Thursday, December 04, 2008
Pig Soup
We had some leftover pork, so I chopped it up and added it to a simple veggie/bean soup.
-1 onion, diced
-4 large carrots, peeled and sliced
-8 stalks celery, diced
-5 cans chicken broth
-1 lb leftover roasted pork
-4 large carrots, peeled and sliced
-8 stalks celery, diced
-5 cans chicken broth
-1 lb leftover roasted pork
-pepper to taste
Sautee the veggies in some olive oil in a deep pot until beginning to color. Add the stock and bring to a boil. Reduce to a simmer and add all the other ingredients. Simmer for about an hour, until the beans are tender.
Labels: beans, carrot, homemade, pork, soup
Thursday, August 14, 2008
Roasted Chicken Thighs with Cumin Spiced Quinoa
This was a pretty hands-off meal, which is nice for a weeknight.
-8 chicken thighs
-3 carrots, diced
-4 zucchini, diced
-1 cup quinoa
-salt and pepper to taste
-2 ts cumin
-1 ts paprika
Layer diced veggies in a 9x13 pan and then nestle the chicken thighs in the veggies. Season with salt and pepper. Bake on 375 for about 4 minutes, until chicken is done and veggies are tender. While the chicken and veggies are cooking, boil the quinoa until tender, then drain. Season with salt, pepper, paprika and cumin, then stir in the cooked veggies.
Labels: carrot, chicken, dinner recipes, homemade, quinoa, zuchinni
Saturday, August 09, 2008
Summer BBQ
We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
Sliders
Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.
Black Bean Salad
This was a nice side for our meaty sliders.
-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper
Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.
Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.
-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper
Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.
Labels: black beans, burger, cabbage, carrot, corn, cucumber, homemade, salad, tomatos
Tuesday, August 05, 2008
Oxtail Stew
Hearty Oxtail Stew
This was meaty, not too gamey and very filling.
-3 lbs oxtails
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
-1 onion, diced
-6 large carrots, peeled and cut into chunks
-3 turnips, peeled and cut into chunks
-1 can chickpeas, drained
-1/2 cup brown rice
-1 bunch turnip greens, diced
-2 cans diced tomatoes
-water to cover
-1 tb turmeric
-1 tb fenugreek powder
-salt and pepper to taste
Brown the oxtail in a deep pot. Add the onions, carrots and turnips and cook for a few minutes. Add the spices and stir to combine. Add everything else. Bring to a boil. Reduce to a simmer and simmer, uncovered, for about 2 hours.
Labels: carrot, chickpeas, dinner recipes, homemade, oxtail, rice, stew, tomatos, turnip, turnip greens
Tuesday, May 27, 2008
Ground Meat Curry with Roasted Root Veggies in a Cilantro Pesto
Although this curry recipe calls for ground beef, we made it with ground turkey, to make it a bit healthier. Click here for the recipe for the root veggies with cilantro pesto.Ground Meat Curry
-1 lb ground turkey
-2 onions, pureed
-2 cans tomatoes, pureed
-1 can coconut milk
-salt and pepper to taste
-1 1/2 tb cumin
-1 tsp turmeric
-1 tsp cayenne
-3 tb oil
Heat the oil and add the onions and sautee until browned. Add the tomatoes and spices and sautee for a few more minutes. Add the turkey and the coconut milk and cook until the meat it cooked and the the mixture is the desired consistency.
Labels: carrot, dinner recipes, homemade, turkey, turnip
Saturday, May 10, 2008
Vij's Lambchops and Roasted Carrot and Turnip Salad with Cilantro Pesto
Vij's Lamb Popsicles in Turmeric Cream Sauce
After many, many attempts, Alexis has finally perfected this sauce. Last time it didn't break, which was a relief, but this time the consistency was perfect. This sauce involves lots of patience, the substitution of half and half for cream and a spoonful of cornstarch. Click here for the recipe.
Roasted Carrot and Turnip Salad in Cilantro Pesto
This salad was served room temperature and was hearty and bright at the same time.
-8 carrots, peeled and chopped
-5 baby turnips, cut in eighths
-1 bunch cilantro
-juice of 1 lime
-1 handful pine nuts
-2 cloves garlic
-salt to taste
Roast the carrots and turnips on 375 until fork tender. Set aside to cool. Puree the remaining ingredients until a paste forms. When the veggies are cool, toss them in the cilantro pesto.
Labels: carrot, dinner recipes, homemade, Indian, lamb, turnip
Tuesday, April 22, 2008
Mediterranean Halibut with Roasted Root Veggies
Anything you can roast in the ovens allows for a very hands-off cooking experience that is perfect for a weeknight. In this case, both dishes were baked at the same temperature, for different amounts of time. Additionally, roasting brings out the natural sweetness in root veggies and, thus, they require little adornment when cooked this way.
Roasted Root Veggies:
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
-5 carrots, peeled and roughly chopped
-5 baby turnips, roughly chopped
-2 parsnips, peeled and roughly chopped
Toss the veggies with a little olive oil and season with salt and pepper. Roast in a covered pan on 375 for about an hour, or until fork tender. Turn occasionally.
Mediterranean Halibut
-1 handful sun dried tomatoes, rehydrated and chopped
-1/2 cup pitted kalamata olives, chopped
-1/2 cup artichoke hearts, chopped
-1 1/2 lb filet of halibut
Season the halibut with salt and pepper. Mix the chopped veggies together and spread in a thick layer over the fish. Bake for about 15 minutes on 375, or until fish flakes with a fork.
Labels: carrot, dinner recipes, fish, halibut, homemade, parsnip, turnip
Monday, March 24, 2008
Beef Stew
Stew is a great way to use up lots of random ingredients in the fridge. We also got a great deal on some stew meat. This stew will last about a week in the fridge.
-3 lbs beef, cubed (tough cuts are fine)
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
Labels: beef, carrot, dinner recipes, homemade, squash, stew
Friday, March 21, 2008
Orange Roughy with Roasted Parsnips and Carrots
This is not a pretty picture but it was a tasty meal. This was the first week of the season for our CSA, Two Small Farms, and I was ridiculously excited about all my new veggies. Represented here are white, orange and red carrots, as well as parsnips and green garlic (which looks like scallions but tastes like garlic. Parsnips might just be my favorite underutilized root veggie. They are absolutely delicious when slow roasted.
Orange Roughy with Creamy Green Garlic Sauce
-4 filets orange roughy
-3 stalks green garlic, thinly sliced
-4 baby bell peppers, diced
-juice of 1/2 lemon
-1/4 cup mayo
-1/4 cup grated cheese
-salt and pepper to taste
Sautee the green garlic and bell peppers in a bit of olive oil until soft. Add the other ingredients, except the fish, and stir to combine. Place the filets in a glass baking dish and season with salt and pepper. Spread the sauce over the fish evenly and bake on 350 for about 15 minutes, or until the fish flakes easily with a fork.
Roasted Parsnips and Carrots
-3 parsnips, peeled and cubed
-8 carrots, peeled and cut in rounds
-salt and pepper to taste
-olive oil
Toss the veggies in a bit of olive oil and season liberally with salt and pepper. Roast in a covered pan for about an hour on 350.
-4 filets orange roughy
-3 stalks green garlic, thinly sliced
-4 baby bell peppers, diced
-juice of 1/2 lemon
-1/4 cup mayo
-1/4 cup grated cheese
-salt and pepper to taste
Sautee the green garlic and bell peppers in a bit of olive oil until soft. Add the other ingredients, except the fish, and stir to combine. Place the filets in a glass baking dish and season with salt and pepper. Spread the sauce over the fish evenly and bake on 350 for about 15 minutes, or until the fish flakes easily with a fork.
Roasted Parsnips and Carrots
-3 parsnips, peeled and cubed
-8 carrots, peeled and cut in rounds
-salt and pepper to taste
-olive oil
Toss the veggies in a bit of olive oil and season liberally with salt and pepper. Roast in a covered pan for about an hour on 350.
Labels: carrot, dinner recipes, fish, homemade, parsnip
Friday, February 22, 2008
Chicken (Kelp) Noodle Soup
A hearty chicken noodle soup packed with veggies and fiber-filled kelp noodles.
-4 zuchinni, thinly sliced
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
-1 onion, diced
-3 carrots, thinly sliced
-8 boneless, skinless chicken thighs, diced
-2 packs kelp noodles, chopped
-6 cans chicken broth
-salt and pepper taste
Sautee the veggies in a bit of oil until beginning to caramelize. Add the noodles and broth and bring to a boil. Simmer until veggies are tender, then add the diced chicken. Simmer a few more minutes and serve.
Labels: carrot, chicken, homemade, lunch recipes, soup
Monday, February 18, 2008
Indian Lamb Stew with Roasted Asparagus
The was one of Alexis' best creations recently. It's sometimes amaziing what you can come up with when you have ingredients in the fridge that need to be used up. This dish was luscious and tasty, hearty and complex, just delicious.
Indian Lamb Stew
-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Indian Lamb Stew-3 lb leg of lamb, cubed
-1 onion, diced
-8 carrots, peeled and rough chopped
-1 can chickpeas, drained
-1/4 cup brown rice
-4 cans diced tomatoes
-1 can coconut milk
-1 handful chopped cilantro
-4 cans chicken stock or water
-1 ts each: ground ginger, cumin, paprika, cayenne, cardamom, coriander, fennel, cinnamon, turmeric
-1 tb salt
Brown the lamb cubes in a bit of oil in a deep soup pot. Add the onion and carrot and 1/2 the spices and combine. Add the tomatoes, chickpeas, stock or water, rice and the rest of the spices. Bring to a boil, then reduce to a simmer and simmer for about 2 hours. Add the coconut milk and simmer for another hour, stirring occasionally. Add the cilantro and serve.
Labels: carrot, chickpeas, dinner recipes, homemade, lamb, soup, stew
Wednesday, January 02, 2008
Spicy Noodles and Ground Turkey with Pickled Salad
For some reason, the people in Alexis' life like salads without lettuce better than those with. This is a delicious mixture of crisp, baby cucumbers, pickled asparagus and marinated artichoke hearts in a balsamic vinegarette.
We had some veggies that were gonna go bad soon and so Alexis whipped up a quick and tasty meal.
-4 carrots, peeled and cut in large chunks
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
-2 large zucchini halved and cut in 1/2 inch slices
-1 lb ground turkey
-2 packages shirataki noodles, boiled and drained
-2 tb soy sauce
-3 tb black bean garlic sauce
-1 tb chili garlic sauce
-1/2 onion, thinly sliced
Sautee the onion in a bit of olive oil and the soy sauce. Add the turkey and brown. Add all of the other ingredients, stir to combine, then cover and simmer until veggies are tender, stirring every once in a while.
Labels: carrot, dinner recipes, shirataki noodles, turkey, zuchinni
Tuesday, December 25, 2007
Morrocan Christmas Dinner at Alexis' Parents' House
Every year Alexis' family chooses a different theme for Christmas dinner...and they spend all day cooking and drinking. The food always turns out delicious and this year was no different.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Homemade Bread (made by Alexis' dad) and Pan-fried Store-bought Naan
The Whole Meal
So colorful.
B'stilla
The picture above is before we dug into it with our fingers and the picture below is after. b'stilla is a classic Moroccan dish made of shredded chicken and egg layered in phyllo dough and sprinkled with powdered sugar. Alexis' mom made this version, but basically, you boil a chicken in a bunch of spices, including saffron. Then you pull the meat off and set aside. You reserve the cooking juices as stock and cook the beaten eggs in the broth and strain that. Then you mix together the chicken and egg mixture with more spices and layer it between sheets of phyllo that have been brushed with melted butter. You bake it on 350 for about 1/2 an hour, until golden brown, then you turn it over on a plate and sprinkle liberally with powdered sugar. Delicious.
Vegetarian Harira
Usually harira is made with lamb, but we'd been eating a lot of lamb, so we decided to make this version vegetarian and were pleasantly surprised that it was quite good. Harira is a stew made with lentils, chickpeas, and tomatos in a lemony, slightly spicy broth. We also thickened this with a bit of rice. It was perfect when sopped up with some of Alexis' dad's homemade bread.
Chicken with Olives and Preserved Lemon
This dish epitomized Moroccan food, especially in looks. It was pretty tasty as well. Although next time I'd just use dark meat rather than the whole chicken, as the white meat was a little dry.
-1/4 preserved lemon, rinse, pulp discarded, peel cut in thin strips
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
-1 whole chicken, cut into parts
-1 onion, diced
-5 cloves garlic, minced
-1/2 ts ground ginger
-1 1/2 ts ground cinnamon
-1 pinch saffron
-1 cup kalamata olives (the recipe called for green, but this is what we had and it was fine)
-2 bay leaves
-1 handful fresh cilantro, chopped
-3 cups chicken broth
Brown the chicken pieces in some olive oil and set aside in a large baking dish. In the same pan add the onions and garlic and cook until soft. Add all of the other ingredients, except the browned chicken and cilantro, and cook for a few more minutes. Then pour the sauce over the chicken in the baking dish. Bake on 350 for about 1 and 1/2 hours, or until chicken is very tender. Remove the chicken pieces from the dish and set aside in a covered serving dish. Pour the sauce into a pan and reduce by half, stirring frequently. Pour the sauce over the chicken in the serving dish, then sprinkle with the fresh cilantro.
Cous Cous with Caramelized Onions and Toasted Pinenuts
Prawns in Chermoula
This was one of the stars of the night, made by Alexis' sister. This is also incredibly easy. You make the chermoula below, then toss the raw prawns in it to coat and sautee until just done, about 2 or 3 minutes. You could also use this chermoula on just about any protein.
Chermoula
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
-1/2 preserved lemon, rinsed, pulp removed and roughly chopped
-3 cloves garlic
-1 large handful fresh cilantro leaves
-juice of 1/2 lemon
-large pinch of saffron
-1/2 ts paprika
-1/2 ts cumin
-1/4 ts cayenne
-1/4 cup olive oil
Put all the ingredients into the food processor and grind into a course paste.
Orange and Radish Salad
This beautiful salad consisted of equal parts fresh orange segments and thinly sliced radish, seasoned with salt and pepper.
Beet and Pomegranate Salad
This salad was made of 3boiled beets, peeled and cut into cubes, a couple of handfuls of fresh pomegranate seeds, 1/2 a thinly sliced red onion and a handful of chopped fresh cilantro. It was dressed in a vinaigrette made from lavender vinegar, olive oil and sweet-hot mustard.
Eggplant Tomato Relish
This is a classic Moroccan side dish.
-1 eggplant, baked and diced
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
-3 tomatoes, diced
-2 cloves garlic, minced
-3 tb olive oil
-juice of 1 lemon
-salt and pepper to taste
Mix all the ingredients together and set aside to meld at room temperature. Eat on thick pieces of crusty bread.
Carrots with Lemon and Mint
These carrots were grown by Alexis' parents and were sweet and fresh tasting. The carrots were steamed until tender, then dressed in lemon juice, fresh chopped mint, salt and pepper.
Labels: beets, carrot, chicken, dinner recipes, eggplant, homemade, salad, soup
Friday, December 21, 2007
Mom's Carrot Soup
When we arrived at Alexis' parents' house, her mom was ready with steaming bowls of homemade carrot soup. It was hearty and flavorful, made with carrots from Alexis' parents' garden.
Labels: carrot, homemade, soup
Tuesday, November 06, 2007
Paprika Chicken with Zuchinni, Radish and Purple Carrot Salad
We had so many great, colorful veggies they just had to be thrown into a salad together. The salad went really well with the richness of the chicken.
Paprika Chicken
-4 chicken breasts, cut in bite size pieces
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
-1 onion, quartered and thinly sliced
-10 cloves of garlic, thinly sliced
-1 tb hot paprika
-1/2 cup plain, Greek yogurt
-salt to taste
Sautee the onions and garlic in a bit of olive oil until soft. Add the chicken and spices and brown chicken. Cover and cook for a few minutes, until chicken is cooked through. Remove from the heat and stir in the yogurt.
Salad
-2 small zuchinni, halved and thinly sliced
-1 large watermelon radish, peeled and julienned
-3 purple carrots, peeled and cut in thin rounds
-1 tb each grainy mustard, balsamic and olive oil, mixed thoroughly
Dress the veggies in the vinaigrette and serve.
Labels: carrot, chicken, dinner recipes, homemade, radish, salad, zuchinni
Monday, October 29, 2007
Rustic Carrot Soup Recipe
This soup, made from organic carrots from our CSA, was very simple to make and tasty to eat. Giao found it a tad sweet, but carrots are sweet. It was nice to have a non-pureed vegetable soup and the hands-on time is about 5 minutes.
-6 carrots, peeled and sliced into thin rounds
-1/2 onion, minced
-3 cans chicken broth
-pepper to taste
Sautee the onions in a bit of olive oil until soft. Add the carrots and broth and bring to a boil. reduce to a simmer and simmer, covered, until carrots are tender. Break up the carrots slightly with a wooden spoon and serve.
-1/2 onion, minced
-3 cans chicken broth
-pepper to taste
Sautee the onions in a bit of olive oil until soft. Add the carrots and broth and bring to a boil. reduce to a simmer and simmer, covered, until carrots are tender. Break up the carrots slightly with a wooden spoon and serve.
Labels: carrot, home, lunch recipes, soup
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