Angela's carrots

The wind was howling in the country this year, and there was a layer of snow on the ground. But it was warm an cozy inside.

 

Carrots in Paradise Cocktail. We found straight carrot juice to be a bit boring, so W made it easier with Dole’s Paradise Blend: Carrot, apple, pineapple, grape and passion fruit all together. The ginger gives it a punch. Carrot stick garnish is a must.

Carrots in Paradise Cocktail
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1              ounce  vodka
4             ounces  Dole Paradise Blend
1              whole  lime wheel — garnish
1              whole  baby carrot stick — garnish
1           teaspoon  ginger — grated, fresh

Add juice and vodka. Shake well for approximately 10 seconds then pour over ice. Garnish with a lime wheel and carrot stick.

Carrot Summer Rolls with Peanut Sauce. Inspired by Spicy Peanut, Carrot and Snap Pea Wraps on My Recipes. Cute carrot dip dish is from the Kensington Thrift Shop.

Carrot Summer Rolls with Peanut Sauce
Serving Size  : 4     Preparation Time :0:00
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
SAUCE
1/3           cup  peanut butter — crunchy
2        tablespoons  soy sauce
1         tablespoon  chili paste — red curry paste
1              whole  lime juice
Rolls
1/2           cup  carrots — julienned
1/2           cup  sugar snap peas — trimmed
8              whole  rice papers — small, round

Make the sauce; you can do ahead.

Wet the rice papers in a pie plate for 20-30 seconds before rolling.

Add carrots and peas to paper; roll.

Place in a dish; cover with a wet paper towel and saran wrap if you want to eat later.

Crunchy Asian Carrot ColeSlaw. Of course, W thought this would have been better with Bacon. Many recipes use two packages of noodles, but one worked fine with this amount. He had it at the family Thanksgiving dinner 2014, and he just knew it would be better with more carrots. Great leftover.

Crunchy Asian Carrot ColeSlaw Salad
Serving Size  : 8     Preparation Time :0:00
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1            package  ramen — 2.8 size
1/2           cup  almonds — slivered
1/3           cup  sunflower seeds
1/2          head  cabbage — shredded; 4 cups
2             medium  carrots — shredded; 1.5 cups
DRESSING
1/4           cup  cider vinegar
2/3           cup  canola oil
1/2       package  ramen seasoning
1           teaspoon  Dijon mustard

Prepare the salad dressing. Combine cabbage, carrots, seeds and  nuts in a large bowl. Mix well and serve cold. Good if you can let it marinate for awhile.

Macaroni and Cheese with Carrots. New dish adopted from Food & Wine. It was vegetarian, but W added Italian sausage / ground pork to make it a meatier main dish. I think he also added some extra cheese — in honor of his cheesy roots.

Carrot Macaroni and Cheese
Recipe By    : Jeremy Fox, Food & Wine
Serving Size  : 6     Preparation Time :0:30
Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
3/4         pound  carrots — peeled and thinly sliced
1              whole  orange — juice and zest
salt — for water
9             ounces  penne pasta — 3 cups
3             ounces  sharp cheddar cheese — shredded; 1.5 cups
1                cup  sausage — ground; browned

In a medium saucepan, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth. (You can do this ahead.)

Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.

Preheat the oven to 350°.

Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring, until very creamy, 2 to 3 minutes longer.

Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

Carrot Pudding. This has been the traditional dessert since 2008, but this year there was a twist: A dollop of ricotta cheese to garnish. Good as ever. Great leftover — even for breakfast.

The table was set:

First, the raclette:

• Emmentaler cheese
• carrots
• cornichons
• radishes

Melt the cheese and layer over the other items.

Then, there was the cocktail:

• 1 1/2 oz vodka
• 2 oz carrot juice
• 1 oz apple cider
• grated ginger
• lime juice

Next, the white bean chili with carrots:

• 2 cups white beans, picked over and soaked overnight
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp ground thyme
• 1/2 tsp ground oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tbsp flour
• 3 boneless skinless chicken breasts, cut into 1/2 inch cubes
• 2 tbsp veg. oil
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 cups chicken stock
• 4 Anaheim chilies, roasted, peeled, and chopped
• shredded carrots
• 1 tsp salt
• 1/4 cut freshly chopped cilantro

Drain the beans, put them in a large pan and barely cover with fresh water.  Bring to a boil, boil hard for 5 minutes, the reduce heat to a simmer.

Mix the spices, herbs, seasonings, and flour in a strong plastic bag.  Add the chicken cubes and toss them until they are evenly coated with the spice mix.  Set aside.

Heat 1 tbsp oil in a skillet and saute the onion and celery for 6 minutes.  Add the vegetables to the beans.

Heat the remaining oil in the cleaned skillet and cook the chicken, turning often, until all sides are lightly browned.  Add the chicken  to the beans with the chicken stock and chilies.  Simmer for 1 1/2 hours, until the beans are tender, adding water or chicken stock if the chili looks too dry.  Add the carrots.  Add salt to taste.  Sprinkle in the cilantro just before serving.

And the Thai salad:

• 1 pound  carrots — peeled  /cut into thin strands / or grated
• 1/4 cup  unseasoned rice vinegar
• juice of 1 lime — about 2 to 3 tablespoons
• 1 tablespoon  lime zest — grated
• 2 tablespoons  honey
• 1/4 teaspoon  hot red pepper flakes
• 1 1/2 cups  spanish peanuts — coarsely chopped
• 1/4 cup  crystallized ginger — julienned or regular ginger
• 1/2 cup  pepitas (roasted pumpkin seeds)
• 1/4 cup  cilantro
• 2 tablespoons  chopped fresh mint

Place the carrots in a large mixing bowl.  Blend together the vinegar, lime juice, lime zest, honey, and red pepper flakes.  Add the dressing to the carrot mixture and let stand for about 14 minutes. Toss in the remaining ingredients at the last minute.

And, of course, the pudding:

• 2 eggs
• 1/3 cup sugar
• 1 cup milk
• 2 cups finely shredded carrots
• 3 tablespoons melted butter
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 teaspoon nutmeg

Beat eggs.  Add sugar and milk and blend.  Add remaining ingredients and mix.  Pour into a buttered baking dish and bake at 325 degrees for 1 hour or until firm.  Makes 6 servings.

Which made for one happy girl: