My Sweet Marie

Posts Tagged ‘carrots

Now say that title ten times real fast! Here’s a terrific recipe for veggies that will impress the eyes and the tummy! I love roasted veggies in the fall and with the root veggies in abundance, why not? Here’s how:

Ingredients:

  • 2-3 carrots peeled and cut into crudités
  • 1 small turnip chopped into large dice
  • 2-4 beets (pre-cook and peel, 1/4 them)
  • squash cut into large chunks
  • 2-3 parsnips, peeled and chopped
  • 4-5 cloves garlic chopped
  • 1 small red onion sliced
  • 2 tbsp. olive oil (or more if you like)
  • 2 tbsp. olive oil
  • 1-2 tbsp. maple syrup
  • herbes de provence **

Directions:

  1. Pre-cook your beets either by roasting in the oven or boiling. Peel them and cut into 1/4’s.
  2.  Prep your other veggies and place in large bowl. Toss with most of the oil, spices and vinegar, save a bit of each for the beets.
  3. Toss the cooked beets with the rest of oil,spices and vinegar. Keep separate from the other veggies.
  4. On a parchment lined tray spread the veggies out. Put the beets at one end to keep them from bleeding into your other veggies.
  5. Drizzle the syrup over all the veggies.
  6. Roast uncovered at 375 for an hour or till fork tender.
  7. Enjoy as a side dish to chicken, fish, beef or pork!
  8. ** other spices can be subbed like curry or cumin, any variety.

I’m sure many of you have done veggies on the grill but have you done them in parchment paper? Try that next time and let me know how you make out! You can do a variety of veg or just one or two, here are some that I like and here’s how I do it:

Ingredients:

  • carrots sliced, julienned or chunks
  • asparagus
  • zucchini in chunks or large slices
  • celery
  • onion of any sort(leek, pearl, spanish, red onion or sweet onion)
  • beets ( cut in large dice)
  • turnips
  • broccoli
  • cauliflower
  • green or yellow beans
  • peppers, red,yellow or orange
  • Brussel sprouts
  • salt and pepper to taste
  • 1-2 tbsp of olive oil

Directions:

  1. In a large bowl mix all your veggies with the olive oil or oil of choice.
  2. Now on a large piece of parchment, place the veggies and wrap in a packet/envelope type package. Now wrap that packet in a foil package!
  3. The parchment keeps the veggies a bit crispy rather then soggy! Also the foil won’t be leeching into your food!
  4. Enjoy!

Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!

Ingredients:

  • broccoli cut into florets (1 head)
  • 1 med onion cut into large dice or sliced
  • 4-5 cloves garlic chopped
  • 1-2 carrots sliced thick
  • 1 beet peeled and cubed
  • 1/2 head cauliflower
  • 2 cups cabagge chopped (red or green)
  • 1 zucch cut sliced thick or half moons
  • mushrooms sliced thick
  • 2-4 tbsp. olive oil
  • 3 oz goat’s cheese optional
  • 2 tbps balsamic vinegar

Directions:

  1. Prep all your veggies and toss in a large bowl.
  2. Toss with the olive oil and lay flat on parchment covered trays.
  3. Roast at 375 for 1 hour or till desired tenderness.
  4. If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
  5. Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
  6. Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!

I like to make my own chicken broth for a few reasons, first, it’s healthier and second I know what is going in it! I like to take short cuts and because it cooks while I am sleeping or at work, it feels like a short cut! It can be changed to beef or turkey broth just as easily too! Here’s how:

Ingredients:

  • 3 or 4 lbs of chicken bones (beef,pork or turkey will work too)
  • 12-15 cups water and/or 2 cups wine
  • 1 onion, washed and roughly chopped, don’t peel!
  • 2 stalks of celery, washed and roughly chopped
  • 3-4 cloves of garlic,, washed and roughly chopped
  • 3 carrots, washed but don’t peel, chop roughly also
  • thyme, salt and pepper
  • any other veggie you want, greens(kale, spinach) would good too!

Directions:

  1. It is not important to chop the veggies all pretty as you will not likely be using them in the soup,they are there for taste and colour, that’s it!
  2. Put your bones in the bottom of crock pot, add all your veggies and spices.
  3. cover with water, you could use some wine here if you’d like (white for chicken, red for beef)
  4. Put on high and let cook overnight.
  5. In the morning, strain out all the veggies and bones. Chill it.
  6. Now, you can puree the veggies if you’d like so as not to waste and add it to your soup or if you have a dog, it’s a healthy meal for them!
  7. Use this broth in any recipe calling for broth. I usually bag it into freezer bags (2 cups) once it’s cooled and store in the freezer and use up as I need it.
  8. ** I buy my chicken bones and beef bones at the Asian market, cheap! they bone whole chickens and save the bones, works for me! You can also use carcasses from chickens, turkeys, chicken legs, thighs, etc or even the meat itself, doesn’t have to be just bones. If you want to use a pkg of chicken, go for it, it’ll be tasty for sure!

It’s that time of year where I cook up a storm in preparation for the upcoming holiday season. I make my Christmas cake, my pepper jelly and sometime my antipasto. The antipasto is awesome for when you get that unexpected company and you have nothing to feed them, you just go in the cupboard or fridge, pull out the antipasto and grab a few crackers and ta-da, instant appetizer. It also makes a great gift for those hard to buy folks! Here’s what you need to do:

Ingredients:

  • 1 Spanish onion chopped finely
  • 3 cans chopped mushrooms, drained
  • 500 grams of cut green beans, chopped small
  • 2 x 13oz jars pickled onions, chopped
  • 48 oz jar of sweet mixed pickles chopped
  • 16 oz can/jar of black or green olives
  • 500 grams of cauliflowerettes (I use frozen, easy to chop too!)
  • 4 x 6oz cans of tuna, drained
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 3 large carrots chopped
  • 28 oz tin of diced tomatoes
  • 1 cup olive oil
  • 48 oz bottle of ketchup
  • 300g bag of frozen mini shrimp or canned

Directions:

  1. Put all ingredients except tuna and shrimp, into a large pot.
  2. boil for 30 minutes, stirring often.
  3. Add the fish in.
  4. Stir and simmer another 30 minutes.
  5. Pour into hot jars with sterile lids.
  6. Store in a cool dark place!
  7. enjoy as an appetizer with crackers, baguettes etc.
  8. give as a gift for the hostess too!
  9. You can do less mushrooms and more olives if that’s your thing!

 

 

 

Here’s a healthy way of eating fries without the guilt! Try it, you’ll like it!

Ingredients:

  • 4 medium carrots, cut into 1/2″ sticks
  • 1 small rutabaga, also peeled and cut into 2″ sticks
  • 2-3 tbsp olive oil
  • sea salt
  • fresh ground pepper

Directions:

  1. Heat oven to 350.
  2. Toss veggies with oil,salt and pepper.
  3. roast on a baking sheet for 20-25 minutes tossing once.
  4. Be sure to lay them out flat and not stacked if you like them crispy.
  5. This makes 6-8 servings.

If its got coconut milk in it, I am all over it! Coconut milk long thought to be bad for you is now being touted to help lose weight, great for the heart, immune system booster and it’s great for the skin and hair! Those are all great reasons to eat/drink it but for me it’s all about  not being able to have dairy milk! The benefits are well….just a bonus to me! So if you’ve not had coconut milk in a curry or stir fry, get on the band wagon, it’s delicious and healthy! Here’s a recipe share with me from Nancy a buddy at the gym!

Ingredients:

  • 2 tbsp butter or veg oil
  •  2 onions diced
  • 2 cloves of garlic minced
  • 1 tbsp minced ginger
  • 2 tsp curry powder
  • 6 large carrots, peeled and chopped
  • 3 cups chicken broth
  • 1 can coconut milk
  • juice of one lime
  • salt and pepper to taste
  • cilantro for garnish
  • toasted coconut for garnish
  • ** for a Thai curry add 1 tsp curry paste

Directions:

  1. In large dutch oven or sauce pan, cook the onions,garlic and ginger in the butter until soft.
  2. Add the carrots and stock, bring to a simmer. Cook for 20-30 minutes or until carrots are tender.
  3. Using an immersion blender (or the zoomer in my home), puree until smooth.
  4. Return to the saucepan and add the milk,curry and lime juice reheating gently. season with salt and pepper.
  5. divide soup into bowls and garnish with a bit of cilantro and toasted coconut.
  6. For a vegetarian option, use a veg. broth rather than a chicken broth.
  7. for a Thai version use curry paste to heat it up a bit!