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Posts from the ‘Carrot’ Category

Jun 23

gram muffin
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CSA Week 3 Recipe: Carrot, Fruit and Flax “Gram” Muffins

My mother’s quest for the ultimate bran muffin was launched with the publication of Jane Brody’s The Good Food Book back in the mid-1980′s. Using Brody’s recipe as a springboard, my mom has been tweaking and refining her recipe for decades. My daughter adores her grandmother’s creations and coined them “gram” muffins at an early age. Rather than waiting for my mom’s next visit, I recently set out to make a muffin of my own. These babies incorporate this week’s CSA share of carrots, an overripe banana, a couple of apples and flaxseed meal, the last of which really ups the nutritional ante – delivering awesome doses of fiber and key nutrients, including omega-3 fatty acids. I’m happy to report that my daughter requested one of these for dessert last night.

CSA Week 3: carrots, radishes, lettuce mix, kale, peas, garlic scapes, zucchini, parsley.

CARROT, FRUIT AND FLAX “GRAM” MUFFINS

1+1/2 cups unbleached white or whole wheat flour

3/4 cup flaxseed meal

3/4 cup oat bran

3/4 cup brown sugar

2 teaspoons baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1 cup carrots, roughly chopped

2 apples, peeled and roughly chopped

1 ripe banana

1/2 cup raisins

3/4 cup milk

1 teaspoon vanilla

(Yes, this is, in fact, an egg-free recipe!)

Preheat oven to 350 degrees F.

Combine all dry ingredients (flour through cinnamon) in a large bowl.

In a food processor pulse the carrots and apples until they have a finely-chopped consistency. Add the banana and pulse again until it’s well-distributed. In a medium bowl, combine the fruit/veg mixture with the raisins, milk and vanilla. Add these wet ingredients into the dry and stir until well-combined.

Fill muffin cups about 3/4 of the way. Bake for 20-25 minutes, or until an inserted knife tip comes out clean.

Makes 20 muffins.

Feb 13

Beet Salad

Raw Beet, Carrot and Apple Slaw

Over the weekend I took my daughter to a cooking demonstration to benefit the Edible School Gardens Committee of Slow Food East End. Our chef created an inspiring spread of easy, healthy dishes that embrace the virtues the Edible School Gardens Committee endorses within each of the 17 East End schools represented in the group. Among the dishes we shared was a raw beet salad “cooked” only in lemon juice and combined with crunchy carrots and apple. This variation of that salad is a natural for Valentine’s Day of course – the intense color and slightly sweet undertones marry to create love on a plate.

RAW BEET, CARROT AND APPLE SLAW

2 large beets, trimmed and peeled

3-4 large carrots, trimmed and peeled

1 large apple, cored and peeled

the juice of one lemon

1/4 dried cranberries (optional)

Grate the beets, carrots and apple together and combine in large bowl. (Using the grating attachment of your food processor makes this a snap.) Stir in the lemon juice and let stand at least 15 minutes. Add the dried cranberries and serve.

Serves 6 as a side.

Jan 23

bibim bap

Bibimbap by Heather Davenport

At my first job out-of-college, my best friend in the office was a Korean woman who introduced me to the amazing flavors and textures of her native country’s cuisine.  From her mother’s homemade dumplings to kimchi – the exotic spices and ingredients lured me in and I’ve been a fan ever since.  One of the first dishes she recommended I attempt was a simple rice, meat and vegetable bowl called Bibimbap.

Traditionally made in a hot stone bowl called a dolsot, this basic dish can be adapted to use a variety of proteins or vegetables and it is incredibly comforting and satisfying. I don’t have a dolsot but I do have a cast-iron skillet that serves the same purpose—to crisp up the rice so it has a crusty exterior as well as to fry the egg at the end.  If you don’t like any of these ingredients, or you don’t have them on hand, it’s fine.  Just substitute what you do have or leave them out altogether.  Sometimes I don’t even bother with the egg if I’m pressed for time.  Whether you’ve never tried Korean food, or it’s one of your favorites, this recipe satisfies the craving for something humble yet absolutely delicious.

BIBIMBAP

4 center-cut boneless pork chops, fat removed and thinly sliced

¼ cup soy sauce

2 tablespoons sesame oil

½ cup rice wine vinegar

¼ cup thai fish sauce

2 tablespoons grated ginger

1 clove garlic, grated

Juice of 1 lime

1-2 cups cooked white rice

3 tablespoons vegetable oil, divided

8 ounces mushrooms, chopped

1 zucchini, cut into rounds and halved

2 cups fresh spinach, chopped or torn

One egg (optional)

1 cup carrots, cut into match sticks or grated

1 cucumber, peeled, seeded and thinly sliced

1 bunch scallions, finely chopped

sesame seeds (optional)

hot sauce (optional)—Lan Chi Chili Paste with Garlic preferred

Combine sliced pork with soy sauce, sesame oil, rice wine vinegar, fish sauce, lime juice, ginger and garlic in a zip top plastic bag and marinade in the refrigerator for 30 minutes up to all day – the longer the better.

Heat 1 tablespoon of vegetable oil in a large cast iron skillet over medium-high heat.  Sauté pork until no longer pink, about 5 minutes.

Remove the meat and set aside.  Drain out the remaining liquid from the pan and discard.  Allow the meat to rest for at least 10 minutes, then slice into smaller lengths.

Meanwhile, add the zucchini and the mushrooms and sauté until browned.

Once the zucchini and mushrooms are cooked, toss in the spinach to wilt.  Remove the vegetables from the pan and add remaining 2 tablespoons of vegetable oil.

Once the oil is very hot, add the rice in as thin of a layer as possible.  Use the sides of the pan, if necessary.  The idea is to brown the rice and get it crispy on the bottom.

Add back in the cooked vegetables and pork and create a small well in the middle of the rice with the back of a spoon.

Crack the egg into the well and let it cook sunny-side up.

Once the egg white is nearly cooked, break the yolk and mix the egg into the rice mixture.  You don’t want scrambled eggs but you want pieces of egg throughout the dish.  Again, this part is optional.

Transfer the rice, pork and vegetables into a bowl and add in the sliced cucumber and carrots.  Top with scallions and sesame seeds, if desired.  I also add in a teaspoon or two of the hot chili sauce for extra flavor.

Serves 4 as a main.

Dec 31

Risotto
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Winter Squash, Carrot and Kale Risotto

Alrighty then – one last creamy offering before the healthy resolutions. This one has its merits though featuring a trio of delicious and nutritious veggies alongside the Parmesean cheese and butter. This soul-soothing dish is wonderful on its own, paired with roast chicken or, better yet, seared scallops as our family prepared on Christmas Eve.

The Good Bowl’s resolutions include both new contributors and new dishes. Be sure to contact us if you have something to add to our collective health and consciousness. To you and yours in 2012…

Happy New Year!

WINTER SQUASH, CARROT AND KALE RISOTTO

1 cup peeled acorn or butternut squash, roughly chopped

1 cup peeled carrots, roughly chopped

1 tablespoon minced giner

5 cups warmed vegetable (or chicken) stock, divided

3 tablespoons olive oil

1 medium Vidalia onion, chopped

4 garlic cloves, minced

1 cup Arborio rice

1/2 cup dry white wine

1 cup kale, tough stems removed, finely chopped

1/2 cup Parmesean cheese

salt and pepper to taste

Place squash, carrots, ginger and 1 cup of stock in a large saucepan. Add enough water to cover and cook until tender. Using a slotted spoon, remove the veg from the pan and transfer to a food processor. Pulse into a puree.

Repurpose the boiling liquid, if desired, and heat the olive oil in the same (now dry) saucepan over medium heat. Add the onion and garlic and cook until softened, but not golden, about 4 minutes. Add the rice, stir again and let cook for 2-3 minutes. Add the white wine and then the finely chopped kale leaves. Give it a nice stir then begin to add the remaining 4 cups of stock, one ladle at a time, until the rice is al dente. This process takes attention – cook each ladle of stock until the majority of it has cooked through the rice, then add an additional ladle-full until finished.

Mix in the squash puree, Parmesean, and salt and pepper to taste. (If you desire extra creaminess, a pad of butter could be added as a finish. Talk about decadence!)

Serves 5-6 as a side.

Jul 20

Grated summer squash
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Summer Squash and Carrot Confetti (Week 8 CSA Recipe)

Shredding the veggies for this side dish does create a bit of extra work (unless you employ your food processor) but the delicate texture makes it worth while. If you are a radish fan, throw them in too! Fantastic with fish and some sweet corn-on-the-cob. We enjoyed this meal, complete with toned right arms, last Sunday night with the fam!

4 summer squash or zucchini (yellow/green), coarsely grated

4 tablespoons canola or olive oil

1 onion, minced

4 carrots, peeled and coarsely grated

4 tablespoons fresh herbs (thyme and dill both work nicely. If using dried herbs, use about half the amount.)

sea salt and freshly ground pepper

Placed grated squash within a clean dish towel, wrap, twist and squeeeeeeze until the majority of the water is removed. (Consider watering your garden with the water or giving to your dog to drink.) Set aside.

Heat the oil in a deep-sided saucepan over medium-low heat. Cook the onion until just translucent, then add the carrots, squash and herbs. Cook until the veggies have softened, about 8 minutes. Season with sea salt and pepper.

Serves 6 as a side.

CSA Week 8: Summer Squash, Turnips, Carrots, Broccoli, Radishes, Beets, Lettuces, Kale, Garlic, Swiss Chard

Jul 15

CSA Week 7

Kale Slaw (Week 7 CSA Recipe)

Kale has always been a veg I turn to when summer is winding down and I want a comforting sautéed green to accompany a warm meal. If I were ever to get out my juicer, kale could also play a role there. Last week, I was at the beach and a friend told me she had just found a recipe for a “kale slaw” that was made with a raw kale, veggies and a peanut dressing. Since this inspiring conversation, I’ve tried a couple of variations and this is the version I’m creating these days. Terrific for lunch on its own as it packs all the vitamins and nutrients from the produce and extra protein from the peanuts. Whip up a batch and make it your own!

1 large bunch of curly kale, center ribs removed and sliced VERY thinly crosswise

half an apple, peeled and cut into thin match sticks

half a sweet bell pepper, cut into thin match sticks

1 carrot, peeled and cut into thin match sticks

DRESSING

1/4 cup canola oil

1/8 cup cider vinegar

1 tablespoon honey

a handful of unsalted peanuts

pinch of sea salt

Toss the vegetables and the apple together in a large bowl. Combine all dressing ingredients in a food processor and process until very smooth. Pour dressing over the slaw and mix thoroughly with your (clean) hands. Adjust seasoning and serve at room temperature or chilled.

Serves 4 as a side, 2 as a main.

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