Articles with 'carrot'
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 leek, cleaned and chopped
- 3-4 garlic cloves, peeled and diced
- 5 cups bone stock (beef or chicken)
- 2 carrots, sliced into 1/4 inch rounds
- 1 summer squash, sliced into 1/2 inch rounds
- 2 tomatoes, seeded and diced or 1/2 can diced tomatoes
- 1 1/2 tsp. sea salt
- 1 tsp. dried thyme or 1 tbsp. fresh thyme
- 1/2 cup kamut elbow pasta (or other pasta)
- 1 1/2 cups kidney beans, cooked
- 2-3 swiss chard leaves, chopped
- 2 tbsp. parsley, minced
Saute leek in butter and olive oil 2-3 minutes. Add garlic, carrots, squash, tomatoes, bone stock, sea salt and thyme. Cover and cook on medium high heat for 7-10 minutes. Add pasta, cooked kidney beans, and Swiss chard. Cook an additional 7-10 minutes. Garnish with parsley.
- ½ tbsp. olive oil
- 1 onion, peeled and chopped
- 4 garlic cloves, peeled and minced
- 1 small celeriac root, peeled and chopped
- 1 turnip, chopped
- 1 carrot, chopped
- 1 yukon gold potato, chopped
- ¾ pound grass-fed beef chuck, cubed
- Black pepper
- 2 bay leaves
- 4 cups beef stock (or water)
- 1 tsp. sea salt (and then season to taste)
- Parsley, minced
- In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
- Add celeriac, turnip, carrots and potato and continue cooking 2-3 minutes.
- Season the cubed meat with cumin, black pepper, and sea salt.
- In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
- Add the meat and the juices to the soup pot, plus bay leaves, beef stock and salt.
- Bring to a boil.
- Cover and reduce heat to low.
- Simmer 45 minutes to 1 hour.
- Garnish with parsley.
- 4 cups fish stock or water
- 2 inches kombu, soaked and sliced thin
- 1 tbsp. ginger, peeled and cut into matchsticks
- 3 to 4 tablespoons shoyu
- 2 tbsp. mirin, rice cooking wine
- 3 to 4 shitake mushroom, stems removed and sliced thin
- 1 carrot, matchsticks
- 8 ounces black cod, diced into 1 to 2 ounce pieces
- ¼ cup all purpose flour
- Sea salt
- Peanut oil (or other oil)
- ½ pakage (8-ounce) soba noodles, cooked
- 2 scallions, minced
Bring stock, kombu, ginger, shoyu and mirin to a boil. Reduce heat to medium and add shitake mushrooms and carrots. Season the flour with salt and coat the cod. Heat peanut oil in a frying pan on medium high heat. Add cod and cook until lightly browned on both sides. Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.
- 1 onion, peeled and sliced into thin moons
- 1/4 cup arame, soaked
- 1 carrot, sliced into thin rounds
- 1 ear of fresh corn kernels (off the cob)
- 1/2 cup water
- 1 tbsp. toasted sesame oil
- 2 tbsp. shoyu
- 1 tbsp. brown rice syrup
- 2 scallions, minced
Layer onion, arame, carrots and corn in a pan. Cover with 1/2 cup water and cook on medium high heat for 15 minutes. Mix toasted sesame oil, shoyu and rice syrup and add to the pan. Cover and cook for 5-7 minutes or until most of the liquid is evaporated. Garnish with scallions.
- 1/4 cup water
- 1 red onion, sliced thin
- 1 bunch broccoli, florets and stems (cut stems into thin rounds)
- 1 carrot, thin diagonals
- 1/2 pound wild shrimp, peeled
Add water and red onion to frying pan and cook for 1-2 minutes. Add broccoli stems and carrot and cook for 2 minutes. Add broccoli florets, shrimp, and cover and steam for 2-3 minutes. Mix ingredients for Spicy Garlic Sauce and add to the pan. Cover and cook on medium heat for 5 minutes.
Spicy Garlic Sauce
- 2-3 garlic cloves, peeled and minced
- 1 cup water
- 1/3 cup toasted sesame oil
- 1 tbsp. hot pepper sesame oil
- 2 tbsp. maple syrup
- 3 tbsp. shoyu
- 1 tsp. hot pepper flakes
- 1 tbsp. kuzu root starch or arrowroot (+3 tbsp. water)
Mix all ingredients except kuzu and cook on medium heat for 3 minutes. Dilute kuzu in water and slowly add to the pan. The sauce will begin to thicken. Cook for 3-5 minutes or until kuzu becomes clear.
- 8 ounces of halibut or other white meat fish like cod, scrod, etc.
- 1 red potato, diced
- 1 onion, peeled and diced
- 1 rutabaga, diced
- 1/2 celeraic root, peeled and diced
- 1 carrot, diced
- 1/2 tbsp. herbed sea salt
- 6 cups water
Bring all ingredients to a boil. Cover, lower heat and simmer for 15-20 minutes.
- 1 cup pinto beans, soaked 8-18 hours with a piece of kombu or kelp
- 3 cups of water
- 2 tbsp. olive oil
- 1 large onion, peeled and diced
- 2 carrot, diced
- 3 stalks celery, diced
- 3 garlic cloves peeled and minced
- 2 tsp. cumin
- 1 tsp. oregano
- 1tsp. chili powder
- ½ tbsp. spicy salt seasoning or 1 tsp. sea salt
- ¼ cup of parsley, minced
Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil. Reduce flame, cover and simmer for 2 hours. Add 1 tsp. sea salt and continue cooking for ½ hour. In a pan sauté onion, carrot, celery, garlic, and spices for 5 minutes. Add beans and bean water, cover and cook for 10 minutes. Mix in fresh parsley. Serves four.
- 5 cups water
- ½ package soba noodles
- 1 leek, cleaned and cut on thick diagonals (use both white and green)
- 2 inches ginger, peeled and cut into thin matchsticks
- 1 cup chinese cabbage, chopped in 2-3 inch pieces
- 1 carrot, cut into ¼ inch thick diagonals
- 3-4 kale leaves, chopped into bite sized pieces
- 12-16 ounces black sea bass with skin (or black cod) and cut into 4 equal sized pieces
- 4 tablespoons South River sweet white miso (can use Miso Master or other brand)
- 1 sheet toasted nori, cut into thin slivers
Bring a pot of water to a boil. Add soba noodles and cook 7-10 minutes (follow directions on package). While noodles are cooking, in a separate pot bring 5 cups water, leek, ginger, cabbage, and carrot to a boil. Reduce flame to low and cook 5-7 minutes. Add kale and fish, cover and cook 3 minutes. Dilute the miso paste in a small bowl (use a ladle of liquid from the soup to dilute the miso). Add diluted miso to soup, cover and cook 3-4 minutes on very low flame. Place a small portion of cooked soba noodles in the bottom of each bowl and ladle soup and fish on top. Garnish with a few slivers of toasted nori.
Yield: 4 Servings
Prep time: 7-10 minutes
Cook time: 10-12 minutes
Round Out the Meal: Meal is completely fully rounded.
Kid Friendly: To make this more kid friendly cut carrots into star shapes.
Wine Pairing: A simple cup of Green Tea would be best with this meal.