot and stir making a paste on the bottom of the pot.

5. Add the rice and stir it around so that it is completely coated with the onion,garlic,carrot,butter,olive oil.

6. At this point the water should be hot. Keep the burner on low and add a ladlefull of the water to the rice. Stir and let the water absorb. The rice pot should be on low heat as well.

7. While adding water and stirring, I like to multi task by sauteing the remaining garlic and onions with the squash and sausage in a pan with a little olive oil or cooking spray.

8. Continue to add the water, stir, and let absorb, until the risotto is the correct consistency. You may find that you need more or less than two cups of water.

8. When you are almost at the desired consistency add a splash of red wine.

9. The final step is to mix in the vegetable/sausage mixture once the risotto is finished.

10. It’s great topped with parmesan cheese.

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