My favorite recipes
an event
We stopped at Weldon’s Ice Cream Factory on the way there.
We went to Duckey’s Snowballs and Ice Cream in Troy.
We went to the Waco Museum in Troy.
I made an eclipse viewer out of a cardboard box.
On the way back we stopped at Giacinta’s Gelato + Cafe and also Kirks Ice Cream in St. Clairsville.
It wouldn’t be Valentine’s Day without a menu of yummy carrot dishes.
Carrot Salad
3 T sesame oil
3 clove garlic, minced and sautéed
3 T rice wine vinegar
juice of one lime
zest of that lime
1 T soy sauce
1/2 T sugar
2 cups carrots, peeled into long curls using a peeler
from ncfieldfamily.org
Pasta with bacon and creamy carrot sauce
1 lb bacon
1 lb carrots
16 oz pkg orecchiette pasta or other funny-looking pasta
Parmigiano Reggiano cheese
1/4 c. dill
Cook bacon
To make carrot puree: peel carrots, slice, and simmer for 20 to 25 minutes. Drain, then use hand/wand blender, using some of the cooking water if necessary
Mix everything together.
savoryonline.com April 2023 p.55
Carrot Pie
3/4 container whipped dessert topping
3/4 c. carrot puree
8 oz cream cheese
1/2 c. brown sugar
1 t. maple syrup
graham cracker pie shell
Make carrots into puree, let cool.
Meanwhile, mix cream cheese, sugar, and syrup. Fold in puree, pour into pie shell, and freeze.
Spiced Carrot Dip
1 1/2 Ib carrots. cut into 1″ pieces
2 tsp olive oil
1 Tbsp ground mustard
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
* Cook carrots until tender, about 20 minutes. Blend with hand blender.
* Add remaining ingredients and pulse until smooth.
(original recipe said to toast mustard seeds instead of using ground)
adapted from prevention.com
Carrot Bacon
5 medium carrots
4 tbsps maple syrup
1/2 tablespoon soy sauce
¼ teaspoon liquid smoke
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika
⅛ teaspoon black pepper
Preheat oven to 350°F (180°C) if using a regular oven. If using an air-fryer set it to 380°F (190°C).
Wash carrots and peel thinly lengthwise with a vegetable peeler or mandolin slicer.
In a shallow dish, mix together the remainder of the ingredients.
Marinate the carrot strips in the sauce for at least 5 minutes. Work in batches if needed so that the carrots are fully covered.
Place carrots on a lined baking sheet evenly spread out. Place in the oven for 10-15 minutes (or in an air-fryer for 5 minutes), flipping halfway through. When they are wavy they are ready. Don’t worry if they’re not crunchy yet, they will harden more as they cool. Sprinkle with salt if you want them to dry out faster and become crispier.
Russian Carrot Salad (Korean-style)
1 pound carrots, peeled and julienned (preferably with a mandoline)
3 cloves garlic, minced
¼ cup vinegar
1 tablespoon white sugar
2 ½ teaspoons salt
⅓ cup vegetable oil
½ onion, minced
1 teaspoon ground coriander
½ teaspoon cayenne pepper
Place carrots in a large bowl. Sprinkle garlic over carrots.
Mix vinegar, sugar, and salt together in a small bowl.
Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dr
essing over carrot mixture; toss to coat.
Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
from allrecipes
Grits & Carrots & Shrimp
Ingredients:
Directions:
cook
eat
all together
We had the Thai Salad that we had in 2014.
Roasted Carrot and Coconut Soup
1 1/2 pounds carrots, roughly chopped (about 4 cups)
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 cups chopped yellow onion
2 tablespoons red curry paste
2 teaspoons grated peeled fresh ginger
1 teaspoon crushed red pepper
1 (15-oz.) can unsalted cannellini beans, drained
3 or 4 cups unsalted chicken stock
1 (15-oz.) can light coconut milk
3 tablespoons fresh lime juice
1 ripe avocado
bacon
1 cup cooked lentils
Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.
Heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.
Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.
Blend with hand stick mixer until smooth, about 1 minute or so.
Stir in bacon, lime juice. Serve with cilantro, avocado, and lentils.
adapted from Cooking Light
Microwave Potato Ham Dinner
2 cups cubed peeled potatoes
1 cup sliced carrots
1 cup chopped celery
1/2 cup water
2 tablespoons chopped onion
2 tablespoons margarine
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup shredded cheddar cheese
2 cups cubed fully cooked lean ham
In a large microwave-safe bowl, combine the potatoes, carrots, celery and water. Cover and microwave on high for 5-1/2 minutes, stirring once. Add onion; cover and microwave on high for 3-4 minutes or until crisp-tender, stirring once. Pour into a 2-qt. microwave-safe baking dish coated with cooking spray; set aside.
In a microwave-safe bowl, heat the margarine, covered, on high for 30-40 seconds or until melted. Stir in the flour, salt and pepper until smooth. Gradually add milk.
Cook, uncovered, on high for 1-1/2 to 2 minutes or until thickened and bubbly, stirring after each minute. Stir in the cheese until melted. Pour over the vegetables. Stir in ham. Cover and microwave on high for 3-4 minutes or until heated through.
Carrot Pecan Crunch Pie
Carrot custard filling topped by crunchy pecan streusel
1 (9 inch) unbaked pie shell
½ cup packed brown sugar
¼ cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into 1 inch pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt
Preheat oven to 375 degrees F
Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a
bowl and mix with hand wand mixer, add
eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Appetizer (while we fixed the rest of the meal):
the cream cheese dip from the Big Carrot book. We make it often.
Thai Carrot Salad
1 lb carrots julienned
1/3 c. rice vinegar
zest and juice from one lime
2 T. maple syrup
1/2 t. Thai pepper flakes
1 3/4 c. chopped roasted peanuts
Blend together vinegar, lime, maple syrup, and pepper flakes.
Toss with carrots. Let stand for an hour or two.
Before serving add peanuts.
Original recipe: 1/4 cup crystalized ginger, julienned / 1/4 cup chopped cilantro.
Carrot “Soup”
Well, it was supposed to be a soup, but I forgot to add the cream, so it was a very thick soup (almost a stew). Serve in a bowl.
1 stick butter
4 c. carrots, sliced
1 c. potato, chopped
1/4 cup star anise in a cheesecloth bag
1/2 lb. bacon
4 cloves garlic, minced
1 qt. chicken broth
In a heavy pot, melt butter over medium heat. Add carrots and potato. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
Stir in garlic. Add bacon and broth and bring to a boil. Reduce heat and simmer, covered, until carrots and potatoes are tender, about 10 minutes.
Carrot Macaroni and Cheese with Sausage
1 lb carrots, peeled and grated in food processor
zest and juice of one orange / zest removed with a veggie peeler in strips
3 cups ziti pasta
8 oz. sharp cheddar cheese
1 lb. sausage
Adopted from Food & Wine. We didn’t do: End the end of step 4, stir in the tarragon and season with salt and white pepper.
Carrot-Cake Thumbprint Cookies
Active Time: 35 min.; Total Time: 1 hr. 45 min.; Makes: 1 dozen
1 stick unsalted butter, melted;
plus 1/2 stick, room temperature, for frosting
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (about 3)
3/4 cup pecans. finely chopped
1/4 cup confectioners’ sugar
4 ounces cream cheese, room temperature
1 1/2 teaspoons apricot jam
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
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
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.
All of the recipes were new this year:
Jicama, Carrot, and Green Apple Slaw
2 cups shredded napa cabbage
1/2 of one jicama, peeled and shaved (I used a carrot peeler to shave it, just so the jicama would look different from the daikon)
1 cup shredded daikon radish (more or less, daikon is pretty wet by itself)
1 Granny Smith apple – peeled, cored and chopped
2 (or more) large carrots, shredded
1 firm pear, chopped
1/4 cup finely chopped cilantro
2 tablespoons olive oil
3 tablespoons orange juice
1 tablespoon lime juice
sea salt and pepper to taste
Place the cabbage, jicama, radish, apple, carrot, pear, and cilantro into a mixing bowl. Sprinkle with olive oil, orange juice, lime juice, salt, and pepper. Toss until evenly blended and serve.
Carrot Soup with Lime and Chiles
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, chopped
1/2 pound peeled baby carrots
1/2 cup instant brown rice
28 oz. reduced sodium chicken broth
1 cup water
1/2 teaspoon salt
1 small can chopped green chile peppers
2 tablespoons fresh lime juice
Heat the oil in a large saucepan over medium heat. Add onion, and cook for a few minutes, then add the garlic, and saute for 1 more minutes. Add the carrots, rice, chicken broth, water and salt to the pan. Bring to a boil, then reduce heat and simmer, loosely covered for about 20 minutes, or until the carrots are tender. Stir in the green chilies and lime juice. Set aside to cool slightly.
Puree the soup using a hand immersion blender. Serve warm.
Pan-Roasted Chicken with Vegetables and Herbs
1/4 cup all-purpose flour
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
1 pound chicken breast tenders
2 tablespoons olive oil
6 or 8 new white and purple potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 1/2 cups chicken stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves
Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Roast for 25 minutes. Uncover the skillet.
Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.
Carrot Pecan Crunch Pie
1 (9 inch) unbaked pie shell
1/2 cup packed brown sugar
1/4 cup butter, melted
1 cup chopped pecans
4 cups carrots, cut into pieces
2 eggs
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 pinch salt
Preheat oven to 375 degrees F (190 degrees C).
To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside.
To Make Carrot Custard: Steam carrots until tender. Drain and cool. Puree cooled carrots with hand immersion blender, and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping.
Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
And we also had purple carrots, which made one carrot girl very happy:
Halloween in 2018 was very nice, the weather was just right.
There were some small guests at first:
Lots of witches were there:
And they were brewing their mix:
I drew a runway on the driveway, but noone knew what it was:
We had a good carrot meal over several days:
Herbed Carrot, Cheese, and Lemon Dip
Serve this dip with crudites-it’s a cinch to put together quickly.
8 ounces cream cheese, softened
1 cup sour cream or drained plain yogurt
1 cup grated carrots
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons each minced fresh parsley and chives or scallion tops
Salt, Pepper
In a bowl, combine the cream cheese and sour cream, stirring the mixture until smooth. Fold in the carrots, lemon juice, lemon peel, herbs, and salt and pepper. Makes about 2 1/2 cups.
from:
The Big Carrot Book
Georgia Downard
We served ours with Di Bruno Bro. Crostini Artisan Crackers
www.dibruno.com
White-on-White Salad
Preparation: 5-10 minutes
Serves: 4
Here’s a tart, tangy, tasty salad easy to whip up and certain to please. Crunchy orange carrots contrast with pale soft pears and stark white chewy cheese curds, all blended together with tangy yellow lemon juice and topped by a dash of perky brown nutmeg.
2 large carrots, grated
1 cup large curd cottage cheese
1 tablespoon lemon juice
1 medium can pears, drained
Salad greens
Dash nutmeg
In a mixing bowl, combine the carrots, cottage cheese and lemon juice. Set aside.
Cut the well-drained pears into quarters and then into eighths, being careful not to crush them. (Reserve the juice for a breakfast drink.)
Place the pear pieces on the salad greens. Arrange the mixture on top, sprinkling each serving with a dash of nutmeg.
The Carrot Cookbook
by Audra & Jack Hendrickson
Carrots with Almonds & Horseradish
Serves 4
1 pound carrots, cut into thin strips
1 cup beef stock
1/2 stick butter
2 tablespoons all-purpose flour
2 egg yolks
1/2 cup heavy cream
2 tablespoons horseradish, minced
1/2 cup blanched almonds, chopped
salt and freshly ground white pepper
Simmer the carrots in the stock until just tender. Drain, reserving the stock.
Melt the butter in a saucepan and stir in the flour. Cook for 1-2 minutes, stirring. Add the reserved stock, season and bring to a boil, stirring. Mix the egg yolks with the cream and stir into the sauce. Remove from the heat and stir in the horseradish and almonds. Finally, fold in the carrots. Serve hot.
MICROWAVE METHOD: Place the carrots and hot stock in a casserole dish and cook on High for 8 minutes, or until just soft. Drain and reserve the stock. Place the butter in a jug and cook on High for 30-40 seconds. Stir in the flour, then gradually stir in the stock until thickened, stirring 2-3 times. Mix in the eggs and cream and finish as above.
from The Carrot Cookbook, edited by Nicola Hill
Simmered Carrots and Chicken Breasts
Preparation: 10 minutes
Serves: 4
Cooking: 45-60 minutes
Nutritionists counsel us that white chicken meat is one of the best kinds of protein we can eat. It is low in cholesterol, low in fat, and low in calories – all of which goes double for carrots, which have no cholesterol, no fat, and even fewer calories.
3 chicken breast halves
Dry bread crumbs
2 tablespoons vegetable oil
1/2-1 cup stock
2 cups carrot coins
1/2 cup chopped fennel
1/2 teaspoon ground ginger
1/2 cup milk
Salt and pepper to taste
2 tablespoons chopped parsley
Remove the skin and fat from the chicken, roll the pieces in the bread crumbs, and set them aside. Heat the oil in a heavy, covered pan, and brown the chicken pieces on both sides. Remove the chicken pieces and set them aside.
Lower the heat and add 1/2 cup of stock and stir to blend it well with the pan juices. (Add the remainder of the stock later if the chicken gets too dry as it cooks.)
Now arrange the chicken pieces, the carrot coins, and the fennel in the pan, cover tightly and simmer until the chicken is done and the carrots are tender.
Hawaii Macadamia Nut Carrot Cake
Makes a 7-inch square cake
3 large eggs, separated
l/2 cup sugar
3/4 cup minced carrots
3/4 cup macadamia nuts, very finely chopped
2 teaspoons finely grated lemon rind
l/2 cup all-purpose flour
l/2 teaspoon baking powder
Well grease a 7-inch square cake pan.
Whisk the egg yolks with the sugar until thick and creamy. Stir in the carrots, hazelnuts and lemon rind. Sieve in the flour and baking powder and fold it in. Whisk the egg whites until they form stiff peaks, then carefully fold into the mixture.
Turn the mixture into the prepared cake pan and bake in a preheated oven, 350F, for 40-45 minutes, until the cake is just firm to the touch. Let stand in the pan for about 2-3 minutes, then turn the cake out onto a wire rack to cool.
(adapted from The Carrot Cookbook edited by Nicola Hill)