This also makes a lot, but was also very tasty! I couldn't find the ras el hanout in our grocery store, so just didn't add a spice.
4 Tbs olive oil, divided
1 small onion, thinly sliced
3-4 Tbs ras el hanout
2 15-oz cans crushed tomatoes
4 carrots, cut into 1-inch chunks
1 turnip, cut into 1-inch chunks
2 zucchini, cut into 1-inch chunks
1 1/2 cups cooked chickpeas, or 1 15-oz can chickpeas, rinsed and drained, divided
1 1/2 cups couscous (plain)
1 tsp salt
Heat 2 Tbs oil in saucepan over medium heat. Add onion, and saute 5 minutes. Add ras el hanout, and saute 1 minutes, or until spices darken. Stir in tomatoes and 3 cups water, and season with salt and pepper, if desired. Reduce heat to medium-low, cover, and summer 2o minutes. Add carrots and turnip, cover, and cook 10 minutes. Add zucchini and 3/4 cup chickpeas, and cook 5 minutes more.
Puree remaining 3/4 cup chickpeas in food processor until mostly smooth. Stir pureed chickpeas into vegetable mixture, and season with salt and pepper, if desired. Pour vegetable mixture into 13- x 9-inch baking dish.
Preheat over to 350 degrees F. Combine couscous and salt in large heat-proof bowl. Cover with 3 cups boiling water, cover bowl, and let stand 5 minutes, or until all water is absorbed. Fluff with fork, and stir in remaining 2 Tbs oil. Spread couscious over vegetable mixture in baking dish. Bake 30 minutes, or until conscious begins to brown on top. Let stand 10 minutes before serving.
Vegetarian Times, January/February 2012
Showing posts with label carrots. Show all posts
Showing posts with label carrots. Show all posts
Wednesday, January 18, 2012
Sunday, November 14, 2010
Tangy Carrot-Apple Salad with Cider Vinaigrette
We have a subscription to the Vegetarian Times, and this recipe (and others) have come from there. It's a great resource for vegetarian and vegan dishes.
1 1/2 Tbs. apple cider vinegar
1 small clove garlic, minced (1/2 tsp)
2 cups grated carrots (I just made 1 cup)
1/2 red apple, diced (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped parsley
1/4 cup chopped dried cranberries
1 tsp agave nectar or honey
1 Tbs olive oil
2 cups baby spinach leaves
Combine cider vinegar and garlic in small bowl. Let stand for 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl. Whisk nectar or honey and oil into cider vinegar mixture. Add to carrot mixture; toss to coat. Season with salt and pepper, if desired. Cover, and chill for 2 hours, or overnight. Serve on bed on spinach leaves. I decided to combine everything together before chilling, and it was fine.
Vegetarian Times, October 2010
1 1/2 Tbs. apple cider vinegar
1 small clove garlic, minced (1/2 tsp)
2 cups grated carrots (I just made 1 cup)
1/2 red apple, diced (1/2 cup)
1/4 cup sliced green onions
1/4 cup chopped parsley
1/4 cup chopped dried cranberries
1 tsp agave nectar or honey
1 Tbs olive oil
2 cups baby spinach leaves
Combine cider vinegar and garlic in small bowl. Let stand for 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl. Whisk nectar or honey and oil into cider vinegar mixture. Add to carrot mixture; toss to coat. Season with salt and pepper, if desired. Cover, and chill for 2 hours, or overnight. Serve on bed on spinach leaves. I decided to combine everything together before chilling, and it was fine.
Vegetarian Times, October 2010
Tuesday, July 14, 2009
super easy summer salad number 2
i like my salad sweet and crunchy, with a little citrus kick.
one head romaine lettuce, rinsed and torn up
4-6oz cooked chicken, cubed
1/2 cup or so of shredded carrots
1 cup red seedless grapes, cut in half
1/4 cup chopped walnuts
5 or 6 dried dates, sliced thinly
dressing
3 tbsp olive oil
1 1/2 tbsp lemon juice
pinch salt
pinch sugar
put all salad stuff together in a big bowl, whisk dressing together in small bowl. how easy does it get?
one head romaine lettuce, rinsed and torn up
4-6oz cooked chicken, cubed
1/2 cup or so of shredded carrots
1 cup red seedless grapes, cut in half
1/4 cup chopped walnuts
5 or 6 dried dates, sliced thinly
dressing
3 tbsp olive oil
1 1/2 tbsp lemon juice
pinch salt
pinch sugar
put all salad stuff together in a big bowl, whisk dressing together in small bowl. how easy does it get?
Tuesday, January 27, 2009
end of winter eats, two book reviews, and one book that scared me.
it's been a long winter, and it's not over yet. I've done plenty of stews, plenty of hot pots, plenty of meat / potatoes / barley / comfort food. know what? i could really use some green stuff and some fruit. you know, stave off that scurvy?
Here is a simple winter fruit bread and salad that use some of the same ingredients, which makes it really easy to make both dishes on the same day. The bread also goes great dipped in the salad dressing or used for french toast.
What I call winter bread, your Mom or Grandma might make for Christmas. To me, it's just a tasty, fruity, invigorating winter bread - Stollen! This is a german version that I found in The Breadwinners Cookbook, with slight modifications, since I couldn't find any candied orange or lemon peel.
Stollen
you'll need:
1 cup raisins
1 orange
1 lemon
1/4 cup rum
1 pkg dry yeast
1/4 warm water
1 cup milk
2/3 cup butter
1/4 honey
1 tsp salt
1/2 tsp almond extract
2 eggs
approx 4 cups flour
3/4 cups slivered almonds
another tbsp butter
with a very sharp, serrated knife, peel the top later of the peel off the lemon and the orange. this is a little like zesting, but you want a thicker layer of skin than just the zest. It will probably come off in chunks, so be prepared to slice the chunks very thinly. Soak the fruit peels and raisins in rum for an hour, stirring occasionally. drain and reserve rum.
sprinkle yeast into warm water and add a little bit of the honey. let stand about 10 minutes. heat the milk and butter on the stove over medium low heat just until the butter melts, then set aside. when cooled, pour into a large bowl. add honey, salt, drained rum (keep fruits aside for now), and almost extract. then mix in the eggs and the yeast. Add the flour one cup at a time, to make a soft dough. you may need more or less flour, and the dough will appear stickier than it really is because of all the butter. dredge the fruits in a few tbsp flour, and add to the mixture along with the almonds. mix well, and knead for about 10 minutes. place in a greased bowl, and put it in a warm place to rise for about an hour.
punch down, and divide into two peices. roll each peice out into a large oval. brush the top of the each oval with melted butter, then roll up tightly, and brush the top with a little more melted butter. place on a greased cookie sheet to rise for another hour. Bake at 350 for 35-40 minutes. let cool on racks before slicing or ripping apart and eating. Mom always said don't eat bread right out of the oven, it will give you a stomach ache!
That lemon and orange you just destroyed by semi peeling? don't throw 'em away, you'll need them for this easy and addictive salad.
adapted from one of my many Mediterranean Cookbooks:
Morrocan Date and Orange Salad
1 small romaine, bib, gem, or other interesting lettuce
about 3/4 cup carrots, very thinly sliced
2 oranges (one of them being the one from Stollen)
about 1/3 cup dried dates, chopped (look for these near the raisins at the grocery store)
about 1/3 cup dried figs (also near the raisins at the store)
1/2 cup slivered almonds
the juice of 1 lemon (remember the lemon from the Stollen? use that)
1 tsp sugar
1/4 tsp salt
clean lettuce, and tear into bite sized peices. put in a big bowl. put the carrot on top of the lettuce. peel and segment the oranges, and place the segments around the lettuce on the edges of the bowl. sprinkle the dates, figs and almonds on top. to make the dressing, combine the lemon juice, salt and sugar, and mix well. Sprinkle the dressing over the salad, and serve immediately.
I've made the salad twice in two weeks. that's how good it is.
Onto book news! I know it's been ages, but i've got some new book reviews up:
China Mieville's The Scar, my hands down favorite Mieville book
Tim Powers' Three Days to Never, not a bad book by any means, but not his best work.
I'm working on a review for S.M. Stirling's Dies the Fire, and this better be part of a series, because it kind of doesn't end. I can't believe it took me this long to discover Stirling, he (she?) is the real deal. Dies the Fire starts at the end of the world. Some kind of EMP goes off, and everything electronic poops out, and some stuff that isn't electronic poops out too. the story follows a few family groups, and their survival strategy. Luckly, each group has a few people trained in wilderness survival, old school weaponry (can you say bows and arrows?), and medical knowledge. the scenes of fighting off the cannibals gave me enough nightmares, and that was before I realizes that in this kind of future, i would be beyond useless. my expensive formal education and fancy resume would make me a prime candidate to be left by the roadside. that's what scared the shit out of me. Longer book review coming.
Here is a simple winter fruit bread and salad that use some of the same ingredients, which makes it really easy to make both dishes on the same day. The bread also goes great dipped in the salad dressing or used for french toast.
What I call winter bread, your Mom or Grandma might make for Christmas. To me, it's just a tasty, fruity, invigorating winter bread - Stollen! This is a german version that I found in The Breadwinners Cookbook, with slight modifications, since I couldn't find any candied orange or lemon peel.
Stollen
you'll need:
1 cup raisins
1 orange
1 lemon
1/4 cup rum
1 pkg dry yeast
1/4 warm water
1 cup milk
2/3 cup butter
1/4 honey
1 tsp salt
1/2 tsp almond extract
2 eggs
approx 4 cups flour
3/4 cups slivered almonds
another tbsp butter
with a very sharp, serrated knife, peel the top later of the peel off the lemon and the orange. this is a little like zesting, but you want a thicker layer of skin than just the zest. It will probably come off in chunks, so be prepared to slice the chunks very thinly. Soak the fruit peels and raisins in rum for an hour, stirring occasionally. drain and reserve rum.
sprinkle yeast into warm water and add a little bit of the honey. let stand about 10 minutes. heat the milk and butter on the stove over medium low heat just until the butter melts, then set aside. when cooled, pour into a large bowl. add honey, salt, drained rum (keep fruits aside for now), and almost extract. then mix in the eggs and the yeast. Add the flour one cup at a time, to make a soft dough. you may need more or less flour, and the dough will appear stickier than it really is because of all the butter. dredge the fruits in a few tbsp flour, and add to the mixture along with the almonds. mix well, and knead for about 10 minutes. place in a greased bowl, and put it in a warm place to rise for about an hour.
punch down, and divide into two peices. roll each peice out into a large oval. brush the top of the each oval with melted butter, then roll up tightly, and brush the top with a little more melted butter. place on a greased cookie sheet to rise for another hour. Bake at 350 for 35-40 minutes. let cool on racks before slicing or ripping apart and eating. Mom always said don't eat bread right out of the oven, it will give you a stomach ache!
That lemon and orange you just destroyed by semi peeling? don't throw 'em away, you'll need them for this easy and addictive salad.
adapted from one of my many Mediterranean Cookbooks:
Morrocan Date and Orange Salad
1 small romaine, bib, gem, or other interesting lettuce
about 3/4 cup carrots, very thinly sliced
2 oranges (one of them being the one from Stollen)
about 1/3 cup dried dates, chopped (look for these near the raisins at the grocery store)
about 1/3 cup dried figs (also near the raisins at the store)
1/2 cup slivered almonds
the juice of 1 lemon (remember the lemon from the Stollen? use that)
1 tsp sugar
1/4 tsp salt
clean lettuce, and tear into bite sized peices. put in a big bowl. put the carrot on top of the lettuce. peel and segment the oranges, and place the segments around the lettuce on the edges of the bowl. sprinkle the dates, figs and almonds on top. to make the dressing, combine the lemon juice, salt and sugar, and mix well. Sprinkle the dressing over the salad, and serve immediately.
I've made the salad twice in two weeks. that's how good it is.
Onto book news! I know it's been ages, but i've got some new book reviews up:
China Mieville's The Scar, my hands down favorite Mieville book
Tim Powers' Three Days to Never, not a bad book by any means, but not his best work.
I'm working on a review for S.M. Stirling's Dies the Fire, and this better be part of a series, because it kind of doesn't end. I can't believe it took me this long to discover Stirling, he (she?) is the real deal. Dies the Fire starts at the end of the world. Some kind of EMP goes off, and everything electronic poops out, and some stuff that isn't electronic poops out too. the story follows a few family groups, and their survival strategy. Luckly, each group has a few people trained in wilderness survival, old school weaponry (can you say bows and arrows?), and medical knowledge. the scenes of fighting off the cannibals gave me enough nightmares, and that was before I realizes that in this kind of future, i would be beyond useless. my expensive formal education and fancy resume would make me a prime candidate to be left by the roadside. that's what scared the shit out of me. Longer book review coming.
Monday, July 21, 2008
Finally! Carrot Salad Success!
AC has been blasting non stop for a few weeks, the dog days of summer are here, husband and I haven't been very inventive lately. we're cooking old standbys, not cooking at all (tabbouli or tuna salad anyone?) or not having success with new creations.
101 Cookbooks to the rescue. Ok, so everything she does is vegetarian, and there's a little too much tofu for my tastes, but can i tell you that her website is the best thing to keep me from falling asleep during a slow day at the office? then i hit on the idea of blending two different Carrot salad recipes that i found there. the results were heavenly, easy, vegetarian friendly, and probably passover friendly. thank god for that last one, i don't ever want to have to choke down another overly sweet carrot tzimmes again.
here is the easiest, and only Carrot Recipe you will ever need:
Carrot salad with olives
1 cup orange juice
1/2 cup pine nuts
olive oil
1-2 lbs young spring carrots, skinned and sliced thin on a mandolin *
salt
1 tbsp honey
lemon juice of 1 lemon
1/2 cup Kalamata olives, each olive cut in half
1 tsp cumin
1 tbsp chopped cilantro
1 tbsp chopped mint
* what the hell is a mandolin?. Or, you could use an uber sharp knife, or put the carrots through a food processor for a more slaw type texture
put the orange juice in a small sauce pan, and simmer till reduced to 1/2 cup (this takes about 15 minutes). meanwhile, toast the pine nuts by putting them on a foil lined baking sheet in your toaster over, and using a medium "toast" setting. When toasted, set aside to cool.
put a little olive oil in a skillet, and gently saute the carrot slices until they have lost most of their rawness. the center parts will turn a yellowy color when they are done. put carrots in a bowl with any oil remaining in the pan and add a few good pinches of salt (don't skip the salt. seriously. don't do it.). add honey, lemon juice, olives, reduced orange juice and cumin, and mix well. Just before serving mix in the cilantro, mint, and pine nuts.
is excellent served over lettuce, or with couscous, or with anything, or straight. the pine nuts are awesome. and i was able to get the most awesome baby carrots at the farmers market.
I haven't made a salady type thing that i liked this much in a really long time. the carrots and honey are sweet, the citrus juice and olives are twangy, and cumin and pinenuts are earthy. it's just super good. and good for you! now i'm starting to sound like the 101 Cookbooks lady!
101 Cookbooks to the rescue. Ok, so everything she does is vegetarian, and there's a little too much tofu for my tastes, but can i tell you that her website is the best thing to keep me from falling asleep during a slow day at the office? then i hit on the idea of blending two different Carrot salad recipes that i found there. the results were heavenly, easy, vegetarian friendly, and probably passover friendly. thank god for that last one, i don't ever want to have to choke down another overly sweet carrot tzimmes again.
here is the easiest, and only Carrot Recipe you will ever need:
Carrot salad with olives
1 cup orange juice
1/2 cup pine nuts
olive oil
1-2 lbs young spring carrots, skinned and sliced thin on a mandolin *
salt
1 tbsp honey
lemon juice of 1 lemon
1/2 cup Kalamata olives, each olive cut in half
1 tsp cumin
1 tbsp chopped cilantro
1 tbsp chopped mint
* what the hell is a mandolin?. Or, you could use an uber sharp knife, or put the carrots through a food processor for a more slaw type texture
put the orange juice in a small sauce pan, and simmer till reduced to 1/2 cup (this takes about 15 minutes). meanwhile, toast the pine nuts by putting them on a foil lined baking sheet in your toaster over, and using a medium "toast" setting. When toasted, set aside to cool.
put a little olive oil in a skillet, and gently saute the carrot slices until they have lost most of their rawness. the center parts will turn a yellowy color when they are done. put carrots in a bowl with any oil remaining in the pan and add a few good pinches of salt (don't skip the salt. seriously. don't do it.). add honey, lemon juice, olives, reduced orange juice and cumin, and mix well. Just before serving mix in the cilantro, mint, and pine nuts.
is excellent served over lettuce, or with couscous, or with anything, or straight. the pine nuts are awesome. and i was able to get the most awesome baby carrots at the farmers market.
I haven't made a salady type thing that i liked this much in a really long time. the carrots and honey are sweet, the citrus juice and olives are twangy, and cumin and pinenuts are earthy. it's just super good. and good for you! now i'm starting to sound like the 101 Cookbooks lady!
Saturday, December 1, 2007
To George R R Martin
Dear George R. R. Martin,
you seduced me with A Game of Thrones, and i became a true believer with the RRetrospecives (and Dreamsongs). but ser, i'm a little annoyed at you right now.
I'm half way through A Feast for Crows, and some of my favorite characters (I'm quite sure they are alive and kicking, or at least kicking) have yet to make an appearance. what gives? OK, so i understand lots of people lost heads and lives in the last few books. Must you introduce a new character for each one that dies? I was given 1,000 pages to fall in love with the Stark Family, to be with them on the first step of their individual hero quests and decide if i was interested in their destinies. I've had nearly four books to decide and redecide how i feel about the insane Lannister siblings. I've watched Daenerys grow into quite the woman, although my husband is convinced her character changed too fast (i disagree with him. she finally woke up) there are Stark children I want to track down, dragons i want to watch. I want to see who Daenerys ends up marrying (because i know she will) or at least hooking up with, and what's going ot happen to little Bran? but 300 pages+, and nary a mention of them.
can you really expect me to quickly fall in love with Asha, and Victarion, the Tyrell's, and Brienne (although Breinne is totally awesome), and others that i feel like i hardly know? I'm not sure I know these people very well yet. They came into the story fully formed, as adults. they already know the rules of the game of thrones. They were never innocents to start with. by default, their paths will be less painful, their safety less valued, their destiny less earned.
i realize there is more going on in Westeros and the Free Cities than the trials of the Stark family. Who but Jon Snow will save Westeros from winter? Who but Bran will see the path? and who but Daenarys will bind it all together? (and who the heck is Jon's mother???)
ok, I'm done whining now. just thought you should know how i feel, and what i'm thinking. thanks. i'm sure by the time i get to the end of Feast for Crows I'll love it as much as I loved the previous novels. . . but i'm a little annoyed right now. I feel like my favorite characters have abandoned me.
**************************************
gotta switch gears, or i'm going to bitch and whine all afternoon, and never get anymore reading done. if you didn't come here for scifi/fantasy talk, you came here for food.
i've decided i need to learn to make more side dishes, because a hunk of meat with some sauce does not make a meal. and this dish combines onions and honey, two foods i love with a passion.
Onions and Carrots with Honey.
1/2 cup honey
1 cup water
1 package pearl onions (20-30 onions)
16 oz baby carrots, sliced length wise
pinch salt
1/2 tsp coriander
how to skin pearl onions:
boil in a few cups water for a few minutes. drain, and rinse with cold water. as soon as the onions are cool enough to handle, chop the ends off, and push the interior parts out through the end. sounds weird, works like a charm.
in a saucepan bring one cup water and honey to a boil. when it has reduced by half, add the onions and carrots and salt. bring back to a boil, then simmer until most of the remaining water has evaporated, about 10 minutes, stirring occasionally. stir in the coriander, and serve hot.
you seduced me with A Game of Thrones, and i became a true believer with the RRetrospecives (and Dreamsongs). but ser, i'm a little annoyed at you right now.
I'm half way through A Feast for Crows, and some of my favorite characters (I'm quite sure they are alive and kicking, or at least kicking) have yet to make an appearance. what gives? OK, so i understand lots of people lost heads and lives in the last few books. Must you introduce a new character for each one that dies? I was given 1,000 pages to fall in love with the Stark Family, to be with them on the first step of their individual hero quests and decide if i was interested in their destinies. I've had nearly four books to decide and redecide how i feel about the insane Lannister siblings. I've watched Daenerys grow into quite the woman, although my husband is convinced her character changed too fast (i disagree with him. she finally woke up) there are Stark children I want to track down, dragons i want to watch. I want to see who Daenerys ends up marrying (because i know she will) or at least hooking up with, and what's going ot happen to little Bran? but 300 pages+, and nary a mention of them.
can you really expect me to quickly fall in love with Asha, and Victarion, the Tyrell's, and Brienne (although Breinne is totally awesome), and others that i feel like i hardly know? I'm not sure I know these people very well yet. They came into the story fully formed, as adults. they already know the rules of the game of thrones. They were never innocents to start with. by default, their paths will be less painful, their safety less valued, their destiny less earned.
i realize there is more going on in Westeros and the Free Cities than the trials of the Stark family. Who but Jon Snow will save Westeros from winter? Who but Bran will see the path? and who but Daenarys will bind it all together? (and who the heck is Jon's mother???)
ok, I'm done whining now. just thought you should know how i feel, and what i'm thinking. thanks. i'm sure by the time i get to the end of Feast for Crows I'll love it as much as I loved the previous novels. . . but i'm a little annoyed right now. I feel like my favorite characters have abandoned me.
**************************************
gotta switch gears, or i'm going to bitch and whine all afternoon, and never get anymore reading done. if you didn't come here for scifi/fantasy talk, you came here for food.
i've decided i need to learn to make more side dishes, because a hunk of meat with some sauce does not make a meal. and this dish combines onions and honey, two foods i love with a passion.
Onions and Carrots with Honey.
1/2 cup honey
1 cup water
1 package pearl onions (20-30 onions)
16 oz baby carrots, sliced length wise
pinch salt
1/2 tsp coriander
how to skin pearl onions:
boil in a few cups water for a few minutes. drain, and rinse with cold water. as soon as the onions are cool enough to handle, chop the ends off, and push the interior parts out through the end. sounds weird, works like a charm.
in a saucepan bring one cup water and honey to a boil. when it has reduced by half, add the onions and carrots and salt. bring back to a boil, then simmer until most of the remaining water has evaporated, about 10 minutes, stirring occasionally. stir in the coriander, and serve hot.
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