Tag Archives: carrot

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings – Vegetarian

19 Apr

The trick to the recipe is the SWEET POTATO and the BALSAMIC VINEGAR. I added them together on a whim and am so very happy I did. There is a tart yet sweet flavor to this dish that I have never tasted in any other.

Sweet and Savory Vegetable Casserole with Rosemary Sage Dumplings
Prep. Time: 15 minutes
Cooking Time: 50 minutes
Serves 6


1 TB olive oil
1 onion, chopped
2 garlic cloves, minced
1 TB paprika
1 potato, chopped
3 carrots, peeled and chopped
1 (14 oz) can chopped tomatoes
1 can (14 oz) vegetable broth/stock
1 sweet potato (1 lb), peeled and chopped
1 bunch broccoli (1/2 lb), chopped
2 zucchini, chopped
1 TB balsamic vinegar
2 TB sour cream

1 cup flour
2 TB chilled butter, cubed
1/2 TB fresh sage, chopped
1/2 TB fresh rosemary, chopped
1/4 cup milk

1. Heat oil in deep skillet. Add onion and cook for 5 minutes.
2. Add garlic and paprika to skillet and cook 30 seconds. Add potato, carrot, tomato and veggie stock to pan. Bring to boil, reduce heat and cook on low for 10 minutes.
3. Add sweet potato, broccoli and zucchini and simmer for 10 minutes. Preheat oven to 400 degrees F.
4. Sift flour and pinch of salt into a medium sized bowl. Rub chilled butter into flour until it resembles breadcrumbs. Pour milk and herbs into bowl and using a knife slice into the flour and stir until in creates a dough.
5. Move dough to table surface and form into a ball. Cut into 6 equal sized pieces. Form each piece into a ball.
6. Right before you add your cooked vegetables to your casserole dish for baking mix in the balsamic vinegar and sour cream.
7. Top vegetable mixer with herb dumplings.
8. Bake casserole for 20 minutes.

Vegetable Hashbrowns

5 Apr

This is sort of a breakfast for dinner recipe. A bit of a twist on your regular potato hashbrowns, this recipe is a great recipe to get your daily fill of vegetables in one sitting. I think the zucchini gives the hashbrowns a unique texture and flavor. Perhaps in the near future I will experiment with using different vegetable combinations.

Vegetable Hashbrowns

Prep. Time: 15 minutes
Cooking Time: 15 minutes
Serves 4

2 potatoes
2 carrots
2 zucchini
1 leek
3 TB all purpose flour
2 eggs
4 TB olive oil


1. Grate potatoes, carrots, and zucchini. Thinly slice white part of leek.
2. Place grated veggies in strainer and squeeze out as much water as possible.
3. Move to mixing bowl and add leek and flour; mix well.
4. Beat eggs in separate dish, then add to mixing bowl.
5. Divide mixture into 8 equal portions.
6. Heat up oil in skillet. Grab 1 veggie portion, squeeze out excess water, form into patty and carefully add to hot oil.
7. Cook over high to medium heat about 3 to 5 minutes on each side. Drain on paper towel.
8. Repeat and serve.
*** You can keep your cooked patties warm on a baking sheet in the oven while your cook the remaining patties.

Chicken in Leek Lime Sauce with Carrots and Quinoa

5 Apr

I re-discovered the deliciousness of leeks this week. This recipe is a wonderful combination of a variety of flavors. I don’t really know how to classify it; it has a sort of Mediterranean taste to it.

Chicken in Leek Lime Sauce with Carrot Rice

Total time: 30 minutes
Serves 4

4 TB olive oil
3 carrots, peeled and grated
black pepper
1 cup quinoa
3 cups chicken stock
1 ts dried thyme
zest and juice of 2 limes
2 chicken breasts, sliced
3 garlic cloves, chopped
1/2 ts red pepper flakes
1 ts ground coriander
2 leeks, sliced
2 TB butter

1. Heat medium skillet over high heat. When pan is hot add olive oil. Add carrots, salt and pepper. Stir and cook 1 minutes.
2. Add quinoa to skillet and mix well. Add 2 1/2 cups chicken stock. Bring stock to a boil, cover, reduce heat and cook 10 minutes.
3. Combine 2 TB olive oil, thyme, lime zest, salt and pepper. Coat chicken with mixture.
4. Heat large skillet over high heat. Add chicken and cook 5 minutes on each side. Transfer to plate and cover with aluminum foil to keep warm.
5. Using same skillet, heat up 2 TB olive oil. Add garlic, red pepper flakes and coriander. Cook and stir 1 minute. Add leeks and cook 1 minute. Add lime juice and 1/2 cup chicken stock; cook 2 more minutes.
6. Turn off heat and add butter.
7. Divide carrot rice among 4 plates. Place sliced chicken on top of rice. Top chicken with Leek Lime Sauce.

Slow Cooker Chili

1 Feb

Super Bowl Sunday is coming up this week, so I thought I should concentrate on party foods, drinks and appetizers. If you are not attending or throwing a party this weekend, save these posts for when you do.

For starters, letÅ› start with Slow Cooker Chili.


8 strips of bacon, chopped
1 lb. ground beef
1 lb. ground pork
28 oz. can stewed tomatoes
1 – 16oz. can tomato sauce
1 – 6oz. can tomato paste
2 – 16 oz. cans kidney beans
2 cups carrots, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup celery, chopped
1 cup green pepper, chopped
1 TB chili powder
1 ts salt
1 TB cumin
1 ts black pepper
1 TB Worchestershire
2 ts Franks hot sauce
1 ts cayenne pepper
1 ts paprika
1 ts brown sugar


1. Cook bacon in skillet until crisp. Remove to paper towel to drain.
2. Brown beef and pork in bacon drippings in skillet.
3. Combine all ingredients in slow cooker.
4. Cover. Cook on LOW 9-10 hours. Stir occasionally.

Steamed Sole Bundles with Vegetables and Tarragon

9 Jun

Steamed Sole Bundles with Vegetable and Tarragon

Prep Time: 15 minutes
Total Time: 1 hour
Serves 4

Found in:


1 pound thin asparagus, cut tough edges off
2 carrots, peeled and cut into 2-inch matchsticks (approx.)
1 red onion, halved and sliced
2 TB unsalted butter, softened
3 TB minced fresh tarragon or dill
1/2 shallot, minced
1 garlic clove, minced
1 ts lemon juice
1/2 teaspoon grated lemon zest
salt and pepper
8 small skinless sole fillets
2 lemons or oranges, sliced thin

1. Fit a large Dutch Oven with a steamer basket. Fill the pot with water until it just touches the bottom of the basket. Bring water to a boil.
2. Add asparagus, carrots, and onion to basket, cover and steam until tender (5 minutes). Remove steamer basket of veggies from the pot. Rinse until cool, pat dry. Keep pot covered so steam water remains warm.
1. Mix butter, 2 TB tarragon, shallot, garlic, lemon juice, lemon zest, 1/8 ts salt, pinch of pepper.
2. Pat sole dry with paper towels, season with salt and pepper. Spread 1 ts of tarragon butter over each fillet. Lay some of the steamed vegetables across the wider end of each piece of fish. Roll the fish up around the vegetables into tidy bundles.
3. Lay lemon or orange to cover bottom of steamer basket (inside Dutch oven). Place fish bundles on top of sliced fruit, seam side down. Sprinkle fish with remaining 1 TB of tarragon. Lay lemon/orange of top of each fish.
4. Bring the water in the Dutch oven to a boil. Cover and steam the fish until it flakes apart with gently prodded with a knife (about 7 minutes).
5. Using a spatula, gently transfer fish bundles (discard fruit) to individual plates. Dot each fish with remaining tarragon butter.

Best Products to use with this recipe:

Vegetarian Minestrone Soup

19 Mar

Slow Cooker Vegetable Minestrone Soup

6 Servings

Calories per serving = 100
Fat per serving = 2 grams
Carbohydrates = 17 grams
Cholesterol per serving = 17 mg
Sodium per serving = 400 mg

6 cups Vegetable Broth
4 carrots, chopped
2 large onions, chopped
6 ribs celery, chopped
2 garlic cloves, minced
2 small zucchinis, cubed
2 bunches of fresh kale, chopped
2 cans chickpeas, drained
1 can chopped tomatoes
1 TB parsley
1/2 ts dried thyme
1 ts dried oregano
1 ts salt
1/4 ts pepper

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 6-8 hours, or until vegetables are tender.


Carrot Curry Soup

18 Mar

This soup tastes gourmet, but is really simple to make.  I always make it when I don’t know what to do with my carrots or when I just want something warm and simple for dinner.

Carrot Curry Soup


4 servings
Calories per serving = 140
Fat per serving = 7 grams
Carbohydrates = 45 grams
Cholesterol per serving = 15 mg
Sodium per serving = 586 mg

45 minutes to make from start to finish

2 TB butter
1 onion, chopped
8 carrots, peeled and sliced
4 cups chicken stock (up to 6 cups)
1 1/2 TB curry powder
1/2 ts ground cayenne pepper
1/8 ts salt

1.  Preheat medium pot over medium high heat.
2.  Melt butter in pot; when butter is melted add onions and saute for 3 minutes.  Then add carrots and saute 5 minutes.
3.  Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
4.  Bring to a boil, cover and cook until carrots are very tender, about 20 minutes.

Easiest option for blending:
After turning stove off carefully place hand blender into medium soup pot.   Pulse until soup is smooth and creamy.  (Should be pretty thick).

Another option for blending:
Place pot on a trivet next to food processor.
Process soup in the food processor 2 or 3 small batches until soup is smooth and carrots are fully pureed.
Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.

If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency.
Adjust seasonings.