Archive

Tag Archives: carrot

Roasted sweet potato, turnip, and onion from the 4/3/13 cooking demonstration

Roasted sweet potato, turnip, and onion from the 4/3/13 cooking demonstration

Roasted Vegetables

Community meeting cooking demonstration, 3/6/13 and 4/3/13

The simplest (and often tastiest) way to cook most vegetables is to roast them. We’ve done this before (broccoli and cauliflower, sweet potatoes, squash, and more), but here are some general instructions for pretty much any vegetable.

Choose any of the following vegetables:

  • root vegetables: potato, sweet potato, carrot, parsnip, turnip, rutabaga, beet, etc
  • squash: butternut, acorn, pumpkin, etc
  • “cole crops” (the broccoli family): broccoli, brussels sprouts, cabbage (wedges with the core attached works best), kohlrabi
  • onions
  • asparagus
  • green beans
  • almost anything you can think of

Preheat oven to 400. Gather as many baking sheets or dishes as you have kinds of vegetables (it can be fine to mix them, but sometimes they cook at different speeds).

Cut the vegetable into whatever size pieces you want. They can be bite-sized, or you can take a knife and fork to them later. If you’re mixing different vegetables together to roast on the same pan, make sure the pieces are the same size so they cook at about the same speed.

Place vegetables in a bowl (keep different vegetables separate if you have enough baking dishes) and add a pinch of salt and just enough oil to coat them lightly. Toss or mix to combine.

Spread oiled vegetables on baking sheet and place in oven. The amount of time your vegetables will take depends on the vegetable and the size of the pieces. After about 20 minutes, begin checking your vegetables. They are done when a knife or fork slides in with no resistance and the edges are medium to dark brown.

Carrot Cake with Cream Cheese Frosting

carrot cake with cream cheese frostingCommunity meeting training dinner, 3/20/13

Carrots don’t make it health food, but they do add some vitamins.

Cake:

  • 3/4 cup vegetable oil
  • 1 cup brown sugar
  • 1 cup white sugar
  • 4 eggs
  • 1/2 cup applesauce
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups grated carrots (from 5-6 large carrots)

Frosting:

  • 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners sugar

Cake:
Preheat oven to 350. Grease a 9×13 pan.

In a large bowl, combine oil, white sugar, and brown sugar. Mix well. Add eggs, applesauce, and vanilla, and mix thoroughly to combine.

In a medium bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Add this flour mixture to the wet ingredients in the other bowl and stir until just combined. Add carrots and mix to combine.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

Frosting:
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.

Serves 24.

Carrot and Radish Slaw with Mint and Lime

Committee meeting working lunch, 5/17/12

This salad uses fresh spring radishes, and it has a refreshing, bright flavor. This makes a good side dish to pair with heavier main courses to work in some fresh vegetables.

  • 1 pound carrots, shredded with a grater or matchstick slicer*
  • 10 radishes, shredded with a grater or matchstick slicer**
  • 1 small bunch mint, chopped to yield about 1/3 cup*
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons canola or vegetable oil
  • ¼ teaspoon salt
  • black pepper to taste

Combine carrots, radishes, and mint in a bowl. In a separate small bowl, mix together lime juice, oil, salt and pepper. Pour over vegetables and toss to combine.

Serves 6 as a side dish.

*Carrots, radishes, and mint can all be grown here.

**Radishes are one of the first crops you can harvest from your garden in spring.

Winter Minestrone Soup

Committee meeting working lunch, 3/8/12 – served with the easiest homemade whole wheat bread

winter minestrone soup, low on liquid after sitting and absorbing for quite a while

Minestrone is an Italian soup that is always adapted to include whatever is on hand. This version is simple and easy to make, and if you have a slow-cooker, it can cook all day while you’re out, or overnight. Soaking the beans requires some advance planning, but you can also use canned beans and cook the soup for less time. For more information on cooking beans, see the dry bean guide.

  • ½ lb dry beans, any variety or a mix (can substitute 1 can of beans – see notes in recipe)
  • 1 tablespoon vegetable, canola, or olive oil
  • 1 onion, roughly chopped*
  • 2 carrots, roughly chopped*
  • 2 cloves garlic, minced*
  • 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary (optional)**
  • 4 cups chicken stock or water
  • 1 can diced tomatoes***
  • 4 oz (1/4 box) dry pasta, any small shape
  • salt
  • black pepper

Soak the dry beans in lots of water (cover by at least 4 inches) for 8-12 hours. You can also quick-soak them: place dry beans in a pot with water to cover by 4 inches, bring to a boil for 1 minute, turn off heat, and allow to sit for 1 hour.

In a large soup pot (if you won’t be using a slow cooker) or a skillet, heat the oil. Add the chopped onion and carrots and cook on medium heat until the vegetables are just beginning to brown. Add the garlic (and rosemary, if using) and cook 1 minute more.

Stovetop instructions: Add the soaked beans, stock or water, and tomatoes. Bring to a boil, then reduce heat to a simmer and cook until beans are tender, 1-2 hours. (Note: if using canned beans, simmer only 15-20 minutes.) Add the pasta and cook for 10-15 minutes more, until pasta is tender. Add salt and pepper to taste and serve.

Slow cooker instructions: Transfer the cooked vegetables to the slow cooker. Add the soaked beans, stock or water, and tomatoes and cook on low for 8 hours or high for 4-6 hours, until beans are tender. (Note: if using canned beans, cook only 2-3 hours on low or 1-2 hours on high). Add the pasta and cook for 30 minutes more, until pasta is tender. Add salt and pepper to taste and serve.

Yield: 6 generous servings

*All of these can be grown here in Nebraska and stored fairly well.

**Fresh rosemary can be grown outdoors in the summer and indoors all year round. You can dry your own for later use.

***Summer tomatoes are simple to can for year-round use.

Cabbage, Apple, Red Onion, and Carrot Slaw

Committee meeting working lunch, 12/13/11

Community training session demonstration and dinner, 3/12/12

This slaw very different from the mayonnaise-heavy kind of coleslaw – it’s bright-tasting and light. It’s easiest to make if you have a slicer that can cut matchsticks. If you don’t, grate the carrots and apples on a large grater.

  • ½ red onion (save the rest for something else)*
  • ½ cup apple cider vinegar
  • ¼ teaspoon salt
  • ½ large head cabbage (save the rest for something else)*
  • 2 small, firm apples*
  • 4 carrots*
  • 2-3 tablespoons sugar (depending on how sweet you want your slaw)
  • 1 ½ tablespoons mustard (preferably Dijon, but any kind will work)
  • black pepper

Slice the red onion very thinly. Place in a small bowl, then add vinegar and a pinch of salt. Set aside while you prepare the rest of the slaw.

Slice the cabbage into thin strips. Using a matchstick slicer or a larger grater, slice or grate the apples and carrots.

In a large bowl, toss together the cabbage, apples, and carrots. Remove the onions from the vinegar and add them to the bowl.

To the remaining vinegar that had onions in it, add sugar, vinegar, and mustard. Whisk together, then add salt and pepper to taste.

Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed.

*All of these ingredients can be grown here in Nebraska and stored for extended periods.