Posts Tagged ‘carrots’
If you’re planning on doing something romantic for your sweetie, we think your best bet is homemade goodies. Breakfast in bed is sure to make your significant other swoon. Take the time to make them swoon, it’ll be worth it.
We are having a “feed your love” sale, with a whole lot of great products at a bargain price. One of our sweet treats is coconut sugar. This sweetener is making its way up the chain of alternative and healthy baking as it’s less refined than it counterpart, white sugar. This means that it retains all of its natural minerals and vitamins.
It also has a low glycemic index of 35, compared to white sugar with an index in the 60s. This means the coconut sugar is metabolized more slowly and can be easier on the system, which some say makes it a diabetic friendly sweetener.
It’s similar to brown sugar in taste, with a light hint of caramel flavor. Coconut sugar doesn’t come from the coconut itself, but is harvested directly from the flower. The coconut nectar is heated to remove excess moisture, leaving the crystals behind.
Now that you have a little background about coconut sugar, we’ll get back to the recipe. Whip up a batch of these, serve warm with some local butter and you’ll impress the sweetheart for sure.
Morning Glory Muffins
From: King Arthur Flour
- 1/2 cup raisins
- 2 cups whole wheat flour
- 1 cup brown sugar
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
- 2 cups carrots, peeled and grated
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/3 cup sunflower seeds
- 3 large eggs
- 2/3 cup vegetable or coconut oil
- 2 tsp vanilla extract
- 1/4 cup orange juice
Preheat the oven to 375 degrees F. Lightly grease a 12-cup muffin tin.
In a small bowl, cover the raisins with hot water and set them aside to soak while you assemble the rest of the recipe. In a large bowl, whisk together the flour, sugar, baking soda, spices and salt. Stir in the carrots, apple, coconut, nuts and sunflower seeds.
In a separate bowl, beat together the eggs, oil, vanilla, and orange juice. Add to the flour mixture, and stir until evenly moistened. Drain the raisins and stir them in. Divide the batter among the wells of the prepared pan. Bake for 25-28 minutes, until nicely domed and a cake tester inserted in the center comes out clean. Remove from the oven, let cool for 5 minutes in their pan on a rack and then turn out of pans to finish cooling.
I suppose you could say we’re smitten with carrots. They’re a crop we’ve come to rely on in winter, and we’re so happy when Johnson’s Backyard Garden shows up with another box of these beauties. Right now, our rainbow carrots are on sale for $2.62 a bunch, come grab a few and get cooking.
We already blew through most of the fun carrot facts in our last post, but it turns out there is a lot to learn about the carrot. Did you know that carrots have the highest content of vitamin A of all the vegetables? Perhaps this is why they were first grown medicinally, and not for food.
Rumor has it that Anglo-Saxons included carrots in their medicinal tonics that they created to ward off the devil and insanity.
Carrots have such a rich history.
Even if you don’t believe that they can keep insanity at bay, their nutritional value is inspiring. Not only do they contain vitamin A, research has shown that people who consumed two carrots a day were able to lower their cholesterol levels by about 20 percent. And if you’re in need of a mid-afternoon energy boost, three carrots will give you enough energy to walk three miles. A carrot per mile, that’s not too shabby.
Like we said, we can’t get enough of this vegetable. Our recipe today showcases the carrot with a pairing of chickpeas and Moroccan style spices. This is a perfect salad if you’re headed to a potluck, and has ingredients that can be found almost all year-long.
Moroccan Carrot and Chickpea Salad
From: 101 Cookbooks
- 1 Tbsp cumin seeds
- 1/3 cup olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp honey
- 1/2 tsp sea salt
- 1/8 cayenne pepper
- 10 oz carrots, shredded
- 2 cups cooked chickpeas
- 2/3 cup dried plums
- 1/3 cup parsley
- 1/4 cup toasted almonds
- Chevre cheese (optional for garnish)
You’ll need to make the chickpeas first. First thing you’ll have to do is soak them overnight, about 12 hours. A teaspoon of baking soda will help aid the soaking process. After soaking, drain and transfer to a large cooking pot. Cover with water and bring to a boil. Cover and allow to simmer for approximately one hour. Drain and allow to cool for 15 minutes.
To make the dressing, first toast the cumin seeds in a dry skillet until fragrant and lightly browned, a minute or two. Let cool, and grind to a powder with a mortar and pestle.
In a bowl or far, whisk together the olive oil, lemon juice, ground cumin, salt and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, chickpeas, dried plums, parsley and almond. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve. If you want to add the chevre, do right before serving.
Even the name of it is tantalizing.
Who doesn’t want to eat something that’s “forbidden”? Turns out that in ancient China, black rice was considered the finest grain and was only served to the emperor. Because of this, it was off-limits for the general public and was therefore labeled forbidden.
Thank goodness it’s no longer off-limits to us. It turns out that black rice is better for you than brown rice, a star of the health food world.
Black rice offers all the same health benefits of brown rice, but is also full of antioxidants.
It contains the same anthocyanin antioxidants that are found in blueberries or blackberries. A spoonful of the rice contains more antioxidants than a spoonful of blueberries, with less sugar and more fiber.
Black rice for the win!
This recipe features the black rice with a slaw made from local veggies that are swimming in a delicious peanut sauce. It’s a healthy and quick option for dinner, and will make enough to take some for lunch the next day. Happy eating!
Forbidden Rice with Peanut Cabbage Slaw
From: The Kitchn
- 1 cup black rice
- 3 cups cabbage
- 4 carrots, grated
- 4 radishes, sliced thinly
- 3 Tbsp peanut butter
- 2 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp olive oil
- 2 Tbsp freshly-squeezed lime juice
- 2 tsp agave
- 1 tsp cracked red pepper flakes
- 1 tsp sesame seeds, to top
- 1/4 cup chopped peanuts
Start with the black rice. Wash the rice thoroughly, drain the water as much as possible. Bring 2 cups of water to a boil in a small pot. Add the rice. Bring the liquid back to a boil, then immediately decrease the heat to low.
Stir well to make sure the rice is submerged in water; that way the rice will cook even all the way through. Cover with a lid so the water doesn’t evaporate too fast. Cook for about 35-40 minutes. Add a pinch of salt half-way through the cooking process. Once the water evaporates, check that it’s done and set aside.
To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine. In a large salad bowl, combine cabbage, carrot, and radishes. Toss with dressing.
Put over a bowl of black rice and top with sesame seeds and peanuts. Serve immediately or chill before serving.
Think of 2013 as the year of weekly deals. Every week you can check your inbox (sign up for our mailing list!) or scope out the blog to see what deals we’ve got for you. This week we have a plethora of goodies, including Third Coast Coffee which will be on sale ($11.99 a lb, usually $13.50 a lb) all month long.
Who doesn’t love a good bargain?
Tomorrow morning we may wake up to snow. This is cause for celebration for some folks, for others… not so much. Whether or not the thought of snow makes you cringe, we can all agree that it’s chilly and this means the produce that’s in season are the hearty fruits and vegetables.
We’re talking about the ones that can survive this cold front, no big thing. They may be the vegetables that you stray away from when you go to the grocery store. They aren’t always the prettiest, but they sure do taste wonderful.
This morning we got some wonderful purple top turnips from Johnson’s Backyard Garden. This beautiful vegetable is not only unique looking, it’s also a low-calorie food that is packed with minerals, vitamins, protein, carbohydrates and fiber. Like most vegetables, they also contain phytonutrients that may aid in the prevention of cancer and other diseases.
Our recipe for today features turnips, beets and carrots. All the hearty winter vegetables we love. The added bacon make these cakes a great choice for serving as appetizers at your next gathering. Who knew root vegetables could be so fancy?
Shredded Root Vegetable Pancakes
From: Eating Well
- 1 large egg, lightly beaten
- 1/4 cup whole-wheat flour
- 3 tbs chopped green garlic
- 1 tsp dried dill
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 4 cups (1.5 lbs) assorted root vegetables, carrots, beets and turnips, peeled and shredded
- 2 slices cooked bacon, crumbled (optional)
- 6 tsp canola oil, divided
The beets and carrots are easy to peel with a vegetable peeler, but the turnips can be a little tougher. To peel the turnip, cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. You want to make sure you remove all of the fibrous skin.
After you have your vegetables peeled and shredded, preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Whisk egg, flour, green garlic, dill and salt and pepper in a large bowl. Stir in vegetables and bacon- if using.
Heat 2 tsp oil in a large nonstick skillet over medium heat. Cook 4 pancakes per batch: place about 1/4 cup vegetable mixture in a little of the oil and press with the back of the spatula to flatten into a 2 to 3-inch pancake.
Cook until crispy and golden, 1.5 to 3 minutes per side. Transfer the pancakes to the prepared baking sheet. Continue with 2 more batches, using the remaining 4 tsp of oil and vegetable mixture.
Transfer the baking sheet to the oven and bake for 15 minutes. Serve and enjoy!
Nearing the New Year has inspired a lot of us to pledge ourselves to a healthier year. That may mean you decide to go on a strict juice fast come January, or you may decide to be a bit more mindful, and try to eat a little bit cleaner.
What exactly does clean eating look like?
To us, clean eating means getting back to food that is real. Avoiding processed food, and trying to eat things that you recognize (and can pronounce). Clean eating involves a lot of vegetables and fruits, sticking with whole grains and organically raised protein. The whole purpose of eating clean is to let your body take a break from trying to process refined sugars, saturated fats and foreign foods that are abundant during the holidays.
If you follow food blogs, are on twitter or are generally interested in food, you will start to notice people’s pledges to get healthy in the New Year. Many people take the leap and dedicate themselves to doing a cleanse at the start of the year. If that isn’t your cup of tea, just consider being more mindful about what you eat. Resetting your body with healthy foods will make you feel unstoppable for 2013.
Roasted Honey Glazed Carrots
- 2 tbsp coconut oil or olive oil
- 4-5 large carrots, peeled and cut into 1 or 2 inch pieces
- Salt and pepper to taste
- 2 tbsp unsalted butter
- 2 sprigs rosemary
- 2 tbsp honey
Heat a large skillet over medium heat. Add the oil, then the carrots, and season with salt and pepper. Cook, tossing the carrots so they color on all sides, about five minutes. Add the butter, rosemary and honey. Continue cooking until the carrots are tender, about 5 minutes or more. Serve.
On this beautiful sunny morning we wanted to feature some root vegetables. These hearty veggies are colorful and their unique flavors blend together wonderfully in the slaw.
If you don’t feel like making this salad yourself, we will have some for you come lunchtime. Nothing says refreshing like a warm Panini, a side of slaw and some sunshine. All of the veggies featured in this recipe are local, a great salad in preparation for Eat, Drink Local week, happening from December 1-8.
The week starts off with the Urban Farm Bike Tour on Saturday from 9-1. In its 5th year, this self-guided bike tour is a great way to leisurely ride around town and see all of the amazing food-producing gems around Austin. There’s still time to register, so hop to it.
Urban Patchwork Neighborhood Farms will be showing off their lovely garden at in.gredients. Swing by for the raffle and some in.store deals this Saturday.
We will be celebrating the rest of the week by featuring a Local Food Box, full of goodies from nearby farms. Stop in the store to get eggs, butter, pasta, jam and veggies! The box is $38, but if you bring your own, it’s only $35. The box is great as a gift or to share with your family.
We’ll also have some events next week showcasing local Austin food and drinks. Wednesday we will host a Keep the Pint Night with Hops and Grain and Friday we will be showing LOCAL, a documentary featuring the local food movement in Austin. Come out for all things local food next week. You can find more details of the happenings on our Facebook page.
Happy eating (and biking)!
Beet and Carrot Slaw
From My Recipes
- 3 small beets, peeled and coarsely shredded
- 3 large carrots, coarsely shredded
- 1 small fennel bulb, coarsely shredded
- 1.5 cups cabbage, coarsely shredded
- 1 tbsp brown sugar
- 3 tsp sesame seeds, divided
- 3 tbsp canola oil
- 3 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 tsp sesame oil
- Salt and pepper to taste
Toss first 4 ingredients in a large bowl. Whisk together brown sugar, 2 tsp sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining tsp of sesame seeds.
(image by Antonis Achilleos for My Recipes)