French Carrot Salad
This French carrot salad recipe is simple and fresh! You’ll need carrots, olive oil, lemon, honey, cumin, parsley and chives. Chickpeas are optional but recommended. Recipe yields 4 servings.
1 pound carrots, peeled
2 tablespoons finely snipped chives or chopped green onion
2 tablespoons finely chopped fresh parsley
Optional: 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon Dijon mustard
½ teaspoon ground cumin
¼ teaspoon fine sea salt
To prepare the carrots: You can grate them on the large holes of a box grater, or use short strokes with a julienne peeler, or process them in a food processor fitted with a grating attachment. You’ll end up with about 3 cups grated carrots.
Place the carrots in a medium serving bowl. Add the chives, parsley and optional chickpeas to the bowl.
To make the dressing, whisk all the ingredients together in a small bowl until completely blended.
Pour the dressing over the carrot mixture and stir until the mixture is evenly coated in dressing. For best flavor, allow the salad to marinate for 20 minutes before serving. Toss again before serving. This salad keeps well in the refrigerator, covered, for about 4 days.
Kale With Garlic and Peppers
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This kale recipe is nutritious and delicious, and it's very easy to prepare and cook. There's very little fat in the recipe, and it can be reduced even further by using nonstick cooking spray and a little broth to saute the onion. We used the Portuguese hot crushed red peppers (wet, from a jar) in this dish, but feel free to use fresh minced hot peppers for heat. Alternatively, chopped sweet red bell peppers can be used.
1 pound kale (large stems removed, chopped, or use frozen chopped kale)
2 teaspoons extra virgin olive oil
1/2 cup finely chopped red onion
1 medium clove garlic (pressed)
1 or 2 hot peppers (minced, or 1 heaping tablespoon crushed red peppers from a jar)
3 tablespoons red wine vinegar
1 tomato (chopped)
1/2 teaspoon salt (or to taste)
Steps to Make It
To cook the kale, bring a pot of salted water to a boil. Add the chopped kale and boil for 10 to 15 minutes, or until stem portions are tender. Or, follow directions on the package if using frozen kale.
Heat olive oil in a large skillet or sauté pan over medium heat; cook onion until just tender.
Add the garlic and cook, stirring, for 1 minute.
Add crushed red peppers, kale, and vinegar; cook, stirring, for 1 minute longer.
Add chopped tomato, salt, and pepper; heat through.
Potatoes and Peppers
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
⅓ cup olive oil
6 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Pear, Banana & Honey Tart
When I told Gourmet Dad about my latest creation he said…”ooookaaaaay…..”, not sure about the flavor combination. However, when I served it up, he gobbled up the first piece and then said, “is that piece on the counter up for grabs?” Ha!
6 T. butter, softened
1 c. flour
¼ c. white sugar
1 tsp. apple cider vinegar
1/3 c. Honey
12 oz. Marscapone cheese (use cream cheese if you can’t locate any)
2 ripe bananas, mashed
1 tsp. vanilla extract
2 large pears, cored and sliced thin
1 ½ tsp. white sugar
½ tsp. cinnamon
1 Tbsp. Honey
Preheat oven to 425 degrees. In a small bowl, combine all crust ingredients with a fork or pastry cutter until mixture resembles coarse crumbs.
Press into tart pan or pie dish. Bake at 425 degrees for 5-7 minutes, until it’s just starting to brown.
Remove from oven and reduce oven temperature to 350 degrees.
In a medium bowl, combine all filling ingredients and mix well. Pour onto crust and spread evenly. Top with sliced pears. In a small bowl, combine cinnamon and sugar and sprinkle on top of the pears. Drizzle with 1 Tbsp. honey.
Bake at 350 degrees for 25-30 minutes until golden and bubbly. Remove from oven and let cool for 30 minutes. Place in refrigerator and chill completely, at least one hour. To serve, slice and drizzle with additional honey if desired.
Apple and Pear Slaw
Make-ahead tip: The dressing can be made up to one week in advance; cover and chill. Slice the fruit and toss it with the coleslaw mix and dressing in the morning.
1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups thinly sliced Granny Smith apple (about 1 large apple)
2 cups thinly sliced pear (about 1 large pear)
1 (12-ounce) package cabbage-and-carrot coleslaw
Peperonata (Red Pepper Stew
Some make theirs by first cooking the onion and tomatoes into a sauce, then adding the peppers at the end, while others cook the onion and peppers first, finishing with the tomatoes. Roman writer Ada Boni has a recipe from her 1929 cookbook "Il Talismano della Felicità" (“The Talisman of Happiness,” which was published in a very abridged version in English as "The Talisman") where the peppers, onions, and peeled and seeded tomatoes all go into the pot at the same time and are doused with some olive oil and salt, placed on a very low heat, and covered for an hour so that the whole thing slowly, slowly stews together. Right at the end, a glass of vinegar goes over the top and it's ready.
I love the ease of her method: Pop it all in and let it cook slowly and steadily on its own. And because I love the sweetness of peppers too much, I don't add vinegar. But feel free to adjust as you please. —
3 to 4 round tomatoes, medium ripe
extra-virgin olive oil
1 yellow onion, thinly sliced
3 large red bell peppers, stems and seeds removed
handful of basil, torn
Salt and pepper, to taste
Score a cross in the bottoms of the tomatoes and blanch for about 30 seconds in boiling water. Immediately place them in a bowl of cool water until they're cool enough to manage and it's easy to peel off the skins. Chop into quarters, remove seeds, and dice the flesh. Set aside.
Slice peppers into thin strips a few inches long.
In a deep skillet, heat a few tablespoons of olive oil over low heat and add the onion, the peppers, and tomatoes with a good pinch of salt and some black pepper. Cover and let cook, stirring and checking occasionally, until the peppers have melted down into very soft, silky stew and the tomatoes have broken down into a thick sauce, about 1 hour. If needed, splash with water every now and then.
Remove from the heat, scattering with basil, and serve at room temperature.
Kale, Potato and Carrot Curry
Coconut milk and fragrant spices make this decadent curry the perfect meal to cozy up to on a cold Monday night. It’s a great way to use up seasonal produce items like kale, carrots and potatoes, plus it’s a snap to cook!.
1 tablespoon of coconut oil or olive oil
2 teaspoons of ground coriander
1 teaspoon of ground cumin
1 teaspoon of ground turmeric
1 small onion, peeled and finely chopped
1 medium green chili pepper, deseeded, and finely chopped (put less if you prefer your curry less hot)
2 large garlic cloves, peeled and crushed
2 teaspoons of finely chopped fresh ginger roots
4 small carrots, peeled and diced (1 1/2 cups of diced carrots)
2 cups of peeled and diced potato
2 cups of chopped kale (stems removed, and leaves chopped)
1 cup of good quality coconut milk
2 cups of water
In a wok or cooking pot over high heat, heat 1 tablespoon of coconut oil or olive oil. Stir in the ground coriander, cumin and turmeric, and cook for a few seconds, until fragrant.
Add the onion, chili pepper, garlic and ginger, and cook stirring often for 1-2 minutes.
Add the carrot, potato and kale, and cook for about 6-7 minutes stirring frequently, until the kale has wilted.
Cover with coconut milk and water, add salt and pepper, and stir well. Bring to a boil, reduce the heat to medium-high heat, and simmer covered for 30 minutes, until the potato is cooked through and tender.
Taste, and add more salt and pepper if needed. Remove from the heat, and let it stand for 5 minutes before serving.
Nice with naan bread, brown rice, or a health mix.
Apple Banana Stew Recipe In Cinnamon Sauce
1/3 cup honey
1/2 tsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup water
1 tablespoon corn starch
2 apples, chopped
Mix water and corn starch together until corn starch is dissolved.
In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.
Add chopped apples and bananas and stir to coat with the sauce.
Continue to cook over low heat for 5-7 minutes.
Scoop apple/ bananas into a bowl or hollowed out apples.
Apple, Kale, and Feta Salad
The perfect flavor combination! This salad will last several days in the fridge. And you can't beat the health benefits of kale.
Large pinch Kosher salt
1/2red onion, chopped
1/2cup walnuts, chopped
1/2cup crumbled feta cheese
3tbsp olive oil
2tbsp apple cider vinegar
2tbsp lemon juice
Salt & pepper to taste
Prepare kale: rinse, remove stems and chop into strips. Place in a bowl. Sprinkle with a large pinch of kosher salt. Massage salt into the kale for 3-5 minutes. The kale will appear darker in color and slightly wilted when you are done. (Massaging kale in this manner will decrease the bitterness.)
Combine kale with remaining ingredients: chopped apple, chopped red onion, walnuts, and feta cheese.
Prepare dressing. Combine: olive oil, apple cider vinegar, and lemon juice. Toss over salad.
Add salt & pepper to taste.
Roasted carrots with a caramelized surface that enhances the flavor. Butter, salt, and pepper intensify the natural sweetness of this root vegetable.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
2 pounds (908 g) carrots, peeled
3 tablespoons (45 g) unsalted butter, melted
¾ teaspoon (3 g) kosher salt
½ teaspoon black pepper
1 teaspoon chopped parsley
Place oven rack to the center position and preheat to 425ºF (218ºC).
If using large carrots instead of petite-sized, cut them into uniform pieces between ½ to 1-inch wide and 3 to 4-inches long. This will depend on the size of the carrots.
Toss and combine carrots with melted butter, salt, and pepper in a large bowl.
Line a large rimmed baking sheet with foil.
Evenly spread out the carrots on the baking sheet and cover tightly with foil.
Cook carrots for 15 minutes and then remove the top pieces of foil.
Roast the carrots for an additional 15 minutes, and then stir.
Continue to roast until browned and the widest parts are fork-tender about 5 to 15 minutes, depending on the size.
Season with salt and pepper and serve warm.
PARSLEY PESTO PASTA
Forget expensive basil pasta, this quick and easy parsley pesto pasta packs a huge flavor punch and costs pennies.
Author: Beth - Budget Bytes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
1 lb. fettuccini
1 bunch Italian parsley
1/2 cup grated parmesan
2 Tbsp lemon juice
2 cloves garlic
1/4 tsp salt
1/2 cup olive oil
Rinse the parsley well and shake off as much water as possible. Remove the leaves from the stems and place them into the food processor. Also add the garlic (peeled), parmesan cheese, and lemon juice. Pulse until there are no large chunks of garlic left.
Slowly add the olive oil through the spout on the lid as you continue to pulse the mixture. Scrape down the sides of the bowl as needed and pulse until smooth. Taste the pesto and add salt to your liking. I added 1/4 teaspoon. You want the pesto to be slightly saltier than you’d think because it will be spread out thin over the pasta.
Cook the pasta according to the package directions (this can done while you make the pesto). Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool slightly (about 5 minutes) and then return it to the pot. Add the pesto and stir to coat. If the pasta becomes dry, clumpy, or sticky, use a small amount of the pasta water to help loosen it up. Serve warm!
Pear & Carrot Cake with Honey Lemon Cream Cheese Frosting
2 cups all purpose flour
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons fresh ground cardamom
2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup vegetable oil
2 large eggs
1/3 cup whole milk
1 1/2 teaspoons vanilla extract
1.5 cups peeled Bosc pears (about two large). Food process 1 cup, chop 1/2 cup
1.5 cups peeled carrots, finely chopped in the food processor
1/2 cup walnuts, toasted, chopped
2 8-ounce packages cream cheese (1/3 less fat, optional) room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 3 T powdered sugar
2 teaspoons vanilla extract
2 teaspoons grated lemon peel
2 T. fresh lemon juice
1/8 to 1/4 cup honey (start with 1/8 cup, adjust to desired flavor & consistency)
2 t. cinnamon
Preheat oven to 325°F. Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, sugar, baking soda, salt and spices in large bowl. Make well in center of flour mixture. Add oil, eggs, milk and vanilla; whisk just until evenly moistened. Fold in pears, carrots, and nuts; divide between pans.
Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on racks.
Beat cream cheese, butter, powdered sugar, vanilla, cinnamon, lemon juice and lemon peel in large bowl until fluffy. Add honey and beat until smooth. If frosting is very soft, chill until firm enough to spread.
Cut around cakes; turn out of pans. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second layer, flat side down. Spread remaining frosting over top and sides of cake.