Wednesday, March 19, 2008
Candidly Carrot - Delicious and Nutritious Carrot Recipes
Since Easter is round the corner, rabbits came to my mind. Think of rabbits and you think of Bugs and his Carrots, of course. So what's up Doc? How about these yummy Carroty recipes.
First - Some Carroty Facts
Most of us refer to carrots as the vegetable that is good for our eyes. This is because carrots are a good source of vitamin A that is very important for healthy eyesight, skin, growth, and helps our body resist infection. According to a study conducted by researchers of the USDA, eating carrots may lower cholesterol levels. Carrots are also a great source of beta carotene. In fact, carrots contain a group of plant pigments called carotenoids, and beta carotene is a member of this group. These plant pigments were first identified in carrots and therefore their name was derived from the word carrot. Beta carotene is linked to reducing chronic diseases such as cancer and heart disease.
Carrots have a higher natural sugar content than all other vegetables with the exception of beets. This is why they make a wonderful snack when eaten raw and make a tasty addition to a variety of cooked dishes.
Now - Delicious and Yummy Carrot Recipes
2 1/2 C + 2TB whole wheat pastry flour.
1 1/2 tsp baking soda.
1 1/2 tsp cream of tartar.
1 1/2 tsp cinnamon.
1/4 tsp ground nutmeg.
1 1/2 C honey.
1/3 C frozen pineapple juice concentrate, defrosted.
2 tsp vanilla
2 egg whites, unbeaten.
1 1/2 C grated, peeled carrots.
2 4 oz. jars carrot baby food puree.
1 C raisins.
2 egg whites, lightly beaten.
Preheat oven to 325F.
In a large mixing bowl, combine flour, baking soda, cream of tartar, cinnamon and nutmeg.
In medium bowl, mix honey, juice concentrate, vanilla, unbeaten egg white mixture and carrots.
Stir into flour mixture and mix until just blended.
Stir in raisins.
Gently fold in lightly beaten egg white mixture.
Spoon batter into two 9" round nonstick baking pans.
Bake at 325 degrees for 40-45 mins or until toothpick comes out clean.
Cool on wire racks for 20-30 mins and remove from pans.
1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.
In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.
Add the carrots, tossing to mix.
Allow to stand for about 45 minutes.
Moroccan Carrot Salad
2 x large carrots, cut into wedges.
1 handfull, black olives.
6 x radish, sliced thinly.
1 x clove garlic, chopped.
¼ teaspoon of paprika.
½ teaspoon of ground cumin, or ½ teaspoon of cumin seeds.
1 pinch cayenne pepper.
1 pinch cinnamon.
1 teaspoon salt.
1 x parsley, sprigs, chopped.
1 x fresh lemon, squeezed.
¼ cup of oil, olive.
Bring a pan of water to the boil.
Add the carrots and cook until tender and then rinse them with cold water.
Drain the carrots and mix with the olives and radishes.
Mix the rest of the ingredients, including the chopped parsley and garlic, to create a marinade.
Pour the marinade over the carrot, olives and radishes and serve.
1 ½ lb of carrots, scraped.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.
Cut carrots into thin three-inch sticks.
Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.
In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.
Bring to boil.
Reduce heat and simmer for about 10-12 minutes.
Pour over the carrots.
Allow to cool, then cover and refrigerate for a minimum of 8 hours.
Drain well before serving and discard the cloves and cinnamon.
Spicy Carrot Soup
8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Heat up the olive oil in a frying pan; then fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the remaining ingredients except the salt and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Add salt to taste and serve.
1 lb. carrots peeled and cut in small pieces
1 C. flour
1 t. baking powder
1/2 C. sugar
1 t. vanilla
2 t. butter melted
1 egg beaten
1/2 C. olive oil
Cook carrots in a small amount of salted boiling water, until tender, about 15 minutes. Drain and let stand until cool.
Puree carrots in a food processor until smooth. Combine with the rest of the ingredients except olive oil. Mix well.
Heat the oil to 375°F in a skillet. Drop carrot mixture by tablespoonful into the oil. Cook, turning once, until golden brown. Drain on a paper towel.
Makes 18 fritters.
Carrot Cake Pudding (Denmark)
1/4 pound of butter
1 1/4 cups of brown sugar
1/2 teaspoon of baking soda dissolved in 1 tablespoon of hot water
1 cup of grated raw carrots
1 cup of seedless raisins
1/2 cup of currants
1 tablespoon of finely cut candied lemon peel
1 tablespoon of finely cut candied orange peel
1 3/4 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of allspice
1/4 teaspoon of ground cinnamon
1 cup of chopped nuts
whipped cream for topping
Cream the butter and sugar and add the beaten eggs and dissolved baking soda. Add the remainder of the ingredients, except the whipped cream, in the order given, mix thoroughly. Pour into a greased mold. Bake at 350ºF for 1 hour. Serve the cake hot or cold, topped with whipped cream. Serves 8 or more
Indian Carrot Jelly
1 1/2 lb carrots
1 1/4 pints milk
1/4 gram saffron
1/2 teaspoon cinnamon
1/2 oz gelatin
Grate the carrots and boil in the milk
for about an hour.
Add the saffron, gelatin- honey and cinnamon
and mix into the carrot cream.
Pour into individual cups and chill