Ingredients
0 Comments
This recipe is adapted from a Bobby Flay original.
Ingredients
Ingredients
1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 teaspoons peeled, finely grated, fresh ginger root 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground turmeric Pinch ground cayenne pepper 1 1/2 pounds carrots (5 large), scrubbed well, cut into 1/4-inch thick coins 4 cups low-sodium chicken broth 1 cup low-fat coconut milk 2 teaspoons honey or maple syrup Preparation
Serving size: about 1 1/2 cups Ingredients
Ingredients
2 tablespoons butter 1 large onion, chopped 4 cloves garlic, minced 2 large potatoes, peeled and cubed 2 carrots, chopped 2 (14.5 ounce) cans chicken broth (substitute vegetable if you wish) 1 head cauliflower, chopped 1 cup milk 1 teaspoon salt ½ teaspoon ground black pepper ⅛ teaspoon ground nutmeg 1 tablespoon dry sherry (optional) 1 tablespoon chopped fresh parsley or scallions Preparation 1. In a large pot over medium heat, melt butter. Stir in onion and garlic and cook until onion is translucent, about 5 minutes. Stir in potatoes and carrots and cook 5 minutes more. Pour in broth and bring to a boil. Stir in cauliflower, cover, reduce heat and simmer until vegetables are tender, 10 to 20 minutes. Remove from heat. 2. Puree in batches in a blender or food processor, or in the pot using an immersion blender. Return to low heat and stir in milk, salt, pepper, nutmeg and sherry. Heat through. Serve garnished with parsley or scallions. Ingredients
2 medium carrots, sliced (1 cup) 1 tablespoon butter or margarine 1 medium apple, cut into thin wedges 2 tablespoons real maple syrup 1/4 teaspoon ground cardamom Directions
Bring the elegant taste of France into your own home in under 30 minutes with this easy and delicious Rissoles recipe! A rissole (from Latin russeolus, meaning reddish, via French in which "rissoler" means "to redden") is a small patty enclosed in pastry, or rolled in breadcrumbs, usually baked or deep fried. Like a little meatloaf with the filling having savory ingredients. This one features zucchini, oregano and garlic.
Ingredients • 1 small brown onion • 1/2 cup panko breadcrumbs (or normal) • 1 pound ground beef • 1 small zucchini • 1 small carrot • 1 egg • 1 large garlic clove, minced • 1/2 teaspoon dried thyme • 1/2 teaspoon oregano (or other herbs of choice) • 1/2 teaspoon each of salt and pepper • 2 teaspoons Worcestershire Sauce • 1-2 tablespoons oil • Ketchup Directions
Ingredients
1 red onion 1 ½ Tablespoons dijon mustard 2 Tablespoons white wine vinegar 1 Tablespoon capers 1/3 cup olive oil 1 lb. Carrots 2 celery stalks ¼ cup chopped dill Directions
Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage.  Serves: 4
2 tablespoons olive oil 1 tablespoon butter 8 bone-in chicken thighs ½ teaspoon salt ½ teaspoon freshly ground pepper 2 medium leeks, white & pale green sliced 10 to 12 oz. shitake mushrooms, sliced 2 large carrots, diced 2 stalks celery, diced 4 cups chicken broth 1 cup whole milk, room temperature 4 sprigs Italian parsley 4 sprigs thyme 1 tablespoon flour ¼ cup parsley, shredded 4 cups cooked black barley
 Serves: 4-6
6 to 10 heirloom carrots, peeled and quartered into similar sized pieces ¼ to ⅓ cup extra-virgin olive oil ¼ cup pure maple syrup ⅛ teaspoon freshly grated nutmeg 1 tablespoon minced fresh ginger Salt and freshly ground black pepper
Advanced Prep: The roasted vegetables can be kept at room temperature for up to two hours before serving. NOTE: This recipe works beautifully with parsnips too.  Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces 8 to 10 cups chicken or vegetable broth 1 teaspoon 5 spice powder 1 teaspoon curry powder 2 tablespoons minced ginger 2 – 2½ cups unsweetened coconut milk ½ teaspoon sea salt ½ cup shredded cilantro, plus 16 whole leaves
 Serves: 8 to 10
6 – 10 parsley stems 3 thyme sprigs 2 bay leaves 3 cloves 2 tablespoons olive oil 3 medium – 5 small leeks, thinly sliced 4 pounds trimmed boneless lamb shoulder, cut into 1 ½ -inch cubes 1 qt chicken broth 3 heirloom carrots, quartered lengthwise and crosswise thickly 3 parsnips, quartered lengthwise and crosswise thickly ½ teaspoon salt Freshly ground pepper 3 tablespoons unsalted butter, softened 3 tablespoon all-purpose flour ½ cup heavy cream, room temperature ¼ cup shredded parsley
 Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed 3 small to medium parsnips, scrubbed Kosher salt 1 tablespoon poppy seeds ¼ cup extra-virgin olive oil 2 medium garlic cloves, smashed and peeled 2 star anise pods ¼ cup lemon juice, plus more as needed 1 teaspoon white sugar, plus more as needed ½ cup lightly packed fresh Italian parsley, shredded
 Serves 6 to 7
3 to 4 cups leftover baked or roasted potatoes, cubed 4 to 6 cups chicken or vegetable broth 2 tablespoons olive oil 1 large onion, chopped 3 stalks celery, chopped 3 medium carrots, cut into ¼ inch rounds 2 to 3 cups leftover smokey baked ham, chopped 4 tablespoons shredded cheddar cheese Directions
 Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Makes one 11” tart
1 prepared Lemon Pepper Pie Crust (see recipe below) 1 large onion, about 8 oz., thinly sliced 4 oz. salted butter 2 tablespoons olive oil 1 cup carrots, julienned ¾ cup leeks, julienned ½ cup shitake mushroom, thinly sliced 1¼ cup zucchini, julienned 1 scant tablespoon, all purpose flour ¾ cup 2% fat milk, room temperature ½ heaping cup crème fraiĉhe 1 large egg 1 teaspoon Dijon mustard ½ teaspoon thyme leaves 7 to 7.5 oz. goat cheese, preferably in log form
LEMON PEPPER PIE CRUST Makes 1 -11” crust 1¼ cup all-purpose flour 10 tablespoons sweet butter, diced and cold 1 large egg, slightly beaten Juice of 1 lemon Zest of one lemon ¼ teaspoon salt ½ teaspoon freshly ground black pepper
 Serves: 10 to 12
1 large Butternut squash, approximately 3 lbs., split lengthwise and scraped clean 1½ teaspoon Kosher salt 1 tablespoon honey 2 medium onions, diced 1 head of garlic, each clove peeled, but whole 1 stick butter (1/2 cup) 2 tablespoons minced rosemary 5 medium carrots, coarsely chopped 1½ to 2 quarts of chicken or vegetable broth ½ teaspoon Hungarian paprika ½ teaspoon pepper ¼ teaspoon nutmeg 3 cups corn kernels ½ cup (4 oz.) sour cream 2 tablespoons minced Italian parsley
 Serves 8 to 10 INGREDIENTS BROTH Leftover beef bones 10 – 12 cups water, previously made beef broth, or store bought beef broth 2 large carrots, cut in quarters 1 large onions, sliced 2 or 3 small potatoes, unpeeled and quartered 3 or 4 sprigs of whole Italian parsley 1 whole bay leaf 8 to 10 peppercorns 2 to 3 thyme sprigs Salt & pepper to taste SOUP 10 – 12 cups broth (see above) 1 cup diced carrots ½ cup diced celery 3 medium leeks, cleaned and thinly sliced ½ lb. shitake mushrooms, chopped ½ lb. cooked beef, chopped 10 oz. Udon or other flat long noodles, cooked, rinsed in cold water. 1 cup snowpeas sliced on the diagonal PREPARATION
BROTH:
SOUP:
 Serves: 6
4 cups cubed roots (beets, carrots, parsnips, etc.) 1 – 1½ lb. wide Lo Mein noodles or fettuccini 2 tablespoons Asian chili oil 1 large head of bok choy, washed and cut or torn into strips 24 to 30 large raw shrimp, shelled and deveined 4 scallions, sliced thinly on a diagonal 2 tablespoons minced fresh ginger 1 large clove garlic, pressed or minced ½ cup dry white wine ½ cup chicken or vegetable broth 1 cup cilantro leaves
*A few other Chinese inventions Wooden coffins 5,000 BC Silk 3,000 BC Written language 1,000 BC Crossbow 500 BC Paper 200 BC Ice cream of snow 200 BC Tea drinking 100 BC Compass 300 AD Toilet paper 600 AD Government printed money 700 AD Eyeglasses 1,000 AD Moveable type printing 1,040 AD  Serves 4 to 6
1 pound small heirloom carrots, washed and trimmed ⅓ cup Connecticut maple syrup 1 tablespoon olive oil 1 tablespoon freshly ground black pepper ½ teaspoon salt 3 tablespoons fresh orange juice 2 tablespoons orange zest 1. Preheat oven to 350º. 2. Put the syrup, olive oil, pepper, salt, juice and a teaspoon of the zest into a heavy-duty re-sealable plastic bag and mix thoroughly. 3. Add the carrots and allow them to sit for 30 minutes. 4. Place the entire contents of the bag into an oven-proof baking dish and roast for 40 to 50 minutes. The timing is dependent on the carrot size, so test toward the end. They should be tender throughout. 5. Remove dish from the oven and sprinkle with the remaining zest. Serve. Recipe by Anna Gill
Makes 8 servings 2 tablespoons extra-virgin olive oil 1 pound carrots (about 4 large), peeled, cut into 3 x ¼ x ¼ -inch sticks 1 pound large parsnips, peeled, halved lengthwise, cored, cut into 3x1/4x1/4-inch sticks Coarse kosher salt 2 tablespoons (¼ stick) butter 1 tablespoon chopped fresh rosemary 1 ½ tablespoons honey (such as heather, chestnut, or wildflower) 1. Heat oil in large skillet over medium-high heat. 2. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. 3. Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. 4. Season to taste with more salt and pepper, if desired. ADVANCE PREP: Can be made through step 2 one day ahead. Cover and chill. NOTE: Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, sauté them for a minute or two to soften slightly before adding the parsnips. |