Tag Archives: carrot

carrots and rutabagas with lemon and honey

27 Thursday Mar 2014

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carrots and rutabagas

My family never ate turnips, rutabagas or parsnips when I was growing up so I never discovered how delicious they are until my adult years. I have only just tasted rutabaga this past week and have my fellow gardener, Rabbit (from Winnie the Pooh) to thank for finding this recipe! My son, Chayton enjoys watching Winnie the Pooh and we have watched the episode: “Rabbit and the Rutabaga Wrangler” more than a few times! I kept wondering what a rutabaga was and finally asked Brian, who explained it was a root vegetable, similar to a turnip. He brought one home the following weekend and I hunted for a recipe to cook it with. I found this one on the Epicurious website and loved how it turned out. For those who dislike turnips or rutabagas, this dish may surprise you. Where traditional pureed rutabagas are heavier and filling- a wonderful accompaniment to a winter feast, this recipe is light, a bit crunchy and lemony- perfect for lunch on the patio on a summer day.

Carrots and Rutabagas with Lemon and Honey

1 rutabagas, peeled, cut into matchstick-size strips
6-8 carrots, peeled, cut into matchstick-size strips
1/4 cup (1/2 stick) butter or extra virgin olive oil (I used olive oil)
1/4 cup fresh lemon juice
3 tablespoons honey
1 teaspoon grated lemon peel
1/2 cup chopped fresh chives

Cook rutabagas in large pot of boiling salted water 2 minutes. Add carrots and cook until vegetables are cooked through but still slightly firm, about 5 minutes.  (Or cook longer for more tender vegetables.) Drain.

Melt butter (or olive oil) in large pot over medium-high heat. Add lemon juice, honey, and peel. Bring to boil. Add vegetables; stir until glazed and remove from heat. Or, for softer vegetables, cook for about 6 minutes, stirring occasionally. Season to taste with salt and pepper. Remove from heat. Mix in fresh chives. Serve immediately and enjoy!

Rutabaga is cross between a member of the cabbage family and the turnip family. It was a staple during World War II when food was scarce which is why it is often thought of as a ‘deprivation food’. Rutabagas are more pungent than turnips and the pungency can be reduced by blanching the vegetable in boiling water for 5 minutes before cooking. Rutabagas are an excellent source of potassium and a good source of vitamin C. It also contains magnesium, folic acid and phosphorus.

carrots and rutabagas1Resource:

Fortin, J. (1996). The Visual Food Encyclopedia. Montreal, Quebec: Les Editions Quebec/Amerique Inc.

carrot cake (or apple cake)

04 Wednesday Apr 2012

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I had a craving for carrot cake the other day and wanted to share the recipe with you. I usually don’t frost the cake (if it’s just for me) and this time around I added a handful of raisons and then poured the batter into stoneware muffin pans for individual little cakes. This recipe can easily be turned into an Apple Cake simply by substituting apples for the carrots. I included two optional frosting recipes below.

Carrot Cake

1-½ cups organic sugar

1 cup vegetable oil

3 eggs

2 cups all-purpose flour

1-½ teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt

¼ teaspoon ground nutmeg

3 cups shredded carrots (about 5 medium)

1 cup nuts, coarsely chopped

Heat oven to 350 degrees (F). Grease and flour rectangular pan, 13x9x2 inches. Mix sugar, oil and eggs in large bowl until blended. Stir in remaining ingredients except carrots and nuts. Stir in carrots and nuts. Pour into pan.

Bake 35 to 45 minutes or until wooden toothpick inserted in center comes out clean. Cool on wire rack. Frost with Cream Cheese Frosting if desired.

Apple Cake

Substitute 3 cups chopped apple (about 3 medium) for the carrots). Frost with Caramel Frosting.

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened

1 tablespoon milk

1 teaspoon vanilla

4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in the powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13×9-inch cake or fills and frosts two 8- or 9-inch cake layers.

Caramel Frosting

½ cup butter

1 cup brown sugar

¼ cup milk

2 cups brown sugar

Heat butter over medium heat  in a small saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir for 2 minutes. Stir in milk. Heat to boiling then remove from heat. Cool to lukewarm.

Gradually stir in powdered sugar. Place saucepan of frosting in a bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frosts a 13×9-innch cake or fills and frosts two 8- or 9-inch cake layers.

Resource:

Zeman, A. (1991). Betty Crocker’s 40th Anniversary Edition Cookbook. New York: Prentice Hall

juicing for health and healing

07 Wednesday Mar 2012

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I have been juicing for quite a few years now. I have a Breville Juice Fountain Elite, which I bought at Home Outfitters. I paid more money and bought the stainless steel variety as my dad had a plastic one that kept breaking every few months. Even though it takes up quite a bit of space, I keep mine out where I can access it easily. That way I use it more regularly.

I make different juices, depending on the season and what is fresh and available. I have a few juicing cookbooks that have great suggestions for different mixtures. There are recipes for cleansing, vitality, immune-boosting, aphrodisiac and ‘booze juices’ for the most amazing cocktails you will ever taste!

Today I made my favorite: carrot-apple-beet-ginger juice.

Your juices will boost your body’s energy, vitality and natural immunity. Use them as pick-me-ups when you’re low, mixed modestly with alcohol at parties, or made into shakes, smoothies or crushes. You can even use them to cleanse and detox your system, giving your body a spring clean.~Van Straten

Juicing is the  fool-proof way of adding wonderful, life-giving and life-protecting vitamins, minerals and natural food chemicals to your diet…  There is no comparison between fresh and commercial juices; even the ‘freshly squeezed’ ones have been in the bottle for several days, losing vitamins. Processed varieties are reconstituted concentrates that are vitamin-deficient. Fruit “drinks” are often 90 percent water, ten percent juice, sugars, sweeteners and a host of chemicals.~Van Straten

Juicers can be expensive but I feel that mine has been well worth the investment in my health and healing over the years. It has paid for itself in a short time considering how expensive store-bought juices are. The juices take only minutes to make (and cleaning the juicer immediately after takes only a few more minutes). Fresh juices are so flavorful and delicious that it is very difficult to drink any other store-bought juices after switching! Cheers, everyone!

Resource:

Van Straten, M. (1999). Super Juice: Juicing for Health and Healing. Vancouver, BC: Octopus Publishing.

creamy carrot soup

03 Friday Feb 2012

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I love winter soups! These colorful root vegetable soups make it easy to eat in harmony with the seasons. Carrots are high in vitamin A and are a good source of fiber, antioxidants and minerals. Also, the absence of onions and garlic in this particular recipe make it easier to digest for those with IBS (Irritable Bowel Syndrome).

Creamy Carrot Soup

2 tablespoons butter

3 stalks celery

1 bay leaf

3-1/2 cups organic vegetable broth (or organic chicken broth)

1 teaspoon sugar (or natural sweetener of your choice)

1/2 teaspoon salt

1/2 teaspoon turmeric

2-1/2 lbs. carrots, peeled and coarsely chopped

3 potatoes, peeled and diced

1- 1/2 cups milk

2 tablespoons vegetable or chicken broth

In a large pot, melt butter over medium heat then add celery and saute for about 8 minutes, until tender.

Stir in bay leaf, 3-1/2 cups of the broth, sugar, salt and turmeric until combined. Add carrots and potatoes; increase heat and bring to a boil. Reduce heat to low and let simmer for 30 minutes, or until carrots and potatoes are very tender.

Remove from heat. Discard bay leaf. Allow to cool for 5 to 10 minutes.

Transfer to blender in small batches. Puree until smooth and return to pot. Stir in milk and the 2 tablespoons of broth. Cook over medium heat, stirring constantly, until heated through. Ladle into warmed serving bowls. Enjoy!

Resource:

Raman, M., Sirounis, A., & Shrubsole, J. (2011). The Complete IBS Health & Diet Guide.    Toronto, ON: Robert Rose.

 

carrot health muffins

23 Wednesday Nov 2011

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A great recipe for your carrots from the garden. Carrot health muffins are a favorite of mine. The dates, carrots and apple keep the muffins moist and flavorful while the spices make them taste like carrot cake. I made these just before leaving as they are great for breakfast and healthy snacks on the go.

carrot health muffins

 1 cup all-purpose flour

1 cup whole wheat flour

1 cup chopped dates

¾ cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

½ cup chopped nuts

2 eggs

1 egg white

2/3 cup low-fat plain yogurt

2 teaspoons vanilla extract

3 cups grated carrots

1 cup grated apple

Preheat oven to 350 degrees (F).

Combine flours, dates, sugar, cinnamon, nutmeg, baking soda, salt and nuts.

In another bowl, whisk together eggs, egg white, yogurt and vanilla. Stir in grated carrots and apples. Pour over dry ingredients and stir until just mixed.

Spoon into greased or paper-lined muffin cups. Bake  for 40 minutes, until tops are firm. Yield: 18 muffins.

Another great recipe from the High Plains: The Joy of Alberta Cuisine by Cinda Chavich