Tag: carrot
Vegetable Drunken Noodles
Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!
- 1 pound pad Thai flat rice noodles
- 3 tablespoons peanut oil
- 4 garlic cloves, chopped
- 2 Serrano chilies, seeds taken out and chopped
- 1 medium yellow onion, sliced
- 1 cup snow peas, sliced in half
- 1 large red bell pepper, sliced
- 1 medium carrot, sliced
- 1 tablespoon Shaosing rice wine
- 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
- 1 tablespoon low sodium tamari
- 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
- 2 green onions, sliced on a bias
- ½ cup cilantro, chopped
Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.
Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.
Beef and Pork Ragu with Spaghetti
If it was up to my daughter, I would be making spaghetti bolognese once or twice a week.. this is twist on a true bolognese..
- 2 tablespoons extra virgin olive oil
- ½ pound ground grass fed beef
- ½ pound ground pork
- 2 tablespoons fresh thyme
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 large carrot, peeled and chopped
- 3 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup tomato sauce
- 2 cups milk
- Salt
Heat a heavy saucepan with the olive oil. Add the ground beef and pork. Saute on medium high heat while breaking up the meat with a wooden spoon and brown for 4 to 5 minutes. Add the thyme, onion, celery, carrot and garlic. Add a teaspoon of salt. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and cook for a minute. Add the red wine and bring to a boil and add the tomato sauce and milk. Bring to a boil and simmer with lid on for an hour. Take lid off and cook for another 20 minutes. Check for seasoning and add salt. Serve with spaghetti.
Rice and Beans with Chorizo
This is a fabulous one pot meal just on its own. I made it with the fish. I made it with brown rice and you couldn’t tell the difference!!!
- 2 tablespoons extra virgin olive oil
- ¼ cup cured chorizo, chopped
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 cubanelle pepper, finely chopped
- Sprig of fresh thyme
- 2 teaspoons salt
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 can kidney beans, washed and drained
- 1 cup brown rice
- 4 cups chicken broth
- ½ cup parsley, chopped
Heat a medium saucepan with the olive oil. Add the chorizo and sauté on medium heat for 3 to 4 minutes. Add the onion, celery, carrot, garlic, cubanelle pepper and thyme to the pan. Add the salt and smoked paprika. Saute on medium heat for 4 to 5 minutes. Add the tomato paste and sauté for a minute. Add the beans and rice and sauce for another minute. Add the chicken broth and bring to a boil. Lower to simmer and cook for 40 minutes or till the brown rice is cooked through. Garnish with parsley and serve.
Tuscan Style Cannellini Beans and Tomato Ragu
This ragu is delicious and very easy to make. I decided to make it dried beans and soaked them overnight, but you can definitely make them with the canned variety. The dried beans give the dish a bit more depth of flavor but the canned ones are very comparable.
I started with pancetta, onion, celery, carrots and garlic. I got fresh herbs from my backyard including rosemary, thyme and sage. I always buy San Marzano tomatoes which are special ones grown in Italy and have an amazing flavor. Some white wine and chicken broth later, I had a start to a very delicious stew. I let it cook for a couple of hours. The good thing about this dish is you can make it in advance. In fact it will taste better the next day as all the flavors will have a chance to marry.
Make this ragu with the lamb roast and have a wonderful holiday.
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Fennel Carrot & Beet Salad with Orange Dressing
This is a delicious salad, inspired by Martha Stewart. I watched her during the holidays and this was a salad she made with roast pork.. but I think it would be great with a yummy pasta dish. It is especially very nice in the winter as it includes beets, carrots and fennel. All the veggies are grated or sliced. The mixture of all the colors is beautiful.
I made it easy and bought shredded carrots. I peeled the beets and grated them using a box grater. I used my trustee mandolin to slice the fennel. One could just use a sharp knife to slice the fennel thin as well.
The great thing about this salad is that one can make it in advance. The flavors and colors meld together and taste delicious.
I made an orange dressing with fresh orange juice, agave, Dijon mustard and white wine vinegar- very simple and yet very flavorful!
The salad was delicious and full of crunch!
- 2 fennel bulbs, trimmed and peeled and sliced thin
- 1 cup shredded carrots
- 2 medium beets, grated
Place all the grated and sliced vegetables into a salad bowl. Mix well and keep aside.
- ½ cup freshly squeezed orange juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 3 teaspoons agave
- 4 to 6 tablespoons extra virgin olive oil (depends how tart you like your dressing)
- Salt
- Pepper
Place the orange juice, vinegar, mustard, agave, oil, salt and pepper in a small bowl. Place a lid and shake for 30 seconds or till the dressing is emulsified.
Dress the salad half an hour before serving. Check for seasonings and serve.