We're going to a dinner party a Meghan's tonight. I was going to make a lemon bulgur dish, but was making carrot juice this morning and realized we have SO many carrots that carrot dip would be fun.
America’s Test Kitchen
Moroccan Carrot Dip
For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1.
3 tablespoons extra-virgin olive oil
2 pounds carrots (about 12), peeled and sliced ¼ inch thick
Salt
Pepper
2 garlic cloves, minced
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/8 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/3 cup water
1 tablespoon white wine vinegar
1 tablespoon minced fresh cilantro
1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
2. Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste, and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
Yield: Makes about 2 1/2 cups.
Nutritional information (per 1/4‑cup serving): Calories 80; fat 4.5 grams (saturated 0.5 grams); cholesterol 0 milligrams; carbohydrate 9 grams; protein 1 gram; fiber 3 grams; sodium 180 milligrams.
Sunday, November 27, 2011
Tuesday, November 22, 2011
Split pea soup 2
For Thanksgiving and dad- we're making split pea soup. This time I'm doing a doctored up version of the 101 cookbook recipe.... (+ canned peas)
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serves 4 to 6.
Vegetarian Split Pea Soup Recipe
I thought about throwing a couple handfuls of small broccoli trees into this soup (a few minutes before doing the puree), spinach would be great as well. You can use a vegetable stock if you like in place of the water. I've mentioned before that I like Rapunzel Herb Bouillon with Salt (available at many stores), I use about 1/2 of one cube in a soup like this to kick things off - it makes a nice, light but flavorful broth.1 tablespoon extra virgin olive oilAdd olive oil to a big pot over med-high heat. Stir in onions and salt and cook until the onions soften, just a minute or two. Add the split peas and water. Bring to a boil, dial down the heat, and simmer for 20 minutes, or until the peas are cooked through (but still a touch al dente). Using a large cup or mug ladle half of the soup into a bowl and set aside. Using a hand blender (or regular blender) puree the soup that is still remaining in the pot. Stir the reserved (still chunky) soup back into the puree - you should have a soup that is nicely textured. If you need to thin the soup out with more water (or stock) do so a bit at a time. Stir in the lemon juice and taste. If the soup needs more salt, add more a bit at a time until the flavor of the soup really pops.
2 large onions, chopped
1/2 teaspoon fine-grain sea salt
2 cups dried split green peas, picked over and rinsed
5 cups water
juice of 1/2 lemon (reserve the zest)
a few pinches of smoked paprika
more olive oil to drizzle
Ladle into bowls or cups, and serve each drizzled with olive oil and topped with a good pinch of smoked paprika and a touch of lemon zest.
Serves 4 to 6.
Monday, November 21, 2011
Persimmon recipes
We have a persimmon tree in our new yard! I think we have the Hachiya variety.
But, I've never had persimmons, so we need persimmon recipes......
Also, apparently the pulp can be frozen!
Here are a few I want to make:
But, I've never had persimmons, so we need persimmon recipes......
Also, apparently the pulp can be frozen!
Here are a few I want to make:
Thanksgiving 2011
We're in the process of making our Thanksgiving menu- here are some ideas:
Definitely:
- Deviled eggs
- Curried butternut squash soup
- Mashed potatoes with fried onions
- Roasted cauliflower
- Green salad
- Turkey & tofurkey
- Stuffing
Maybe:
Monday, November 7, 2011
Roasted plums with thyme and honey
We had some plums that were starting to get soft and inedible so I was determined not to let them go to waste. I found a simple recipe that was amazing- and it was perfect since I still don't have a lot of ingredients in the house. I used less honey since we were low and added soy milk at the end because I was scared that the caramel would get sticky or hard, like many of the commenters said. We didn't have the creme fraiche- so just ate them as is. I saved the extra sauce to cook apples in tonight.
- 1/2 cup (packed) dark brown sugar
- 1/4 cup honey
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup fresh thyme sprigs
- 6 large assorted ripe but firm plums (about 2 pounds), halved, pitted
- Crème fraîche
- Additional fresh thyme sprigs
Preheat oven to 475°F. Stir first 4 ingredients in large ovenproof nonstick skillet over high heat until butter melts. Cook 2 minutes, stirring constantly (mixture will bubble vigorously). Add plum halves, cut side down. Cook plums without stirring for 2 minutes. Turn plums over and transfer skillet to oven. Roast until caramel is deep brown, checking frequently to prevent burning, about 4 minutes.
Divide plum halves among 6 plates. Spoon sauce from skillet over plums, leaving most of thyme sprigs behind. Drizzle plums with crème fraîche, garnish with additional thyme sprigs, and serve.
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