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Cooking, Recipe and Food Blog

Roasted Carrots and Parsnips

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Roasted carrots and parsnips is a delicious recipe which is buttery and full of flavor. It is a perfect meal for vegetable lovers, but it will go perfectly well with grilled or braised meat.

 

Serves 8

Ingredients:

60g butter

2 teaspoon caraway seeds or cumin seeds

2 bunches baby carrots, trimmed and peeled

750g parsnips, trimmed, peeled and quartered lengthwise

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

 

Preheat the oven at 200C and lightly grease a baking dish with butter. After, put the butter and caraway seeds in the baking dish. Cook it in the oven for five minutes or until the seeds are fragrant and a bit toasted. Remove it from the oven and add the carrots, parsnips and red wine vinegar. Toss until the vegetables are coated in butter. Season it with salt and pepper to taste. Roast the vegetables in the oven for forty to fifty minutes or until they are tender. Serve immediately.

 

Photo Courtesy Of:  Jon Mountjoy

Sliced Beef in Ginger Soy Gravy

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Sliced beef in soy gravy is a delicious recipe which goes well with plain rice. Here we used the ginger as a garnish, but feel free to add it to the other ingredients while cooking so that it can make the meat tastier.

It is important to slice the beef thinly so that it cooks at the same time as the potatoes and carrots. You may also fry the vegetables ahead of time until they are browned before adding them, so that they are crisp on the outside but soft on the inside.

 

Serves 4

Ingredients:

1lb. sirloin steak

4 medium potatoes, peeled and cubed

2 medium sized carrots, peeled and sliced

1 medium white onion, peeled

2 tablespoons oil

2 cups basic dashi stock

3 tablespoons sake

2 tablespoons sugar

3 tablespoons soy sauce

2 inch piece ginger, shredded

 

Freeze the steak for 2 30 minutes and then cut across the grain to make very thin slices.

Soak the potatoes in a bowl of cold water after slicing.

Next, quarter the onion. Set aside.

Place 1 tablespoon of oil in a large saucepan over medium heat. Add the onions, carrots and the potatoes. Stir-fry them for 2 minutes or until they are coated in oil.

Pour in the dashi stock, sake and sugar into the saucepan. Set the heat to high. Bring it to a boil.

After, put the beef in the pan. Add the soy sauce. Cook it for 15 minutes or until the beef and potatoes are tender.

Transfer it to a bowl a serving plate or individual bowls. Garnish with shredded ginger before serving.

 

Photo Courtesy Of: stlbites.com

 

Fruity Coleslaw

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Fruity coleslaw is a yummy side dish to any type of grilled or roasted meat. It can also be eaten as a healthy snack. Make sure that the canned fruits have been drained well, so that the coleslaw will not be runny. Add raisins or other fruits if desired.

 

Serves 2-3

Ingredients:

2 cups shredded cabbage

1 carrot, peeled and thinly sliced

1/2 cup canned pineapple tidbits, drained

4 pieces canned peach halves, drained

Pinch of nutmeg

1 cup unflavored yogurt

1/4 cup honey

2 hard-boiled eggs, quartered

Shredded chicken

 

Drain the peaches and chop them. Do the same for the pineapple chunks.

Place the cabbage, carrots, pineapple tidbits and chopped peaches in a medium sized bowl.

In a small bowl, combine the nutmeg, yogurt and honey. Mix well. Pour it over the cabbage and the fruits. Gently toss until well combined. Adjust the taste by adding more yogurt or honey.

Transfer the coleslaw in a bowl and serve. If you want to store it, keep it in an airtight container and refrigerate.

 

Photo Courtesy Of: mdid

Vegetable Noodle Soup

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Vegetable noodle soup is a heartwarming recipe that is perfect for chilly weather. It is a meal in itself because of the carbs and the nutritional vegetables. Enjoy it with crusty bread.

 

Serves 4-6

Ingredients:

2 teaspoons butter

1 small onion, finely chopped

2 bacon rashers, finely chopped

1 small carrot, peeled and cut into cubes

1 teaspoon Italian seasoning

1 large tomato, seeded and chopped

400g can crushed tomatoes

1 large potato, peeled and cut into cubes

2 1/2 cups chicken stock

3/4 cup spiral pasta

180g broccoli florets

1 zucchini, sliced

1 tablespoon tomato paste

140g can sweet corn kernels, drained

4 teaspoons grated Parmesan cheese

 

Melt the butter in a heavy pot or Dutch oven over medium heat. Sauté the onions, carrots, Italian seasoning and bacon for 3-5 minutes or until the carrots are soft and the onions are translucent. Add the tomatoes, potato and chicken stock. Set the heat to high and bring it to a boil. Cook the pasta in the pot for another 10 minutes or until soft. Stir occasionally. Once the pasta is almost cooked, add the broccoli, zucchini, tomato paste and corn kernels. Reduce the heat to low and let it simmer for another 5-8 minutes or until the vegetables are blanched. Ladle the soup into individual bowls and top with Parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  allyrose18

Creamy Vegetable Chowder

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Creamy vegetable chowder is a low-fat dish that is perfect for rainy or cold days. This healthy recipe is made of minimal vegetables, but you may add some more if you want it to be more filling. Cauliflower and broccoli would make great additions to this comfort food. It makes a perfect dinner for lazy nights at home. All you need  is some bread and you are all set.

 

Serves 6

Ingredients:

3 tablespoons margarine

1 onion, finely diced

3 potatoes, peeled and diced

3/4 cup chopped celery

2 cups sliced carrots

2 teaspoons salt

1/8 teaspoon ground black pepper

3 cups low salt chicken broth

3 cups low-fat milk

1/2 teaspoon dried parsley

1/4 cup cold water

1/4 cup cornstarch

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 2-3 minutes or until they are translucent and soft. Add the carrots and the celery. Cook them for 10 minutes or until the carrots are almost cooked. Pour in the chicken broth and add the potatoes. Set the heat to high and then bring it to a boil. Reduce the heat and let it simmer for 10-15 minutes or until the vegetables are tender. Season it with salt and pepper. Stir in the milk and the parsley. Dissolve the cornstarch in a bowl with cold water. Add it to the soup and simmer it for another 3-5 minutes or until the soup thickens to your desired consistency. Add more salt and pepper to adjust the taste. Ladle the soup into individual bowls and serve immediately with bread or salad.

 

Photo Courtesy Of:  rexipe

Curried Vegetable Burger

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Here is an interesting veggie burger recipe that you can prepare at home. These delicious patties may not be meaty but they are just as good. If you do not have whole meal bread, you may use bread crumbs instead. It helps hold the vegetable patty together and gives it more texture. I prefer the patties well-done and the edges crisp too.

Zucchinis and carrots can give the same feel as meat. In fact, it doesn’t have a vegetable taste. These burgers taste similar to meat patties.  It is also a good idea to replace the curry paste with barbecue sauce for a heavier and smoky flavor.  You may also grill the patties instead of frying them. Enjoy!

 

Serves 6

Ingredients:

2 tablespoons olive oil

1 onion, finely chopped

3 garlic cloves, crushed

2 zucchinis, grated

1 large carrot, grated

4 slices whole meal bread, crusts removed

400g canned chickpeas, rinsed and drained

3 teaspoons mild curry paste

1 egg yolk

3 tablespoons chopped coriander leaves, plus extra for serving

Salt and pepper to taste

6 bread rolls

Mayonnaise, mustard, lettuce and tomatoes for serving

 

Heat half of the oil in a large frying pan over medium heat. Sauté the garlic and onions for 5 minutes or until the onions are translucent and fragrant. Add the zucchini and carrots. Cook it or 3-5 minutes until the vegetables wilt and become soft. Remove excess liquid and discard.

Put the bread and the chickpeas in a food processor or blender. Process until they are well combined or crumbled. Add the cooked vegetables, curry paste, egg yolk and coriander. Pulse for 30 seconds until all the ingredients are the same consistency. Season it with salt and pepper.

Remove the vegetable mixture from the food processor and make 6 patties. Place them on a baking tray and refrigerate them for 5 minutes or until set.

Heat the remaining oil in a non-stick frying pan over medium heat. Fry the burgers in batches for 2-4 minutes on each side until golden brown.

Assemble the burgers by placing some mayonnaise and mustard on the bread. Put a burger patty, lettuce, tomatoes and coriander leaves. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  seelensturm

 

Vegetable Linguini

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This healthy pasta dish is light and scrumptious. It is a mix of vegetables that give off subtle hints of flavor. Whip it up for a barbecue or on a hot day. It is a perfect match to fish or poultry. You may add more vegetables if desired.

 

Makes 4

Ingredients:

350g linguini

2 tablespoons vegetable oil

1 onion, finely chopped

3 cloves garlic, minced

3 fresh tomatoes, seeded and chopped

175g carrots, sliced

225g zucchini, sliced

1 cup green peas

175g red pepper, seeded and finely diced

2 spring onions, finely sliced

1 tablespoon dried basil

1 chicken stock cube dissolved in 25 ml boiling water

1 1/2 tablespoon soy sauce

1/4 cup olive oil

Salt and freshly ground black pepper

 

Cook the linguini in a large pot of salted boiling water according to package instructions or until al dente. Drain and set aside.

Heat the oil in a large skillet under medium heat.  Sauté the garlic and onions in the skillet until it becomes fragrant, around 3 minutes. Add the tomatoes and cook for another 2 minutes.

Stir-fry the zucchini, red peppers and spring onions in the skillet. Pour in the chicken stock and add the soy sauce. Increase the heat to high and bring it to a boil. Add the linguini, basil and the peas. Cook for another 6-8 minutes or until the liquid evaporates. Season it with salt and pepper. Add olive oil and toss lightly. Transfer the pasta to a serving plate or divide onto separate bowls. Sprinkle with parmesan cheese. Serve immediately.

 

Photo Courtesy Of:  TinyTall

 

Carrot and Zucchini Muffins

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Muffins make great breakfasts or snacks. I am accustomed to having plain or fruity ones, but when I tried this recipe, I definitely loved it. It is a perfect meal in itself because it is high in fiber and packed with vitamins and minerals. You can even prepare the muffins ahead of time and freeze them up to 4 weeks. All you have to do is place them in an air tight container. Enjoy this healthy recipe with family and friends.

 

Makes 6

Ingredients:

1/2 cup whole meal flour

1/2 cups plain flour

2 teaspoons baking powder

2 tablespoons soft brown sugar

1/4 cup grated carrot

1/4 cup grated zucchini

1 tablespoon poppy seeds

60g polyunsaturated margarine, melted

2 egg whites, lightly beaten

1/3 cup low fat milk

 

Preheat the oven at 210C and grease a 6 cup muffin pan using polyunsaturated margarine or oil. You can also use muffin liners if desired.

Sift the flour and baking soda into a bowl. Add the brown sugar, carrot, zucchini, and poppy seeds. Mix well.

In a separate bowl, combine the margarine, egg whites and low fat milk. Mix well. Pour it into the bowl of flour. Mix it using a wooden spoon until there are no more lumps; do not over beat

Spoon the muffin mixture into the muffin tin until they are two-thirds full. Bake it for 20 minutes or until they are golden brown. Remove from the oven and let them cool for 5 minutes. Transfer them to a wire rack and let them cool completely.

 

Photo Courtesy Of: land_camera_land_camera

 

Spring Vegetable Parcels

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Cooking each guests Vegetables in their own Paper parcel keeps the flavour in the vegetables for longer, increases the flavour, looks sophisticated and classy too!

Baby Carrots

Serve it with a joint of Meat (or Fish!), out on the Table, fresh on peoples plates, ready for them to open themselves on the table when they’re ready to be served

To Serve 6
3 Small Courgettes, cut into 1cm thick wheels
300g Baby Carrots, ends trimmed
350g Baby Leeks, trimmed
340g Sugar Snap Peas
6 Sprigs Mint
100g Butter, cut into 12 cubes

1. Heat the oven to 190C, and cut six squares about thirty centimetres square out of Baking Paper, and lay them out on a clean, dry work surface.
2. Divide the Vegetables into six portions, and lay them out in the centre of each piece of Baking Paper, add a sprig of Mint and a cube of Butter and drizzle a tablespoon of water over each parcel. Fold the parcels up and tie with a bit of cooking string at the top.
3. Place each parcel on a baking tray, and cook for fifteen to twenty minutes, then remove and place each parcel onto a different plate. Cut the string, trying to keep the paper intact, and serve with freshly cooked Meat.

Photo Courtesy of: ccharmon

Extra Quick One Pan Chicken Roast

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Full of flavour, chock full of colour and tonnes of taste, this dish is superb – It takes just under 90 minutes, and serves four. What’s more, it’s healthy, and not too expensive to make!

Chicken Roast

Try serving with some different vegetables – Turnip, Potatoes, Swede, maybe even add some Bacon to add other tastes.

To Serve 4
2tbsp Olive Oil
1tbsp Clear Honey
1tsp Wholegrain Mustard
2 Large Sweet Potatoes, peeled and cut into large chunks
2 Large Carrots, halved lengthways
2 Large Parsnips, peeled and quartered lengthways
1 Large Red Onion, cut into eight wedges
1 Red Pepper, deseeded and cut into large pieces
4 Chicken Breasts, skinned

1. Heat the Oven to 200C, then mix a teaspoon of the Olive Oil with a teaspoon of the Honey and the Mustard, then set aside.
2. Add the Sweet Potatoes, Carrots and Parsnips to a large pan of boiling water. Bring back to the boil, and simmer for three minutes. Drain the pan, and put the Vegetables into a bowl, then toss in the remainder of the Oil.
3. Place the Vegetables into a large roasting tin, and bake for twenty five minutes, turning once or twice to make sure each piece is covered and cooked evenly.
4. Add the Onion and Pepper to the part-cooked Vegetables in the roasting tin, along with the rest of the Honey, and turn to coat.
5. Brush the Chicken with the dressing, then add to the roasting tin, baking for a further twenty five to thirty minutes, or until cooked through and the juices run clear.

Phoot Courtesy of: naotakem

Crusty Mediterranean Parcels

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Light, fresh, and full of flavour – this vegetarian dish is great. It’s easy enough to add some meat too – simply brown some Meat off (say cubed Pork), then add it in before placing in the oven for twenty five minutes.

Crusty Mediterranean Parcels

To Serve 8
700g Mixed Vegetables, like Carrots, Leeks, Courgettes, Red Peppers, Aubergines and Sweet Potatoes, cut into 2.5cm Chunks
2tbsp Olive Oil
Salt and Pepper
225g Onions, peeled and roughly chopped
2 Garlic Cloves, peeled and crushed
400g Can Chopped Tomatoes
1tbsp Tomato Paste
125g Gruyere Cheese, grated
200g Mascarpone Cheese
50ml Single Cream
2tbsp Finely Chopped Fresh Chives
50g Toasted Pine Nuts, toasted
450g Puff Pastry
1 Egg

1. Roast the Vegetables by placing them in a small Roasting Tin, then place a tablespoon of Olive Oil and Season well. Cook at 200C for forty or forty five minutes, or until tender, stirring occasionally, remove from the oven and leave to cool.
2. Heat the rest of the Olive Oil in a frying pan, add the Onions and Garlic, then fry for five minutes, or until lightly coloured. Add the Tomatoes and Tomato Paste, then simmer for around fifteen to twenty minutes uncovered, until thick and pulpy. Set aside.
3. Mix half of the Gruyere with the Mascarpone, single Cream and Chives. Mix the Vegetables with the Tomato Sauce, half the Pine Nuts and Season to taste.
4. Roll out the Pastry to a two thin rectangles, measuring about thirty centimetres by thirty five centimetres. Beat the Egg with a pinch of Salt. Place half of the Vegetables down the centre of each rectangle, covering an area about ten centimetres wide. Brush the sides with the Egg mixture.
5. Fold the Pastry in to make a seam, and seal well. Top with the remaining Egg glaze, and top with Salt, Pepper and the remaining Gruyere Cheese and Pine Nuts.
6. Place on a baking tray, cook at 220C for twenty five minutes until golden brown.
7. Remove from the pan, and serve in slices.

Photo Courtesy of: goyumcha

Fried Carrot Balls

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Carrots are very versatile. They can be cooked in many different ways, from main courses, sides, snacks and even desserts.

It is one of the few vegetables picky people do not mind eating. We all grew up thinking that eating carrots improve our eyesight. Apparently, this is debatable. Some say it does and some say it is just an urban legend. Nevertheless, it is a great source of beta-carotene and other antioxidants that are good for the body.

Ingredients:

2 pounds carrots

1 cup minced boiled ham (optional)

1/4 cup butter (optional)

Oil for deep frying

5 cloves garlic, minced

1/4 cup minced scallions

1/4 teaspoon ground ginger

Salt and pepper to taste

1 cup cornstarch

Wash the carrots and peel them. Slice them into 2-3 parts.

In a pot of salted boiling water, cook the carrots for 15-20 minutes.

After, drain the carrots and puree them in a blender or food processor. If you have a food mill, it will do.

Strain the carrot juices with a strainer or a cheese cloth. Do this in parts, to make sure that all the juice is squeezed out. You may reserve the juices for a light carrot juice if desired.

In a skillet or frying pan, melt the butter under medium low heat. Sauté the ham for 3-5 minutes or until the edges are browned.

Combine the ham, carrot puree, scallions, garlic and ginger in a bowl. Mix well. Season it with salt and pepper. Refrigerate for 2 hours up to overnight.

In a deep saucepan or deep fryer, heat the oil under medium heat. Test if it is hot enough by dropping half a teaspoon of the carrot mixture. If it sinks, the oil is not ready. If it floats and browns right away, it is too hot. Adjust accordingly. Don’t forget to scoop out the carrot mixture to avoid burning.

While waiting for the oil, form the carrot mixture into balls and roll them in cornstarch.

Fry the balls for 3-5 minutes or until they are golden brown.

Transfer to a colander or plate with paper towels to drain the oil.

Serve warm and sprinkle with salt before serving.

*If you want to give the carrot balls a meatier texture, you can add an egg and cornstarch to the mixture to make it thicker.

Photo Courtesy Of: ccharmon

Beef Ragout

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Based on a traditional North African dish, this Cous Cous based dish is full of vegetables, and is really simple to make. It’s also quite a fast dish to make, and doesn’t take much looking after.

Beef Ragout

It’s a great dish to have as a dinner when you’re in a rush, as you can easily prepare a lot of the vegetables in advance, or replace a lot of them with other seasonal vegetables – also you can replace with various roasted vegetables, and replace the Cous Cous with a range of sides – Gnocchi, Pasta, or Potaotoes are all great favourites

To Serve 4
1tbsp Oil
450g Beef, Minced or Diced
1 Garlic Clove, Crushed
1 Onion, Quartered
25g Plain Flour
150ml Dry White Wine
150ml Hot Beef Stock
2 Baby Turnips, Peeled and Diced
115g Swede, Peeled and Diced
2 Carrots, Peeled and Diced
2 Courgettes, Peeled and Diced
1tbsp Fresh Coriander, Chopped
1tsp Ground Coriander
225g Cous Cous
Salt and Pepper

1. Heat the Oil in a large Pan, and add the Beef. Fry for five minutes, before draining off three quarter of any juices in the pan.
2. Add the Garlic and Onion to the pan, and cook for a further three minutes.
3. Stir in the flour, and cook for another minute until thickened considerably. Add the Wine and Stock to the pan, and season to taste. Bring to the boil, and keep stirring.
4. Into the pan, add the Vegetables, along with the Fresh and Ground Coriander. Lower the heat, and cook for fifteen minutes with the lid on.
5. Whilst the Saucepan is simmering, place the Cous Cous in a large bowl, and cover with boiling water. Leave to stand for ten minutes, and then drain and place into a lined steamer or colander. Place the steamer (or colander) above the Saucepan. Steam for thirty more minutes, garnish with Coriander and serve.

Photo Courtesy of: Avlxyz