Articles with 'carrot'

Bean & Buffalo Chili



  • 2 tbsp. olive oil
  • 1 large onion, peeled and diced
  • 8 oz ground buffalo meat
  • 2 carrots, diced
  • 3 celery stalks, diced
  • 4 garlic cloves peeled and minced
  • 2 tsp. cumin powder
  • 1 tsp. dried oregano
  • 1 tsp. chili powder
  • 1 & 1/2 cups kidney beans, cooked (if using canned beans, rinse the beans)
  • 1 can diced tomatoes, 15 oz.
  • 2 tsp. sea salt
  • ¼ cup of parsley, minced

In a deep pan or medium sized soup pot, sauté onion 1-2 minutes. Add ground buffalo meat. With a large spoon, chop the buffalo meat into bite sized pieces as it cooks. Add carrots, celery, garlic, and spices and cook 5-7 minutes. Add cooked beans and tomatoes, cover and cook 15-20 minutes. Adjust seasoning if needed. Garnish with fresh parsley.

(1 votes, average: 5.00 out of 5)

Minestrone Soup



  • 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.

(3 votes, average: 1.00 out of 5)

Grass Fed Beef Stew and Winter Vegetables



  • 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
  • Cumin
  • Black pepper
  • 2 bay leaves
  • 4 cups beef stock (or water)
  • 1 cup red or white wine
  • 1 tsp. sea salt (and then season to taste)
  • Parsley, minced
  1. In a soup pot, sauté onion and garlic 1-2 minutes on medium heat.
  2. Season the cubed meat with cumin, black pepper, and sea salt.
  3. In a separate frying pan heat small amount of oil and sauté cubed meat until lightly browned.
  4. Add the meat and the juices to the soup pot, plus bay leaves, beef stock, wine and salt.
  5. Bring to a boil.
  6. Cover and reduce heat to low.
  7. Simmer 35-40 minutes.
  8. Add celeriac root, turnip, carrots and potato and continue cooking 25-30 minutes.
  9. Garnish with parsley.

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(2 votes, average: 4.00 out of 5)

Crispy Cod and Vegetable Noodle Soup


  • 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.

(4 votes, average: 3.75 out of 5)

Sea Veggies and Sweet Veggies

  • 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.

(2 votes, average: 4.50 out of 5)

Shrimp with Spicy Garlic Sauce



  • 1/4 cup water
  • 1 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 onion to frying pan and cook for 1-2 minutes.  Add broccoli stems and carrots and cook for 1-2 minutes.  Add broccoli florets, shrimp, and cover and steam 2-3 minutes.  Pour Spicy Garlic Sauce (recipe below) into the frying pan. Cover and cook on medium heat 4-5 minutes.

Spicy Garlic Sauce

  • 3-4 garlic cloves, peeled and minced
  • 1/2 cup water
  • 1/3 cup toasted sesame oil
  • 1 tbsp. hot pepper sesame oil
  • 1-2 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 kudzu) and cook on medium heat for 3 minutes. Dilute kudzu in a small amount of water and slowly add to the pan. The sauce will begin to thicken. Cook 3-5 minutes.

(1 votes, average: 5.00 out of 5)

Halibut Stew

  • 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.

(No Ratings Yet)

Pipin’ Pinto Bean Chili

  • 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.

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Sea Bass Soup with Soba Noodles


  • 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.

(No Ratings Yet)