Carrot


From the March 11 co-op newsletter, courtesy of Mary Duman:

Ingredients:

  • 1 bunch Swiss chard (chopped into thin strips)
  • 1 red bell pepper (thinly sliced)
  • 1/4 head red cabbage (grated)
  • 2 carrots (shaved into strips with peeler)
  • 2 T sesame seeds

Dressing:

  • 3 T sesame oil
  • 4 T soy sauce (tamari, or nama shoyu)
  • 4 T rice Vinegar
  • 1/4 tsp grated fresh ginger (store it in the freezer and it lasts forever)
  • 2 cloves garlic
  • 1 T agave syrup (or dissolve honey in a little warm water)
  • Optional: A little grated lemon peel, orange peel, or fresh o.j.

Instructions:

  • Toss together all the veggies.
  • Mix dressing ingredients together in a jar.
  • Pour over salad and top with sesame seeds.
  • Let salad marinate for at least one hour.
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From Rowena at Moostruck Farms:

Ingredients:

Soup:

  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3 quarts water
  • ¼ cup chicken bouillon granules (I use Better than Bouillon)
  • 1 bay leaf
  • 1 teaspoon whole peppercorns
  • 1/ teaspoon ground allspice
  • 6 cups uncooked wide noodles
  • 4 cups sliced carrots
  • 1 package (10 ounces) frozen mixed veggies (I use just peas)
  • ¾ sliced celery
  • ½ cup chopped onion
  • ¼ cup uncooked long grain rice
  • 2 tablespoons minced fresh parsley

Dumplings:

  • 1 1/3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • 2/3 cup milk
  • 2 tablespoons vegetable oil

Directions:

Soup:

  • In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 1 ½ hours.
  • Remove chicken; allow to cool.
  • Strain broth; discard bay leaf and peppercorns.  Skim fat.
  • De-bone chicken and cut into chunks; return chicken and broth to pan.
  • Add noodles, vegetables, rice and parsley; bring to a simmer.

Dumplings:

  • Combine flour, baking powder, thyme and salt in a bowl.
  • Combine milk and oil; stir into dry ingredients.
  • Drop by teaspoonfuls onto simmering soup.
  • Reduce heat; cover and simmer for 15 minutes (do not lift the cover).

Yield:  20 servings.

From the October 8 co-op newsletter, courtesy of Kim Vodden:

Ingredients:

  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 to 2 tart green apple, peeled, cored, chopped
  • 3 cups chicken or vegetable broth
  • Pinches of nutmeg, cinnamon, salt and pepper

Directions:

  • Combine butter, onion, and carrot in large saucepan.
  • Cook for 5 minutes.
  • Add squash, apple, and broth.
  • Bring to boil.
  • Simmer for 10 minutes or until squash is soft.
  • Puree.
  • Add spices to taste.

Some Variations:

  1. Instead of 3 cups broth, use 1 cup broth, 1 cup apple cider/juice, 1 cup heavy cream. Cook the veggies in the broth/juice combo and stir the heavy cream in after apple & squash mixture.
  2. You could add 1 yam or sweet potato for added smoothness and a more intense flavor. Also, you could roast the squash in the oven – slice in 1/2, cover with olive oil and salt and pepper put on foil.(400 degrees approx 35 min). This will add character to the soup, and save you the tedious task of trying to peel a squash.
  3. Some additional spice varieties: curry (to taste), sage (to taste – use fresh) & 1/2 C brown sugar, rosemary (2 whole sticks in there while you’re boiling the squash. Remove before blending).

From the June 18, 2010 newsletter, by Kim:

Ingredients:

2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives

Directions:

• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

Recipe from Kathleen:

SERVES 6 -8
Ingredients

* 3 medium beets
* 1 cup onion
* 1 tablespoon canola oil
* 1 lb carrot
* 1 large garlic clove
* 1 tablespoon minced fresh ginger
* 4 cups water or stock
* 1 teaspoon grated orange peel
* 3/4 teaspoon salt
* pepper
* 4 teaspoons sour cream (optional)

Directions

1. Peel beets and cut into chunks.
2. Fry onions in oil.
3. Add carrot chunks.
4. Fry for 10 min.
5. Add ginger, garlic, and orange peel.
6. Add stock or water.
7. Slow boil for about 50 minute or until veg are soft.
8. Puree
9. Add salt and pepper.
10. Serve with sour cream.

1/3 cup white wine vinegar

1 to 2 tablespoons sugar (optional)

1 clove garlic, finely chopped

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

1/8 teaspoon dry mustard

4 cups finely shredded red & green cabbage

2 cups shredded carrots

1 cup thinly sliced green onions (scallions)

Salt and pepper to taste

• Whisk together the first 6 ingredients. Then add vegetables & toss to combine. Top with salt & pepper. Top with sliced  Chicken & Peanuts for a complete meal.

I make roasted vegetable soup with pine nut cream instead of cream. It’s delicious.  Even before this basket I used a wide variety of vegetables with much success including rutabaga, parsnip, potato, turnips, etc.  I always use carrots, celery, and onion as well.  You saute onion and a few stalks of celery and add soup stock.  Roast your vegetables separately in the oven adding sea salt and EVOO.  Add the vegetables to the soup as well as pine nut cream.  1/2 cup pine nuts blended with 1 3/4 cup water and a small bit of salt.  Let simmer for 15 minutes, cool, and then blend.  It’s my kids favorite soup and they  devour it so I know they are getting their veggies 🙂

The full text of the roasted vegetable soup and pine nut cream can be found http://www.vitalita.com/docs/ATasteOfVitality.pdf which is a dairy free/vegan cookbook that is 90% gluten free as well.

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