Archive for the ‘carrots’ Category

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roasted sweet potato and middle eastern couscous salad

May 30, 2018

This combination of orange carrots with tahini drizzle and a simple pasta salad is surprisingly good.

roastable vegetables like carrots, sweet potatoes, whole cloves of garlic, etc.
1.5 cups stock or broth
1/2 t cinnamon or middle eastern spice blend
1/2 onion, chopped
1 cup middle eastern/israeli style couscous (it’s bigger than regular couscous!)
olive oil
fresh cilantro or chives (optional)
orange juice (optional)
salt and pepper
dressing (i recommend a simple lemon vinaigrette or a tahini lemon sauce)

If you have oj in the house, you can drip a bit over the veggies. Otherwise, just cut into chunks, or leave whole if small veggies, like whole garlic cloves. Toss in olive oil and roast on 425 til sweet and soft. Cool and chop into bite-sized chunks.

In a pot, caramelize half an onion in olive oil. Add cinnamon and stock, lower to a simmer, and cook for about 15 minutes (don’t overcook!!! they will turn to mush!)

In a big bowl, combine all the couscous, veggies, herbs, and dressing, with salt and pepper to taste. Chill and serve.

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salad recipe by friedsig and tahini sauce by syrian foodie

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Not bad! I didn’t finish the whole recipe, so I might cut it down next time. Not a bad way to add some veggies to your Israeli / middle Eastern style couscous! Make sure you love the dressing to give this the sour kick it needs!

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moroccan roasted vegetable soup

March 14, 2018

just adding this one ingredient (ras-el-hanout – a moroccan spice blend that’s complex and amazing) to a basic roasted vegetable soup is a total game-changer.

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roast one full cookie sheet of chopped veggies (I did carrots, parsnips, sweet potatoes, red potatoes, whole cloves of garlic, and butternut squash) coated in olive oil

roast an onion, too, or chop it raw and saute it in a soup pot or dutch oven.

when soft, add the roasted veggie chunks and a bunch of stock or broth of some kind, whatever you have in the house. also add ras-el-hanout to taste. the original recipe calls for a tablespoon, but my blend is very spicy with tons of cayenne, and barely a teaspoonful was enough.

when everything is totally soft, after simmering for a while, blend the soup and serve.

you can top with plain yogurt, and/or fresh mint.

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adapted by friedsig from the bbc

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almost exactly the same as the vegetable soup i normally make, but the simple addition of ras el hanout makes it taste totally new again. if you’re bored of the same old veggie soup you always make, definitely give this a try! i always make curried red lentil and squash soup, but coconut milk is getting really pricey, and this is a great alternative!

this is one of my newest vegan soup favorites. i will 100% be making this again soon.

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carrot stew (qorma-e-zardak)

January 6, 2017

super simple and healthy stew from afghanistan. this recipe comes from the book afghan food and cookery by helen saberi.

8 oz split yellow peas
2 medium onions, peeled and finely chopped
1/4 c veg oil
1 lb carrots, peeled and diced
2 tomatoes
1 tsp turmeric
1 clove garlic, peeled and crushed
1/4 c sugar
salt and black pepper
1 tsp vinegar

soak the peas in a little warm water for a half hour or so before cooking.

fry the chopped onion gently in the oil until golden brown and soft. drain the peas and add to the onion. now add enough water to cover and bring to a boil. add the other ingredients, adjusting sugar to taste. stir well and cook slowly, stirring from time to time, until the carrots and split peas are cooked, adding extra water if the stew becomes too dry.

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from the book afghan food and cookery by helen saberi

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raw fennel carrot orange salad

August 2, 2016

 

Thinly sliced fennel
Grated carrots
Orange juice
Extra virgin olive oil
Apple cider vinegar
Fresh tarragon
A little salt and lots of pepper

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salad by the local co-op

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roasted cauliflower and carrot soup

May 29, 2016

1 tablespoon coriander seeds
2 tablespoons extra-virgin olive oil, more for serving
1 large white onion, peeled and diced (2 cups)
2 large garlic cloves, finely chopped
5 medium carrots (1 pound), cut into 1/2-inch pieces (2 cups)
1 ½ teaspoons kosher salt, more as needed
3 tablespoons white miso (less for more powerful miso – i did about 2 T red miso)
1 small (or half of a large) head cauliflower, trimmed and cut into florets
½ teaspoon lemon zest
2 tablespoons lemon juice, more to taste

toast coriander seeds (dry pan, medium heat) 2-3 min. coarsely crush in mortar and pestle.
roast cauliflower and carrots on 425.
add oil to pan, caramelize onion, add garlic.
add veggies, coriander, salt, and 6 c water. simmer fifteen minutes.
remove soup from heat, blend, and stir in lemon zest and juice just before serving. top with cayenne or hot sauce, and maybe a little heavy cream.

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or (their version)

In a large, dry pot over medium heat, toast coriander seeds until fragrant and dark golden-brown, 2 to 3 minutes. Transfer to a mortar and pestle and coarsely crush.
Return the pot to medium heat. Add the oil and heat until warm. Stir in onion; cook, stirring occasionally, until soft and lightly colored, 7 to 10 minutes. Stir in garlic and cook 1 minute.
Add carrots, crushed coriander, salt and 6 cups water to the pot. Stir in the miso until it dissolves. Bring mixture to a simmer and cook, uncovered, 5 minutes. Stir in cauliflower and cook, covered, over medium-low heat until the vegetables are very tender, about 10 minutes.
Remove the soup from the heat. Using an immersion blender, purée the soup until smooth. (Alternatively, you can let soup cool slightly then purée it in batches in a food processor or blender.) If necessary, return the puréed soup to the heat to warm through. Stir in the lemon zest and juice just before serving. Drizzle with oil and sprinkle with chile, sea salt and cilantro leaves.

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modified from the new york times

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solidly decent soup. i have been on a curried red lentil, squash, and coconut soup kick lately, so this tastes surprisingly simple. i roasted the cauliflower and served it with a little hot sauce. i recommend it.

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orange carrots with tahini drizzle

November 26, 2013

I’m combining all the great ideas I’ve seen for carrots lately into two recipes – a longer “orange carrot” preparation first, and then the super-quick version I’ve been making, which isn’t orangey, but is absolutely amazing and doesn’t lack for anything.

+ ORANGE CARROTS WITH TAHINI DRIZZLE +

Roast carrots until nearly done. (You can steam or boil them if you have to!)

In a heavy-bottomed pan or pot, melt butter, coconut oil, or walnut oil over medium. Wait until the pan is hot. Add carrots.

Squeeze the juice from one orange on top. Add a tiny bit of lemon juice. Stir often, turning heat to medium-low. Cook a few minutes before adding a drizzle of maple syrup or honey (or a tablespoon or two.) Add a pinch of salt and pepper (bet this’d be good with a little cayenne.) Cook 4-5 mins, stirring often.

Seperately, mix up the tahini sauce. Add equal parts tahini and maple syrup with a little water.

Serve, with tahini sauce drizzled over carrots.

If this sounds too sweet for you, skip the maple syrup in the tahini sauce and make a sugar-free traditional Lebanese tahini sauce!

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recipe adapted by friedsig

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+QUICK ROASTED CARROTS WITH TAHINI DRIZZLE+

HIGHLY RECOMMENDED. Best breakfast I’ve had in a month. Tahini goes amazingly with carrots. Here’s a simpler, faster version that’s just as great.

Paint carrots with olive oil and roast at 400 til tips become browned

Mix dipping sauce separately. Add 2 tablespoons each of tahini and yogurt to a bowl and stir. If you like sweet, add just a bit of maple syrup or hickory syrup. Otherwise, just add a pinch of salt.

Drizzle over carrots, or – if you’re hungry for breakfast like I was – just dunk the carrots in the sauce.

This could easily go from a side to a hearty lunch if the roasted carrots were sliced and tossed with chickpeas and greens.

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update February 2016

after having made this 5+ times last month, moved this recipe to “favorites