Carrot

Slow Cooker Chicken Marrakesh

We became very well acquainted with our slow cooker during my campaign. A love-hate relationship developed. When a dish worked, it was wonderful. But there were many days when I threw in a whole lot of string spices only to end up with flavorless meat. I was so confused and disturbed. But, we studied the dishes that went well and those that went awry and we learned a lot.

Key #1 (and the focus of why this dish worked well) – ratio of spices to liquid. More spice & herbs, less liquid.

This dish filled both our house with wonderful smells and our mouths with great flavors.

Slow Cooker Chicken Marrakesh

by KCOOPER78 on Allrecipes.com

1 onion, sliced

2 cloves garlic, minced 

2 large carrots, peeled and diced

2 large sweet potatoes, peeled and diced (from the garden)

1 (15 ounce) can garbanzo beans, drained and rinsed

2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1 teaspoon dried parsley (from the garden)

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

Directions

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.

In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables.

Pour in the tomatoes, and stir to combine.

Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve over rice and enjoy!

Serves 6 – 8

Categories: Carrot, Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: | 1 Comment

Lentil Loaf with Maple Balsamic Glaze

As we ate this and I was so surprised at how delicious it was, our daughter laughed and said, “What did you expect, of course it would be bad, you were making it. pause. Of course it was going to be good!” Now, you have to realize how amazing this is – growing up the girls pretty much lived on Zatarains and dreaded when I would “cook.” They still tell war stories about some of the big failures.

The change came really came about 8 years ago when I had a slow time with my business and dove into my garden and cooking for real. They started looking forward to coming home for dinner. They now tease my 7 year old that he never had to eat “bad” food (I even made just about all of his baby food).

To me, this loaf was still a shot in the dark because it was not my recipe and I have always had mixed experiences with vegetarian loafs. But this was a big hit, we all loved it, so its a keeper! (but next time I will use a narrower loaf pan, it will look prettier)

It was very reminiscent of a good meatloaf. Even the texture working with it felt like meat.

And the glaze added a nice interest and even extra flavor to an already flavorful loaf.

Lentil Loaf with Maple Balsamic Glaze
very slightly adapted from Eating Bird Food‘s Lentil Loaf with a Maple Sweetened Glaze

 

½ cup dry brown (green) lentils

1⅓ cup water

1 bay leaf

1 Tablespoon olive oil

½ large onion (about 1 heaping cup), chopped

3 cloves garlic, minced

1 stalk of celery, chopped

1 carrot, peeled and chopped

½ cup chopped walnuts

1 cup rolled oats

3 Tablespoons soy sauce

3 Tablespoons tomato paste

2 Tablespoons ground flaxseed

2 teaspoons pure maple syrup (local)

1 teaspoon apple cider vinegar

¼ teaspoon dried thyme (from the garden)

1 teaspoon dried oregano (from the garden)

1 teaspoon dried basil (from the garden)

8 teaspoon cayenne pepper

¼ teaspoon ground pepper

¼ teaspoon sea salt

Maple Sweetened Glaze
2 Tablespoons tomato paste
1½ Tablespoons pure maple syrup
1 Tablespoon balsamic vinegar
pinch of sea salt
Directions
Heat oven to 375°.
Prepare lentils by rinsing them and adding to a pot with water and a bay leaf. Bring the water to a boil, then reduce heat down and simmer covered until all the liquid is absorbed and lentils are tender (about 15-20 minutes). Remove from heat, discard the bay leaf and set the lentils aside to cool. This step can be done in advance (it helps with time management).

In the meantime toast walnuts by spreading them onto a baking sheet and toasting in the oven for about 5 – 8 minutes. Remove from oven and let cool.

In a medium pan, heat oil over medium heat. Cook onions, garlic, carrots and celery until they’ve softened and become fragrant. About 5-10 minutes. Set aside to cool.

Add lentils (reserve ½ cup for later), cooked veggies, toasted walnuts, oats, soy sauce, tomato paste, ground flaxseed, maple syrup, apple cider vinegar, thyme, oregano, basil, cayenne pepper, ground pepper and sea salt to the food processor.

Pulse until mixture is just combined and the texture is to your liking. You want the mixture to be combined enough to stick together, but you don’t want it to be completely pulverized. It should look and feel like ground beef texture.

Stir in the reserved lentils

Press mixture into parchment lined loaf pan.

In a small bowl stir together glaze ingredients.

Spread the glaze over top of the loaf.

Bake covered with foil for 25 minutes. Uncover and bake for about 8 more minutes. Let the loaf rest 15 minutes before cutting and serving. Enjoy!

Serves 6.

Categories: Carrot, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 3 Comments

Minestrone for an Autumn Day

I went to one of our local farm stores and found this…

It’s a crookneck squash, and it is gigantic! It is about the size of 3 or 4 butternut squashes! So you will likely be seeing this, or parts of it, a few times over the next few weeks. This recipe used just 1/2 of the bulb section.

We also dove into out CSA box and pulled out some collard greens.

My daughter and I had been to one of my favorite Persian kabob restaurants in DC today, so I wanted a light dinner.  Time for some minestrone soup.

When you look at my pictures below, feel free to chuckle at the size pot I used. I don’t know what I was thinking.

Minestrone Soup

adapted from Cooking Classy

2 medium carrots, diced

1 medium onion, chopped

1 Tbsp olive oil

3 cloves garlic, minced

6 cups vegetable stock

2 1/2 cups 3/4-inch diced yukon gold potatoes

2 1/2 cups 3/4-inch diced crookneck or butternut squash (locally grown)

1 medium zucchini, sliced into half-moons or quarters

1 – 14.5 oz can diced tomatoes

1 tsp dried oregano (from the garden)

1 tsp dried thyme (from the garden)

2 bay leaves

Salt and freshly ground black pepper

2-inch parmesan rind

2/3 cup dry ditalini pasta

2 cups packed chopped collard greens (ribs removed)

1 – 14.5 oz can cannelini beans, drained and rinsed

Shaved parmesan cheese, for serving

Directions

Heat olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer.

Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves, pamesan rind and season with salt and pepper to taste.

Bring to a boil then and stir in pasta if using. Cover, reduce heat to medium low and and simmer for 10 minutes, add the collard greens. Cover and cook another 5 minutes. Stir in the cannelini beans and cook until collard greens are tender, about 5 minutes longer. Remove bay leaves

If you want a thicker soup, use an immersion blender for about 10 seconds.

Serve warm topped with shaved parmesan cheese. Enjoy!

Serves 6 – 8.

Categories: Butternut Squash, Carrot, Kosher, Recipe, Soup, Vegetarian, Zucchini | Tags: | Leave a comment

Greek White Bean & Vegetable Stew

I am always surprised when I walk out to the garden.  I expect to see the parsnips and Jerusalem artichokes that are not yet ready for harvest, not the but late season tomatoes we are still getting.

They were perfect for a stew to serve to our vegetarian daughter when she came home to visit. It had a nice delicate flavor and was perfect when you tossed some torn baguette into your bowl.

Greek White Bean & Vegetable Stew

adapted from Jewish Food – The World at Table

2 cans Great Northern Beans, drained and rinsed

6 Tbsp olive oil, separated

2 onions, thinly sliced

4 carrots, peeled and diced

2 celery stalks, diced

2 garlic cloves, minced

1 bay leaf

1/4 cup flat leaf parsley (from the garden)

1/2 tsp dried oregano (from the garden)

3 tomatoes, chopped (from the garden)

2 tsp honey

2 cups water

Kosher salt & freshly ground black pepper

2 1/2 tsp red wine vinegar

Directions

Heat 4 Tbsp of the oil in a dutch oven over medium heat.  Add the onion, carrots, celery, garlic, and the bay leaf.  Cook, stirring often, until the vegetables are soft.

Add the beans, parsley, oregano, tomatoes, honey, water, salt and pepper and stir to combine.

Cover and simmer over low heat, stirring occasionally for 1/2 hour. Add the beans, stir and continue to cook for another 1/2 hour.

Remove the bay leaf, stir in the remaining 2 Tbsp oil and the vinegar. Serve hot with a good bread. Enjoy!

Serves 4 – 6

Categories: Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Leave a comment

Butternut Squash Quiche

I won’t mince words, this is probably the tastiest quiche I have ever made.

We learned the other day that roasted vegetables worked will in a strata, so I figured that butternut squash and some other roasted vegetables would work just as well in a quiche. I decided to keep with an orange theme and added an orange pepper and carrots.

The other thing I learned with the strata was that extra sharp cheddar cheese goes well with roasted winter vegetables.   So, in that went as well.

I was lazy and used a frozen pie crust.  I am trying to clean out my freezer, and there was a crust sitting in there waiting to be used. It was ok, but this would be even better with a home-made crust.

Butternut Squash Quiche

3 cups butternut squash, peeled, seeded and diced into 1/2″ cubes (from Highland Orchards)

1 orange bell pepper, seeded and diced into 1/2 “pieces

1 1/2 cups carrots, cut into 1/2” pieces

1 Tbsp olive oil

Kosher salt and freshly ground black pepper, to taste

3 eggs

1 cup milk

1/2 cup shredded extra sharp cheddar cheese

1 pie crust (frozen or home-made)

Directions

Heat the oven to 425F.

In a large bowl, toss the squash, pepper and carrots with the oil, salt and pepper.

Spread on a baking sheet. Roast for 40 minutes, stirring after each 15 minutes. Remove from the oven and let cool.

Reduce the oven heat to 375F.

In a bowl, beat the eggs with the milk.

Spread the cheese at the bottom of the pie crust.

Place the vegetables on top of the cheese and spread out evenly.

Pour the egg and milk mixture over the vegetables.

Bake 40 – 45 minutes, till set. Let stand 10 minutes.

Serve with a salad and enjoy!

Categories: Butternut Squash, Carrot, Kosher, Main Dish, Recipe | Tags: , | 8 Comments

Roasted Vegetable Tart and Quiche

Two versions tonight – why?  I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche.

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Each was worth making individually, so I have included both.

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Some in the family preferred the quiche…

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Others the tart…

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Roasted Vegetable Filling
Enough for 2 tarts, quiches or 1 of each

1 Tbsp Olive oil

2 cups 1/2-inch-diced butternut squash (from the garden)

1 cup 1/2-inch-thick sliced carrots

1 1/2 cups Brussels sprouts, halved

1 large leek, white and light green parts only, sliced1/2-inch-thick

1 yellow, red or orange bell pepper, diced into 1/2-inch pieces

1 1/2 cups coarsely chopped cauliflower (locally grown)

Kosher salt and freshly ground black pepper

1 Tbs. finely grated lemon zest

1/2 tsp. dried thyme, crushed (from the garden)

Crust

2 pie crusts or dough, recipe of your pick

1 1/2 cup shredded sharp cheddar cheese (3/4 cups each for the pie or tart)

Quiche Custard

3 eggs (from Farmer Kim)

1 cup milk (we use 2% organic)

Directions

Filling

Heat the oven to 425F.

Toss the vegetables with 1 Tbsp olive oil, salt and pepper.  Lay on rimmed baking sheets in a single layer.  Cook for 15 minutes, stir with lemon zest and thyme and return to the oven for another 15 minutes.

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Remove and let cool.

Crust

For the tart, on a piece of parchment paper, roll the dough out into a, 1/8 inch rough circle.  Transfer the paper onto a cookie sheet.

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Sprinkle cheese in the center of the tart or the bottom of the pie crust.

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Assemble & Bake

Tart

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese, mounding it slightly in the center.

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Fold the edge of the dough over the edge of the filling creating pleats.

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Bake until the crust, including the pleats, is golden brown, 35 to 45 minutes. Transfer to a rack and let cool on the baking sheet for at least 10 minutes before serving.

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Enjoy!

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Quiche

Reduce heat to 400F.

Spoon the vegetable mixture on top of the cheese.

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Beat the eggs with the milk.  Pour over the vegetables.

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Bake for 35 – 45 minutes until the center is just set.  Transfer to a rack and let cool 10 minutes before serving.

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Enjoy!

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Categories: Butternut Squash, Carrot, Cauliflower, Kosher, Leeks, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Japanese Vegetable Pancake Latkes

I make these latkes when I am craving vegetables and still feeling the need to do the Hanukah olive oil ‘thing.’ I love them.  The recipe comes from Smitten Kitchen, to make it more latke-like and less pancake-y I have reduced the eggs to 4.  The original recipe calls for 6, I like that as well.

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I like making them large, so you eat 1 large plate-sized latke/pancake. And I love the okonomiyaki sauce!

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Yes, that’s boxed mac and cheese with the latke – the joys of having a 6 year old around.

The colors while mixing this were beautiful – cabbage, carrots, kale and scallions…

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While I grow carrots and kale, my kale is all gone and my carrots are too small still. So, the main veggies are not local.

Japanese Vegetable Pancake Latkes

very slightly adapted from smittenkitchen.com 

Pancakes
1/2 small head cabbage, very thinly sliced (5 to 6 cups shreds) (a mandoline is useful here)
4 medium carrots, peeled into ribbons with a vegetable peeler or sliced extremely thin on the mandoline
5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons
4 scallions, thinly sliced on an angle
1 teaspoon kosher salt
1/2 cup all-purpose flour
4 large eggs, lightly beaten (locally raised)
Canola, safflower or peanut oil for frying

Tangy Sauce
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (note: this is not vegetarian)
1/4 teaspoon dijon mustard
1 tablespoon rice cooking wine or sake (I used white wine)
1 teaspoon soy sauce
1 tablespoon honey (local)
1/8 teaspoon ground ginger

Directions

Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl.

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Toss mixture with flour so it coats all of the vegetables. Stir in the eggs.

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Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2 – to 3/4-inch pancake. Gently press the pancake down flat.

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Cook until the edges beging to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

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Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Make the okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.

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Serves 4.

Categories: Carrot, Hanukah, Kale, Recipe, Vegetarian | Tags: , | 2 Comments

Potato Latkes with Pepper Jack Cheese

I thought I was done with innovative ways to make yummy potato latkes last year when I did the golden latkes with turmeric. But then I saw a little blurb in Food Network Magazine’s 50 cheese appetizers for pepper jack latkes.  Ooh, that was intriguing.  These vie with the spinach, potato and feta latkes for my all time favorite latkes.IMG_8698.JPGWe enjoyed the spiciness the pepper jack added; if you want a milder version, use plain Monterrey jack cheese. The grated carrots added a nice sweetness as well.IMG_8695.JPGThese latkes make a hearty dinner paired with a nice salad.  In this case it was an avocado caesar salad…yum.IMG_8699.JPG

Pepper Jack Potato Latkes

slightly adapted from Food Network Magazine

2 russet potatoes

2 carrots

1 egg, beaten (locally raised)

1 small onion, grated

1 cup pepper jack cheese, shredded

1/3 cup panko breadcrumbs

1 tsp Kosher salt

freshly ground black pepper to taste

safflower oil

sour cream or plain yogurt (we use yogurt)

Directions

Peel and grate the potatoes and carrots. Squeeze dry.IMG_8695.JPG

In a bowl, mix egg, onion, cheese, breadcrumbs, salt and pepper.  Mix in the potatoes and carrots.IMG_8697.JPG

Heat 1/4 inch safflower oil in a cast iron or nonstick skillet over medium high heat. Form potato mixture into pancakes and cook in batches until golden, about 3 minutes per side.IMG_8698.JPG

Serve with sour cream or plain yogurt.IMG_8699.JPG

Serves 4 – 6.

Categories: Carrot, Hanukah, Jewish Holiday, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 1 Comment

Cabbage, Kale & Carrot Latkes

A latke recipe? in October? Really?

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Who says  latkes are only for Hanukkah? Not me.  Pan-fried patties made of vegetables are good any day, especially when the combination of the vegetables results in such a pretty color palette.

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As I have mentioned, the kale in my garden has escaped the jaws of the groundhog.  Looking pretty, isn’t it?

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These latkes are really good. We dove into them so quickly, I actually have no photos of the final plated latkes.

You can eat them with sour cream or other toppings, we had ours with Green Bean Polou (Persian Rice Pilaf), they went very well together. The flavors perfectly when combined in the same bite. I really wish I had a picture for you, but…next time.

Cabbage, Kale & Carrot Latkes
Slightly adapted from Martha Rose Shulman’s Cabbage, Kale & Purple Kale Latkes
5 cups finely shredded cabbage (locally grown)
2 cups finely chopped kale (not Tuscan Kale) (from the garden)
1 1/2 cups carrots, peeled and grated 

1 teaspoon baking powder

Salt to taste

2 teaspoons cumin seeds, lightly toasted and coarsely ground or crushed

3 tablespoons oat bran

3 tablespoons all-purpose flour

3 tablespoons cornmeal

2 tablespoons buckwheat flour

3 eggs, beaten

About 1/4 cup canola oil

Directions

Heat the oven to 300 degrees. Line a sheet pan with parchment. Place a rack over another sheet pan.In a large bowl mix together the cabbage, kale, baking powder, salt, cumin, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt.
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Add the eggs and mix together. Let the mixture sit for 5 – 10 minutes, then mix again.IMG_1640

Heat a large heavy skillet (cast iron works well) over medium heat. Take a 1/4 cup measuring cup and fill about 3/4 full with the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 15 latkes.

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Add the oil to the pan and when it is hot, transfer a few latkes (probably 4 or 5 will fit) to the pan. Press down with the spatula to flatten. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on one side until golden brown, about three to four minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another three minutes.

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Transfer to the rack set over a baking sheet and place in the oven to keep warm.

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Serve and enjoy!

Serves 5 – 6.

Categories: Carrot, Hanukah, Kale, Kosher, Main Dish, Recipe, Vegetarian | Tags: | 2 Comments

Garden Fresh Fried Rice

I was not in the mood to fuss over dinner tonight. I didn’t even want to cook, but I had a lot of fresh veggies calling to me:  broccoli and bok choy from my garden, asparagus from Filasky’s Produce, and sundry other veggies including carrots, celery, and onions. I decided on a stir fry, the next best thing to not cooking. What’s more, the colors always make me happy.

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I decided to try a different sauce combination (soy sauce, red wine vinegar, honey and tomato).

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Then my 6 year old came in, he wanted eggs, so the plan changed to accommodate all of us.  Now I would make a very veggie fried rice.

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By the way…we really liked the new sauce.  It gave the fried rice a great flavor.

Garden Fresh Fried Rice

2 Tbsp soy sauce

1 1/2 tsp red wine vinegar

1 1/2 tsp honey (local)

1 ripe tomato, chopped

2 Tbsp canola oil

1 – 2 cloves garlic, minced (from the garden)

1/2 lb asparagus, trimmed and cut into 1″ pieces (from Filasky’s Produce)

1 medium or 2 small heads of broccoli, cut into small cluster and the stems sliced (from the garden)

2 carrots, sliced on the bias

2 stalks celery, sliced

1 medium onion, coarsely chopped

Leaves from 1 baby bok choy (from the garden)

1 egg, beaten (from Farmer Kim)

3 cups cooked brown rice

Directions

Mix together the soy sauce, red wine vinegar, honey and tomato.  Taste and adjust if necessary. Set aside.

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Heat 1 Tbsp oil in a large skillet or wok over high heat. Add garlic and cook about 30 seconds, then add in the asparagus, broccoli, carrots, celery and onion. Stir fry for 3 – 4 minutes. Add bok choy, stir fry for 1 minute.

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Stir in sauce mixture and cook for 1 more minute.  Remove to a bowl.

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Place the other Tbsp of oil in the pan and heat over medium high heat. Add the egg and stir until just cooked.  Add the rice and stir fry for 2 – 3 minutes.

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Add the vegetables back in and stir until heated through.

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Serve and enjoy!

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Serves 3 – 4.                 

Categories: Asparagus, Broccoli, Carrot, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: , | 1 Comment

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