Posts Tagged ‘carrots’
Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!
Two years ago: Black Forest Stuffed Cupcakes
ASIAN FRIED QUINOA
1-1/2 cups quinoa
3 cups water or vegetable stock
3 Tbsp grape or olive oil
2 cups diced onions, about 1 ½ med onion
1/4 cup chopped shallot
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded Napa cabbage
1 cup diced sugar snap peas
3 Tbsp low sodium soy sauce
2 eggs, lightly beaten
- In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
- Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
- Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.
Source: Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, page 310.
Yesterday I had friends over for my annual St. Patrick’s Day feast. I served corned beef with the usual suspects of potatoes, carrots, onions and cabbage and friends brought bought over Hot Reuben Dip, Soft Guinness Pretzels, grasshopper brownies, and even homemade BBQ! Of course I also served my Hidden Pot o’ Gold Cupcakes.
Every year I try out a new glaze for my corned beef and this year since I had two slow cookers full of corned beef I decided to try two different glazes. One was Guinness glazed and the other (which I am sharing with you) was Hoisin glazed and they were both fabulously delicious. Everyone had their own favorite or couldn’t decide between the two, but my favorite was the hoisin glazed.
I also tried something new with the potatoes from one of the crock pots, something called Colcannon which is Irish mashed potatoes. The original recipe had the potatoes and cabbage cooked separately, but I went ahead and used the ones that had slow cooked right along with the corned beef in order to get that extra flavor.
HOISIN GLAZED CORNED BEEF
1 medium onion, cut into wedges
8 medium red potatoes, quartered
1 pound carrots, cut into 1/2-inch wide sticks
3-4 cups water
3 garlic cloves, minced
1 bay leaf
2 Tbsp sugar
2 Tbsp cider vinegar
1/2 tsp pepper
1-3 lb corned beef brisket with spice packet
1 small head cabbage, cut into wedges
1/4 cup Hoisin sauce
1/4 cup honey
2 Tbsp soy sauce
1 tsp fresh ginger, minced
couple dashes of pepper
- Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Add more water if necessary to cover vegetables. Top with brisket and cabbage.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Remove bay leaf and meat.
- In a small bowl, mix hoisin sauce, honey, soy sauce, pepper, and ginger together. Take half of this glaze and reduce it down in a small saucepan till it’s a bit thicker (you can add more honey of you want it thicker). Keep warm.
- Preheat the oven to broil. Remove brisket from cooking liquid, and place in a high-temp safe baking dish or cast iron pan. Spread some of the hoisin glaze all over the brisket. Put under broiler until a nice crispy top is achieved, I’d say about 4 minutes or until your likeness. Serve with remaining glaze
1 pound red potatoes, cooked*
1/4 head of a small cabbage, cooked* and sliced thinly
4 green onions, sliced
1/4 cup heavy cream
2 Tbsp unsalted butter
Salt and pepper to taste
Minced parsley, for garnish (optional)
*I used the potatoes and cabbage that slow cooked with the corned beef
- Mash the potatoes in a large bowl. Mix in the cabbage, green onions, heavy cream, butter and season with salt and pepper to taste. Serve with parsley if desired.
Source: Adapted from Closet Cooking.
Over the holidays, I got to cook for Luke for the very first time. So today I am sharing my first ever baby food recipe. And to add to the list of firsts, it was his first taste of chicken! This little man eats everything from tofu and salmon, to kale and beets so I was pretty sure these baby chicken fingers would not be turned down.
Look at that happy carnivorous face! Even though these were made for tiny hands (to mash up and destroy before eating evidently), Kate and I enjoyed a couple ourselves. Shh! Don’t tell Luke. But the recipe made so many that he will be happily eating these for awhile. It’s like I am still feeding him without actually being in Boston.
Baby chicken fingers with apple – Luke tested and Kate approved! P.S. I will be posting more pictures of this adorable munchkin in a few days.
Two years ago: Homemade Vanilla Extract
BABY CHICKEN FINGERS WITH APPLE
Makes about 4 dozen
16 oz. ground chicken
2 medium carrots
2 medium apples
1 garlic clove
1 small onion
1 egg yolk, beaten
1/2 cup fresh breadcrumbs
Pinch crushed, dried thyme
Pinch freshly ground black pepper
- Preheat oven to 450 degrees.
- Peel and grate the carrot, apple, garlic and onion (made easy with a food processor fitted with a shredding disk).
- Place into a mixing bowl, along with the ground chicken.
- Add the beaten egg yolk, breadcrumbs, thyme and black pepper. Mix well.
- Take small balls of the mixture and roll into 48 little “sausages”. About 2 inches by 1/2 inch.
- Place on a pan without them touching and bake for 10 mins on each side. Allow to cool.
- Serve, or store some in the freezer for future use.
Source: Adapted slightly from Homemade Baby Food Recipes.
Fried rice is one of my favorites although I’ve only made it myself a handful of times. It is likely due to Qing bringing in fresh homemade fried rice for us at work sometimes, and I am convinced I cannot make it any better. One of these days I need to watch her make it. She uses Asian BBQ pork which you can only buy at the Asian grocery store – another place I need to check out evidently.
Meanwhile while planning to invade her kitchen, I took a stab at fried rice again with this pineapple and pork chop version. Granted there is no competition when it comes to Qing’s fried rice, but it was still quite good. Next time I would use less onion, but that may just be my preference. But I really thought the grilled pineapple was a must for the flavor of this dish. Start up your grill!
Be sure to check out the original post by The Pioneer Woman for great step-by-step photos.
One year ago: White Chocolate Coconut Chili Macadamia Nut Cookies
PORK CHOPS WITH PINEAPPLE FRIED RICE
1/2 whole pineapple, cut into spears and skewered
2 cups cooked white or brown rice
6 whole pork chops
1 Tbsp unsalted butter
1 Tbsp canola oil
1 large onion, sliced
8 Tbsp reduced sodium soy sauce (more to taste), divided
1 Tbsp rice wine vinegar
2 Tbsp honey
1 Tbsp Sriracha, or other hot sauce
Salt to taste
3 garlic cloves, minced
1 cup chopped carrots
1-1/2 cup frozen peas
- Grill (or saute) pineapple spears until they have good marks/color on the outside. Slice, then set aside.
- Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.
- Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.
- When the onions are starting to soften, add 6 tablespoons pf the soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.
- Add a small amount of oil to the same pan (without cleaning it) and return it to the stove top over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add carrots, peas, and remaining 2 tablespoons of soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.
- To serve, pile rice on a plate, then top with pineapple chunks, pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.
Source: Adapted slightly from The Pioneer Woman.
Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace dvd). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.
The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this soup is at all like theirs then it might be my favorite on their menu.
I served it with toasted whole wheat pita wedges that had been buttered and sprinkled with garlic powder inside. Mmmm.
One year ago: Apple Butter Granola
CHICKEN GNOCCHI SOUP
1 medium onion, diced
1/2 cup celery, sliced (about 2 stalks)
2 garlic cloves, minced
4 Tbsp butter (I used Melt buttery spread)
4 Tbsp olive oil
1/4 cup whole wheat flour
1 quart half and half (I used evaporated milk)
1 cup chicken breasts, diced and cooked
1 cup carrots, shredded (about 1-1/2 large)
16 oz. package whole wheat gnocchi
14 oz. can reduced sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
Salt and pepper to taste
- In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
- Meanwhile in another pan, cook the gnocchi according to package directions. When the soup gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.
Source: Adapted slightly from Pass the Sushi.
In case you were unaware, Lauren of Keep It Sweet Desserts has been chosen as a finalist for the Martha Stewart American Made Awards. The winner will be selected based on votes and will be honored at the American Made event in New York City and appear in Martha Stewart Living magazine. On top of that, Keep It Sweet Desserts would get $10,000 to help grow the business.
Even though I have not purchased any of her cookies since she started her business (shame on me), I have tried a couple of her recipes and they are delicious and worthy of recognition! You can help by voting EVERY DAY between now and September 24th! Vote here: http://americanmade.
I’ve done it again – another dip using dry cake batter mix and Greek yogurt. But I added back in some of the cream cheese from my first take on cake batter dip because what’s carrot cake without cream cheese? This dip is also practically health food with the addition of carrots and walnuts to complete the carrot cake batter ensemble. Serve with graham crackers or baby carrots!
Would you believe me if I said I had another cake batter dip idea? I feel like the possibilities are endless!
One year ago: Strawberry Mojito
CARROT CAKE BATTER DIP
Makes approximately 2-1/2 cups
1-1/2 cups vanilla Greek yogurt (I used Chobani)
4 oz. reduced fat cream cheese
2/3 cup dry carrot cake mix (spice cake mix works as well)
1-2 Tbsp powdered sugar
1/2 cup chopped walnuts
1/2 cup shredded carrots
Graham crackers and baby carrots to dip
- In a medium bowl, mix Greek yogurt, cream cheese, cake mix and 1 tablespoon of powdered sugar until well incorporated. If you prefer it to be sweeter add an additional tablespoon. Stir in the chopped walnuts and shredded carrots.
- Place in serving bowl and enjoy with graham crackers and baby carrots.
Source: The Spiffy Cookie original, adapted from Red Velvet Cake Batter Dip.
Despite waking up at 5:30am every day this past weekend to play with yeast (not the baking kind), I had a pretty nice weekend. It’s amazing how much I accomplished in the little amount of free time that I had, and how relaxed I felt by Sunday night. Even got in a lovely phone chat with my friend Amber back in Columbus. It’s the little things that keep me going . Especially since as I write this, it is 10pm and I am doing that graduate student research thing at lab.
This recipe serves one person and it’s quick and easy to prepare. Perfect match for my mission to not produce any leftovers before I head out of town, in combination with my sparse time. It was also my first time ever using fresh ginger, and smells amazing! I never want to use dried ground ginger again. Which brings me to a question, how do you store ginger root? Is it supposed to be refrigerated or left out on the counter?
VEGETABLE FRIED RICE FOR ONE
1 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sugar
4 tsp vegetable oil, divided
1 egg, lightly beaten
1 small carrot, thinly sliced
1/2 medium zucchini, quartered and thinly sliced
1 scallion, thinly sliced
1 Tbsp minced peeled fresh ginger
1 clove garlic, minced
1 cup cooked brown rice, cold
1 cup baby spinach
- In a small bowl, stir together soy sauce, vinegar, and sugar until sugar is dissolved. Set aside.
- In a large nonstick skillet or wok, heat 1 teaspoon oil over medium-high. Add egg and cook until set. Transfer to a cutting board.
- Add remaining 1 tablespoon oil to skillet. Add carrot, and zucchini and cook, stirring until softened, about 3 minutes. Add scallion, ginger, and garlic and cook until scallion is soft, about 2 minutes. Add spinach and cook until wilted, about 2 minutes.
- Add soy sauce mixture and cook, stirring, until liquid is absorbed, about 1 to 2 minutes. Coarsely chop egg and stir into rice, serve.
Source: Adapted slightly from Everyday Food June 2012.
Yet again, another holiday has snuck up on me. Hard to believe it is already April and Easter is this weekend! I feel like I had corned beef and cabbage just yesterday. But thanks to Erin of Big Fat Baker and the Holiday Recipe Club, I remembered to start whipping up Easter treats in the nick of time.
For this holiday, our designated ingredients from which we had to choose at least one were spinach, carrots and eggs. This recipe incorporates the last two to create carrot cake waffles! Because what’s better than carrot cake for dessert than for breakfast? What took these waffles over the edge for me was the maple nut cream cheese spread. It’s divine!
Don’t forget to check out what everyone else made who participated this holiday. I am especially curious to see what Easter-themed recipes contain spinach since that one stumped me.
One year ago: Chocolate Cookies ‘n’ Creme Cookies
CARROT CAKE WAFFLES
Makes approximately 7 waffles
4 Tbsp (1/2 stick) butter
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1-1/2 cups all-purpose flour
1/2 cup 100% whole wheat flour
1/2 tsp salt
2 Tbsp sugar
1-1/2 tsp baking soda
1-3/4 cups lowfat buttermilk
2 eggs, separated
1/2 tsp vanilla extract
1 cup raisins
1 cup walnuts, chopped
1-1/2 cup finely grated carrots
Cooking spray for waffle iron
MAPLE NUT CREAM CHEESE SPREAD
8 oz. reduced fat cream cheese, softened
3-4 Tbsp maple syrup
1/8 cup chopped walnuts
- Heat 4 tablespoons butter in skillet over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices and continue to cook, stirring constantly, 15 seconds. Remove from heat and cool to room temperature, about 30 minutes.
- In a large bowl, combine the flour, salt, sugar, baking soda. Set aside.
- Mix together the buttermilk and the egg yolks. Stir in the spiced butter and vanilla. Spray the waffle iron well and preheat it. Stir the wet into the dry ingredients. Add carrots, walnuts, and raisins. Stir gently to combine.
- Beat the egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) until they hold soft peaks. Stir them gently into the batter.
- Spread a 1/2 cup or so of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Spray iron with cooking spray between waffles as needed.
- To make Maple Cream Cheese spread, simply combine nuts, syrup, and cream cheese and mix well. Serve waffles immediately with a schmear of Maple Cream Cheese spread, or keep them warm for a few minutes in a low oven. (You may also freeze cooled leftovers for homemade frozen waffles!)
Source: Adapted slightly from Willow Bird Baking.
Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!
Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.
Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!
A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!
CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE
1 (4-5 lb.) corned beef
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp whole black peppercorns
6 carrots, peeled, and chopped into 4-inch pieces
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp Dijon mustard
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1/2 tsp freshly-ground black pepper
- Use a sharp knife to carefully trim off the excess fat on the corned beef.
- Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.
Source: Adapted from Gimme Some Oven.
Before I dive into the St. Patrick’s Day themed Holiday Recipe Club post today, I suppose I should tell you how my mom’s surgery went after the dramatic story I told yesterday. Agreed? I feel like I am dangling something tantalizing in front of you.
The pre-op business took all of the morning and then the balloon test to make sure they could proceed with the real surgery took a little while longer. Surgery didn’t truly begin until mid-afternoon. Originally the plan was to cut off the carotid artery as she had enough blood flow without it due to a precious surgery, but the process was causing her to become sick (vagal response) despite all of their efforts. Being a life-threatening situation, they went ahead and tried something else which only had a 1% chance of being completed…
They got it to work! The doctor was ecstatic (myself and family included) and said the carotid artery was saved via stent and the aneurysm itself was now filled 95% with coils. He may have to go back in to fill the remaining 5%, but we shall see how things go. Of course I didn’t have a clue how these coils worked so after my aunt explaining to me what she was told by a nurse, and a little research on the web, it is a platinum coil that causes a clotting reaction to occur within the aneurysm itself and will hopefully eliminate it! I even found a little video if you care to watch on YouTube.
I didn’t get to speak with my mom but she is feeling well despite the nausea from the anesthetic. She will be held in the ICU overnight and will likely be in the hospital for another 2-3 days. I am very much relieved for it to be over. (Update: if the MRI results today look good she’s going home tomorrow!)
As for the bouquet of cake balls, being that the hospital is 2 hours from their home they have not made their presence known yet. Wish I had gotten them in the mail sooner so that they could have arrived on Tuesday instead. I wasn’t thinking it through and just wanted them to be there when she was done with surgery so I went for Wednesday. Hopefully their neighbor was able to scoop up the package so that it won’t be sitting outside the entire time they are gone.
But now I must redirect you into thinking about the upcoming holiday, St. Patrick’s Day. For today’s post we had to choose between pistachios, potatoes, and beer. My mind immediately went to soup. And a green one such as split-pea, with potatoes and beer. Little did I know that split-pea is an acceptable Irish food item with which to celebrate the holiday. Learning stuff is cool!
This was my first time ever making split-pea soup. In fact the last time I witnessed it being homemade by anyone was decades ago by my grandmother. I don’t recall how she makes it (and I doubt she does either because she’s from the generation that doesn’t need recipes), but I kind of like my split-pea soup a bit thicker. With the chunks of potato and carrot it ended up stew-y, and it was awesome. Especially when served with asiago biscuit twists. If you like a thinner split-pea, then simply stop cooking it when it reaches your preferred consistency.
Want to get in on the HRC fun? Sign up and get more information HERE. Also, don’t forget to check out all the other bloggers’ recipes at the bottom of this post.
One year ago: Creamy Baked Chicken Taquitos
2 Tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
4 cups dried split peas, rinsed
9 medium carrots, peeled and sliced 1/2″ thick
4 large russet potatoes, peeled and cut into 1/2″ cubes
1-1/2 tsp dried thyme
3 quarts reduced sodium chicken broth
1-12 oz. bottle of ale
Salt and pepper
- In a large stock pot or French oven, heat the olive oil over medium-high heat. Add the onions and cook until translucent, stirring occasionally. Add the garlic and cook until fragrant, about 30 seconds. Combine the remaining ingredients, except salt and pepper, in the pot and bring to a boil.
- Reduce heat to a simmer and cover slightly with the lid. Allow to cook for 1-1/2 hours, stirring occasionally. Add salt and pepper to taste and continue to cook until it reaches a desired consistency (I cooked mine a little on the thicker side). If it cooks down too much, simply add more chicken broth or water.
Source: Adapted from Teenie Cakes