Quick-Pickled Carrots with Coriander and Chiles
8 ounces carrots, peeled and cut into 4-inch sticks
1/2 cup water
6 tablespoons white vinegar
l 1/2 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon coriander seeds
1/2 teaspoon whole black peppercorns
1 clove garlic, halved
1/2 green jalapeno pepper, sliced
- Arrange carrot sticks upright like soldiers
in a wide-mouth pint canning jar. - In a small saucepan, combine the water,
vinegar, salt, sugar, coriander seeds and
peppercorns; bring to a boil. Pour over
carrots. When close to cool, tuck in garlic
and jalapeno. Let cool completely, screw on
lid and store in the refrigerator overnight or
up to 1 month. MAKES 1 PINT (1S SERVINGS).
PER SERVING 6 cal, 0 g fat, 0 mg chol, 25 mg sodium,
1 g carbo, 0 9 fiber, 1 g sugars, 0 g pro.
SPICED CARROT DIP
Prep time: 5 minutes
Total Time: 30 minutes
Servings: 16
1 1/2 lb carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp mustard seeds
1 1/2 tsp curry powder
3/4 tsp cumin
1 c 2% Greek-style yogurt
1/2 c reduced-fat sour cream
1 Tbsp fresh lemon juice
- STEAM carrots until tender. about 20 minutes. Put in food processor.
- HEAT oil in small nonstick skillet over medium heat. Add mustard seeds, curry powder. and cumin. Toast. stirring. until fragrant. about 2 minutes.
- ADD to food processor with remaining ingredients and pulse until smooth.
Season. (Makes 4 cups.)
NUTRITION (per 1/4 cup serving)
44 cal. 2 g pro. 5 g carb
1 g fiber. 2 g fat. 1 g sat fat.
34 mg sodium
Pear Salad
The same pear & cottage cheese salad as before, but I forgot to add the nutmeg.
Indian Carrot Salad
Ingredients
1 1/4 pounds good-quality coarsely ground lamb
2 teaspoons garam masala
Sea salt
1 pound carrots (mixed colors if possible), peeled
1 tablespoon sesame seeds
A small bunch fresh cilantro, leaves picked
A small bunch fresh mint, leaves picked
For the dressing:
1 teaspoon cumin seeds
1 shallot peeled
1 lemon, zested and juiced
1 heaped teaspoon freshly grated ginger
Extra-virgin olive oil
For serving:
Naan bread
Yogurt
Lemon halves
(c) Jamie Oliver
Carrot Cheesecake Pie
My version of a Kraft recipe for bars.
1-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
3/4 cup Sour Cream
3 eggs
3/4 cup finely shredded carrots (about 2)
COOL WHIP Whipped Topping
HEAT oven to 325°F.
MIX graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13×9-inch pan. Bake 10 min. (OR buy a pie shell)
BEAT cream cheese, vanilla, remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in carrots; spread over crust.
BAKE 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.