Carrot Brown Rice Soup

INGREDIENTS

2    tablespoons butter

1    cup onion or leek, chopped

2    cups carrots, minced in a food processor

2    cups chicken broth or white table wine

½   teaspoon ground ginger

½   cup pre-cooked brown rice

1    cup reduced fat (2%) milk

METHOD

Place a large skillet over medium-high heat and melt the butter. Add the onions and cook for 2 to 3 minutes and add the carrots. Cook for 3 to 4 minutes and add the broth, ginger and brown rice. Bring to a boil, reduce heat to a simmer, cover and cook for 12 minutes or until rice and carrots are very soft and tender.

Remove from the heat and allow the soup to cool slightly. Add the milk, transfer to a food processor or blender and process to a smooth puree. Return to a clean sauce pan (if lumps bother you, run through a strainer to the clean pan) and reheat before serving.

Based on a recipe from Better Homes and Gardens  magazine

Cardamom Carrots

INGREDIENTS

1    tablespoon butter

1    tablespoon olive oil

½   teaspoon powdered ginger

1    teaspoon ground cardamom

2    tablespoons water

1    tablespoons light brown sugar

1    pound carrots, peeled, cut diagonally into ½ inch pieces

METHOD

If you have parchment paper, cut a circle that matches the size of the non-stick skillet you are to use. If not, use a non-stick skillet with a cover or cut a circle from aluminum foil.

In a medium non-stick skillet over medium heat, add the oil and butter and melt the butter. Add the ginger, cardamom, water and sugar and stir to mix. Add the carrots and cover with the parchment, lid or foil and simmer for about 9 minutes or until carrots are softened. Remove the parchment and discard, keep the lid, recycle the foil. Season the carrots with salt and pepper if desired and serve.

Based on a recipe from Cooking Light  magazine

Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.

Carrots with Orange, Ginger

INGREDIENTS

1    pound carrots

2    tablespoons butter

¼   cup honey or granulated sugar

1    tablespoon powdered ginger

      grated peel of 1 orange

      juice of 1 orange

METHOD

Peel and slice the carrots diagonally into strips. In a medium sauce pan over medium heat, melt the butter and add the carrots. Cook the carrots for 4 to 5 minutes, stirring occasionally, until tender-crisp.

Meanwhile, in a medium bowl, mix the sugar, ginger powder, orange peel and juice. When the carrots are ready, add to the sauce pan and continue to cook and stir until the liquid has evaporated and the carrots are well glazed, another 3 to 4 minutes. Serve immediately.

Adapted from recipes in Women’s Day and Redbook magazines where they used lemon juice and grated peel instead of orange and baked the carrots.

Citrus Carrots with Craisins

A great side dish for those that do not like vegetables or for those that do. Think Thanksgiving.

INGREDIENTS

4-6 large carrots, peeled, cut diagonally to ¼  inch

1    juice of a large lemon

2    tablespoons honey

¼   cup dry white table wine

2    tablespoons olive oil

1    grated peel of 1 large lemon

1    cup craisins (dried  cranberries)

METHOD

In a large sauce pan, stir together the carrots, lemon juice, honey, table wine, olive oil and lemon. Bring to a boil over medium-high heat, reduce heat to a simmer and cook for about 15 minutes until carrots are tender and glazed. Stir in the craisins and continue to simmer until they are plumped and the liquid is absorbed, about 5 more minutes.

Adapted from a recipe at AllRecipes.com

Bourbon Glazed Carrots

INGREDIENTS

2    tablespoons butter

1    pound carrots, peeled, cut to ½ inch

1    pinch salt

½   cup bourbon

2    tablespoons dark brown sugar

1    pinch cayenne pepper

METHOD

Melt the butter in a heavy lidded skillet over medium-high heat and add the carrots and salt. Cook the carrots, covered, for 4 to 5 minutes, stirring occasionally. Reduce heat to medium-low and slowly pour in the bourbon. (Caution: it may flame up, so stand back while pouring and be ready to cover the pan with the lid.)

Keep stirring, until the bourbon is almost evaporated, about 3 to 4  minutes, and add the brown sugar, stirring to combine. When the carrots are tender and glossy in about 5 minutes, increase the heat to thicken the glaze for about 15 seconds, remove from the heat and add the pepper. Serve immediately.

Based on a recipe from AllRecipes  magazine

Moroccan Carrote 2

INGREDIENTS

1   pound carrots, peeled, sliced diagonally ¼ inch

2    tablespoons olive oil

4    cloves garlic, minced

¼   teaspoon ground cumin

¼   teaspoon ground cardamom

2    tablespoons lemon juice

METHOD

Steam the sliced carrots for 6 to 7 minutes or until soft. Set aside. In a large skillet over medium-low heat, add the garlic and cook for 1 minute. Add the carrots and spices and mix well to cover all the carrot pieces. Add the lemon juice and cook for 1 minute or until reheated. Serve immediately.

Based on a recipe from Epicurious

Carrots Coriander

Just a slight spicy flavor.
 
INGREDIENTS
1    tablespoon butter
1    tablespoon ground coriander
3    carrots, peeled, cut diagonally ½ inch (2 cups)
¼   cup water

METHOD

In a medium skillet over medium-low heat, add the olive oil and the coriander powder. Swirl to combine and mix. Add the carrots and toss to coat. Add the water, cover and cook for 10 minutes or until the carrots are crisp-tender. Sprinkle with a bit of salt and pepper if desired and cook uncovered for 3 minutes or until the liquid is evaporated. Serve immediately.

From a recipe in Cooking Light magazine

 

Curried Carrot Soup

INGREDIENTS
1    tablespoon olive oil
2    tablespoons curry powder
3    cups thinly sliced carrots (3 to 4 medium)
1    cup thinly sliced celery (2-3 stalks)
½   cup chopped white onion (1 medium)
2    cups low sodium chicken broth
1    cup water
1    teaspoon ground coriander
½   tablespoon lemon juice

METHOD

In a large sauce pan over medium heat, add the olive oil and curry powder. Stir to mix until fragrant, about 1 to 2 minutes. Add the carrots and toss to coat. Add the celery and onions. Cook for 8 to 10 minutes until the vegetables are tender, stirring often.

Add the chicken broth, water and coriander; bring to a boil. Reduce heat to a simmer, cover and cook for 10 to 12 minutes until the vegetables are soft. Remove from the heat and let the soup stand, covered, for 10 minutes to cool. Using two batches, add to a blender and process to a puree (use caution when blending hot soup.). Pour into a clean sauce pan and add the lemon juice. Serve immediately.

Based on a recipe from Eating Well magazine

Root Vegetables in Hot Sauce

The original recipe calls this a Jamaican Hot Sauce, but I’m not sure of its origins. It is quite good and has a sneak-up-on-you heat.

INGREDIENTS
1    cup each carrots, potatoes and rutabagas, peeled, cubed ½ inch
2    tablespoons butter
3    cloves garlic, minced
2    tablespoons dark brown sugar
¼   teaspoon cayenne pepper
1    teaspoon lemon juice
1    teaspoon orange juice
2    teaspoons ground cumin
1    teaspoon chili powder

METHOD

Place the vegetable cubes into a medium sauce pan, cover with water and boil for about 10 minutes, or until they are fork-tender. Drain and place into a serving bowl. Set aside.

Melt the butter in a small skillet over medium-low heat and add the garlic. Cook for 30 seconds and add the sugar, cayenne, lemon and orange juice, cumin and chili powder, mixing well. Cook this mixture for 2 to 3 minutes until well incorporated and bubbling. Remove from the heat and pour over the vegetables, mixing well to coat. Serve immediately.

Based on a recipe from Food.com

Oasis Carrot Salad

INGREDIENTS
2   large carrots
2   tablespoons finely chopped onion
1   clove garlic, minced
2   tablespoons dry white table wine
1   tablespoon white wine vinegar
1   teaspoon dry cilantro
1   teaspoon dry parsley flakes
1   teaspoon ground cumin powder

METHOD

Peel the carrots and cut into four-inch lengths. Slice length-wise on the smallest opening of a guillotine, being careful with your fingers. Use the holder to slice them, and turn them around after several slices to keep the slices even. Steam the sliced carrots for 4 to 5 minutes, run cold water over them to stop the cooking process and drain.

In a medium bowl, mix the onion, garlic, wine, vinegar, cilantro, parsley and cumin. Add the carrot slices and mix to coat. Chill in the refrigerator for at least 3 hours, drain and serve.Will provide 2 servings.

Adapted from a recipe in Gourmet magazine and from Marrakesh in Philadelphia

Carrot Puree

I remember a small French restaurant in the SF Marina that used to serve carrot puree as a side dish. It was one of the best parts of every meal I had there – but they are gone now, so I had to find out how to make it myself.

 
INGREDIENTS
4    medium carrots, halved lengthwise and cut to ½ inch
3    cloves garlic, roughly sliced
1    pinch salt
1    cup white table wine
¼   cup low sodium chicken broth for blending

METHOD

In a medium sauce pan over medium heat, add the carrots, garlic, salt and wine and simmer for 12 to 15 minutes until the carrots are soft. Remove to a blender and process by pulsing the blender to a puree, using small amounts of the chicken broth to aid the process as necessary.

Serve warm as a side dish for 2 to 3 people.

MOROCCAN CARROT PUREE

INGREDIENTS

½    teaspoon Sriracha Hot Chili Sauce
½    teaspoon ground cumin
½    teaspoon dried coriander powder
½    teaspoon ground cardamom
2     teaspoons lemon juice

METHOD

Add these ingredients, except the lemon juice, to the Carrot Puree recipe above while cooking the carrots and blend them with the carrots. Add the lemon juice to the blender before blending

Chickpea Carrot Tagine

A tagine is a Moroccan casserole or stew and is also the name of the pot within which it is cooked. The traditional tajine pot is formed entirely of heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone or dome-shaped cover that sits on the base during cooking.
 
INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (1 cup)
4    cloves garlic, minced
1    preserved lemon, soaked, drained and minced or
      2 tablespoons lemon juice
½   teaspoon ginger
½   teaspoon turmeric
¼   teaspoon white pepper
¼   teaspoon cayenne pepper
1    pinch each cardamom, nutmeg, allspice, mace (some or all)
2    tablespoons dried parsley
4-6 carrots, peeled and cut into ½ inch pieces (2 cups)
1    cup chicken broth
1    can (15 ounce) chickpeas
2    tablespoons honey

METHOD

In a large skillet over medium-low heat, add the olive oil and onion. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the lemon or juice, all the spices, the parsley, carrots and the broth. Cover and cook over medium-low heat until the carrots are just tender (about 12 to 14 minutes.)

Add the chickpeas and honey and continue to cook until the chickpeas are heated through and the sauce has thickened. Adjust the seasoning if desired and serve.

 

Carrots in Apricot Sauce

This sauce is so good I can see it being used on other foods, like roast pork, leg of lamb, turkey breast, chicken, sweet potatoes, or....well enough. I'll try some of these ideas and let you all know later.  OK ??

INGREDIENTS
1    package (12 ounces) baby peeled carrots
1    cup low sodium chicken broth
1/2 cup dried apricots, chopped small
1    teaspoon honey
1    teaspoon aged balsamic vinegar
1/4 teaspoon ground cinnamon

METHOD
Steam the carrots in the microwave or on top of the stove for 4 minutes so they remain crunchy-tender. Set aside. In a medium sauce pan, combine the broth, apricots, honey, balsamic vinegar and cinnamon. Bring to a boil and reduce the heat to low. Cook for 6 to 7 minutes until the apricot pieces have absorbed enough liquid to be soft and tender. Transfer to a blender or food processor and process to a slightly lumpy puree.

Return to the sauce pan and add the carrots. Cook over low for 1 to 2 minutes to reheat the carrots, remove from the heat and serve.

Based upon ideas from www.about.com Home Cooking

Moroccan Carrots

A tasty side dish to spice up any meal. What do you mean - "No one eats carrots!" They will now.

INGREDIENTS
6    medium carrots, peeled and sliced thin
1    cup fresh orange juice
1    teaspoon ground coriander
1    teaspoon ground cumin
1/2 teaspoon ground cinnamon
1    tablespoon butter or butter substitute

METHOD
In a medium sauce pan, cover the carrots with water and bring to a boil. Boil for 3 to 4 minutes, remove from the heat and drain. In a large skillet, combine the carrots, orange juice, coriander, cumin and cinnamon . Simmer over medium heat, stirring occasionally, until the carrots are very tender, 10 to 12 minutes.
 Remove from the heat and drain, reserving the cooking liquid. Run the carrots through a food mill or food processor to pulverize them. Set aside.

Return the cooking liquid to the sauce pan and simmer over medium heat until it is reduced to 1/4 cup. Combine the pulverized carrots with the liquid, stir and reheat. When heated, remove from the sauce pan to a serving dish and serve.

Based on a recipe from Food and Wine magazine, May 011

Carrot Bisque

INGREDIENTS
3    cups water
1    pound carrots, peeled and thinly sliced
1/2 teaspoon powdered ginger
1    tablespoon brown sugar
1/2 cup heavy cream or half-and-half
1    tablespoon butter r butter substitute

METHOD
Place the water into a steamer and add the carrots. Bring to a boil, lower the heat to medium and steam for 10 to 12 minutes until the carrots are soft. Remove from the heat and let the carrots cool for 4 to 5 minutes.

Working in batches if necessary, place the carrots into a blender or food processor and add up to 1 1/2 cups of the seaming liquid. Process to a puree, adding small amounts of the steaming liquid as required. Add the ginger, sugar, cream and butter to the blender and pulse again to mix. Remove to a serving bowl or individual dishes and serve. To have a glass of wine with this soup, choose Sangiovese.

Based on an idea in Simple Soups on the Internet.