Posts tagged carrots

Carrot & Walnut Muffins

Ingredients:
2 eggs
½ cup vegetable oil
½ cup honey
1 ½ cup finely chopped carrot
¾ cup toasted and finely chopped walnuts
1 ½ cups whole wheat white flour
2 ¼ tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg

Directions:
1. whisk eggs, oil and honey until smooth (the original recipe calls for sugar, but I subbed it out for honey – also I used safflower oil instead of vegetable oil)
2. stir in chopped carrots and ½ cup walnuts to egg mixture
3. mix dry ingredients and then add to wet ingredients, mix well – this will be a slightly stiff dough
4. spoon mixture into muffin cups (either oiled well or with paper cups inserted), top each muffin with a pinch of remaining nuts
5. bake for ~25 mins at 400 degrees F – then serve with warm jam or butter or just eat ‘em

**adapted from: Totally Muffins Cookbook – page 24-25

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Eggs in a Nest – adapted from Babara Kingsolver: Animal Vegetable Miracle

So this evening was split down the middle.  I only made 5 eggs in a nest, and also I used spinach, not swiss chard – and instead of onions I used leeks.  I am not a big fan of brown rice, so for me that is where I found it hard to enjoy the taste… I did add a bit of soy and that helped a bit.  I also immediately began thinking what I can do to improve the dish later to add some more flavor to the rice itself.  S, our oldest, liked the dish.  He added soy sauce as well, but really enjoyed how the eggs were cooked.  He enjoys eggs that “run” and the poached egg fit his fancy.  The good ‘ole hubby J did not like the poached eggs.  He normally eats his eggs one of three ways: fried, scrambled or in an omelet.  So this poaching business was new to him and he would rather not revisit it again.  This is a light meal, depending on how heavy tasting you make your rice… AND it was super easy to do.  Check out the recipe here: http://www.animalvegetablemiracle.com/recipes-spring-eggs-in-a-nest.htm 

Barbara Kingsolver wrote a good book, and if you have time/effort to read it, give it a go.  I love the book.  My aunt is currently borrowing my copy, but if I had it here again I would turn to it for a gardening resource, cookbook and a good read/laugh! 

Hope you enjoy your eggs in a nest!

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See in the Dark Soup

1tbsp sunflower oil
1 onion – sliced
2 cups sliced carrots
½ cup red lentils
5 cups vegetable stock
1 tsp coriander – ground
3 tbsp fresh parsley – chopped
Salt
Pepper

1. place lentils in cool water and allow to soak
2. sauté onions in oil until soft, add sliced carrots and continue cooking for ~4-5mins
3. drain and rinse lentils in cool water, discarding any floating casings
4. add lentils, broth, coriander, salt and pepper to onion/carrot mixture
5. simmer on low for ~30mins, or until lentils are fully cooked
6. add fresh parsley, simmer for another 5 mins
7. blend and serve with toast, crackers or nothing 🙂

** adapted from Veggie Kids: healthy, tasty dishes children will lvoe – page 24

Here is what WE did…

1 tbsp safflower oil
1 onion chopped
1 cup carrots
1 cup celery (we subbed this in since we didn’t have any more carrots and I wasn’t in a store run type of mood)
½ cup green lentils
4 cups vegetable stock
1 tsp ground coriander
Salt and pepper

1. soaked lentils in cool water
2. sautéed onion in oil until soft, add carrots and celery continue sautéing for ~4 mins
3. drain and rinse lentils in cool water, discarding any floating casings
4. add broth, coriander, lentils, salt and pepper to carrot/onion mixture
5. simmer for ~30 mins
6. blend and serve

We didn’t venture too far off the path this time.  🙂

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Garden Pizza – OUR way

We started with homemade pizza dough – we used The Essential Baking Cookbook, page 256, to make the dough.  We followed the recipe exactly.  If you’d like the recipe please email us and we’ll forward it.  The reason I am not including it here, is because there are so many dough recipes already I didn’t want to add something basic.  IF and WHEN we alter the recipe or change it, I’ll include those directions.

1 package refrigerated pizza crust (or your own homemade one – we made our own)
½ cup mayo
½ package dried ranch seasoning mix
½ diced red bell pepper
3 small carrots sliced
1/2 onion chopped
½ cup sliced mushrooms
½ cup chopped fresh spinach
1 cup crumbled feta ~4oz
¼ cup grated parmesan cheese

1. mix your mayo and ranch seasonings
2. roll out pizza dough, brush with olive oil (make sure you get the edges/crust, then spread the mayo mixture on pizza, ½ inch from sides
3. sauté onions for ~3 mins, add in mushrooms, carrots and peppers and continue sautéing for ~5 more mins
4. spread sautéed mixture over the pizza, top with chopped spinach, top with crumbled feta and finish with fresh parmesan
5. bake at 350 for ~30 mins or until desired doneness

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Spinach & Cheese Quiche

 

1 prepared pie crust – you can make this yourself or use a frozen one that you defrosted
1 ½ cup heavy cream
Cayenne pepper (1/8 tsp for filling – and if you make your own crust it asks that you put in 1/8 tsp)
3 large eggs
¼ tsp salt
1/8 tsp nutmeg
1 tbsp unsalted butter
½ cup chopped onion
1/8 tsp black pepper
2 tsp chopped garlic
3 cups lightly packed, rinsed, chopped spinach
2 oz gouda (or equivalent)
2 oz sharp white cheddar (or equivalent)

1. roll dough over your pie pan and press into sides, crimp edges if you’d like, and prick some small holes in the bottom
2. whisk eggs in large mixing bowl, add in cream, 1/8 tsp salt, cayenne pepper, nutmeg
3. in large skillet melt butter and sauté onions with a 1/8 tsp salt and all your black pepper, cook ~3mins
4. add in garlic and spinach and cook until wilted ~2mins, remove from heat
5. pour spinach mixture in your pie pan, evenly spread it out, top with all your yummy cheese and then pour egg/cream mixture over everything
6. bake for ~45mins @ 350
7. let sit for ~10mins, serve and enjoy

** adapted from Emeril’s Ever Day’s a Party – page 266

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