Posts Tagged ‘carrots’

Raw Kale Beet Carrot and Pomegranate Salad Recipe

Thursday, December 29th, 2011

This seasonal combination of raw kale, beet, carrot and some pomegranate seeds is a great start to the new year and antidote to the excess of the holiday season.

After 3 turkey dinners and a truly obscene amount of baking and chocolate I need some green leafy vegetables in my life stat.

For the Salad

2 carrots

3 beets

a bunch of kale

half a pomegranate’s seeds

2 avocados

Grate your raw carrots and beets.  I cut off the ends and use the food processor but you could grate them by hand.

Tear kale into bit sized pieces. Now for the fun part; massaging your kale with avocado. This is what makes this salad so delicious.  With clean hands take two avocados and much them into the torn up kale covering each piece.

Combine the avocado massaged kale with the beets, carrots and pomegranate seeds. Toss as evenly as possible.

Dressing

1/2 cup olive oil

1/4 cup apple cider vinegar

1 tablespoon lemon juice

1 tablespoon dijon mustard

1 scant teaspoon of salt

Pour on your dressing and toss again.  Delicious and a nice break from the gravy train.

Moosewood Vegetable Soup with Extra Mushrooms and Alphabets

Wednesday, November 2nd, 2011

Mmm Moosewood.  Mollie Katzen’s Classic cookbooks are all well worn around these parts.  I’ve mentioned them here before, but somehow forgot to share our favourite soup during last year’s soup swap recipe posts.  

The Moosewood Vegetable Soup from The Enchanted Broccoli Forest
and it’s many variations are a regular part of our fall meals around here.  There’s a big pot of it boiling on the stove right now for our dinner so there’s no time like the present to share this classic.


As the title suggests, this is a basic vegetable soup recipe with  bunch of great suggestions on how to mix it up.  This is our favourite way to make it, with a gazillion mushrooms and a rainbow of carrots, but it changes seasonally.

Boil together until the potatoes are just tender:

4 cups vegetable stock
1 large potato sliced thinly
a dash of sea salt



Next you’ll need


2 1 1 1 1tablespoons of butter
1 tablespoon of olive oil
1 large white or yellow onion chopped
1 large clove of garlic crushed
1 teaspoon of salt
4 carrots, we use a mix of orange and purple carrots
a handful of button mushrooms
a bunch of enoki mushrooms
1/2 teaspoon each; thyme, savoury, marjoram, basil
freshly ground pepper to taste

Heat a heavy skillet, add butter, olive oil, onions, garlic and salt and sauté on medium heat for 5 minutes or until onions clear. Add the remaining finely sliced vegetables and herbs.  Continue stirring for 8-10 minutes.  Add the skillet full to your pot of stock and potatoes. Simmer for another 20-30 minutes.


Before serving we add little italian soup noodles, especially the alphabet ones.  This is how my mother made it and now how we make it for our family. 
You need to cook the noodles separately or else its a big mess.  So cook one cup of soup noodles until al dente. Drain, rinse and put them in the bowls.  Serve the soup on top of the noodles, mix gentle and enjoy.

We’re sending some over to a some friends with new babies, so we send the noodles separately with the instructions written on the lid of the jar.
Now I’m off to eat some.  I can’t wait for a reasonable dinner hour.

Cubit’s Organics’ Roasted Carrots and Beets with Mint and Feta

Monday, October 10th, 2011

The combination of sandy soil and full sun means that we are able to grow really nice root vegetables in our front yard here in Toronto.  When we’re not growing for seed, we just grow all the different types and colours mixed up so what you pick is a surprise; A striped beet or a purple carrot? Who knows.


Our two year old daughter has taken to announcing that she needs a carrot and then heads to the front door to go get one from the garden.  I can’t help but oblige and let her pick a few whether I was planning on having them for dinner or not.

This is really so easy that it hardly qualifies as a recipe but it’s simply too delicious to keep to myself.  We bringing carrots to my mother’s every year for Thanksgiving dinner and will continue the tradition this Sunday.

1. Send the two year old out into the yard to pick some different coloured carrots and beets. Going to the farmers market to get some heirloom root veggies will also suffice.


2. Preheat your oven to 425.
Wash your carrots and beets. I cut the greens off but leave a little at the top just because I think it looks good.  I cut the really long tails off the beets because they will burn otherwise and then cut them all in half length wise.


3. Coat everything in olive oil, add a little sea salt.  Then roast them in the oven at 425 for 40 minutes.


4. Let everything cool down for a few minutes, then crumble feta cheese on to your veggies and add a hardy handful of mint leaves. Toss and serve out of your favorite vintage bowl.  I think they look nice in this plaid one.


These are tasty when hot but are also great as a room temperature salad so there’s no hurry to get everything done at the right time. 

5. Give thanks for the vegetable gardens and the small children that tend to them.

project365: week thirty seven September 17th, 2011 – September 23rd, 2011

Saturday, September 24th, 2011
Whoa! Week 37 of project 365 and the blog has been going strong for a whole year.  Thanks everyone!
September 17th, 2011 Self Portrait while Apple Picking! (this print is now available in my shop)

 September 18th, 2011 Golden Swiss Chard at the farm. (this print is also available for purchase).

 September 19th, 2011 Back in the city enjoying a drink in a bar.

 September 20th, 2011 Spent my birthday taking pictures of apples and pears.

 September 21st, 2011 Hydrangeas from the garden dried for Becca’s bedroom.

 September 22nd, 2011 Beans from the garden for dinner.

September 23rd, 2011 Beetscarrots and mint from the garden for dinner.

Soup Swap Recipe: Poppy’s Curried Carrot & Apple Soup

Thursday, January 27th, 2011

So many good soups!  I am actually eating this one as I type this great veggie soup recipe out for you.
Rebecca too, but her’s has some brown rice baby cereal mixed into it to make it easier to eat.

Poppy’s Curried Carrot & Apple Soup

2 tsp sunflower oil
1tbsp curry powder
11/4lb (500g) chopped carrots
1 large chopped onion
1 large chopped apple
4 cups (1L) vegetable stock
salt & pepper
chopped parsley

Heat oil in a large, heavy pan and gently fry curry powder for 2-3 minutes.

Add chopped carrots, onion, and apple.  Stir until well coated with the curry powder, then cover the pan.

Cook over low heat for 15-20 minutes, until softened.

Spoon the vegetables into food processor or blender.  Add half the stock and blend until smooth.

Return to pan and pour in remaining stock.  Bring soup to a boil and adjust seasoning to taste.  Garnish with parsley.

So Delicious!