Carrots
Apple cider stew Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
Cantonese pickled vegetables Mumu's mojakka
Carrot cups Orange Beef and Barley Stew
Maggot stew Overnight Beef Stew (crockpot)
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots Turkey, carrot, and apple stew
1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Source unknown.
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Cantonese pickled vegetables
200 g Chinese turnips, peeled
2 carrots, peeled
1 cucumber
1/2 teaspoon salt
100 g sugar
100 ml clear rice vinegar
5 thin slices ginger, smashed with the flat side of a cleaver
Cut the turnip in half lengthways, then cut lengthways into thirds and diagonally cut into 2 cm pieces. Diagonally cut the carrots into 2 cm pieces. Cut the cucumber in half lengthways, remove any seeds and cut lengthways into thirds. Diagonally cut into 2 cm pieces. Place the vegetables in a non-reactive bowl, add the salt, toss lightly, and leave for 1 hour. Dry thoroughly. Combine the sugar and vinegar and stir until the sugar has dissolved. Add to the vegetables with the ginger and toss lightly to coat. Leave in the fridge for at least 6 hours, or overnight.
Source unknown.
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1/3 cup unsalted butter, melted and cooled, plus additional for greasing
2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)
1/4 cup matzo cake meal
1/4 cup potato starch
1/2 teaspoon salt
3 large eggs, separated
1/4 cup sugar
1 teaspoon finely grated fresh orange zest
1/4 teaspoon vanilla
Put oven rack in middle position and preheat oven to 350°F. Generously grease brush muffin cups. Cook carrots, uncovered, in boiling salted water until very tender, 15 to 20 minutes. Drain and purée in a food processor until very smooth, about 1 minute. Whisk together matzo cake meal, potato starch, and salt in a small bowl. Beat together egg yolks, sugar, zest, and vanilla in a large bowl at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and butter and mix until just combined. Beat egg whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly. Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out.
From: Epicurious.com
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Maggot stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
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Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
From: Epicurious.com
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Moroccan Carrot and Goat Cheese Sandwiches with Green Olive Tapenade
For carrots
2 tablespoons sugar
1 tablespoon fresh lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (8)
For tapenade
1 1/4 cups green olives (6 to 7 oz) such as Cerignola or picholine, pitted
3 tablespoons drained bottled capers, rinsed
1/4 cup chopped fresh flat-leaf parsley
1 flat anchovy fillet, chopped
1 teaspoon finely grated fresh lemon zest
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/4 cup olive oil
For sandwiches
12 slices good-quality pumpernickel sandwich bread
6 oz soft mild goat cheese (3/4 cup) at room temperature
Prepare carrots:
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved. Halve carrots crosswise and slice 1/16-inch thick. Cook carrots in a 4-5-quart pot of boiling salted water until crisp-tender, about 45 seconds. Drain well and immediately toss with dressing. Cool to room temperature, stirring occasionally, then cover and chill at least 4 hours.
Make tapenade and assemble sandwiches:
Pulse olives with capers, parsley, anchovy, zest, lemon juice, and pepper in a food processor until coarsely chopped. Add oil in a slow stream and continue to pulse until mixture is finely chopped; do not make into a paste. Spread tapenade on 6 slices of bread and goat cheese on remaining 6 slices, then make sandwiches with carrots.
From: Epicurious.com
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Mumu's Mojakka
1 lb. beef stew meat
3 qt. water
4 med. Yukon Gold potatoes, partially peeled, in bite-sized chunks
6 carrots, thickly sliced
1 med. rutabaga in bite-sized chunks
4-6 ribs celery, thickly diced
4 small turnips in bite-sized chunks
2-3 tsps. whole black peppercorns
1-2 tsps. whole allspice
Salt to taste
4 to 5 bay leaves
Combine beef and water and boil for 20 minutes; skim to clear broth. Add remaining ingredients. Bring to a boil; simmer about 20 min. until meat and vegetables are tender. Adjust seasonings. Continue to simmer to blend flavors.
Yield: 6-8 hearty servings.
From: Mojakka.com
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Orange Beef and Barley Stew
2 tablespoon(s) vegetable oil
1 1/2 pound(s) beef for stew, cut into 1 1/2-inch chunks
4 medium carrots, cut into 2-inch pieces
2 medium onions, each cut into 6 wedges
2 clove(s) garlic, crushed with press
1 can(s) (28-ounce) plum tomatoes
1 can(s) (13 3/4- to 14 1/2-ounce) beef broth
1 cup(s) dry red wine
3 strip(s) (3" by 1") orange peel
1 bay leaf
1/2 teaspoon(s) salt
3/4 cup(s) barley
Brown beef chunks, half at a time, in 1 Tbsp. vegetable oil in a 5-qt. dutch oven. Remove to a bowl. In same Dutch oven cook carrots and onions in remaining 1 Tbsp. vegetable oil until browned. Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Bring to a boil over high heat, stirring to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.
From: Good Housekeeping
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Overnight Beef Stew
3 large celery stalks, cut into 1/2-inch-thick slices
1 large onion, cut into 16 wedges
1 lb. peeled baby carrots
2 tablespoons ground coriander
1 tablespoon ground ginger
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
4 lb. boneless beef chuck for stew, cut into 2-inch pieces
14 1/2 oz can stewed tomatoes
3 tablespoons all-purpose flour
Mix celery, onion, and carrots in a 5 1/2- to 6 1/2-quart slow-cooker pot. Combine coriander, ginger, salt, nutmeg, thyme, and pepper in a large bowl; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef. Cover and cook on low for 8 to 10 hours or until beef is fork-tender. When beef is tender and ready to serve, strain stew over a 3-quart saucepan; return beef and vegetables to pot to keep warm. Skim and discard fat from liquid and heat liquid to boiling. Meanwhile, mix flour with 1/4 cup water in a cup until smooth. Gradually whisk flour mixture into liquid; return to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.
From: Good Housekeeping
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Turkey, carrot, and apple stew
olive-oil nonstick spray
1.25 lb boneless skinless turkey breast slices, in strips
2 onions in wedges
14 oz chicken broth
1 rib celery in 1/4-in slices
1/2 c raisins
6 carrots in 1/4-in slices
1 t brown sugar
1/2 t curry powder
1/8 t ground turmeric
1.5 c chopped McIntosh apples (or Cortland, empire, golden delicious, Granny Smith, Rome beauty, winesap)
2 T cornstarch
3 T cold water
1 t Louisiana hot sauce, or to taste
Coat a nonstick skillet with the spray and heat over med. Add turkey and onions and cook, stirring, until browned, 4-6 min. Combine turkey mixture, broth, celery, raisins, carrots, brown sugar, curry powder, and turmeric in a med. crock pot. Cover and cook on low 6-8 hr, until turkey is cooked through. Stir in apples. Cook another 1-2 min. to soften the apples. In a small cup, whisk together cold water and cornstarch and add; cook another 1-5 min. until sauce is thickened.
From: Essential slow cooker recipes / Carol Heding Munson. Main Street ; Sterling, c2002.
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