Archive for the 'Carrot' Category

Summer vegetable quinoa salad

Thursday, July 11th, 2013

NYTimes food writer Mark Bittman had a recipe “model” inviting various combinations of whole grain, veggies, and dressing.  Using those guidelines and CSA veggies, here is a recipe. (contributed by Pam Sutherland)

2 cups quinoa
kernels cut from 3 ears of corn
2 very thinly sliced sweet onions
1 medium zucchini peeled into strips
2 carrots, shredded
1 bunch cilantro, chopped
dressing (juice of 2 limes, 1/2 finely diced serrano chile, twice as much olive oil as lime juice)
salt to taste

Bring 2 cups quinoa to boil in 4 cups water and pinch of salt. When it boils, turn down to simmer and cover. Simmer until the water has been absorbed (about 10 minutes).

Meanwhile. make dressing — put lime juice, serrano chiles, and olive oil in a jar and shake.

Add corn as soon as water is absorbed and cover again and let sit for 2-3 minutes.

Turn contents of saucepan into a bowl, and add all the remaining ingredients. Toss with dressing.

Eat warm or at room temperature.

Root Vegetable Fritters

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.

Ingredients:

1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying

1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
3) Transfer the mixture into a large mixing bowl. Spread the mixture into the bowl to allow it to cool down.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.

Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.

Sear the fritters!

In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.

When they’re browned on both sides drain on a paper towel and serve.

Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Pasta with Root Vegetables and their Greens in Mornay Sauce

Sunday, February 10th, 2013

From Philippe, Tucson CSA

This is a beefed up Mac N Cheese, a hearty and comforting winter dish which will make you wish you had more root vegetables and greens. The cheese sauce takes away the bite of the root vegetables and greens that have any. You can use turnips, rutabaga, radishes (especially those large black Spanish radishes) or even cauliflower, broccoli or carrots. For the greens, I usually use the tops of the root vegetables.

1-lb pack pasta (macaroni, elbow noodles, or penne)
1 lb root vegetables (preferably large ones, like black Spanish radishes or turnips), cubed, thick-julienned (fries-size), or slice in coins (if small).
1 or 2 bunches greens (blanched for 3 minutes, drained, and roughly sliced in ribbons)
5 tablespoons butter (or oil)
3 cups grated cheese (typically a mix of Parmesan and Swiss but Cheddar works also)
4 tablespoons all purpose flour
4 cups milk
1/4 cup fresh dill (minced) – Optional
1/4 teaspoon ground nutmeg
2 tablespoons mustard
salt
pepper

Boil pasta according to pack instructions.

Sauté the radishes in 1 tablespoon butter for 10 minutes, until radishes are soft but still firm (al dente).  Add salt and pepper.  Set aside.

Mornay sauce: in a saucepan, on medium heat, melt 4 tablespoons butter. Add flour. Stir until flour and butter are well mixed. Add milk a little bit at a time, stirring continuously and vigorously with a whisk to prevent clumping or sticking to the bottom, and bringing mixture to a light boil at regular interval. After all the milk has been added, add grated cheese, salt, pepper, nutmeg, mustard and dill. Stir until cheese has melted. Add some extra milk if necessary: the sauce should be thick but still fairly runny.

In a large serving dish, gently and uniformly mix together pasta, greens, radishes. Pour Mornay sauce on top. Shake the dish a few times to make the sauce settle into the pasta.

Optional: pour into a 9 x 18 baking dish, sprinkle with some extra grated cheese on top and put under the broiler for 5 minutes or until the top is slightly browned.

Serves 8 (makes great leftovers too)

TIP:

– to save time and effort, I usually blanch the sliced greens in the pasta water 3 minutes before the pasta is done cooking.  I stir the pasta well to prevent the greens from clumping.

– to save even more time and effort, you can skip the whole Mornay sauce operation and instead sprinkle some grated Parmesan cheese before serving

Sweet Potato or Carrot Kibbeh

Tuesday, September 18th, 2012

Sara Jones, Tucson CSA

This recipe is a variant of the Wheat Berry Lamb Kibbeh, substituting
one cup of cooked, pureed sweet potato or carrot, plus one egg, for
the ground meat. The mixture will be softer and more delicate. It is best
to shape into individual patties, rather than trying to cut. Cook at 375°
for about 20 minutes. Serve sprinkled with goat cheese or cilantro
chutney on hot pita.

This is a Lebanese dish that traditionally uses bulgur wheat. I took some liberties in the translation and used cooked, ground wheat berries instead of the bulgur, but the results are similar and delicious. You can form the mixture into small patties or sausage shapes. It is great served with plain yogurt mixed with a little bit of lemon juice and chile paste, and/or the cilantro chutney  recipe that follows.

1 pound pureed sweet potato or carrot
1 egg
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt

In a large bowl, mix together all ingredients. To get the right texture, you need to really work the pureed sweet potato or carrot, squeezing it
through you fingers, to distribute. Once the wheat is well incorporated, form patties. Bake in an oven at 375, from15-30 minutes, depending on thickness. Serve over hot pita bread with yogurt sauce or chutney.

Cocido

Thursday, June 30th, 2011

Sara Jones, Tucson CSA

This soup is traditionally prepared with soup bones or short
ribs, but it is also good as a vegetarian dish if you prefer. It is
served with whole chunks of corn on the cob, which really
helps to infuse the broth with flavor. Use a large squash, if you
have one; its flesh with get tender and tasty. Serve with warm
tortillas and lime wedges.

About 1/2 pound soup bones, short ribs or chuck roast, if
desired
2 small onions, chopped into large pieces
3 carrots, chopped into large pieces
4 to 5 potatoes, chopped into large pieces
1/2 of a large squash or 1 medium squash, chopped into large
pieces
2 to 3 ears of corn, husks and silk removed and broken into
pieces
1 can garbanzo beans, drained
2 bay leaves
1 teaspoon oregano
1 teaspoon cumin
Red pepper flakes, to taste
Salt to taste

If using meat, bring 2 quarts water to a boil in a large pot, add
meat and boil 1 minute. Skim foam that rises to top. Add bay
leaves and reduce heat to a simmer. Cook for about 1 to 1 1/2
hours. Add vegetables, beans and seasonings, adding more
water if necessary to cover all the ingredients. If making
vegetarian cocido, start with all the ingredients together in a
pot, with enough water to cover. Cook 1 hour, adding salt
about half way through cooking. Add additional salt in the
end, if needed. Serve in large bowls, ensuring that everyone
has at least one chunk of corn on the cob.

Carrot Apple Slaw

Saturday, June 11th, 2011

Paula Borchardt, Tucson CSA

A cooling and refreshing slaw for hot days!

3 cups shredded carrots (3+ carrots)
3 cups shredded apples (4-5)
1/4 cup nonfat plain yogurt
1 Tablespoon lemon juice
1/4 teaspoon cinnamon

Mix all ingredients. Enjoy.

Carrot Miso Dressing

Wednesday, May 4th, 2011

Sara Jones, Tucson CSA

This is great for salads, sprinkled with some sesame seeds as a
garnish. The dressing could also be used as a pasta sauce,
tossed over soba or udon noodles.

2-3 medium to large carrots
1-2 green onions
1 inch peeled ginger, chopped
2 tablespoons miso
2 tablespoons sesame oil
2 tablespoons vegetable oil
¼ cup rice wine vinegar

Clean carrots and remove tops and bottoms, chop into pieces.
Put all ingredients in a food processor or blender and pulse a
bit to break down carrots. Puree dressing for a couple of
minutes until dressing is mostly smooth and carrot bits are
very small.

Carrot Salad (or Dip)

Wednesday, May 4th, 2011

Sara Jones, Tucson CSA

One of our Tuesday volunteers, Dana, has found some really
interesting ways to use our abundance of carrots. This is one
of the recipes she found and tweaked to fit our CSA produce.
Serve this dish as a salad, or puree it to serve as a dip. Use
half parsnips in this dish, if you like.

5-6 large carrots
1/4 cup fresh grapefruit juice
2 garlic clove, minced
2 teaspoons cumin
Cayenne pepper, to taste
Salt, to taste
1/4 cup olive oil
Large handful of parsley, chopped

Slice carrots into coins and cook in simmering water for about
3-5 minutes, until tender. Drain. Whisk together citrus juice
with garlic, a pinch of salt and spices. While whisking, slowly
drizzle in olive oil, to emulsify. Add parsley and pour over
carrots, stirring well to coat. Taste and add more salt if
desired. Serve garnished with parsley sprig.

Spicy Peanut, Carrot, and Snap Pea Wraps

Monday, November 22nd, 2010

Carl Englander, Tucson CSA

Makes 6 Servings (Prep Time: about 45 minutes)

1/2 cup chunky peanut butter, unsalted
1 teaspoon chili garlic sauce
2 tablespoons low-sodium soy sauce
4 tablespoons water
6 whole wheat tortillas (10 inch diameter)
2 cups carrots, grated
2 cups sugar snap peas, chopped

In a small bowl, whisk peanut butter, chili sauce, soy sauce,
and water to blend. Evenly divide mixture between tortillas
and spread in a rectangle down the middle of each, leaving a
small border. Evenly top rectangles with carrots and snap
peas, then roll-up burrito-style, cut into portions if desired, and
serve cool.

Nutrition Information (amount per serving):
Calories – 248
Total Fat – 13.2g (saturated 2.3 g)
Cholesterol – 0mg
Sodium – 421mg
Total Carbohydrates – 26.2


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