Tag: carrots

Beef and Sausage Ragu

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

2 chicken sausage links (I used spinach and fontina), casings off and crumbled
1 pound grass fed ground beef
2 tablespoons extra virgin olive oil
3 garlic cloves, chopped
1 small yellow onion, chopped
½ cup shredded carrots
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons tomato paste
2 cups tomato sauce, preferably fresh
1 cup chicken broth
2 cups milk
Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

Cabbage and Carrots

My husband loves cabbage… so I try to make it a different way each time I cook it, which is not too often as I am not a huge fan. I will eat it but I never seek it out in a grocery store. I should since it is so healthy to eat…

2 tablespoons coconut oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 to 15 curry leaves, chopped
1 inch fresh ginger, grated
½ cup peanuts, chopped
1 tablespoon channa dal
1 tablespoon white urad dal
3 cups green cabbage, shredded
1 cup carrots, shredded
2 teaspoons ground coriander
½ cup cayenne pepper
2 teaspoons salt

Heat a medium pan with the coconut oil over medium heat. Add the mustard seeds, cumin seeds and curry leaves. Cook for a minute. Add the ginger, peanuts, channa dal and urad dal. Saute for 3 to 4 minutes on medium heat. Add the cabbage, carrots, ground coriander, cayenne pepper and salt. Mix well and sauté on medium heat for 5 to 6 minutes, stirring constantly. Lower the heat and cover with lid and cook for 5 minutes. Take lid off and check for seasonings. Serve warm.

Middle Eastern Style Carrot and Raisin Salad

Another yummy salad to complement my feast but this can go with any kind of meal. You can use the pre grated carrots from the store to make it easier but I used the multi colored carrots that made the salad extra special!!

5 to 6 large carrots, peeled and grated
½ cup golden raisins
3 tablespoons extra virgin olive oil
2 tablespoons honey
Juice on one large lemon
½ teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 to 2 teaspoons salt
3 green onions, chopped
½ cup fresh mint, chopped

Transfer all the ingredient to a serving bowl. Mix well and let the salad sit for a couple of hours before serving.

Chicken and Beans Stew

This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!

2 tablespoons olive oil
4 to 5 chicken thighs, bone in with skin
Salt
Pepper
½ cup pancetta, chopped
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
3 large carrots, chopped
2 celery stalks, chopped
2 tablespoons all purpose flour
1 can cannellini beans
4 to 6 cups chicken broth
½ pound pasta
Salt
Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

Carrot Orange and Avocado Salad

This was a yummy salad indeed- a bit different as it has carrots, oranges and avocado.. well, why not?? I always associate a carrot orange salad when I have Moroccan food- so I decided to add avocado to the mix and it was yum!!

1 cup shredded carrots
2 navel oranges, cut into segments
1 avocado, cut in 1 inch dice
½ cup cilantro, chopped
3 green onions, chopped
¼ cup mint, chopped
Juice of one lemon
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 to 2 teaspoon salt

Add the carrots, orange segments and avocado into a medium bowl. Add the cilantro, green onions, mint, lemon juice, honey, oil and salt. Mix well and let the salad sit for 20 minutes before serving.

Chicken and Bean Pasta Stew- One Pot Meal!

Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!

2 tablespoons olive oil
4 to 5 chicken thighs, bone in with skin
Salt
Pepper
½ cup pancetta, chopped
1 medium onion, chopped
3 garlic cloves, chopped
2 tablespoons fresh rosemary, chopped
3 large carrots, chopped
2 celery stalks, chopped
2 tablespoons all purpose flour
1 can cannellini beans
4 to 6 cups chicken broth
½ pound pasta
Salt
Grated Parmigiano Reggiano

Potatoes Corn and Carrots with Dill

This is a great side or main dish. I made it as a main dish for meatless Monday. The classic is a combination of potatoes, carrots and peas.. but as I started cooking, I realized I didn’t have frozen peas… what?? I had no idea.. so I used roasted frozen corn instead and the combo was great!!!

2 tablespoons ghee/butter
3 green onions, chopped
1 inch fresh ginger, grated
3 medium yellow skinned potatoes, chopped into 1 inch dice
3 carrots, chopped into 1 inch dice
1 cup roasted corn, frozen
2 teaspoons salt
2 teaspoons ground coriander powder
½ teaspoon cayenne pepper
¼ cup fresh dill, chopped
¼ cup fresh chives, chopped
½ cup cilantro, chopped

Heat a saucepan with ghee/butter on a medium heat. Add the green onions and ginger. Saute on medium heat for 3 to 4 minutes. Add the potatoes, carrots and corn. Add salt, ground coriander and cayenne pepper. Saute on medium heat for 4 to 5 minutes. Turn the heat to low and cover with lid and cook for 5 to 6 minutes or till the potatoes and carrots are cooked through. Mix well and taste for seasonings. Turn heat off and add the herbs. Mix well and serve.

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