Altima Cook's Recipes: carrot

Showing posts with label carrot. Show all posts

Snap Pea Slaw

Ingredients:

2 cups snap peas, thinly sliced
2 carrots, shredded
1 clove garlic, minced
2 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tbsp parsley, minced
1 tsp sesame seeds

Directions:

In a bowl, combine all ingredients and mix well.

Split Pea Soup

Ingredients:

2 cups dried peas, soaked overnight, drained and rinsed
1 red onion, diced
2 carrots, chopped
2 celery ribs, chopped
5 garlic cloves minced
2 tbsp olive oil
4 cups vegetable broth
2 cups water
1 tsp cumin
1 tsp pepper
1 tsp salt
2 tsp oregano
2 bay leaves

Directions:

In a large pot, heat oil over medium-high heat.
Add red onion and saute until soft.
Add garlic and let bloom.
Add seasoning and let bloom.
Add carrots and celery and cook for a few minutes.
Add peas, broth, and water and bring to a boil.
Reduce heat and simmer until peas are soft.
Puree in blender (in batches).
Return to pot, season with salt and pepper to taste.

Zucchini Hummus Slices

Ingredients:

2 zucchini, sliced
3-4 carrots, shredded
1 avocado, diced
1/2 cup hummus
Sriracha (optional)

Directions:

Arrange zucchini slices in a single layer on a large platter (or two).
Spread hummus on top of each zucchini slice.
Place shredded carrots on top of each slice.
Top slices with avocado.
(Optional) Place Sriracha on the side for dipping.

Chicken Thigh Stew

Ingredients:

5 chicken thighs
2 medium onions, sliced
2 carrots, chopped
4 potatoes, diced
1 red bell pepper, sliced
2 cups snow peas, halved
4 oz shiitake mushrooms
1 tbsp olive oil
2 cups water
1 tsp salt
1 tsp Italian seasoning
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp chipotle pepper
1/4 tsp celery seeds

Directions:

Heat oil in a large pan, brown all sides of chicken thighs, and set aside.
In the same pan, saute onions until brown.
Return chicken to pan, add potatoes, carrots, bell pepper, snow peas, mushrooms, seasonings and water, and bring to a boil.
Reduce heat, cover, and simmer for an hour and a half.
Remove cover, raise the heat, and reduce until the desired consistency is reached.

Beef with Bell Pepper

Ingredients:

1 lb beef, cut into strips
1 onion, diced
4 garlic cloves, minced
1 large bell pepper, cut into strips
1 carrot, shredded,
1/2 cup red wine
3/4 cup water
1 tsp salt
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1/4 tsp chili powder
1/4 tsp black pepper
1 tbsp olive oil

Directions:

Heat oil in a large pan, brown beef, remove from pan.
Use the same pan to saute onion until tender.
Add garlic and let bloom.
Add bell pepper and carrot and cook until pepper starts to get tender.
Add water, wine, seasonings and browned beef and bring to a boil.
Lower to a simmer and cook for a half an hour.
Serve over rice.

Eggplant Dip

Ingredients:

1 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
1 eggplant, chopped
2 carrots, shredded
1 cup tomatoes, diced
salt
pepper

Directions:

Heat oil in a pan and saute onions until brown.
Add garlic and cook until it blooms.
Add eggplant, reduce heat, and cook until tender.
Add carrots and cook until carrots are tender.
Add tomatoes and cook until incorporated.
Season to taste with salt and pepper.

Parsley and Rice Soup

Ingredients:

1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, minced
1/2 bunch parsley, roughly chopped
1/2 cup rice
4 cups water
salt
pepper

Directions:

Brown onions in a pot.
Add garlic, celery, and carrots and roast 5 minutes or until carrots start to get tender.
Add parsley, rice and water, bring to a boil, reduce to a simmer and cook for 15-20 minutes or until rice is cooked "al dente" and carrots are tender.
Season to taste.

Stuffed Peppers

Ingredients:

4 large bell peppers, cored
4 medium onions, chopped
4 large carrots, grated
2 tbsp vegeta seasoning powder
1 cup rice
1 tomato, pureed
8oz sour cream
olive oil
salt

Directions:

Coat the bottom of a large pan in olive oil and brown onions.
Add carrots to onions and cook until tender.
Let mixture cool off.
Season [to taste] with vegeta and mix in rice.
Loosely fill each pepper with approximately 1/4 of the mix.
Arrange filled peppers in a tight fitting pot.
Fill pot with with water to within an inch of the top of the peppers and add salt to water.
Bring to a boil and cook for 30-45 minutes or until rice is cooked.
Top each pepper with pureed tomato and cook for an additional 5 minutes.
To serve, top each pepper with a dollop of sour cream

White Bean and Kale Soup

Ingredients:

1 tbsp olive oil
1 onion, diced
2 garlic cloves minced
2 carrots, diced
2 celery stalks, diced
1 can white beans, rinsed
1/2 cup rice
1 bunch kale, stemmed and chopped
8 cups water
salt
pepper

Directions:

In a large pot, heat oil over medium heat, add onion and brown.
Add garlic, carrots, and celery and saute for a few minutes.
Add rice and water and bring to a boil, then reduce heat and simmer until carrots are almost tender.
Add kale and simmer a few minutes, until wilted.
Season to taste.

Carrot and Sweet Potato Soup

Ingredients:

1 tbsp olive oil
3 garlic cloves, minced
1 large onion, peeled and chopped
1 tbsp grated, ginger
2 tsp ground cumin
6 or 7 large carrots, peeled and chopped
2 sweet potatoes, peeled and chopped
1 can chicken stock
2 cans water
salt

Directions:

Heat oil in a large saucepan over a medium, add onions and let soften until translucent.
Add garlic and ginger and cook for a few minutes.
Add carrots and sweet potato and roast for 5 minutes.
Add stock and water, cover and cook for 15 minutes or until tender.
Remove from heat and puree in a blender until smooth.
Add salt to taste.
Top with croutons (optional).

Braised Pork Top Loin, Take 2

Ingredients:

3 lb pork top loin

2 tbsp Worcestershire

1 head pressed garlic

1 tbsp ginger, grated

1/2 cup parsley, finely chopped

1 tbsp salt

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp chipotle pepper

2 onions, chopped

2 carrots, diced

1 green apple, diced

2 cups mixed potatoes, diced

2 pints "light" beer

olive oil

Directions:

1. preheat oven to 250F. In a small bowl, combine garlic, ginger, parsley, salt, all peppers and Worcestershire sauce. Rub loin with mixture. Coat bottom of brasier with olive oil, set pork with fat side up and cover

2. cook pork for 6 hours in preheated oven

3. remove pork from pan, leaving juices behind, let rest, increase oven temp to 300F

4. in pan with juices, caramelize onions, add other veggies

5. remove fat from pork and slice thinly

6. return pork to pan, pour beer over dish, cover with lid and cook for 1.5 hours

Roasted Sweet Potato Hash

Ingredients:

2 sweet potato, grated

2 golden beet, grated

3 carrots, grated

2 fuji apples, grated

1 large onion, sliced or diced

olive oil

salt

pepper

Directions:

1. in a large pan, cook onions until browned

2. add grated ingredients and cook until dry

3. season with salt and pepper to taste

Honey Slaw

Ingredients:

4 carrots

1/2 green cabbage

1 granny smith apple

1 radicchio

2 containers Greek yogurt

2 tsp celery seeds

1 tsp salt

4 tbsp honey

Directions:

1. peel and julienne carrots and granny smith apple

2. core and thinly slice cabbage and radicchio

3. in a large bowl, mix all together. Season with salt and celery seeds. Toss with honey and Greek yogurt

Braised Pork Top Loin Stew

Ingredients:

3 lb pork top loin

2 tbsp soy sauce

1 head pressed garlic

1 tbsp salt

1 tsp pepper

2 onions, chopped

2 carrots, diced

4 potatoes, diced

1/2 lb asparagus stalks, chopped

1/2 cup white wine

1 can vegetable stock

olive oil

Directions:

1. preheat oven to 250F; rub loin with sauce, garlic, pepper, salt; coat bottom of brasier with olive oil; set pork with fat side up and cover

2. cook pork for 6 hours in preheated oven

3. remove pork from pan, leaving juices behind, let rest; increase oven temp to 300F

4. in pan with juices, caramelize onions, add other veggies

5. remove fat from pork and slice thinly

6. return pork to pan, pour white wine and stock over, cover with lid and cook for 1.5 hours