Posts tagged carrot

Roasted Cumin-Lime Carrots

Roasted Cumin-Lime Carrots

Recipe: Roasted Cumin-Lime Carrots

Ingredients

  • 1 pound small young carrots with fresh green tops
  • 1 tablespoon olive oil
  • Juice and fresh grated zest of 1 lime
  • 1 teaspoon agave nectar or honey
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 2 green onions, thinly sliced
  • Small handful fresh mint leaves, chopped

Instructions

  1. Heat oven to 400 degrees.
  2. Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.
  3. Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color. Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Cumin-Lime Carrots

Roasted Carrots and Parsnips with Thyme

Roasted Carrots and Parsnips with Thyme

Recipe: Roasted Carrots and Parsnips with Thyme

Ingredients

  • 1 pound carrots
  • 1 pound parsnips
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • Coarse salt and freshly ground black pepper
  • 6 sprigs fresh thyme

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
  3. Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
  4. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Roasted Carrots and Parsnips with Thyme

Carrot Cake Pancakes

Carrot Cake Pancakes

Recipe: Carrot Cake Pancakes

Ingredients

  • 1 cup plus 2 heaping tablespoons all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 3/4 plus one tablespoon cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted and cooled
  • 3/4 cup grated carrot
  • 1 1/4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup coconut
  • 1/4 cup coarsely chopped pecans

Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Whisk together first 5 ingredients, cinnamon, and nutmeg in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture. Then add carrots, coconut, and pecans. Whisk just until blended. Let stand 10 minutes.
  2. While you are waiting, make the cream cheese frosting. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Heat in the microwave, on low power, stirring frequently, until its the consistency on a thick syrup.
  3. Pour by 1/3 cup of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown. Drizzle with heated cream cheese frosting.

Cooking time (duration): 45 min

Number of servings (yield): 6

Inspired By: Carrot Cake Pancakes

Carrot Cake

Carrot CakeRecipe: Carrot Cake

This carrot cake has 40% less calories and 50% less fat the average carrot cake, yet it is still moist and delicious.

Ingredients

  • 1 20-ounce can crushed pineapple
  • 2 cups whole-wheat pastry flour (see note below)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup nonfat buttermilk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots, (4-6 medium)
  • 1/4 cup unsweetened flaked coconut
  • 1/2 cup chopped walnuts, toasted (optional)

Frosting

  • 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 1/2 cup confectioners’ sugar, sifted
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons flaked coconut, toasted

Instructions

  1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
  3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
  4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
  5. To prepare frosting and finish cake: Beat cream cheese, confectioners’ sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut.

Personal Notes

Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Cooking time (duration): 70 min

Number of servings (yield): 16

Inspired By: Carrot Cake
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Orange Glazed Ham with Baby Carrots

Orange Glazed Ham

Recipe: Orange Glazed Ham with Baby Carrots

Ingredients

  • 1 (8 to 10-pound) smoked ham, bone-in, skin on
  • Kosher salt and freshly ground black pepper
  • 1 bunch fresh sage leaves
  • 1/4 cup extra-virgin olive oil
  • 1 cup (2 sticks) unsalted butter, cut in chunks
  • 2 oranges, sliced thin, seeds removed
  • 2 cups orange juice
  • 2 cups light brown sugar, packed
  • 1 cup water
  • 1/4 teaspoon whole cloves
  • 2 cinnamon sticks
  • 1 1/2 pounds carrots, peeled

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the orange glaze.
  3. For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
  4. After the ham has being going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the oven and continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
  5. Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
  6. Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side.

Cooking time (duration): 4.5 hours

Number of servings (yield): 12

Inspired By: Tangerine-Glazed Easter Ham with Baby Carrots

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